NUTRITIONAL DISCIPLINE IN AYURVEDA: PROSPECTIVE FOR

www.wjpps.com Vol 4, Issue 07, 2015.

586

Tewari et al. World Journal of Pharmacy and Pharmaceutical Sciences

NUTRITIONAL DISCIPLINE IN AYURVEDA: PROSPECTIVE FOR

TRANSLATIONAL RESEARCH

N. Srikanth1, N. Haripriya

2, Devesh Tewari

1* and A. K. Mangal

1

1Central Council for Research in Ayurvedic Sciences, Ministry of AYUSH, Government of

India, New Delhi, 110058, India.

2 Former Lecturer in Botany, Krishnaveni Junior College, Narasaraopet, Guntur District,

Andhra Pradesh-522601, India.

ABSTRACT

The high end of medical science is the preservation of health and it can

be attained in two ways, first of all by eradicating the diseases, which

may invade the body; secondly by due observation of such rules as

would keep away the diseases. These rules are no less important than

the treatment of diseases and method of cure. The prerequisites to

attain this include wholesome diet, conservation of environment,

congenial social and cultural atmosphere. Diet (ahara) is an essential

factor for the maintenance of life. Though the science of nutrition at

the present times evolved as an elaborate and organized subject of

study, contemporary perspective mull over gross components of diet

like carbohydrates, fats, proteins, minerals, water etc. While Ayurveda

–the ancient science of life emphasizes on diversified aspects of

dietetics and nutrition viz. quality, quantity, processing methods,

rationale of combination of food articles, emotional aspects, nature of the consumer,

geographical & environmental conditions etc. which are pivotal in preservation and

promotion of health and prevention of disease. Health-promoting regime (pathya vyavastha)

is the hall mark of Ayurvedic therapeutics; specific diet and lifestyle guidelines are always

prescribed along with the drugs and therapies to facilitate restoration of homoeostatic bio-

mechanisms (dhatu-samyata) and wellbeing. Ayurveda elaborate about different dietary

regimens including recopies advocated for health promotion, prevention of illness and also

prescribed for management of diseases as well which further provide a great scope for the

development of nutraceuticals and dietary supplements.

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Article Received on

11 May 2015,

Revised on 02 June 2015,

Accepted on 23 June 2015

*Correspondence for

Author

Devesh Tewari

Central Council for

Research in Ayurvedic

Sciences, Ministry of

AYUSH, Government of

India, New Delhi, 110058,

India.


587


KEYWORDS: Ayurveda, food, nutrition, pathya, dietary supplements.

INTRODUCTION

Nutrition is increasingly being recognized as an important indicator of development at

national and international level. It is a vital component of the individual‟s and community

health as nutritional well-being of the population is considered as an economic asset and a

pre-requisite for national development. Most health problems develop due to the incorrect

eating practices and cookery procedures. Ayurveda lays stress on positive health, a blend of

physical, mental, social, moral and spiritual welfare and this holistic medical science

considers three important factors while dealing with the health and disease i.e. oushadha

(drug & therapies), ahara (diet) and vihara (practices). Among these, diet (ahara)‟ plays key

position as recounted by major Ayurvedic literatures. Ayurveda deals with the

pathyavyavastha (planning of diet- dietetics) in a very scientific and holistic way Pathya (or a

proper diet advocacy) is defined as the „diet plan‟ which is congenial to the channels of the

body & relished by the person, that keeps the individual healthy, maintains normal body

functions leads to proper functioning of the organs, nourishes the mind and intellect, prevents

diseases and at the same time corrects the irregularities that may occur in the body.[1]

HISTORICAL PERSPECTIVE

The history of dietetics is as old as civilization. Vedic literatures recount the importance of

food. Vedic rituals leading to abode in heaven and observance of certain activities (eg.

celibacy-brahmacharya) leading to salvation are all based on food. Rigveda says „Purusa

(livelihood-chetana ) is responsible for life and activities of an individual, governor of

immortality (Amrta) and that which is manifested by diet (Anna)‟. Almost all the

Upanisadas of Krsnayajurveda, such as Kathopanishad, Kenopanishd etc. start with a

common version which signifies the universal dietetic regimen prevalent in ancient

enlightened civilization. The Ayurvedic text Charaka Samhita accepts diet as a key

determinant of health and disease demonstrating its medico-historical importance. Adding to

this, Manusmrti lays emphasizes on importance on food and advocates certain discipline on

the part of its user. It is said that one should always praise the food but not to abuse. Showing

the effect of regard and disregard towards the food Manusmrti further says that taking the

food with devotion and eager, gives strength and energy, but on the other hand dislike or

aversion destroys both (Table-1).


