Manoj Kumar Dash et al / Int. J. Res. Ayurveda Pharm. 7(Suppl 3), Jul - Aug 2016
Review Article
www.ijrap.net
PROBABLE MODE OF ACTION OF HINGVASTAKA CHURNA: A CRITICAL REVIEW
Manoj Kumar Dash 1*, Namrata Joshi 2, Laxmikant Dwivedi 3, Khemchand Sharma 4
1
Lecturer, P.G Department of Rasashastra & Bhaishajya Kalpana, Government Ayurveda College Raipur,
Chhattisgarh, India
2
Associate Professor, Department of Rasa Shastra, Faculty of Ayurveda, Institute of Medical Sciences,
Banaras Hindu University, Varanasi, Uttar Pradesh, India
3
Professor, Department of Rasashastra & Bhaishajya Kalpana, G.J.Patel institute of Ayurvedic Studies & Research,
New V.V. Vidya Nagar Anand, Gujarat, India
4
Professor, Department of Rasashastra, Gurukul Government Ayurveda College, Gurukul Kangri, Haridwar,
Uttarakhand, India
Received on: 06/04/16 Revised on: 12/05/16 Accepted on: 23/05/16
*Corresponding author
E-mail: drmanojkumardash@gmail.com
DOI: 10.7897/2277-4343.074146
ABSTRACT
Mode of action of a poly herbal Ayurvedic formulation is a critical and essential issue to be considered in assuring the therapeutic efficacy and safety.
Churna (Powder) preparations are widely and largely prepared in pharmacy as well as used by practitioners of Ayurveda for different ailments.
Hingwashtaka Churna is one of the commonly used preparation containing very safe and easily available herbo-mineral drugs. Although, Hingvastak
Churna is not mentioned in major classics like Charak Samhita, Sushruta Samhita etc. but after 3rd. century onwards, it is mentioned in various
authentic texts like Astanga hridaya samhita, Vanga sen Samhita, Sharangdhar samhita and Yoga ratnakar etc. under the treatment of Gulma roga,
Ajeerna, Agnimandya etc. In clinical practice, it is a drug of choice for Digestive impairment. However, as per classical texts and Ayurvedic
Formulary of India, it is indicated for Agnimandya (Digestive impairment), Shula (Colicky Pain), Gulma (Abdominal lump) and Vata roga (Disease
due to Vata dosha). The present study is aimed to critically review the formulation ingredients and probable mode of action of Hingvastak churna in
different clinical conditions.
Key words: Hingvashtaka churna, Yavani, Ajmoda, Hingu Agnimandya, Shula, Gulma, Vataroga
INTRODUCTION
The digestive procedure relies on upon legitimate transformation
of the ingested food into definite items like glucose, fatty acids –
bile complex or fatty acids and glycerine and amino acids .For
this, right arrangements of nourishment, appropriate emission of
the digestive juices and enzymes and in addition motility of the
intestinal tract are essential. Any unsettling influence in the
digestive capacity prompts stasis and inadequate assimilation,
which may prompt putrefaction or fermentation by the activity
of the intestinal organisms. The collection of gas in the intestinal
tract to some degree is a physiological procedure. However
when there is an aggravation or inadequacy in the nature of one
or a gathering of compounds or When there is a feast
excessively high in fat and/or sugar and/or protein and when
there is unsettling influence or poor function of the liver, then
there is an inclination to gas formation in the intestinal tract.
Gaseous distension of the stomach area creates a sentiment
obscure uneasiness, flatulence, a sentiment of feeling fullness,
acid reflux, sickness, eructation and indigestion. Ayurveda too
advocates role of digestive enzymes in the genesis of almost all
disorders. Low fire (Mandagni) is the root cause of all diseases.
Hingwashtaka churna has been propitiously reported to be
subsidiary in expelling trapped wind, palliating flatulence and
eructation’s, checking abdominal distension and relinquishing
gas in the epigastric region. Ayurvedic herbal dosage forms are
formulated through the transference of active ingredients by
different manufacturing processes1. It is a herbomineral
preparation containing Sunthi, Pippali, Marica, Ajmoda or
Yavani, Svetajiraka, Krishna jiraka, Suddha Hingu and
Saindhava lavana. It is indicated in Agnimandya (Digestive
impairment), Shula (Colicky Pain), Gulma (Abdominal lump)
and Vataroga (Disease due to Vata dosha) 2. In the present
critical analysis an attempt has been made to correlate the
probable mode of action of the formulation in the above
mentioned clinical conditions.
