Ocimums Mukta Vati

Dosage form: Tablets of 200 mg each

Let’s understand each of the ingredients better.

Withania somnifera
It is commonly known as Aswagandha. It is a small perennial herb of the solanaceae family growing in temperate climatic zones. The species name somnifera means “sleep inducing” owing to the tranquilizing action of members of this species.

Biochemistry
The chief chemical constituents are alkaloids and steroidal lactones. These include tropine and cuscohygrine. The leaves contain the steroidal lactones, withanolides, notably withaferin A, which was the first to be isolated from the plant. Tropine is a derivative of tropane containing a hydroxyl group at third carbon. It is also called 3-tropanol. Benzatropine and etybenzatropine are derivatives of tropine. It is also a building block of atropine, an anticholinergic drug prototypical of the muscarinic antagonist class. Cuscohygrine is a pyrrolidine alkaloid found in coca.There are also alkaloids ashwagandhine, ashwaganidhine, and somniferine, all of which have been identified exclusively in the ashwagandha plant.Owing to the action of these chemicals Aswagandha is known to have anti-hypertensive, hypolipidaemic, hypoglycemic and tranquilizer effect. Ashwagandha is a very good anti oxidant and acts as a cardiac tonic. It improves strength of cardiac muscles.

According to Ayurveda the following are its benefits
Balya – Improves strength and immunity
Brimhana – Improves body weight, nourishing.
Vaajeekara – Improves sexual performance, alleviates premature ejaculation and erectile dysfunction.
Vrushya – Aphrodisiac
Rasayana – Anti ageing
Pushtiprada – Improves body nourishment
Kaasaharam – Cures cough and cold
Anilaapaham – Useful in disorders of Vata, Neurological and Neuro-muscular disorders, Respiratory Tract Disorders
Vranaropanam – Promotes wound healing
Shophaapaham – Reduces inflammation
Kanduvinashanam – Relieves itching, useful in pruritus
Vishaghna – Anti toxic
Shvitravinaasanam – Cures leucoderma
Krumighna – Useful in intestinal worm infestation,
Shwasahara – Useful in chronic respiratory diseases
Kshatahara – Useful in trauma
Kshayahara – Useful in treating emaciation
Ati Shukrala – Improves semen quantity and quality

Ayurvedic Pharmacology
Rasa – Katu (Pungent), Tikta (Bitter), Kashaya (Astringent)Guna – Snigdha (Unctuous), Laghu (Easy to digest)Veerya – Ushna, Hot potency Vipaka – Katu.
Effect on Tridosha – Pacifies Kapha and Vata.
Part Used- Roots and Leaves.

Vitis vinifera
Commonly known as Draksha in Ayurveda, Vitis vinifera is a vine belonging to the Vitaceae family. The fruits of this plant are known as Grapes and are used worldwide in the manufacture of grape wine etc. The fruits are also edible in their natural form. Fruits are also used in several Ayurvedic formulations.

Biochemistry
Isoprenoid monoterpens, acyclic linalool, geraniol, nerol, citronellol, homotrienol and monocyclic α-terpineol as glycosides. Carotenoids accumulate in ripening grape berries. Oxidation of carotenoids produces volatile fragments, C13-norisoprenoids. Odoriferous compounds, such as β-ionone, damascenone, β-damascone and β-ionol. Tetrahydro-carbolines are indole alkaloids occurring in grape to a low amount and contributing to its antioxidant power. Melatonin, an alkaloid, has been identified in grape. Besides phenolics, stilbenoids and anthocyanins are also found in different varieties of grapes. Catechin, Epicatechin, B- Sitosterol, Ergosterol and Jasmonic acid are also seen. Resveratrol – a type of phenol, found in grapes has some evidence against heart diseases and cancer.As per Ayurveda, Vitis vinifera effects the following:

