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Takrarishta

Vinaya Ballakur:
Charaka has described two separate formulations of Takrarishta –

ARSHA Chikitsa, Chapter 14, Verse 72 to 75

GRAHANI Chikitsa, Chapter 15, Verse 120-121

The following formulation of Takrarishta is described in Charaka Samhita (ARSHA Chikitsa).

Ingredient NameRatio (In %age)Quantity (In Grams)Buttermilk – Takra84.21%3.072 literCarum Roxburghianum – Celery Seeds (Ajmoda)1.32%48 gramsTrachyspermum Ammi – Ajwain1.32%48 gramsPlumbago Zeylanica – Chitrak1.32%48 gramsPiper Longum Roots – Pippali Mool1.32%48 gramsPiper Longum – Pippali1.32%48 gramsCoriander (Coriandrum Sativum) – Dhania1.32%48 gramsPothos Scandens – Gaja Pippali1.32%48 gramsHedychium Spicatum – Kapoor Kachri1.32%48 gramsCarum Carvi – Caraway – Kala Jeera1.32%48 gramsCuminum Cyminum – Cumin – Jeera1.32%48 gramsNigella Sativa – Kalonji1.32%48 gramsJuniperus Communis – Hapusha1.32%48 grams

The following formulation of Takrarishta is described in Bhaishajya Ratnavali and Charaka Samhita (GRAHNI Chikitsa). This formulation is commonly available in the market. It is also called Takrasava.

This contains five salts.

E:
https://ayurmedinfo.com/2015/10/15/takrarishta/

Dr.Ganesh kumar:
sometimes main content will not decide the action. eg All sudha varga dravya main content calcium but show such varied action that it is difficult to explain difference of action. and in ayurveda samskara becomes primary than the content.
in takrarista of grahani roga salts are added.
total ingedients 12 * 4 = 48 tola = 576 gms
salts 5* 4 = 20 tola = 240 gms
takra 512 tola = 6144 gms
for 6 liters 250 gms ie. 40 gms of salt and double of that prakshepa
it is almpst what we add in cooking. or ahara.

if you look at web data on takrarista
Takrarishta was screened for antibacterial activity against ten bacterial species namely Staphylococcus aureus, Salmonella typhi, Bacillus subtilis (MTCC 441), Pseudomonas aeruginosa (MTCC 424), Proteus vulgaris (MTCC 1771), Micrococcus luteus (MTCC 1541), Bacillus cereus (MTCC 430) Escherichia coli (MTCC 739), Shigella flexneri (MTCC 1457) and Clostridium perfringens (NCIM 2677). The formulation as well as individual component exhibited antibacterial activity against different strains. The formulation has been suggested to be useful in gastrointestinal (GI) infections and in the condition of food poisoning.
this is for arsha roga adhikara
not grahani rogadhikara

Vinaya Ballakur:
Takrarishta is srotoshodhaka .As Ganesh sir pointed out sanskara is primary here than the ingredients. Just an aside. Hydrogen is a gas. Oxygen is a gas. Their unique combination produces a liquid , water. We really have no information on all the interactions that happen between the various ingredients in different proportions outside and again when this preparation meets the Agni of the body another level of interactions take place.
For shotha to happen, some amount of rodha of srotas is expected, which is not observed as takrarishta is srotoshodhaka and not rodhaka.

This is why , Ayurvedic medicines with their variety of ingredients can not be subjected to research like allopathic medicines which make up one single active constituent in a capsule.
Such research too is narrow in outlook because it does not take into consideration the dinacharya, aahara , vihaara etc.
A person consists of a whole. The terrain is as important as the target area.
So actually the researches that just think of drug and target tissue are only giving us half the picture. That is why I asked if the new book on research methodology for Ayurvedic professionals offers something more applicable yesterday ?

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