Drug Review
Ingredient
Shunthi 3
Zingiber officinale
(Ginger)
Part used
Rhizome
Ayurvedic properties
Percentage
Rasa - Katu
12.5
Veerya- Ushna
Vipaka- Katu
Guna- Laghu,Ushna , Teekshna
Karma- Deepana, Pachana, Anulomana, Amavataghna, Shoolahar, Amadoshahara
Agnimandyahara, Vibhandhahar, Hridya.
Dosha Karma- VatakaKaphahara
1
Manoj Kumar Dash et al / Int. J. Res. Ayurveda Pharm. 7(Suppl 3), Jul - Aug 2016
Maricha 4
Piper nigrum
(Black Pepper)
Fruit
Pippali 5
Piper longum
(Long Pepper)
Fruit
Ajamoda 6
Apium leptophylum
(Celery fruit)
Fruit
or
Yavani7
(Tachyspermum ammi)
Saindhav Lavana8
( Rock Salt)
-
Shveta Jeeraka 9
Cuminum cyminum
(Cumin Seed)
Fruit
Krishna Jeeraka10
Carum carvi
(Caraway Seed)
Fruit
Shuddha Hingu 11
Ferula assafoetida
(Asafoetida)
Resin
stem
Rasa- Katu, Tikta
Veerya- Ushna
Vipaka-Katu
Guna-Laghu, Ruksha, Tikshna
Karma-Deepanya, Ruchaya, Shoolahara, Amadoshahara , Krimihara
Dosha Karma- Kaphahara, Pittakara, Pittapramathi, Kaphavatajita
Rasa- Katu, Tikta, Madhura
Veerya- Anushana
Vipaka- Madhura
Guna-Snighdha, Laghu,
Karma-Deepana, Shoolaprashamana, Amadoshahara Gulma, Udara roga, Krimihara
Dosha Karma - Vatakaphahara, Tridoshaghna
Rasa- Katu,Tikta
Veerya-Ushna
Vipaka-Katu
Guna - Laghu, Ruksha
Karma–Deepana, Krimighna, Shulaghna, Gulma nashak
Dosha Karma - - Kaphavatahara
12.5
12.5
12.5
Rasa-Katu ,Tikta
Veerya-Ushna
Vipaka-Katu
Guna-Ruksha,Laghu,Tikshna
Karma-Deepana, Pachana, Ruchya, Anulomana, Sulahara, Krimighna
Dosha Karma - Kaphavatahara
Rasa- Lavana
12.5
Veerya - Sheeta
Vipaka- Madhura
Guna - Laghu, Sukshma, Snighdha
Karma-Srtotogamitwa, Chedana, Bhedana
Dosha Karma -Tridoshaghna
Rasa-Madhura
12.5
Veerya- Sheeta
Vipaka-Madhura
Guna- Guru , Snighdha
Karma-Deepana, Ama nashana, Krimighna, Agnimandyahara,
Dosha Karma - Tridoshaghna
Rasa- Katu
12.5
Veerya-Ushna
Vipaka-Katu
Guna-Laghu,
Karma-Deepana, Pachana, Ruchya, Agnimandyahara, Grahani, Shothahara
Dosha Karma - Kaphavatahara
of Rasa-Katu,
12.5
Veerya-UshnaVipaka-Katu
Guna-Teekshna
Karma-Pachana,Deepana,Ruchya, Anulomana, Krimihara, Shula, Agnimandyahara,
Gulma
Dosha Karma- Vatakaphaprashmana
DISCUSSION
Quantity of Hingu on Hingvashtaka Churna
In Hingvashtaka churna, different opinion is seen regarding the
quantity of Hingu.Authors and commentators of all classical
texts like Gada nigraha12, Bhavprakash13,Yoga ratnakar14
Bhaishajya Ratnavali15, Yoga Tarangini16, Brihat Yoga.
Tarangini17 have taken equal quantity of Hingu i.e. 1 part..
