NEWS LETTER OF
ARMARC
DECEMBER -2009
Editorial
Alcoholic preparation of drugs and food products
are not a new idea but back several millennia. Asavas
and Arishtas are important formulations of Ayurveda
carrying the same. Such preparations not only are self
preservatives but also carry more quantity of metabolites
giving better base of drugs for maximum absorption across
the cellular membrane. The reason is quite apparent as
they bring with them both water soluble and alcohol
soluble extracts. Such preparations are byproducts of
fermentation. These processes have been developed for
the manufacture of a vast range of materials from
chemically simple feedstocks, such as ethanol, right up
to highly complex protein structures. The advent of this
latter range of products and processes has revolutionized
the practice of clinical medicine and many areas of
fundamental research only skilled individuals are needed
in this area.
Generally it is said that fermentation is the
conversion of a carbohydrate such as sugar into an acid
or an alcohol. Specifically, it is use of fermenting agent to
change sugar into alcohol or the use of bacteria to create
lactic acid in certain foods. Fermentation occurs naturally
in many different foods given the right conditions, and
humans have intentionally made use of it for many
thousands of years for their purpose. Human has made
this natural phenomenon commercial by extracting the
uses for their benefits. Beer is made by taking a grain,
such as barley, wheat, rye etc. by germinating and drying
and pulping it into a mash. This mash is then mixed with
hot water to start the automatic fermentation. Then the
liquid is transferred to fermenting vessel and yeast is
added. Like all other cases of fermentation, the yeast
starts using the sugar present with mash to converting
them in alcohol and carbon dioxide. For wine, grapes
are crushed to release the sugar-rich juices, which are
then either transferred quickly away from the skins or left
to rest for a time to absorb some of the flavor, tannins,
and color of the skins. Then yeast is added. After few
weeks the wine is ready. Specific blends are given as per
the trade name and specific procedures of individual
company.
Vol 1.90
Pickling foods are prepared by submerging them
in a salty water solution with vinegar. Over time, bacteria
create the lactic acid that gives the food its distinctive
flavor and helps to preserve it. Yogurt, a milk product is
made by adding a number of special bacteria, such as
Lactobacillus acidophilus and L. bulgaricus to milk
and keeping it at the proper temperature. The bacteria
begin converting the sugar in the dairy to lactic acid,
eventually creating yogurt.
For all these processes, fermentation skills and
knowledge are essential. The new fermentation-derived
medicines, including biopharmaceuticals are driving force
for systematic research into drug/receptor interactions,
function of membrane proteins in health and disease. They
are powering our capability to combat serious diseases
in the human population, including cancers, degenerative
illnesses such as Alzheimer’s, and increasingly common
complaints of developed societies such as asthma. It is
time in clinical medicine as new agents for the fermentation
routes enter the market. The ‘new’ fermentation products,
therapeutic proteins, antibodies (simple and conjugated)
are more complex and costly than previous products,
but, in essence, the need to focus upon the fermentation
step is now clearer than ever. The potency, efficacy,
stability and immunogenicity of these products are
determined by the upstream or fermentation stage. The
acquisition of this practical science need more skills based
on demonstration, explanation and repetition.
In This Issue
1) Standardization Of Kadamba
(Anthocephalus cadamba Miq.) And Its Bheda
2) Properties Of Goghrita With Special
Reference To Its Murchhana
3) Polyphenols And Their Bioactive
Properties
4) harmacognostical Evaluation of Ipomoea
cairica (L.) Sw., A Weed Medicinally and
Economically Important
5) Formulation Profile (Series-A/11)
CHITRAKA GHRITA
6) Herbal Drug Profile (Series-A/12)
AYAPANA
 Newsletter of ARMARC
STANDARDIZATION OF KADAMBA (Anthocephalus cadamba Miq.) AND ITS BHEDA
Dr. M. Philipananad Kumar*
Introduction: Ayurveda deals with the uses and any
specific identity of drugs with their various synonyms.
Number of drugs may have similar appearance or use;
hence the controversy is automatic concept over here.
Kadamba is not apart from this. Kadamba is an important
ayurvedic drugs mentioned with number of ayurvedic
lexicons. The gargle of leaves is used in cases of aphthae
and stomatitis. Various synonyms are suggested in different
Nighantus as:
• Pravrishi : Blossom in the rainy season
• Vrittapushpa : Flower is round and
yellowish
• Halipriya : The smell of kadamba was
liked by Balaram
• Sidhupushpa : Flower has got fragrance
like sugarcane
• Lalanapriya : Attracted by the female
• Sindhupushpa : Mostly grown in
sindhupradesh
• Karnapuraka : it is used for ear disorders
or used as ear ornament
• Surabhi : Flower has got fragrance
• Pravrishenya : Flowers during the onset
of rain
• Manonnathi : Its pleasure to mind
Based on these characters, uses etc. described
