1

INTRODUCTION

Annadravashoola is described as a type of shoola by Acharya Madhav Nidana having the characteristic features of pain before and during digestion of food and that relieves after vomiting.2Annadravashoola is explained as due to vata prakopa, the aggravated vatadosha encircles nearby located pitta and kaphadoshas in the koshtha and become powerful enough to produce colic pain during the digestion of ingested food and kapha breaks down from its own location and interact with pitta and combines with vata to cause colic pain during the transformation process of the consumed food and this typical shoola or colic is known as Aandravshool.The pain (colic) which is associated and aggravates with food (anna) and liquids (drava) is called annadravashula .

The pain which begins after the digestion of food, during the process of digestion and also during indigestion and remains constant is called Anna dravashula. This condition is said to be incurable.

Anna dravashoola doesn’t get relieved by taking wholesome (pathya) food or unwholesome food (apathy), neither on consuming food nor on not consuming food (starving)

2

NIDANA

Virudh Sevan, Asatmaye Sevan, Abhojan, Atibhojan, Ahara having Rukhsha Tikshna, Ushna Guna, Shar, Lavan, Katu, Amla Rasa Sevana Viharaj Nidan like Vegdharan, Raatrijagran etc.,Various Manik Hetu’s like krodha (Anger), Chinta (Tension/Stress), etc. are the etiological factors of Annadravashoola and Parinamashoola.

1. Ruksha-sheeta-ushna-tikshna-amla-kshar-lavana-katu-aahar sevana

2. Asatmaya,viruddha ahara

3. Atilanghan,samshana,vegadharana,ratri jagaran,ati maithna

4. Atyaagni tapa,atibharavahan,,ati gaman,

5. Bhaya,krodha,soka,mana,udvega manshik karana

6. Varsha ritu, sheeta ritu, sarad ritu,madya ratri, suryodaya kala,ratri arambha kala

3

LAKSHANA

1. Pain in abdomen before meals or during digestion or any time

2. Pathya & apathya praoga se labh na hona

3. Nirantar shoola

4. Relief in pain after vomiting

Pain before meal or during digestion or any time and continuous in nature and relieves after vomiting, burning sensation in the epigastrium.

4

SAMPRAPTI

Nidana sevana-> agni dusthi-> ajjerna-> amlapitta-> amashya & grahani sotha ->amashaya & grahani sleshma kala me varna -> annadrava/parinama shoola

Virudh Ahara, Abhojan, Asatmaye Ahara, Ahara having Ruksha, Sheeta, Ushna, Tikshna Guna, Amla Rasa causes Vidagdha of Pitta Dosha. This Vidagdha pitta leads to Agnidusti that forms Ajeerna i.e Amajeerna, Vidagdhaajeerna, Vishtabdajeerna. If Ajeerna persists and continues for a prolonged period, leads to Amalpitta (hyperacidity) and Vranashoata (inflammatory condition) of Grahni and Amashya and continue Nidan sevan results into a state of Vidagadha (Hyperacidity), Epigastric discomfort, Retrosternal burning bitter and acid eruction along with indigestion that results in Annadravashoola and Parinamashoola. In modern science, it can be correlated with peptic ulcers. Peptic ulcers affect thousands of people and are the most common gastrointestinal disorders in clinical practice. Etiology of peptic ulcer is still debated. It is accepted that ulcers are caused due to imbalances in mucosal protective factors. Its pathogenesis is influenced by acid pepsin secretion, cellular regeneration, mucous secretion, blood flow, mucosal barrier, prostaglandins and epidermal growth and Helicobacter pylori.

5

SAMPRAPTI GHATAKA

DOSHA- tridosha

DUSHYA- anna rasa

ADHISTHANA- amashaya & grahani

SHROTAS- annavaha

SVABHAVA-ashukari

SADHYAASADHYATA- sadhya

6

AYURVEDIC MEDICINES

Useful medicines in Parinama Shula and Anna dravashula

• Shuntyadi Kalka – Equal parts of shunti (ginger), tila (sesame) and guda (jaggery) are taken and made into paste. This paste is taken with milk

• ShuntyadiKsheera – Equal parts of shunti (ginger), tila (sesame) and guda (jaggery) are taken and made into paste, processed or boiled in milk, and served warm

• Shambukabhasma (snail shell ash) with hot water (125 mg mixed in hot water, twice daily before food)

• Pathyadiloha – Powder of Haritaki (Terminalia chebula), 2-2 ½ grams mixed with Lohabhasma (calcined preparation / ash of iron) mixed in cow’s ghee should be taken twice daily

• KrishnadiLoha – Powder of Pippali (Piper longum) and Haritaki (Terminalia chebula), 1-1 ½ grams each mixed with LohaBhasma (125 mg) with 1 spoon honey and 2 spoon ghee should be administered.

