Madhumeha pathya-ss-mys

“A CONCEPTUAL STUDY ON PATHYA IN MADHUMEHA W.S.R. TO TYPE-2 DIABETES MELLITUS.”

By

Dr. K.L. RAMESH KUMAR B.A.M.S.,

Dissertation submitted to the Rajiv Gandhi University of Health Sciences,

Karnataka, Bangalore.

In partial fulfillment of the requirements for the degree of

DOCTOR OF MEDICINE (AYURVEDA)

In

AYURVEDA SIDDHANTA

Under The Guidance of Dr. K. NASEEMA AKHTAR M.D. (Ayu)

Professor & HOD, Department of Post-Graduate Studies in Ayurveda Siddhanta,

G.A.M.C., Mysore.

Co-Guide DR. K.S.SHANTHARAM M.D. (Ayu)

Asst.professor & HOD, Department of Basic Principles for UG,

Govt Ayurveda Medical College, Mysore - 570021

DEPARTMENT OF POST GRADUATE STUDIES IN AYURVEDA SIDDHANTA,

GOVERNMENT AYURVEDA MEDICAL COLLEGE,

MYSORE.

2010

Ayurmitra

TAyComprehended

vii

ACKNOWLEDGEMENT

I bow to the sacred feet of Almighty, without the blessings of whom this study would

not have been completed. He is the possessor of the ocean of knowledge and wisdom –

to which I would like to contribute a drop in the form of my dissertation.

I am highly thankful to my beloved, Former. Professor and HOD, Department of PG

Studies in Ayurveda Siddhanta, Government Ayurveda Medical College, Mysore,

Dr.N.Anjaneya Murthy.Joint Director, Department of Ayush, Karnataka. For his

constant guidance, continuous supervision and help to take up this study. Also, for his

thoughtful provoking concepts and constructive criticism, which have catalysed my work.

Without his guidance with regards to publication via media sources it would not have

been possible to reach out to the society and attract the patients to volunteer for this

study. I owe my heartfelt gratitude for the same.

I sincerely express my indebtedness and profound gratitude to my Guide Dr. Naseema

Akhtar, Professor, Department of PG Studies in Ayurveda Siddhanta, Government

Ayurveda Medical College, Mysore for her valuable guidance & encouragement

throughout my PG studies

First of all it was my privilege that i had the chance to work under the one whom, i

admired since 2002, the year when i started my under graduation. I sincerely

acknowledge my reverend teacher and Co- guide Dr.K.S.Shantharam sir,

Assistant.professor, Department of Kayachikitsa, Government Ayurveda Medical

College, Mysore. He is the one, who has made a great influence on me as a teacher, as a

well wisher and as a source of vibrant energy. Without his encouragement and support

this work could not have become possible. I am very much greatful for his valuable

guidance and support throughout my student life.

I owe my deep sense of gratitude and my heartfelt thanks to my respected teacher and

my well wisher Late.Dr.G.N.Shakunthala, Former.Professor& HOD, Department of

viii

PG Studies in Ayurveda Siddhantha, Government Ayurveda Medical College, Mysore.

She was the one who supported and encouraged me in all aspects since my under

graduation.

I am grateful to Principal Dr.Ashok D.Satpute, Professor and Head, Department of

Rasashastra and Bhaishajya Kalpana, Government Ayurveda Medical College, Mysore

for his support and encouragement.

I owe my deep sense of gratitude and my heartfelt thanks to my respected teachers

Dr.T.D.Ksheera sagar, Dr.V.Rajendra and Dr.Shreevathsa, for their patient

observations, valuable suggestions and corrections throughout my study without which

my dissertation would not have taken this shape. Also, I owe my deep sense of gratitude

to all my teachers Dr.V.A.Chate, Dr. Anand Katti and all other teachers for their

support in this study.

I sincerely express my indebtedness and profound gratitude to

Mr.M.C.Narasimhamurthy, Scientist, Defense food Research laboratories (DFRL),

Mysore. For providing me the valuable text books and scientific journals from the

Library, DFRL, Mysore.