as synonyms different types of Kadamba with diversi-
fied botanical recognition are suggested by name of
Kadamba, Dharakadamba, and Dhulikadamba.
Charaka has mentioned kadamba in kashaya skandha,
vedanasthapana, sukrasodhana, mutravirechana
dasemanis. The action of drug has been explained as
tridoshahara. Susruta has explained Nipa and
Kadamba separately and has included Kadamba in
Rodhradi gana and Nyagrodhadi gana with special in-
dication in yoni doshas. In four important nighantus,
various types of Kadamba are given as:
2 DEC -2009
A. Dhanvantari Nighantu: 1.Dharakadamba
and, 2. Dhulikadamba
B. Raja Nighantu: - 1. Dharakadamba, 2.
Dhulikadamba and, 3. Bhoomikadamba
C. Madana pala Nighantu: - 1. Dhulikadamba,
2. Nipa and, 3. Rajakadamba
D. Bhavaprakasha Nighantu: - 1. Rajakad-
amba, 2. Bhoomikadamba, 3. Dharakadamba
and, 4. Dhuli Kadamba
Materials And Methods: For the
standardization of different Kadamba, different
parameters were touched as:
1. Collection
2. Macroscopic study
3. Microscopic study
4. Phytochemical Analysis
5. U.V. Visible Spectrophotometer study
The leaves of specified drugs were collected af-
ter proper taxonomical identification with help of various
floras. The trees of origin of drugs were properly watched
and their all characters were matched with the charac-
ters given with various synonyms. After confirmation only,
the parts of drugs were collected. The macroscopical
study of the drugs was based on organoleptic characters
perceived by our sensory organs. The microscopical
studies were done after fixing them in Alcohol and Acetic
acid solution in ratio of 3:1 for 2 days and then process-
ing by NIN method. The microtone sections were taken
in T.S. plane and studied for anatomical features.
The phytochemical analysis of drugs were seg-
mented in physico-chemical, qualitative and quantitative
studies. The physico-chemical study included parameters
like: 1. Moisture content 2. Total ash 3. Acid in-
soluble ash 4. Water soluble ash 5. Alcohol soluble
extractives 6.Water soluble extractives 7. pH of
alcohol soluble extractives and water soluble extractives.
The qualitative tests covered the testing for the presence
or absence of carbohydrate, protein, saponin and starch.
Spectrophotometer analysis of alcoholic extracts of leaves
of these three plants was also studied.
(Continued next edition..........)
 Newsletter of ARMARC
Properties Of Goghrita With Special Reference To Its Murchhana
Dr. Jagadish Mayya Dr. Kiran Salunke Dr. Narapa Reddy
Deparatment of Bhaisajya-Kalpana, A.L.N.R.M.A.M.C., Koppa (Karnataka)
Introduction:
The cow is considered by every Hindu a sacred
animal because she gives life-giving products like milk,
ghee and her urine. All of them are important with various
medicinal uses. Ghee is essence of milk. It is needed for
all religious ceremonies like yagna, marriage etc. By the
clarification of milk at high temperature, ghee is obtained.
It is anhydrous milk fat. It is by far the most ubiquitous
indigenous in the hierarchy of Indian dietary. It is having
number medicinal uses in itself other than being carrier
and parts of different other medicines. According to
Ayurveda ghee builds the aura, makes all the organs soft,
builds up the internal juices of the body, basis of all
immunity. It is known to increase intelligence, refine the
intellect and improve the memory. It is important dietary
part to carry away the all toxins resulted from any
alteration in body physiology. Sushruta has claimed its
healing properties. It is having various medicinal uses
individually or in combination with other drugs.
To increase the potency as medicated agent,
usually murchhana process is done in ghee. Such
processing was introduced in later ages of Ayurveda and
is not mentioned with Samhitas or old texts. Bhaisajya-
Ratnawali has dealt this process as:
AÉæwÉkÉ Íxɬ bÉ×iÉ, bÉ×iÉ qÉÑNïûlÉ
It means processing of ghee with aushadh
(usually herbal drugs). With a glance it can assumed that
murchhita ghee is nothing but the carrying the various
metabolites of plants used in murchhana with them, being
as carrier. In Ayurveda, murchhana process is performed
to remove the ama dosha of ghee, to enhance the veerya
of ghee and for giving the ghee longer stability. The
process has various meaning carrying in Ayurveda as:
3 DEC -2009
Dr. Prafulla Shetty Dr. Shukla Das
¾ In toxicating
¾ Exhilarating
¾ Strengthening
¾ Augmenting
¾ To penetrate
¾ To enhance
¾ To spread over
Materials and Methods: For the purpose of Murchhna
of Goghrita, kalka of Triphala, Mustha and Haridra were
taken along with Nimbu swarasa for the purpose of
Bhavana. First of all, pure ghrita was prepared after
collecting the milk of cow. During the preparation it was
attendted carefully to avoid any contaminatioin. Then
prepared ghrita was taken and it was mildly heated to
convert it in liquid state. On the other side, kalka was
prepared from triphala, haridra and mustha separately.
Now, prepared kalka of three mentioned drugs were
added slowly and stirred regularly for uniform mixing. It
was further added with four parts of water in reference
to the quantity of the ghrita taken. The process was
continued till the Siddha lakshana of ghrita mentioned
with Ayurvedic texts was achieved. This was known by
