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The Art Of Drug Compounding In Traditional Thai Medicine by Dr. Beauty

Within the past bee an increase in global awareness of environmental issues including the proper usage and preservation of natural resources. Thailand, in an effort to become self-reliant, has strived to fully utilize and protect the existing natural resources including medicinal plants. In solving the country's health problems, the government has resorted to the use of medicinal plants in order to provide basic health card for the people. In spite of the fact that much of the research carried out on Thai medicinal plant has, in the past, been directed towards the isolation of active compounds for use as modern drugs, it is recognized that appropriate modification an development of indigenous drugs are of equal importance.

The intrinsic principles of traditional Thai medicine are propounde on the knowledge of:

1. Drug matters. This concerns the basic knowledge of each drug ingredient which may be derived from plant, animal of mineral. Traditional practitioners must be knowledgeable on the names, description, colour, odour and taste of each drug.

2. Drug attributes. In Thai medicine, drugs are divided into groups according to their pharmacological actions. The tastes ascribed to the formulated drugs are believed to be correlated to their ability to cure certain ailments. For instance, drugs with a cooling taste are said to cure ailments caused by the fire element while those with acrid taste are prescribed for the restoration of the wind element. Individual drugs are recognized as possessing astringent sweet, bitter, acrid, nutty, salty or sour tastes.

3. Drug grouping. To facilitate drug prescription in traditional Thai medicine where a recipe may consist of 30-40 ingredients, a number of drug ingredients are grouped together. These may bi ingredients with similar nature or attributes or they may be different drugs grouped together to form specific entities. Each of these drug groups may consist of two to nine ingredients. An example of these entities is "the two licorices" comprising Thai licorice (Albizia myriophylla) and Spanish licorice (Glycyrrhiza glabra).

4. Drug dispensing or compounding. In traditional Thai medicine, a drug refers to two or more ingredients mixed together into an appropriate dosage form. The ingredients contained in each recipe may be classified into three main categories, namely the principal drug(s), the adjuvant (s) and the flavouring agents. In general, twenty-five dosage forms are recognized. These include the more common preparations, such as pills, decoctions, alcoholic macerates, snuffs, poultices and suppositories. In addition to these traditional dosage forms, the Ministry of Public Health has permitted two more modern dosage forms for traditional drugs, i.e. tables and capsules. Preservatives are also allowed to be used in traditional drug formulation.

Besides the main principles as outlined above, other factors also have to be taken into consideration. These are:

1. Specific knowledge of drug ingredients. Since more than one drug plant may possess identical common or local names, traditional practitioners must be able to identify the correct species and to differentiate between useful species and poisonous ones. The knowledge on the part or parts of medicinal plants to be used is also essential. Other pertinent information includes the forms in which the drug ingredients are required. Some ingredients are best used fresh while others are used in the dried form. Certain ingredients may need to be detoxified prior to use.

2. Doses. The appropriate amount of each ingredient is usually measured out using the old system of measurements. An example of traditional Thai system of measurement ofr weight is given below.

1 chang (1.200 g)=20tum-lueng
1 tum-lueng(60 g)=4baht
1 baht(15 g)= 4 salueng
1 salueng(3.75 g)=2feung
1 feung (1.875 g)=4 pai
1 pai(0468 g)=2utt

Traditional systems for measuring lengths and capacities also exist.

3. Vehicles. These are liquids used in drug formulation in order to dissolve or to extract active constituents from drug ingredients. In many cases, they may act to potentiate the action of the principal drug. Vehicles used in traditional drug formulation include water, spirit and lime water, for instance. The potency of the elixir may depend on the choice of vehicle used.

4. Methods of preparation. Of the 25 dosage forms previously mentioned, in practice only four or five are in common use and these are briefly described below.

Preparation of Drug Ingredients

All ingredients must first be washed and then cut into small pieces if they are to be used fresh. If dried ingredients are required, fresh ingredients are sliced thinly and sum dried.

Fluid Extracts

Both fresh and dried ingredients may be prepared into the above explanation. The method is suitable for ingredients which are water soluble but may be unappetizing in their crude forms. To prepare an extract, the plant materials are placed into a utensil which may be a clay, an enameled or stainless steel pot. Water is added as stipulated in the recipe or until it just covers the ingredients. The mixture is then boiled for 2-30 minutes depending on the types of ingredients used.

Infusion

A somewhat simpler version of the above procedure, the method entails the addition of boiling water onto finely shredded ingredients contained in a small cup or glass with a lid. The mixture is set aside to brew for 3-5 minutes, after which the clear supernatant is decanted.

Alcoholic Macerates

This method is mostly used for extracting water-insoluble constituents from dried drug ingredients. Air- dried drugs are weighed, wrapped in a piece of muslin and then placed into a glass jar with a tightly fitted lid. Sufficient quantity of spirit (28-40 degree proof) is then added to just cover the ingredients. With daily stirring, the maceration process is usually allowed to proceed of a period of 1-5 weeks.