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Table-1: Progress of Science of Nutrition in ancient and medieval India

Period Classical Indian medical

and non-medical literature

Remarkable developments in Science of

Nutrition

3000 BC -

1000 BC

Vedas

Recognized importance of food

Nutrition Discipline and Conduct

Understanding of Nutrition dynamics and

Pharmaco-dynamics

3000 BC -

1000 BC

Upanisadas Signifies the universal dietetic regimen in

ancient civilized society

1500 BC -

500 AD

Major Ayurveda texts

• Charaka Samhita

• Sushrut Samhita

• Astanga Samgraha

Organized as well developed science

Dedicated Chapters on nutrition and

dietetics

Focused development of Nutrition and

Dietetics

Nutraceutics

Further expansion and understanding of

Nutrition dynamics and pharmacodynamics

Food-food and food-drug interactions

Food toxicology and

Immunopharmacology

500 AD-

1900 AD

Other texts on Ayurveda

16 major Nighantus

Bhavprakasha

Charucharya

Vaidya jeevanam

Dedicated texts on Nutrition

Prophylactic Nutritional

Interventions

Functional foods

Introduction of novel recipes

Clinical Nutrition

Expansion of Use

SIGNIFICANCE OF NUTRITION AND DIETETICS

Nutrition implies to food and its relation with health while dietetics refers to planning of meal

for the well and sick. Nutraceuticals often referred to as phyto-chemicals or functional foods

are natural bioactive chemical compounds that have health promoting, disease preventing and

medicinal properties. The Vedic texts detail about the importance of food saying „food

sustains the life of living beings and due to this all creatures are inclined towards it’.

Complexion, clarity, good voice, longevity, genuineness, happiness, satisfaction nourishment,

strength and intellect are all conditioned by food and well documented in Ayurvedic texts.

Ayurveda portray the human body as product of nutrition. Nutrition forms the basis for

etymology of human body as indicated in Ayurveda. The Sanskrit synonyms denoting human

body (viz. kaya, deha, sareera) are indicative of nutrition dynamics & different metabolic

aspects of nutrition such as the term „kaya’ represent growth and development by virtue of

nutrition, „deha’ stands for anabolism while „sareera „ symbolize catabolism.[1]


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NUTRITION DYNAMICS AND AYURVEDA

Sareera vichaya or Ayurvedic physiology clearly defines the theories of metabolism and

attributes 13 factors (agni- biochemical and genetic factors) responsible for digestion and

metabolism of food. These contributing factors of nutrition dynamics or „agni’ act at different

levels of organization viz. one Jathragni (Transformation at Gastro Intestinal Tract level);

seven dhatwagnies (Transportation, selection at tissue level) and five bhutagnis (Highly

selective regulation of micro nutrition at organ level) (table-2 and table-3). Rasayanas are the

foods, therapies or practices that are conducive and beneficial to body tissues and its

functions. Further the unique Rasayana concept Ayurveda advocates emphasizes on

achieving optimum benefits of nutrition viz. longevity, immunity and mental competence.

(Fig 1).[3, 4, 5]

Table-2: Nutrition dynamics in Ayurveda at glance

Agni

(Metabolic

Phenomenon)

13 Factors of digestion, nutrition & metabolism

Jathragni (1)

Transformation

GIT Level

Food digestion in stomach and GIT is initiated by

major Jathragni.

This can be equated with enzymes, hormones and

secretions of digestion.

Dhatwagnies

(7)Transportation

Selection

Tissue level

Nutrition and tissue metabolism is carried out by

seven Dhatwagnies – at various tissues of body

Bhutagnis (5)

Regulation of Micro

Nutrition

Organ level

Highly Selective

Micro-digestion and bio-transformation at cellular,

subatomic and elemental levels is carried out by

Bhutagnis at gene level

Table-3: Theories of metabolism in Ayurveda

Ayurvedic principles of digestion

and metabolism (nutrition

dynamics)

Contemporary understanding

Ksheera Dadhi Nyaya Transformative process

• GIT and Tissue level

Kedarakulyaa Nyaya Transportation process

• Tissue and Organ level

Khale kapotha Nyaya Selective process

• Organ Level

Ekakala dhatu poshana

Siddhantha

Regulation of Metabolism

• Molecular /Gene level


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Figure 1: Rasayana approach for optimum nourishment and tissue functions

REORGANIZATION OF AYURVEDIC CONCEPTS

There is a growing interest in Nutraceuticals which provide health benefits and alternative to

medicine. The concept of using foods as health supplements to improve the quality of life,

prophylactic and therapeutic use is clearly dealt in Ayurveda. Dietetics evolved as structured

science and well authorized in ancient India. This is evident as Ayurvedic classical literatures

attribute prime importance to nutrition dynamics, nutrition discipline, prophylactic nutritional

interventions (with numerous recipes), nutraceuticals with vast description, separate texts viz.

Vaidya jeevanam, Charu carya, Bhava prakash and dedicated chapters in major texts such as

Charaka Samhita, Susruta smahita, Astanga samgraha and Kasyapasamhita etc [6,7].

CATEGORIZATION OF BASIC FOODS IN AYURVEDA

Ayurveda classifies food (ahara) into 12 basic categories based on source, method of

preparation and utility; such as 1.Sukandhanya (corns with bristles) 2. Samidhanya (pulses) 3.

