Abstract

A CONCEPTUAL REVIEW ON TAILA MURCHANA

Dr. Anju Saharan*, Dr. Chandan Singh Dhakad, Dr. Rohini Jat and Dr. Rajnika Yadav

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Abstract

Taila kalpana is a commonly used dose form that is mentioned in Ayurvedic formulations for internal and exterior application. The initial stage of Taila preparation is called Taila murchana. Murchana has been used to increase the oil's efficacy, get rid of amadosa and foul odors. Classic Tailas like Eranda (Castor), Tilataila (sesame), and Katu (Mustard) require Murchanaas's initial Taila paaka procedure.It has been mentioned in detail for the first time in Bhaishajya Ratnavali. Using this technique, medicine's fat and water-soluble active ingredients are isolated and added to medicinal oil. Compared to crude taila, taila containing murchana has a longer shelf life and greater medicinal effectiveness. The Murchana procedure is extremely important in the current globalized environment where there is a need for increased treatment efficacy. Therefore, the manufacturing of any therapeutic oil must absolutely contain the Murchana procedure as a precondition. In this article an attempt has been done to review concepts regarding Taila murchana in literature of Ayurvedic pharmaceutics.

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