1. PACHA/DEEPAN-Sunthi curna 5gm bid before meal

2.abhyanter snehpana- Panchtikta ghrita

3. Svedana-1 din

4. vamana kalp:-

mulethi-30gm + satavari-30gm-->100ml kada + madanphala pippali 15gm->next day add 20ml madhu + 2.5 gm saindhav--> vaman

5. virechana kalp-

(9-10-11 din snehpana, 12-13-14 din rest, 15 day virechana)

amlatas guda 20gh + munakka-20gm + Nisoth-20gm-->100 kada + 40ml castor oil--> 1-20 motion

6.Kal basti (16)

A.anuvasana-Satavari ghrita/Panch tikta ghrita30ml + 1gm saindhav + badi sounf 2gm--> basti

B.niruha basti-

Satavari 30gm + Mulethi 30gm + manjistha 30gm + rakt chandana 30gm + khash 30gm--> 300ml kada + satavari ghrita 50ml + madhu 50 ml--> basti

agar kaal basti na do to ksheer basti de

KSHEER BASTI:-

Satavari 50gm + Mulethi 50gm + Rakt chandana 25gm +

Khash 25gm-->400ml kada(chankar) + 200ml dugdha--> pakaye--> 200 ml bach jaye then add Satavari ghrita/panchtikta ghrita 50ml + madhu 50ml--> 11-21 din kheer basti

(isme anuvasan dene ki avsyakta nhi h lekin 1st & last & dusti me anuvasan de sakte h)

DIET AND LIFESTYLE

Pathya(DO):

Laghu aahara,purana shali chavala,sauva,kondo, java sattu, matar dala yush, dhana lava, godugdha, anupa-jangam mamsa, nariyal pani

Vaman,virechana,basti,khali pet na rehna

Apathya(DON’T):

Guru,vidahi,vistambhi,kanji,lavan, mircha, masala,sheetal peya, pizza, samosa,,aalu,baingan, chaval, besan, maida,fish

Ratri jagaran,dhupa sevana, langhana, upavasa

RASODHI/BHASMA/PISTI-(120-250MG WITH MADHU/USHNODAKA)

- Loha mandur bhasma-(loha)

- Shoolgajakesari rasa-(parad,svarna,tamra,hingu,sunthi,jeera)

- Tripurbhairav rasa-(parad,svarna,tamra,ghritakumari)

- Triphala loham-(triphala,loha,)

- Saptamritta loha-(triphala,mulethi,loha bhasma)

- Dhatri loham-(amla,mulethi,loha)

- Shatavari mandur-(mandur,shatavari)

VATI-(250-500MG WITH USHNA JALA)

- Shambhukadi vati-(sambhk bhasma,saindhav lavan)

- Shankh vati-(chinchakshar,pacha lavan,sankh bhasma,hing)

- Shoolavajrani Vati-(Kuchala,Pushkermula,Trikatu)

- Shankhrasa gutika-(chinchakshar,sankhbhasma,hinga, ajmoda,panchlavan)

CURNA-(3-6GM WITH MADHU/USHNODAKA)

- Hingvadi curna-(hing,trikatu,patha,haubera,harad,ajmoda)

- Patoladi curna-(patol,chirayata)

- Sankh curna-(shankh,saindhav,yavkshar,tankan)

- Narikela lavana-(nariyal,saindhav)

- Shamundradhya curna-(samundri lavana,saindhav lavana,loha bhasma, trivrit)

- Shatavari curna

- Yastimadhu curna

- Amlaki rasayana

GHRITA/TAILA-(15-20ML WITH USNA JALA/MILK)

- Guda.pippali ghrita

- Pippli ghritam

AVLEHA/PAKA(20GM WITH DUGHDHA)

- Haritaki khanda-(harad,trivrit,loha,abhrak,chaturjata)

- Narikela khanda-(nariyal,mishri)

- Khandamlaki-(kushmanda,amlaki,mishri)