I express enormous amount of thanks to my colleague’s Dr. Kalyani Ashok Bhusane,

Dr.Ranjit kumar shetty and Dr.Geetha, and my seniors Dr.Yogesh Mukund

Jirankalgikar, Dr.Savitha shenoy, Dr.Soubhagya, Dr.Abdul khader patel,

Dr.Annapoorani, Dr.Aparna, Dr.Pankaj pathak and Dr.Rajesh Bhat for their help

and overall support and for making my stay in the college very joyful and educative.

I express my heartfelt gratitude to Mr.Sampath, senior research scholar and Lecturer,

Department of Bio-technology, Maharani’s college, Mysore. and Ms.Girijamba.R.

Senior Research scholar, department of Bio-Technology, University of mysore, mysore.

For guided me in clarifying and identifying the taxonomical features of the

Pathyaaharas.

ix

I express my heartfelt gratitude to my friend Mohan Kumar. A.P for his strong support

and encouragement throughout my student life.

I wish to convey my thanks to U.G. and PG Librarian Varalakshmi and Somasundar

for providing library facilities and also thank the Lab Technicians, Hospital Staff,

Physicians and other staff for their timely help.

My doctoral study could not have been possible without the co-operation of my

Patients and I would fail in my duties if I do not express deep sense of gratitude to each

and every one of them.

I am thankful to Dr. Lancy D’Souza for helping in statistical analysis and

interpretation.

I could not be able to come up in my life up to this level without the blessings of my

Parents, Lingaiah and Gayathri, friends and well wishers. I convey my gratitude to all

of them who supported me in all ways.

Last but not the least, I express my thanks to all persons who helped me directly or

indirectly in my studies with apologies for my inability to identify and thank them

individually.

Date: Dr. K.L.Ramesh Kumar

Place: Mysore

x

ABSTRACT

Background of the Study

Diabetes was considered to have prevalence in the developed world and higher

classes. Recent studies reveal that it is an increasing problem even in the developing

countries and in lower economical strata.

Diabetes mellitus is a leading cause of morbidity and mortality world over. It is

estimated that approximately 1% of population suffers from DM. The incidence is rising

in the developed countries of the world at the rate of about 10% per year, especially of

type 2 DM, due to rising incidence of obesity and reduced activity levels.

The present study is intended to evaluate the anti-diabetic efficacy of the pathya

aharas in the management of type-2 diabetes. In Sthoulya. Thus, this study is intended to

device a convenient, cost effective and specific treatment for Sthoulya

Objectives of the Study

To compile the available literature on pathya in madhumeha.

To develop a module of pathya for madhumeha.

To evaluate the efficacy of the developed module of pathya in the management of

madhumeha w.s.r.to Type-2 diabetes mellitus.

Method

A Single group Observational Study with pre and post design.

Intervention

As it is a Observational study, the patients are assigned in to single group of 30

patients.

The Module of Pathya ahara & vihara was advised to the patients for duration of 30

days. Followed by a follow-up period of 30 days.

xi

Statistical Analysis to assess Individual and comparative effects of the groups was

done using Chi- Square test, One Sample t- test, and Repeated Measures ANOVA.

Results

All the patients with newly detected diabetes, considered for the study showed

mild improvement during the first two visits of the study, which is statistically

significant. But there was no overall improvements interms of the normal glucose level of

all the patients, statistically there is no significance in the overall improvement.

Interpretation and Conclusion:

Statistically it shows no significance result in the overall results. The declining values in

FBS & PPBS in the beginning of the dietic advice shows the definite effect action of the

diet on the hyperglycemia, but the consistency in following the diet is not maintained by

the patients regularly, It results in the failure of the overall result.

Keywords

Pathya.

