Abstract

PAIN MANAGEMENT IN SANDHIGATA VATA BY AYURVEDIC DIETARY FORMULATION: PILOT STUDY

*Vd. Anjali Turale and Vd. Vrushali Khandekar

ABSTRACT

Introduction: Sandhigata vata is most common form of Arthritis. It shows a strong association with aging and is a major cause of pain and disability in the elderly. In Ayurveda according to basic principle tridoshas predominance in our body with respect to stages of life i.e. Balyaawastha, Madhyamaawastha and Vriddhawastha. As age increases, vata dosha increases in an individuals. This aggravating vata triggers and accelerates dhatu kshaya and bala kshaya. There is effective dietary formulation which can be prepared at home and can reduce pain effectively. Material and methods: Pilot study was done on total 5 patients of Sandhigata vata on the basis of subjective parameter and Visual Analogue Scale. Symptoms were observed i.e. Ubhay janu sandhishool(B/L knee joint pain), Sakashta chankraman(Restriction of movement), vatapurna drutisparsha (crepitus), Aadhman (abdominal fullness), Malbaddhata (constipation), Daurbalya(weakness). In all these 5 patients dietary herb formulation (Methika, Jeerak and Ajmoda) for pain reduction and Vatanuloman and Shatavari and Ashwagandha as a Balya given for total 2 months and observation were done on basis of Visual Analogue Scale. Result: 1) Knee Joint pain was reduced. 2) Restriction of movements were also reduced. 3) Weakness was reduced. 4) Visual analogue scale showed marked improvement. Conclusion: Methika, Jeerak and Ajmoda these three dietary herbs are useful in reduction of pain in sandhigata vata.

Keywords: Sandhigata vata, dietary herb, dhatukhsay.