Anand Bhairav Ras - Medical Properties, Indications, Dosage & More

Reference : Bhaishajya Ratnavali, Atisaar Rogadhikar, Chapter 7, Verse 158-160

Abstract

Anand Bhairav Ras is a time-tested Ayurvedic herbo-mineral formulation which is used in the treatment of chronic diarrhea (Atisaar), especially those of persistent and complicated origin like Grahani (malabsorption/IBS-like conditions), and Pravahika (dysentery with mucus). In today's context, where chronic diarrhea often stems from impaired digestion, microbial imbalances, and malabsorption, Anand Bhairav Ras acts as an effective Agnideepaka (digestive stimulant), Ama Pachaka (toxin digester), and Grahi (stool binder). Its holistic action on strengthening digestion, reducing excess secretions, and combating underlying factors makes it highly suitable for managing chronic diarrheal conditions.

Introduction

The term "Anand" signifies bliss or happiness, and "Bhairav" embodies a fierce yet protective manifestation of Lord Shiva, symbolizing its potent capacity to eradicate disease. "Ras" indicates a formulation meticulously processed with mercurial ingredients. Therefore, Anand Bhairav Ras is a preparation designed to swiftly and effectively alleviate chronic diarrheal conditions (Atisaar), restore intestinal strength, and shield the body from further deterioration by balancing all three doshas, particularly Kapha and Vata, which are often aggravated in these states.

Classical Indication

Atisaar (Chronic diahorrea)

Ingredients

• Shuddha Hingula – Purified Cinnabar
• Shuddha Vatsanabha – Purified Aconitum ferox
• Shuddha Tankan – Purified Borax
• Maricha – powder of Piper nigrum (Black Pepper)
• Pippali – powder of Piper longum (Long Pepper)

Bhavana Dravya (Trituration Medium): Water

Description Of The Ingredients

1. Shuddha Hingula (Purified Cinnabar)

It has a pungent taste and hot potency, acting as a potent catalyst (Yogavahi) and powerful antimicrobial. It primarily pacifies Kapha and Vata doshas. In chronic diarrhea, it helps to consolidate stools by strengthening the digestive fire and eliminating underlying microbial factors.

2. Shuddha Vatsanabha (Purified Aconitum ferox)

Possessing a pungent taste and extremely hot potency, it is a strong digestive stimulant (Deepana) and metabolic enhancer (Pachana). It vigorously pacifies Kapha and Vata. In chronic diarrhea, it aids in burning ama (toxins), improving digestion, and reducing excessive secretions.

3. Shuddha Tankan (Purified Borax)

It has a salty taste and hot potency, acting as an absorbent and expectorant. It primarily pacifies Kapha dosha. In chronic diarrhea, it helps to dry up excess fluid and reduce intestinal secretions, contributing to stool formation.

4. Maricha (Powder of Piper nigrum - Black Pepper)

It has a pungent taste and hot potency, acting as a powerful digestive stimulant (Deepana) and carminative. It pacifies Kapha and Vata doshas. In chronic diarrhea, it enhances digestive fire, helps in the proper assimilation of food, and reduces flatulence.

5. Pippali (Powder of Piper longum - Long Pepper)

It has a pungent taste and hot potency, acting as a rejuvenative (Rasayana) for the digestive system and a strong stimulant for metabolic processes. It pacifies Kapha and Vata doshas. In chronic diarrhea, it supports digestion, enhances nutrient absorption, and helps to dry up excessive mucosal secretions.

Method Of Preparation

• Mix all powdered ingredients in equal quantities in a clean mortar (Khalwa Yantra).
• Add water in an adequate quantity.
• Triturate well until a fine homogeneous mass is formed.
• Roll into small tablets (Vati) of 125 mg each. Store in a dry, shady, cool place.

