Punarnavarisht

Ayurveda is playing a vital role in the management and control of various health problems with natural herbal formulations. Nowadays, the disorders related to kidneys and liver have increased due to unhealthy diet intake, improper lifestyle, and alcohol consumption that further leads to renal failure and liver damage. So it is better to start taking prevention and treatment at the early stage. Ayurveda has many herbal formulations which are very effective in the management of renal and liver disorders.

Introduction

Punarnavarisht is an ayurvedic asava-arishta formulation prepared from Punarnava along with other herbal ingredients. Asavas and arishtas are the ayurvedic medicinal formulations made by soaking the herbs in a solution of jaggery or sugar, for a specific time, during which it undergoes a process of fermentation generating alcohol. Punarnavarisht is mainly used in inflammatory disorders, liver disorders, cardiac disorders, anemia, etc. It has strong diuretic and anti-inflammatory properties and is useful in pedal edema, ascites, puffiness of the face, and inflammation in the intestine.

Classical Indications

Shotha (Edema)

Ingredients

1. Shweta Punarnava – Trianthema portulacastrum -6 Part
2. Rakta Punarnava – Boerhaavia diffusa -6 Part
3. Bala-6 Part
4. Atibala – Abutilon Indicum -6 Part
5. Patha – Cissampelos parieta -6 Part
6. Vasa – Adhatoda vasica -6 Part
7. Giloy – Tinospora cordifolia -6 Part
8. Chitrak mool – Plumbago zeylanica -6 Part
9. Choti kateri – Solanum surattense -6 Part
10. Nagkesar – Mesua ferrea -1 Part
11. Dalchini – Cinnamomum zeylanicum -1 Part
12. Choti Elaichi – Elettaria Cardamomum -1 Part
13. Maricha (kali mircha) – Piper nigrum -1 Part
14. Tejpatra – Cinnamomum tamala -1 Part
15. Sugandhabala – Valeriana Wallichii -1 Part
16. Madhu (honey) – 29.5 Part
17. Gur (jaggery) – Saccharum Officinarum – 400 Part
18. Water (Aqua) for decoction – 512 Part

Reference – Bhaishajya Ratnavali – Shotha-Rogadhikara / The Ayurvedic Formulary of India, Part – 2

Description Of Ingredients

• Punarnava – belongs to the Nyctaginaceae family. It has two varieties – Shweta Punarnava (Trianthema portulacastrum) and  Rakta Punarnava (Boerhaavia diffusa). Properties of Punarnava are –  Guna – katu (pungent), Virya – ushna (of Shweta punarnava) and sheeta (of Rakta punarnava),  Vipak – katu (pungent), balances all the three doshas (Tridoshahar), Pittaghan (pacify pitta dosha) by Madhur, tikta, and astringent properties, Kapha -Vata shamak (pacify Kapha and Vata doshas)  by ushna virya. Rakta punarnava is vat vardhak (increase Vata dosha) and pittashamak (pacify pitta) by Sheeta virya. It has diuretic, purgative, anti anemic, aphrodisiac, diaphoretic, cardiac tonic, anti-inflammatory, and Rasayan properties.
• Atibala – Abutilon Indicum – belongs to the Malvaceae family.  Properties of Atibala are – Rasa – Madhur (sweet), Guna – Snigdha (unctuous), Virya – Sheeta (cold), Vipaka – Madhur (sweet), balances Vata dosha. It has diuretic, aphrodisiac, nerve tonic, anti-diabetic, and anthelmintic properties.
• Patha – Cissampelos pareira – belongs to the Menispermaceae family. Properties of Patha are – Rasa – tikta, Guna – laghu, tikshna, Virya – ushna, Vipaka – katu, balances all the three doshas especially Kapha and Vata doshas. It has digestive, laxative, anthelmintic, anti-inflammatory, expectorant, diuretic, and blood purifier properties.
• Vasa – Adhatoda vasica – belongs to the Acanthaceae family. Properties of Vasa are – Rasa – Tikta (bitter), kashaya (astringent), Guna – Laghu (light), Ruksha (dry quality), Virya – sheeta, pacifies the Pitta, and Kapha dosha. It has antibiotic, anti-inflammatory, expectorant, antioxidants, and digestive stimulant properties.
• Giloy – Tinospora cordifolia – belongs to the Menispermaceae family. The properties of giloy are –  Rasa – kashaya (astringent), tikta (bitter), Guna – laghu (light), Virya  – ushna (hot), Vipaka – madhura (sweet), balances Vata, pitta, and Kapha doshas. It has antipyretics, antioxidants, anti-inflammatory, antiseptic, anti-cancer, and immune-modulator properties and is considered as one of the Medhya Rasayana.
• Chitrak Mool – Plumbago zeylanica –   belongs to the Plumbaginaceae family. Properties of chitrak mool are – Rasa – Katu (pungent), Guna – Laghu (light), Ruksha (rough), Tikshana (sharp),  Virya – Ushna (hot), Vipaka – Katu (pungent), balances Vata and Kapha doshas. It has anti-inflammatory, antioxidants, anti-diabetic, appetizer, digestive stimulant, and anti-microbial properties.
• Choti Kateri – Solanum surattense –  belongs to the Solanaceae family. Properties of Choti Kateri or kantakari are –  Rasa – tikta, katu, Guna – laghu, ruksha, Virya – ushna, Vipaka – katu, balances Kapha and Vata doshas. It has analgesic, anti-inflammatory, antibacterial, cardiac-stimulant, blood purifier, aphrodisiac, and antipyretic properties.
• Nagkesar – Mesua ferrea –  belongs to the Guttifereae family. Properties of Nagkesar are – Rasa  – kashaya, tikta, Guna – laghu, ruksha, Virya – ushna, Vipaka – katu, balances Kapha and Pitta doshas. It has antiemetic, digestive, hemostatic, aphrodisiac, cardiac tonic, and diuretic properties.
• Dalchini – Cinnamomum zeylanicum – belongs to the Lauraceae family, Properties of dalchini are – Rasa – katu (pungent), Madhur (sweet), tikta (bitter), Guna – laghu (light), ruksha (dry), tikshna (piercing), Virya – ushna (hot), Vipaka – katu (pungent), balances Vata and Kapha dosha. It has antioxidants, diuretic, anti-inflammatory, anti-microbial, anti-clotting, antispasmodic, and aphrodisiac properties.
• Choti Elaichi – Elettaria Cardamomum – belongs to the Zingiberaceae family,  Properties of Choti Elaichi are – Rasa – Katu (pungent), Madhur (sweet), Guna – Laghu (light), Ruksha (dry), Virya – Sheet (cold), Viapaka – Katu (pungent), balances Kapha and Vata doshas. It has anti-inflammatory, diuretic, analgesic, anti-bacterial, anti-fungal, anti-viral, and appetizing properties.
• Maricha (kali mircha) – Piper nigrum – belongs to the Piperaceae family. Properties of maricha are – Rasa –  katu (pungent), Guna – laghu (light), tikshna (sharp), sukshma (minute), Virya  – ushna (hot), Vipaka –  katu (pungent), balances Kapha, and Vata doshas. It has anti-inflammatory, analgesics, antibacterial, antioxidants, anthelmintic, antispasmodic, antipyretic, anti-cancer, antidiarrheal, carminative, and anti-diabetic properties.  
• Tejpatra – Cinnamomum tamala – belongs to the Lauraceae family. Properties of Tejpatra are – Rasa – Madhur, katu, tikta, Guna – laghu, ruksha, tikshna, Virya – ushna , Vipaka – katu, balances Kapha and Vata doshas. It has digestive, appetizer, diuretic, diaphoretic, and anti-inflammatory properties.
• Sugandhabala – Valeriana Wallichii – belongs to the Valerianaceae family. Properties of sugandhabala are – Rasa – tikta, katu, Guna – laghu, Snigdha, Sara, Virya – ushna, balances all the three doshas. It has analgesic, anti-inflammatory, wound healing, digestive, laxative, antispasmodic, hepato-stimulant, and cardiac stimulant properties.
• Madhu (Honey) – Honey is widely used in Ayurveda from ancient times and is known as Madhu. Properties of Madhu are – Rasa – Madhur (sweet), Anurasa (sub-taste) – Kashaya (astringent),  Guna – laghu (light), vishada (clarity), ruksha (dry), Veerya – ushna (hot), Vipaka – Madhura (sweet), balances Pitta and Kapha doshas.it has bactericidal, antiseptic, mild laxative, and sedative properties.
• Gur (jaggery) – Saccharum Officinarum – is mainly used in Indian kitchens and also in various Ayurvedic formulations. Jaggery or Gur has many health benefits. It increases the volume of urine and feces and is also good for the heart, promotes good digestion, and purifies the blood.

