Hinguvachadi Churna
Hinguvachadi Churna is a classical Ayurvedic churna, a fine herbal powder. Piperine from Trikatu enhances absorption. Vacha (calamus) beta-asarone crosses BBB but must be within safety limits.
| Also known as | Hinguvachadi Churna, HinguvachadiChurna |
|---|
Names and identification
| Language | Name |
|---|---|
| English | Hinguvachadi Churna |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Katu, Lavana | Primary taste |
| Guna (Quality) | Laghu, Tikshna | Physical quality |
| Virya (Potency) | Ushna | Heating/Cooling effect |
| Vipaka (Post-digestive) | Katu | Post-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), Tablets (modern)
Standard Dosage: 1-3 g twice daily before meals with warm water, as per Sahasrayogam
Bioavailability: Hingu volatile oils (ferulic acid esters) are rapidly absorbed and provide quick Vata-Kapha pacifying action. Piperine from Trikatu enhances absorption. Vacha (calamus) beta-asarone crosses BBB but must be within safety limits.
Optimal Timing: Before meals (Bhojana-purva), 15-30 minutes before food, for Agnimandya (poor digestion) and Adhmana (bloating)
Shelf Life: 2 years from date of manufacture as per ASU guidelines for Churna
Storage: Store in airtight containers in a cool, dry place. Strong aromatic odour — requires sealed packaging. Temperature not exceeding 30°C.
Marker Compounds: Ferulic acid, Farnesiferol A-C (from Hingu), Beta-asarone (from Vacha), Piperine, 6-Gingerol
Quality Parameters: Loss on drying (<8%), total ash, acid-insoluble ash, particle size (pass sieve #85), ferulic acid content from Hingu by HPLC, beta-asarone from Vacha (within safety limits <10 mg/kg), piperine content, volatile oil content, HPTLC fingerprint, microbial limits, heavy metals
Vehicle (Anupana): Warm water or buttermilk
Synergistic Combinations
- Hingwashtak Churna
- Agnitundi Vati
- Chitrakadi Vati
- Lavanbhaskar Churna
Composition
As given in the Ayurvedic Formulary of India, Part I, entry 7:39 (HINGUVACADI CURNA (Hingvadi Curna)), which cites Astangahrdaya, Cikitsasthana, Adhyaya 14; 31-32.. Names, parts and quantities are transcribed as printed and checked row by row against the book. Manufacturers' versions of a classical formulation can differ from the formulary.
| # | Ingredient | Part | Quantity |
|---|---|---|---|
| 1 | Hingu | exudate | 1 part |
| 2 | Vaca | rhizome | 1 part |
| 3 | Vijaya (haritaki) | pericarp | 1 part |
| 4 | Pasugandha (ajagandha) | 1 part | |
| 5 | Dadima | dry seed | 1 part |
| 6 | Dipyaka (yavani) | fruit | 1 part |
| 7 | Dhanyaka * | fruit | 1 part |
| 8 | Patha | root | 1 part |
| 9 | Puskara | root | 1 part |
| 10 | Sati | rhizome | 1 part |
| 11 | Hapusa | fruit | 1 part |
| 12 | Agni (citraka) | root | 1 part |
| 13 | Yava ksara (yava) | 1 part | |
| 14 | Svarjika ksara (svarji ksara) | 1 part | |
| 15 | Saindhava lavana | 1 part | |
| 16 | Sauvarcala lavana * | 1 part | |
| 17 | Vida lavana * | 1 part | |
| 18 | Sunthi * | rhizome | 1 part |
| 19 | Marica * | fruit | 1 part |
| 20 | Pippali * | fruit | 1 part |
| 21 | Ajaji (Sveta jiraka) * | fruit | 1 part |
| 22 | Cavya * | stem | 1 part |
| 23 | Tintidika * | Fr. P. | 1 part |
| 24 | Vetasamla (amlavetasa) * | fruit | 1 part |
* The scanned text was damaged at this row and the name was read from the entry's own Sanskrit verse.
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