Sunitha & Gazala Hussain: J. Pharm. Sci. Innov.

2017; 6(5)

Journal of Pharmaceutical and Scientific Innovation

www.jpsionline.com (ISSN : 2277 –4572)

Review Article

MOORVADI CHOORNA: A LITERARY REVIEW

Sunitha G *1, Gazala Hussain 2
1
Final year PG Scholar, Dept. of Agada Tantra, Sri Dharmasthala Manjunatheswara College of Ayurveda & Hospital,
Hassan, Karnataka, India
2
Associate Professor, Dept. of Agada Tantra, Sri Dharmasthala Manjunatheswara College of Ayurveda & Hospital,
Hassan, Karnataka, India
*Corresponding Author Email: [email protected]

DOI: 10.7897/2277-4572.06563

Received on: 15/10/17 Revised on: 29/10/17 Accepted on: 30/10/17

ABSTRACT

Moorvadi choorna is herbal preparation described in the classics. It is indicated in gara visha (garopahatha pavaka) and should be given with proper
anupanas like hot water, buttermilk, whey and amla rasa dravya. In present day life style junk food, colouring agents, food additives, and
preservatives can be taken as gara visha. This will produce agni vaishamya vikaras (digestive disorder) like obesity, piles, fistula, ascites, etc. These
signs and symptoms are same as gara visha. Moorvadhi choorna with proper anupana help to overcome these diseases.

KEY WORDS: Moorvadi choorna, Gara visha, Anupana, Food additives

INTRODUCTION -Nirvishadravya samyogakrtam- Combination of two non-

poisonous substances. eg: virudhahara which can be considered
Gara visha is well explained in traditional books of Ayurveda. as gara.
Gara visha is prepared artificially by the mixture of various - Savisha dravya samyogakrtam- Combination of poisonous
substances to produce various diseases. Women in order to gain materials which can be termed as kritrima visha2.
the love of their husband and women who are intimate with the
king instigate by foes administer gara (artificial poison) to king Acharya Charak has stated that gara visha is Kalantara-avipaki
mixed with food. Combination of parts of the body and excreta (delayed absorption of digestive material) and produce chronic
of different animals, in compatible drugs, ashes and poisonous toxicity. The toxicogenesis of food, milk and drink additives is
substance of mild potency is known as gara visha, by that the near about similar to that of gara visha concocted poison as both
person become pandu (pale), krisha (emaciated) develops reduce jatharangi (digestion) and absorption in gastrointestinal
alpagni (weak digestive fire), kasa (cough), swasa (dyspnoea), tract3. This produces long term hazards in human being due to
jwara (fever), upward movement of vata, mahodara (enlarged persistent eating of food containing additives and colouring
abdomen), deena vaak (feeble voice), durbala (debilitated), alasa agents since prolong time.
(lazy), sopha (develop swelling), suska pada-kara (dryness of
feet and hand), kshayi (emaciation), generally dreams of seeing Moorvadhi choorna explained in the classics for the treatments
jackal, cat, mongoose, snake, monkey, trees, and reservoirs of reduction of digestive fire due to gara visha (garopahatha
which is dry, think that he is black instead of his original white pavaka).
colour or that he become white instead of his original black
colour, sees his ears, nose, eyes, etc as rough and distorted1. MOORVADI CHOORNA
References
Gara visha is classified under kritrima or samyogaja visha by Ashtanga Hridaya/ Uttarasthana/ 35th chapter
Acharyas. Two types of gara vishas are explained in our classics Ashtanga Sangraha/ Uttarasthana/ 40th chapter
as

Table 1: Ingredients

Ingredients Botanical name Rasa Guna Veerya Vipaka Doshagnatha

Moorva Marsdenia tenacissima Thikta Guru Ushna Katu Kapha vatahara

Kashaya Ruksha
Guduchi Tinospora cordifolia Thikta Guru Ushna Madhura Tridosha hara
Kashaya Snigdha
Tagara Valeriana wallichii Thikta Katu Laghu Ushna Katu Kapha vatahara
Kashaya Snigdha
Pippali Piper longum Katu Laghu Ushna Madhura Vata kapha hara
Snigdha
Patola Tricosanthes dioica Thikta Katu Laghu Ushna Katu Kapha
Ruksha pitta hara

