Gastro protective property of Amlapittagna syrup

Abstract

One of the lifestyle disorders that impacts 10% of the global population is gastric ulcer. H pylori infection, use of anti-inflammatory medications, cigarette smoking, chronic alcohol use, stress, and altered prostaglandin synthesis and E metabolism are the primary causes. Gastric ulcer signs are comparable to those of amlapitta (gastritis). Ayurvedic classics describe a variety of formulations, including churna (powder), kwatha(decoction), asavarishta (fermentation preparations), rasayoga (mineral preparations), and syrup, for the treatment of amlapitta. It is stated that amlapittaghna arka (distillate) can be used to treat amlapitta. Guduchi (Tinospora cordifolia), nimba (Azadiracta indica) and patola (Trichosanthus dioca) are the components of the amlapittaghna arka. Patients dislike the tikta rasa (bitter taste)of the medications on the above list. Syrup is the dosage form that is most commonly used across all patient age categories. Arka has been altered to take the form of syrup to increase the product's palatability and shelf life. Aspirin-induced gastric ulcers in Wistar albino rats were used in an experiment to measure the gastroprotective impact. pH, ulcer index, gastric juice volume, free acidity, total acidity, protein content, and carbohydrate content were among the biochemical indicators that changed.