An In-Depth Literary Review on Purishasangrahaniya Mahakashaya

Aniruddha Pan; Prabir Naskar

doi:10.21760/jaims.10.6.28

Aniruddha Pan Assistant Professor, Department of Dravyaguna Vigyana, Raghunath Ayurved Mahavidyalaya and Hospital, Contai, Purba Medinipur, West Bengal, India. https://orcid.org/0009-0006-4057-465X
Prabir Naskar Assistant Professor, Department of Dravyaguna Vigyana, Raghunath Ayurved Mahavidyalaya and Hospital, Contai, Purba Medinipur, West Bengal, India. https://orcid.org/0009-0001-9348-706X

DOI: https://doi.org/10.21760/jaims.10.6.28

Keywords: Purishasangrahaniya Mahakashaya, Mahakashaya, Purisha, Atisara, Astringent

Abstract

According to Ayurveda, Dosha (basic physiological component), Dhatu (basic physiological and structural component) and Mala (physiological and metabolic waste products) are the basic components of Sharira (living body) and their typical function is to maintain homeostasis. Human body produces three types of Malas inside, i.e., Mutra (urine), Purisha (feces) and Sweda (sweat) which are known as Trimala together. ‘Purisha’ (feces) is considered as one of the important components which plays a vital role in maintaining the Jatharagni (digestive fire). Any imbalance in the quality or quantity of Purisha can lead to diseases. Due to Nidan Sevana (causative factors), the aggravated Apa (water content) diminish the intensity of Jatharagni (digestive fire), aggravates Vata and get mixed with the Purisha, result in increasing in its quantity. Further stimulated and aggravated Vata Dosha (gaseous component) forcefully brings down Mutra and Sweda to the colon, which liquefies the Purisha and move out in downward direction frequently causes Atisara (diarrhoea). In Charaka Samhita Sutrasthan 4^th chapter (Shadavirechana Shatashiritiya Adhyaya) five hundred herbs have been classified into 50 groups (10 herbs in each group) on the basis of a specific pharmacological action which are known as Dashamani or Mahakashaya. The 10 herbs mentioned in Purishasangrahaniya Mahakashaya are mainly Kashaya Rasa (astringent taste) and Sita Virya (cold potency) predominant which acts as Sangrahi (astringent or anti-diarrheal) and control the Atipravritti (frequent expulsion) of Purisha by absorbing Jaliyansh (water portion).

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