Pippali|dravyasambhasha

Pippali

Sanskrit name: पिप्पली

निरुक्ति: पिपर्ति पालयति पुरूषं पूरयति च क्षीणान् धातूनिति । (भा.नि.)

Pippali (Bha. Ni.) : It is useful in many disorders and acts as Rasayana.

Latin name: Piper longum Linn.

Gana: Charaka: Kasahara, Hikkanigrahana, Shirovirechana, Vamana, Truptighna, Dipaniya, Shulaprashamana

Sushruta: Pippalyadi, Urdhwabhaghahara, Shirovirechana

Bhavapraksha nighantu: Haritakyadi Varga 49-54

Dravyaguna Vijnana II (P.V.): Kasahara page 275-279

API Part I Vol IV

Synonyms:

मागधी : मगध् षु भवा । (भा.नि.)

Magadhi (Bha. Ni.) : It grows in Magadha desha.

वैद् ही : विद् ह् षु भवा । (भा.नि.)

Vaidehi (Bha. Ni.) : It grows in Vaideha desha (Nepal).

उपकुल्या : कुल्यामुप स्मीप् गता जायमाना । (भा.नि.)

Upakulya (Bha. Ni.) : It grows along the sides of water streams.

कणा : कणाकारफलत्वात् । (भा.नि.)

Kana (Bha. Ni.) : Fruits are small berries.

शौण्डी : शुण्डा मध्यपानगृहम्, तत्र हिता ; मध्याभिषव् मध्यपान् चोपदंशरूप् ण प्रयोज्यत्वात्, शुण्डाकारफलत्वाच्च । (भा.नि.)

Shaundi (Bha. Ni.) : Fruits completely sunk in solid fleshy spike ( Trunk of elephant). It is used with condiments in drinking liquors.

कृष्णा : कृष्णफला, पक्व् सति फलानि रक्तानि, तदनुशुष्कानि कृष्णानि भवन्ति । (भा.नि.)

Krushna (Bha. Ni.) : Fruits red when ripe and black, when dry.

ऊषणा : ऊषति रसानां व्यथयति कटुत्वात् । (भा.नि.)

Ushana (Bha. Ni.) : It is Katu in taste.

कोला : कोलप्रमाणं फलमस्याः, कटुत्वाच्च । (भा.नि.)

Kola (Bha. Ni.) : Fruit weighs 1 Kola (approximately 6gms.). It is Katu in taste.

तीक्ष्णतण्डुला : तीक्ष्णस्तण्डुला बीजान्यस्याः। (भा.नि.)

Tikshna tandula (Bha. Ni.) : Seeds Katu in taste.

चपला : चपति शमयति रोगान्, लाति चारोग्यमिति, प्रसरणशीलत्वाच्च । (भा.नि.)

Chapala (Bha. Ni.) : It cures diseases and brings back the health.

Vernacular names:

Hindi: Pipari Assam: Pippali

Marathi: Pimpali Bengal: Pipul

Kannada: Hippali Gujarat: Pipali, Lendi Peepeer

Telagu: Pippallu Punjab: Magh Pipali

Tamil: Tippili Guajarati: Lindi pipal

Malayalam: Tippali

English: Long pepper, Indian long pepper.

Morphology:

Habit : Slender aromatic climber, rooting at the nodes, the branches erect, subscandent, swollen at the nodes; Leaves : alternate, lower ones broadly ovate, cordate, upper ones oblong, oval, all entire, smooth, thin with reticulate venation, veins raised beneath; Flowers in solitary spikes; Fruits berries, small, red when ripe, completely sunk in solid fleshy spike. The mature spikes collected and dried form the commercial form of pippali.

Distribution: Throughout India, in evergreen forests, often cultivated.

Types: Another species – Piper sylvaticum Roxb. – Assam, Bengal;

Rajanighantukara has mentioned four types- 1. Pippali 2. Gajapippali, Simhali pippali 4. Vanapippali.

P.V. Sharma sir explains: Pippali is found in Magadh etc regions of India; fruits of Chavya are considered as Gajapipplai; Pippali found in regions of Shrilanka, Singapur etc is called Simhali pippali and is Piper retrofractum Vahl. Vanapippali is wild variety, possibly Piper sylvaticum Roxb. or Piper peepuloides Roxb. is considered and common in areas of Assam, Bengal. It is small, thin and less pungent.

