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Month: July 2021

Effect of Temperature Change on the Physicochemical Properties of Taila Preparations with Special Reference to Masha Taila

Effect of Temperature Change on the Physicochemical Properties of Taila Preparations with Special Reference to Masha Taila

Articles
* Anushree H.S., Research Assistant, ALNRMAMC, Koppa*Corresponding author: anushreegowda134@gmail.comPaper Received: 08-04-2021 Paper Corrected: 21-05-2021 Accepted: 05-06-21 Abstract: Taila preparations (medicated oils) are one of dosage forms used in Ayurveda with tila taila as base in maximum cases. In Masha taila, tila taila (sesame oil) works as base. Tila taila contains 14% saturated fatty acids, 33-54% oleic acid and 35-59% linoleic acids. Temperature affects the quality of oil by interfering with physical, chemical and compositional compositions. 1.5-2% of total saturated fatty acids are observed converted to alkanes at temperature of 140-160°C for 8 hours.Materials and Methods: The Masha Taila was heated separately at 40°C, 80°C, 120°C, 160°C and 200°C. This was done for 10 sampl...
Editorial- July

Editorial- July

Editorial
         Ayurveda has advocated the proper food with great significance for the healthy body and mind. A complete food regime is suggested to balance the dosha, based on seasonal variations and other needed requirements. It means food and digestion are emphasized in relation to therapeutic approaches. Many of these foods viz., curd, buttermilk, fermented rice water etc. (lactic acid bacteria) work for improving the gut microbiome. Recent researches have established the connection between the microbiota with preventive and therapeutic effects. Different studies have indicated  the role of microbiota in absorption of nutrients and minerals along with synthesis of enzymes, vitamins, amino acids etc. Even potential impacts of gut microbiota on immune and neuroendocrine responses are being stu...