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Yashtimadhu (Glycyrrhiza glabra Linn), is one of the important neuro-nutrient herbs (Medhya Rasayana) mentioned in Ayurveda classics. Also, its usefulness on memory and cognition has been shown in many studies. Yoga, a part of rich Indian heritage has also shown promising results in memory enhancement of children & adults. Thus, a study was planned to assess efficacy of their combined schedule in teenage students. Glycyrrhiza glabra Linn. was converted into an herbal formulation ‘Yastimadhu Kalpa’ (YK) as per principles of Ayurveda pharmaceutics.The objective of this study was to evaluate effect of YK & Yoga schedule on memory and cognitive performance of teenage (13-16 years old) students. In this open-labelled, randomized, placebo-controlled study, 100 assenting healthy students between 13-16 years of age were enrolled and randomized into trial and control groups, after obtaining EC approval and parent consent. Those in the trial group received YK and Yoga, control group participants received placebo (Ragi malt) and Yoga. The YK and placebo were to be taken with cow milk in the morning. A 30-minute Yoga schedule was also taught to them. The duration of treatment was of 90 days. Effect on memory & cognition was assessed by cognitive ability and mental ability tests devised by Jnana-Prabodhini’s Institute of Psychology, Pune. These assessments were done on randomization visit (Day 0) and end of study visit (Day 90). Appropriate statistical tests applied to the data to obtain results.Both groups showed significant improvement in cognition and memory after 90 days treatment duration. However, YK group showed more significant improvement in cognition of figural classes and cognition of figural system in cognitive ability and memory of figural transformations, memory of symbolic transformations, total memory and mental ability among memory test parameters when compared to control group. Inclusion of Yoga schedule in both groups was found to be effective on improvement of memory & cognition.YK (formulation of Glycyrrhiza glabra Linn.) along with Yoga can be used in children to enhance their memory and cognition.

Background & Objectives: The recovery and mortality statistics for COVID-19 first wave considerably differed in different states & Union territories (UT) of India. Though dependent on several factors, relation of diet and immunity is well-established. Spices are an essential part of Indian cuisine. Apart from adding flavors and colors to the food, their importance has been traditionally known in disease prevention and cure. Thus, present study was carried out to assess relation of spice consumption with COVID-19 first wave statistics in India. Methods: The spice consumption data were retrieved from Household Consumption of Various Goods and Services in India from 68th round (2011-12) of survey conducted by National Sample Survey Organization (NSSO). Spices for which, consumption data was available, viz., ginger (Zingiber officinale), garlic (Allium sativum), cumin (Cuminum cyminum), coriander (Coriandrum sativum), turmeric (Curcuma longa), black pepper (Piper nigrum), chili (Capsicum annuuam), tamarind (Tamarandus indica) and other spices were selected for analysis. The COVID-19 first wave data for individual states and UTs were retrieved as total number of cases, number of cured/discharged/migrated cases and total number of deaths due to COVID-19, in a cumulative form. It was normalized per million population of respective states and UT. The correlation of individual spice consumption and COVID-19 statistics was analyzed. Results and Conclusions: Spices were consumed across all India with a varied range. The highest consumed spice was ginger. Its highest consumption was in Mizoram (185 gm/30 days) and least in Jammu & Kashmir (23gm/30 days). The highest consumption of Other spices were observed in Lakshadweep (149 gm/30 days), which incidentally reported zero COVID-19 cases. Tamarind consumption showed positive correlation (r = 0.4724) with total number of cases per million population, recovered/migrated/cured cases (r = 0.4948). The consumption of cumin exhibited a weak positive correlation (r = 0.5011) with total deaths per million population. However, most of these correlations were statistically insignificant. The findings from this study provide a basic framework and understanding for future studies. These findings can help to predict preventive/ mitigating or curative usage of these spices. Should similar scenario occur in future, these findings can provide some vital base to act as adjuvant management. As the unspecified and under-explored Other spices category showed promising correlation, more attention needs to be given to them too, along with mostly studied spices like ginger and turmeric.

Purpose:XRPD is an analytical technique for phase identification of materials. It determines the difference in the phase presentation as the process goes on progressing and changing. This technique was used in analysis of Samanya Shodhit, Samanya Shodhanottar Vishesh Shodhit and Vishesh Shodhit Tamra.Method:Samanya Shodhana and Vishesh Shodhana of Tamra was performed as described in RasaTarangini. (Tarang15). XRPD was done in PANalytical X’Pert PRO Diffractometer with secondary beam graphite monochromator selecting the Cu anode material. Four samples were prepared and analysed viz. Sample a Ashodhit Tamra, Sample B Samanya Shodhit Tamra, Sample C Samanya Shodhanottara Vishesh Shodhit Tamra, Sample D Vishesh Shodhit Tamra.Result:The XRPD of all the samples of Shodhita Tamra showed presence of copper and copper oxides in them. However, the peak positions and intensities were varying. Some new unidentifiable peaks were noticed. In all the samples, Cu was present in major or minor phase. Only Sample B showed presence of both CuO and Cu2O in it. Other Shodhit samples only contained Cu2O and Cu.Conclusion:Presence of CuO in only Samany Shodhit Tamra suggested its larger particle size. As, it was subjected to Vishesh Shodhana, it got converted to thermodynamically more stable Cu2O and lesser particle size. Though Sample C & D had copper oxide in major phases, they exhibited different XRPD pattern. This may indicate multiple crystal forms or polymorphism of copper compounds. Thus, XRPD is a crucial analytical tool to show that the structural and chemical transformation of metal into metal compounds started from the step of Shodhana itself. Furthermore, presences of metallic copper in all the samples denoted their partial conversion and evident need of Marana.

Background & Objectives: The recovery and mortality statistics for COVID-19 first wave considerably differed in different states & Union territories (UT) of India. Spices are an essential part of Indian cuisine. Apart from adding flavors and colors to the food, their importance is traditionally known in disease prevention and cure. Thus, present study was carried out to assess relation of spice consumption with COVID-19 first wave statistics in India. Methods: The spice consumption data of ginger, garlic, cumin, coriander, turmeric, black pepper, chili, tamarind and ‘other spices’ were retrieved from ‘Household Consumption of Various Goods and Services in India’ from 68th round (2011-12) of survey conducted by National Sample Survey Organization (NSSO). The first wave data for individual states and UTs were retrieved as total number of cases, number of cured/discharged/migrated cases and total number of deaths, in a cumulative normalized form. The correlation of these was analyzed.  Results and Conclusions: Spices were consumed across India with a varied range. The highest consumed spice was ginger. The highest consumption of ‘Other spices’ were observed in Lakshadweep (149 gm/30 days), which incidentally reported zero cases. Tamarind had positive correlation (r = 0.4724) with total number of cases and recovered/migrated/cured cases (r = 0.4948). Cumin consumption exhibited weak positive correlation (r = 0.5011) with total deaths per million population. However, most of these correlations were statistically insignificant. These findings can help to predict preventive/ mitigating or curative usage of these spices. The unspecified and under-explored ‘Other spices’ category showed promising correlation.