Provides relief for
Trishna – Thirst
Daha – Burning sensation
Jwara – Fever
Shwasa – Asthma and other respiratory disorders
Raktapitta – Bleeding disorders.
Kshata – Trauma
Kshaya – Emaciation
Udavarta – Bloating of abdomen
Swarabheda – Hoarse voice
Madatyaya – Alcoholism
Tiktasyata – Bitter taste
Asya Shosha – Dryness of mouth
Kasa – Cough
Brumhana – Nourishes
Vrushya – Aphrodisiac
Madhura – Sweet
Snigdha – Unctuous
Sheeta – Cool
Mootradoshaapaham – Relieves Urinary Tract Infection

Ayurvedic Pharmacology
Guna – Snigdha (Unctuous), Guru (Heavy to digest),Rasa – Madhura (Sweet)Vipaka- MadhuraVeerya – Sheeta (Cool)
Effect on Tridosha – Balances Vata and Pitta
Parts Used – Fruits

Holoptelia integrifolia
Indian Elm – Holoptelia integrifolia is a herb mentioned in Ayurveda for the treatment of localized swelling, skin diseases, nausea, diabetes, indigestion, piles and also acts as blood purifier. It is commonly called Chirabilva in Ayurveda.

Biochemistry
Stem bark of the plant contains triterpinoidal fatty acid esters, Holoptelin A and B, B- sitosterol, friedelin and epi- friedelinol. The leaves contain Hexacosanol and B- amyrin. The seeds contain yellow colored oil in it.

Its Ayurvedic properties are
Sthambhana – Coagulant activity in cases of bleeding.Arshajith – Cures haemorrhoids.Krmijith – Anthelminthic activity.Kushtajith – Cures skin disorders.Pramehajith – Normalises blood sugar.Ayurvedic PharmacologyRasa (Taste) – Tikta (Bitter), Kashaya (Astringent)Guna (Qualities) – Laghu (Light for digestion), Ruksha (Dry in nature)Vipaka – Katu (Undergoes Pungent taste after digestion)Veerya (Potency) – Ushna (Hot)Karma (Actions) – Kapha pitta shamaka (reduces vitiated kapha and pitta doshas).Parts Used – Bark

Terminalia arjuna
The arjuna is about 20–25 metres tall; usually has a buttressed trunk, and forms a wide canopy at the crown, from which branches drop downwards. It has oblong, conical leaves which are green on the top and brown below; smooth, grey bark; it has pale yellow flowers which appear between March and June; its glabrous, 2.5 to 5 cm fibrous woody fruit, divided into five wings, appears between September and November.

Biochemistry
Arachidic stearate, cerasidin, cerasidin, Arjunic Acid, tannins, Arjunone, Arjunetin, Arjunglucosisdes, I & II; Arjunoside I, II&IV; Arjunolic acid, calcium and magnesium salts, flavonoids.Ayurvedically it has the following properties,Stambhana – useful in bleeding disorders, it heals fracture and wounds quickly.PittaKapha Vrana – useful to relieve ulcers and wounds due to Pitta and Kapha imbalanceMedohara – reduces fat and cholesterol levelsMehahara – useful in urinary tract disorders and diabetesHrudroga – useful in cardiac disorderBhagna – quickly heals fractureKshata – useful in chest injuriesKshayahara – useful in chronic respiratory disorders, tuberculosisShramahara – Relieves tiredness, fatigueTrushnahara – Relieves thirstAsrajit – useful in bleeding disorders, helps treat bleeding gumsAyurvedic PharmacologyRasa – KashayaGuna – Rooksha (dryness), Laghu (lightness)Vipaka- Katu – Pungent after effectVeerya – Sheeta – coldPrabhava – special effect – Hrudya – cardiac tonicEffect on Tridosha – Balances Kapha Pitta Dosha.Parts Used – Bark

Shanka Bhasma
It is prepared by burning conch shell in the absence of air. First the conch shell is grinded along with rosewater into a fine paste and made into small discs and dried in shade. These are further burned after enclosing in earthen plates and sealed airtight using clay.The Conch Calx so obtained is called Shanka Bhasma.

