Pashaanbhed – Patharchur
Bergenia ligulata syn. Saxifrega ligulata.
Origin : India
Parts : Roots
Other Names : Pashanbhedi, Patharchur, Patharchoor, Pashanved, Pashanbhed, Pakhanbheda, Pathatkuchi, Pahanbeya, Junteyenah, Ashmabheda, Nagbhita, Pashaanbheda, Silabheda, Dakachru, Pakhanabhed, Pakhanabheda, Patharcua, Silparo, Silpbheda, Patharkuchi, Himasagara, Patharchuri, Patrankur, Pakhanbheda, Pashanbheda, Alepgaya, Hittaga, Hittulaka, Pahanbhedi, Pasanberu, Pashanbhed, Kallurvanchi, Kallurvanni, Kallorvanchi, Pashanbheda, Khamdamdawi, Pandamdawi, Pasanbhedi, Pashanabheda, Batpia, Dharposh, Kachalu, Pashanbhed, Sirupilai, Kondapindi, Telanurupindi, Kachalu, Pakhanabheda
Ayurvedic classification :
Rasa (Taste) : Kshaya (Astrigent), Katu (Bitter)
Veerya (Potency) : Sheeta (Cooling)
Vipaka (Post digestive effect) : Katu (Bitter)
Guna : Laghu (Light), Snigdha (Oilliness)
Dosha effect : Tridosha hara (Balances – all three Doshas)
Main Chemical Constituents :
Major phenolic compound Bergenin,Benzenoids, Flavonoids, Gallic acid, Glucose. Lactone and Tannic acid,
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