Mamsa (meat) 4.Saka (vegetables) 5.Phala (fruits) 6.Arita (salads) 7. Madya (fermented

drinks) 8. Ambu (water) 9.Gorasa (milk and milk products) 10. Iksuvikara (products of sugar-

cane) 11.Krtanna (food preparations) 12. Aharayogi (accessory food articles). Also the

convenience of consumption show the way to classify food articles into different forms as

cited in Charaka samhita and Bhava prakasha. (table-4).[8, 9, 10]

Table-4: Forms of Food as described in Ayurveda

S.No. Text Number of

Forms cited

Classification details

1. Charaka Samhita

2000 BC.

4-forms

1. Asita (eatable)

2. Lidha (lickables)

3. Pita (beverages)

4. Khadita (masticables)


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2. Bhavaprakasa

1500AD

6- forms

1.Cusya (chewables) as sugarcane, pomegranate and

oranges

2.Peya (drinkables) as mild and other beverages

3.Lehya (lickables) as Honey

4. Bhojya (partially masticables) as rice etc.

5. Bhaksya(snacks/munchies) as ladukam (sweet)

6. Carvya (masticables) as dried from (Canaka) as other

fruits

DIET AND MIND

Diet plays an important role in keeping our mind healthy and explicit psycho-

pharmacological effects of food led to classification of food in to following 3 categories. 1.

Satvik diet: ideal diet containing vegetarian, non-oily, non-spicy articles which are congenial

to the body and mind. 2. Rajasik diet: too spicy, hot, sour, salty; excite the mental faculties

and 3. Tamasik diet: too oily, heavy food; reduces mental competence.[8]

BASICS OF AYURVEDIC NUTRITION

Most health problems are attributed to wrong eating habits and faulty cooking methods.

Ayurveda deals with the pathyavyavastha (planning of diet: dietetics) in a scientific and

holistic way based on certain principles with an emphasis on certain important aspects. Apart

from elemental constitution of food, Ayurvedic advocacy prescribe 6 important factors

regarding the acceptability of wholesome diet (table-5).[8]

Table-5: Pivotal factors for acceptability of ‘Wholesome Diet’

PROPHYLACTIC AND THERAPEUTIC ASPECTS OF AYURVEDIC DIETETICS

(PATHYA)

Ayurveda emphasized primary importance on wholesome diet (prophylactic and promotive

nutrition) while advocacy of specific diet in disease condition (clinical nutrition) is always

done, which is the characteristic of holistic Ayurvedic approach. Vaidyajeevanam, an

Ayurvedic text dedicated to dietetics quotes „If wholesome diet is given in a planned way

there is no need for separate medicinal treatment (prophylactic nutrition) while if

S.No. Ayurvedic Advocacy Interpretation

1 Matra Quantity

2 Kala Time or season

3 Kriya Mode of preparation or cooking

4 Bhumi Habitat or place/climate

5 Deha Constitution of person

6 Desha Body (Microcosm); Environment/Climate (macrocosm)


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unwholesome diet is being permitted, the advantage of treatment becomes questionable

(dietetics or clinical nutrition)‟ The original Sanskrit verse runs as follows;

‘Pathye sati gadartasya kimaushadhanishevanaih

Pathye-asati gadartasya kimaushadhanishevanaih’. (Vaidyajivanam 1:10)

Furthermore Ayurveda attributes certain fundamental qualities to wholesome and balanced

diet (pathya) that include 1. Congenial to the body tissues and micro- channels 2. Relished by

the person 3. Keeps body healthy 4. Sustains homoeostasis of physiology 5. Conducive for

mind and intellect 6. Prevents diseases. Any kind of food article can become wholesome or

unwholesome based on the permutations and combinations to above factors. The same diet

can be wholesome and unwholesome on the basis of variations of these factors. So, the

natural qualities of dietary articles and regimen as well as the conditions like quantity etc. are

required to be well ascertained before the administration of a diet or requisite therapy in order

to achieve the desired effect. Similarly, these are some dietary articles, which naturally

wholesome in almost all circumstances and they are readily acceptable such as red Sali rice

(Oryzae sativa Linn.), mudga (Phaseolus mungo Linn.) among pulses, saindhava (rock salt),

meat of lava birds (common quail) rohita fish, cow milk, cow ghee, ginger, grapes, sugar etc.

Nevertheless, there are some dietary articles which are unwholesome by nature cause illness

and their excessive or regular intake is be contraindicated and prohibited (table-6).

