Nutritional, therapeutic, and Rasayana potential of Panchamruta yusha in Ayurveda
1Binish Naaz and 2Satej T. Banne
1,2Department of Dravyaguna Vigyan, Parul Institute of Ayurved, Parul University, Limda, Vadodara - 391760 (India) 1Email: 2302022040002@paruluniversity.ac.in Mob. No.: 7000295423 2Email: satej.banne@paruluniversity.ac.in Mob. No.: 9099867731
ABSTRACT
Panchamruta, a revered Ayurvedic formulation, embodies the principle of the Ahara-Aushadha Abheda - the inseparability of food and medicine. Traditionally prepared as a sacred blend of cow milk, curd, ghee, honey and sugar, Panchamruta holds ritualistic, spiritual, and therapeutic significance. Its medicinal extension, Panchamruta Yusha, prepared from legumes such as Kulatha (horse gram), Masha (black gram), Nishpava (flat beans), Mudga (green gram), and Adhaki (pigeon pea), demonstrates notable health benefits. Rich in protein, dietary fiber, minerals, and bioactive compounds like flavonoids and saponins, this formulation supports digestion, enhances immunity, reduces fever, and alleviates Kapha-related disorders. Modern scientific studies corroborate its antioxidant potential, highlighting its role in reducing oxidative stress and age-related degeneration. By aligning with Rasayana Chikitsa (rejuvenation therapy), Panchamruta Yusha promotes strength (Balya), nourishment (Brimhana), and tissue rejuvenation. Thus, Panchamruta represents a scientifically relevant, nutritionally balanced, and therapeutically valuable preparation, suitable for inclusion in daily dietary practices to promote overall health and longevity.