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.