EVALUVATION OF SARJIKA KASHARA AS A NIDANA IN CARDIOVASULAR DISEASES – AN EXPERIMENTAL STUDY

Abstract

In India the burden of non-communicable diseases has been emerging rapidly due to globalization, urbanization, early ageing of society and an increased event of chronic diseases. Among all the non-communicable diseases cardiovascular diseases (CVDs) has gained our attention, as they have now become the leading cause of mortali-ty in India. Acharya Charaka explains about Dinacharya, Rtucharya, Sadvrutta in maintenance of healthy life-style. In vimanasthana he prohibits excessive and chronic intake of Pippali, Ksharaand Lavana. If they were used in excessively and for the long term it may lead to many health conditions. SarjikaKsharai.e., Sodium Bi-carbonate is routinely used in hotels, bakeries, and fast-foodcentres as a leavening agent and for giving soft and crisp texture to food. Among all the ksharas, SarjikaKshara [Sodium bicarbonate]is commonly used for prepara-tion of food in restaurants, in preparation of bakery items, fast food, cold drinks and also in some Ayurvedic classical and proprietary medicines. This study aims to evaluate the effect of consumption of SarjikaKshara for long duration on Hrudroga by an animal study. In this study 6 Wister albino rats used as standard and 3 groupings viz-sub acute, sub chronic and chronic group with 6 rats in each were taken as experiment group after dose fixation and assessment of lab parameters. In this animal experiment it is noted that significant changes in CKMB and LDH signifies that there will be Acute and Chronic damage to the Cardiac Muscles. With this study it can be concluded that use of SarjikaKshara for long term will increase the chances for cardiovascular diseases.