Journal of Ayurveda and Integrated Medical Sciences

Introduction

Ayurveda deals with treatment of disease at the root cause, its prevention and cure. Ayurveda also helps in maintaining health and betterment of life. Rasashastra evam Bhaishajya Kalpana is a significant branch of Ayurveda where medicinal preparation takes place. To treat the disease or to be healthy, many herbal, mineral or herbo-mineral preparations are used. Bhaishajya Kalpana mainly deals with herbal drugs. There are many different type of formulations among which Sandhana Kalpana is one of the unique and efficient Kalpana.

Sandhana Kalpana is a unique dosage form which include every preparation that comes out of fermentation process. Asavarishta having had a unique place among all Sandhana Kalpana. It is a self-generated alcohol which facilitates longer shelf life, provides comparatively faster absorption, enhanced therapeutic efficacy and potency. It is also used as Anupana for various other medicines.

Alcohol and carbon dioxide are produced during fermentation process due to chemical changes. Sweetening agent like sugar is reduced and converted to alcohol. Active ingredients of herbs are extracted and alcohol and acetic acid are prepared. There are several references of similar type of fermented preparation in ancient period which with the course of time evolved as a Sandhana Kalpana.

Definition of Sandhana Kalpana

The process of fermentation carried out is Sandhana. Sandhana word literally means union, combination or restoring. Sandhana is a process in which liquid preparation like juices/decoction either along with medicines or food materials kept for long duration for the onset of fermentation process.^[1]

The word fermentation is derived from the latin word ‘ferver’ means to boil. Fermentation is an anaerobic, enzymatic metabolic process which brings about chemical changes by transforming complex organic compounds into simpler and nutritious compounds. The fermentation is the incomplete oxidation of sugar into ethanol and carbon dioxide in the absence of oxygen brought about the enzymes invertase and zymase secreted by yeast cells.^[2] This fermentation process facilitates the chemical and biochemical reactions with breakage and reunion of the bonds in the preparation to form a new compound.

Kashyapa Samhita: Abhishava is mentioned as seventh fundamental Kalpana. Abhishava is a synonym of Sandhana Kalpana.

Sharangdhar Samhita: This Samhita described Asavarishta in detail. Definition, guidelines of preparation and precautions of Sandhana Kalpana is mentioned in this text. Various Asav and Arishta and their method of preparation are described in detail.

Bhaishajya Ratnavali: The text provides information about Sandhana formulation in a better way. Other than Asav-Arishta, Chukra, Sura, Shukta and Kanji is also mentioned.

Classification

The preparations prepared by fermentation process are mainly of two types i.e., Madhya Kalpana and Shukta Kalpana. The Madya Kalpana includes Asava, Arishta, Sura & Suraasav. Sura Kalpa is further divided into Sura, Seedhu, Varuni, Mridveeka. Prasanna, Kadambari, Medaka, Jagala, Sura-Bija are types of Sura whereas Seedhu is of two types i.e., Pakwa and Apakwa. Shukta Kalpana is further classified into- Madhu Shukta and Amla Shukta. Amla Shukta includes Shukta, Kanji, Tushodaka, Sauveera.

Madya Kalpana (Alcoholic preparation)

Madya is the alcoholic end product of Sandhana Kalpana. Madya is intoxicating drink which numbs the mind, brings in Madakata and Tamoguna causes derangement of mind.^[3] Madya is generally Amla, Ruchikara, Agnideepak Malabhedaka, Kapha Vata Shamak and always Pittakaraka. Fermentation period of Madya Kalpana is more than 15 days to even up to 6 months.

Asava: An alcoholic preparation which is prepared by fermentation of Apakwa Aushadha is termed as Asava.^[4] It is usually prepared with Sheet Virya Dravya. It is comparatively less potent and mainly used in pediatric cases exceptions are Kumaryaasava, Drakshaasav, Lodhraasav etc. It enhances taste, lowers sleeplessness, increases physical strength and promotes happiness.

Arishta: An alcohol made from fermentation of Pakwaaushadha is called Arishta.^[5] It is prepared by making decoction of drugs. It is mainly prepared with Ushna Virya Dravya. It is highly potent and generally used in adults and old age patients.

