INTRODUCTION:

Ayurveda is one of the oldest traditional systems of medicine of India in the world. Its history of origin started almost from Vedic period. So many types of Ayurvedic formulations are found in different classical books of Ayurveda, which have been used by the ancient acharyas for the treatment of diseases. Sneha kalpana(medicated oil) is one of the important dosage form widely described in Ayurvedic pharmaceutics. Swarasa (Juice), Kalka (Paste), Kwatha (decoction), hima (cold infusion) and phanta (hot infusion), are the basic pharmaceutical procedures of Indian system of medicine.

A number of dosage forms have been derived from these five basic preparations e.g. Asavarishta (fermentation), lepa (paste), churna (powder), sneha kalpana (fatty preparation), vati (pills) etc. In sneha kalpana (fatty preparation), there are two types of formulations found in Ayurvedic pharmaceutics i.e. Medicated Oil and Medicated Ghee.

Taila (medicated oil):

Tailas are preparations in which taila is boiled with prescribed kasayas (decoction) and kalkas of drugs according to the formula. This process ensures absorption of the active therapeutic properties of the ingredients used.

Ghrita (medicated ghee):

Ghrita are preparations in which Ghrita is boiled with prescribed kasayas (decoction) and kalkas of drugs according to the formula. This process ensures absorption of the active therapeutic properties of the ingredients used.

General Method of Preparation:

There are three essential components essential for the preparation of Taila. viz (i)Drava (a liquid which may be one or more as kasaya, svarasa, dugdha, mastu, etc.); (ii)Kalka (a fine paste of the drug (s)(iii)Taila

Taila Murchhana :

Before preparation of medicated taila ,the crude taila should have processed with a special procedure. That procedure is known as. This process has been adopted for enhancing the potency of oil and to Taila Murchhana remove the bad odour and amadosa. Bhaisajjaya ratnavali has mentioned about the detail description of murchana first time. Researches show that murchana decreases the acid value and increases saponification value. Reduced acid value indicates less percentage of free fatty acids and increased saponification value indicates higher content of low molecular weight fatty acids. Medicated oil preparations containing low molecular fatty acids are absorbed fast. For this Taila Murchhana procedure the specific drugs are to be added with taila and heat it till it became smoke less. Then this heated taila was filtered and will use in further process of taila preparation.

Principles of Procedure:

Unless otherwise mentioned in the text, if kalka is one part by weight, taila should be four parts and the drava-dravya should be sixteen parts. Where no drava is prescribed, four parts of water is added to one part of taila; the kalka is one fourth the weight of the taila. Where drava dravya is either kvatha or svarasa, kalka should be one-sixth and one eighth respectively of taila. Where the number of drava dravyas is four or less than four, each drava has to be taken four times the weight of taila. Where the drava dravyas are more than four, each drava will be equal in weight to the taila. If in a preparation, no kalka dravya is prescribed, then the drugs of the kasaya may be used as kalka. In the taila preparation, if sarkara is mentioned, then it should be added to the final product when cool. Where the paka is to be done with kvatha, svarasa, dugdha and mamsarasa, etc., the paka is to be done with these dravas separately in the above order. The period of paka with various dravyas should be as like,(i)Kvatha, aranala, takra, etc.- 5 days.(ii) Svarasa- 3 days.(iii)Dugdha- 2 days.(iv)Mamsa rasa- 1 day. In the beginning, the boiling should be on mild fire (mridvagni) and in the end also it should be only on mild fire. Whenever lavanas and ksaras are used in these preparations, they are added to the sneha and then strained.

Method of preparation:

Heat the tail till it become free from froth. Add 4 part of water along with kalka(paste) of specified murchhana drugs. Boil it on moderate heat till the oil became free from water. Filter it and use for the preparation of other medicated taila. By this process unpleasant odour of the oil is removed. It obtains good colour and fragrance. The kalka and the drava are mixed together, with the murchhita taila then boiled and stirred well continuously so that the kalka is not allowed to adhere to the vessel. Sometimes, the drava-dravyas are directed to be added one after another as the process of boiling is continued till the drava-dravya added earlier has evaporated. When all the drava-dravyas have evaporated, the moisture in the kalka will also begin to evaporate; at this stage, it has to be stirred more often and carefully to ensure that the kalka does not stick to the bottom of the vessel.

Test for the Finished Prod uct:

The kalka is taken out of the ladle and tested from time to time , to know the condition and stage of the paka. There are three stages of paka. (i)Mrdu paka(ii) Madhyama paka and (iii)Khara paka (iv) Dagdha paka .In mrdu paka, kalka is waxy and when rolled between the fingers rolls like laksa without sticking. In madhyama paka, kalka is harder and when put in fire burns without any crackling noise. A further degree of heating will lead to dagdha paka and the taila becomes unfit for use. When the taila attains the correct paka stage froth comes out.Mrdupaka taila is used for nasya; Madhya-mapaka taila is used for pana(internal), vasti, etc.; kharapaka sneha is used only for abhyanga.