Madhumeha

Diabetes mellitus

Hyperglycemia

Anti-diabetic efficacy

xii

CONTENTS

Introduction 1

Objectives 3 Pathya Derivation Definition Historical Review Synonym Classification Classification of individual food articles Ashtavidha ahara vidhi visheshayatana Ahara vidhi vidhana Dwadasha ashana vichara Sada Pathyas Pathyatama & Apathyatama aharas Importance of Pathya

5

6 8

10 15 16 17 18 19 20 21 21

Review of Literature

Madhumeha Introduction Derivation Definition Synonyms Classification Nidana Poorvaroopa Roopa Samprapti Roga nirnaya Sadhya asadhyata Upadrava Chikitsa siddhanta Diabetes mellitus

26 27 27 28 29 29 30 32 33 35 39 39 40 41 46

xiii

Pathya aharas in Madhumeha Dhanya varga Shakha varga Harita varga Phala varga Taila varga

57 60 78 88 109117

Pictures of Pathya aharas Review of Previous works 122

Methodology 123

Observation 128Results 138Discussion 154General observations 182Recommendations 183Conclusion 184Summary 185Bibliography 187Master Chart Annexure i-xviii

xiv

No. LIST OF TABLES P .no

1. Classification of Ahara according to Charaka 16 2. List of Pathyatama and Apathyatama aharas 21 3. Classification of vataja prameha 29 4. Classification on the basis of prognosis 30 5. Specific Madhumeha Nidana 32 6. List of Poorva roopas in Brihatrayees 32 7. Prameha pidakas 41 8. ADA recommended diagnostic criteria of Diabetes mellitus 52 9. List of Pathya aharas in Madhumeha 57

10. List of foods used in Diabetes mellitus 126

11. The assessment criteria’s 127 12. Distribution of sex 128 13. Distribution of Age group 128 14. Distribution of Religion 129 15. Distribution of Location 129 16. Distribution of Family History 129 17. Distribution of Occupation 130 18. Distribution of Exercising Practice 130 19. Distribution of Socio Economic Status 131 20. Distribution of Education 131 21. Distribution of Nature of Work 132 22. Distribution of Diet 132 23. Distribution of Hours of Day Sleep 133 24. Distribution of Hours of Night Sleep 133 25. Distribution of Habits 134 26. Distribution of Prakruti 134 27. Distribution of Saara 135 28. Distribution of Samhanana 135 29. Distribution of Satmya 135 30. Distribution of Sattva 136 31. Distribution of Abhyavaharana Shakti 136 32. Distribution of Jarana Shakti 137 33. Distribution of Vyayama Shakti 137 34. Results showing Mean PU values on 0th ,14th, 30th &60th days 138 35. Results showing Mean PP values on 0th ,14th, 30th and 60th days 138 36. Results showing Mean PD values on 0th ,14th, 30th and 60th days 139 37. Results showing Mean BFP values on 0th ,14th, 30th and 60th days 139 38. Results showing Mean FBS values on 0th ,14th, 30th and 60th days 140

xv

39. Showing the results of repeated measure ANOVA for mean FBS 140 40. Results showing Mean PPBS values on 0th ,14th, 30th and 60th days 141 41. Showing the results of repeated measure ANOVA for mean PPBS 141 42. Shows the distribution of overall results 142 43. Showing the results of repeated measure ANOVA for overall

results 142

No. LIST OF ILLUSTRATIONS P. no

1 Showing Distribution Of Age 143 2 Showing Distribution Of Sex 143 3 Showing Distribution Of Religion 144 4 Showing Distribution Of Occupation 144 5 Showing Distribution Of Education 145 6 Showing Distribution Of Socio-Economic Status 145 7 Showing Distribution Of Location 146 8 Showing Distribution Of Family History 146 9 Showing Distribution Of Diet 147 10 Showing Distribution Of Nature Of Work 147 11 Showing Distribution Of Exercising Habit 148 12 Showing Distribution Of Hours Of Day Sleep 148 13 Showing Distribution Of Hours Of Night Sleep 149 14 Showing Distribution Of Habits 149 15 Showing the Distribution of Mean values of Polyurea 150 16 Showing the Distribution of Mean values of Polyphagia 150 17 Showing the Distribution of Mean values of Polydypsia 151 18 Showing the Distribution of Mean values of BFP 151 19 Showing the Distribution of Mean values of FBS 152 20 Showing the Distribution of Mean values of PPBS 152 21 Showing the Distribution of Overall improvements 153

