Age Ayurveda Nighantu

Dadimashtaka Churna

Dadimashtaka Churna is a classical Ayurvedic churna, a fine herbal powder. Piperine from Trikatu enhances bioavailability. Sugar matrix aids palatability and provides rapid energy. Pomegranate polyphenols are well-absorbed from powder form.

Key facts
Also known asDadimashtaka Churna, DadimashtakaChurna

Names and identification

LanguageName
EnglishDadimashtaka Churna

Ayurvedic pharmacology (Dravyaguna)

PropertyValueDescription
Rasa (Taste)Madhura, Kashaya, AmlaPrimary taste
Guna (Quality)LaghuPhysical quality
Virya (Potency)UshnaHeating/Cooling effect
Vipaka (Post-digestive)MadhuraPost-digestive effect

What is it made of?

Mineral/Elemental Profile

  • Primary component: Mineral-derived preparation
  • Note: Composition varies by specific preparation method

Analytical Methods: XRD, ICP-OES, SEM-EDS

Dosage forms and preparation

Dosage Forms: Churna (fine powder), Capsules (modern), Sachets (modern)

Standard Dosage: 3-6 g twice daily with warm water or buttermilk, as per AFI Part I

Bioavailability: Fine powder form with aromatic spices provides excellent GI absorption. Piperine from Trikatu enhances bioavailability. Sugar matrix aids palatability and provides rapid energy. Pomegranate polyphenols are well-absorbed from powder form.

Optimal Timing: After meals, twice daily, for digestive conditions

Shelf Life: 2 years from date of manufacture as per ASU guidelines for Churna preparations

Storage: Store in airtight containers in a cool, dry place. Protect from moisture (sugar component is hygroscopic). Temperature not exceeding 30°C.

Marker Compounds: Punicalagin, Piperine, Cinnamaldehyde, 1,8-Cineole, 6-Gingerol

Quality Parameters: Loss on drying (<8%), total ash, acid-insoluble ash, particle size (pass sieve #85), pH of 10% solution, HPTLC fingerprint for piperine and punicalagin, volatile oil content, microbial limits, heavy metals, aflatoxins

Vehicle (Anupana): Warm water, buttermilk, or rice water

Synergistic Combinations

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