Enhancing the potency of kshara preparation 5/5

by Dr Shamaa

Classical information

Until now, Madhyama Kshara i.e. Kshara of medium potency, eligible for oral consumption is prepared. To make it more potent, Teekshna, Prativapa Dravya churna is added to the mixture during boiling. In certain ayurvedic formulations, prativapa dravyas like Chitraka (Plumbago zeylanica), Danti (Baliospermum montanum), Langali (Gloriosa superba), Bida lavana (Aluminium chloride), Hingu (Asafetida), Ativisha (Aconitum heterophyllum), Swarnakshiri (Argemone mexicana), Putikaranja (Caesalpinia crista), Sarjikshara (Sodium Carbonate) and Vacha (Acorus calamus) are added for specific biochemical and therapeutic purposes. 

What we did and observed

5g of prativapa dravya churna  is mixed with 100 ml of kshara jala of the above preparation and added to the mixture. Heat the mixture further for the consistency to be achieved as dosa batter. Once the heat is turned off, allow the mixture to cool. Decant it and store it in an airtight steel / iron container ( to avoid sunlight). Kshara is to be always stored in kshara jala or if powdered, Kshara is to be stored in an airtight glass jar, away from the sunlight. There is no exact shelf life of this Ayurvedic preparation. Although, if the potency of kshara is found to be reducing over a period, it can be restrengthened. Freshly prepared ksharodaka is mixed with the old kshara and this mixture is boiled to achieve the batter consistency.

What would be the benefit of adding Prativapa dravyas? Teekshna Kshara has strong alkaline properties, primarily due to the presence of potassium and sodium salts. These salts disrupt proteins and lipids in tissues, contributing to the action of kshara in dissolving biological tissues. 

Prativapa dravyas contain bioactive compounds that enhance the catalytic breakdown of tissues.The bioactive compounds act synergistically with the alkaline environment to denature proteins and cellular structures. For example:

• Chitraka: Contains plumbagin, which has proteolytic and lipolytic properties, aiding in tissue penetration.

• Danti: Rich in diterpenoids and alkaloids that can act as surfactants, further improving the dispersion of Kshara in tissues.

• Vacha: Contains α-asarone and β-asarone, which have solubilizing properties, enhancing the interaction of Kshara with lipids.

Additionally,  prativapa dravyas help stabilize the pH and chemical activity of Teekshna Kshara, preventing excessive degradation of the alkali and ensuring sustained action. For example, the antioxidant properties of some bioactive compounds (e.g., flavonoids in Chitraka) may reduce oxidative degradation.

Why is Kshara stored in Kshara Jala  ? If Kshara is exposed to air during or after mixing with water, it may absorb atmospheric CO₂:

CO2+OH−→HCO3−

This reaction can lower the alkalinity slightly over time, forming bicarbonates. The damage occurs when the alkali saponifies the fatty acids in cell membranes, causing the membrane to lose integrity. Hence loss of alkalinity can reduce the potency of the formulation. 

Gaps identified 

• While the Sushruta Samhita and Ashtanga Hridaya provide quantified measurements of prativapa dravya, there is limited clarity regarding the correlations of these units of measurement.

• Definitive reasons of why only a few selected drugs are used for prativapa purpose is unclear.

• Mode of action of paniya Kshara is also unclear.

Proposed ways to address gaps (Megha)

• It is important that all ayurvedic preparation standard measurements are converted from classical forms to those deployed today i.e., in g, mg, mL etc. This greatly helps in ensuring quality as well as reproducibility of a preparation. 

• Pre-clinical laboratory studies can be undertaken in order to understand how the use of different prativapa dravyas contribute to therapy.

• The addition of a pH sensitive indicator dye can help to understand if the kshara is losing its alkalinity.