Method Of Preparation

• The above-mentioned ingredients from Shweta punarnava to Nagkesar are made into a coarse powder and boiled with 12.288 liters of water and reduced to 6.144 liters.
• Add jaggery to this decoction, after it is cooled honey is added.                 
• This liquid is then kept in a jar, inside a heap of barley for 1 month.
• After fermentation, this liquid is strained out and then powder of the rest of the ingredients is added to this.
• Now, this finally prepared Punarnavarisht is stored in a jar, away from sunlight for further use.

Medicinal Properties

Punarnavarisht is a traditional ayurvedic formulation used in liver disorders, jaundice, anemia, heart diseases, gout, splenomegaly, hepatomegaly, edema, renal failure, and gastrointestinal disorders. It has anti-inflammatory, anti-arthritic, mild anti-hypertensive, carminative, haematinic (increases hemoglobin levels), lower bilirubin, hematogenic (helps in the formation of red blood cells), anti-gout, mild analgesic, lithotriptic, diuretic properties. Punarnavarishta acts as a strong diuretic and mainly helps in reducing edema.

Indications

• Edema 
• Anemia
• Congestive heart failure
• Hepatitis
• Jaundice
• Loss of appetite due to liver diseases
• Non-alcoholic fatty liver disease
• Hepatomegaly
• Liver Cirrhosis
• Alcoholic liver disease
• Chronic kidney failure
• Kidney stones – for diuretic action and as an adjuvant to other remedies
• Albuminuria
• Crystalluria  
• Inflammation of gallbladder
• Splenomegaly
• Gout or high uric acid level
• Rheumatoid arthritis (for its anti-inflammatory action)

Dosage

3 teaspoon twice a day with an equal amount of water or as directed by your doctor.

Contraindications

1. Punarnavarisht has no side effects if taken in the prescribed quantity.
2. Diabetic patients should avoid this as it contains Honey and jaggery.
3. If taken in an empty stomach can cause gastritis.
4. Always consult your doctor before taking Punarnavarisht.

Conclusion

Punarnavarisht is a drug of choice in Ayurveda for edema. This formulation has shown very effective results in reducing the inflammation, increasing the RBCs, and also in liver disorders. For better results, it is advised to take Punarnavarisht by Planet ayurveda. Planet ayurveda products are 100% pure, vegetarian, effective, and natural. We hope the above-mentioned details and benefits of Punarnavarisht will be beneficial for you.

Note :- This is pure classical Ayurvedic medicine and should be strictly consumed only after prescription of an Ayurvedic doctor and to be taken under medical supervision only.