102
 Sunitha & Gazala Hussain: J. Pharm. Sci. Innov. 2017; 6(5)

Chavya Piper chaba Katu Laghu Ushna Katu Kapha vata

Ruksha shamaka
Chitraka Plumbago zeylanica Katu Laghu, Ushna Katu Kapha vatahara
Ruksha
Vacha Acorus calamus Katu Thikta Laghu Ushna Katu Kapha vatahara
Thikshna
Musta Cyperus rotundus Thikta Katu Laghu Sita Katu Kaphapitta hara
Kashaya Ruksha
Vidanga Embelia ribes Katu Laghu Ushna Katu Kaphavata hara
Kashaya Ruksha

Table: 2 Analysis of drugs in moorvadhi choorna

Drug Karma
Moorva Jwarahara, Premehahara, Kushtaghna, Chardhighna
Guduchi Medya, Rasayana, Deepaniya, Grahi, Medohara, Kandughna, Jwarahara, Daha prashamana
Tagara Vishaghna, Bhootha apasmara nashaka
Pippali Dipaneeya, Vrsuhya, Rasayana, Kushtaghna, Sulahara
Patola Vrshya, Varnya, Dipana
Chavya Deepaniya, Pachaniya, Swasaghna, Kasaghna
Chitraka Deepaniya, Pachaniya, Grahi
Vacha Leghaniya, Medhya
Musta Deepaniya, Pachaniya, Grahi, Lekhana
Vidanga Krimighna, Deepaniya, Kushtaghna

Method of preparation

All the ingredients are taken in equal quantity. They are pounded separately, sieved and mixed homogenously.

Dose: 1 Karsha (12g)

Shelf life: 2 months

Table: 3 Properties of anupana of Moorvadi churna

Anupanas Doshaghnata Properties

Ushnambu Kapha vata Removes meda (fat) and ama
(Hot water) deepana (stimulates digestive fire), basti sodhanam (cleanses urinary bladder), alleviate swasa
(dyspnoea), kasa (cough), jwara (fever) and is always wholesome4.
Takra Kapha vata Having kashaya amla rasa (astringent and sour taste)
(Butter milk) deepana (stimulates digestive fire), alleviates sopha (swelling), udara (ascites), arsha (piles), grahani
(irritable bowel syndrome), mootra graha (incontinence of urine), aruchi (tastelessness), pleeha
(splenomegaly), ghrita vyapath (complication due to ghee intake), pandu (anaemia) 5.
Mastu Kapha vata Amla-kashaya-madhura rasa (sour, astringent and sweet taste), Laghu (light), removes trishna (thirst)
(Whey) and klama (exhaustion), srotho vishodana (cleanses channels), avrishya (non- aphrodisiac), prahladana
(pleasing), preenana (satiating), quickly breaks faeces down, strengthens the body quickly and
produce baktha-chandha (desire for food) 6.
Amla rasa dravya Vata Causes agni deepthi, hridhya (conductive to heart), pachana (digestive), rochana (appetiser), having
(substance having ushna veerya (hot potency), preenana (satiating), kledana (slimy), laghu (light),causes aggravation of
sour taste) kapha and pitta, mooda vatanulomana (makes inactive vata move downwards7.

