E-ISSN:2456-3110

Review Article

Gara Visha

Journal of Ayurveda and Integrated Medical Sciences

2025 Volume 10 Number 3 MARCH
Publisherwww.maharshicharaka.in

Review of Murvadi Agad in managing Gara Visha and Digestive Disorders

Sahu S1*, Shukla U2
DOI:10.21760/jaims.10.3.33

1* Shreya Sahu, Post Graduate Scholar, Department of Agad Tantra Evum Vidhi Vaidyaka, Pt Khushilal Sharma Government Ayurveda College and Hospital, Bhopal, Madhya Pradesh, India.

2 Urmila Shukla, Professor and HOD, Department of Agad Tantra Evum Vidhi Vaidyaka, Pt Khushilal Sharma Government Ayurveda College and Hospital, Bhopal, Madhya Pradesh, India.

Agad Yogas indicated not only for managing acute and chronic poisoning but also for treating various diseases caused by toxins entering the body through different routes. In today’s world, individuals are frequently exposed to both directly and indirectly harmful toxins and chemicals, which can lead to serious health issues and disorders. The Agad (antitoxic formulations) mentioned in the Samhitas are highly effective in counteracting the harmful effects of these toxins and chemicals, and they also play a crucial role in managing life-threatening poisoning conditions. Murvadi Agad is a unique and highly effective herbal formulation specifically prescribed for treating Gara Visha and Agni Vikara (digestive disorders). It is a compound preparation that is explained in the context of “Garopahatpavaka”, a condition resulting from impaired Agni caused by the administration of Gara Visha. This formulation is a unique contribution from Ashtanga Hridaya and is not found in other classical texts. Murvadi Agad is typically administered with Anupanas like Ushana Jala (warm water), Takra (buttermilk), Mastu (sour milk), or Amla Rasa Dravyas (sour substances), which help enhance its effectiveness and absorption. In the modern world, Gara Visha conditions can arise from the consumption of toxic substances such as animal excreta, harmful medicines, Viruddha Aushadhi (incompatible medicines), and adulterated food items. With the prevalence of junk food, food coloring agents, preservatives, and packed food products, many of these substances can be considered Gara Visha in today's context. These toxins can lead to Agni Vikara, manifesting as disorders such as Sthoulya (obesity), Arsha (hemorrhoids), Atisara (diarrhea), Udara Rogas (abdominal diseases), and other digestive issues. When administered with the proper Anupanas, Murvadi Agad can effectively address these conditions, restoring balance to Agni and promoting digestive health.

Keywords: Murvadi Agad, Garopahatpavaka, Anupana, Gara Visha, Agni Vikaras

Corresponding Author How to Cite this Article To Browse
Shreya Sahu, Post Graduate Scholar, Department of Agad Tantra Evum Vidhi Vaidyaka, Pt Khushilal Sharma Government Ayurveda College and Hospital, Bhopal, Madhya Pradesh, India.
Email: 		Sahu S, Shukla U, Review of Murvadi Agad in managing Gara Visha and Digestive Disorders. J Ayu Int Med Sci. 2025;10(3):212-215.
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https://jaims.in/jaims/article/view/3202/

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2025-02-17 2025-02-27 2025-03-07 2025-03-17 2025-03-27
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None Nil Not required 11.65

© 2025 by Sahu S, Shukla U and 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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Shreya S et al. Murvadi Agad in managing Gara Visha and Digestive Disorders

Introduction

The concept of Gara Visha is well documented in traditional Ayurvedic texts. Gara Visha refers to an artificially prepared poison created by combining various substances to induce specific diseases in a person. Historically, it was used by women, either seeking affection of their husbands or those in close proximity to king, who were influenced by their enemies to administer this poison, often mixed in food. The ingredients of Gara Visha typically consist of parts of different animals bodies, excretions, incompatible herbs, ashes, and mildly poisonous substances. These mixtures cause a range of symptoms in person affected. Some of these symptoms include Pandu (paleness), Krisha (emaciation), Alpagni (weak digestive fire), Kasa (cough), Swasa (dyspnea), Jwara (fever). Other symptoms include Deena Vaak (feeble voice), Durbala (weakness), Alasa (laziness), Sopha (swelling), Suska Pada-Kara (dryness of feet and hands). A person under influence of Gara Visha may also experience vivid dreams involving animals like jackals, cats, mongooses, snakes, and monkeys, or visions of dry trees and desolate reservoirs.