Medicinal Properties

• In Atisaar (chronic diarrhea), especially chronic or intractable, with honey and Kutaj twak churan (Holarrhena antidysenterica bark powder) and inderyav churan (powder made from the seeds of Holarrhena antidysenterica) in equal quantity.
• In Grahani (IBS-like conditions and malabsorption), with buttermilk or bilva (Aegle marmelos) pulp.
• In Agnimandya (poor digestion and loss of appetite) associated with chronic diarrhea, with cumin water or Triphala decoction.
• In Pravahika (dysentery-like conditions with mucus), with kutaja bark decoction.
• In Shoola (abdominal pain/cramps) accompanying chronic diarrhea, with warm water and a pinch of rock salt.
• In Jwara (fever) with associated chronic diarrhea, with guduchi (Tinospora cordifolia) swarasa and honey.
• In Ajeerna (indigestion) leading to chronic diarrhea, with hingwashtak churna or warm water.
• In Balashosha (emaciation/wasting) due to chronic diarrhea, with milk and ghee, after the digestive fire improves.
• In cases of severe debility from chronic diarrhea, ashwagandha churna and warm milk.
• In udara shoola (colic pain) with diarrhea, with ajwain (carom seeds) water or a warm compress.

Impact On Dosha

• Balances Vata and Kapha
• Helps to manage Tridoshaj Atisaar (chronic diarrhea)

Indications

• Chronic Diarrhea (Atisaar)
• Malabsorption Syndrome / Irritable Bowel Syndrome-like conditions (Grahani)
• Weak Digestive Fire (Agnimandya)
• Dysentery (Pravahika)
• Fever (Jwara)
• Abdominal Pain / Cramps (Shoola)
• Indigestion (Ajeerna)

Dosage

• Adults – 125 mg to 250 mg.
• To be taken with: honey, with honey and Kutaj twak churan (Holarrhena antidysenterica bark powder) and Inderyav churan (powder made from the seeds of Holarrhena antidysenterica) in equal quantity.
• Use under medical supervision.

Pathya (What’s Recommended To Eat During The Use Of This Formulation)

• Curd rice
• Buttermilk, which is made from goat’s milk curd, is mixed with the rice
• Drink water in small quantities when the patient feels more thirsty

Contraindications

• Avoid during pregnancy and lactation
• Use cautiously in children
• Not to be taken without proper detoxification of Vatsanabha
• Always use under an Ayurvedic physician's supervision

Conclusion

Anand Bhairav Ras is a highly effective classical formulation used primarily in managing complex and chronic diarrheal conditions. It not only helps to consolidate stools and reduce frequency but also revitalizes the digestive system, improves nutrient absorption, eliminates Ama (toxins), and enhances overall strength. When used under expert guidance, it serves as a powerful Ayurvedic remedy for chronic diarrhea and associated digestive ailments, proving its continued relevance in contemporary health challenges.

Tapyadi Loha – Medicinal Properties, Ingredients, Indications, Dosage & More

Reference : Ayurved Saar Sangreh– Loh-mandoor-prakaran

Abstract

Tapyadi Loha is a classical Ayurvedic herbo-mineral formulation indicated primarily in Pandu Roga (Anemia), Kamala (Jaundice), Yakrit-Pleeha Vikara (Liver-Spleen disorders), Shotha (edema), and Stree Rajodushti (Menstrual disorders). It is particularly effective in post-malarial anemia and chronic debility, where depletion of Rasa and Rakta Dhatus (body tissues associated with the lymphatic system and blood) is evident. This formulation is known to boost hemoglobin levels, stimulate digestion, and revitalize organ function. It strengthens the bone marrow, enhances immunity, and improves the systemic strength of sensory and motor organs.

Introduction

In Ayurveda, the condition of Pandu (anemia) is characterized by the pallor of the skin, fatigue, breathlessness, and weakness due to impaired Rasa and Rakta dhatu (body tissues associated with the lymphatic system and blood) production. This is commonly aligned with iron-deficiency anemia and post-infectious syndromes in modern medicine. Tapyadi Loha addresses the core pathology by stimulating Agni (digestive fire), enhancing Rakta Dhatu utpatti (formation of blood tissues), and aiding in the detoxification and rejuvenation of liver-spleen functions. The presence of Raupya Bhasma (Calcined Silver Ash) makes this variant especially potent in nourishing Ojas and promoting systemic strength (Balya).