Table -6: Forbidden food articles

Six basic tastes (shadrasa) and rationale of „wholesome concept‟: Any material in the

universe, according to Ayurveda is composed of five basic elements, the pancha

mahabhootas, namely prithvi (earth), apya (water), teja (fire), vayu (air) and akash (space)

including human body and the food. Planning and indulging in the diet balancing these

elements maintain the homoeostasis of body. The food contain six basic tastes viz. madhura

(sweet), amla (sour), lavana (salt), katu (pungent), tikta (bitter), kashaya (astringent) and

each taste has pre-dominance of particular elements of panchamahabhoota which exerts

S. No. Food Article Impact of excessive use

1. Pippali (Piper

longum)

Derangement of Homoeostasis of physiology (dosha –dahtu

vaishamya)

2. Lavana (Common

salt)

Premature greying of hair, falling of hair, Alopecia, wrinkles of the

skin

3. Kshara (Alkaline

food)

Harmful for eyes, hair and heart

Diminished vision, premature greying of hair, falling of hair


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specific effect on bio-humours and tissue function (tridoshas and dhatus). (Astaanga Hridaya

Sutrasthana 10/1).(Table-7).[7,8,11]

Table-7: Elemental composition of six basic tastes (shadrasa) & rationale of ‘Wholesome

concept’ of food

S.No. Tastes Elemental composition

1. Madhura (Sweet) prithvi (earth), apya (water)

2 Amla (Sour) prithvi (earth), teja (fire)

3 Lavana (Salt) apya (water), teja (fire)

4 Katu (Pungent) teja (fire), vayu (air)

5 Tikta (Bitter) vayu (air), akash (space)

6 Kashaya (Astringent) prithvi (earth), vayu (air),

The human body is similarly constituted from panchamahabutas. The tridoshas (biological

humors) i.e. vata, pitta and kapha that constitutes the body. Each food article either has dosha

(bio –humours) aggravating or pacifying or balancing action on human body and to Ayurveda

prescribes specific diet to sustain the balance of bio –humours (doshas) disturbed due to

various factors like season, age etc. (Ashtanga Hridaya Sutra 13/6). Thus, Ayurvedic

advocacy at all times emphasizes on enjoying all six tastes of food and forbiddance of

excessive use of single tastes leading to illness (table-8). Moreover different tastes also

possess specific biological activity influencing physiology and nutritional impact (table-9).[8]

Table-8: Effect of different tastes on biological factors (doshas)

SNo. Biological factors (doshas) Controlling / balancing tastes Aggravating/ deranging tastes

1. Vata

(Neurological phenomenon)

Madhura (Sweet) Amla(Sour),

Lavana (Salt)

Katu(Pungent), Tikta(Bitter),

Kashaya (Astringent)

2. Pitta (bio-chemical phenomenon and

metabolism )

Kashaya (Astringent), Tikta

(Bitter), Madhura (Sweet)

Amla (Sour),Lavana (Salt),

Katu(Pungent)

3.

Kapha

(Immunity, qualitative and quantitative

perfection and integration of tissues

/organs and systems

Katu (Pungent), Tikta(Bitter),

Kashaya (Astringent)

Madhura (Sweet), Amla(Sour),

Lavana (Salt)

Table -9: Biological activity and Nutritional impact of different tastes of food

S. No. Taste Metabolic Impacts

1 Sweet (Madhura) Tissue nourishing/ bulk promoting

Hair tonic

Nourishing

Wound healing

Galactogogue

2 Sour (Amla) Nourishing/ bulk promoting

Cardio-protective

3 Astringent (Kashaya) Wound healing


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DIETARY DISCIPLINE IN AYURVEDA

Major classics of Ayurveda detail about the system of eating food covering physiological,

qualitative, quantitative, social, spiritual, emotional and psychological, environmental

aspects. Few of these rules comprise 1. One should take food with full eating awareness i.e.

“Tanmanabhunjita” (Charaka Vimana sthana 1/24). 2. Every country enjoys varied

traditions of food as per the region. Hence, one should consider the type of food and quantity

according to the habitat for maintaining good health (desha satmya). 3. One must take

wholesome food in right quantity and right time to maintain the homeostasis of all the three

biological humours (doshas). 4. Ayurveda strongly regards that eating before or after the

usual timings of meals is unhealthy or „swasthyavighataka’ which causes physical and mental

illness.5.Shushruta advices intake of food which is easily digestible, energetic, soft, warm

and to be taken in proper quantity only when one is hungry (Sushruta Sutra sthana 46 and

47).[7,8]

FOOD CONVENTION

Ayurveda specified 8 major aspects (Astavidha ahara vidhi visesha ayatanas) viz. of food

convention that includes compatibility of dietary articles which are determinant factors for

maintenance of health (charaka vimana 1/21) viz.1. Prakrti –Qualitative characteristics of the

food 2. Karana–Processing of food, 3. Samyoga–Mixing/combination 4. Rashi–The Quantity

5. Desha – Habitat of the person 6. Kala–Time and Seasonal Variation 7.Upayoga Samstha –

Variable digestibility of different food articles 8. Upayokta –The person who takes the

food.[8]

These lifestyle disorders are due to avoidable causes mainly faulty diet habits and practices.