Similarly in AFI18, Rasa Tantra Saar evam Siddha Prayoga
Samghraha19, Rasa Darpan20, equal quantity of Hingu is
prescribed. However, some Scholars of present generation, 21, 22,
23
are of opinion to take 1/8th part of Hingu in place of 1 part.
Also some scholars misinterpreted to take 1/8th part of Hingu by
total weight of other seven Drugs., if First drug is taken 100 g,
then hingu 87.5g. As if 1 part of Hingu is taken then it will
cause Ugragandha to the Churna and its oral administration may
cause Utkleda (Nausea) to the patient. But after frying
[compound/ Bandhani Hinga which is in practice] Hingu does
not produce any nauseating (Utkleda) sensation. That is why, in
context of Churna Kalpana, Sharangdhar Samhita has clearly
mentioned to take fried (Bharjita) Hingu as it is non nauseating
(noutkledkrit).So the exact quantity depends upon the type &
purity. Its sharp, hot and unctuous property helps to clear high
Vata in the digestive tract, treating bloating, flatulence, colic and
undigested food in the stool; it moves Samana Vayu and draws
Apana Vayu down.
Critical analysis on ingredients of Hingvashtaka Churna
Regarding ingredients, almost all authors have taken same
ingredients and the controversy is only seen in taking either
Ajomda or Yavani i.e. Ajowan in Hingvashtaka churna. On
surveying the literature, it is found that Hingvashtaka churna is
been prescribed in Ajeerna roga adhikara (Vangsen Samhita,
Yogaratnakar,
Yogatarangini,
Brihat
Bhavprakash,
Yogatarangini), Agnimandya roga adhikara (Chakradatta,
Bhaishjya Ratnavali,), Shula roga adhikara (Gada nigraha),
Gulma roga adhikara (Astanga Hridaya), Grahani roga (Vangsen
Samhita). (Vangasena had given two formulation
of
Hingvashtaka churna in Ajeerna & Grahani roga Chikistha.).
Commentators of those texts where it is described in Ajeerna
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Manoj Kumar Dash et al / Int. J. Res. Ayurveda Pharm. 7(Suppl 3), Jul - Aug 2016
Roga Adhikara mentioned to take Yavani as an ingredient.
While Commentators of texts where it is described in
Agnimandya prakaran are of opinion to take Ajamoda rather
than Yavani. In Astanga Hridaya, for Hingwadi churna indicated
for Gulma roga24, the commentator has taken Ajowain for
Dipyaka. Similarly in Charak samhita for Chitrakadi gutika
(Grahani dosa chikitsa) commentator has replaced Ajowain for
ajamoda25 .If we consider the therapeutic potential of these two
herbs, author of Arka prakash mentioned Yavani ark as Pachana,
Deepana, and Rochana while Ajamoda ark is used for
Vatakaphajanya roga. As per Ayurveda sara samgraha Yavani
ark is for Mandagni, Shula, Ajeerna, Gulma, Amadosha, Aruchi
& Vatakapha dosha nashna26.According to Ratnaprabha
commentary of Chakradatta27 & Vaidkiya Paribhasa Pradeep28,
Yavani should be used for internal administration while
Ajamoda is used for external application. Standards for Yavani
as per FSSAI are, moisture not more than 11 % by weight,
extraneous matter not more than 2 % by weight ,damaged /insect
damaged not more than 2 %,Volatile oil on dry basis not less
than 1.5 % v/w. Ajamoda as per FSSAI conform the following
standards; extraneous matter not more than 2 %), moisture not
more than 10 %. As per Ayurvedic Pharmacopeia of India
Yavani conforms the following standards extraneous matter Not
more than 5 % by weight , Moisture not more than 9 %, Volatile
oil not less than 2.5 %) whereas Ajamoda confirms the
following standards extraneous matter not more than 5 %,
Moisture not more than 14 %, Volatile oil not less than 2 % v/w)
as shown in Table 2.
