Formulation seminar on

S u t a s he ka r a
rasa b
y
Dr. Santhosh
B

1
introduction
Three types of sutashekara rasa are available

Yogaratnakara----amlapitta chikitsa

Rasayana sangraha----amlapitta chikitsa

Rasachandamshu---kapha roga chikitsa

2
Cont….
Acharya Charaka:

UÉåaÉqÉÉSÉæ mÉUϤÉãiÉç
iÉiÉÉå AlÉliÉUqÉÉæwÉkÉqÉç ॥

Initially one has to understand

the disease condition properly.
3
 amlapitta
ÌlÉSÉlÉ :

ÌuÉ® SÒ¹ AqsÉ ÌuÉSÉWû

ÌmÉ¨É mÉëMüÉåÌmÉ
mÉÉlÉɳÉ........
{ rÉÉã. U. &
MüÉwrÉmÉ }
4
Cont…
xÉÇmÉëÉÎmiÉ:
uÉÉiÉÉSrÉÈ mÉëMÑümrÉÎliÉ
iÉåwÉÉqÉlrÉiÉqÉÉå rÉSÉ ।
qÉlSÏMüUÉåÌiÉ
MüÉrÉÉÎalÉqÉalÉÉæ
qÉÉSïuÉqÉÉaÉiÉã ॥
ÌuÉSakÉÇ vÉÑ£üiÉÉÇ rÉÉÌiÉ
vÉÑ£üqÉÉqÉÉvÉrÉã ÎxjÉiÉqÉç । 5
 uÉÉiÉÉÌS mÉëMüÉåmÉ
Samprapti
AÎalÉ qÉÉl±

ÌuÉSakÉ

vÉÑ£üiÉÉ

AÉqÉÉvÉrÉ ÎxjÉiÉ

AqsÉÌmɨÉ

6
Simile
AÌuÉvÉÑwMüÉã rÉjÉÉ ¤ÉÏUÇ
mÉëͤÉmiÉÇ SÍkÉpÉÉeÉlÉã ।
ͤÉmÉëqÉãuÉÉqsÉiÉÉqÉãÌiÉ
MÔüÍcÉïpÉÉuÉÇ cÉ aÉcNûÌiÉ ॥
UxÉkÉÉiÉÉæ iÉjÉÉ urÉqsÉã pÉÑ£üÇ
pÉÑ£üÇ ÌuÉS½iÉã ।

{ MüÉwrÉmÉ xÉÇÌWûiÉ }
7
lakshanas
AÌuÉmÉÉMü
YsÉqÉ
EiYsÉãvÉ
ÌiÉ£üÉqsÉ EªÉU
aÉÉæUuÉ
¾èiMühPû SÉWû
{ rÉÉå. U. }

8
 Types
AkÉÉãaÉÉÍqÉ
FkuÉïaÉÉÍqÉ
Ø iÉ×vlÉÉ
Ø SÉWû
Ø qÉÔNûÉï
Ø pÉëqÉqÉÉåWû
Ø WØûssÉÉxÉ
Ø MüÉåPû
Ø AÎalÉxÉÉS

9
Cont…
FkuÉïaÉ AqsÉÌmÉ¨É sɤÉhÉ :

uÉÉliÉÇ
WûËUimÉÏiÉMülÉÏsÉM×üwhÉqÉÉU£üU
£üÉpÉqÉiÉÏuÉ cÉÉqsÉqÉç ।
qÉÉÇxÉÉãSMüÉpÉÇ
iuÉÌiÉÌmÉÎcNûsÉÉcNûÇ
vsÉãwqÉÉlÉÑrÉÉiÉÇ ÌuÉÌuÉkÉÇ UxÉãlÉ
॥
pÉÑ£ãü
ÌuÉSakÉãÅmrÉjÉuÉÉmrÉpÉÑ£ãü
MüUÉåÌiÉ ÌiÉ£üÉqsÉuÉÍqÉÇ 10
Prognosis