Guna-Karma:

Guna: Snigdha, Laghu, Tikshna

Rasa: Katu Vipaka: Madhura

Virya: Anushna Prabhava:

Karma: Doshaghnata: Vata-Shleshmahara; Pitta prakopaka

Anyakarma: Dipana, Vatanulomana, Shulaprashamana, Vrushya, Rasayana, Rechana, Yakrut uttejana, Krumighna, Kasahara, Shwasahara, Hikkanigrahana, Jwaraghna

Prayoga: Shwasa, Kasa, Udara, Jwara, Kushtha, Prameha, Gulma, Arsha, Pliha, Aruchi, Agnimanya, Shula, Amavata, Yakrut roga

Ardra Pippali: Guna: Snigdha, Guru

Rasa: Madhura

Vipaka: Madhura

Virya: Shita

Doshakarma: Pittaprashamana, Kaphaprada

	Pippali	Ardra Pippali
Guna	Laghu, : Snigdha, Tikshna	Guru, Snigdha
Rasa	Katu	Madhura
Virya	Anushna	Shita
Vipaka	Madhura	Madhura
Doshaghnata	Vata-Shleshmahara; Pitta prakopaka	Pittaprashamana, Kaphaprada

Chemical composition: The fruits of P. longum have starch, protein and alkaloids, volatile oils, saponins, carbohydrates, and amygdalin

Alkaloids : piperine, methyl piperine, pipernonaline, piperettine, asarinine, pellitorine, piperundecalidine, piperlongumine, piperlonguminine, retrofractamide A, pergumidiene, brachystamide-B, a dimer of desmethoxypiplartine, N-isobutyl decadienamide, brachyamide-A, brachystine, pipercide, piperderidine, longamide, dehydropipernonaline piperidine and tetrahydro piperine.

Prayojya Anga: Phala : Fruit greenish-black to black, cylindrical, 2.5 to 5 cm long and 0.4 to 1 cm thick, consisting of minute sessile fruits, arranged around an axis; surface rough and composite; broken surface shows a central axis and 6 to 12 fruitlets arranged around an axis; taste, pungent producing numbness on the tongue; odour, aromatic.

Mula

Sangraha Kala: NA

Amayika prayoga:

Bahya:

1. Hikka: Nasya with Pippali churna and Mishri mixed in Jala. ( Sho.Ni.)

2. Kamala: Nasya and Anjana with fine powder of Pippali and Vidanga. . ( Sho.Ni.)

Abhyantara :

1. Use of Pippali with different Anupana:

Pippali when used with Madhu cures Medas and Kapha, Shwasa, Kasa, Jwara and is Vrushya, Medhya, Agnivardhana;

Pippali with Guda cures Jirna jwara, Agnimandya Kasa, Ajirna, Aruchi, Shwasa, Hrudroga, Pandu, Krumi;

Guda should be always double the weight of Pippali.

2. Kasa : A. Ghee roasted Pippali churna mixed with Saindhav lavana should be licked with Madhu. (Cha.Chi.22)

B. Fine powder of Pippali should be given with Guda. (Harita)

3. Kaphaja Kasa : Oil roasted Pippali churna mixed Mishri should be given with Kulatta kwatha.(A.Hru.Chi.2)

4. Atisara : A.Fine powder of Pippali should be licked with Madhu. .(A.Hru.Chi.9)

B. Pippali churna should be given with Dugdha for 3 days. It cures Pravahika. (Sho.Ni.)

5. Ajirna : Pippali churna should be given with Guda. (Sha.Sam)

6. Amlapitta : Pippali churna should be licked with Madhu. (Chakradatta)

7. Parinama shula : Ghrita prepared with Pippali Kalka and Kwatha should be licked with Madhu followed by Dugdha. (Vangasena)

8. Plihodara : Pippali churna and Loha churna should be given with Dugdha. (Sho.Ni.)

9. Gandamala : Vardhamana Pippali is beneficial. (Sho.Ni.)

10. Shleshmaja jwara : Pippali churna should be licked with Madhu. (Harita)

11. Vishama jwara : Pippali churna should be licked with Madhu and Ghrita followed by Godugdha. (Sho.Ni.)

12. Jirna jwara : Pippali churna should be given with Guda. (Sho.Ni.)

13. Vatarakta : Vardhamana Pippali pasted in Dugdha and Jala should be given. After 10 days, decrease the same. Diet: Only Dugdha. (Su.Chi.5)

Vardhamana Pippali yoga is beneficial in Vishama jwara, Pandu, aruchi, Plihodara, Arsha, Kasa, shvasa, shotha, Agnimandya, Hrudroga and Udararoga.