No. LIST OF FLOW CHARTS P.no

1 Synthesis and releas e of Insulin 54 2 Schematic representation of pathogenesis of Type-2 dm: 55 3 Pathophysiological basis of common signs and symptoms 56 4 Prameha nidanas

No. LIST OF PICTURE P.no

1 Pthya aharas of Madhumeha 121.a 2 Annexure i-

xvi

Bh.S - Bhela Samhita

Y.R - Yoga Ratnakar

Cd - Chakradatta

Su - Sutra Sthana

Sha - Shareera Sthana

Vi - Vimana Sthana

Ni - Nidana Sthana

Chi - Chikitsa Sthana

Si - Siddhi Sthana

U - Uttara Tantra

Pu - Purva Khanda

C.S - Charak Samhita

S.S - Shusruta Samhita

A.H - Astanga Hridaya

A.S - Astanga Samgraha

S.K.D - Shabda Kalpa Druma

R.N - Raja nighantu

K.N - Kaiyadeva nighantu

N.R - Nighantu ratnakara

D.N - Dhanvantari Nighantu

B.P - Bhava Prakash

M.N - Madhava Nidana

Sh.S - Sharangadhara Samhita

Ka.S - Kasyapa Samhita

ABBREVIATION

“A Conceptual study on Pathya in Madhumeha with special reference to Type-2 DM”.

Dr.Ramesh Kumar.K.L 1

INTRODUCTION

Diabetes is a disease known from the dawn of civilization. Sedentary life style,

lack of exercise, faulty food habits and improper medication and urbanization

precipitate the disease. Diabetes mellitus is a common chronic metabolic disorder

prevalent all over the world. Although diabetes has been a known morbidity since

time immemorial, its incidence has been growing notably in recent years. It has turned

out to be the biggest “silent killer” today in the world. The mortality rate due to

Diabetes mellitus is very high and is ranked fifth amongst the ten major causes of

death in southern part of India.

The rising prevalence of diabetes is closely associated with industrialization

and socio-economic development. It will soon become the first incommunicable

disease whose severity will be endorsed by the United Nation. Forecasts of soaring

rates of diabetes in the next two decades may be wildly underestimated, a new study

suggests. Evidence from Canada indicates that the diabetes "time-bomb" may be a far

worse global health threat than anyone imagined. The World Health Organization

(WHO) predicts that the prevalence of diabetes among adults will reach 6.4% by 2030

- a 60% increase since 1995.

In spite of tremendous advancement of modern system of medicine i. e. oral

hypoglycemic agent and insulin till date, an ideal drug which can cure diabetes is not

yet available and still scientists are struggling to search an effective and harmless

therapy.

The ancient Ayurvedic classical texts, namely the Samhitas of Charaka,

Sushruta, Vagbhata and the subsequent treatises have invariably given detailed

description of the disease diabetes, its causes, types, pathology and the line of

management and treatment both preventive and curative.



Madhumeha is mainly caused due to Apathya ahara and vihara sevana, while

describing the chikitsa for Madhumeha all scholars have focussed on Pathya aharas in

the management of madhumeha with a greater importance.

Well known Cikitsa Grantha of medieval period “Vaidhya Jivanam” by Lolimbaraja

has stated the importance of Pathya-Apathya in Cikitsa as ,

mÉjrÉãxÉÌiÉ aÉSÉiÉïxrÉ ÌMüqÉÉæwÉkÉ ÌlÉwÉãuÉhÉæ: ?

mÉjrÉå AxÉÌiÉ aÉSÉiÉïxrÉ ÌMüqÉÉæwÉkÉ ÌlÉwÉãuÉhÉæ: ?

If a person follows the dietary rules for particular disease there is very little

significance of drug treatment and when a person is exposed to Apathya the drug

treatment has not value because taken drug can’t cure the disease1.

Ahara is said to be Mahabhaisajya by Kasyapacarya, hence no any other

medicament just like diet is not available. In other words, one is capable to make man

disease free only with the cereals (congenial diet).One is not able to sustain life

without diet even of endowed with medicine that is why the diet is said to be the great

medicament by physician2.

