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Herbal Ayurveda

Ayurveda is a codified system of Indian folk medicine. Broadly speaking, Ayurvedic remedies are classified into 3 major categories: herbal, mineral, and animal. Ayurvedic practice is focused on the concept of internal balance, with practitioners believing certain plants can restore balance distorted by disease. Using plants with the intent to cure disease or sustain wellness is goal of Ayurvedic herbal medicine.

There are over 700 plants classified in Ayurvedic medicinal systems. Plants are prepared according to tradition, utilizing specific parts as indicated in historical texts. Ayurvedic belief stipulates that certain plant parts (e.g. leaf, flower, root) have specific properties key to treating disease..

Although firmly rooted in folk medicine, Ayurvedic herbal remedies have been evaluated by laboratory and clinical studies to evaluate treatment efficacy. Some plants used in Ayurveda have biologically active secondary metabolites (usually alkaloids) with potential value. Other remedies utilized by practitioners do not have established therapeutic value.

Plant properties in Ayurveda

Ayurvedic medicine is guided by a complex set of cultural, religious, and textual practice. Despite diversity in its application and practice, it operates as a codified system of folk medicine with a coherent methodology. Broadly speaking, Ayurvedic practitioners evaluate plants for medical use by examining 5 purported physical and energetic properties:

1. Rasa - taste or "essence"- broadly categorized into sweet (madhura), sour (amla), salty (lavana), pungent (katu), bitter (tikta) or astringent (kasaya).
2. Veerya - effect on metabolism or body temperature
3. Vipaka - effects on digestion
4. Prabhava - unique properties inherent to the plant
5. Karma - therapeutic action (e.g. digestive, stimulant, purgative)

Medicinal Preparations

Masala chai is a staple drink in Indian cuisine. The drink is prepared with a spice mixture (karha) and is widely believed to have health-sustaining benefits. Consumption of chai is not necessarily a part of Ayurveda, but is used in some traditional remedies.

Ayurvedic practitioners process plants with the goal of enhancing absorption. Shelf life and ease of production are additional concerns in herbal preparations.. Common herbal preparations include:

• Herbal paste (kalka)
• Herbal powder (curna)
• Decoction (kasaya)
• Hot teas (phanta)
• Herbal jams (paka)
• Medicated wines (arista)
• Guggul extract
• Pills (vati)
• Medicated oil (taila)

Interactions

Polyherbal Formulation

This branch of Ayurveda, as outlined in the ancient literature Sarangdhar Samhita in 1300 A.D., highlights the concept of synergism. This phenomenon demonstrates achieving greater therapeutic efficacy with two or more plants of varying potencies, as opposed to a single plant. The pharmacological compounds of one plant are potentiated by those of others, however the therapeutic effects are not present when either plant is used alone. Many such interactions have been well-studied and outlined in the literature. In fact, most Ayurvedic herbals are polyherbal formulations. A popular example of Ayurvedic herb synergism is the combination of ginger, long pepper, and black pepper, which together increase the bioavailability of key compounds.