testing the kalka portion visually which being easily rolled
in varti form. The foam in ghrita was also disappeared.
The characteristic odour of kalka drugs appeared with
the ghrita. These were considered as lakshana of Sidhha
ghrita.
Then ghrita was brought for analysis in quality
control laboratory of our college. Both ghrita before and
after the murchhana, were analyzed chemically on the
parameters mentioned with the Pharmacopoeial
Standards For Ayurvedic Fromulations, published from
C.C.R.A.S., New Delhi.
(Continued next edition..........)
 Newsletter of ARMARC
POLYPHENOLS AND THEIR BIOACTIVE PROPERTIES
Ravindra Prakash M.Pharma (Ayu.) Final Year V.J. Shukla M.Sc., Ph.D. (Head, Pharmaceutical Chemistry)
PGTSFC, IPGT&RA, Gujarat Ayurved University
(To continued previous edition......)
To prevent oxidative damage of cells, lipids &
DNA It has also anti-inflammatory activity. In vitro
studies of quercetin found in apples, red grapes,
onion, citrus fruit, tomato, broccoli and other
green leafy vegetables, has demonstrated
significant anti-inflammatory activity by inhibiting
both release synthesis of histamine and other
allergic/ inflammatory mediators.
2. Flavones have similar C-ring structure as
flavonols with a 2 -3 double bond but they lack
a hydroxyl group. Luteolin, one of the common
flavone, plays an important role in the human
body as an antioxidant, a free radical scavenger,
an agent in the prevention of inflammation, a
promoter of carbohydrate metabolism and an
immune system modulator. Dietary sources
include celery, green pepper, thyme etc. Apigenin
is a potent inhibitor of CYP2C9, an enzyme
responsible for the metabolism of many
pharmaceutical drugs in the body. Apigenin is
described as a nonmutagenic bioflavonoid which
is present in leafy plants and vegetables (e.g.,
parsley, artichoke, basil, celery) and has significant
chemopreventive activity against UV-radiation.
Current research trials indicate that it may reduce
DNA oxidative damage; inhibit the growth of
human leukemia cells and induced these cells to
differentiate; inhibit cancer cell signal transduction
and induce apoptosis; act as an anti-inflammatory;
and as an anti-spasmodic or spasmolytic.
3. Isoflavones are flavonoids with similar structure
to oestrogens having hydroxyl groups in C-4 and
C-7 in a configuration analogous to that of the
hydroxyls in the estradiol molecule. This confers
pseudo-hormonal properties including the ability
to bind to oestrogen receptors and consequently,
they are classified as phytoestrogens. Isoflavones
are produced almost exclusively by the members
of the Papillionaceae family plants such as
soybeans, peanuts. Soybeans contain principally
4 DEC -2009
genistein, daidzein, and glycitein derivatives;
highest levels of genistein and daidzein in
psoralea (Psoralea corylifolia). Isoflavones and
isoflavone-rich foods possess activity against
cancer, including certain types of breast and
prostate cancer. Genistein acts as a
phytoestrogens, antioxidant & anti-cancer agent.
An extract of the fruits of Psoralea corylifolia
(Bakuchi) has been shown to act as a
norepinephrine-dopamine reuptake inhibitor.
5. Flavan-3-ols are the most complex subclass of
flavonoids existing both as monomers, such as
catechins, and polymers such as
proanthocyanidins. Catechins are predominantly
found in green tea but also in many types of fruit
as well as red wine and chocolate.
6. Proanthocyanidins, which are also known as
condensed tannins, are dimers, oligomers, and
polymers of flavan-3-ol monomers. As the
condensed tannins can form a complex with
salivary proteins, they are responsible for the
astringent character of fruit, such as in grapes,
peaches, apples, pears and berries and
beverages including wine and tea.
7. Anthocyanins are a conjugated form of
anthocyanidins and are the pigments dissolved
in the vacuolar sap of the epidermal tissues of
flowers and fruit which exhibit a pink, red, blue,
or purple colour. The most commonly found
anthocyaninidins are cyanidin, pelargonidin,
delphinidin, peonidin, petunidin and malvidin,
which are invariably found as sugars conjugates
in plants. In the human diet, anthocyanins are
found in red wine and certain leafy and root
vegetables but they are most abundant in fruits.
8. Tannins are found in red wine, tea, and nuts.
They are large molecules. Many flavonoids in
 Newsletter of ARMARC
foods also occur as large molecules (tannins). These
include condensed tannins (proanthocyanidins), derived
tannins and hydrolysable tannins.Absorption of
Polyphenols: Gallic acid and isoflavones are the well-
absorbed polyphenols, followed by catechins, flavanones,
and quercetin glucosides. The least well-absorbed
polyphenols are the proanthocyanidins, the galloylated
tea catechins, and the anthocyanins.
5 DEC -2009
Medicinal uses of Polyphenols: Most of the
polyphenols have anti-inflammatory properties, anti-
microbial activities, anti-carcinogenicity properties etc.
Extracts from onion and various flavonoids induce the
cellular antioxidant system. A high intake of polyphenols
is likely to have beneficial effects on the cardiovascular
system. They have well marked wound healing properties
especially with various types of tannin.