Classical Indication

Pandu (Anemia)

Ingredients (As Per Classical Text)

1. Haritaki – Terminalia chebula – 2½ parts
2. Bibhitaki – Terminalia bellirica – 2½ parts
3. Amalaki – Emblica officinalis – 2½ parts
4. Shunthi – Zingiber officinale – 2½ parts
5. Maricha – Piper nigrum – 2½ parts
6. Pippali – Piper longum – 2½ parts
7. Chitraka Moola – Plumbago zeylanica – 2½ parts
8. Vidanga – Embelia ribes – 2½ parts
9. Nagarmotha – Cyperus rotundus 1½ parts
10. Pippali Moola – Piper longum – 1 parts
11. Devdaru – Cedrus deodara – 1 part
12. Daruharidra – Berberis aristata – 1 part
13. Dalchini – Cinnamomum zeylanicum – 1 part
14. Chavya – Piper retrofractum – 1 part
15. Shuddha Shilajit – Purified Asphaltum– 10 Parts
16. Swarna Makshik Bhasma – Calcined Chalcopyrite (Gold-Pyrite Ash)– 10 Parts
17. Raupya Bhasma – Calcined Silver Ash– 10 Parts
18. Loha Bhasma – Calcined Iron Ash – 10 Parts
19. Mandura Bhasma – Calcined Red Iron Oxide (Ferric Oxide Ash) - 20 Parts
20. Mishri – Rock Sugar (Crystallized Sugar) – 32 Parts

Tapyadi Loha by Planet Ayurveda

Description Of Key Ingredients

1. Haritaki (Terminalia chebula)

It is Kashaya (astringent) in taste with Ushna Veerya (hot potency) and Laghu-Ruksha (light and dry qualities). It balances all three doshas, especially Vata (air element), and acts as a mild laxative, detoxifier, and Rasayana (rejuvenative). In Tapyadi Loha , it supports digestion, corrects Apachana (malabsorption), and enhances systemic detoxification.

2. Bibhitaki (Terminalia bellirica)

Possessing Kashaya-Ruksha rasa (astringent and dry taste) and Ushna Veerya (hot potency), it pacifies Kapha (water element) and Vata (air element) dosha. It supports respiratory health, improves metabolism, and is useful in Shotha (inflammation) and excessive mucus production. It works as a supportive herb in Pandu (anemia) and chronic infections.

3. Amalaki (Emblica officinalis)

Rich in Amla Rasa (sour taste) and Sheeta Veerya (cold potency), Amalaki is Tridosha-shamaka (balances all three doshas), especially beneficial for Pitta (fire element). It is a powerful antioxidant and Rasayana (rejuvenative), improving liver function, blood quality, and immunity in long-standing Jwara (fevers) and Pandu (anemia).

4. Shunthi (Zingiber officinale)

It has Katu Rasa (pungent taste) and Ushna Veerya (hot potency), acting as Deepana (appetizer), Pachana (digestive), and Shothahara (anti-inflammatory). It reduces Ama (metabolic toxins), corrects Mandagni (weak digestive fire), and is beneficial in chronic fevers and malabsorption syndromes (Grahani-like conditions).

5. Maricha (Piper nigrum)

Maricha is Katu Rasa (pungent taste) and Ushna Veerya (hot potency), and it pacifies Kapha (water element) and Vata (air element). It improves appetite, stimulates Agni (digestive fire), and facilitates the absorption of nutrients and medicines. It acts as a Yogavahi (catalyst), enhancing the efficacy of other herbs in Tapyadi Loha.

