A Pharmaceutical Study on Brahmi Avaleha

Table no. 1.1 showing ingredients of Brahmi Avaleha

Methods:

Pharmaceutical study

It is subdivided into following steps:

1. Weighing raw materials
2. Pounding dry drugs into fine powder
3. Grinding wet drugs to get Swarasa
4. Preparation of Brahmi Avaleha
5. Storage of finished product

Procedure:

Date of initiation: 06/07/2026

Date of completion: 06/07/2026

Step 1: All the drugs were collected, analysed for their purity and they were weighed. Each drug was taken in a clean Khalva Yantra and powdered separately, sieved and kept ready. Required quantity of Guda was taken and coarsely powdered in Khalva Yantra and kept ready.

Step 2: The Panchangas of wet drug Brahmi and Mandooka Parni were collected washed with clean water and grinded separately into paste form in a clean Khalva Yantra and Swarasa was extracted by squeezing through a clean cloth.

Step 3: The Avaleha preparation was carried out on a gas stove under Mandagni.  Initially the Swarasa of Brahmi and Manduka Parni was taken in a steel vessel and to that coarsely powdered Guda was added and boiled under mild fire. Boiling was continued until Tantup?ka (one thread consistency) was achieved. Meanwhile, the preparation was continuously stirred to prevent charring.

Ghee was added to the preparation just before getting the Paka Lakshanas or at the Asanna Paka Lakshana stage. When Avaleha Paka Lakshanas were assessed, the vessel was taken out from the stove and the Prakshepaka Dravyas were added one by one with continuous stirring until a homogenous semisolid Leha was obtained.

At the end when it gets cooled by its own the honey was added and mixed well and stored in an air tight container.

Observations:

• The Swarasa of both Brahmi and Manookaparni were dark green in color.
• Fine powders of the dry drugs were brown in color.
• Froth was noticed during boiling of Guda in Swarasa.
• At the Asanna paka stage, when one thread consistency was attained a drop of the paka was dropped in to a bowl of stable water, the Paka got settle down at the bottom of the vessel without spreading, indicating Siddha Lakshana.
• The consistency became slightly thicker after the addition of Prakshepaka Dravyas.
• The Avaleha attained brown in colour and a thick consistency with characteristic odour.

Precautions:

• Dry drugs should be made fine powder.
• Mild to moderate fire should be maintained throughout the procedure.
• Continuous stirring should be carried out.
• Just before getting one thread consistency, the vessel is taken out of fire and added with Prakshepaka dravyas.
• After complete cooling, honey should be added with continuous stirring.

Avaleha Paka Lak?ha?a:

• Tantumatva – Thread-like appearance.
• Apsu Majjati – Sinking in water.
• Sthiratva – Stability of the contents.
• Angulimudra – Retention of fingerprints.
• Gandhodbhava – Development of the characteristic smell of Avaleha.
• Varnodbhava – Development of the characteristic colour of Avaleha.
• Rasodbhava – Development of the characteristic taste.

Preservation:

Cooled Avaleha was stored in an air tight container.  

Saviryata Avadhi (shelf life): 1 year (according to Sharangdhara Samhita)³¹

Doses: 1 Karsha (12gm) - 1 Pala (48 gm)

Anupana: Milk, Sugar cane juice, water, Phala Rasa, Vasa Kwatha, Yusha.

Results:

• The Avaleha was in semisolid consistency.
• The Avaleha appeared brown in colour.
• It was Sweet, Pungent and slightly bitter in taste.
• The characteristic odour of Avaleha was noticed.
• Quantity of Brahmi Avaleha obtained was – 710 gm

Table no. 1.1 showing time required and duration during preparation

DISCUSSION

Brahmi Avaleha preparation was done according to ingredients mentioned in Kashyapa Samhita Lehadhyaya 29^th Shloka. It is said that any one out of these drugs can be taken along with Madhu and Ghrutha for enhancing intellect. Here an attempt has been made to prepare Avaleha out of all ingredients mentioned in the text except Danti, which has been excluded because of its Teekshna  and Virechana property. 

The preparation took around one and half hours to complete. The observed organoleptic features were Colour - brownish, Flavour - characteristic aroma, and consistency - semisolid consistency, align with the Avaleha Siddhi Lakshanas described in the classics. As the quantity of ingredients are not mentioned in classics, the Anukta Mana was followed, So, to 1 part of Aushada Dravya, 2 parts of Guda or jaggery; 4 parts of Drava Dravya were added and Brahmi Avaleha was prepared.