UÉãaÉÉãÅrÉqÉqsÉÌmɨÉÉZrÉÉ
ã rɦÉÉixÉÇxÉÉkrÉiÉã lÉuÉÈ ।

ÍcÉUÉãÎijÉiÉÉã pÉuÉã±ÉmrÉÈ
Mü¹xÉÉkrÉÈ xÉ MüxrÉÍcÉiÉç ॥

{ rÉÉã. U.} 11
complications
euÉUÉiÉÏxÉÉUmÉÉlQÒûiuÉvÉÔs
ÉvÉÉåjÉÉÂÍcÉpÉëqÉæÈ ।

EmÉSìuÉæËUqÉæeÉÑï¹È
¤ÉÏhÉkÉÉiÉÑlÉï ÍxÉSèkrÉÌiÉ ॥

{ MüÉwrÉmÉ xÉÇÌWûiÉ }

12
Line of treatment
mÉÔuÉïÇ iÉÑ uÉqÉlÉÇ MüÉrÉïÇ
mɶÉÉlqÉ×SÒ ÌuÉUãcÉlÉqÉç ।

M×üiÉuÉÉÎliÉÌuÉUãMüxrÉ
xÉÑÎxlÉakÉxrÉÉlÉÑuÉÉxÉlÉqÉç
॥

{ rÉÉå. U.} 13
Cont…
urÉÉÍkÉUÉqÉÉvÉrÉÉãijÉÉãÅrÉÇ
MüTüÌmɨÉã iÉSÉ´ÉrÉã ।
iÉxqÉÉSÉÌSiÉ LuÉÉxrÉ qÉÔsÉcNãûSÉrÉ
oÉÑÌ®qÉÉlÉç ॥
A¤ÉÏhÉoÉsÉqÉÉÇxÉxrÉ uÉqÉlÉÇ
xÉÇmÉëMüsmÉiÉã ।
lÉÉlrÉÉå qÉÉlrÉÈ ¢üqÉÉå ½xrÉ
vÉÉliÉrÉã uÉqÉlÉÉSØiÉã ॥
qÉÔsÉcNãûSÉÌSuÉ iÉUÉåÈ
xMülkÉvÉÉZÉÉÌuÉmÉrÉïrÉã । 14
Cont…
AÉlÉÔmÉSãvÉã mÉëÉrÉãhÉ
xÉÇpÉuÉirÉåwÉ SåÌWûlÉÉqÉç ।
iÉxqÉÉeeÉÉXçaÉsÉeÉæUãlÉqÉÉæw
ÉkÉæÈ xÉqÉÑmÉ¢üqÉãiÉç ॥
AmÉëvÉÉqrÉÌiÉ cÉæiÉÎxqɳÉÌmÉ
SãvÉÉliÉUÇ uÉëeÉãiÉç ।

{ MüÉwrÉmÉ xÉÇÌWûiÉ }
15
Normal Condition
AurÉÉmɳÉã iuÉÍkɸÉlÉã
eÉÉaÉëiÉÈ xuÉmÉiÉÉåÅÌmÉ uÉÉ ।
mÉëãrÉïqÉÉhÉÈ xÉqÉÉlÉãlÉ
mÉëµÉÉxÉÉåcduÉÉxÉrÉÉåaÉiÉÈ ॥
kÉqrÉqÉÉlÉ ESÉlÉãlÉ xÉqrÉMç
mÉcÉÌiÉ mÉÉcÉMüÈ ।

{ MüÉwrÉmÉ
xÉÇÌWûiÉ } 16
Stomach
It has two important tubular glands:

3. Oxyntic or gastric : Hcl and Pepsinogen

5. Pyloric : mucus

Note : when stimulated, parietal cells of Oxyntic

glands secrete an acid solution which
contains about 160 millimoles of Hcl per
litre. The pH of this acid is 0.8

17
Phases of Gastric secretion
3 phases:

3. Cephalic phase :
v Before the food enters the stomach
v Results from sight, smell, thought or taste of
food
v The greater the appetite, the more intense
the stimulation
v Neurogenic signals originate in cerebral
cortex or hypothalamus

18
Cont…
2. Gastric phase:
v The food enters the stomach and exites
v Local nervous secretory reflexes
v Vagal reflexes
v Gastrin stimulation

19
Cont…
3. Intestinal phase:
v Food in upper portion of small intestine
particularly in duodenum, will continue to
cause the stomach to secrete small amount of
gastric juice, probably partly because of small
amount of Gastrin that are released by the
duodenal mucosa.

