Rasa Nirdhāraṇa of Sphaeranthus indicus L. of Root & Infloroscence: A Preliminary Study in Healthy Volunteers

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1 ( Research Article Rasa Nirdhāraṇa of Sphaeranthus indicus L. of Root & Infloroscence: A Preliminary Study in Healthy Volunteers Notani B 1, Nishteswar K 2, Patel B 3 1 Ph.D Scholar, 2 Professor and HOD, 3 Asst.Professor, Dept. of Dravyaguna, IPGT & RA, Gujarat Ayurved University, Jamnagar, Gujarat. Abstract Rasa serves as a tool to infer the Panchabhautika composition of the Dravya and facilitates for identification of spectrum of activity for a particular drug. Ayurveda refers that every Dravya is constituted by five elements i.e. Prithvi (earth), Ap (water), Agni (fire), Vayu (air) and Akasha (ether). General principles of Drug action are enumerated as Rasapanchaka i.e. Rasa (taste), Guna (quality), Virya (potency), Vipaka (metabolism) and Prabhava (specific principle). CharakaSamhita (1000BC) has furnished the assessment of these principles in brief Rasa of Dravya (food/drug) is known by direct perception. Acharyas of Ayurveda furnished certain characteristics of individual Rasas along with their actions on the body. All these principles together predict the probable spectrum of drug action in Ayurveda. It is mandatory to screen a drug in the Ayurvedic pharmacological perspective to incorporate it into Ayurvedic materia medica. According to Ayurveda, rasa of a dravya has a bearing on its karma (pharmacological action) and the identification of rasa could be one of the subjective means for inferring pāñcabhautika constitution of a substance which in turn could help in tentatively inferring guṇa, vīrya and vipāka of the dravya. This paper demonstrates how a simple method can be used without any instruments to do a preliminary assessment of the rasa or taste of a plant Sphaeranthus indicus L root & inflorescence. The assessment of the rasa concluded that the drug is possessing Tikta rasa followed by Kashaya rasa which is in conformity of classical description. Key words: Ayurveda, Assessment of Taste, Sphaeranthus indicus L Root & Infloroscence, Rasa *Corresponding author: Notani Brijesh Ph.D Scholar,Dept. of Dravyaguna, IPGT & RA,Gujarat Ayurved University, Jamnagar, Gujarat . brijeshnotani@gmail.com Quick Response Code: I J E P P O c t - D e c V o l 1 I s s u e 1 Page 37

2 INTRODUCTION Sphaeranthus indicus L. (Asteraceae), commonly known as 'Gorakhmundi,' is a highly branched herb that is found to be distributed throughout the plains India in wet places. It is of cm tall with winged stem. Heads are terminal and x cm in size and globose or ovoid in shape. Achenes are nearly 1 mm long, oblong, obconical, angled, sub compressed and almost glabrous. Though, it is not classified under Charakadashemani, Sushruta and Vagbhata considered it under surasaadigana. It has been identified with some specific synonyms like Mundika, alambusha, kadmbapushpi, bhukadamba, kulahala to describe the head inflorescence of this plant. The whole plant is used as tonic, alterative and aphrodisiac, while flowers are specifically suggested to use as alterative, cooling agent and tonic. In Ayurvedic classics, the concept of health and disease was explained in the light of Tridoshas(three bio-humors) i.e. Vata, Pitta and Kapha. The state of equilibrium of Tridoshas maintains the healthy state of the body and imbalance engenders the diseases. Rasa of the drug helps in the selection of the drug to address the pathogenesis of various diseases. [1] Charaka laid emphasis on the importance of Rasa in therapeutics. He quotes that a physician, well acquainted with classification of Rasa and Dosha, seldom commits blunder in ascertaining the etiology (Hetu), Symptomatology (Linga) and treatment (Upasanti) of diseases. [2] The knowledge of the classification of both the tastes (Rasavikalpajnana) and Doshas (Doshavikalpajnana) helps in prescribing effective treatment of diseases. Chakrapani, commentator of Charakasamhita opines that drugs and diets having particular tastes cause diseases and if administered with due care, they can also cure diseases. [3] Agnivesha quotes that the body as well diseases are caused by food. Wholesome and unwholesome food is responsible for happiness and misery respectively. Charaka also observed that regular intake of diet consisting of all (six) tastes promotes the strength of the body while regular intake of food