Madhumeha is basically a disease of metabolic derangement of carbohydrayte

metabolism. The fualty food itself is being a cause of the disease, it can be managed

by the administration of the suitable food which is wholesome to the body channels. It

is not yet become possible to frame an ideal diabetic diet for the effective

management of the disease. In ayurveda, pool of information is available in scattered

form. In the present day scenario there is need to collect the scattered matter and it is

to be reproduced with a scientific data base in front of the ultra modern world. Hence

this work was undertaken to find a better dietic management for the management of

Type-2 diabetes mellitus.



This study is a single observational Study with Pre and Post‐test design. The

patients are assigned in to single group. Diet and Regimen proforma was given to all

patients.

This dissertation comprises of two parts, Part I and II. The First Part deals

with the Review of the literature on the concept of Pathya, Madhumeha and Pathya

aharas in madhumeha, which are carried out, by thoroughly reviewing Ayurvedic

Literature and also modern literature regarding Madhumeha and Pathya. The

Second Part deals with Materials and methods, Observation, Results, Discussion,

Conclusion and Summary. This part is based on a Observational trial organized on

30 patients of newly detected diabetes selected from OPD, IPD of Government

Ayurveda Medical College and Hospital, Mysore and special camps conducted in and

around Mysore.

OBJECTIVES OF THE STUDY

To compile the available literature on Pathya in madhumeha.

To develop a module of pathya for madhumeha.

To evaluate the efficacy of the developed module of pathya in the management of

madhumeha w.s.r.to Type‐2 diabetes mellitus.



CONTENTS

1. Introduction

2. Derivation

3. Definition

4. Historical Review

5. Synonym

6. Classification

7. Classification of individual food articles:

8. Ashtavidha ahara vidhi visheshayatana

9. Ahara vidhi vidhana

10. Dwadasha ashana vichara

11. Sada Pathyas

12. Pathyatama & Apathyatama aharas

13. Importance of Pathya



REVIEW ON PATHYA

INTRODUCTION

Pathya is one which is very much wholesome to the srotases (channels of

body) and it is very specific according to the different conditions of the body.

Wholesome diet is the prime cause for the growth and development of the body, on

the contrary, unwholesome diet causes several diseases. Caraka samhita emphasizes

that, the ideal diet is that which maintains the equilibrium of the body constituents.

Irrational diet acts otherwise, producing disease3.

In Ayurvedic classics for the regular usage, some of the Pathyas have been

told. They are called as Sadaa Pathyas and the specific foods which are designed for

the specific diseases are avastika pathyas. In the management of disease Pathya is

having equal and even more importance than that of Beshaja or Treatment. Hence to

advice the suitable Pathya for the diseased as well as healthy individual, it is very

important to understand the concept of Pathya in detail.

DERIVATION:

The word pathya is a streelinga shabdha, it is derived from the root of pathin i.e.,

“mÉÍjÉlÉç+kÉiqÉmÉjrÉjÉïlrÉÉrÉÉSlÉmÉãiÉã |

ÍcÉÌMüixÉÉSÉæ ÌWûiÉMüÉUMüqÉç iÉimÉrÉÉïrÉ: MüÉUlÉqÉç ÌWûiÉqÉç || (zÉ.Mü.SìÓ) – means hitakara in the chikista4.

The word Pathya is made up of two words, mÉjÉç+AcÉç mÉëirÉrÉ.ã çmÉjrÉÇ ÍcÉÌMüixÉÉlÉÑxÉÉËU qÉÉaÉÉïrÉ

ÌWûiÉqÉç|�

Means which is hitakaraka to the srotomargas according to the chikista”5.



DEFINITIONS:

mÉjrÉÇ mÉjÉÉãlÉmÉãiÉÇ rÉkrÉŠÉã£üqÉç qÉlÉxÉ: ÌmÉërÉqÉç |

rÉŠÉÌmÉërÉqÉmÉjrÉÇ cÉ ÌlÉrÉiÉã iÉ³É sÉYzÉrÉãiÉç ||

In Caraka samhita, Pathya is defined as, the wholesome Àhàra, which do not

adversely affect the body channels i.e Patha, and which is very pleasant to the mind 6.