Precautions:

During the preparation of Taila following precautions should be taken according to different stages of preparation. Intensity of fire should be maintained throughout the process in order to get desirable grade of temperature. The mixture is stirred constantly and carefully to ensure that the kalka does not stick to the bottom of the vessel. Proper care should be taken to determine the proper stages of Taila paka. In order to obtain optimum quantity of medicated oil, the kalka should be squeezed at hot state. Preserving container should be free from moisture and perfuming drugs should be added gently with stirring when the Taila is lukewarm.

Doses:

For internal Uses :12 gm

For Nasya :5 to 10 drops

For external uses :As per required

Uses:

Paksaghata (Hemiplegia), Avavahuka (Frozen shoulder), Mukharoga (Disease of Oral cavity), Karnaroga (Disease of Ear), Danta roga (Dental problem), Ardita (Facial Paralysis), Khalitya (Baldness), Palita (Graying hair), Kustha (Skin disease), Amavata (Rheumatoid arthritis), Sandhivata (Osteo arthritis), Gridhrasi (Sciatica), Visphota (Ulcer), Bhagandara (Fistula in Ano), Switra (Leucoderma), Anidra (Insomnia), Manyasthambha (Cervical Spondilitis), Hanusthambha (Lock jaw) Vicharchika (Eczeema), Kitibha (Psoriasis), Vatarakta (Gout) etc.

CHARACTERISTICS :

Taila will generally have the colour, odour and taste of the drugs used and have the consistency of the oil. When considerable quantity of milk is used in the preparation, the oil becomes thick.

Preservation:

Tailas are preserved in glass, or aluminum containers.

Shelf Life Period of Taila:

According to Govt. of India notification life period of Taila is three years.

Some classical formulation:

Anu Taila, Arimedadi Taila, Asana vilwadi Taila, Kanaka Taila, Kayyonnyadi Taila, Karpasaha -stadi Taila, Kasisadi Taila, Kunkumadi Taila, Kustha raksasa Taila, Kottamchukadi Taila, Ksir Rabala Taila, Gandharba hastadi Taila, Grahamihira Taila, Chandanadi Taila, Chandanabala laksadi Taila, Chitrakadi Taila, Jatyadi Taila, Jyotismati Taila, Tungadrumadi Taila, Tubaraka Taila, Triphaladi Taila, Dhanwantara taila, Nilikadya Taila, Nilibhringyadi Taila, Pinda Taila, Pippalyadi Taila, Pramehamihira Taila, Prasarani Taila, Ela Taila, Balaguduchyadi Taila, Bala Dhatryadi Taila, Balaswagandha laksadi Taila, Bruhat Guduchyadi Taila, Bruhat masa taila, Brihat saindhabadi Taila, Bhrungamalakadi Taila, Bhrungaraja Taila, Manjisthadi Taila, Maha narayana Taila, Madhuyasthadi Taila, Mahavisagarbha Taila, Laksadi Taila, Nirgundi Taila, Vachadi Taila, Vacha lasunadi Taila, Visatinduka Taila, Vranaraksasa Taila, Suskamulaka Taila, Sadbindu Taila, Sahacharadi Taila, Saindhavadi Taila, Somaraji Taila, Hingu triguna Taila.

CONCLUSION:

Taila kalpana may be defined as a process, where various materials like Taila, Kalka, Kwatha Ksheera and Gandha dravyas are employed for the preparation of oleaginous medicaments. Fat/Water soluble active principles of drugs are extracted into Taila in this method. Medicated Taila are having more extra power and shelf life than crude Taila. Formulations prepared from the Taila enhance life, complexion, strength and anabolism of body. The water soluble as well as fat-soluble active principles can be transformed into oil media and this addition of properties of material made the Taila potent and effective. Scientist concern with Ayurvedic Pharmaceuticals should give interest to develop the ancient pharmaceutical method without violating the fundamental principle for the preparation of medicated oil.

ACKNOWLEDGEMENT:

The authors are very grateful to the Director General and Deputy Director General, CCRAS, New Delhi, for their encouragement and support.

REFERENCES:

1. Sarangadhara Samhita, Acharya Sarangadhara, Transleted by K. R. Srikantamurty, Published by Chaukhamba Orientalia,Varanasi, 4^th edition2001.

2. Bhaisajya Ratnabali, Gobinddas sen, Bidyotini tika,9^th edition, published by Chaukhamba Sanscrit samsthan, varanasi,1991.

3. The Ayurvedic Formulary Of India, Part:1, 2^nd Edition, Dept. AYUSH, Govt. of India, New Delhi.

4. The Ayurvedic Pharmacopeia Of India, Part: II, Vol: II, 1^st Edition, Dept. AYUSH, Govt. of India, New Delhi.

Received on 28.01.2016 Modified on 15.02.2016

Res. J. Pharmacology & P’dynamics. 8(1): Jan.-Mar., 2016; Page 39-41

DOI: 10.5958/2321-5836.2016.00008.2