According to Ayurveda, it has the following health benefits:
Varnya – Improves skin tone and complexion
Agnipustikara – Improves digestive secretions
Vishahara – Anti Toxic
Veeryaprada – Improves potency
Deepana – Improves metabolism
Pachana – Carminative, relieves Ama Dosha
Rujahara – Relieves pain
Ashukara – Swift in action
Kasahara – Useful in cough and cold
Shwasahara – Useful in treatment of asthma and chronic respiratory disorders
Vrushya – Aphrodisiac, improves vigor
Ayushya – Anti ageing
Dahaghna – Relieves burning sensation
Netrya – Good for eyes, soothens, relieves eye strain
Jeernajwara – Useful in chronic fever
Asthi danta vivardhanam – Being a source of calcium it improves teeth and bone health
Hrudya – Acts as cardiac tonic, cardioprotective
Mehahara – Useful in urinary tract disorders and diabetes
Medhya – Improves memory and concentration
Danta bhedaapaham – Relieves tooth caries
Jvarapaha – Relieves fever
Kshaya – Useful in depletion of body tissues, weight loss, tuberculosis
Asthi sosha shamanam – useful in conditions of brittleness of bone like osteoporosis.

Ayurvedic Pharmacology
Rasa (Taste) – Madhura – SweetGuna ( General qualities) –Laghu – Light to digest, Sheeta – CoolVipaka (After effect) – Madhura – SweetVeerya (Potency) – Sheeta – CoolEffect on Tridosha – Pacifies Kapha and Pitta.

Rauwolfia serpentina
Rauwolfia serpentina is a safe and effective treatment for hypertension. The plant was used by many physicians throughout India in the 1940s and then was used throughout the world in the 1950s, including in the United States and Canada.Uses For rauwolfia alkaloid. Rauwolfia alkaloids belong to the general class of medicines called antihypertensives. They are used to treat high blood pressure (hypertension). High blood pressure adds to the workload of the heart and arteries.Chemical composition. Rauvolfia serpentina contains dozens of alkaloids of the indole alkaloid family, including ajmaline, ajmalicine, reserpine, and serpentine, among others.Rauvolfia serpentina is an erect, glabrous, perennial shrub and is the source of many important alkanoids of medicinal value (Alagmir and Ahamed, 2005). It is evergreen plant with maximum height of 1m found in terai and hilly region of Nepal upto the altitude of 1200 m. Its stem is dry and white with long leaves.

Zingiber officinale
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galanga. Ginger originated in the tropical rainforest in Southern Asia.

Biochemistry
The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4′-hydroxy-3′-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound. Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.

Ayurvedic Properties are:
Green ginger / fresh ginger isRochaka – appetizer,
Deepana – improves digestion strength
Vrushya – aphrodisiacIts juice is useful in Vata and Kapha disorders Relieves Vibandha – Relieves constipation.
Katu – pungent taste
Ushna – Hot in potency
Guru – heavy
Rooksha – dry
Madhura Vipaka – undergoes sweet taste conversion after digestion
Hrudya – acts as cardiac tonic, congenial for heart
Deepana – improves digestion strength
Ruchida – improves taste, useful in relieving anorexia
Shophahara – relieves swelling, edema, anti inflammatory
Kaphahara – balances Kapha, useful in productive cough, asthma
Kantamayaapaha – Useful in throat disorders,
Svarya – improves voice
Vibandhahara – Relieves constipation
Anahahara – relieves gas, fullness of abdomen, bloating
Shoolajit – relieves abdominal colic pain
Bhedini – relieves constipation
Jihva Vishodhana – cleanses and clears tongue, relieves white coating
Kaphavatahara – Balances Kapha and VataShwasahara – useful in treatment of asthma and chronic respiratory disorders.
Kasahara – useful in cough and cold
Vamihara – relieves vomiting
Hikkahara – relieves hiccups
Dry ginger is unctuous, promoter of digestion, aphrodisiac, hot in potency, balances Vata and Kapha, sweet in Vipaka, cardio- tonic and palatable.
Madhura Vipaka – Undergoes sweet taste conversion after digestion.
Vrushya – aphrodisiac, improves vigor
Rochana – improves taste, relieves anorexia
Hrudya – acts as cardiac tonic, congenial for heart
Sasneha – has some amount of unctuousness, oiliness
Laghu – light to digest
Deepana – improves digestion strength
Shophahara – relieves swelling, edema, anti inflammatory
Vatodara – Useful in ascites due to Vata Dosha imbalance, bloating
Shwasahara – useful in treatment of asthma and chronic respiratory disorders.
Panduhara – Useful in anemia, early stage of liver disorders
Shleepada – useful in Elephantiasis
Grahi – absorbent. Being hot in nature, it helps to absorb excess moisture especially in intestines.
Vibandhanut – Breaks down stool particles into small pieces by its piercing qualities, relieves constipation
Amavataghni – useful in rheumatoid arthritis