They may feel as though they have changed their skin color (either darker or lighter than their original complexion) and perceive their own features- such as ears, nose, and eyes as rough or distorted.[1]

Acharyas classify Gara Visha as either Kritrima or Samyogaja Visha. Our classics define two forms of Gara Vishas as –

  • Nirvishadravya Samyoga - the combination of two nonpoisonous elements. For example, Virudhahara could be considered Gara.
  • Savisha Dravya Samyoga: A combination of hazardous ingredients known as Kritrima Visha.[2]

According to Acharya Charak, Gara Visha is Kalantara-Vipaki (poison that takes time to act on the body), which causes chronic poisoning. The toxicogenesis of food, milk, and drink additives is nearly equivalent to that of Gara Visha (concocted poison) since both diminish Jatharangi (digestion) and absorption in the gastrointestinal tract.[3]

Murvadi Agad Reference

Ashtanga Hridaya/ Uttarasthana/ 35th chapter
Ashtanga Sangraha/ Uttarasthana/ 40th chapter

Table 1: Ingredients[4]

IngredientsBotanical nameRasaGunaVeeryaVipakaDoshagnatha
MurvaMarsdenia tenacissimaTikta KashayaGuru RukshaUshnaKatuKapha Vatahara
GuduchiTinospora cordifoliaTikta KashayaGuru SnigdhaUshnaMadhuraTridoshahara
TagaraValeriana wallichiiTikta Katu KashayaLaghu SnigdhaUshnaKatuKapha Vatahara
PippaliPiper longumKatuLaghu SnigdhaUshnaMadhuraVata Kapha Hara
PatolaTricosanthes dioicaTikta KatuLaghu RukshaUshnaKatuKapha Pitta Hara
ChavyaPiper chabaKatuLaghu RukshaUshnaKatuKapha Vata Shamaka
ChitrakaPlumbago zeylanicaKatuLaghu, RukshaUshnaKatuKapha Vatahara
VachaAcorus calamusKatu TiktaLaghu TikshnaUshnaKatuKapha Vatahara
MustaCyperus rotundusTikta Katu KashayaLaghu RukshaSitaKatuKaphapitta Hara
VidangaEmbelia ribesKatu KashayaLaghu RukshaUshnaKatuKaphavata Hara

Methods of preparation

  • All ten high-quality ingredients are selected in their raw form and measured in equal quantities.
  • Each ingredient is individually ground into Sukshma Choorna (fine powder) using a 120-mesh sieve to ensure uniform particle size.
  • The finely powdered ingredients are then mixed thoroughly in a Khalava (mortar and pestle), ensuring homogenous blending by mixing the powders more than seven times.
  • The uniformly mixed Choorna is then placed in a UV chamber and exposed to UV rays for over two hours to maintain its purity and prevent microbial contamination.
  • Finally, the processed Choorna is packed in airtight containers or pouches to preserve its potency and prevent moisture ingress.

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Table 2: Action of drugs in Murvadi Agad[5]

DrugMode of action (Ayurveda)Modern
MoorvaJwarahara, Premehahara, Kushtaghna, ChardhighnaAntitumor
GuduchiMedya, Rasayana, Deepaniya, Grahi, Medohara, Kandughna, Jwarahara, Daha PrashamanaAntipyretic, Diuretic.
TagaraVishaghna, Raktadosahara, Bhootha Apasmara NashakaAntiamoebic, Antipyretic, Carminative, Antispasmodic
PippaliDeepaniya, Vrsuhya, Rasayana, Kushtaghna, SulaharaAppetizer, digestant, Carminative
PatolaVrshya, Varnya, Dipana, Pachana, AnulomanaAppetizer, Laxative
ChavyaDeepaniya, Pachaniya, Swasaghna, KasaghnaAppetizer, Digestive, Carminative
ChitrakaDeepaniya, Pachaniya, Grahi, Agnimandyahar, AjiranashakAppetizer, digestant
VachaAgnimandya, Ajirna, Deepan, MedhyaCarminative, Sedative
MustaDeepaniya, Pachaniya, Aruchi, Trashna, AtisaraAppetizer, Digestant, Astringent
VidangaKrimighna, Deepaniya, Agnimandyahar, Ajirnashak, Aruchi Nashak, KushtaghnaAntioxidant, Antihelmintic, Antifungal

