Standardization and Pharmacological Insights of Pathyakshadhatryadi Kashaya: An Ayurvedic Polyherbal Formulation for Headache and Associated Disorders

Ayurveda the word derived from the two words such as Ayu and veda which means the study of Ayus. Ayurveda deals with not only the diseases and its treatments but also it deals with the things that we have to observe to live a healthy life. In the realm of Ayurveda, health and disease are understood through the balance or imbalance of the three doshas—Vata, Pitta, and Kapha.¹ Treatments are rooted in harmonizing these three doshas using various herbal formulations, among which Kashayas (herbal decoctions) have a special role. Kashayas are known for their rapid absorption and potent therapeutic action, these are traditionally used to manage a wide range of acute and chronic ailments.² Pathyakshadhathryadi Kashaya, a classical Ayurvedic decoction widely used in the treatment of head, eye, and dental disorders especially in case of inflammatory and degenerative conditions. Kashaya is the Ayurvedic concept of a medicinal decoction prepared by boiling herbs in water and reducing the liquid to a specific concentration. By gently heating herbs in water, it effectively isolates water-soluble active constituents, delivering them in highly bioavailable form for rapid onset and strong therapeutic action.  Chronic headaches—typically defined as experiencing headache on 15 or more days per month—affect approximately 4 – 5% of the global population, encompassing chronic forms of tension-type headache and migraine. These conditions contribute significantly to disability worldwide. One comprehensive review covering data up to 2020 reported that 4.6% of individuals globally suffer from headaches on at least 15 days per months.³ In India, a population-based study in Karnataka State found similar patterns: 3.0% of adults experienced headaches on 15 or more days per month, and 1.2% had probable medication-overuse headache—both associated with substantial impairment and loss of productivity⁴. Pathyakshadhatryadi kashaya, a classical Ayurvedic decoction cited in the S?ra?gadhara Sa?hit?,⁵ is traditionally recommended for alleviating headaches—especially migraines, tension headaches, sinus headaches, and pain in the temporal and occipital regions. It is renowned for balancing the three do?as (Vata, Pitta and Kapha) in the head (Uttam??ga), particularly by soothing the deranged V?ta (Pr??a, Ud?na, Vy?na, Sam?na, and Ap?nav?tas) and pacifying Pitta, contributing to a calming and cooling effect. Additionally, the formula supports the health and function of sensory organs—eyes, ears, nose, and throat—enhancing vision and protecting against Kapha- and Pitta-induced disorders. Its ingredients are known for their cooling nature, anti-inflammatory, and antioxidant properties, which help reduce oxidative stress and impede inflammatory pathways. This herbal formulation is particularly beneficial in managing conditions such as headaches of varied aetiologies, pain in the forehead and temples, migraines, post-tooth-extraction pain and eye diseases like night blindness, Pannus, corneal ulcers and pain in the eyes are the indications. Standardization of classical Kashayas is vital to ensure their quality, safety, and therapeutic consistency. Without standardization, different batches—or the same formulation produced by different manufacturers—often display marked variations in sensorial, physicochemical, chromatographic, and biological properties, undermining efficacy and eroding user trust⁶. Establishing robust standards for raw materials, processing methods, and finished products—drawing upon tools like chemical and bio-active markers, chromatographic fingerprints (TLC), and stringent quality control protocols—is critical for preserving the pharmacological integrity of Kashayas and maintaining consistent therapeutic outcomes. Additionally, standardized formulations help mitigate risks such as contamination, adulteration, improper purification, or deviations from classical procedures—concerns amplified by commercial-scale production and variability in classical textual instructions. Through standardization, classical Kashayas can achieve reproducible efficacy, global credibility, and secure a stronger position in both traditional practice and modern healthcare environments.

1. MATERIALS AND METHODS:

1.1 Collection of Raw material

The ingredients of Pathyakshadatrayadi Kashaya were identified and authenticated by the Pharmacognosy Division at Sitaram Ayurveda Pvt. Ltd., Thrissur. Based on their respective specimen numbers, the raw materials were subsequently stored in the Quality Control Division of the same institution for future reference. A detailed list of the ingredients and the specific parts used in the preparation of the Kashayais provided in Table 1.

1.2 Preparation of Kashayam:

Pathyakshadatrayadi Kashaya was prepared in accordance with the ratio specified in Table 1 at the manufacturing unit of Sitaram Ayurveda Pvt. Ltd. All herbal ingredients were thoroughly cleaned, dried, and cut into small pieces. A total of 48 grams (equivalent to one pala) of the crushed herbs was combined with 768 ml of water (16 parts) and placed in an earthen vessel over a low flame. The mixture was simmered until the volume reduced to 96 ml, which is one-eighth of the original amount.

Organoleptic assessment provided preliminary insight into the authenticity of the Kashaya, focusing on Ayurvedic criteria like colour, smell, and taste and the physicochemical tests such as P^H, Specific gravity and Total soluble solids were evaluated. Physicochemical analysis of each raw materials including Total Ash and extractive value tests, was performed as per the Ayurvedic Pharmacopoeia of India to ensure quality and purity. These evaluations help confirm the safety and efficacy of the formulation.⁷

1.4. Preliminary Phytochemical Analysis

Pathyakshadatryadi Kashaya was screened for the presence or absence of various primary phytochemical components such as carbohydrates, sugars, reducing sugars, ketoses, amino acids, proteins, starch, quinones, glycosides, flavonoids, phenols, saponins, alkaloids, tannins, and coumarins.⁸

1.5. Thin Layer Chromatography (TLC) Fingerprint Analysis⁹

Thin Layer Chromatography (TLC) fingerprinting was performed to isolate and identify the active constituents of Pathyakshadatrayadi Kashaya. For this, 20 ml of the Kashaya was refluxed with 40 ml of methanol for one hour, then filtered and evaporated. The resulting residue was re-dissolved in 1 ml of methanol and applied to silica gel-coated glass plates. Similarly, methanolic extracts of each individual raw ingredient were prepared using the same method. The TLC plate was developed using a mobile phase of Toluene and Ethyl Acetate in a 9:1 ratio, and the chemical profiles were visualized and compared under UV light at wavelengths of 254 nm and 366 nm.