Ginger is very effective to relieve dizziness, menstrual pain, arthritis pain, motion sickness and weight loss.Usually herbs which are Grahi (absorbent) are not useful in constipation. But Ginger is an exception. For this, Bhavaprakasha says that ginger is absorbent for sure and is a mild laxative. It helps to break down the stool mass but does not help in its expulsion (na tu mala patane)Difference between fresh ginger and dry ginger (ginger powder):

Ardraka – Wet Ginger – Rooksha (Dry) + Ushna (Hot)Shunti – Dry Ginger – Snigdha (unctuous, oily) + Ushna (hot)Wet ginger is dry and dry ginger has some oiliness or unctuousness in it.Wet ginger – Bhedini – can cause diarrhoea or more useful in constipation.Dry ginger – Grahi – absorbent, bowel binding, useful in IBS. It also relieves constipation, but not so useful as wet one in relieving constipation.Wet ginger is usually used for short period of time. This is because of its dryness (lack of oiliness).Dry ginger is Snigdha – unctuous, oily hence tolerable for long period of time. Hence, can be used for long time.Effect of wet ginger is seen more on stomach and intestines.Effect of dry ginger is seen both on stomach-intestines (Jatharagni) and at tissue level (Dhatvagni).

Ayurvedic Pharmacology
Rasa (taste) – Katu (pungent)Guna (qualities) – Guru (heavy), Rooksha (dryness), Teekshna (strong, piercing)Vipaka- Madhura – Sweet after effect .Veerya – Ushna – Hot potency.Effect on Tridosha – Balances Kapha.Part Used– Rhizome

Piper nigrum
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

Biochemistry
Piperine – 5 – 10 % – present both in white and black pepperPiperethine, Piperolein A,& B, feruperine, Dihydroferuperine, Citronellol, Cryptone, Dihydrocarveol,a-b acid, Piperonal, Camphene, B- Caryophyllene, B- alanine, Pipecolic, vitamins A, C, E, K, niacin and β-carotene; and traces of minerals such as iron, calcium, phosphorous.

Ayurvedic Properties are
Na Ati Ushna – It is not very hot
Avrushya – It is anaphrodisiac
Ruchikaraka, Ruchya, Rochana – improves taste, relieves anorexia
Because of its Chedana (cutting) and Shoshana) drying effects, it increases digestion strength and balances Kapha and Vata Dosha Pittakrut – Causes increase in Pitta.
Kaphahara – decreases sputum production.
Vayu Nivarayati – useful in Vata related disorders, bloating.
Kruminut, Jantu Santana Nashanam – Useful in intestinal worm infestation.
Shwasahara – useful in treatment of asthma and chronic respiratory disorders.
Hrudrogahara – useful in cardiac disorders.It is used in treating recurrent fever – Vishama Jwara. It is one among Pramathi herbs – It has scraping effect over the intestines, inducing cleansing effect.It is orally used in women with amenorrhoea to induce periods.Black pepper extract relieves fat deposition by blocking fat cell formation. Hence, very useful in managing obesity.

Ayurvedic Pharmacology
Rasa (Taste) – Katu (Pungent)Guna (qualities) – Laghu (lightness), Teekshna (strong, piercing), Sookshma – enters deep and minute body channels.Vipaka- Katu – Undergoes pungent taste conversion after digestion.Veerya- Ushna – Hot potencyEffect on Tridosha – Balances Kapha and VataPart used- Fruit, Dried Unripe Fruits, Known as Peppercorns.