Table 2
Yavani (API)
Yavani (FSSAI) 29
Ajamoda (API)
Ajamoda30 (FSSAI)
Moisture content
(in %)
NMT 9
NMT 11
NMT 14
NMT 10
Volatile oil
(in %)
NLT 2.5
NLT 1.5
NLT 2
-
Apart from the quantity of Hingu as described earlier, variety of
Hing to be taken for preparing Hingvastak churna is also very
confusing. For Hing or Hingu, Ferula foetida regal and Ferula
narthex boiss are recommended but to curtail the cost, it is
generally substituted and adulterated with Kikar or Babul Gond,
Hashab (Gum Accaia or Acacia senegal), and Shittim Gond
(Acacia seyal )31. Even sometimes sodium silicate was used as a
substitute for Hingu. All the above substitutes are not
recommended by API. As. per API Hingu consists of oleo-gumresin obtained from rhizomes and roots of Ferula foetida Regel.,
Ferula narthex Bioss, and other species of Ferula (Fam.
Umbelliferae).In food safety standards authority of India
(FSSAI) three types of Hing has been described as Hing, Hingra
and Bandhani Hing. Hing shall conform the following standards;
Total ash not exceed 15 percent, acid insoluble ash shall not
Extraneous matter
(in %)
NMT NMT 2
NMT 5
NMT 2
Damaged /insect
damaged matter (in %)
NMT 5
NMT 2
-
exceed 2.5 %, Alcoholic extract shall not be less than 12%,
Starch shall not exceed 1 % by weight), Hingra shall conform to
the following standards; Total ash Not exceed 20 %, acid
insoluble ash not exceed 8 % by weight, alcoholic extract not
less than 50 %,starch not exceed 1 % by weight, Bandhani
Hing, total ash more than 10 %, acid insoluble ash not more than
1.5 %, Alcoholic extract less than 5 % as shown in table no 3.
Most of the pharmaceutical companies are using compound
Hing or Bandhani Hing. As per API, Hing shall conform to the
following standards (Foreign matter not more than 2 %, Total
ash not more than 15%,acid insoluble ash not more than
3%,alcohol soluble extractive not less than 50 %, water soluble
extractive not less than 50 %. Standards described in API &
FSSAI differ.
Table 3
32
Hing (FSSAI)
Hingra32 (FSSAI)
Bandhani Hing32 (FSSAI)
Hing (API)
Total ash
(in %)
NMT 15
NMT 20
NMT 10
NMT 15
Acid insoluble ash
(in %)
NMT 25
NMT08
NMT1.5
NMT 3
In case of Krishna jeeraka also some controversy is seen. The
latin name mentioned in API for Krishna jeeraka is Carum
carvi. But Fruits of Carum bulbocastamum Koch, known as
Kala zeera or Shimai shiragam is commonly used as substitute
but API does not recommended it. The fruits of Carum
bulbocastamum Koch are larger in size (upto 7 mm long and
2mm. wide) darker in colour seminterete in shape. Coloured
fruits of Cuminium cyminum are sometimes found as adulterant
in commercial samples of Krishna jeeraka. P.V.Sharmaji
considered Carum Carvi as Karavi and Carum bulbocastanum
as Krishna jeeraka. Bapalalji also accepted Carum carvi as
Karagi? (Krishna jeeraka). Dr.Nislhteshwar. K. mentioned
Carum carvi as Krishna jeeraka in his text. Thakur Balwant
Singh quoted Cuminum cyminum and Carum carvi as Shweta
and Krishna variety of Jeeraka, Prithvika as Carum
bulbocastanum.
Regarding Sveta jeeraka and Krishna jeeraka it is always
indicated that it should be slightly roasted until the spice
releases an aroma and turns a shade or two darker. As per unani
pharmacopeia of India for the purification of Siyah jeera it
Alcoholic extract
(in %)
NLT 12
NLT 50
NLT 50
NLT 50
Starch
(in %)
NMT 1
NMT 1
NMT 1
-
Water soluble
extractive (in%)
NLT50
should be Dip in sirka (the level of sirka should be 2 inch above
the level of Zeera Siyah) for three days. After three days it
should be taken out and dried properly prior to its internal use.
So proper validated scientific studies are needed for the
selection of either Yavani or Ajamoda, particular variety of
Hing and Krishna jeeraka for getting desired results.