(To continued previous edition......)

Pharmacognostical Evaluation of Ipomoea cairica (L.) Sw., A Weed Medicinally
and Economically Important
Dr. Anupama Mutthige Dr. Vidyavathi Hiremath Dr. Pallavi N.S. Dr. Sunanda K. Dr. Sreeparvathi
(2nd Year P.G., Dept. of Dravyaguna, ALNRMAC, Koppa)
Under Guidance of Dr. Prashant Kumar Jha M.Sc., Ph.D.
Materials and Method: The study was restricted
to macroscopical, microscopical and preliminary
phytochemical tests, i.e. qualitative tests. The
macrscopical characters were observed based on
the sensation felt by sensory organs while anatomical
study was based on the free hand sectioning method.
For the phytochemical studies, preliminary qualitative
tests were done as per the methods mentioned in
Ayurvedic Pharmacopoeia of India. Few
qualitative tests were only done looking to the more
importance of referred constituents for the
mentioned plants. The result of these tests were
considered to be given in inference forms based on
the intensity of colour. These intensity of colour might
be indication of concentration of related constituents. Outline of Transverse Section of Upper Portion
Result
Macroscopy: The leaves were glabrous, digitate
nearly or quite to the base. The lobes were elliptic
or lanceolate with subentire margin. The size of leaves
was 1-3 inch in diameter with 1-2 inch long petiole.
The colour was greenish while taste was
characteristic with nil odour.
Microscopy: The surface preparation of the leaves
shows paracytic type of stomata. The outline of the
transverse section shows its dorsiventral nature. Epidermis and Palisade cells
Detailed sectional study exposes the single layered
 Newsletter of ARMARC 6 DEC-2009
epidermal cells both in lamina portion and midrib
region. In midrib region, the epidermis is followed by
4-5 layered collenchyma cells in upper midrib region
while 2-3 layered in lower midrib region. In lamina
portion, it is followed by palisade cells in upper portion
while lower epidermis is followed by spongy
parenchyma cells of mesophyll cells. Presence of
prismatic crystal of calcium oxalate was also marked
in mesophyll region. The ratio of palisade cells to that
of spongy parenchyma cells was almost 2/3. The
midrib portion exposes the vascular bundle in middle
where xylem elements are followed by phloem
elements. Spongy and Palisade Parenchyma