predominantly having only one Rasa (Ekarasabhyasa) causes weakness. [4] Classification of drugs based on the Rasa and its activities was also furnished in Ayurvedic classics. [5] Drugs are many and similarly their activities are also many in numbers, but still the six Rasa (Madhura, Amla Lavana,Katu, Tikta and Kashaya) are categorized into 63 varieties (by their permutations and combinations). These 63 combinations are helpful to treat diseases caused by 63 combinations of Doshas. [6] Sushruta quotes that drugs are inferred by taste (Rasenahyanumee-yatedravyam) for their probable actions. [7] E.g. Dravyas possessing tastes such as sweet, sour, salt alleviate Vata. All the five Mahabhutas are present in all the six Rasas, but the manifestation of the various Rasas depends on the predominance or otherwise of the qualities of one or more of the Mahabhutas. For example, Jalamahabhuta is the root cause of all the six Rasas, but it predominates in sweet taste. The predominance or otherwise of five Mahabhutas in turn depends on the six seasonal variations and this in turn brings about manifestations of various Rasas. Chakrapani observes that manifestation of Rasas takes place due to imperceptible factors. [8] As a matter of fact, the predominance of Mahabhutas is responsible for seasonal variations and vice-versa. This interdependence may be compared to seed and embryo. Certain efforts have been made during the last quarter of 20th century to develop objective methodology for the assessment of Rasa. Prof C. Dwarakanath introduced the application of taste threshold experiments for identification as well as understanding the intensity of taste of Ayurvedic drugs which was explained by Philip H Mitchell in his book, General Physiology [9] On these lines, Prof S.C.Dhyani conducted experiments on 150 well known Ayurvedic drugs wherein taste of each drug was first assessed by healthy volunteers and then the taste threshold test was conducted to determine the intensity of taste of these drugs. [10] Phyto constituents in plants have also been used as marker compounds to quantify the intensity of certain tastes in food industry. [11] Preliminary attempts applying TLC and HPTLC techniques have been evolved in characterizing rasa using a few Ayuvedic drugs. Methods were evolved to separate Amlarasa (sour) [12], Tiktarasa (bitter) i and Kashayarasa (astringent) [13] fractions of drugs through TLC to get botanical reference material (BRM) for the studied drugs, however the R f (retention factor) value did not show complete similarity and dependability with the selected I J E P P O c t - D e c V o l 1 I s s u e 1 Page 38

3 similarly tasting drugs. The methods like evaluation of taste threshold and fractionization of Rasa component (BRM) cannot be relied upon for the detection of taste of an unknown drug (unknown through ayurvedic principles). Mundi(Sphaeranthus indicus L) is ascribed with a rasayana property and indicated in the management of grahani, apachi, ardhavabheda etc. MATERIALS AND METHODS Plant material collection and preparation of the powder The Root & inflorescence of Sphaeranthus indicus L. was collected during its flowering season in the month of January, 2015 from Idar, Gujarat for the study. The material was identified and a voucher specimen (No.6129 IPGT and RA) was deposited at the Department of Pharmacognosy, Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University,Jamnagar. The root & inflorescence were thoroughly cleaned; shade dried and pulverized using an electric blender. The powder was sieved through mesh size #80 and stored in an air tight food grade plastic container for use. Developing a structured questionnaire Those characteristics which are local or reflex reactions experienced on the tongue, buccal cavity, throat, palate, nose and eyes described in the context of characteristics of rasa [Table 1] in Carakasaṃhitā, Suśrutasaṃhitā, Aṣṭāṅgasaṅgraha, Aṣṭāṅgahṛdaya and Bhāvaprakāśa were incorporated into a structured questionnaire. 