Probable Mode of Action in Agnimandya (Digestive
impairment)
It is a traditional Indian blend of Trikatu (Shunthi, Pippali, and
Maricha), Ajmoda /Yavani, Saindhav Lavana, Jeeraka, Krishna
Jeeraka and Hingu. Sunthi due to its Katu Rasa and Ushna
Veerya property increases the Agni (Digestive fire) thereby
relieves Mandagni (Low fire). Sunthi is known to stimulate
digestion beneficially.33 Sunthi is described as Ruchyam that
means which brings taste to the mouth. Due to strong Katu
property ginger purifies the Tongue and throat thus, relieves
Arochaka (anorexia). It helps in alleviating Vata kapha and
Pitta.
3
Manoj Kumar Dash et al / Int. J. Res. Ayurveda Pharm. 7(Suppl 3), Jul - Aug 2016
Sunthi Churna due to its Katu Rasa and Agnidiptikara Karma
does the Agnidipana and due to Katu Rasa and Tikshna Guna
does the Pachana of Amadosha. Due to Katu Rasa and Laghu,
Tikshna Guna it causes Srotoshodhana. This renders the
indigested and Pakva-Apakva food into the assimiable form and
due to Katu Rasa and Ushna Virya, the Agni become normal
leading to the Vyadhi Shamana i.e. subsidence of disease.
Due to these properties it is helpful in anorexia, indigestion
nausea, flatulence, pain in abdomen. 34 Pharmacologically
Ginger is useful as a carminative and stimulant. Powdered
ginger is even more effective antiemetic than dimenhydrinate
(Dramamine), it may ameliorate the effect of motion sickness in
the gastrointestinal tract itself, in contrast to antihistamines
which act centrally. In a randomized double blind standard
ginger root powder extract was compared with dimenhydrinate
as anti nauseant ant anti emetic. The response of ginger extract
was found to be better than standard drug. 35 Both the fresh and
dried rhizomes of Ginger suppress gastric secretion and reduce
vomiting. That means it is effective in clinical condition known
as Vidagdhajeerna in Ayurveda. Gingerols along with shogaol
present in ginger produces enhancement of gastrointestinal
activity with effects on bile secretion. Gingerol present in ginger
has cholesterol – biosynthesis inhibitory activity in animal
preparations and is assumed to be a HMG-CoA reductase
inhibitor. Shogaol & gingerols inhibit the emetic action induced
by the oral administration of copper sulphate pentahydrate to
leopard & ranid frog. Galactone and diterpenoids isolated from
ginger also showed anti 5HT effect. Acts as digestive aids;
possesses anti-ulcer, cholagogic (Increases the biliary
secretions) and anti-emetic properties. 36 Gingerol and shogaol,
active components of Ginger, suppress gastric contractions but
increases gastro intestinal motility and spontaneous peristalsis
activity in experimental animals.37, 38
Maricha by its Ushna and Katu Vipaka increases Agni; by
Tikhna Ushna Guna expels the vitiated Doshas which are in
sanchaya avastha (accumulated stage). Pramathi Guna of
Maricha helps in Srotoshodhana39 It is useful for Agnimandya,
Ajeerna, Shula and Adhyamana.
Pippali increases Agni by its Deepana action. It acts on the
biliary system by secreting digestive enzymes, thus helps in
digestive process. It normalizes the Vishamagni (improper
digestion) which in turn increases Dhatu Bala (immune
system). It also acts as a good Srotoshodhaka. According to
Sushruta, one year old Pippali should be used for achieving its
Srotoshodhaka action40. By its Srotoshodhaka & Rasayana
property nourishment of Rasadi Dhatu takes place. This is the
reason for consideration of Pippali as best remedy for Pleeha
Roga.41 Piperine present in Pippali shows hepatoprotective
activity against tert–butyl hydro peroxide and carbon
tetrachloride induced hepatoxicity. Pippali showed significant
anti-ulcer activity. It caused a significant increase in mucin
secretion and mucosal glycoprotein and significant reduction in
cell shedding, indicating anti-ulcer effect. 42 It acts as a catalyst;
enhance the action of other herbs. in particular functions as
bioavailability enhancer by improving gastro intestinal
absorption and inducing thermogenesis. Thermogenesis is the
heat energy associated with the digestion of the food involving
autonomous nervous system that controls the digestive and
absorptive process of gastro intestinal tract. Pippali also shows
antigiardial and immune stimulatory effects on giardiasis. Both
alcoholic extract and piplartine extracted from the stems showed
significant inhibition of ciliary movements of oesophagus of
frog, which prevent heartburn and the nausea in hyperacidity.