Qualitative Tests Of Leaves For The Presence of

Various Constituents

S. No Phytochemicals Quantity
(mentioned as inference)
1. Carbohydrate ++++
2. Phytosterol +++
3. Alkaloid +++
4. Flavonoid +++
5. Tannin ++
6. Saponin +

Discussion: Ipomoea cairica (L.) Sw., a weed

Vascular Elements
commonly found in India is extensively used in Brazilian
folk-lore in rheumatism and inflammations. Due to
presence of beneficial phytosterol, tannin and flavonoid it
might be used in rheumatism and inflammations. The seed
of other plants of same family like Ipomoea purga, I.
turpethum and many other plants are used for the purpose
of purgation. This is due to presence of particles of resin
with them. Similarly this drug can also used for clearing
the channel. The alkaloid present with this drug simulates
the nerves which might also be helpful for the purpose.
Due to this simulation, this drug can also be used in various
skin diseases where skin looses its sensation. This drug
has received a vast scope for further study. Paracytic Stomata
 Newsletter of ARMARC 7 DEC -2009
Formulation Profile (Series-A/11) Herbal Drug Profile (Series-A/12)
CHITRAKA GHRITA AYAPANA
Dr.Vishwanath M.D(Ay) 1. Prof. M.Vidyasagar 2. Prof. K.S.Sanjay
Dr.Mahesh.M.Madaalageri Nagaraja R. 3. Dr. Hari Venkatesh 4. Dr. Prashant Kumar Jha
(Ref: Bhaishajya ratnavali 41/214-215)
Ingredients :
Murchita ghrita 1300 gms,
Chitraka kwatha 8.125 ltrs.
Dadhi manda 5.2 ltrs
Aranala 2.6 ltrs
Kalka dravya :
Pippali, Pippali moola, Chavya, Chitraka, Nagara,
Talisa patra, Haridra, Daru haridra, Sweta jeeraka,
Krishna jeeraka, Maricha, Yavakshara, Saindhava
lavana-each 25 gms
Method of preparation: Botanical Source: Dried whole plants of Eupatorium
The Murchita ghrita was taken in the quantity ayapana Vent. from family Asteraceae.
of 1.3 kgs in a wide mouth vessel and melted by Habitat: Sub-tropical Himalayas up to the heaight of
8,000 feet. This plant is also cultivated in garden
giving mandagni. Then the Chitraka kwatha was added
throughout India.
about 8.125 ltrs to the liquified ghrita, along with the
English: Ayapana
kalka dravya about 325 gms was added a little by little
Ayurvedic: Vishalyakarani, Ayaapaana
with continuous stirring. The other drava dravyas like
Habit: This is a smooth, profusely branching perennial
aranala 2.6 ltrs and dadhimanda 5.2 ltrs was added.
herb 30 to 60 centimeters in height. It is half-woody at
The sneha paka was carried out under mandagni and
the base, and creeping and rooting at the lower part.
sneha siddi lakshana were observed. When the kalka The young shoots have a somewhat mealy appearance
attained varthi form, the sneha was taken out of fire and owing to the presence of small particle of a white,
filtered through a clean cloth, kalka dravya was put in balsamic exudation. The leaves are smooth, opposite,
to nishpeedana yantra and ghrita was collected. narrowly elliptic or lanceolate, 5 to 8 centimeters long,
triplinerved, pointed at both ends, and distantly toothed
Uses: for extranal use Anti inflammatory action. or nearly entire at the margins. The many flowering heads
are each 6 to 13 millimeters long and bear about twenty
Chemical Analysis: pink flowers, which are 6 to 7 millimeters long. The
Loss on Drying : 1.8 % achenes are narrowly oblong, 5-angled, and about 2
Refractive index at 400C : 1.4555 millimeters in length. The pappus is about 3 millimeters
Acid value : 2.8 long.
Saponification value : 230 Part/s Used: Whole plant and leaves
Chemical constituents: The plant contains daphnetin
Iodine value : 38
dimethyl ether, hydrangetin, daphnetin-7 -methyl ether,
umbelliferone daphenetin, ayapin and herniarin. The lea-
Newsletter of ARMARC 8 DEC-2009
ves contain ayapanin and ayapin, with pronounced

PRINTED MATTER/BOOK POST

haemostatic properties. It contains 1.14 % volatile oil.
The leaves also contain carotene and free vitamin C (25

RNI Regd No. KARENG/2002/7924

mg/100 g); there is 100% increase in vitamin C content
on frying the leaves in oil.
Uses: The plant is cardiac stimulant, laxative, emetic,
expectorant, bechic, antiscorbutic, alterative. It is used
in ague, also in dyspepsia. Leaf is anticholerin,
haemostatic. A aqueous extract of dried leaves and shoots
exhibits cardiac stimulant activity, increasing the force of
the heart-beat but diminishing its frequency.
According to Dymock, an infusion of the leaves has an
agreeable and somewhat spicy taste, and is a good diet
drink. The bruised, fresh leaves are one of the best COME! JOIN THE ARMARC NETWORK
applications known for cleaning the face of a foul ulcer. INDIA
The Pharmacopoeia of India records that the whole plant Student(Rs. 50), Individual(Rs. 100), Institution(Rs.
150)
is aromatic, with a slightly bitter subastringent taste, and Patron (Rs. 1000)
is believed to be a good stimulant, tonic, and diaphoretic.
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