Effect of Vidahi-Tikshna-Ushna-Snigdh Ahara on Raktavaha Srotas An Experimental Study

Transcription

1 Effect of Vidahi-Tikshna-Ushna-Snigdh Ahara on Raktavaha Srotas An Experimental Study Vd. Hitesh Vyas Dr. Anil D. Avhad Department of Basic Principles Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University, Jamnagar.

2 Introduction The change in the lifestyle patterns has lead to the development of some untoward effects that are detrimental to health. Few of the important causes of lifestyle disorders are eating unhealthy foods, over eating, over dependence on processed foods, energy drinks, artificial sweeteners and fast foods. It is said in Charaka Samhita that use of wholesome diet is the only factor that promotes the healthy growth of man and the factor that makes the diseases is the indulgence of unwholesome food. In present era use of unwholesome is very popular.

3 Why this work? Fast food, junk food etc are in regular practice in routine practice of today s youth culture. While analyzing the properties of these kind of foods it was observed that majority of such food is having Katu and Amla Rasa dominancy and Vidahi, Tikshna, Ushna Snigdh properties, which are similar to the Gramya Ahara described by Charaka Samhita Chikitsasthana 1/2/3. All these properties are described as causative factors for vitiation of Raktavaha Srotas too. To assess the effect of such food on Raktavaha Srotas, an experimental study was carried out.

4 AIMS AND OBJECTIVES To evaluate the effect of Vidahi Tikshana Ushna Snigdha Ahara on Raktavaha Srotas. To develop an experimental model for evaluation of Raktavaha Srotodushti on Ayurvedic line of thinking.

5 The experimental Study Animals : Charle s foster strain albino rats of either sex of 200 ± 20 g weight Source: Animal House, IPGT&RA, Jamnagar Ethical permission : IAEC/13/2013/07/PhD Test drugs (Nidanasevan) : Rajika and Dadhimanda Study duration : 30 days

6 Dose of Rajika = Human dose body surface area ratio convertibility factor = 1000 mg = 18 mg / 200gm rat = 90 mg/kg Dose of Dadhimanda = Human dose body surface area ratio convertibility factor = 100 ml = 1.8 ml / 200gm rat = 9 ml/kg Drug Preparation and administration: Both the drugs were mixed together with the help of homogeneous mixture Parameters studied: (10 th day, 20 th day, 30 th day) Body weight Weight of various organs -heart, liver, kidney, spleen and thymus. Paw volume, Body circumference, Gross behavior Food intake, Water intake, Urine and stool measurement Hematological parameter Biochemical parameters Histopathology of heart, liver, kidney, spleen and thymus

7 Grouping of animals Group no Group name Drugs Dose 1 WC Water control Q.S. 2 TED Rajika + Dadhimanda 90mg/9ml/kg 3 TED 2 Rajika + Dadhimanda 180mg/18ml/kg Statistical analysis The results were presented as Mean ± SEM for six rats in each group. Statistical comparisons were performed by both paired and unpaired student s t test by using Sigma stat software

8 Observations and Results GROSS BEHAVIOR Irritability: Both the test groups showed significant increase in the irritability behavior of rats which was increased as the study progressed. Hyperactivity: It was observed that the animals were become hyperactive in both the test groups treated group as compared to control group. Strub s tail: Most of the animals of the TED 2 dose group showed the presence of strub s tail

9 Observations and Results GENERAL SYMPTOMS Inflammation: Mild to moderate redness of mouth mucosa and rectal part of animals from TED 2 dose group was observed in the early phase of the study. Also in two animals inflammation of jaws and forelimb was observed. Bleeding: Redness of eyes and mild bleeding from nose was observed in two animals of TED 2 group Hair fall: In the early phase of the study two to three animals from both the groups showed the presence of mild to moderate hair fall.

10 Parameters Body weight Groups Initial 10 th day 20 th day 30 th day Control 220± ± ± ±17.41 TED 212± ±9.7** 195.6±8.89* 211.2±7.71 TED 2 206± ± ±6.9* 213.5±10.31 Parameters Relative weight of the organs Groups Liver Heart Kidney Spleen Thymus Control 3.17± ± ± ± ±0.01 TED 3.44± ± ± ± ±0.01 TED ± ± ± ±0.03* 0.19±0.01 Parameters Water intake Food intake Groups 10th day 20th day 30th day 10th day 20th day 30th day Control 16.4± ± ± ± ± ±1.79 TED 15.2±4.5 14± ± ± ± ±0.63 TED 2 7.5± ± ±2.63* 10.5± ± ±1.0