DISCUSSION gara visha. Takra is indicated in gara visha and all agnimandya
vikaras like grahani, arshas and udara8. Tagara having vishaghna
Today, through different means along with foods and drinks as property helps to reduce the artificial poison. Mastu which is
additives or adulterants many toxic substance are consumed by sara (laxative) and sroto sodhi (clears the metabolic pathways),
human being which act similar to gara visha which causes helps the evacuation of flatus9. It creates desire for food also
chronic poisoning if consumed persistently for prolong period. (baktha chandha). Ushnambu (hot water) which is ama pachaka
Hence the chikitsa sutra of gara visha can be applied for the helps for proper digestion and absorption in garartha person.
management of chronic toxicity of such toxicants. Currently The amla dravyas having deepana and pachana property and are
there are so many food additives like colouring agents, also good appetisers (rochana). So the combined action of all
preservatives, soft drinks, and additives milk adulterant has been drugs in the moorvadi choorna along with proper anupana helps
used by peoples persistently in the form of junk foods/ since in removal of agnimandya due to gara visha.
prolong times causes avipakata (indigestion), etc. Moorvadi
choorna explained in classics is useful in this condition. It CONCLUSION
contains ten herbal drugs out of which six drug have deepana
property (guduchi, pippali, chavya, chitraka, musta, vidanga) Gara visha is prepared artificially by the mixture of various
that help in easy digestion. In moorvadhi churna most of the substances to produce various diseases. Gara visha is classified
drug have thikta kashaya rasa, laghu ruksha guna, ushana under kritrima or samyogaja visha by Acharyas. Aacharya
veerya, katu vipaka, vata kapha shamaka. The anupanas Charaka has stated that gara visha is Kalantara-avipaki (delayed
mentioned for moorvadi choorna all are having deepana absorption of digestive material) and produces chronic toxicity.
property that help to manage the agni mandya caused due to Moorvadi choorna is a herbal preparation explained in the

103
 Sunitha & Gazala Hussain: J. Pharm. Sci. Innov. 2017; 6(5)

authentic books of Ayurveda for the treatment of reduction of Sutrasthana, Vol 1, Chaukhambha Visvabharathi Oriental
digestive fire due to gara visha (garopahatha pavaka). For better Publishers, p. 423.
result it should be given with proper anupanas like hot water, 5. K.R. Srikantha Murthy, Ashtanga Hridayam English
buttermilk, whey and amla rasa dravya. In present day life style translation, Sutrasthana, Vol 1, Chaukambha Publishers
junk food, colouring agents, food additives, and preservatives Academy, p.72.
can be taken as gara visha. These will produce agni vaishamya 6. P. V Sharma, Sushruta Samhitha with English translation of
vikaras (digestive disorders) like obesity, piles, fistula, ascites, text and Dalhana’s commentary along with critical notes,
etc. These signs and symptoms are same as gara visha. Sutrasthana, Vol 1, Chaukhambha Visvabharathi Oriental
Moorvadi choorna with proper anupana helps in the Publishers, p. 432.
management of this disease. 7. K. R. Srikantha Murthy, Ashtanga Hridayam English
translation, Sutrasthana, Vol 1, Chaukambha Publishers
REFERENCES Academy, p.174.
8. P. V Sharma, Sushruta Samhita with English translation of
1. K. R. Srikantha Murthy, Ashtanga Hridayam English text and Dalhana’s commentary along with critical notes,
translation, Uttarasthana, Vol 3, Chaukambha Publishers Sutrasthana, Vol 1, Chaukhambha Visvabharathi Oriental
Academy, p.337. Publishers, p.203.
2. Jyothi Sajayan, Anusree Mohan, Contemporary significance 9. T. Sreekumar Ashtanga Hridaya, Sutrasthana with English
of gara visha, International Journal of Herbal Medicine, translation and commentary, Harisree Hospital Publication,
2015; 2 (6): 13-15. Mannuthi- Trissur, p.120.
3. Dr. Rashmi Saini, Dr. Sharad Maroti Porte, Dr. Deepak
Kumar, Diagnosis and management of Gara visha in current How to cite this article:
era, World Journal of Pharmaceutical and Life Sciences, Sunitha G and Gazala Hussain. Moorvadi choorna: A literary
2017; 2 (3): 270-280. review. J Pharm Sci Innov. 2017; 6(5): 102-104.
4. P. V Sharma, Sushruta Samhita with English translation of http://dx.doi.org/10.7897/2277-4572.06563
text and Dalhana’s commentary along with critical notes,

Source of support: Nil, Conflict of interest: None Declared

Disclaimer: JPSI is solely owned by Moksha Publishing House - A non-profit publishing house, dedicated to publish quality research, while every effort has been
taken to verify the accuracy of the content published in our Journal. JPSI cannot accept any responsibility or liability for the site content and articles published.
The views expressed in articles by our contributing authors are not necessarily those of JPSI editor or editorial board members.

104