A PHARMACEUTICAL ANALYTICAL STUDY OF MURCHITA GO-GHRITAM & CHAGALADYA GHRITAM

Abstract

Ghee known as Ghritam, sarpish & Ajya, was used in ancient India as early as 1500 B.C. Rigveda, the oldest collection of Hindu hymns, contains numerous references to ghee, showing its importance in the Indian diet. The health benefits from ghee can be fundamentally categorized as those that are obtained from consuming ghee as food and those are obtained by using ghee as a medicine. Clarified milk fat or butterfat is known as ghrita. It is prepared by heating butter or cream to just over 100°C to remove water content. Goghrita is the best choice for food and medicinal purposes. So, in Ayurvedic classics and tradition, if not specified, the word ghrita always applies to goghrta. Chagaladya ghrita is one such classical, potent, unexplored, herbal preparation having properties of Jwara-prashamana (Antipyretic action), Dhatu-vriddhikara (Nourishes the Body tissues), improves mainly Mamsa dhatu, where dhatu kshaya is noticed in Rajyakshama Rogi by consuming of this Aja-Mamsa can restore the Mamsa dhatu kshaya (Mamsena Mamsa vruddhihi), also Increases body weight (Brimhanakaraka), Ojoskara (Immune- booster) indicated in the management of Rajyakshama presenting with predominant of Shwasa and Kasa. It contains mainly Chagamamsa (goat’s meat), Ashwagandha, Vasapanchanga, Chagadugdha and Goghrita and other Prakshepaka dravyas. Ghrita is one among the best Ajasrika Rasayanas. and is supreme in Snehana Dravyas. By its Yogavahitva, as per its ingredients, the medicated Ghrita will be attaining properties of the ingredients without forfeiting its properties. Keywords: Murchita Go-ghrita, Chagaladya Ghrita, Snehapaka, TLC