TASTE THRESHOLD STUDY OF AGNEYA AUSHADHI (CHITRAKA) COLLECTED IN TWO DIFFERENT SEASONS WITH SPECIAL REFERENCE TO ITS DRAVYA SANGRAHA KALA

Abstract

Author(s): Ditikshakumari Ashokbhai Chaudhari*, Kamlesh Hemantlal Bhogayata, Neha Anilkumar Parmar

Rasapanchaka are responsible for the action of drug. Among them rasa is foremost. Direct contact of rasa with Rasanendriya is called Rasanapratyaksha. For that taste threshold is one of the directly perceivable parameters to know about the dominance or intensity of rasa for the drug. The study was planned to know the effect of two different Ritu on intensity of katu rasa of ushna dravya (Chitraka) by using taste threshold study with single blind method in specially designed proforma on 25 healthy volunteers. The obtained data were analysed by calculating the mean of dilutions. Taste threshold of ushna dravya (Chitraka) collected in Agneya Ritu was having higher intensity of katu rasa in both cold and hot infusion than Chitraka collected in Saumya Ritu.