Therefore, due consideration mentioned in Ayurveda should be given to all aspects of diet

planning in the treatment of diseases and to maintain the health. Ayurveda has well thought

of the importance of kitchen and utensils in dietetics. The kitchen should be spacious, clean,

airy but free from dust and dirt. The prepared food should be well protected from insects,

animals and dirt, dust and properly covered.

INCOMPATIBLE DIET (VIRUDDHA AHARA)

The food with incompatible or contradictory qualities has poisonous effect on the body, that

aggravates Tridoshas intern leading to various disorders viz.: Gulma (Lump), Fever, Allergic

Dermatitis, Eczema, Abscess and other Skin diseases. It also destroys strength, vigour,

memory, immunity etc. (Ashtanga Hridaya Sutra 7/44)


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Few contradictory combinations are

1. Fish or its soup along with milk.

2. Equal quantity of honey with ghee.

3. Milk or milk products with alcoholic beverages.

4. Processed food or cereals with milk.

5. Radish consumed with milk.

6. Lotus stem with honey etc.

IMMUNOLOGICAL ATTRIBUTE

Compatibility and food allergy has a major role in the causation of disease which has been

focused in detail by authors of classical text of Ayurveda. The concept of immuno-

pharmacology and immunity has been well defined in Ayurvedic literatures. Immunity

(Vyadhikshmatwa) may be defined as specific resistance to particular disease affecting the

body. According to Ayurveda, ojas is considered as Bala or prakrita kapha, attributed to

immunity. Acharya charaka has classified „Bala’ or immunity into three varieties viz. sahaja

(inborn/natural), kalaja (age related) and yukti krita (induced by specific diet, rasayana drugs

and achara rasayana). Rasayana tantra is one of the eight major branches of Ayurveda that

deals with prevention of diseases and promotion of health by improving immunity of

kshmatwa. According to Charaka, dehadathupratyanikanbhuta dravya, (Antigen) cause

vitiation of dosas (Production of Anti-bodies) leading to manifestation of different diseases.

Our body has its own mechanism to protect it from various external influences. It is called

Vyadhi Kshamatwa (specific and non-specific resistance). The immuno-allergic,

hypersensitive reactions can be explained by the following Ayurvedic theory. Ahita Ahara

Dravyas (in compatable substances-antigen) contain the following qualities by which they

cause vitiation of doshas resulting in different allergic and hypersensitive reactions. 1.

Nisargadapi (inherent feature), 2. Midogunanam (physical and chemical combination), 3.

Samskara (Refinement). According to Kashyapa the following factors are attributed to

hypersensitivity, immuno-allergic reactions. 1. Virudda vihara (incompatible exposures), 2.

Vajra (incongenent substances to produce antigens), 3. Oushadhi (Drug interactions), 4.

Grahas (Micro organisms), 5. Psychic Eversion. This leads to different clinical condition viz.

1. Kandu (itching); 2. Kushta (skin disorders); 3. Kotha (allergic skin lesions); 4. Pidaka

(boils); 5. Charmadala (callosity); this can be comparable to photoallergic and phototoxic

reactions caused by industrial hydrocarbons, tars etc., which emits considerable UV radiation

of different wave lengths. These problems can be managed with purgation (Virechana),


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fasting (Upavasa) and bloodletting (Raktamokshana). Contemporary immunology has

attributed incompatibility of food and food allergies to mucosal mast cells associated with the

gastrointestinal tract leads to transepithelial fluid loss and smooth muscle contraction, leading

to diarrhea, vomiting etc. besides urticaria mediated by IgE production, comparable to

Amavisha described by Charaka and Vagbhata; Charaka has highlighted about incompatible

diet/Viruddha that aggravates Tridoshas intern leading to various disorders viz: Gulma

(Lump), Fever, Allergic Dermatitis, Eczema, Abscess and other Skin diseases. It also

destroys strength, vigour, memory, immunity etc. These days, the diseases like amavata

(rheumatoid arthritis), madhumeha (diabetes), sthoulya (obesity), arbuda (cancer), yakrit

vriddhi (liver diseases), nidranasha (insomnia), chittodvega (anxiety neurosis) and tamaka

swasa (bronchial asthma) are highly prevalent and are labeled as lifestyle disorders. These

lifestyle disorders are due to avoidable causes mainly faulty diet habits and practices.

Therefore, due consideration mentioned in ayurveda should be given to all aspects of diet

planning in the treatment of diseases and to maintain the health. India is one of the richest

nations in the world in terms of natural resources of medicinal value. These natural resources

are still s potent and effective as they were thousand years ago. A vast number of indigenous

plants coupled with innumerable claims of their varied uses in preventing and alleviating

wide range of diseases calls for scientific validation for their attributes and principles. Food

supplements and prophylactic nutritional interventions may be developed based on leads

from Ayurvedic literatures. Well-designed experimental studies to validate the safety,

biological activity, interactions, possible mechanism of action possibly will provide tangible

scientific evidence leading to clinical research. Following this, clinical studies adopting

suitable models, research plans and scientific parameters may possibly provide a clear insight

with a good translational value. Some the suggested areas of focus comprise-mainstreaming

of Ayurveda based nutritional principles (advocacy on nutrition) and clinical nutrition