15 characteristics were included in the questionnaire [Table 2]. Further, a direct response from the participant with respect to his perception of the taste of the given sample and its intensity as experienced by him or her was elicited in order to compare the observation vis-a-vis the characteristics reported. Selection of volunteers The volunteers were senior Ayurvedic students pursuing their MD (Ayu.) or PhD at the Institute for Post Graduate Teaching and Reaseach in Ayurveda, Gujarat Ayurveda University, Jamnagar. All participants provided informed voluntary consent. Volunteers suffering from fever, stomatitis or acute rhinitis were enrolled after symptoms subsided. Procedure of administration of questionnaire The participants who volunteered for the study were explained about the study and their role in the study. Every volunteer was then asked to cleanse their mouth with water prior to the onset of the experiment. Five minutes after cleansing the mouth they were given 3 g of the test drug and asked to record their inputs in the questionnaire. Statistical analysis The non-parametric statistical analysis was applied and the answer (Yes/No) obtained for each characteristic and the perceived Rasa with intensity judged by each volunteer were tabulated and analyzed. RESULTS AND DISCUSSION A total of 20 volunteers aged between years participated in the study. Data shows [Table 2] the highest frequency in the characteristics of Tikta rasa as experienced by the respondents followed by those of Kaṣāya rasa and Kaṭurasa respectively. In the analysis of experienced characteristics, importance has been given more to the ones which are considered to be unique and individual to a rasa. On this count, the characteristics associated with Tikta rasa stand far ahead [Table 2]. All these cumulatively stand in favour of Tiktarasa being the primary rasa for Sphaeranthus indicus L followed by kaṣāya rasa. Selection of volunteers The volunteers were senior Ayurvedic students pursuing their MD (Ayu.) or PhD at the Institute for Post Graduate Teaching and Reaseach in Ayurveda, Gujarat Ayurveda University, Jamnagar. All participants provided informed voluntary consent. Volunteers suffering from fever, stomatitis or acute rhinitis were enrolled after symptoms subsided. I J E P P O c t - D e c V o l 1 I s s u e 1 Page 39

4 Table:-1 Symptoms of taste perception mentioned in classical texts Tastes Symptoms Charaka Samhita Sushruta Samhita Ashtanga Samgraha Madhura Unctuousness (Snehana) + Deliciousness (Prinana) + Pleasure to body (Alhadana) Softness (Mardava) + Coating mouth & tongue (Anulepana) Sense of satisfaction (Paritosha) + Give pleasure to sense organ + + (Akshaprasadana) Savor or pleasant (Aswadhya) + + Amla Setting of tooth on edges (Dantaharsha) Saliva secretion (Mukhasrava) Sweating (swedana) + Burning in mouth and + + throat(asyakanthavidaha) Increase food desire (Bodhana/Shraddha) + + Piloeraction (Romaharsha) + + Closing of eye and eyebrow (Akshi-bhrunikochana) + + Urodaha + Tongue irritation (Jihvaudwejana) + Lavana Dissolve stickness, moistness(praliyan kleda) + +(Mardavaap adayati) Increase liquidity (Vishyanda) + Softness(Mardava) + Burning of mouth (mukhvidaha) + Saliva secretion(asyasravayati) Increase savor in food + + Burning in cheeks and throat(kapola-gala daha) + + Katu Irritation(tingling) and intense pain in tongue(samvejayarasana Tudativa) Burning in mouth (mukhavidaha) + + Watering in nose and eyes(nasakshisansravi) + +(Nasasrava) + + Clean the mouth(vaktrashodhayati) + Tingling of cheeks and throat(chimchimayate) + + Uneasiness (udvega) + Headache (sirograha) + Burning whole body(dehavidaha) + Tikta Weaken the other taste perception (rasanampratihanti) Cleanness of mouth (mukhavaishadhya) Dryness of mouth (shosha) + Delightfulness or pleasure to body(prahlada) + Dislikable (Arochishnu) + Increase savor in food (Bhaktaruchi) + + Ashtanga Hridaya I J E P P O c t - D e c V o l 1 I s s u e 1 Page 40

5 Piloeraction (Harsha) + Sore throat (Galachosa) + +(Kantha- Vishodhana) Kashaya Cleanness of mouth (Vaishadya) + Stiffness of tongue (stambha) + Immobilization of tongue (Jadya) Obstruction in the throat (Kanthabadhnativa) Choaking in heart region(hridaya + Vikasanashila) Dryness of mouth(vaktra Parishosha) + Drawing and pressing sensation of heart region (HridayaKarshatipidayati) + + Procedure of administration of questionnaire The participants who volunteered for the study were explained about the study and their role in the study. Every volunteer was then asked to cleanse their mouth with water prior to the onset of the experiment. Five minutes after cleansing the mouth they were given 3 g of the test drug and asked to record their inputs in the questionnaire. Statistical analysis The non-parametric statistical analysis was applied and the answer (Yes/No) obtained for each characteristic