The hepatoprotective effect has been shown in carbon
tetrachloride –induced liver damage in rats. Due to this action of
this herb keeps hepato-biliary system in healthy way.
If Ajmoda, is added in Hingvasthak churna then acts as a
Vatanulomana, 43 44 helps in relieving the excessive gases
generated during the digestion process. So it also helps in the
fullness of stomach. It induces hyperactivity of the central
nervous system in mice. It also exhibits activity against
Entamoeba histolytica. Pharmacological studies of the oil shows
its parasympathomimetic effect. It produces contraction of the
isolated ileum, tracheal chain and bronchial musculature in
guinea pigs. 45Regarding Ajamoda caution should be observed in
kidney inflammation as the volatile oils may cause irritation46
Yavani, on the other hand due to its Katu Rasa and Ushna
Veerya increases the Agni. By this it helps in increasing the
appetite. In Agnimandya due to the effect of Tikhsna Ushna
Guna liquefaction of Kapha takes place. It forces the Samana
vayu in downward movement. People with zinc deficiency will
generally suffer from digestive disturbances, especially
difficulty digesting protein. As zinc is high in Yavani (84.95
μg/g) it produces strong enough stomach acids47.Ajowain has
Ameliorative effect which leads to an increase in hepatic lipid
peroxidation48.
Saindhav Lavana is rock salt, which acts as a catalyst during the
digestive process. As it is a hygroscopic in nature it creates the
lubrication, which actually helps for digestion. Salts are known
as Lavana in Sanskrit. In general all the salts have property to
provide taste to the medicine and the food. They acts as a
catalyst, enhance the action of other herbs in the formula by
helping them in deep penetration in the body after
administration of drug. Lavana helps soften food and make it
easily digestible, aids secretion of saliva and gastric juices. It
also softens the mucus membrane. It acts as carminative,
digestive and stomachic properties.
Shuddha Hingu is one of the well-known herb for the digestion
and relieves the gases produced during the digestive process.
Hingu by its Katu Rasa and Katu Vipaka; Tikshna Guna, Ushna
Veerya increases Pitta dosha. Increased Pitta dosha favours
Anulomana of Vata dosha. Due to its Ushna Guna it subsides
pain. This is the reason, why Hingu is preferred, when Anaha
and Shula are the chief complaints. Hingu significantly reduces
the gastric volume, total acidity, free acidity, and increase the
pH of gastric juice.49
Trikatu in total is known to influence the bioavailability of drug.
Piperine, in particular functions as bioavailability enhancer by
improving gastro intestinal absorption and inducing
thermogenesis. Thermogenesis is the heat energy associated
with the digestion of the food involving autonomous nervous
system that controls the digestive and absorptive process of
gastro intestinal tract. 50Like Trikatu, Zingiber51 Cuminum
cyminum 52 Carum carvi53 also possess antioxidant properties.
Moreover, constituent ingredients of Hingvashtak Churna act as
digestive stimulant by various enzymatic secretions. Oral
administration of Piperine, Cumin, Asafoetida, Ajamoda, as a
single dose significantly stimulates the liver to produce and
secrete bile rich in bile acids, which play a very important role
in fat digestion and absorption. Proteins, starch and
triglycerides, the major macromolecules in food are hydrolyzed
by the major pancreatic enzymes - proteases (trypsin and
chymotrypsin), amylase and lipase respectively. The dietary
intake of spice principles Piperine, Ginger, Asafoetida, and
Ajowan significantly increase lipase activity. Pancreatic amylase
4
Manoj Kumar Dash et al / Int. J. Res. Ayurveda Pharm. 7(Suppl 3), Jul - Aug 2016
activity is elevated by dietary ginger and piperine Dietary
Asafoetida, and Cumin also significantly enhanced the activity
of pancreatic amylase.54
Agni and thereby reduces blockage in the microcirculatory
channels. Hingu, Pippali, Sunthi and Yavani are prescribed
Pathya dravya for Gulma Roga70.
