Abstract

Ayurveda, the ancient system of herbal medicine is growing popular world wide, but a number of factors such as standardization and stability studies are still at an infant stage for an ayurvedic product. This research paper deals with the study of interaction in some ayurvedic preparations containing vidang with loha bhasma under different storage conditions. The formulations selected were Vidangadi Lauha, Candanadi Lauha and Navayasa Churna. The ratio of vidang and loha bhasma in these preparations were 1:9 and 1:12, hence test samples containing this ratio and pure vidang were subjected to different storage conditions such as, at room temperature, in a dessicator at room temperature and at cold temperature for a period of 6 months. The samples were also evaluated for antimicrobial activity. It was observed that the test samples (except pure vidang) showed a decrease in embelin content with time. The embelin content in pure vidang remained constant.