ÍcÉÌMüixÉÉSÉæ ÌWûiÉMüÉUMüqÉç iÉimÉrÉÉïrÉ: MüÉUlÉqÉç ÌWûiÉqÉç ||

That which is good for chikitsa is called Pathya 7

qÉÉaÉïxÉÉkÉÉæ mÉjÉÉãlÉmÉãiÉ: rÉiÉç |

ÌWûiÉã ÍcÉÌMüixÉÉSÉ, æ ÌWûiÉ MüÉUMü pÉÉãerÉSìurÉpÉãSã

Which is, good for the sroto margas and does not harm the sroto margas, Hitakaraka

ahara is one among the Bhojya dravya bheda.8

mÉjÉÉãlÉmÉãiÉç rÉiÉç |

EÌ¨É¹qÉÉlÉxiÉÑ mÉUÉã lÉÉãmÉ¤ÉrÉ : mÉjrÉÍqÉŠiÉ |

Which does not makes harm to the sroto margas is called as Pathya & that which is

having the compatibility, wholesomeness & comfortness with marga, is called Pathya.

9

ÌWûiÉã ÍcÉÌMüixÉÉSÉæ ÌWûiÉMüÉUMãü ||

LãiÉ²Éã qÉlÉuÉ; mÉjrÉÇ ÎxlÉakÉÇ AsmÉÇcÉ pÉÉãeÉlÉÇ.

ÌuÉlÉÉÌmÉpÉãwÉeÉæurÉïÍkÉ: mÉjrÉÉSãuÉÌlÉuÉiÉïiÉã |

That which is good for chikitsa is called Pathya, one should eat Snigdha and alpa

ahara. And the disease can be cured only by following Pathya even without

medicines.10



ÌuÉ,mÉjÉÉãlÉmÉãiÉqÉç, xuÉxjÉxrÉ xuÉÉxjrÉ U¤ÉhÉqÉÉiÉÑU urÉÉÍkÉ urÉÍkÉmÉËUqÉÉã¤É¶ÉãÌiÉ mÉljÉÉxiÉxqÉSè AlÉmÉãiÉqÉç | qÉlÉ: ÌmÉërÉqÉç

|

That which is very wholesome to the body channels, maintains the health and cures

the disease & which is very pleasant to the mind is called Pathya.11

mÉjÉÇ ÍcÉÌMüixÉÉlÉÑxÉÉËU qÉÉaÉÉïrÉ ÌWûiÉqÉç |

ÍcÉÌMüixÉÉãmÉrÉÉãÌaÉÌlÉ UÉãÌaÉxÉãurÉ uÉxiÉÑÌlÉ | ÌWûiÉMüUMãü cÉ |

That which is good to the channels of chikitsa , and it is very good for the diseased

person to get cured from his Vyadhis.12

Meaning of the word Pathya:

Path., pathati, to go, move, to fly

Patha: away, path, road, course, reach.

Pathin: in a way, Path, road, course.

Pathya: Belonging to the way, suitable, fit proper, wholesome, salutary, and

especially said of diet in a medical science.

Pathyaasin: Eating or an eater of wholesome diet 13

Modern Dictionary meaning of word Ahara:

Collins dictionary defined the word food as “Any substance that can be ingested by a

living organism and metabolized into energy and body tissue is known as food”.

According to TABER’s dictionary food is defined as “any material that provides the

nutritive requirements of an organism to maintain growth and physical well being.

Major B. N. Khan – Nutrition: “Food is a substance which, when taken in the body,

is able to build up or repair tissue, protect against ill health (disease) and supply

Material for the production of health and energy”.



HISTORICAL REVIEW

Veda kala

In Yajurveda, Ahara has been praised as “oh! God, Give us food which does not

cause any diseases and also gives us strength. And also, Lord Agnideva is called

annaswami.

Upanishad kala:

Chandogyaopanishad Bhashyartha: 7th chapter, Anna is called as Brahma. And

also it is described that, the food that we consume gets separated in to three parts. The

sthula or exterior gets converted into pureesha, Madhyama or the middle one is

converted into mamsa and Sukshma or intrinsic part is converted into mind or mana.