Probable Mode of Action in Shula (Colicky Pain)
Maricha by its Ushna and Katu Vipaka increases Agni; by
Tikhna Ushna Guna expels the vitiated Doshas which are in
sanchaya avastha (accumulated stage). Pramathi Guna of
Maricha helps in srotoshodhana. It is useful for Agnimandya,
Ajeerna, Shula and Adhaman.
Ginger (Sunthi) inhibits
both
acetylcholine-evoked
and
electrically-induced smooth muscle contractions. The
spasmolytic property is attributed to the active chemical
constituent in Ginger, gingerol, which also inhibits the
biosynthesis of prostaglandins (lipid compounds that have a role
in pain perception). Ginger is also an anti-inflammatory that
helps in the management of pain and discomfort associated with
inflammatory changes in the gastrointestinal tract. Zingiber
officinale is proven to be efficacious in inhibiting the gastric and
intestinal motility and withal has been found to inhibit the
colonic motility in vitro.55. Zingiber officinale is proven
efficacious in inhibiting the intestinal, gastric, and colonic
motility and the spasmolytic activity of Zingiber officinale
might be attributed to gingerol that was found to inhibit PG
biosynthesis and serotonergic activity.56Zingiber officinale has
inhibitory effects on COX-1 and -2 enzymes 33 57 and the
mechanism of action is hypothesized to be due to the attenuation
of COX-1 and -2 (regulated by the eukaryotic transcription
factor NF-kappaB) and
thromboxane-synthase enzymatic
activity.58 Celery (Ajamoda) also has spasmolytic property,
which is especially beneficial in relieving gastrointestinal tract
spasms. Celery has potent COX-1 and -2 inhibitory antiinflammatory activity59 and has a potent anti-nociceptive and
analgesic effect. 60 In traditional system of medicine, Shweta
Jeeraka as well as Krishna Jeeraka seeds are prominently
considered astringent and used in the treatment of mild digestive
disorders, diarrhoea, dyspepsia, flatulence, morning sickness,
colic, dyspeptic headache and bloating, and are said to promote
the assimilation of other herbs and to improve liver function,
61
and are said to promote the assimilation of other herbs and to
improve liver function 62 Cumin also has carminative, stimulant,
and analgesic effects. It exhibits neurotropic anti-spasmodic
activity. Carum carvi seed extract is anti ulcerogenic63 and Anti
spasmodic64 in experimental model. The antispasmodic effect of
an alcoholic extract of caraway has shown inhibitory effects on
smooth muscle contractions induced by the spasmogens,
acetylcholine and histamine65. Extracts from caraway produced
dose-dependent antiulcerogenic effect against indomethacininduced gastric ulcers66Anti ulcererogenic activity of Cuminum
cyminum has also been reported. 67 Colloidal solution of
asafoetida showed ulcer protecting effects against acute gastric
ulceration induced by cold restraint stress, aspirin and pylorus
ligation in rats. 68 Piper longum, Zingiber officinalis and Ferula
species augment mucin secretion and decrease cell shedding in
the stomach of rats.
Probable Mode of Action in Gulma (Abdominal lump)
As per Ayurveda, Gulma is abdominal lump caused due to
aggravation & encapsulation of Vata Dosa (Kupita anila
moodhatwat) which spreads widely like shrubs/lump (Gulmawat
Vishalaatawaat). It is usually known as gaseous tumor of
abdomen. When there is obstruction in the Rasavaha srotas, it
results in Agnimandya, progressive to Gulma. Katu rasa and
Ushna veerya of Shunthi removes Srota Bibandha69. Sunthi
purifies numerous canals in the body. Shunthi agitate the Ahara
Rasa by which the concentric form of body tissues will be
increased. Pippali due to its Katu Rasa and Ushna Veerya
increases Agni by which Ama Pachana occurs. Due to the above
factor Amaja Gulma subsides. In apara patanartha gulma Pippali
detoxify the Garbha Kostha so Gulma subsides. Ajomoda
/Ajowan is helpful in Anulomana of Vayu. Pippali increases
According to Ayurveda, Gulma encompasses a clinical
condition from simple abdominal distension to malignant
growth and phytochemical present in constituent ingredient of
Hingvashtaka churna like Zingiber Officinale, P.longum,
P.nigrum, Carum Carvi, and Cuminum cyminum, Asafoetida are
researched for their role in the treatment of tumor or cancerous
condition. Ginger may act as an anti-cancer and antiinflammatory agent by inactivating NFκB through the
suppression of the pro-inflammatory TNF-α71. Anti abdominal
gaseous tumor mechanisms of action of piper compounds is by
piplartine & piperene. Piplartine compound kills cancer cells by
targeting the stress response to reactive oxygen species (ROS).