(dietetics in health and diseases) through effective implementation at secondary and tertiary

care AYUSH Hospitals, promotion of evidence based practices like Antenatal care in

pregnancy and Ayurvedic prophylactic nutritional intervention in pediatrics and geriatrics;

development of standard Ayurvedic treatment guidelines/protocols for the management of

major nutritional problems including PEM (Protein Energy Malnutrition) like Marasmus

(Balasosha), Kwashiorkor (Parigarbhika) etc. and development of „ready to eat‟ Ayurveda

based dietary supplements /interventional diet clinical dietetics like Peya, Manda, Villepi etc.

which are frequently used in Hospitals . The recipes for clinical nutrition which is described

as Pathya Kalpana described several form of diets with clinical properties (Table. 10).


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Several prophylactic nutritional interventions have been prescribed in Ayurveda for infant

health (Table 11), safe management of pregnancy and management of diseases as well in

different contexts. These approaches certainly play a significant role in prevention and

management of disease (Table 12, 13).

Table:10 Clinical Nutrition - Pathya Kalpana

Table -11: Prophylactic Nutritional Interventions in Paediatrics

SNo. Age Nutritional Interventions Rationale

1 Immediately after birth Jata karma – Chanting the mixture

honey and ghee Immune mechanism

2 Immediately after birth Swarna prashana – Oral consumption of

fine paste of gold immunity, intelligence

3 Immediately after birth

Bacopa monnieri

Acorus calamus,Convolvulus pluricaulis

Sida cordifolia,Saussurea lappa

Asparagus racemosus

Immunity, intelligence, energy

etc.

4 1st day

Honey + Butter + Hemidesmus indicus,

Cynadon dactylon /Gold

Promote Higher Mental Functions

and CNS

5 2nd

day Ghee medicated with herbs Promote Higher Mental Functions

and CNS

6 3rd

day Colostrum of breast milk + ghee + honey Promote Higher Mental Functions

and CNS

7 1st month or 3

rd month

Surya Chandra Darshana :Exposure to

external environment Vitamin - D3 /Hepatic function

8 6th

month Phalaprashana: Introduce different fruits Fulfilment of Nutritional

demand

Recipes for Clinical Nutrition Uses

1 Manda (Liquid form) The filtered liquid portion obtained after

boiling 1 part of Rice and 14 part of water

Carminative

Digestive

2 Peya (Semisolid) One part of rice and 14 parts of water boil

into watery consistency

Quickly digestible

Stops loose motions,

Nourishes the tissues

3 Vilepi(Solid form ) One part of rice and four parts of water

cooked into thick paste

Nourishing

Conducive for Heart

Delicious

Diuretic

4 Yavagu (Solid form)

One part of grain – rice etc. and six part of

water cooked into thick paste

Strengthening

Nourishing

5 Krishara (Solid form)

Prepared by adding rice and green gram

Quickly digestible

Supplements

Carbohydrate

Protein


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9 10th

month Annaprashana: Introduce different

cereals and pulses in the diet of the child Fulfilment of Nutritional demand

Table -12: Nutritional deficiency disorders in Infants & Ayurvedic Advocacy

Condition Nutritional Management

1 Marasmus (Bala sosha)

Protein Energy

Malnutrition: PEM

Nutritional intervention to Mother Panchakarma : Abhyanga (massage) with Vaca taila

Drug intervention

Improve the appetite

Sneha pana to improve weight and strength

Symptomatic management

Whole some nutritive foo

2 Kwashiorker

(Parigarbhika) Drug intervention

Improve the appetite

Whole some nutritive food

3 Osteomalacia (Phakka roga)

• Shodhana (bio- cleansing) of Mother

• Snehana (oleation) for a week followed by Virecana

(purgation)

• Oil massage

Drug intervention

Medicated milk and ghee along with Whole some nutritive

food

Supportive therapy

• Practice of walking with the help of tricycle (tripada radha

cakra)

Table -13:Nutritional causes of 8 major diseases (Ashta mahagada) and management

S. No. Diseases Nutritional causes Possible nutritional correction

1.

Diseases related to

nervous system

(Vata vyadhi)

Dry, cold, scanty food, fasting/

starvation, excessive intake of

honey, peas, green gram

Food containing sufficient fat content,

easily digestible, warm food, wheat,

horse gram, black gram, brinjal, milk &

milk products, garlic, dry grapes, berries

2. Diabetes

(Madhumeha)

Excessive use of milk & milk

products, fresh grains, Food articles

made of Jaggery/ sugar/ sugar cane

Pre diabetics may avoid the said causes

and also may include in their diet the

articles like - Barley, old wheat, horse

gram, green gram, red gram, sesame

seeds, peas, patola, bitter gourd, garlic,

ginger, piper longum unripe banana,

takra (butter milk), kharjur (dates),

Water melon, lotus root, drum stick

3. Skin diseases

(Kushta)