Piper longum
Long pepper (Piper longum), sometimes called Indian long pepper (Pipli), is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a taste similar to, but hotter than, that of its close relative Piper nigrum – from which black, green and white pepper are obtained.

Biochemistry
Essential oils, mono and sesquiterpenes, caryophylline (mainly), Piperine, Piperlongumine, Piperlonguminine, Pipernonaline, Piperundecalidine, Pipercide, Sesamin, B- sitosterol four aristolactams(cepharanone B. aristolactum All. Piperlactum A and piperolactam B) five 4-5 dioxoaporphines etc.

Ayurvedic Properties are

Fresh long pepper :Shleshmala – Increases Kapha DoshaMadhura – sweetGuru – heavySnigdha – unctuous, oilyPittahara – Balances Pitta Dosha.

Dry long pepper :Kapha Vataghni – Balances Kapha and Vata DoshaKatu – Pungent tasteUshna – hotVrushya – aphrodisiacPitta Avirodhini – Does not increase Pitta to a large extent.Deepani – improves digestion strengthRasayani – anti aging, rejuvenativeAnushna – not very hotSnigdha – unctuous, oilyRechani – causes purgationShwasahara – useful in asthma, COPD and other respiratory diseasesKasahara – relieves cough, coldUdarahara – useful in ascitesKushtahara – useful in skin diseasesPramehahara – useful in diabetesGulmahara – useful in abdominal tumorArshahara – relieves piles, haemorrhoidsAmanut – useful in indigestion, relieves AmaMarutahara – Useful in Vata imbalance disordersPittaprakopini – slightly increases Pitta.Kshayapaha – relieves chronic lung disorders, tuberculosis.

Ayurvedic Pharmacology
Rasa (taste) – Katu (pungent)Guna- Laghu, Teekshna (strong, piercing)Vipaka- Madhura – Undergoes sweet taste conversion after digestionVeerya – Ushna – Hot potency. (wet variety has cold potency)Effect on Tridosha – Balances Vata and Kapha Doshas. (wet variety increases Kapha Dosha).Part used: Fruit, root.

Emblica officinalis
Emblica officinalis, also known as emblica, emblic myrobalan, myrobalan, Indian gooseberry, Malacca tree, or amla from Sanskrit amalaki is a deciduous tree of the family Phyllanthaceae. It is known for its edible fruit of the same name.

Biochemistry
Although these fruits are reputed to contain high amounts of ascorbic acid (vitamin C), up to 445 mg per 100 g, the specific contents are disputed, and the overall bitterness of amla may derive instead from its high density of ellagitannins, such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%). It also contains punicafolin and phyllanemblinin A, phyllanemblin other polyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.

Ayurvedic Properties are
Jvaraghna – Group of herbs that are useful in fever.
Kasaghna – Group of herbs that are useful in cough and cold.
Virechanopaga – Group of herbs that are useful to induce purgation.
Kushtaghna – Group of herbs that are useful in skin diseases.
Vayasthapana – Anti aging group of herbs.
Chakshushya – good for eyes, improves vision power
Sarvadoshaghna – Balances Vata, Pitta and kaphaIt balances Vata due to its sour tasteIt balances Pitta dosha due to its sweetness and coldnessIt balances Kapha dosha due to dryness and astringent properties.It is quite similar to Haritaki in qualities.
Raktapittaghna – useful in bleeding disorders.
Pramehaghna – Useful in diabetes and urinary tract disorders.
Vrushya – aphrodisiacRasayana – anti aging, rejuvenative
Kanthya – useful in throat diseases, improves voice, good for throat.
Hrudya – good for heartDaahahara – relieves burning sensation
Rasayana – anti aging, rejuvenative.

