International Journal of Innovative Pharmaceutical Sciences and Research

Transcription

1 International Journal of Innovative Pharmaceutical Sciences and Research A CRITICAL REVIEW ON SIX RASA (TASTE) IN AYURVEDIC MEDICINE & HERBALS 1 Dr.Milind Bagade*, 2 Dr.Khemraj Vasram Pawar, 3 Dr.Jaymala Vijaykishor Shirke 1 Professor & HOD, Dept of Kayachikitsa, Sri.KR Pandav Ayurveda College,Nagpur, INDIA 2 Professor & HOD Dept. of Sharir Kriya, MUPS College Risod, Washim, INDIA 3 Professor, Principal, Dept. of Stri roga Prasuti Tantra, MS Ayurveda College, Gondia, INDIA Abstract The Sanskrit word for taste is Rasa. It means delight or essence, both of which are healing. If the taste of the food is not pleasing, the gastric fires may not digest the food, and thus proper nutrition is not received. According to Ayurveda, there are six Rasa viz.madhur, Amla, Lawan, Tikata, Katu and Kashay. Ayurveda teaches us to fully acknowledge, appreciate even relish the variety of flavors we encounter throughout each day. As discussed above each of the six tastes either increase, or decrease, each dosha. Taste of Aushadhi enhances its uses however it should not hampered therapeutic quality of medicine. Keywords: Rasa, Madhur, Amla, Lawan, Tikata, Katu,Kashay Aushadhi etc. Corresponding Author: Dr. Milind Bagade Professor & HOD, Dept. of Kayachikitsa, Sri.KR Pandav Ayurveda College, Nagpur, INDIA milindbagde132@gmail.com Phone: Available online: September Issue 99

2 INTRODUCTION Ayurveda is a science of life, which tells us how to live a healthy life. The aim of Ayurveda is maintaining the health of person and not only treating the diseases. Ayurveda is the science of life which teaches us how to live without having any diseased and healthy, long life. Herbs represent the most effective Ayurvedic approach to healing illness. Their action is strongest when they are fresh, but they may also be used as decoctions, infusions, teas, powders, and pills. Pills have the least power, but retain their potency the longest. Herbs are classified according to which dosha they decrease and increase. Decreasing a dosha is useful for a person of that body type, while an herb that increases one s dosha will aggravate it. So before making any medicine its taste has a significant role as it is a basic fact behind the psychological aspect of patients regarding the taste of aushadhi. Ayurveda sees rasa, or taste, as a tremendously powerful therapeutic tool that determines not only how we experience our food, but ultimately, the overall flavor of our existence. Taste is assigned a much deeper significance in Ayurveda than we are accustomed to in the West; it is considered critically important in determining the effect that various foods, spices, therapeutic herbs, and experiences will have on our state of balance body, mind, and spirit. If the medicine is sweet and tasty it can be easily taken by patients even by children but if it is in bitter or pungent type of taste then patients are not much ready to take the medicine easily. So it is the need to focus the concept of taste in relation to preparation of various Rasaushadhi. Each herb has its own therapeutic effects. 1. Initial taste 2. Element 3. Hot or cold effect 4. Post digestion effect 5. Special properties The Six Tastes (Rasa): The Sanskrit word for taste is Rasa. It means delight or essence, both of which are healing. If the taste of the food is not pleasing, the gastric fires may not digest the food, and thus proper nutrition is not received. According to Ayurveda, there are six Rasa viz. Madhur, Amla, Lawan, Tikata, Katu and Kashay. All foods and liquids contain these types of six tastes: sweet, salty, sour, pungent, bitter, astringent, or combinations. Ayurveda teaches us to fully acknowledge, appreciate even relish Available online: September Issue 100

3 the variety of flavors we encounter throughout each day. As discussed above each of the six tastes either increase, or decrease, each dosha. Effect of Rasa on Doshas: Madhur(Sweet): Reduces Vayu and Pitta and increases Kapha Amla(Sour): Reduces Vayu and increases Pitta and Kapha Lavan(Salty): Reduces Vayu and increases Pitta and Kapha Katu (Pungent): Reduces Kapha and increases Pitta and Vayu Tikta (Bitter: Reduces Pitta and Kapha and increases Vayu Kashay(Astringent): Reduces Pitta and Kapha and increases Vayu Everyone needs some of each of the six tastes every day. Depending on one s constitution, however, persons mostly eat from the tastes that balance their dosha. Ras - Dosha relation & its properties: 1. Madhur: Sweet (vata pitta har, kaphakar ) Physical: Strengthens tissues, good for complexion, hair, throat, sense organs, ojas, children, and the elderly. It heals broken bones, effects longevity, is an emollient, expectorant, and a mild laxative. Sweet tastes build the body, increase breast milk, and are difficult to digest. Mental: Provides contentment and is harmonizing. In Excess: Causes overweight, indigestion, diabetes, fainting, enlarged glands, and cancer. 2. Amla : Sour Physical: Good for the heart, digestion, relieves burning sensations, satiating, moistens, is easily digested, oily, dispels gas, nourishes, relieves thirst, aids circulation, aids all tissues except reproductive, maintains acidity. Mental: Awakens the mind and senses. In Excess: Flabbiness, loss of strength, blindness,giddiness, itching irritation, pallor, herpes, swellings, smallpox, thirst, fevers. 3. Lawan :Salty Physical: Clears channels and pores, improves digestion, produces sweat, enhances taste, penetrates tissues, causes lacerations, and bursting of tissues and abscesses. Mental: Sedative, calms nerves, stops anxiety In Excess: Increases blood, causes balding, gray hair, wrinkles, thirst, skin diseases, herpes, weakens body strength. Available online: September Issue 101