Table 3: Properties of Anupana of Murvadi Agada

AnupanasDoshaghnataAnupanas Doshaghnata Properties
Ushnambu (Hot water)Kapha VataRemoves Meda (fat) and Ama Deepana (stimulates digestive fire), Basti Shodhanam (cleanses urinary bladder), alleviate Shwasa (dyspnoea), Kasa (cough), Jwara (fever) and is always wholesome.[6]
Takra (Butter milk)Kapha VataDeepana (stimulates digestive fire), alleviates Sopha (swelling), Udara (ascites), Arsha (piles), Grahani (irritable bowel syndrome), Mootra Graha (incontinence of urine), Aruchi (tastelessness), Pleehavriddhi (splenomegaly), Ghrita Vyapath (complication due to ghee intake), Pandu (anaemia) Nashak.[7]
Mastu (Whey)Kapha VataAmla-Kashaya-Madhura Rasa (sour, astringent and sweet taste), Laghu (light), removes Trishna (thirst) and Klama (exhaustion), Srotho Vishodana (cleanses channels), Avrishya (non-aphrodisiac), Prahladana (pleasing), Preenana (satiating), quickly breaks faeces down, strengthens the body quickly.[8]
Amla Rasa Dravya (substance having sour taste)VataCauses Agni Deepana, Hridhya (conductive to heart), Pachana (digestive), Rochana (appetiser), having Ushna Veerya (hot potency), Preenana (satiating), Kledana (slimy), Laghu (light), causes aggravation of Kapha and Pitta, Vatanulomana (makes inactive Vata move downwards.[9]

Murvadi Agada[10]

DrugColorTouchTasteConsistencyOdour
Murvadi AgadaLight brownishSmoothAstringentPowderCharacteristic

Each ingredient in Murvadi Agada contributes to detoxification through:

  • Neutralizing toxins (Vishaghna)
  • Supporting liver function (Hepatoprotective)
  • Enhancing digestion (Deepana-Pachana)
  • Reducing inflammation and fever (Jwaraghna)
  • Boosting immunity and rejuvenation (Rasayana)

Discussion

In today’s world, humans are exposed to numerous toxic substances through various routes, including food and drink additives or adulterants. These substances act similarly to Gara Visha, leading to chronic poisoning when consumed over extended periods. Consequently, the principles of Gara Visha Chikitsa Sutra can be effectively applied to manage chronic toxicity induced by such harmful agents. Modern dietary habits involve the regular consumption of food additives like coloring agents,

preservatives, soft drinks, and milk adulterants, commonly found in junk foods. Prolonged intake of these substances results in Avipakata (indigestion) and other digestive disturbances. Murvadi Agad as described in classical Ayurvedic texts, proves to be beneficial in such scenarios. This formulation consists of ten herbal ingredients, six of which Guduchi, Pippali, Chavya, Chitraka, Musta, and Vidanga possess Deepana (digestive stimulant) properties that aid in improving digestion. The majority of the herbs in Murvadi Agad exhibit Tikta (bitter) and Kashaya (astringent) tastes, Laghu (light) and Ruksha (dry) qualities, Ushna Veerya (hot potency), and Katu Vipaka (pungent post-digestive effect). These properties make the formulation effective in pacifying Vata and Kapha Doshas, which are commonly aggravated in cases of digestive disorders. The Anupanas (adjuvants) recommended with Murvadi Agad further enhance its therapeutic efficacy, particularly in managing Agni Mandya (weak digestive fire) induced by Gara Visha.


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Takra (buttermilk) is indicated for Gara Visha and various digestive disorders like Grahani (malabsorption syndrome), Arshas (piles), and Udara (ascites). Tagara, with its Vishaghna (detoxifying) property, helps neutralize artificial toxins. Mastu (whey), known for its Sara (laxative) and Sroto Shodhi (channel-clearing) qualities, aids in the elimination of flatus and enhances appetite. Ushnambu (hot water) acts as an Ama Pachaka (digestant of toxins), supporting normal digestion and absorption in individuals affected by Gara Visha. Additionally, Amla Dravyas (sour substances) have Deepana and Pachana properties, making them excellent appetisers (Rochana).

Thus, the combined action of the herbs in Murvadi Agad, along with the appropriate Anupanas, plays a crucial role in eliminating Agni Mandya caused by Gara Visha, thereby restoring digestive health.

Conclusion

Gara Visha refers to artificially prepared toxins created by combining various substances that lead to different diseases. It is classified under Kritrima or Samyogaja Visha by the ancient Acharyas. Acharya Charaka described Gara Visha as Kalantara-Avipaki, meaning it causes delayed digestion and results in chronic toxicity. Murvadi Agad is a herbal formulation detailed in authentic Ayurvedic texts, known for its effectiveness in treating digestive impairment caused by Gara Visha (Garopahatapavaka). For optimal results, it should be administered with appropriate Anupanas (adjuvants) such as hot water, buttermilk, whey, or Amla Rasa Dravya (sour substances). In the context of modern lifestyles, consumption of junk food, artificial coloring agents, food additives, and preservatives can be equated to Gara Visha. These substances disrupt digestive function, leading to Agni Vaishamya Vikaras (digestive disorders) such as obesity, piles, fistula, and ascites. The signs and symptoms of these conditions mirror those described for Gara Visha. The use of Murvadi Agad with the correct Anupana can significantly aid in managing these disorders effectively.

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