A toxicological review of Dhatura

Dhatura is mentioned under the group of Sthavara Vanaspatic Visha, in different Ayurvedic text books it is also referred as deliriant poison. Dhatura is a genus of nine species of flowering plants which are poisonous in nature. On scrutinizing, the seeds and flowers of Dhatura plant contain alkaloids such as Scopolamine, Hyoscyamine and atropine which are highly toxic but found therapeutically essential as well. The poisonous substance (alkaloids) possess anticholinergic effects such as tachycardia, hyperthermia, mydriases etc., which can be resolve by administration of physostigmine as an antidote. Medico legally it has been found that the drug is being used as stupefying agent mixed in Prasad by the robbers for robbery, kidnapping, and also as homicidal as well as suicidal

Pharmaceutical analytical study and their nutritive evaluation of Samsarjanopayogi Pathya Kalpas and their modified form

In present era demand for quick, more convenient, healthy and quality instant food preparations are increasing and there is a leading edge to pharmaceutically modify them in accordance to the patient compliance, portability, and to provide best quality and hygiene by utilizing the presently available sophisticated modern technology. Hence, the study has been specially planned to modify the Peyadi Pathya Kalpas into instant form and assess their physico chemical properties and to evaluate their nutritive values. Flaking technique was used for raw ingredients of Peyadi Pathya preparations. Fresh form of Manda, Peya and Vilepi were prepared using Shashtika Shali and white rice (Tandula) respectively. In same way Yusha was prepared using Mudga and Kulattha separately. The cooking time required for raw grains were 35±1.42, 12±0.41, 35±1.17 and 45±0.73 minutes respectively. The flaked ingredients cooking time was 6±1.35, 3±1.13, 3±1.40, 4±1.20 minutes respectively. The percentage of Carbohydrate observed in raw samples i.e. Shashtika Shali 75.2%, white rice 78.52% respectively and percentage of carbohydrate content in flaked samples were 77.43%, 79.49%. The protein content of raw samples of Mudga and Kulattha are 22.93% and 21.91% respectively and flaked samples were 22.93%, 20.91% respectively, so the flaking technique was used to convert the raw ingredients into flakes which were helpful to reduce the cooking time, energy consumption and less compromising with the nutritive values as concerned