Pills

To prepare pills, binding agents such as honey or syrup are used. Dried and finely powdered ingredients are placed into a bowl and a small amount of honey is gradually added. This mixture is then kneaded into a large ball. The mixture may be shaped into small round balls by hand or with the aid of a special tool. The finished pills are then sun dried for 1-2 days. The pills produced in this way may be stored in closed jars for up to one month.

As outlined above, the techniques of drug compounding in traditional Thai medicine are, in most cases, kept simple with minimum requirement for sophisticated equipment, so that they could e practiced at household and community levels. With the advancement of today's technology, however, the methods of indigenous drug production could be vastly improved to make the drugs more effective, safer and more acceptable to the modern generation.

Tamarind
Scientific name: Tamarindus indica Linn.
Family:GEGUMINOSAE
Vernacular name:Ma-khaam

The pulp is used as a laxative in traditional Thai medicine while the kernels from roasted ripe seeds are used as an anthelmintic for threadworms in children. The pulp contains 12-15 percent of organic acids including tartaric, citric and lactic acids.

Plaunoi
Scientific name: Croton sublyratus Kurz
Family:DUPHORBIACEA
Vernacular name:Plaunoi

Indian Senna
Scientific name:Cassia angustifolia Vahl
Family:LEGUMINOSAE
Vernacular name:Ma-khaam-khaek

Asiatic Pennywort
Scientific name:Centella asiatica Urban
Family:UMBELLIFERAE
Vernacular name:Bua-bok

Plai
Scientific name:Zingiber cassumunar Roxb.
Family:ZINGIBERACEAE
Vernacular name:Plai

The pressed juice from pounded fresh rhizomes has long been used to relieve sprains. The powder derived from the dried rhizomes is used in traditional medicine as an anti-asthmatic agent.

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Article Source: http://www.earticlesonline.com/Article/The-Art-Of-Drug-Compounding-In-Traditional-Thai-Medicine/101815

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Zojirushi 4-L. Hot Water Dispensing Pot $169.95 This one-touch, electric pot has a computerized temperature control system that brings water to a boil so you have hot water for making tea, instant soups, cocoa and more. Its compact design takes up little counter space so it's ideal for smaller kitchens or your pantry shelf. The side window gives a quick glance at the water level while the large, digital LCD panel lets you check the water temperature which operates at 175 to 208 degrees. To keep your water crystal clear, the pot has a Dechlorinate and Descale button to reduce chlorine and musty odors. Comes with an auto shutoff for added safety and a 3-ft. power cord. Zojirushi Window Micom Electric Dispensing Pot Videos

Zojirushi Zutto Micom Electric Dispensing Pot - Silver $134.99 Keep liquids warm with this electric dispensing pot that features 3 temperature settings at 140 , 195 or 208 . The micro-computerized temperature control system displays actual water temperatures at all times.

Zojirushi Micom 101-Oz Electric Dispensing Pot - White/Gray $159.99 Keep liquids warm with 3 temperature settings at 175 , 195 or 208 with this electric dispensing pot. The micro computerized temperature control system displays actual water temperatures at all times.

Sunpentown SP-3619 Hot Water Pot $65.99 The SP-3619 hot water pot with dual pump system has a 3.6 liter capacity and provides hot water whenever you need it.

Sunpentown SP-3017 Hot Water Pot $55 The SP-3017 comes with a stainless steel body and inner pot to give you a long lasting life.

Sunpentown CA-021 Citric Acid Water Pot Cleaner $6 The Sunpentown CA-021 citric acid water pot cleaner is ideal in family and pet households with a non-toxic composition whiile being biodegradable for the environment!

Sunpentown SP-5016 Hot Water Pot $68.24 Simply add hot water and the Sunpentown SP-5016 will do all the rest.

Sunpentown SP-3015 Hot Water Pot $48.95 Quickly heat up water for your tea in moments with the SP-3015.

Sunpentown SP-3618 Hot Water Pot $72.94 The SP-3618 comes with an auto-clean function to make sure that there is no build up.

Bayou Classic AL-7410 19.125 Inch 10 Gallon Jambalaya Pot Lid $35 The Bayou Classic AL-7410 jambalaya pot lid was designed specifically for use with the Bayou Classic CI-7410 10 gallon jambalaya pot.

Bayou Classic AL-7404 16.73 Inch 4 Gallon Jambalaya Pot Lid $25 The Bayou Classic AL-7404 jambalaya pot lid is especially made to be used with the Bayou Classic CI-7404 4 gallon jambalaya pot.

Bayou Classic AL-7418 23 Inch 18 Gallon Jambalaya Pot Lid $54 The Bayou Classic AL-7418 jambalaya pot lid is designed specifically for use with the Bayou Classic CI-7418 18 gallon jambalaya pot.

Bayou Classic 0822 Jambalaya Pot Lift Hooks $15.99 The Bayou Classic 0822 jambalaya pot lift hooks are made to be used with Bayou Classic jambalaya pots.

Primo 900131 Countertop Bottled Water Dispenser $57.99 The Primo 900131 countertop bottled water dispenser requires no electricity and features easy push button dispensing.