and the perceived Rasa with intensity judged by each volunteer were tabulated and analyzed. RESULTS AND DISCUSSION A total of 20 volunteers aged between years participated in the study. Data shows [Table 2] the highest frequency in the characteristics of Tikta rasa as experienced by the respondents followed by those of Kaṣāya rasa and Kaṭurasa respectively. In the analysis of experienced characteristics, importance has been given more to the ones which are considered to be unique and individual to a rasa. On this count, the characteristics associated with Tikta rasa stand far ahead [Table 2]. All these cumulatively stand in favour of Tiktarasa being the primary rasa for Sphaeranthus indicus L followed by kaṣāya rasa. According to Ayurveda, each one of the six rasas is constituted by the combination of any two of the five bhūtas (penta elements). Generally, Tikta rasa drugs are vāyu and akāśa predominant and inferred to be rūkṣa (dry) and laghu (light) in guṇa, śīta (cold) in vīrya (potency) and kaṭu (pungent) in vipāka (transformation/metabolism). According to Acārya Caraka, Tikta rasa is itself distasteful but clears and cures distaste (arocaghna) caused by other factors. It possesses viṣaghna (alexipharmic) and kṛmighna (anthelminthic or anti-bacterial) properties. It is valuable in the treatment of obstinate skin diseases (kuṣṭha), pyrexias (jvara) and loss of consciousness (mūrcchā). It alleviates pruritus (kaṇḍu) and burning sensation (dāha). It possesses dīpanapācana (stomachic and digestive), stanyaśodhana (cleanses the breastmilk), lekhana (scraping), medhaśoṣaṇa (reducing excessive accumulation of fat) and kledapuyalasikaśoṣana (reducing exudation or discharges) properties. It also dries up excrements such as faeces (could act as anti diarrhoeal), sweat and urine (checks polyuria). Mundi (Sphaeranthus indicus L.) is ascribed with a rasayana property and indicated in the management of grahani, apachi, ardhavabheda etc. It has been advised specially for problems of krimi, apachi, galaganda, yoni vyapath etc. [14-16] It is used as an ingredient of some important Ayurvedic formulations like shwadamshtradighrita, chandanaaditaila, amritaaditaila, parushakaghirta, tritiyasarpiguda etc. [15-19] In folk medicine, the entire herb is used for insanity, epileptic convulsions, vomiting, and hemicrania and is valued as an aphrodisiac and nervine tonic. Previous phytochemical studies have reported the presence of a sesquiterpene lactone, a I J E P P O c t - D e c V o l 1 I s s u e 1 Page 41

6 Table:-2 Taste determination of the test drug (Root & inflorescence) Sr.no Symptoms Corresponding rasa % of reported volunteer S. indicus L. (Root powder) 1 Besmears the mouth Madhura % of reported volunteer S indicus L. (Infloroscence powder) 2 Feeling of unctuousness Madhura 10 3 Pleasurable sensation in body Madhura Abundant saliva secretion thereby cleansing the mouth 5 Tingling sensation and horripilation in teeth Amla Amla Shrinking of eyebrows and lids Amla 15 7 Tongue and mouth gets moistened and soft 8 Burning sensation in buccal cavity and throat Lavana Lavana 9 Stimulation of tongue tip Katu Burning sensation on tongue Katu Watering from mouth, eyes and nose Katu 5 12 Cleansing and drying the mouth Tikta Feeling of temporary loss of taste perception 14 Feeling of stiffness in tongue and tongue becomes dull to taste perception Tikta Kashaya Choking feeling in throat Kashaya The study indicates that the highest numbers of volunteers (60%) reported the characteristic like; the cleansing and drying of the mouth, while feeling of temporary loss of taste perception (45% in root & 40% in inflorescence), feeling of stiffness in tongue and tongue becomes dull to taste perception (35% in root & 30% in inflorescence) were observed. I J E P P O c t - D e c V o l 1 I s s u e 1 Page 42