20
Therefore…..
Shodhana is the prime treatment in amlapitta

As it is yapya vyadhi, rasoushadhis are effective

especially parada preparation

Sutashekara rasa is one among them

21
Yogaratnakara
vÉÑ®Ç xÉÔiÉÇ qÉ×iÉÇ xuÉhÉïÇ OûÇMühÉÇ
uÉixÉlÉÉpÉMüqÉç ।
urÉÉåwÉqÉÑlqɨÉoÉÏeÉÇ cÉ aÉlkÉMüÇ
iÉÉqÉëpÉxqÉMüqÉç ॥
cÉiÉÑeÉÉïiÉÇ vÉXçZÉpÉxqÉ ÌoÉsuÉqÉeeÉÉ
MücÉÉåUMüÇ ।
xÉuÉïÇ xÉqÉÇ Í¤ÉmÉãiZÉsuÉã qɱïÇ
pÉ×XçaÉUxÉæÌSïlÉqÉç ॥
aÉÑgeÉÉqÉɧÉÉÇ uÉOûÏÇ M×üiuÉÉ
̲aÉÑgeÉã qÉkÉÑxÉÌmÉïwÉÏ ।
pɤÉrÉãSqsÉÌmɨÉblÉÉ 22
uÉÉÎliÉvÉÔsÉÉqÉrÉÉmÉWûÈ ॥
Cont…
All the ingredients are taken in a khalva

Proper Mardana is done with Brungaraja

swarasa for one day

Dose : 1 Gunja

Anupana : 2 Gunja Madhu or Sarpi

23
Rasayana samgaraha
UxÉÇ ÌuɵÉgcÉ MüwÉÉï®ïÇ
cÉiÉÑÈ MüwÉïgcÉ aÉæËUMüqÉç ।
qÉSïrÉã²ãSrÉÉqÉÇ iÉÑ
iÉÉqoÉÔsÉÏSsÉuÉÉËUhÉÉ ॥
UÌ£üMüÉ mÉëÍqÉiÉÇ rÉÉåerÉÇ
ÍxÉiÉrÉÉ qÉkÉÑlÉÉÅjÉuÉÉ ।
AqsÉÌmɨÉÇ pÉëqÉÇ
qÉÔ§ÉM×ücNíûgcÉ WûUÌiÉ
kÉëÑuÉqÉç ॥ 24
Cont…
All the ingredients in said quantity are taken a
khalva

Mardana with Tambula patra swarasa is done

for 2 Yama { untill the parada dissappears }

Dose : 1 Ratti

Anupana : sugar or madhu

25
Rasachandamshu
ApÉëMüÇ UxÉÍxÉlSÕUÇ
xÉÑuÉhÉïÇ vÉÑsuÉqÉѨÉqÉqÉç ।
sÉÉåWûÇ MüqoÉÑeÉpÉÔÌiÉgcÉ
ÌuÉwÉÇ MülÉMüoÉÏeÉMüqÉç ॥
cÉiÉÑeÉÉïiÉÇ OûXçMühÉgcÉ
vÉÑhPûÏÇ urÉÉåwÉgcÉ
MãüvÉUqÉç ।
xÉuÉïÇ xÉqÉÇ iÉÑ
MüxiÉÔrÉÉïxcÉiÉÑjÉÉïÇvÉÇ 26
Cont…
aÉÑgeÉÉqÉÉlÉãlÉ qÉkuÉ£üÉå
qÉkuÉÉSìïMüUxÉãlÉ uÉÉ ।
eÉrÉã²ÉiÉMüTüÉåSìãMüÇ iÉjÉÉ
ZÉhQûÉSìïrÉÉåaÉiÉÈ ॥
uÉÉiÉÌmɨÉÉqÉrÉÇ WûlrÉɨÉjÉÉ
UÉxlÉÉMüwÉÉrÉiÉÈ ।
uÉÉiÉÇ aÉÑQÕûcÉÏxɨuÉålÉ qÉkÉÑlÉÉ
xÉuÉïqÉãWûlÉÑiÉç ॥
aÉÉåSÒakÉZÉhQûrÉÉåaÉãlÉ
ÌmɨÉÉåSìãMüÇ eÉrÉåkÉëÑuÉqÉç । 27
Cont…
All ingredients are taken in equal parts

