तीक्ष्णा पर्णयवान्युष्णा कटूतिक्ता रसे लघु:│ दिपनी पाचनी रुच्या मलसंग्राहणी परम् l l
अग्निमान्द्ये याकृद्रोगे ग्रहण्यामुदरक्रीमौ l विषुचीकायाम श्मर्या मुत्रकृच्छे च शस्यते l l
Botanical Name :Coleus amboinicus. Lour.
Classification:
According To Modern
Kingdom –Plantae
Order –Lamiales
Family – Lamiaceae
According To Ayurveda
Charak- Not included in Varga
Sushruta- Not included in Gana
Bhavprakash- Not included in Varga
Priya Nighantu-Karpooradi Varga
Other Names :
Hindi name- Pattaajwayin, Amroda, Patherchur , pathercheer
English name- Country borage, Indian mint, Indian borage
Bengali name- Patharchoor, Paterchur,Amalkuchi
Gujarathi name- Ovapan
Kannada name- Doddapatre, Sambrani, Sambranisoppu
Malayalam name- Panikoorka
Marathi name- Pan ova
Tamil name- Karpooravalli, Kurpurvallai
Telugu name- Karuvacru, Sugandavallekam, Karpoorvalli
French name :Coleus d’Afrique , Plectrianthusaromatique
German name : Cubanischeroregano,JamaicanThymian
Japenese name Koreusuamboinikusu , Kuuban oregano
Malay name : Daunkucing (Indonesia) , DaunKambing(Indonesia)
Russian name : Plektrantusaromatryi
Spanish name : Oregano
Vietnamese name:Tan day le
Marathi name- :Pan-ova
Gujarathi name – Ovapana
Chinese name – ZuoShou Xiang
Sanskrit Names-
Chornika,Kapooravalli,Sugandhi,Parnika,Himasagar,Ashmiribheda
General Information :
Habit – perennial herb, shrubby below. Branches – hispidly villous or tomentose. Stem – 30 to 90 cm long fleshy. Leaves – 2.5 to 5 cm long, petioled. Broadly ovate or cordate, crenate, fleshy and aromatic. Flowers – purplish coloured with short tube.
Properties (Gunadharma)
Rasa- Katu, tikta
Vipak- Katu
Virya- Ushna
Guna-Laghu, Ruksha, Tikshna
Specific Parts :
Leaf.
Doshaghnata :
Kapha- vatshamak.
Shloka’s :
तीक्ष्णा पर्णयवान्युष्णा कटूतिक्ता रसे लघु:│
दिपनी पाचनी रुच्या मलसंग्राहणी परम् l l
अग्निमान्द्ये याकृद्रोगे ग्रहण्यामुदरक्रीमौ l
विषुचीकायाम श्मर्या मुत्रकृच्छे च शस्यते l l
Benefits :
It should be used in aruchi, agnimandya, ajeerna, vishtambha, diseases of liver, udarashoola,atisara,grahani, vishuchika and in krimis by its ruchikara,deepaniya,pachaniya,vatanulomak,yakritottejak,grahi and krimighna in gunas.
Parnayavani juice is very effective for the treatment of vishuchika. It should be given in a dose of 12 ml. stat followed by 6 ml every hour for two doses. If no relief is obtained it should be repeated after 8 hours in the same manner.
Swasa (Dificulty in breathing)
Parnayavani (Coleus amboinicus) leaves juice is given with honey in case of Swasa (Difficulty in breathing) in a dose of 5-6ml.
Udarasula (Pain abdomen)
parnayavani (Coleus amboinicus) leaves juice with sugar is given in case of Udarasula (Pain abdomen).
Fresh juice of Parnayavani is given in a dose of 10ml with hot water for the treatment of intestinal worms.
Juice of Parnayavani with Adraka swarasa is givenven in indigestion.
Juice of Parnayavani with Kutaj twak Kwath is given in diarrheaand irritable bowel syndrome.
Paste of Parnayavani leaves is given to treat renal and urinary calculi.
Local application of Parnayavani leaves paste over the forehead gives relieves from the headache.
Juice of Parnayavani leaves with sugar is givento children in colic,in asthama,chronic cough,strangury,calculus,gonorrhoea,piles and dyspepsia.
Expressed juice of parnayavani is applied around the orbit to relieve the pain in conjunctivis. The Expressed juice of leaves are carminative hence used in dyspepsia also.
Parnayavani churna is also used in vatavyadhis like akshepaka,apatanakaa.It is also used in hridayroga.
It is diuretic in nature.
Formulation-
Grahanimihira taila
Dosage :
5 to 10 ml.
Research Corner :
A study is done to investigate protective effect of Coleus aromaticus leaf extract against naphthalene induced hepaleusaromaticus leaf extract against naphthalene induced hepatotoxicity in rats. Significant protective effect was observed against naphthalene induced liver damage damaged, which appeared evident from the response levels of marker enzymes (aspartate transaminase, alanine transaminase, acid phosphatase, alkaline phosphatase and lactate dehydrogenase).