Sukta Kalpana (Acidic preparation)^[7]

Sukta is preparation, prepared by processing rhizomes, roots or fruits along with fat and salt. It is Laghu Ushna, Teekshna and helps indigestion. It causes Raktapitta but useful in Pandu Krimi. Fermentation media here are mainly carbohydrates and period of fermentation is usually within 15 days.

Kanji: This is a sour liquid prepared with fermentation of Manda of half boiled Kulmasha, Dhanya and other drugs like Shunthi, Haridra, Jeera etc. It acts as appetizer, alleviates Vata and Kapha. It is useful in Chardi, Jwara, Daha etc.

Tushoadaka: When Yava is coarsely powdered and mixed with suitable amount of water and kept for fermentation without any precooking. The liquid obtained is known as Tushoadaka. It is Deepana, Hrudya, and useful in Pandu, Krimi, Grahani, Arsh etc.

Sauveera: When fermentation of boiled Yava after removing its external covering is carried out. It is digestive, purgative and useful in Udavarta, Asthi Shola Grahani Arsha etc.

Sandaki: It is prepared by fermentation of leaves of Mulaka, Sharshapa, Saindhava Lavana etc. with eight times of water.

Chukra: When fermented liquor gets spoiled and loses its sweetness but become sour is known as Chukra.

General method of preparation

Essential ingredients: Kwatha Dravya, Drava Dravya, Prakshepa Dravya, Sandhana Dravya, Madhur Dravya.

If the quantity of ingredient for fermentation is not specified, one Drona (16 L approx.) of Drava Dravyas and one Tula (5 kg) of Jaggery should be taken. The quantity of honey should be half that of jaggery whereas Prakshepa Dravya should be added one tenth of the quantity of Drava Dravyas.

Procedure

Inert Sandhana Patra is taken. Dhupan of Patra is carried out before using. Decoction or other liquid preparation specified has to be prepared and sweetening agent has to be dissolved in medium. Mixture may be filtered once after dissolving the sweetening agent to get rid of impurities present in it.

The shelf life of Sandhana Kalpana is said to be retained for many years but according to the latest amendment to drug and cosmetics act the shelf life of Sandhana Kalpana is described to be 10 years.^[10] It has the best shelf life among all the dosage form. The dosage of Asavarishta is mentioned as 1 Pala (48ml) as per classical text but in daily practice it mainly depends upon the patient and the disease but generally, the dosage given is 15-30ml with equal amount of luke warm water twice a day in adults after meal. Asava can be prescribed before meal depending upon the condition.

Conclusion

Ayurveda has described many different dosage forms which were used in ancient times. Sandhana Kalpana which was normally used in ancient time still has the magnificent results even in today’s era. They are widely used in various conditions of nervous system, circulatory system, respiratory system, digestive system, excretory system, urinary system, reproductive system, immune system, infections etc. They can be given in combinations too. Sandhana Kalpana are having nutritional value can be given even in children, lactating mothers and old age patients also. They can be used in routine clinical practice as they are easy to prepare, easy to handle, easy to store and also palatable for patients. They are having longer shelf life without using any kind of modern preservatives. Kanji, Takra, Sidhu Rasa and Varuni are used in routine diet as nutritive drink and to prevent and cure disease. The duration of fermentation ranges from 7 days to 180 days with different formulations. As per classics, Vasant and Sharad Ritu are said to be the best for preparation of Sandhana Kalpana. But nowadays, for medicinal purpose Sandhana Kalpana is carried out throughout year by providing the necessary environment to the large vessels. The fermented product is well standardized since Samhita period. Aacharya Charaka has mentioned three stages of Madya^[11] as well but also mentioned the several Asavarishta in various diseases which shows the significant knowledge of precise use of alcoholic preparations and therapeutic range of these preparations even at that time. There are many Kalpana in Sandhana Kalpana which shows the tremendous results as well but unfortunately nowadays Sandhana Kalpana has been limited to the use of Asavarishta only.