11 Parameters FBS Serum cholesterol Groups Control 66.2± ± ± ± ± ±2.43 TED 56.4± ±5.3** 76.2± ± ± ±3.61 TED ± ± ± ±4.5 59± ±3.18 parameter Serum triglyceride HDL Control 61.4± ± ± ± ± ±2.12 TED 75± ± ±15.4** 31.8± ± ±2.13 TED ± ± ± ± ± ±2.02 parameter Blood urea Serum creatinine Control 61.4± ± ± ± ± ±0.03 TED 54.2± ± ±3.28** 0.64± ± ±0.04 TED 2 47± ± ± ± ± ±0.04

12 parameters SGPT SGOT Control 60.4± ± ± ± ± ±31.63 TED 61.8± ± ± ± ±9.34* 199.2±18.79 * TED ± ± ± ± ± ±10.06 parameter Total protein Alkaline phosphatase Control 7.78± ± ± ± ± ±52.5 TED 7.1±0.41 7±0.36 7± ± ± ±24.41 TED ± ± ± ± ± ±20.57 parameter Albumin Globulin Control 3.56± ± ± ± ± ±0.52 TED 3.86± ± ± ± ± ±0.17 TED ± ± ± ± ± ±0.13

13 parameter Bilirubin total Bilirubin direct Control 0.72± ± ± ± ± ±0.02 TED 0.74± ±0.05* 0.58± ± ±0.02* 0.12±0.02* TED ± ± ± ± ± ±0.03 parameter Uric acid Control 1.34± ± ±0.09 TED 1.12± ± ±0.11* TED ±0.15 1± ±0.09 parameter WBC Haemoglobin Control 7080± ± ± ± ± ±0.26 TED 9800± ± ±425* 14.04± ± ±0.24 TED ± ± ± ± ± ±0.08

14 parameter Neutrophils Lymphocytes Control 17± ± ± ± ± ±3.65 TED 12.6± ± ± ± ± ±1.32 TED 2 25± ± ± ± ± ±4.33 parameter PCV RBC Control 46.45± ± ± ± ± ±7.34 TED 43.5± ± ± ± ± ±0.16* TED ± ± ± ± ± ±0.06 parameter MCH MCHC Control 17.68± ± ± ± ± ±0.31 TED 17.92± ±0.25* 18.78±0.48* 32.28± ± ±0.44 TED ± ± ±0.26* 31.75± ± ±0.38

15 parameter Platelets MCV Control 1102± ±91 886± ± ± ±1.03 TED 1109± ± ±116** 55.48± ± ±0.76 * TED ± ±119.51* ±92.65* 55.15± ± ±0.56 parameter Clotting time Control 88.8± ± ±11.41 TED 49.6± ± ±10.69 ** TED 2 47± ± ±13.75 *

16 Histopathology Organs TED group TED 2 group Heart Liver Mild fatty changes, cell infiltration, Moderate fatty changes oedematous changes Micro fatty changes, cell infiltration Moderate fatty changes, cell infiltration in portal tract and sinusoidal oedema Spleen Decrease in white pulp and Decrease in white pulp and cellularity cellularity Stomach Normal cytoarchitecture Mild epithelial erosion, sub-mucosal inflammation Intestine Cell infiltration, fatty degenerative Cell infiltration, fatty degenerative changes, villi degeneration. changes, villi degeneration. Kidney Oedematous changes Oedematous changes, cell infiltration and mild fatty changes

17 Histopathology Control TED TED X 2 Liver Spleen Thymus

18 DISCUSSION 18

19 Most of the animal in trial group showed the presence of Irritability, Hyperactivity and Strub s tail which can be correlated with Krodhaprachurata, Santap etc. according to Ayurveda which are found in Raktadushti. Inflammation of mouth and anus can be considered as Asyapaka and Gudapaka which are mentioned as Raktapradoshaja Vyadhi Redness of eyes and bleeding from nose can be considered as Raktapitta

20 Decrease in food intake can be due to aversion towards the food which can be correlated with Aruchi which is found in Raktadushti Similarly increase in water (Trishna) and reduction in body weight (Daurbalya) are also indicative of Raktadushti In histopathology mild epithelia erosion and inflammation of stomach indicates the Vidahi nature of the test

21 Liver showed fatty changes and mild cell infiltration whereas spleen showed mild to moderate decrease in white pulp and cellularity. Both of these organs are described as Moola of Raktavaha Srotas. Increase in the weight of spleen is indicative of Spleenomegaly

22 Probable effect of test drugs (Nidanasevana)

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24 Maximum of the fast food or junk food consumed by the youth of present era can be included in Gramya Ahara describe by Charaka. These food articles are Vidhahi, Tikshna, Ushna and Snigdha in properties. Experimentally it is observed that these properties can produce physical symptoms like hair fall, inflammation, and histopathological changes in vital organs as well as irritability like psychological symptoms. Consumption of food having above mentioned properties should be reduced to prevent lifestyle disorders.

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