Kasturi is added { 1/4th of total ingredients }

Bhavana with Ardraka swarasa and Markava

rasa is given, one day with each liquid media

Dose : 1 Gunja

28
Cont…
Anupana :
2. Madhu/madhu + ardraka rasa --- vata-kapha
hara

4. Khanda + ardraka rasa --- vata-pitta hara

6. Rasna kwatha --- vata hara

8. Guduchi satwa + madhu --- madhumeha hara

10.Khanda + godugdha--- pitta hara

29
On screening the ingredients
Common rasoushadhis are:
Parada, Gandhaka, Swarna, Tamra, Loha.

Common kashtoushadhis are:

Dattura, Vatsanabha,

Along with these Deepana, Pachana and

Aromatic drugs{ Trikatu, chaturjataka }

30
Cont…
 Parada (Hg): Yogavahi, tridosha hara,

rasayana,balya, drug of choice for incurable

diseases { B.P. }
 Gandhaka (S ): Useful for rasa bandha, rasayana,

dipana, pachana, visha hara

 Swarna bhasma (Au) : Sheeta virya

 Tamra bhasma (Cu) : Given as emetic drug in

artificial poisoning , lekhana property

 Loha bhasma (Fe) : Pitta hara, raktavardhaka
31
Cont…
 Dattura bija (Dattura metal ) : Agni dipaka, Madakrit, Vanti
krit, Murcha janana, Harsha vardhana, pitta nashana
 Vatsanabha (Aconitum ferox Wall) : vyavayi, vikasi, visha hara,

sweda janana ie sroto shodhaka

 Tambula patra ( Piper betle Linn) : Apart from dipana,

pachana, ruchi kara, etc it has calcium, phosphorous, iodine,

etc which regulate Acid-base ratio in the body, its an potent
anti-viral plant
 Bhrungaraja (Eclipta alba Hask) : Ecliptine and Wedelo-lactone

which are Alkaline and it is anti-microbial

 Bilwa majja (Aegle marmelos Corr) : Aegelin, Aegelinin which
32
are alkaline. Also Yakrut uttejaka ,pitta saraka & anti-microbial
Pharmacopoeal standards
Description : a fine black powder, faint odour,
tasteless
Identification :
vcarbon disulphide extract yields the
reactions characteristic of free sulphur
vsolution obtained after destruction of
organic matter yields the reactions
characteristic of Mercury, Copper,
Calcium, Gold and Borate
 Loss on drying at 110o c = not more than 11%
w/w
33
Cont…
Acid insoluble ash = not more than 6 % w/w

Assay for : mercury = 3-6 % w/w

sulphur = 4-6 % w/w
copper = 1-3 % w/w
calcium = 2-3 % w/w
gold = 3-4 % w/w

34
Cont…
The most common complication of
vamana/virechana is abdominal cramps
Hence, shodhana dravya are always given
in combination with Aromatic drugs, which
reduce the chance of complications
Example A: Lavanga in Avipattikara churna
indicated in Amlapitta itself
Example B: Eranda taila with Shuntyadi
kashaya in Amavata chikitsa
{ Chakradatta } 35
conclusion
The sour taste is caused by acids i.e. by the

Hydrogen ion concentration and the intensity

of the taste sensation is approximately
proportional to the logarithm of hydrogen ion
concentration. The more acidic the food, the
stronger becomes the sour sensation.

36
Cont…
Hence an alkaline or a basic preparation is

required after Shodhana in Amlapitta condition.

Sutashekara rasa is a good example for such

an alkaline combination to maintain the

Hydrogen ion concentration.

37
38