E-ISSN:2456-3110

Review Article

Role of Dhataki Pushpa

Journal of Ayurveda and Integrated Medical Sciences

2024 Volume 9 Number 4 April
Publisherwww.maharshicharaka.in

Role of Dhataki Pushpa in Sandhaan Kalpana

Joshi K1*, Kumar S2
DOI:10.21760/jaims.9.4.32

1* Kamakshi Joshi, Post Graduate Scholar, Department of Rasa Shastra Evam Bhaishajya Kalpana, Rajiv Gandhi Government Post Graduate Ayurvedic College Hospital, Paprola, Himachal Pradesh, India.

2 Sanjeev Kumar, MD, Department of Rasa Shastra Evam Bhaishajya Kalpana, Rajiv Gandhi Government Post Graduate Ayurvedic College Hospital, Paprola, Himachal Pradesh, India.

Woodfordia fruticosa (Dhataki) is a deciduous shrub found abundantly in Arunachal Pradesh, Mizoram and West Bengal. It is commonly known as Fire Flame Bush because of its bright red flowers. Flowering mainly occurs in February to April. These flowers have various medicinal and pharmacological uses. These are helpful in treating diarrhoea, bleeding disorders like menorrhagia, wounds, bleeding piles etc. and have hepatoprotective and antioxidant properties. There is a large demand of these flowers in pharmacies in the preparation of Aasavas and Arishtas as a fermenting agent as they have property of self generating alcohol. The use of Dhataki flowers in the fermentation processes has been documented for the first time in Ashtang Hridya. Acharya Charak has also mentioned Dhataki Pushpa among Aasava Yonis (fermenting agent). It is considered as the backbone of Ayurvedic medicinal industries dealing in fermentation processes and is highly valued in the Indian System of Medicine. So, in this review paper, the role of Dhataki Pushpa in Sandhaan Kalpana has been discussed.[1]

Keywords: Woodfordia fruticosa, Dhataki, Sandhaan Kalpana, Aasava, Arishta

Corresponding Author How to Cite this Article To Browse
Kamakshi Joshi, Post Graduate Scholar, Department of Rasa Shastra Evam Bhaishajya Kalpana, Rajiv Gandhi Government Post Graduate Ayurvedic College Hospital, Paprola, Himachal Pradesh, India.
Email: 		Joshi K, Kumar S, Role of Dhataki Pushpa in Sandhaan Kalpana. J Ayu Int Med Sci. 2024;9(4):204-207.
Available From
https://jaims.in/jaims/article/view/3097

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2024-02-16 2024-02-26 2024-03-06 2024-03-18 2024-03-23
Conflict of Interest Funding Ethical Approval Plagiarism X-checker Note
None Nil Yes 20.12

© 2024by Joshi K, Kumar Sand Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

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Introduction

India is well recognised for its traditional medicinal system. The origin of Ayurveda dates back to the Vedic period and is practised till date owing to its holistic approach with equal emphasis on the body, mind and spirit in treating and preventing diseases. Different Ayurvedic herbal formulations have been described in our Ayurvedic texts, Sandhaan Kalpana being one of the important herbal dosage forms because of its medicinal as well as nutritive values.

Sandheeyte Yad Iti Sandhaanam ||(Shabdkalpadrum)

According to Shabdkalpdrum, the literal meaning of the term Sandhaan is the process of fermentation.[2]

Draveshu Chirkaalastham Dravyam Yatsandhitam Bhaveta |

Aasav Arishtheshahavedastu Prochyate Bheshaja Uchitam || (Sa. Ma. Kha. 10/1)