Use of uncooked food, over eating,

Excessive use of fresh grains, sour

and salty substances, black gram,

raddish, sesame seeds, milk and

milk products, jaggery

Old barley, wheat, green gram, red

gram, Old ghee, honey, pointed gourd,

garlic, oil of sesame, mustard

4. Oedema (Sopha)

Consumption of excessive sour, hot

or alkaline food, foods hard to

digest, curd, uncooked food, leafy

Barley, horse gram, green gram, fish, old

ghee, butter milk, bitter gourd, drum

stick, mango, carrot, pointed gourd,


599


vegetables, incompatible recipes,

stale and adulterated (poisoned)

food, consumption of alcohol,

jaggery, sesame oil

brinjal, radish, turmeric, milk

5. Abdominal disorders

(Udara roga)

Consumption of adulterated and

uncooked food, stale food items,

leafy vegetables, incompatible food,

and foods causing indigestion &

constipation

Old horse gram, green gram, barley,

honey, butter milk, garlic, ginger, castor

oil, pointed gourd (parval), bitter gourd,

drum stick, cow‟s & goat‟s milk

6. Haemorrhoids

(Arsha)

Consumption of dry food articles

causing constipation, Fish, paste of

sesame seeds, black gram, ripe

mango, soft gourd

Barley, wheat, horse gram, Red variety

of rice, buttermilk, butter, goose berry,

Black pepper, pointed gourd, Cow‟s

milk, Goat‟s milk, rice gruel, Garlic,

ginger, haritaki, mustard oil etc

7. Fistula – in – ano

(Bhagandara)

Consumption of dry food articles

causing constipation

Red variety of rice, green gram, pointed

gourd, drum stick, radish, sesame and

mustard oil, ghee, honey etc

8. Urinary calculus

(Asmari)

Consumption of Sour and dry food

articles causing constipation,

incompatible food

Barley, horse gram, old rice, madya,

ginger etc

SCOPE FOR MAINSTREAMING OF AYURVEDA DIETARY PRACTICES

Nutrition is vital component of the individual‟s and community health as nutritional well-

being of the population is considered as an economic asset and a pre-requisite for national

development. Malnutrition is articulated as number one public health problem. The levels of

malnutrition in India are reported to be not showing desired reduction rates, due to which the

magnitude of poor health indicators like Infant Mortality Rate (IMR), Early Childhood

Mortality and Maternal Mortality Ratio (MMR) in the country are higher even in comparison

to some of the countries of South East Asia. National Nutrition Policy implemented by the

Ministry of Women and Child Development has led to develop National surveillance system

to achieve the nutrition goals and promote nutritional status of the populations. We are aware

of known and new diseases of body and mind fast spreading and threatening comfort, peace

and welfare of life on earth. They are attributed to pollutions, stress, and strain resulting from

modern scientific technological advances disturbing universal laws of nature. The sages of

our country thought and practiced Ayurveda, the knowledge of life and longevity, which

surprisingly based its principles and practice of a medical treatment and techniques consistent

with natural laws of body and mind. Rasayana approach is suitable and promising measure

tackles such conditions. Plants possessing ayuskara/ayusya etc. properties (adapatogenic,

antioxidant) may be effective in geriatric problems, psycho-neuroendocrine disorders, stress

related conditions, psychosomatic disorders, free radical induced disorders viz. degenerative


600


disorders of osteopathy, arthropathy, diabetes and its complications, autoimmune diseases.

Cancer and so on. Panchakarma is a boon for many refractory clinical problems related to

bio-oxidation, free radicals, autoimmune disorders, cancer, and immunodeficiency

syndromes. While selecting the drug/food intervention the specific effect of the selected

intervention is to be taken into consideration to achieve desired effects. Ayurvedic nutritional

approach and various interventions for prevention of sequential loss of some biological

qualities in aging are described in table 14.

Table 14: Prevention of Sequential loss of some biological qualities in aging:

SuggestedAyurvedic Nutritional approach

Decades Age Desired effect Suggested interventions for

prevention of Sequential loss of

some biological qualities

First 0-10 Balya (Boyishness) Vaca (Acorus calamus Linn.)

Kasmari (Gmelina arborea Linn.)

Second 11-20 Vriddhi (Growth) Asvagandha (Withania somnifera)

Bala (Sida cordifolia Linn.)

Third 21-30 Chhavi (Beauty) Amalaki (Emblica officinalis Gaertn.)

Fourth 31-40 Medha (Intellect) Sankhapushpi(Convolvulus

pluricaulis)

Jyotismati (Celastrus panniculatus )

Fifth 41-50 Twaca (Skin health ) Bhringaraja (Eclipta alba Hassk)

Sixth 51-60 Drsti (Visual acuity ) Caksusya (Cassia absus Linn.)