Among the 14 ingredients of Brahmi Avaleha, Brahmi and Mandukaparni were the two most popular drugs which are restorative with a specific effect on the intellectual functions.² Charaka considered both these drugs as promoters of general mental ability (Medhya).³ Brahmi is one of the foremost nootropics and neuroprotective drug known from ancient times. The drug Mandukaparni and Brahmi is effective in anxiety disorders and used traditionally as a memory booster. Mandukaparni has a good result on Atichintana, Ekantapriyata, Nidralpata, Hritspandana, whereas Brahmi shows good results on Asahishnuta, Daurbalya, and Anutsaha.⁴

Brahmi is having Tikta Rasa, Laghu Guna, Sheeta Veerya and Madhura Vipaka. It is Vata Pittha Hara, having Medhya, Hridya and Jeevaniya properties. It is known to have anticancer, antidiabetic, antimicrobial, antioxidant, immuno-modulatory, memory enhancing, anti-stress, antianxiety etc properties. Bacopa plants contain various phytochemicals which include alkaloids, flavonoids, glycosides and saponins.⁸

Mandukaparni is used effectively to manage neurological problems. The herb is indicated as Medhya and Rasayana by all Ayurvedic texts including Nighantus. Modern researches have approved the herb as a major cognitive and nootropic drug alongside any other therapeutic properties. It is having Tikta Rasa (Kashaya Anurasa), Laghu Guna, Sheetha Virya, Madhura Vipaka, Medhya Prabhava and it is Tridosha Hara. It has properties like antibiotic, central nervous system relaxant, detoxifier, blood-purifier, laxative, diuretic. Used as a brain tonic for improving memory and for overcoming mental confusion, stress, fatigue, also used for obstinate skin diseases and leprosy. Raw leaves are eaten or plant decoction is drunk to treat hypertension.⁹

Thriphala having bioactive compounds like phenolic acids, tannins, and flavonoids, which contribute to its antioxidant, anti-inflammatory, and antimicrobial effects. The therapeutic properties of Triphala are antidiabetic, hepatoprotective, and immunomodulatory effects, underpinned by studies demonstrating its benefits for oxidative stress, metabolic disorders, and immune enhancement. Triphala has role in gastrointestinal health, promoting beneficial microbiota and alleviating digestive issues, alongside its cardioprotective effects¹⁰

Chitraka, is also known as Agni means 'fire' or Jvala means 'flame'. As the name itself depicts it increases the digestive fire. It is having Katu Rasa, Laghu Ruksha Tikshna Guna, Ushna Virya, and Katu Vipaka. It is having properties like Deepana, Pachana, Grahi and Laghu for digestion. It is useful in treating diseases like Grahani, Kushta, Shotha, Krumi, Kasa, Arshas, Sukrameha, Shvitra, Atisara, kustha, Pandu etc. Chitraka is having anti-bacterial, Anti-oxidant, Anti-carcinogenic, Anti-diabetic, wound healing, Hepato-protective, Anti-microbial, Anti-inflammatory, anti-fungal, anti-viral etc activities.¹¹

Vacha is one among the Medhya Rasayana drugs which has Smrutivardhana activity. Smruti Vardhana activity is comparable with memory boosting/enhancing activity. Vacha which is one of the most commonly used “Medhya Rasayana” mentioned by Kashyapa in Sutrasthana eighteenth chapter. Vacha also having anticonvulsant, antidepressant, antihypertensive, anti-inflammatory, immunomodulatory, neuroprotective, cardioprotective, and anti-obesity effects¹². It has important pharmacological properties like Deepana (Appetizer), Pachana (Digestive), Vamaka (Emetic), Medhya (brain tonic), Kanthya (Good for throat), Sanjnasthapana (Restores lost conciousness), Vedanasthapana (Anodyne) etc., and hence used extensively in therapeutics.^13-15 It has Katu, Tikta Rasa, Laghu, Teekshna Guna, Ushna Veerya, Katu Vipaka, it is Kapha Vata Hara and its Prabhava is Medhya.

Shatapushpa contains antihyperlipidemic and anti-hypercholesterolemic properties. It also has anti-inflammatory antimicrobial, and antibacterial etc properties. It is also used as carminative, anodyne, antipyretic, aphrodisiac, tonic, aromatic, stimulant, resolvent, abdominal pain, constipation, cough, emaciation, eye disorders, mental retardation, thirst and vomiting¹⁶. Shatapushpa traditionally used in disorders wiz indigestion, excessive flatulence, anorexia. In present day it is commonly used for Yoonishoola, Shukradosha, Raktagulma, Agnimandya Stanyakshaya, Aruchi, Atisara, Jwara, Netraamaya, Vrana, Smritinasha, Shoola, Daha, Trishnanashana, Vamana, Arsha and Amaatisara etc¹⁷. It possess Katu tikta Rasa, Laghu, Snigdha, Tikshna Guna, Ushna Virya, Katu Vipaka and Kaphavata Shamaka.

