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मधुकेन तुगाक्षीर्या पिप्पल्या क्षौद्रसर्पिषा । त्रिफला सितया चापि युक्ता सिद्धं रसायनम् ॥ ४५ ॥

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{"source": "Samhita : Charaka Samhita Part 2, Chapter :1, Sthanam :Chikitsasthanam, Shloka Number: 45", "explanation": "This shloka presents two variations of Triphala Rasayana:\n\n**Variation 1:**\n\n*   **Triphala:**  A combination of three fruits: Amalaki (Emblica officinalis), Bibhitaki (Terminalia bellirica), and Haritaki (Terminalia chebula).\n*   **Madhuka (Glycyrrhiza glabra):** Licorice root, known for its sweet taste and anti-inflammatory properties.\n*   **Tugakshiri (Bambusa bambos):**  A type of bamboo, used for its Vata-balancing properties.\n*   **Pippali (Piper longum):** Long pepper, known for its bioavailability-enhancing properties.\n*   **Honey:**  A natural sweetener with various health benefits.\n*   **Ghee:** Clarified butter, considered a nourishing and rejuvenating substance in Ayurveda.\n\n**Variation 2:**\n\n*   **Triphala:** As described above.\n*   **Sugar (Sita):**  Used as a sweetening agent.\n\n**Benefits of these Rasayanas:**\n\nThese formulations are considered effective Rasayanas, promoting longevity, overall health, and well-being.  The specific benefits may vary based on the ingredients added to Triphala.  For example, the addition of Madhuka, Tugakshiri, and Pippali enhances Triphala's effects by addressing Vata imbalances and improving nutrient absorption.  The simpler version with sugar offers a more accessible and palatable option."}
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