Abstract

PHARMACEUTICAL STUDY OF KOZHI KUZHAMBU

Sivakumar B.* and M. S. Krishnamurthy**

Abstract

The preference for the consumption of chicken meat can be seen as a global phenomenon, with customers in India often favouring chicken meat over other types of meat. The versatility of chicken meat, its low cost compared to other meats, and religious acceptance of chicken meat all contribute to its rising consumption. According to Ayurveda, chicken can be used not only as food but also as medicine. A remarkable example is a preparation Kozhi Kuzhambu. This formulation is referenced in the classical literature Sahasrayoga under Leha Prakarana. Kozhi Kuzhambu can be used to treat all types of Udara Vikaras, including Gulma, Udara Shula, Vriddhi, and Pleeha Roga. Aim: An attempt has been made to do the pharmaceutical study of Kozhi Kuzhambu. Method: Kozhi Kuzhambu was prepared as per the classical method and evaluated for its organoleptic characteristics. Results: The final product of Kozhi Kuzhambu was having the desired consistency and quality. Discussion: The pharmaceutical observations while carrying out the practical were emphasized. Conclusion: The pharmaceutical study of Kozhi Kuzhambu was successful, and the final product's quality was as anticipated.

Keywords: Kozhi Kuzhambu, chicken meat, Udara Vikaras, Vriddhi, Pleeha Roga.