Triphala ,Ghee

Seven 61-70 Sukra (Sexual Ability) Atmagupta (Mucuna prurita Hook)

Asvagandha (Withania somnifera)

Eighth 71-80 Vikram (Physical

endurance )

Comprehensive rasayana

interventions to improve physical and

psychological quality of life (QOL) Ninth 81-90 Buddhi (Mental health

and wisdom )

Tenth 91-100 Karmendriya

(Motor Activity)

There are several scientific evidences for the various Rasayana used in Ayurvrdic system

Provides potential lead ffor the development of nutraceuticals is given in table 15.


601


Table 15. Evidence base of some rasayana interventions:Potential leads for development

of Nutraceuticals

Plants/Interventions Activity Reference

Brahmi (Bacoppa monnieri) Anti-stress activity

Improves cognitive functions and memory [12]

Mandukparni (Centella

asiatica) Alterative, common nervine tonic, cooling, cardio tonic

[13]

Amalaki

Emblica officinalis

Immunomodulatory

Adaptogenic

Antioxidant

Cardioprotective

Neuroprotective\

Anti-cytotoxic

[14]

Tinospora cordifolia(Guduchi)

Hepatoprotective, Anti-inflammatory,

Nutrient ,Immunomodulator activity

-Immunostimulant activity (Activate Mononuclear cells

to release cytokines)

[15,16]

Aswagandha (Withania

sominifera)

Immunomodulatory

Adaptogenic

Immunomodulator ,Enhances life span of patients

having lower immunity

[17,18,19]

Tulasi (Ocium sanctum)

Strong antioxidant activity in vitro and anti-lipid

peroxidative effect in vivo which strongly suggest free

radical scavenging as a major mechanism by which

Ocimum products protect against cellular damage and

tumor induction, Anti-stress

[20]

Haridra (Curcuma longa) Anti-inflammatory, antibacterial, stimulant, tonic [21, 22]

Lasuna (Allium sativum)

anti-inflammatory, anti-oxidant, free redicals

scavenger, has hypoglycemic and hypocholestermic

effect

[23]

Punarnava (Boerhaavia

diffusa) anti-inflammatory, antioxidant

[24, 25]

Katuki (Picrorhiza kurroa) Hepatoprotective, antioxidant, adaptogenic [26 ]

Bhallataka

(Semicarpus anacardium)

It showed anti-inflammatory property against

carrageenin, 5-HT and formaldehyde induced rat paw

oedema (acute anti-inflammatory studies

[27]

Chitraka (Plumbago zeylanica) regression of tumour respectively. [28]

Pippali (Piper longum) Antioxidant activity

[29]

Shunthi (Zinziber officinalis) Aromatic, carminative, digestive, stimulant

Hypolipidaemic, hypoglycemic [30]

Draksha (Vitis vinifera) Nutritious, demulscent, antioxidant, [31]

Efforts are being made to develop nutraceuticals based on leads from Ayurveda and certain

scientific studies have shown that such agents have significant role in managing different

stress conditions as adaptogens besides improving immune status of individuals.[32-36]


602


CONCLUSION

Rapid changes in diet and lifestyle led to a major emerging shift towards non-communicable

diseases (NCDs) such as lifestyle related disorders (diabetes, obesity, arthritis, mental illness,

cardiac diseases, cancer etc.) and Ayurvedic principles certainly play an important role in

their prevention and management. Health-promoting regime (pathya vyavastha) is the hall

mark of Ayurvedic therapeutics; specific diet and lifestyle guidelines are always prescribed

along with the drugs and therapies to facilitate restoration of homoeostatic bio-mechanisms

(dhatu-samyata) and wellbeing. Therefore, emphasis on diet planning based on Ayurveda

principles would certainly help in health promotion, prevention of diseases and their

management. Quest for healthy and long life is perhaps as old as human existence and efforts

are unremitting to address the challenges and triumph over the bottlenecks across this

journey. Ayurveda-evolved as a comprehensive system of healthcare systematically through

scientific experimentations of high order backed by sound and reproducible evidence base

and stood the test of the time. Several scientific clinical and experimental studies have been

conducted on validation of principles of Ayurveda dietetics and also for development of

Ayurveda based nutritional supplements. Several research papers have been published

substantiating the potential of Ayurvedic interventions in malnutrition and improving

physical endurance and health promotion in children and adults. The holistic approach is the

„strength‟ of Ayurveda. This approach poses considerable difficulty and limitations in

research, owing to diverse concepts and complex approaches in clinical trial design, diagnosis

and therapy, assessment of outcomes of clinical efficacy and drug interactions,

synchronization of Ayurveda and bio-medicine approaches etc. An appropriate model

addressing the above issues would certainly facilitate in designing research plans satisfying

fundamental principles of Ayurveda. Well designed experimental studies to validate the

safety, biological activity, drug interactions, possible mechanism of action possibly will

provide tangible scientific evidence leading to clinical research. Following this, clinical

studies adopting suitable models, research plans and scientific parameters may possibly

provide a clear insight with a good translational value.

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NUTRITIONAL DISCIPLINE IN AYURVEDA: PROSPECTIVE FOR