Taittiryopanishad: while explaining the Importance of Ahara, it is told that,

All human beings are made of anna, all living creatures which are living on the earth

are made up of anna, and anna is the very basic need of all living creatures on the

earth. So it is called as Sarvaushada.

Purana kala

In Vishnu purana: An important rule has been told for Ahara sevana, One should

take half part of stomach with solid foods; one fourth part of liquids and remaining

part should be kept empty for vata.

In Brihadhyajnavalkya Smriti: The food which we consume should be considered

as amrita. If we took the food through ‘Prana agnihotra vidhana’, then it destroys all

the diseases.

In Ramayana: Diet has been classified into two groups by Valmeeki viz, Satvika

Ahara & Tamasika Ahara.



In Mahabharata: The one who wants to be healthy should take food such as easily

palatable, well digestible and will be helpful for the body after digestion. And it also

told that, the one who takes food on proper quantity lives long life without any

diseases, get strength and alertness of mind. And also he will get healthy progenies.

In Bhagavat geeta: All living beings are made out of food, the purpose of food is to

increase the duration of life, purify the mind and to aid bodily strength. The

description of three different types of food has been told viz, Satvika, Rajasika

&tamasika.

In Chanakyasutra: mÉjrÉqÉmrÉmÉjrÉÉeÉÏhÉãï lÉÉÎzlÉrÉÉiÉç | (cÉÉhÉYrÉ xÉÑ§É)

If somebody is suffering from indigestion due to unwholesome food and over diet, he

should not take any kind of food.

In Buddhist literature: it has told that, the food should be consumed with due

respect and mercy along with the sanga bikkhus. Buddhagosha says that, the one who

takes one meal in a day will not be suffered by any illness.14

SAMHITA KALA:

In Charaka Samhita: The concept of Pathya is scattered everywhere in charaka

samhita. In Sutrasthana only we can get many references regarding the concept of

Pathya. In the first chapter Dirganjeevitiya adhyaya, the concept of hita ahita has been

told. In 5th chapter Matrashitiya, sada Pathya is told. In 6th ch tasyashitiya. In Charaka

Sutrasthana 22, 23, 25, 27, 28, 29 and 30th chapters we can get various references

related to the concept of pathya. In Ca.Vi 5th chapter the importance of Pathya has

been told. In Ca.Ci 1st chapter Pathya has been told as synonym for beshaja. In

Ca.Ci.30th chapter importances of Pathya have been told.



In Sushruta Samhita: The Concept of Pathya is also found scattered throughout the

Susruta Samhita, In Sutra sthana 1st ch Vedotpatti adhyaya, the importance of Ahara

& Aushada is told. In 20th ch Hitahitiya adhyaya the concept of Hita ahara and Ahita

ahara is explained in 35th ch, the concept of satmya and asatmya has been explained.

In Uttara tantra 64th chapter, dwadasha ashana vichara has been told according to the

different conditions of body.

SANGRAHA KALA:

In Ashtanga Samgraha: The concept of Pathya is found in various chapters &

Sthanas of Ashtanga samgraha, in sutra sthana 3,4,10 and 11th chapters the scattered

information related to pathya is available. And also the description of pathya is found

scattered in various sthanas.

In Ashtanga Hridaya:In Sutra sthana 3rd ch Ritu charya, Seasonal dietic regimen has

been told. In 8th ch Matrashitiya adhyaya, Sada Pathyas, Ahara matra and diseases

caused due to atimatra and amatra, has been told. And the related concepts are also

found in other sthanas of Ashtanga hridaya.

SYNONYMS:

Atmaneena, Ayushya and Hita (D.N.Mishraka varga.77)

Chikitsitam, Vyadhiharam, Pathyam, Sadhanam, Oushadham, Prayaschitam,

Prashamanam, Prakruti Sthapanam, Hitam, these are synonyms for the bheshaja.

(ch.chi.1/3)

TERMS RELATED WITH PATHYA

In the Ayurvedic classics, the terms Hita, Satmya, Pathya, Upashaya are used

to impart the perception of wholesomeness. Even though these technical terms of

Ayurveda imparts similar meaning, these terms along with there antagonisms must be



studied to get a proper understanding of the concepts of wholesome and unwholesome

food/diet, dietary regimens.



