EVALUATION OF ANTIBACTERIAL PROPERTIES OF AYURVEDIC KANSYA BHASMA PREPARED FROM DIFFERENT METHODS

Dr. Amita Rani*

ABSTRACT

This study evaluates the antibacterial efficacy of Kansya Bhasma, an Ayurvedic metallic preparation, against various bacterial strains. The study involves two distinct methods of Kansya Bhasma preparation one with Hingula (HgS) and another with Gandhak (Sulfur). The antibacterial activity was tested against Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes and Salmonella typhi. Antibacterial testing revealed that both samples exhibited good activity against Gram-positive bacteria, particularly Streptococcus aureus and Streptococcus pyogenes. The results suggested that the preparation method significantly influences the antibacterial effectiveness. Kansya Bhasma showed significant antibacterial effects due to sulfur content and Sagandha Parad in two distinct formulations. Study confirmed appreciable antibacterial efficacy of Kansya Bhasma and this activity significantly affected by the chief contents of formulations. Kansya Bhasma, when prepared with Gandhak exhibited potent antibacterial effects. The unique chemical properties of Gandhak may enhance the efficacy of the Bhasma compared to Hingula. This could be due to the synergistic effects of the constituents, as well as differences in their interactions with microbial cell structures.

Keywords: Ayurveda, Kansya Bhasma, Hingula, Gandhak, Antibacterial.