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Sharbat Banafsha or Gul Banafsha Sharbat is a sweet herbal preparation. The chief ingredient of this medicine is Banafaha or Viola odorata. Sharbat or sherbet means the sweet drink, prepared from decoction, infusion, and water extract of either dry fruits or herbs or seeds etc. The word Sharbat is derived from the Arabic Sarba, which means Drink.
Sharbat Banafsha is indicated in catarrh, cold, cough, fever, headache and pain and soreness of throat. It is a cooling in nature and gives relief in acute thirst. Here is given more about this medicine, such as benefits, indication/therapeutic uses, composition and dosage.
- Synonyms: Sharbat-e-Banafsha, Sharbat-e-Banaphsha
- Type of medicine: Classical Unani Medicine
- Availability: Online and at medical stores
- Suitable for: Unisex
- Main Indication: Respiratory infection
- Contraindications: none
- Side effects: none
Unani System of medicine evolved in Greece and was first introduced to India by the Arabs. It is also called as Greco-Arab medicine, Unani tibb, Arabian medicine, or Islamic medicine. Hippocrates is known as the father of this system of medicine. The theoretical framework of Unani medicine is based on his teachings.
It is a traditional medicinal system and commonly practiced in South Asia. The origins of Unani medicines are found in the doctrines of the ancient Greek physicians Hippocrates and Galen. It was later developed and refined through systematic experiment by the Arabs. Unani medicines are prepared from medicinal plants, minerals, animals products etc. In Unani medicine, single drugs or their combinations in raw forms are preferred over compound formulations. The naturally occurring drugs used in this system are usually free from any side effects.
Ingredients of Sharbat Banafsha
- Aqueous Extract from:
- Gul Banafsha Viola odorata Flower 1/2 kg
- Qand Safed Sugar 8 kg
- Citric Acid 15 gram
- Sodium benzoate 12 grams
Preparation of Sharbat Banafsha
Banafsha flowers are soaked in 8 liters of water at night. The water is boiled next morning till water is reduced to half. Thus, prepared decoction is allowed to cool and the flowers are hand rubbed. This is filtered using a cloth. To this, citric acid and sugar is added.
This is boiled and impurities are removed. When Qiwam is about to form Sodium benzoate dissolved in water is added. This is cooked further. When ready, it is filtered and stored in glass bottles.
Gul Banafsha is herb of 5′ to 6′ with grooved stem and yellow flowers. It is a small perennial plant with a short semi-subterranean fleshy stem (rootstock). It is found throughout the temperate Himalayas up to an altitude of 2000 m and extending eastwards to hills of Meghalaya, Nagaland, and Manipur.
The essential oil from the leaves, the dried flowers, the air-dried leaves of Sweet Violet or Banafasha are used for medicinal purpose. It has expectorant, antimicrobial and broncho-secretolytic effects due to its saponin content. The various parts of the plant are used for diseases of respiratory organs, particularly for coughs, hoarseness, pneumonia, throat inflammations, bronchitis, dry catarrh, fever, headache etc. It is also used for rheumatism of the minor joints, skin diseases, inflammation of the oral mucosa, nervous strain, and insomnia. The alkaloid violin present in Banaphsha has an emetine-like effect.
Gul Banaphsha or the flowers are used to prepare an infusion tea, which is used as an expectorant for bronchial catarrh. It is also taken as an antitussive for chronic bronchitis, whooping cough, asthma and migraine.
In the Unani system, this plant is the main ingredient of medicine used mainly for cough and cold.
Citric acid is a weak organic tricarboxylic acid and is one of the most common food additives. It is natural preservative and gives acidic (sour) taste to foods and soft drinks.
Sodium benzoate, is the sodium salt of benzoic acid used as a food preservative in pickles, sauces, and fruit juices, with an E number of E211. Sodium benzoate is produced by the neutralization of benzoic acid with sodium hydroxide. It is very soluble in water (550–630 g/litre at 20 °C) and is hygroscopic at a relative humidity above 50%. Its pH is about 7.5 at a concentration of 10 g/litre water.
Benefits of Sharbat Banafsha
- It causes widening of the bronchi and helps in alleviation of asthma.
- It is febrifuge and gives relief in fever.
- It is effective against cold, cough, congestion and catarrh.
- It helps in convalescence (recovering from an illness or medical treatment).
Important Therapeutic Uses of Sharbat Banafsha
- Acute thirst
- Catarrh, cold, cough
- Chronic bronchitis
- Coughing in tuberculosis
- Dry cough
- Fever, headache and pain
- Nazla, Zukham, Khansi
- Palpitation of heart
- Soreness of throat
- Weakness post fever
The Dosage of Sharbat Banafsha
- The recommended dosage is 20-50ml.
- It is to be taken once a day.
- It can be taken as fluid vehicle with appropriate medicine or with 200 ml water.
- Or take as directed by the physician.
PRECAUTIONS AND ADVERSE REACTIONS
- Store in a cool and dry place in a tightly closed container, protected from light and moisture.
- No health hazards or side effects are known in conjunction with the proper administration of designated therapeutic dosages.
- It contains sodium.
- This medicine contains sugar and may not be suitable for a diabetic person / patients with high blood sugar level.
- Hamdard Laboratories Sharbat Banafsha
- Dehlvi Naturals
- Tayyebi Dawakhana