4 4. Katu :Pungent Physical: Heals throat diseases, allergic rashes, skin disorders, edema, ulcer swelling; dries oiliness, fat, and water; promotes hunger, taste, and digestion; eliminates dosha excesses, breaks up hard masses, expands body channels. Mental: Opens the mind and senses In Excess: Causes thirst, fainting, tremors and pains, depletes reproductive fluid and strength. 5. Bitter : Tikta Physical: Heals anorexia, parasites, thirst, skin disorders, fever, nausea, burning sensations, cleanses breast milk and throat, is easily digested, promotes intelligence, and is drying. Mental: Clears the senses the emotions. In Excess: Depletes tissues. 6. Kashay: Astringent Physical: Cleanses blood, stops bleeding, sweat, diarrhea, heals ulcers, is drying, difficult to digest, causes indigestion, tightens tissues, heals prolapsed. In Excess: Causes gas, thirst, emaciation, loss of virility; obstructs channels, causes constipation and pain in the heart area, inhibits digestion. Table 1: Panchabhautic Composition of Pancharasa Sr.No. Rasa Panchamahabhuta 1 Madhur(Sweet) Prithvi+ Jala (Earth & Water) 2 Amla (Sour) Prithvi+ Tej (Earth & Fire) 3 Lawan (Salty) Tej+Jala (Water & Fire) 4 Katu (Pungent) Tej+ Vayu (Fire & Air) 5 Tikta (Bitter) Akash+Vayu (Air & Ether ) 6 Kashay (Astringent) Prithvi+ Vayu (Air & Earth ) For each substance, that mosaic includes its: Rasa, or taste (a single taste or a combination of different tastes) Aggravating or pacifying effect on each of the doshas (vata, pitta, kapha) Virya, or temperature (whether the substance is heating or cooling in nature) Vipaka, or post-digestive effect (affects the excreta and nourishes individual cells) Prabhava, or an unpredictable action unique to a particular substance (i.e. ghee is cooling and yet it kindles the digestive fire) Gunas, or associated qualities Available online: September Issue 102

5 The combination of all of above factors can affect a wide range of responses in different individuals for various formulation of herbal or herbo-minerals. While each substance is certainly unique, each of the six tastes tends to exert a somewhat predictable influence on our physiology. CONCLUSION Ayurveda recognizes six tastes, each of which has a vital role to play in our physiology, health, and wellbeing. Each Rasa having its special properties and it also applies to therapeutic implementation for the various preparations in Ayurvedic medicine. Generally peoples are getting afraid to take Ayurveda medicine due one of its facts or myths i.e. taste of Ayurvedic Churna, Kashay,vati, guti etc is bitter or Astringent. Predominantly children do not wanted to eat any bitter or pungent medicine in the form of syrup, liquid form of any medicine. So effort should be made into preparation method so that herbal or any formulation prepared should have pleasant taste without affecting its therapeutic properties or any untoward effects. REFERENCES 1. Dravyagunvidnyan Edited by Priyavat Sharma published by Chaukhamba Prakashan,Varanasi, Bhaishajya Ratnavali - Edited by Motilal Banarasidas, Delhi, Bhavaprakasha Nighantu, (2006), Reprint, Comment. Dr. K.C.Chunekar, ed.dr. G.S. Pandey, Chaukhambha Bharati Academy,Varanasi. Pg Raja Nighantu, (2006), Hindi Commetary Dravyaguna prakashika by Dr. Indradev Tripathi, 4th edi, Chaukhambha Krishnadas Academy,Varanasi. pg Dhanvantri Nighantu -P.V. Sharma,Chaukhambha Bharati Academy, Varanasi P. V. Sharma, Dravya guna Vidnyana Vol-2, 1996, 17th Edition, Chaukhambha Bharati Academy Varanasi. 7. Priyawat Sharma-Dravyagunvidnyan, 1st Edition, (Reprint),Varansai, Chaukhamba Bharati Academy, V.M.Gogate, Dravya Guna Vidyana: nd edition Published by Continental Prakashan, Pune. 9. Vagbhata; Astanga Hradaya; with commentary of Sarvangasundara of Arunadatta and Ayurveda rasayana of Hemadri, 7th Ed, Edited by Dr.Anna Moreshwar Kunte and Krishna shastri Navare; Varanasi; Chaukhambha orientalia publishers; Available online: September Issue 103