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Herbal Medicine & Formulations Flashcards

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  1. Which Ayurvedic formulation type is known as 'Arishta' and how is it prepared?

    Answer: A fermented liquid prepared by boiling herbs in water then fermenting with dhataki flowers

    Arishta is a fermented liquid preparation where herbs are decocted in water and the strained liquid is fermented using dhataki flowers or jaggery, producing a self-generated alcohol that acts as a preservative.

  2. Ashwagandha (Withania somnifera) is classified in Ayurveda primarily as which type of herb?

    Answer: Rasayana (rejuvenative)

    Ashwagandha is classified as a Rasayana herb in Ayurveda, renowned for its adaptogenic, rejuvenative, and tonifying properties that promote longevity and vitality.

  3. What distinguishes 'Asava' from 'Arishta' in Ayurvedic formulations?

    Answer: Asava is prepared with fresh herb juice without prior decoction, while Arishta uses a decoction

    Asava is prepared by fermenting fresh herb juice or cold infusion without boiling, whereas Arishta starts with a decoction (boiled extract) that is then fermented.

  4. Triphala churna consists of which three fruits?

    Answer: Amalaki, Bibhitaki, and Haritaki

    Triphala ('three fruits') is composed of Amalaki (Emblica officinalis), Bibhitaki (Terminalia bellerica), and Haritaki (Terminalia chebula) in equal proportions.

  5. In Ayurvedic herbology, 'Guggulu' (Commiphora mukul) resin is primarily used for which condition?

    Answer: Hyperlipidemia and joint disorders

    Guggulu is primarily used in Ayurveda for managing hyperlipidemia, obesity, and joint disorders like arthritis due to its lipid-lowering and anti-inflammatory properties.

  6. Which preparation method is used to create 'Taila' (medicated oil) in Ayurveda?

    Answer: Heating a base oil with herb paste and decoction at a specific temperature until water evaporates

    Taila preparation involves cooking a base oil (usually sesame) with kalka (herb paste) and kvatha (herbal decoction) at 100°C until all water evaporates and the preparation passes the murchhana test.

  7. Pippali (Piper longum) is known for which unique pharmacological property in Ayurveda called 'Yogavahi'?

    Answer: Enhancing the bioavailability and efficacy of other herbs when combined with them

    Pippali exemplifies the Yogavahi property, meaning it enhances the penetration and potency of other herbs in a formulation, similar to the modern concept of bioavailability enhancement.