📄 Abstract
Nagaradyo’valeha, a classical ginger-based formulation described in Gadanigraha for Amavata and Vali-Palita Nashanam, was prepared following traditional guidelines to establish its foundational pharmaceutico-analytical profile. The manufacturing involved three sequential stages: preparation of Ksheera-Sunthi Mava, roasting in Go-Ghruta, and compounding with Khanda syrup and Prakshepa Dravyas (Vyosha and Trijataka). The final dark golden-brown paste exhibited a near-neutral pH (6.700), Loss on Drying of 17.949% w/w, Total Ash of 3.222% w/w, Acid-Insoluble Ash of 2.589% w/w, and Total Sugar of 23.563% w/w (Reducing Sugar: 8.654% w/w). The milk-ghee matrix effectively buffers ginger's acidity while stabilizing active lipophilic constituents. Overall, these findings confirm proper pharmaceutical processing, optimal stability, and absence of inorganic impurities, establishing baseline quality standards for Nagaradyo’valeha.
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📚 How to Cite:
Dr. Ashlesha Khade , Dr. Sachin Sheth, Dr. Shardul Chavan , PHARMACEUTICAL PREPARATION AND ANALYTICAL STUDY OF NAGARADYO'VALEHA WITH SPECIAL REFERENCE TO GADANIGRAHA , Volume 12 , Issue 8, August 2026, EPRA International Journal of Multidisciplinary Research (IJMR) , Pages: 660 - 663 ,