According to Acharya Sharangdhar, in the Sandhaan process, Dravadravya, Madhura, Prakshepa and Sandhaan Dravyas are kept altogether in sealed inert vessel in favourable conditions for specified time period for fermentation. Each of these ingredients contribute to the final product but Dhataki flowers are the most important for the Sandhaan Kalpana.[3] 17 out of 18 Arishtas mentioned in the monograph of the Indian Ministry of Health and Family welfare contain Woodfordia fruticosa. Tannins, flavonoids, anthraquinone, glycosides, gallic acids, ellagic acid and polyphenols are the main chemical constituents of these flowers. The self generated alcohol by addition of these flowers helps in the extraction of maximum active pharmaceutical ingredients and also facilitates the preservative action. Apart from this, Sandhaan Kalpana also possesses the property of higher stability, palatability and efficiency.[4]

Chronological references of Sandhaan Kalpana

1. Vedic Period: The reference of Sandhaan Kalpana dates back to the Vedic Vedic literature gives the clear idea of its high advancement during that period. A major part of the Rig Veda of the ninth Mandala gives detail of the fermented Soma Rasa. There is the reference of Aasavas and Arishtas in Ramayana and Mahabharata also.[5]

2. Sushruta Samhita: Acharya Sushruta

has described the Sandhaan Kalpana in the purview of different Shalya Karma. He has described total of 11 Aasavas and Arishtas and 46 Madhya V[6]

3. Charak Samhita: Acharya Charak has described 84 fermentative products and 9 Aasav Yonis.[7]

4. Ashtaang Hridya and Ashtaang Sangraha: The role of Dhataki flowers in the fermentation processes has been documented for the first time in Ashtaang Hridya. A total of 14 Aasavas and Arishtas have been quoted in Ashtaang Hridya and Ashtaang Sangraha. [8]

5. Kashyap Samhita: 6th chapter of part 1 contains the reference of 60 Aasava and Arishtas.[9]

6. Sharangdhar Samhita: Definitions, general principles, classification based on source or raw material of fermentation is mentioned.[10]

7. Yoga Ratnaakar: There is the description of Aasavas and Arishtas in Madhya Kalpana.[11]

8. Bhaishajya Ratnaavali: There is the mention of the duration of time for the completion of fermentation process i.e., 15 days.[12]

9. AFI: Total of 40 Aasavas and Arishtas have been mentioned in Part 1 and Part 2.[13]

Taxonomical classification of Woodfordia fruticosa[14]

Taxonomical Rank / Taxon

Kingdom - Plantae
Division - Magnoliophyta
Class - Magnoliopsida
Order - Myrtales
Family - Lytheraceae
Genus - Woodfordia
Species - fruticosa

Synonyms[15]

  • Tamrapushpi: Because of the red coloured flowers.
  • Agnijwala: Red colour of the flowers resembles the red flames of fire.
  • Dhatupushpika: Because of the property of Dhatu, Shareer P
  • Parvatiya: Mainly found in the hilly regions.
  • Guchha Pushpika: Flowers grow abundantly in bunches.

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  • Sidhupushpi: Because of the fermentation properties.

Morphology of the Dhataki flowers[16]

Dhataki Dhatupushpi Ch Tamra Pushpi Ch Kunjara |

Subhiksha Bahupushpi Ch Vahinijwala Ch Saa Smritaa ||

Dhataki Katuka Sheeta Madkritatuvra Laghu ||

(Bha.Pra.Haritkyaadi varga / 185)

Brilliant red coloured flowers are arranged in the fully grown leafy shrub in the form of paniculate cymose clusters, hence named as FIRE FLAME BUSH. Flowering season is February to April. The flowers are collected and dried and are used by various pharmaceutical companies for the fermentation processes. These flowers have become so popular in the fermentation units and are considered as backbone of Ayurvedic Medicinal industries.

Fermentation helps in rupturing the cells of flowers and exposing their contents to micro-organisms for transformation. It creates an active transport system that moves the dissolved constituents from herbal material to the solvent.