Ayurvedic Pharmacology
Guna – qualities – Guru – heavy, Sheeta – coolantRasa (taste) – Has five tastes. – sour, sweet, bitter, astringent and pungent (all the five tastes, excluding salt). Sour is dominant taste.Vipaka (taste conversion after digestion): Madhura (sweet)Veerya (potency): Sheeta (cold)Effect on Tridosha: Tridoshahara – It balances all the three Doshas.Part used: Fruit

Terminalia chebula
Terminalia chebula, commonly known as black- or chebulic myrobalan, is a species of Terminalia, native to South Asia from India and Nepal, east to southwest China (Yunnan), and south to Sri Lanka, Malaysia, and Vietnam.

Biochemistry
A number of glycosides have been isolated from haritaki, including the triterpenes arjunglucoside I, arjungenin, and the chebulosides I and II. Other constituents include a coumarin conjugated with gallic acids called chebulin, as well as other phenolic compounds including ellagic acid, 2,4-chebulyl-β-D-glucopyranose, chebulinic acid, gallic acid, ethyl gallate, punicalagin, terflavin A, terchebin, luteolin, and tannic acid. Chebulic acid is a phenolic acid compound isolated from the ripe fruits. Luteic acid can be isolated from the bark.T. chebula also contains terflavin B, a type of tannin, while chebulinic acid is found in the fruits.Ayurvedic Properties areVarnya – it helps to improve skin complexionUshna – hot in natureSara – promotes bowel movementMedhya – improves intelligence.Doshaghna – natural detoxifyingShothanut – relieves inflammationKushtanut – useful in skin diseasesDeepana – improves digestion strengthChakshushya – good for eyes, improves vision powerRasayana – anti aging, rejuvenativeAyushya – improves life expectancyBruhmani – nourishing, improves body weightAnulomani – helps in normalizing bowel movementsShwasahara – useful in Asthma, COPD, wheezing, breathing difficultyKasahara – relieves cold and coughPramehahara – Useful in diabetes and urinary tract disordersArshahara – useful in piles.

Ayurvedic Pharmocology
Rasa (taste) – Five tastes except salt, Astringent dominantGuna (qualities) – Laghu – lightness, Rooksha – drynessVipaka – Madhura – Undergoes sweet taste conversion after digestion.Veerya – Ushna – Hot potencyPart used: Fruit

Terminalia bellirica
Terminalia bellirica, known as “Bahera” or Beleric or bastard myrobalan, is a large deciduous tree common on plains and lower hills in Southeast Asia, where it is also grown as an avenue tree.

Biochemistry
Bellericanin, Beta glucogallin, Beta sitosterol, Chebulinic acid, Gallic acid, Linoleic acid, Myristic acid, Oleic acid, Palmitic acid, Stearic acid, Tannic acid, Tannins, Vitamins A, B1, B2 and C.

Ayurvedic Properties are
Bhedanam – Eases motion, has laxative action. This is why Triphala is used as mild laxative.Kasanashanam – relieves cough, coldNetrahitam – good for eyesKeshya – improves hair quality and promotes hair growth.Kruminashanana – relieves worm infestationVaisvaryanashana – relieves hoarseness of voiceBibhitaki detoxifies blood, lymph, muscles and fatty tissue of the body.The seed kernel of Vibhitaki is useful inTrut – excessive thirst,Chardi – vomitingIt balances Kapha and Vata. It is astringent in taste and causes slight drowsiness. Amla seed is quite similar in qualities.Ayurvedic PharmocologyRasa (Taste) – Kashaya (Astringent)Guna (qualities) – Rooksha (dry), Laghu (light to digest)Vipaka (taste conversion after digestion) – Madhura (sweet)Veerya (potency) – Ushna (hot)Effect on Tridosha – Balances Kapha and Pitta.Part used: Fruit rind, seed, seed kernel.

The combined pharmacological action of all the above drugs in Ocimums Mukta Vati mutually potentiated by drug synergism makes it the perfect Ayurvedic remedy in obesity and its complications like Diabetes mellitus Type II, hypertension and hyperlipidemia. It also has some antioxidant activity and also is rejuvenative. Being completely natural, it can be taken safely without fear of serious adverse drug reactions.