Bayou Classic CI-7407 7 Gallon Cast Iron Jambalaya Pot Set $139 The Bayou Classic CI-7407 7 gallon jambalaya pot set comes complete with a pot, tripod stand with foot pads and 2 lift hooks.

Primo 900114 Ceramic Countertop Bottled Water Dispenser $57.99 The Primo 900114 ceramic countertop bottled water dispenser offers easy, portable water dispensing without the hassle of electrical or water connections!

Primo 900137 Hot & Cold Water Dispenser $164.95 The Primo 900137 hot and cold water dispenser offer convenient water dispensing at home or the office while saving space, time, and money!

Bayou Classic CI-7415 15 Gallon Cast Iron Jambalaya Pot Set $205 The Bayou Classic CI-7415 cast iron jambalaya pot set is built to last, so expect a lifetime's worth of enjoyment.

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Bayou Classic CI-7418 18 Gallon Cast Iron Jambalaya Pot Set $229 The Bayou Classic CI-7418 cast iron jambalaya pot set includes 2 lift hooks for safe and easy handling.

Bayou Classic CI-7404 4 Gallon Cast Iron Jambalaya Pot Set $119 The Bayou Classic CI-7404 4 gallon jambalaya pot is made of durable cast iron and comes with a tripod stand and lift hooks.

Bayou Classic CI-7410 10 Gallon Cast Iron Jambalaya Pot Set $169 The Bayou Classic CI-7410 10 gallon jambalaya pot set can be used anywhere out of doors -- even directly on a campfire.

Koolatron CM10G-CA Total Chef Chocolatiere Chocolate Fondue Pot $25.99 The Koolatron CM10G-CA Total Chef Chocolatiere chocolate fondue pot comes with everything you'll need to enjoy a total-chocolate lifestyle!

Bayou Classic CI-7411 4 Gallon Cast Iron Stew Pot $119 The Bayou Classic CI-7411 4 gallon cast iron stew pot makes more than just jambalaya -- use for soups, gumbo, etoufee or popcorn as well.

Bayou Classic CI-7430 30 Gallon Cast Iron Jambalaya Pot Set $339 The Bayou Classic CI-7430 30 gallon jambalaya pot set features cast iron construction, which provides superior heat retention and even heating.

Bayou Classic AL-7415 21.5 Inch 15 Gallon Jambalaya Pot Lid $42 The Bayou Classic AL-7415 jambalaya pot lid keeps your food warm and prevents insects from ruining your outdoor meal.

Koolatron CM20 Total Chef Deluxe Chocolatier Chocolate Fondue Pot $36.99 The Koolatron CM20 Total Chef Deluxe Chocolatier chocolate fondue pot offers an easy way to share your favorite chocolate recipes with friends and family!

Fuel Dispensing Element 25Gpm $23.94 Fuel Dispensing Element 25Gpm Racor Interceptor Water Absorbing Filters FUEL DISPENSING ELEMENT 25GPM

Sunpentown Hot Water Pot with Reboil Function $69.06 The Sunpentown Hot Water Pot with Reboil Function (SP-3015) is an ideal companion for tea lovers or anyone who needs hot water handy. This hot water pot is user friendly - just add drinking water and the unit automatically turns on. Water is held at the boiling point. The one touch dispensing and spinnable bottom make the hot water pot even easier to use. Micro-computerized dry-boil protection prevents overheating. Features include a stainless steel gall and a removable top lid for easy cleaning. Auto reboil and a manual re-boil button add utility. The dispenser is dry-out proof and has a water volume indicator window. Please note: This unit is not recommended for use at altitudes above 300 meters. (Pot may stay in boil status and not switch to keep warm mode.) Keeps Hot Water Handy: This hot water dispenser is perfect for tea lovers and those who need to keep hot water on hand Easy to clean: The stainless steel gall and removable top lid facilitate easy cleaning Dry-Out Proof: With a micro-computerized dry-boil prevention system, the dispensing pot will never dry out, so there's no need to worry about overheating

Sunpentown Hot Water Pot with Dual-Pump System $94.56 The Sunpentown Hot Water Pot with Dual-Pump System (SP-3619) is an ideal companion for tea lovers or anyone who needs hot water handy. This hot water pot is user friendly - just add drinking water and the unit automatically turns on. One touch dispensing and spinnable bottom make the hot water pot even easier to use. This unit also features a second manual pump, enabling you to dispense water even when the power goes out. Micro-computerized dry-boil protection prevents overheating. Features include a stainless steel gall and a removable top lid for easy cleaning. Auto reboil and a manual re-boil button add utility. The dispenser is dry-out proof and has a water volume indicator window. Please note: This unit is not recommended for use at altitudes above 300 meters. (Pot may stay in boil status and not switch to keep warm mode.) Keeps Hot Water Handy: This hot water dispenser is perfect for tea lovers and those who need to keep hot water on hand Easy to clean: The stainless steel gall and removable top lid facilitate easy cleaning Dry-Out Proof: With a micro-computerized dry-boil prevention system, the dispensing pot will never dry out, so there's no need to worry about overheating

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