Shatavari is mentioned as Medhya (increase intelligence and promote learning and memory), Rasayana (rejuvenator herbs which improve health by increasing immunity, vitality).¹⁸ Shatavari has many medicinal uses like anti-cytotoxic, hypoglycaemic, anticoagulant, antiviral, anticancer, Anti-Oxidant, galactagogue, Anti-Inflammatory, Anti-Aging and antidysenteric etc activity. ¹⁹ Several clinical and preclinical studies suggest that Shatavari not only possess therapeutic potential to treat various mental disorders including stress, anxiety, depression but also various reproductive health disorders with minimum or no side effects.^20,21,22 It possess Madhura Thiktha Rasa, Guru Snigdha Guna, Shita Veerya, Madhura Vipaka and it is Vatapitta Shamaka.

Nagabala is used as Rasayana according to Charaka. It is indicated in Kasa Shwasa, Raktapittha etc diseases. It has Vatahara, Vrana Hara, Pittha Vikara Hara, Kshaya Hara, Vrushya, Rasayana etc properties. It possesses Madhura, amla Kashaya Rasa, Ushna Veerya, Katu Vipaka and it is Vata Hara in action.²³

Trivrit is Madhura, Tikta, Katu Rasa, Ruksha Guna, Ushna Virya and Katu Vipaka and it is Tridoshahara. It is indicated in Kusta, Visarpa, Krimi, Vibandha, Vrana, Visha Rogas, Kamala, Arbuda, Galaganda, Granthi, Daha, Udara, Bhagandhara, Nadivrana, Pandu, Raktapitta, Vata Rakta, Prameha, Stoulya, Jwara, Kasa, Shwasa, Yakrit Rogas, Plihavriddhi, Yoni Rogas, Shotha, Grahani etc.²⁴

Guda / Jaggery was used as Madhura Dravya for this preparation and it has a lower glycaemic index compared to sugar, causing a slower rise in blood sugar levels. Jaggery contains various minerals and vitamins, such as iron, calcium, magnesium, and potassium, which are important for maintaining good health. It helps to treat Anaemia, Jaundice, Asthma and allergies through the active action on Rasavaha, Raktavaha, Mamsavaha, Medovaha and Pranavaha Strotas. Acharyas mentioned that the jaggerywhich is at least one year old is good for the heart and should be consumed as Rasayana²⁵. When jaggery is used in preparations, it not only makes the product delicious to consume, but they also act as an antioxidant, detoxifier, anti-inflammatory, antibacterial, antiseptic, and antiviral, aiding digestion and treating cough, flu, and infections.²⁶

Ghrtha and Madhu can be added to Avaleha even if it is not mentioned in the classical references. It enhances the palatability, shelf life and gives a good consistency. According to Charaka, Ghrutha has a quality as “Samskarasya Anuvartanat” that means Ghrutha has a very unique capability to absorb the active components of any herb into it without losing its inherent qualities. This quality of ghee is called as “Yogavahi”. Ghee contains vitamins A, D, E & K. Vit. A & E are anti-oxidants. It possesses Madhura Rasa, Guru Snigdha Guna, Sheeta Veerya, Madhura Vipaka and it has Medhya, Agnivardhaka, Rasayana, Vajikarana, Rasavardhaka, Swarya, Varnya, Balya, Oja Vardhaka, Medha, Smruti, Agni and Indriyabalavardhaka etc properties.²⁷

Honey is added at the end of the preparation when it is cooled by its own.  It is considered as one of the best Yogavahi substance. Without altering its own properties, it carries and enhances the effects of the drugs with which it is combined, thereby enhancing their properties and therapeutic actions.²⁸ It possesses antiseptic, antimicrobial, anti-inflammatory, sedative, mild laxative, healing, and cleansing properties.²⁹ It possess Madhura, Kashaya Rasa, Guru, Ruksha Guna, Sheeta Veerya, and it is Vata Kara, Kaph pitta Hara in action.

CONCLUSION

Brahmi Avaleha is prepared according to Kashyapa Samhita Lehadhyaya reference as per the general Avaleha preparation method, as the quantity of the ingredients was not specified. Prepared Brahmi Avaleha attained proper Avaleha Paka Lakshanas like Anguli Mudra, Apsu Majjati, Gandodhbava etc. It tastes bitter and sweet with characteristic odour and blackish brown in colour.

Fig 1 Brahmi                                                fig 2 Manduka Parni

Fig 3 Harithaki                                             fig 4 Vacha

Fig 5 Vibhitaki                                              fig 6 Amalaki

Fig 7 Chitraka                                            fig 8 Trivruth

Fig 9 Shatavari                                                  fig 10 Nagabala

Fig 11 Guda                                                     fig 12 Shatapushpa

Fig 13 Ghrutha                                           fig 14 Madhu

Fig 15 Swarasa of wet drugs                            Fig 16 Powder of dry drugs

Fig 17 Adding Guda to Swarasa                      Fig 18 Boiling Guda Paka

Fig 19 Adding Ghrutha                                               Fig 20 One thread consistency

Fig 21 Adding Prakshepaka Dravyas      Fig 22 Completed Avaleha preparation

              Fig 23 Adding honey   Fig 24 Prepared Brahmi Avaleha stored in air tight container