INTIMATION FOR BODHIKA SEMINAR 22/02/2023
DEPARTMENT OF RASASHASTRA AND BHAISHAJYA KALPANA
NAME OF FIRST PRESENTEE:Dr. SHILPA.R
TIME: 2:00-4:00 PM
VENUE: COLLEGE AUDITORIUM
Avaleha Kalpana is
one among the dosage forms in
Ayurveda
which is widely
used in practice
for various disorders and is getting
popularity due to its palatability, easy administration, Potency and longer shelf life. It can be stored for almost
a year without compromising
its quality as it contains
sugar ,honey which act as
natural preservative. Currently
by the use of various
preservation techniques possibly the shelf life of Avaleha preparations can be prolonged.
The type and
concentration of preservatives used by various pharmaceutical companies are non-uniform. By conducting cross-sectional
survey among the GMP certified Ayurvedic pharma companies, most commonly used preservatives in Avaleha can be ascertained. Vilwadi Lehya is selected for the study purpose. Through this study, the shelf-life
of the selected Lehya and amount of preservatives in the market
samples can be analysed. Excess of preservatives in the
preparation can alter its quality, efficacy and safety. Moreover, it can lead
to serious illness. As per D&C rules ,addition of preservatives in Ayurvedic
formulations is allowed in permitted amount. Unlike Churna, Kwatha etc Avaleha contain sweetening agents like sugar ,honey which itself act as preservative.
But still some amount of artificial preservatives are being added to increase its shelf-life. This study particularly aims to
know the preservative content in Vilwadi lehya and to find better effective
method for its preservation.
NAME OF SECOND PRESENTEE:Dr. ANJANA R A
TIME: 2:00-4:00 PM
VENUE: COLLEGE AUDITORIUM
ABSTRACT
Oral health is to be given atmost importance as it
forms the first part of the alimentary canal. There are various products
available in the market like tooth paste, mouthwashes, mouth rinses. Mouthwashes
are particularly important as they reach all parts of the mouth, were bristles
of brush cannot reach. Most of the mouth washes available in the market contain
a number of chemicals. These in the long run can cause adverse effects like
staining of teeth, hypersensitivity, and altered taste .This states the
importance of herbal mouth washes. Dhanyamla is an Ayurvedic preparation which
is indicated to be used inside the mouth to remove bad odour and unwanted
material of mouth, but not usually used because of its characteristic odour.
Tamboola Arka (distilled product of Piper betle) is substance mentioned for
removing mala (unwanted substance in the mouth).Thus by modifying Dhanyamla into
a mouthwash by adding Tamboola Arka and suitable flavouring agents makes it
ideal for usage in the mouth as a mouth wash. It can be substituted for the
commercially available mouth washes which contain more chemicals.
First an invitro study is conducted to study the anti-microbial
effects of Dhanyamla and Tamboola Arka. Then a suitable combination of Dhanyamla
and Tamboola Arka that shows better efficacy is taken for further evaluation by
adding permitted mouthwash base combination.
After making
the formulation, a single group pre and post interventionl clinical trial is
done for a period of four months in 30 volunteers attending the OPD of
Rasasastra Bhaishajya Kalpana to evaluate the antimicrobial activity. The
volunteers are selected and assessed for the microbial load before and after 7
days of intervention. The volunteers will be instructed to rinse the modified
form of Dhanyamla with a dose of 15ml for a duration of 1 minute twice daily
.The oral swab is collected by rubbing a sterile cotton bud against the teeth
and gums. The samples are to be collected one hour after breakfast. The outcome
variables will be checked by counting the oral microbial load using a digital
colony counter and the values obtained before and after are compared. Statistical
tests done by using suitable statistical tools.
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