THE ROLE OF BHUNIMBADI KWATH IN THE MANAGEMENT OF URDWAGA AMLAPITTA

Vaibhav S. Chaudhari*, Medha M. Joshi, Rupali Khobragade, Vrunda Kurande, Abhishek Taksale and Japa Phadke

ABSTRACT

Amlapitta, commonly known as hyperacidity, stands as a prominent gastrointestinal disorder complicatedly interwoven with dietary choices, behavioral tendencies, and lifestyle practices. While its documentation is absent from fundamental Ayurvedic texts like Charak Samhita, Sushruta Samhita, and Ashtanga Hridaya, detailed insights into Amlapitta are preserved in works such as Madhavnidan, Kashyap Samhita, and Yogratnakar. The emergence of Amlapitta is fueled by the consumption of causative factors, which in turn agitate the Tridosha and culminate in Agnimandya, a weakened digestive fire. The compromised Agni proves inadequate in processing ingested food, fostering its fermentation within the system. A noteworthy facet of Amlapitta involves the amplification of Pachak Pitta, characterized by a transformation from its natural bitter (Katu) essence to a sour (Amla) taste due to food fermentation. Treatment protocols for Amlapitta predominantly rely on Tikta-Katu Rasatmak herbs, renowned for their Aampachan and Agnideepan properties. In this context, Bhunimbadi Kwath, a decoction encompassing potent Pittashamak substances, was administered for therapeutic intervention. The case pertained to a 48-year-old male patient afflicted with symptoms such as Chhardi, Amlodgar, Hrullas, Hrit Kantha Daha, Shirshoola, Aruchi and Madalotapatti. A 15-day regimen involving Bhunimbadi Kwath exhibited commendable results. This decoction, a judicious blend of Pittashamak constituents, played a multifaceted role in enhancing digestion, promoting Agni, and alleviating symptoms. Post-treatment, the patient experienced relief from above Symptoms. In essence, Bhunimbadi Kwath showcased its efficacy as a holistic therapeutic agent, aligning with Ayurvedic principles to mitigate the intricate manifestations of Urdhwaga Amlapitta and enhance the patient's well-being.

Keywords: Urdhwag Amlapitta, Hyper-acidity, Bhunimbadi Kwath.