Nutraceutical Analysis of Rasnadi Yusha
Authors: Sonia John, T B Tripathy and M B Kavita
Number of views: 161
Introduction: Rasnadi Yusha is described in Ayurveda classical texts as a recipe for dietic
intervention in Swasa (Bronchial asthma).The ingredients of Rasnadi Yusha includes Mudga
(Seeds of Vigna radiata), Rasna (Rhizome of Alpinia calcarata), Brihati (Root of Solanum
indicum), Kantakari (Root of Solanum xanthocarpum), Prishniparni (Root of Uraria picta),
Shalaparni (Root ofDesmodium gangeticum), Gokshura (Fruit of Tribulus terrestris), Bala
(Root of Sida cordifolia) and Chitraka (Root of Plumbago zeylanica) in various proportion
cooked in water.
Aim and Objective: To estimate the nutraceutical potential of Rasnadi Yusha.
Materials and Methods: The study was conducted at CSIR-CFTRI, Mysuru.The methodology
employed includes testing of macronutrients like carbohydrates, protein, fat and dietaryfiber.
Among micronutrients, minerals like calcium, magnesium, copper, iron,manganese and zinc
were tested by atomic absorption spectroscopic method. Antioxidant activity was tested by
DPPH method. Different solvents were used for extraction to estimate total polyphenols,
tannins and flavonoids.
Results: The nutritive analysis of Rasnadi Yusha showed low energy value (293.64kcal/100g)
and fat value (2.93g/100g).It contains high amount of dietary fiber (20.47g/100g), proteins
(21.39g/100g) and minerals. It also showed high content of polyphenol (1.94g/100g), flavonoid
(644.7 mg/100g) and tannin (511.5mg/100g).
Conclusion:The nutritional profile of Rasnadi Yusha revealed a dietary intervention that is low
in energy, carbohydrate, fat values and high in dietary fiber, proteins and minerals. The
preparation showed high polyphenol, flavonoid and tannin contents.