Anti-Oxidant effects of Swarnamakshika Bhasma : A Experimental Study

Shodhana of Swarnamakshika carried out by Bharjana in Eranda Tila. Marana of Swarnamakshika by finely powdered Shudda Swarnamakshika was taken in a Khalvayantra. Then equal quantity of Shudda Gandhaka was added and triturated together till they become homogenous. To this mixture 100ml of Jambhira Rasa was added triturated well till it becomes semisolid consistency. The paste were made into shape of Chakrikas weighing 25gm and 8cm uniformly and kept for drying. Subjecting into 5 required number of Varahaputas. The present day lifestyle and food habits have increased the production of free radicals. These cytotoxic free radicals not only raise the oxidative stress but also play an important role in the immune-system dysfunction due to which the mankind is prone to various major ailments and it is now proved that diseases like Prameha, Pandu, Vatavyadhi etc. are free radical mediated ones. To tackle these free radicals our body needs antioxidants. An antioxidant is a molecule which is capable of inhibiting the oxidation of other molecules. Oxidation reactions can produce free radicals which in turn start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions. Many herbals drugs and compound herbal preparations have been screened for their antioxidant and immuno-modulatory properties but still there is a need for effective antioxidants. This dearth and also the fact that Swarnamakshika is being used in treating many of the free radical mediated diseases prompted us to take the present study which aims to validate the Antioxident effect of Swarnamakshika Bhasma scientifically and explain its probable mode of action at the cellular level