6. Pippali (Piper longum)

It has Madhura Vipaka (sweet post-digestive effect) with Ushna Veerya (hot potency). Pippali enhances metabolism, supports respiratory strength, and acts as Rasayana (rejuvenative) in chronic Jwara (fevers) and Pandu (anemia). It is particularly useful in enhancing Dhatu-agni (tissue metabolism) and Rasa Dhatu (plasma tissue) formation.

7. Chitraka Moola (Plumbago zeylanica)

With Katu Rasa (pungent taste) and Ushna Veerya (hot potency), Chitraka is a potent Deepana (appetizer) and Pachana (digestive) herb. It clears Ama (toxins), supports spleen and liver function, and is highly effective in indigestion and low-grade chronic Jwara (fevers).

8. Vidanga (Embelia ribes)

Katu-Tikta Rasa (pungent-bitter taste) and Ushna Veerya (hot potency) make Vidanga a potent Krimighna (anti-parasitic). It detoxifies the intestines, helps in chronic infections, and reduces obstruction in Rasavaha and Annavaha Srotas (plasma and food-carrying channels). It is useful in Pandu (anemia), Krimi (worms), and Grahani (malabsorption) conditions.

9. Nagarmotha (Cyperus rotundus)

It is Tikta-Kashaya Rasa (bitter-astringent taste) with Laghu-Ruksha (light-dry) qualities and Ushna Veerya (hot potency). It balances Kapha (water element) and Pitta (fire element) doshas, reduces inflammation, improves digestion, and helps in managing chronic fever syndromes (Vishama Jwara – irregular fevers).

10. Pippali Moola (Piper longum root)

The root of Pippali shares similar properties with the fruit but has stronger Deepana (appetizer) and Kapha-Vata hara (removes Kapha and Vata) action. It aids in strengthening digestion, breaking chronic Kapha (phlegm) obstructions, and enhancing vitality.

11. Devdaru (Cedrus deodara)

With Tikta-Katu Rasa (bitter-pungent taste) and Ushna Veerya (hot potency), Devdaru is useful in Kapha-Vata (phlegm-air) disorders. It is Shothahara (anti-inflammatory) and Vedanasthapaka (analgesic), helping relieve joint pains, Jwara (fever), and sluggish digestion.

12. Daruharidra (Berberis aristata)

It is Tikta-Kashaya Rasa (bitter-astringent taste) and has Ushna Veerya (hot potency). Daruharidra is renowned for its Raktashodhaka (blood-purifying), anti-inflammatory, and antibacterial properties. It supports liver function, reduces infections, and helps in Rakta (blood) and Pitta (bile)-related disorders.

13. Dalchini (Cinnamomum zeylanicum)

With Katu-Tikta Rasa (pungent-bitter taste) and Ushna Veerya (hot potency), Dalchini is Deepana (appetizer) and Hridaya-Uttejak (cardiac stimulant). It improves digestion, blood circulation, and helps control Ama (toxins)-related conditions and chronic Jwara (fevers).

14. Chavya (Piper retrofractum)

Katu Rasa (pungent taste) and Ushna Veerya (hot potency) make Chavya an excellent Pachana (digestive), Shoolahara (colic-reliever), and Srotoshodhaka (channel-cleansing). It removes Srotorodha (blockages in bodily channels), especially in the digestive and excretory systems, and aids in the management of Grahani (malabsorption) and Ama (toxins).

15. Shuddha Shilajit (Purified Asphaltum)

It is Tridosha-hara (balances all doshas) with Ushna Veerya (hot potency) and Yogavahi (synergistic/catalytic) properties. Shilajit enhances vitality, supports Rasayana (rejuvenation) action, and improves iron absorption and Dhatu Pushti (tissue nourishment). It is especially effective in Pandu (anemia), Jwara (fever), and Dhatukshaya (tissue depletion).

16. Swarna Makshik Bhasma (Calcined Chalcopyrite)

With Tikta-Kashaya Rasa (bitter-astringent taste) and Ushna Veerya (hot potency), it balances all Doshas (bio-energies), especially Kapha (phlegm). It is a potent Rasayana (rejuvenative) and enhances digestion, strength, and liver function. It supports Raktavardhaka (blood formation) and improves complexion.

