Dr. Prashant Kumar Jha Archives - Page 3 of 3

Jun232018 by adminNo Comments

June -2018: Herbal Profile: Indian Rhododendron

Authors: Dr. Sanjaya K.S., Dr. Prashant Kumar Jha Botanical Source: Leaves of Melastoma malabathricum Linn. from family Melastomataceae. Geographical Source: It is found throughout India up to 6000 feet except desert. Morphology: It is a strigose or villose shrub with short dense appressed hairs on stems and leaves. Flowers are terminal, solitary clustered, mauve-purple in colour. Sepals and petals are equal in number (pentamerous). Stamens are with purple anthers. Fruits are 0.25 inch in size, pulpy within, short-ovoid. Seeds are many, minutely punctate. Macroscopy: Leaves are 4-13.5 x 1.5-3.5 cm in size, puberulous, adaxially densely strigose. They are usually with 5-prominent nerves. The dorsal surface is light in colour. The odour is characteristic while the taste is sour, astrin...

June -2018: Formulation: Hutabhugadi Churna

Formulation Profile

Authors: Dr. Milind Hukkeri, Dr. Prashant Kumar Jha (Ref: Sahastrayoga: Churnaprakarana: 22) Ingredients: Each 1 part of Chitraka (Hutabhuga), Ajmoda, Sandhava lavana, Pippali and Maricha; 5 parts of Haritaki. Method of Preparation: Fine powder of ingredient drugs are made by passing the powder through sieve number 85. They are mixed well to make homogenous blend and thereafter, passed through sieve number 85. The mixture is stored in amber colored, air-tight bottle to avoid moisture, light reaction and other contaminations. Analytical Parameters Organoleptic characters 1. Colour : Greenish-brown 2. Odour : Characteristic aromatic 3. Taste : Salty, astringent, pungent Physico-chemical parameters Foreign matter : 4.15% Loss on drying at 105°C : 13.59% Total ash : 1.24% Acid...

May- 2018- Formulation: Karpuradi Churna

Formulation Profile

Authors: Prof. M.H. Hukkeri, Dr. Prashant Kumar Jha (Ref: Sahastrayoga: Churnaprakarana: 9) Ingredients: Each 1 part of Karpura, Twak, Takkola, Jatiphala, Jatidala; 2 parts of Lavanga; 3 parts of Nagakeshara; 4 parts of Maricha; 5 parts of Pippali; 6 parts of Shunthi and 25 parts of sugar. Method of Preparation: Fine powder of ingredient drugs are made by passing the powder through sieve number 85. They are mixed well to make homogenous blend and thereafter, passed through sieve number 85. The mixture is stored in amber colored, air-tight bottle to avoid moisture, light reaction and other contaminations. Analytical Parameters Organoleptic characters 1. Colour : Green 2. Odour : Characteristic aromatic 3. Taste : Aromatic Physico-chemical parameters Foreign matter : 0.85% Loss...