Ayurvedic lipid based rasayans - A perspective on the preparation and pharmacological significance of lipids on the bioavailability of phytoconstituents

Standardization and preliminary characterization of an ayurvedic stress-relieving head massage oil of Nardostachys jatamansi DC

BACKGROUND

Jatamansi/Nardostachys jatamansi (NJ) is an important aromatic shrub widely used by Ayurvedic practitioners for centuries due to its usefulness in intellect-enhancing (Medhya), strengthening (Balya), and skin disorders. Several classical dosage forms like hot or cold infusion, decoction, distillate, powders, etc. have been mentioned for NJ. Clinical trials of Jatamansi Oil (JO) as a head massage conducted by clinicians and therapists have shown encouraging results in de-stressing/stress management of cancer patients through head anointing treatment.

OBJECTIVE

Such effective proprietary formulation needs assessment of its characteristics using modern analytical technologies to comprehend the Ayurvedic concept of dermal pharmacology.

MATERIALS AND METHODS

Triplicate batches of JO were prepared by evaporating its decoction in sesame oil (SO). Basic physicochemical analysis of the raw material, in-process samples, and finished products was carried out to develop a monograph. Further, raw SO and finished product JO were subjected to TLC, and extracted in hexane and dichloromethane separately for Gas Chromatography-Mass Spectrometry (GC-MS) analysis to profile several bioactive molecules from NJ in the final product, JO.

RESULTS

Standard Operating Procedure was developed and a basic monograph was prepared for JO. GC-MS analysis revealed several phytocompounds dissolved/dispersed in SO after processing, while 18 additional distinct peaks were observed in JO as compared to SO.

CONCLUSION

This preliminary analysis supports the Ayurvedic concept of lipid-based formulations. The plausible phytocompounds anticipated based on retention times can be further quantified and studied for their probable action as anointing treatment. A detailed experimental strategy for understanding the phytochemical changes during the entire process needs to be planned and performed.

Health benefits of ghee: Review of Ayurveda and modern science perspectives

The scientific view on dairy fats is undergoing a change. While at one time they were associated with negative health effects, recent scientific research has provided new insights into the functional benefits of dairy fats and their fatty acids. This changing scientific view on dairy fats is also resulting in a scientific interest in Ghee, the clarified butter obtained from milk. Ghee, besides being a traditional milk product of cultural importance in India and finding extensive use in its cuisines, is also one of the most important ingredients of the materia medica of Ayurveda, the traditional system of medicine that originated in India. While modern scientific literature has limited studies on functional benefits of ghee, Ayurveda literature extensively catalogues the therapeutic potential of ghee and details different types of ghee based on source of milk, manufacturing method, maturation and physical phase. This work reviewed the Ayurveda literature on health benefits of ghee and examined the complementarity and gaps between Ayurveda literature and modern scientific literature to identify research questions and hypotheses for further exploring the therapeutic potential of ghee. The Ayurveda literature review involved curation of references to ghee in eleven important Ayurvedic texts spanning over 3000 years. 4000 references to milk and milk products were curated from these texts, of which 2913 mentions were in the context of therapeutic benefits of milk products. Of these, ghee had 774 mentions, the highest amongst milk-based products. These mentions were grouped into 15 benefit clusters. A review of ghee in modern literature published between 1990 and 2023 was also conducted. A comparison of this with the Ayurveda literature showed that there were major differences in the focus areas of health between the two. While recent research primarily focused on ghee's connection with cardiovascular health, wound healing and skin health, Ayurveda prioritized cognitive benefits, gastrointestinal health, and nourishing. These later areas are of growing importance to human health as global population ages, and chronic and brain related diseases start dominating public health concerns. As scientists search for solutions to these, ghee, its usage and formulations in Ayurveda and the detailed associations between ghee's animal source, processing, maturation, phases and health benefits, may have scientific insights to offer that can guide future research.