2.RESULTS AND DISCUSSION

2.1 Organoleptic and Physicochemical Assessment of Kashaya and Raw materials

The organoleptic and physicochemical characteristics of Pathyakshadhatryadi Kashaya provide insights into its quality and therapeutic potential which is presented in table no 2.

Table 2: Organoleptic analysis of Pathyakshadatryadi Kashaya.

Table 4: Results of Physicochemical Analysis of Pathyakshadatryadi Kashaya.

The physicochemical analysis of Pathyakshadatrayadi Kashaya offers key insights into its stability, potency, and therapeutic value. The acidic pH of 3.6 indicates the presence of phenolic compounds, tannins, and organic acids, which contribute antioxidant, anti-inflammatory, and antimicrobial properties. This low pH also supports microbial stability, enhancing shelf life. The bitter-astringent taste aligns with Ayurvedic descriptions and is attributed to tannins and alkaloids, known for their hepatoprotective, anti-diarrheal, and anti-inflammatory effects.¹⁰ A specific gravity of 1.018 suggests a concentrated extract with a high content of active plant constituents, ensuring dosage consistency and potency. The total soluble solids (TSS) value of 5.6 indicates a substantial amount of extractable, water-soluble phytochemicals like glycosides and organic acids, aiding in effective systemic absorption. Together, these parameters confirm that Pathyakshadatrayadi Kashaya is a well-standardized formulation with significant therapeutic potential, supporting both its traditional use and its relevance in modern Ayurvedic clinical practice.Overall, the analysis confirms that all the raw materials used comply with in-house quality standards. The variation in extractive values and ash contents across ingredients reflects their unique phytochemical profiles and contributes to the polyherbal synergy in Pathyakshadhatryadi Kashayam. This baseline quality assessment ensures that the formulation is composed of pharmacologically potent and uncontaminated herbal ingredients, aligning with classical Ayurvedic standards.

2.2 Phytochemical Profile

The phytochemical analysis reveals a rich presence of secondary metabolites, which helps the formulation’s pharmacological actions.

2.3 Thin layer Chromatography

Under 366nm

Figure 1: TLC of Pathyakshadatryadi kashayam; A, B, C, D, T: Pathyakshadatrayadi kashayam

Thin Layer Chromatography (TLC) analysis at 366 nm was performed to compare the phytochemical profiles of Pathyakshadhatryadi Kashaya (T) and its constituent such as Triphala, Haridra, Nimbhatwak, and Kiratathiktha. The Rf values observed provide insights into the contribution of each ingredient and the potential transformations during the decoction process. The formulation exhibited Rf values at 0.08, 0.13, and 0.28. Haridra showed bands at 0.08, 0.13, and 0.25, of which 0.08 and 0.13 are also present in T, indicating a clear phytochemical contribution and good stability of its fluorescent compounds, likely curcuminoids. Kairathathiktha showed multiple bands: 0.13, 0.27, 0.35, 0.46, and 0.50. The 0.13 band overlaps with T, suggesting a contribution of Kairathathiktha-derived constituents. Other bands unique to D may have been altered, degraded, or masked in the complex matrix of the formulation. Nimbha twak had bands at 0.28 and 0.40, with 0.28 also present in T. This confirms the presence of phytochemicals of the Nimbha twak in the final formulation. Triphala showed Rf values at 0.26, 0.38, and 0.43, none of which appear in T. The shared bands in PathyakshadatryadiKashaya0.08 ,0.13 and 0.28 reflect a combined contribution of Haridra, Nimbha twak, and Kiratathiktha to the final formulation. The absence of bands from Triphala suggests potential chemical changes or limitations in TLC detection at this wavelength. Overall, the TLC profile highlights a synergistic integration of phytochemicals, with clear input from B, C, and D. The process of decoction appears to influence phytochemical stability and visibility, aligning with traditional Ayurvedic views that therapeutic efficacy arises not only from the herbs themselves but also from their preparation method.

2.4 Mode of Action in ayurveda

Pathyakshadhatryadi Kashaya predominantly possesses laghu (light) and rooksha (dry) gunas, ushna veerya (hot potency), and madhuravipaka (sweet post-digestive effect). These attributes align with Agni (fire) and Vayu (air) elements, facilitating its Oordhwagama (upward movement) to target the head (Uthamanga). According to the Ayurvedic principle, “Dravya moordhwagamam thathraprayo agni pavanothkatam,” the formulation effectively reaches the head to address Kapha-Pitta predominant disorders. Table no 6 gives the overall rasadi panchaka of the Pathyakshadhatryadi kashaya. The most of the ingredients are having the Thiktha kashaya in rasa, Laghu ruksha guna, Ushna veerya and Madhura vipaka in general. The laghu and rooksha gunas of kashaya reduce, while Madhur vipaka mitigates Pitta, making it ideal for Kapha-Pitta predominant conditions like headaches, ocular, and dental disorders. Triphala supports Vata balance, enhancing the formulation’s efficacy in pain management. The herbs collectively harmonize Kapha and Pitta, addressing the root causes of Sirasoola, Nethraroga, and Dantharoga.