经典法和高压锅法对沙檀的比较研究及其生药学分析

Veena B. Kupati, Shrinivas Buduru
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引用次数: 0

摘要

导言:阿育吠陀提到了不同的经典配方,在各种疾病中,在疾病管理的内部和外部使用中都有其自身的重要性。这个过程需要更多的时间和耐心。由于这种忙碌的生活,很多时候没有正确地遵循程序,这导致较少的结果配方。由于生活的改良,每个人都想要轻松快捷的准备。目的:采用经典法和蒸煮法制备茶茶,并对茶茶进行分析。方法:采用经典蒸煮法和高压锅法制备卡沙亚,对其理化、植物化学和药理学进行分析,评价其变化。结果:山茱萸的理化、植物化学和生药学结果相似。结论:高压锅法是一种简便、省时、省油的方法。物理化学参数与经典方法相似。经典的方法可以用高压锅法代替。
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Comparative pharmaceutical study of erandamoola kashaya by classical and pressure cooker method and its analytico: Pharmacognostic study
Introduction: Ayurveda has mentioned different classical formulations in various disorders among Kashaya one having its own importance in internal as well as external use in the management of diseases. The procedure needs more time and patience. Because of this hectic life, many times are not following the procedure correctly, which leads to less results of the formulation. Due to modified life, everyone wants to easy and quick preparations. Objective: The objective of this study was to prepare Kashaya by the classical method and cooker method and analysis of Kashaya. Methodology: In this study, Kashaya was prepared using the classical and pressure cooker method and was analyzed for physicochemical, phytochemical, and pharmacognestically to assess the changes. Results: Physicochemical, phytochemical, and pharmacognostic results of Kashaya were similar. Conclusion: The pressure cooker method is a user-friendly procedure with less time consuming and fuel. Physicochemical parameters are similar to the classical method. The classical method can be replaced with the pressure cooker method.
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