Evaluation of bioactivity of anandabhairava rasa: indigenous herbo mineral preparation.

Abstract

Ayurveda, an ancient medical system, utilizes herbal, mineral, and mercurial preparations, including Rasa preparations, in addition to herbal methods. Anandabhairava rasa is one of the key Rasa ouashadhi stated in the Ayurvedic medical system. Especially, ABR was indicated for Athisara (diarrhea) and Jwara (fever). Hingula (cinnabar) and Vatsanabha (Aconitum ferox) are key ingredients in Anandabhairava rasa. It has a reddish-colored, specific-smelling substance. Methanol extract was used to evaluate its bioactivity. The antioxidant properties of ABR were evaluated using various tests, including DPPH free radical scavenging and Ferric reducing ability of plasma (FRAP) assays, Anti-inflammatory properties of the ABR were investigated using vivo assay cell viability and proliferation, Alpha amylase assay for antidiabetic properties, and well diffusion method for antimicrobial properties. The antioxidant property of Anandabhairava rasa methanol extract and BHT standard DPPH was shown to have an IC50 value of 368.7±20.98 (μg/ml), 138.7±21.24 (μg/ml), and 501.2±14.19 (μg/ml),154.8±24.25 (μg/ml) for FRAP, respectively. The anti-inflammatory properties of Anandabhairava rasa and standard aspirin IC50 values are 449.5±04.25 (μg/ml) and 1102±06.25 (μg/ml), respectively. The typical antidiabetic assay properties for Anandabhairava rasa and acarbose are 84.90±20.46 (μg/ml) and 135.4±19.12 (μg/ml), respectively. Anandabhairava rasa has shown a better zone of inhibition against Escherichia coli (E. coli) of antimicrobial assay. Anandabhairava rasa possesses significant anti- inflammatory, antioxidant, and some antidiabetic qualities when these data are considered. Therefore, it can be prescribed for various Jwara (fever) and Athisara (diarrhoea) diseases efficiently in Ayurvedic treatment.