ANALYTICAL STUDY OF VASAKAADI KWATHA (SYRUP)

*Dr. Pritika Dhuria, Dr. Aditi, Dr. Gunjan Sharma and Dr. Girriraj Prasad Garg

ABSTRACT

Our eyes are believed to be Pitta predominant i. e “Chakshu tejomayi” and its main fear is from Kapha. That is why Kaphanashaka karma are always beneficial for maintaining the ocular health.[1] Our Acharya’s have mentioned numerous Ayurvedic formulations for the Kapha dosha shaman. These could be local or systemic. Vasakaadi Kwatha is one such formulation mentioned by Acharya Chakradutta and also in Bhaisajya Ratnavali and is indicated as “Raktasravam kapham hanti chakshushyam Vasakaadikam”.[2] Thus it is believed to cure kapha predominant disease like Kaphaja abhishyanda. Kwatha kalpana is considered to be the best among „Panchvidha kashya kalpana’ because all other secondary preparations like Gutika, Syrup, Asava etc are prepared through it. Here Vasakaadi kwatha is modified in syrup form. The reason for the modification is to increase its palatability, shelf-life, less microbial contamination. Thus the purpose of present study is to analyze the physicochemical properties of Vasakaadi Kwatha(syrup).

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