Abstract
The present study was aimed to develop an adapted formulation of the MedhyaRasayan, i.e. YashtimadhuKalpa to make Yashtimadhu (Glycyrrhiza glabra) more palatable and well-preserved. The classical reference from CharakSamhita (ChikitsaSthana 1-3/30) elaborates the use of YashtimadhuChurna (coarse powder) along with milk as a MedhyaRasayana. The novel modified version, i.e. YashtimadhuKalpa (formulation), was prepared from YashtimadhuChurna. In HPTLC finger printing clear evident bands with medium intensity were observed at Rf values 0.19 (pink), 0.24 (light brown), and 0.49 (yellow) in YashtimadhuKalpa as well as YashtimadhuChurna. The content of glycyrrhizin was quantified from YashtimadhuChurna and YashtimadhuKalpa by HPLC and HPTLC by comparing the peak area of the standard. It was confirmed that the same active component was present in the YashtimadhuKalpa and YashtimadhuChurna. The content of glycyrrhizin was identified and quantified and showed the same comparable amounts in YashtimadhuKalpa and YashtimadhuChurna. In this study, we presented the classic Ayurvedic Medhya Rasayan in a novel formulation -YashtimadhuKalpa- in a simplified manner. The authenticity of the formulation was corroborated by HPTLC and HPLC. This study enforces the fact that the modification of classic Ayurvedic formulations is possible such that simplified and adapted formulations can be generated.
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