A CONCEPTUAL REVIEW ON TAILA MURCHANA

Swamy Akshata; Shankar Gowda; M.S Doddamani

Swamy Akshata Second year PG scholar, PG Dept. of RS & BK, Taranath Govt. Ayurvedic Medical College, Ballari, Karnataka
Shankar Gowda Guide and HOD, PG Dept. of RS & BK, Taranath Govt. Ayurvedic Medical College, Ballari, Karnataka
M.S Doddamani HOD, PG Dept. of RS & BK, Taranath Govt. Ayurvedic Medical College, Ballari, Karnataka

Keywords: Murchana, Tila, Taila murchana, Eranda taila murchana, Katu taila murchana.

Abstract

Taila kalpana has widely used dosage form described in Ayurvedic formulations for both external and internal use. Taila murchana is the first step of Taila preparation. Murchana has been adopted for enhancing the potency of oil and to remove the bad odour and Amadosa. In classics Tailas like Tilataila (sesame), Eranda (Castor) taila, Katu (Mustard) Taila needs Murchanaas preliminary process of Taila paaka. It has been mentioned in detail for the first time in Bhaishajya Ratnavali. Fat/Water soluble active principles of drugs are extracted into medicated oil in this method. Taila with Murchana are having more therapeutic potency and shelf life than crude Taila. The process of Murchana has high significance in today's scenario of globalization and the urge for better therapeutic efficacy. Hence the process of Murchana must be strictly included as the prerequisites of any medicated oil preparations. In this article an attempt has been done to review concepts regarding Taila murchana in literature of Ayurvedic pharmaceutics.

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