17. Raupya Bhasma (Calcined Silver Ash)

Sheeta Veerya (cold potency) and Madhura-Kashaya Rasa (sweet-astringent taste), it pacifies Pitta (bile) and Vata (air). It enhances immunity, calms the nervous system, supports cardiac and reproductive health, and acts as a natural Rasayana (rejuvenative) in chronic diseases.

18. Loha Bhasma (Calcined Iron Ash)

Tikta-Kashaya Rasa (bitter-astringent taste) with Ushna Veerya (hot potency), Lauh Bhasma is a potent Raktavardhaka (blood builder). It is highly effective in Pandu (anemia), Shotha (inflammation), and enhances strength, stamina, and Ojas (vital immunity essence).

19. Mandura Bhasma (Calcined Ferric Oxide)

Mandura is Laghu (light), Ruksha (dry), and Ushna (hot potency). It helps in Pandu (anemia), Grahani (malabsorption), Arsha (piles), and Kamala (jaundice). It improves appetite, supports liver function, and enhances Raktotpatti (blood production).

20. Mishri (Rock Sugar)

It has Madhura Rasa (sweet taste) and Sheeta Veerya (cold potency), pacifying Pitta (bile) and Vata (air). Mishri acts as a coolant, harmonizes the formulation, improves palatability, and supports deeper tissue absorption of Bhasmas (calcined minerals) and herbs.

Method Of Preparation

• All ingredients, including Mishri, are blended and triturated thoroughly to attain a uniform fine powder.
• Then make the tablets of 3-3 ratti each (375 mg), and dry them.
• Stored in a moisture-free, airtight glass container.

Medicinal Properties

• Increases red blood cells and hemoglobin (Raktavardhak)
• Enhances digestive fire (Agnideepak)
• Tonic for liver and spleen (Pleehahara–Yakrituttejaka)
• Rejuvenator and anti-aging tonic (Rasayana)
• Reduces swelling and inflammation (Shothahara)
• Regulates the menstrual cycle and hormones (Rajonashak)
• Improves strength and vitality (Balya)

Indications

• Anemia – especially post-febrile (Pandu Roga)
• Jaundice due to liver dysfunction (Kamala)
• Hepatosplenomegaly (Yakrit-Pleeha Vriddhi)
• Post-malaria convalescence
• Menstrual disorders in women (Rajodushti)
• Dhanurvata and Grahadosha (Tetanus and viral diseases) in children
• Chronic edema with pallor
• General fatigue and loss of appetite

Impact On Dosha

• Pacifies Pitta and Kapha
• Kindles Agni and removes Ama
• Strengthens Rasa-Rakta Dhatu (body tissues associated with the lymphatic system and blood)

Dosage

3 Ratti (approx. 375 mg) Twice daily

• Anupana: With Mooli Swarasa (radish juice) or Gomutra (cow’s urine), as per the disease condition
• Advised under the supervision of a qualified Ayurvedic physician

Contraindications

• Not suitable in Pitta-dominant hypermetabolic conditions without careful supervision
• Avoided in pregnancy without clinical guidance
• Should be used cautiously in children or during the febrile stage of infection

Conclusion

Tapyadi Loha is a time-tested rejuvenating (Rasayana) formulation from classical Ayurvedic texts, designed to counter various liver-spleen disorders. It operates at a foundational level—stimulating Agni (digestive fire), enriching Rakta Dhatu (blood tissues), detoxifying the liver (Yakrit), and rebuilding physical strength. The synergy of potent Bhasmas (ash) with Deepana-Pachana (appetizer-digestive) herbs makes it ideal for chronic anemia, debility, and nutritional deficiency disorders. This formulation, when administered appropriately under clinical supervision, not only corrects pathological imbalances but also restores systemic vitality and immune resilience.