Ras Panchak of Dhataki Flowers[17]

Ras : Kshaya
Guna : Laghu, Ruksha
Virya : Sheeta
Vipaka : Katu
Prabhaava : Stambhana

Chemical composition of Dhataki flowers which explain their role in fermentation[18]

Various attempts have been made to study the role of Dhataki flowers in fermentation. Different reports show the isolation of yeast cells from Dhataki flowers. Manwar et al., (2013) could isolate Saccharomyces cerevisiae which is an alcohol producing yeast from the flowers.

Studies of Das et al. show that the flowers of Dhataki contain 20-25% of tannins which are susceptible to conversion to simple phenols and alcohols in the presence of enzymes during the anaerobic fermentation in preparation of Aasavas and Arishtas.

Fermentation is a metabolic process which is catalysed by enzymes where organisms

convert starch or sugar to alcohol. An endogeneous invertase named Fructofuranosidase is found in the Dhataki flowers which help in the hydrolysis of sucrose to alcohol which is the final product of Sandhaan Kalpana.

Madhura Dravya like jaggery acts as the source of carbohydrate for initiation of fermentation process. Rate of fermentation and the quality of final product depends upon the nature and concentration of carbohydrates. Acharya Charak and Acharya Sharangdhar have mentioned 39-40% of carbohydrate as the best percentage for fermentation process. Hence, the alcohol thus produced is self generated and has longer shelf life and better therapeutic effects due to the faster absorption in gut.

Modern concept of Fermentation[19]

The word fermentation is derived from the Latin word fevere, which means boiling. The carbon dioxide bubbles liberated during the process of fermentation gives the boiling appearance to the liquid. Fermentation is an anaerobic, enzymatic metabolic process which brings about chemical changes by transforming complex organic compounds into simpler and nutritious compounds. Incomplete oxidation of sugar occurs in the absence of oxygen by the enzymes invertase and zymase which are secreted by the yeast cells. One molecule of glucose on fermentation liberates two molecules of ATP, two molecules of alcohol called ethanol, two molecules of CO2 and two molecules of water.

Fermentation process completes in two steps:

  • In the first step, sugar gets converted into glucose and fructose.

C12H22O11 + H2O → C6H12O6 + C6H12O6

(Sugar) (Water) (Glucose) (Fructose)

  • In the second step, fructose gets converted into ethanol and carbon dioxide.

C6H12O6 → 2C2H5OH + 2CO2

Although this modern technique is widely used these days in industries for the preparation of various alcoholic beverages as intoxicating liquid rather than medicine but the concept of Sandhaan Kalpana dates back to Veda or Purana period and was used as the medicinal liquid. Therefore, the appropriate use of this dosage form is a great boon to the modern era for treating various ailments.


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Discussion

Ayurveda plays an important role in living a healthy and long life. Sandhaan Kalpana is one of the unique Ayurvedic alcoholic formulations which are prepared by using natural fermentative agents.

To understand the role of Dhataki flowers in the process of fermentation, studies have been carried out which show that dried flowers contain more colonies of yeast cells as compared to fresh flowers.

In modern science also the process of fermentation is gaining pace in various fields of biotechnology, pharmacy and microbiology but the natural source of fermenting agents are not used here.

The Ayurvedic Aasava and Arishta have more therapeutic usefulness due to various advantages like quick action, palatability and longer shelf life. Therefore, these preparations are gaining importance these days.

Conclusion

Ayurveda is an ancient Indian system of medicine based on natural and holistic approach to physical and mental health. Natural products and traditional methods are used in the manufacturing of herbal products. Although modern techniques are used in the manufacturing of these products in large scale in different pharmaceutical units but Aasava and Arishta are prepared by traditional method even today by the addition of Dhataki flowers as fermentation agents. Our Acharyas were well aware of these natural products and their history date back to the Vedic era. Due to the easy availability and efficacy in the fermentation processes, Dhataki flowers are widely used in the preparation of Aasava and Arishtas. Therefore, this study has laid emphasis on their role in Sandhaan Kalpana in Ayurveda.

References

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17. inflibnet.ac.in/bitstream/10603/99739 /11 /11- Chapter%202.pdf, page no-54.

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