7 Table:- 3 Number of individuals who identified Rasa & Anurasa based on all its characteristics Sr.no Rasa % of reported % of reported % of reported % of reported volunteer volunteer Anurasa volunteer volunteer S. indicus L S. indicus L. S. indicus L S. indicus L (Inflorescence powder) (Root powder) (Inflorescence powder) (Root powder) 1 Madhur 5 Madhur Amla 5 Amla 15 3 Lavana Lavana 4 Katu 5 Katu Tikta Tikta Kashaya Kashaya steroid, a flavanoid, an essential oil, and eudesmanolides in Sphaeranthus indicus L. The herb has been reported to have immunomodulatory, antioxidant, hypoglycaemic, neuroleptic and anxiolytic activities. This gives scope for further research on this herb based on its Ayurvedic pharmacology uses for new drug development. CONCLUSION The study to evaluate the rasa of a classical herb, Sphaeranthus indicus L. establishes its rasa as predominant in Tikta followed by Kaṣāya based on the responses elicited using a structured questionnaire. According to Ayurveda, rasa of a dravya has a bearing on its karma (pharmacological action) and the identification of rasa could be one of the subjective means for inferring pāñcabhautika constitution of a substance which in turn could help in tentatively inferring guṇa, vīrya and vipāka of the dravya. Various ayurvedic texts like Bhavaprakash nighantu, Shaligram nighantu, kaiyyadev nighantu, Saraswati nighantu, Priya nighantu, Gunaratnamala, Shankar nighantu, Haritakyadi nighantu have mentioned mundi to be of tikta rasa followed by kashaya & katu rasa while the study for the assessment of rasa concludes it to be tikta rasa followed by kashaya rasa which is in conformity with classical description. The study demonstrates how a simple method can be used without any instruments to do a preliminary assessment of the rasa or taste of a plant. 1. Dwarakanath C. 1st ed. Varanasi: Chaukhamba Krishnadas Academy; Dravyadivijnana. Part 3, Section 1. The fundamental principles of Ayurveda; pp Agnivesha, Charaka, Dridhabala, CharakaSamhita, Atreyabhadra-kapyiyadhyaya, 26/26, edited by VaidyaJadavajiTrikamjiAcharya, 1 st edition, ChaukhambaOrientalia, Varanasi, reprint 2009; Agnivesha, Charaka, Dridhabala, CharakaSamhita, Atreyabhadra-kapyiyadhyaya, 26/27, edited by VaidyaJadavajiTrikamjiAcharya, 1 st edition, ChaukhambaOrientalia, Varanasi, reprint 2009; Chakrapani commentary, Charakasamhita, Atreyabhadrakapyiyadhyaya, 26/27,edited by Vaidya Jadavaji Trikamji Acharya, 1 st edition, Chaukhamba Orientalia, Varanasi, reprint 2009; Agnivesha, Charaka, Dridhabala, Charakasamhita, Yajjapurushiya, 25/40, edited by VaidyaJadavaji TrikamjiAcharya, 1 st I J E P P O c t - D e c V o l 1 I s s u e 1 Page 43

8 edition, ChaukhambaOrientalia, Varanasi, reprint 2009; Agnivesha, Charaka, Dridhabala, Charakasamhita, Vimanasthana, Rogabhishakjitiya, 8/138, edited by VaidyaYadavajiTrikamajiAcharya, 1 st edition, ChaukhambaOrientalia, Varanasi, reprint 2009; Agnivesha, Charaka, Dridhabala, Charakasamhita, Atreyabhadrakapyiyadhyaya, 26/14, edited by Vaidya Jadavaji Trikamji Acharya, 1 st edition, Chaukhamba Orientalia, Varanasi, reprint 2009; Sushruta, Dalhana, Sushrutasamhita, Dravyarasaguna viryavipakavijnaniya, 40/4, edited by Vaidya Jadavji Trikamji Acharya, Reprint ed. Varanasi: Chaukhambha Surabharati Prakashana; reprint p Chakrapani commentary, CharakaSamhita, Dirghanjiviteeyadhyaya, 1/64, edited by Vaidya Jadavaji Trikamji Acharya, 1 st edition, Chaukhamba Sanskrit Series, Varanasi, reprint 2009; Mitchell PH. Text book of General Physiology. Michigan; Mcgraw-Hill.1956; p Dhyani SC. Rasapanchaka.3rd ed. Varanasi: Chowkhamba Sanskrit Series; 2008;pp Catherine A. TeareKetter, William M. Randle. Pungency Assessment in Onions. Georgia: Association for Biology Laboratory Education.1998 (cited 14) available from 19/11-randle/11- randle.htm/. 13. Kalpesh P, Komal K, Rabinarayan A, Shukla V.J. Application of TLC as method to evaluate ayurvedic drugs using Amlarasa dominancy. International Journal of Pharmacy Review and Research. 2013;3(1): Mehta S, Rabinarayan A, Shukla V.J., Komal K. Role of Thin Layer Chromatography in Ascertaining Tikta rasa (bitter taste) of a Medicinal Plant on the concept of Samana and Vichitrapratyayarabdha principles of Ayurveda. International Journal of Pharmaceutical & Biological Archives. 2012; 3(1): Komal K, Renuka, Shukla V.J, Rabinarayan A. Phytochemical evaluation of Kulath and Kanchanar by using planar chromatography. Journal of pharmaceutical and biomedical sciences. 2012;23(10): Ibidem Charaka Samhita (1), AtreyabhadrakapeeyaAdhyana, 26/42, Yadavaji Trikamaji, editor, Charaka Samhita of Charaka, Sutrasthana 4, verse no9/18, 2nd edition, Varanasi; Chaukambha Sanskrit series;2002; p Yadavaji Trikamaji, editor, Sushruta samhita of Sushruta, Sutrasthana chapter 38, verse no. 18, 2nd edition, Varanasi; Chaukambha Sanskrit series; 2002; p Varsha J. Galani, B. G. Patel, and D. G. Rana. Sphaeranthus indicus Linn.: A phytopharmacological review. Int J Ayurveda Res Oct-Dec; 1(4): I J E P P O c t - D e c V o l 1 I s s u e 1 Page 44