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Punarnavasav

Rs. 151




Description

 

Its usage:

  1. Shotha &ndash oedema, swelling, inflammatory conditions.
  2. Udara &ndash ascites,
  3. Pleeha &ndash splenomegaly
  4. Amlapitta &ndash gastritis, hyperacidity
  5. Yakrut &ndash liver disorders
  6. Gulma &ndash abdominal tumor, distension
  7. Jvara &ndash fever
  8. Kruchra sadhya roga &ndash chronic, difficult-to-treat disorders.

Dosage:

12 &ndash 24 ml. one or two times a day, usually advised after food.with equal quantity of warm water. as directed by the physician preferably.

Punarnavasav ingredients:

Shunti &ndash Ginger &ndash Zingiber officinalis &ndash Rhizome &ndash 16 g

Pippali &ndash Long pepper &ndash Piper longum &ndash Fruit &ndash 16 g

Maricha &ndash Pepper &ndash Piper nigrum  -Fruit &ndash 16 g

Haritaki &ndash Terminalia chebula &ndash Fruit rind &ndash 16 g

Darvi &ndash Berberis aristata &ndash Stem &ndash 16 g

Vibhitaki &ndash Terminalia bellirica &ndash Fruit rind &ndash 16 g

Amla &ndash Emblica officinalis &ndash Fruit &ndash 16 g

Gokshura &ndash  Tribulus terrestris &ndash Root / whole plant &ndash 16 g

Kantakari &ndash  Solanum xanthocarpum &ndash Root / whole plant &ndash 16 g

Brihati &ndash  Solanum indicum &ndash Root / whole plant &ndash 16 g

Vasaka &ndash Adhatoda vasica &ndash Root &ndash 16 g

Erandamoola Castor root &ndash Ricinus communis &ndash 16 g

katuki &ndash Picrorrhiza kurroa &ndash Root &ndash 16 g

Punarnava &ndash Boerhaavia diffusa &ndash Root &ndash 16 g

Gajapippali  Scindapsus officinalis &ndash Fruit &ndash 16 g

Pichumarda &ndash Neem &ndash Azadirachta indica &ndash Stem bark &ndash 16 g

Guduchi &ndash Giloya &ndash Tinospora cordifolia &ndash Stem &ndash 16 g

Patola &ndash Trichosanthes dioica &ndash leaf &ndash 16 g

Shushka Mulaka &ndash Dry Radish &ndash  Raphanus sativus &ndash root &ndash 16 g

Duralabha &ndash Fagonia cretica &ndash Root &ndash 16 g

Dhataki &ndash  Woodfordia fruticosa &ndash Flower &ndash 256 g

Sita &ndash sugar &ndash 1.6 kg        

Draksha &ndash Dry grapes &ndash Vitis vinifera &ndash Fruit &ndash 320 g

Madhu &ndash Honey &ndash 800 g

water &ndash 8.19 liters

Method of manufacturing:

The herbs in the list till Sita (sugar) are made into coarse powder. sugar is dissolved in water and filtered. To the sugar solution, the rest of the ingredients are added in a clean container. It is sealed and kept for a month for fermentation. Filtered.