Alembic Pharma Secures USFDA Approval for Generic Chronic Constipation Tablets
The US market for Prucalopride Tablets is estimated at around ₹940 crore, or US$100 million, offering a significant commercial opportunity for the company.
Health
News and Articles on Ayurveda, Yoga, Kundalini and other Indian way of health and medicines.
Ayushman Bharat PM-JAY Expands Nationwide, Covers 12 Crore Families and Six Crore Senior Citizens
AB PM-JAY initially covered 10.74 crore families identified through the Socio-Economic Caste Census 2011, representing the economically vulnerable bottom 40 per cent of the population. The beneficiary base was revised to 12 crore families in January 2023 to account for population growth. Around 37 lakh families of ASHA workers, Anganwadi Workers and Anganwadi Helpers were added in March 2024.
Avlehana–Vesana: Chickpea Flour in Ayurveda
Cicer arietinum is an accepted botanical species belonging to the legume family. It is an annual plant cultivated for its nutritious seeds and has a long history as both food and traditional medicine. Its ancestral geographical range is associated with the region extending from southeastern Türkiye towards Iran, followed by its spread across Asia, the Mediterranean and other agricultural regions.
Haritaki: The Revered Fruit of Ayurveda
The accepted botanical source of Haritaki is Terminalia chebula Retz., a tree belonging to the Combretaceae family. The Ayurvedic Pharmacopoeia of India defines the medicinal drug as the pericarp of the mature fruit. The species is native across the Indian subcontinent and extends eastward into parts of China and Indo-China.
Chavya (Piper retrofractum Vahl.): Ayurveda’s Pungent Herb for Agni, Ama and Digestive Balance
The Ayurvedic Pharmacopoeia of India officially defines Chavya as the dried stem of Piper retrofractum. It describes the plant as a smooth, fleshy climber cultivated mainly in southern India. The dried medicinal stem occurs as cylindrical or slightly twisted greyish-brown pieces with visible nodes and internodes. It possesses a pepper-like odour and a distinctly acrid taste.
Rice in Ayurveda: Shali, the Nourishing Grain of India’s Classical Food Tradition
Ayurvedic literature uses several words connected with rice. Vrihi and Shali refer to classes of rice, Dhanya may indicate the harvested grain or paddy, Tandula refers to the dehusked rice grain ready for cooking, and Odana refers to cooked rice. These distinctions reveal the depth with which Ayurveda examined rice from cultivation to digestion.
Rose in Ayurveda: Shatapatri, the Cooling and Fragrant Hundred-Petalled Flower
The rose commonly associated with classical Gulkand preparations is the cabbage rose or hundred-petalled rose, botanically accepted as Rosa × centifolia L. The multiplication sign reflects its hybrid origin. Plants of the World Online recognises it as an artificial hybrid involving Rosa canina, Rosa gallica and Rosa moschata. It belongs to the Rosaceae family.
India’s MBBS Capacity Nearly Triples to 1.39 Lakh Since 2014
The establishment of medical colleges in remote and underserved districts forms an important part of the government’s strategy. New institutions are being developed by linking medical colleges with existing district and referral hospitals, allowing students to receive clinical training while strengthening healthcare services in regions that previously had limited access to medical education and specialist treatment.
Nishpava: The Hyacinth Bean in Ayurveda and India’s Classical Food Tradition
The accepted botanical name is Lablab purpureus (L.) Sweet, while Dolichos lablab L. is an older botanical synonym frequently retained in Ayurvedic publications and traditional food compendia. The plant belongs to the Fabaceae family. The Sanskrit name is written as Nishpava, Nispava or Nispavah in different transliteration systems.
Patha: The Velvet Leaf of Ayurveda
Patha is a herb of movement, digestion, cleansing and correction. It is used in classical Ayurveda for abdominal pain, diarrhoea, vomiting, fever, itching, skin disorders and disorders connected with breast milk impurity. Its bitter-pungent taste, sharp quality and heating potency make it a powerful herb for clearing stagnation, supporting digestion and purifying channels.