Punarnavasavam is an Ayurvedic medicine in liquid form used in edema, gastritis, fiver, liver diseases etc… it is also known as punarnavadyasavam.
Punarnavasavam dose: 12 – 24 ml. one or two times a day, usually advised after food.
If needed, it can be mixed with equal quantity of water.
Indications of Punarnavasavam:
- Shotha – oedema, swelling, inflammatory conditions.
- Udara – ascites,
- Pleeha – splenomegaly
- Amlapitta – gastritis, hyperacidity
- Yakrut – liver disorders
- Gulma – round and hard abdominal mass,
- Jvara – fever
- Kruchra sadhya roga – chronic, difficult-to-treat disorders.
Punarnavasavam ingredients:
- Shunti – Ginger – Zingiber officinalis – Rhizome – 16 g
- Pippali – Long pepper – Piper longum – Fruit – 16 g
- Maricha – Pepper – Piper nigrum -Fruit – 16 g
- Haritaki – Terminalia chebula – Fruit rind – 16 g
- Darvi – Berberis aristata – Stem – 16 g
- Vibhitaki – Terminalia bellirica – Fruit rind – 16 g
- Amla– Emblica officinalis – Fruit – 16 g
- Gokshura – Tribulus terrestris – Root / whole plant – 16 g
- Kantakari – Solanum xanthocarpum – Root / whole plant – 16 g
- Brihati – Solanum indicum – Root / whole plant – 16 g
- Vasaka – Adhatoda vasica – Root – 16 g
- Erandamoola Castor root – Ricinus communis – 16 g
- katuki – Picrorrhiza kurroa – Root – 16 g
- Punarnava – Boerhaavia diffusa – Root – 16 g
- Gajapippali Scindapsus officinalis – Fruit – 16 g
- Pichumarda – Neem – Azadirachta indica – Stem bark – 16 g
- Guduchi – Giloya – Tinospora cordifolia – Stem – 16 g
- Patola – Trichosanthes dioica – leaf – 16 g
- Shushka Mulaka – Dry Radish – Raphanus sativus – root – 16 g
- Duralabha – Fagonia cretica – Root – 16 g
- Dhataki – Woodfordia fruticosa – Flower – 256 g
- Sita – sugar – 1.6 kg
- Draksha – Dry grapes– Vitis vinifera – Fruit – 320 g
- Madhu – Honey– 800 g
- Water – 8.19 liters
Method of manufacturing:
The herbs in the list up to Sugar are made into coarse powder.
Sugar is dissolved in water and filtered. It is taken in a clean container.
To this sugar solution, the rest of the ingredients are added and sealed.
Duration for fermentation – one month
Reference: Bhaishajya Ratnavali, Shotha rogadhikara, 197-201
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