Piplartine induces apoptosis selectively in cells that have a
cancer genotype by targeting a non-oncogene co-dependency
acquired through expression of the cancer genotype in response
to transformation-induced oxidative stress.72Piperine is a major
component of black (P. nigrum) and long (P. longum) pepper.
The content of piperine in black pepper varies between 5% and
9%.Piperine can inhibit human fibrosarcoma (HT-1080) cell
expression of matrix metalloproteinase (MMP)-9, thereby
interfering with tumor cell migration and invasion. Piperineinduced cytotoxicity against human rectal tumor (HRT)-18 cells
may be mediated at least in part by ROS. The essential oil
present in Carum Carvi is useful as a potential drug used as a
cancer preventing agent. It is also known to boost the immune
system and possesses antitumor73 Asafoetida contain essential
oil (10-17%) having antioxidant, cancer chemo preventive
agent74 Cuminum cyminum in colon cancer has also been
researched. 75However, no such researches are undergone to
establish that Hingvashtak Churna may have any role in
treatment of this deadly disorder even in palliative way.
Probable Mode of Action in Vataroga (Disease due to Vata
Dosha)
As per Ayurvedic Formulary of India, Vata roga means, disease
due to Vata dosha. Here vata dosa signifies Kostha gata or
Amasaya gata vata.As per Chikistha tatwa pradeep Hingvastak
churna is indicated in Amasaya gata vata. Aggravation of Vata
located in Kostha (Abdominal & thoracic viscera) leads to
Gulma, (tumor), Retention of urine and feces (constipation) 76.
For Kosthgata Vata, Kshara, agnideepana, amlarasa sevana
treatment has been indicated77.The basic pathology in
the Kosthagata Vata is the formation of Ama in the body due to
Agnimandya78, Balabhramsha is described as one of the clinical
consequences of Ama. Bala is very well accepted as an immune
component by Ayurvedic scholars. Pippali has Dipana, Pachana
and Rasayana actions and is helpful in alleviating Ama from the
body which is the basic pathological factor in Kosthagata vata.
CONCLUSION
The rising use of Herbal drug by human is forcing the driving
force to evaluate the health claims of these agents and to
develop standards of quality, purity, safety and efficacy of the
drug79.Indigestion is a commonly encountered syndrome in
medical practice. Being a multifactorial syndrome complex,
many complex mode of action have been studied. Gaseous
5
Manoj Kumar Dash et al / Int. J. Res. Ayurveda Pharm. 7(Suppl 3), Jul - Aug 2016
distension of the abdomen, a feeling of fullness will be relieved
by the ingestion of Hingvastak Churna. This critical analysis
was to evaluate the mode of action in mentioned clinical
conditions for Hingvastak churna. This study observed the
ingredients present in Hingvastak churna provides a significant
symptomatic relief from Agnimandya (indigestion) Shula
(abdominal pain), Gulma (abdominal bloating). Clinically,
Hingvastak Churna is not a drug of choice, for Vata roga
(Kostha gata vata/Amasaya gata vata), but as it helps in
Vatanulomana, it may be effective medication as an adjuvant
with some other potent medicament in the management of the
disease.
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10.7897/2277-4343.05382
Cite this article as:
Manoj Kumar Dash, Namrata Joshi, Laxmikant Dwivedi,
Khemchand Sharma. Probable mode of action of Hingvastaka
churna: A critical review. Int. J. Res. Ayurveda Pharm. Jul Aug 2016;7(Suppl 3):1-8 http://dx.doi.org/10.7897/22774343.074146
Source of support: Nil, Conflict of interest: None Declared
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