14. Krimi : Pippali mula churna should be given with Ajadugdha. (Su.U.54)

Matra: 1-2 Valla with Madhu.

Vishishta Yoga: Gudapippali, Pippalikhanda, Pippalyasava

Research:

1. Insecticidal and acaricidal activity : The essential oil of the P. longum showed insecticidal and insect-repellant activity. Cinnamomum zeylanicum toxicities of two piperidine alkaloids (pipernonaline and piperoctadecalidine), isolated from P. longum were determined against five species of arthropod pests. Both of the alkaloids showed insecticidal activity.

2. Bioavailability enhancers : Piperine of P. longum shown to enhance the bioavailability of structurally and therapeutically varied drugs. It is maybe by modulating membrane dynamics due to its easy partitioning and raise in permeability of other drugs. It was reported that piperine also enhance the oral bioavailability of phenytoin in humans.

3. Coronary vasodilation activity : Shoji et al., (1986) reported the amide dehydropiperonaline analogue isolated from the fruit of P. longum has established the capability to induce coronary vasodilation.

4. Anti-obesity activity

5. Lee et al., (2005) reported the pharmacological inhibition of acyl Co-A diaylglycerol

6. acyltransferase has emerged as a possible therapy for the management of obesity. Compounds

7. containing piperidine groups are measured potential acyl Co-A diacylglycerol acyltransferase

8. inhibitors

4. Anti-obesity activity : Lee et al., (2005) reported the pharmacological inhibition of acyl Co-A diaylglycerol acyltransferase has emerged as a possible therapy for the management of obesity. Compounds containing piperidine groups are measured potential acyl Co-A diacylglycerol acyltransferase inhibitors.

5. Anti-asthmatic activity The extract of P. longum in milk reduced passive cutaneous anaphylaxis in rats and protected gunia pigs against antigen-induced bronchospasm.

6. Immunomodulatory activity : Mananvalan and Singh (1979) reported the immunomodulatory potential of P. longum fruits extract has been evaluated by hoemagglutination titre, macrophage migration index, and phagocytic index in mice. A well-known ayurvedic preparation containing long pepper, pippali rasayana, was tested in mice infected with Giardia lamblia and found to produce significant activation of macrophages as shown by an increased macrophage migration index and phagocytic activity.

Important references:

भावप्रकाश-पूर्वखण्ड-मिश्रप्रकरण - २. हरीतक्यादिवर्ग

पिप्पली

पिप्पली मागधी कृष्णा वैदेही चपला कणा |
उपकुल्योषणा शौण्डी कोला स्यात्तीक्ष्णतण्डुला ||४९||
पिप्पली दीपनी वृष्या स्वादुपाका रसायनी |
अनुष्णा कटुका स्निग्धा वातश्लेष्महरी लघुः ||५०||
पिप्पली रेचनी हन्ति श्वासकासोदरज्वरान् |
कुष्ठप्रमेहगुल्मार्शः प्लीहशूलाममारुतान् ||५१||
आर्द्रा कफप्रदा स्निग्धा शीतला मधुरा गुरुः |
पित्तप्रशमनी सा तु शुष्का पित्तप्रकोपिणी ||५२||
पिप्पली मधुसंयुक्ता मेदःकफविनाशिनी |
श्वासकासज्वरहरा वृष्या मेध्याऽग्निवर्धिनी ||५३||
जीर्णज्वरोऽग्निमान्द्ये च शस्यते गुडपिप्पली |
कासाजीर्णारुचिश्वासहृत्पाण्डुकृमिरोगनुत् |
द्विगुणः पिप्पलीचूर्णाद् गुडोऽत्र भिषजां मतः ||५४||