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Ocimums Mukta Vati-Ingredients, indications, dosage, side effects

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Composition
Each tablet contains
Mukta Bhasma (CaCO 3 of pearl origin) 45.45 mg
Processed in extracts of
Withania somnifera 45.45 mg
Vitis vinifera 45.45 mg
Holoptelia integrifolia 45.45 mg
Terminalia arjuna 45.45 mg
Zingiber officinale 45.45 mg
Piper nigrum 45.45 mg
Piper longum 45.45 mg
Emblica officinalis 45.45 mg
Terminalia chebula 45.45 mg
Terminalia bellirica 45.45 mg

Dosage form: Tablets of 500 mg each

How does it help you stay healthy?
Let’s understand each of the ingredients better.
Mukta Bhasma
It is prepared by burning pearl oyster shell in the absence of air. First
the oyster shell is grinded along with rosewater into a fine paste (Mukta
Pishti) and made into small discs and dried in shade. These are further
burned after enclosing in earthen plates and sealed airtight using clay.
The Pearl Calx so obtained is called Mukta 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 – Sweet
Guna ( General qualities) –Laghu – Light to digest, Sheeta – Cool
Vipaka (After effect) – Madhura – Sweet
Veerya (Potency) – Sheeta – Cool
Effect on Tridosha – Pacifies Kapha and Pitta.
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- Madhura
Veerya – 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 Pharmacology
Rasa (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 imbalance

Medohara – reduces fat and cholesterol levels
Mehahara – useful in urinary tract disorders and diabetes
Hrudroga – useful in cardiac disorder
Bhagna – quickly heals fracture
Kshata – useful in chest injuries
Kshayahara – useful in chronic respiratory disorders, tuberculosis
Shramahara – Relieves tiredness, fatigue
Trushnahara – Relieves thirst
Asrajit – useful in bleeding disorders, helps treat bleeding gums
Ayurvedic Pharmacology
Rasa – Kashaya
Guna – Rooksha (dryness), Laghu (lightness)
Vipaka- Katu – Pungent after effect
Veerya – Sheeta – cold
Prabhava – special effect – Hrudya – cardiac tonic
Effect on Tridosha – Balances Kapha Pitta Dosha.
Parts Used – Bark
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 is
Rochaka – appetizer,
Deepana – improves digestion strength
Vrushya – aphrodisiac
Its 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 Vata
Shwasahara – 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 pepper
Piperethine, 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 potency
Effect on Tridosha – Balances Kapha and Vata
Part 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 Dosha
Madhura – sweet
Guru – heavy
Snigdha – unctuous, oily
Pittahara – Balances Pitta Dosha.
Dry long pepper :

Kapha Vataghni – Balances Kapha and Vata Dosha
Katu – Pungent taste
Ushna – hot
Vrushya – aphrodisiac
Pitta Avirodhini – Does not increase Pitta to a large extent.
Deepani – improves digestion strength
Rasayani – anti aging, rejuvenative
Anushna – not very hot
Snigdha – unctuous, oily
Rechani – causes purgation
Shwasahara – useful in asthma, COPD and other respiratory diseases
Kasahara – relieves cough, cold
Udarahara – useful in ascites
Kushtahara – useful in skin diseases
Pramehahara – useful in diabetes
Gulmahara – useful in abdominal tumor
Arshahara – relieves piles, haemorrhoids
Amanut – useful in indigestion, relieves Ama
Marutahara – Useful in Vata imbalance disorders
Pittaprakopini – 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 digestion
Veerya – 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 kapha
It balances Vata due to its sour taste
It balances Pitta dosha due to its sweetness and coldness
It 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 – aphrodisiac
Rasayana – anti aging, rejuvenative
Kanthya – useful in throat diseases, improves voice, good for throat.
Hrudya – good for heart
Daahahara – relieves burning sensation
Rasayana – anti aging, rejuvenative.
Ayurvedic Pharmacology
Guna – qualities – Guru – heavy, Sheeta – coolant
Rasa (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 are
Varnya – it helps to improve skin complexion
Ushna – hot in nature
Sara – promotes bowel movement
Medhya – improves intelligence.
Doshaghna – natural detoxifying
Shothanut – relieves inflammation
Kushtanut – useful in skin diseases
Deepana – improves digestion strength
Chakshushya – good for eyes, improves vision power
Rasayana – anti aging, rejuvenative
Ayushya – improves life expectancy
Bruhmani – nourishing, improves body weight
Anulomani – helps in normalizing bowel movements
Shwasahara – useful in Asthma, COPD, wheezing, breathing difficulty

Kasahara – relieves cold and cough
Pramehahara – Useful in diabetes and urinary tract disorders
Arshahara – useful in piles.
Ayurvedic Pharmocology
Rasa (taste) – Five tastes except salt, Astringent dominant
Guna (qualities) – Laghu – lightness, Rooksha – dryness
Vipaka – Madhura – Undergoes sweet taste conversion after digestion.
Veerya – Ushna – Hot potency
Part 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, cold
Netrahitam – good for eyes
Keshya – improves hair quality and promotes hair growth.
Kruminashanana – relieves worm infestation
Vaisvaryanashana – relieves hoarseness of voice
Bibhitaki detoxifies blood, lymph, muscles and fatty tissue of the body.

The seed kernel of Vibhitaki is useful in
Trut – excessive thirst,
Chardi – vomiting
It balances Kapha and Vata.  It is astringent in taste and causes slight
drowsiness.  Amla seed is quite similar in qualities.
Ayurvedic Pharmocology
Rasa (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 likeDiabetes mellitus Type II, hypertension and hyperlipidemia. It also hassome antioxidant activity and also is rejuvenative. Being completely natural, it can be taken safely without fear of serious adverse drug
reactions.

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