Satamya- Asatamya:

A substance conductive to an individual is called Satmya and the use of such

substances results in the well being of that individual. This is of three types, viz.

superior, inferior and mediocre. According to another mode of classification, it is of

seven types, depending upon the administration of individual Rasas (six types) and

the use of Rasas jointly (seventh type). Use of all the Rasas is of the superior type of

Satmya; use of only one Rasa is of an inferior type and in between the superior and

the inferior types is the mediocre type of Satmya. The inferior and mediocre types

should be slowly changed over to the superior types of Satmya. 15

Chakrapani opines that, the term Satmya is used to convey the idea of Oka

Satmya (i.e. to make a substance conducive to the body by its habitual intake.) (Ca.Vi.

1/20 Ck.) Satmya or homologation stands for such factors which are wholesome to the

individual even when continuously used. 16

In Susruta samhita: Satmya (habituation, a customization) is the use of such

things which do not cause harm to the body even though they are opposite of /

different from ones own constitution, habitat, time, caste(family) season, disease,

exercise (physical activities) water, day sleep, taste and such others.

The taste (substance of such tastes) which consumed makes for happiness

(health) only, apart from that (health) produced by exercises and others (season,

habitat etc.) should be considered as Satmya .17

Upasaya and Anupasaya

Upasaya is also one of the synonyms of satmya. Upasaya means that which gives

happiness eventually. Though upasaya is a synonym of satmya it helps mainly in



diagnosis of hidden diseases. Chakrapani comments, Upashaya is that which helps to

diagnose the invisible diseases. 18

Upasaya is the suitable use of drug, diet, and behavior which are contrary to the cause

of diseases or the disease itself or which produce effects contrary to

them(A.S.Ni.1/6).19 Such medicines, diets, regimens bring about happiness either by

acting directly against the cause of the disease and or the disease itself or by

producing such effects indirectly are called upasaya.

Upashaya is the explanatory theory that provides diagnostic aid for disease which is

otherwise difficult for diagnosis. Most of the commentators called upasaya as

vyadhisatmya.20 Upasaya is divided into the following two broad groups:

1. Drugs, diet, and regimens which are actually antagonistic to the cause of the

disease or disease itself. (Hetu vyadhi vipareeta )

2. Drugs, diets, and regimens which are actually not antagonistic either to the cause of

the disease or to the disease itself but when employed, they actually alleviate the

condition by counteracting either the disease or the cause of the disease.( Hetu vyadhi

vipareetharthakari) 20

Hita and ahita

The food articles, which maintain the equilibrium of bodily Dhàtus and help in

eliminating the disturbance of their equilibrium, are to be regarded as Hitakara Àhàra

otherwise they are Ahitakara to body. In Caraka, it is stated that Hitakara diet is the

only cause of growth and development of body and Ahitakara diet is the only cause of

disease.21

Wholesome and unwholesome food articles bring out opposite effects,

depending upon the variations in dose, time, method of preparation, habitat, and



constitution of the body, disease and the age of the individual. The bodies as well as

diseases are caused by food; wholesome and unwholesome food is responsible for

happiness and misery respectively.22

Chakrapani comments on the following factors to be considered,

Matra: By the Improper dosage the pathya becomes Apathya and vice versa. Ex. Pathya

ahara Raktha shali, if given atimatra or heena matra it becomes apathya.

Kala: Raktashali is laghu ahara, if it is given in hemanta kala where agni is very much

predominant then it will become Ahita.

Samskara: By the proper methods of processings like swinna, prasrutva etc, the odana or rice

will become Hita. And in relation with Bhumi, it becomes Apathya in Anupa desa.

Avastha: The tikta rasa is Pathya in balyavasta, because of the predominance of kapha in

balyavastha, where in vriddhavasta it becomes Apathya because the vata will be more

dominant in this age.23

The body is constituted of food, hence one should take wholesome (Hita) Ahara only

after careful examination and should not indulge in unwholesome (Ahita) ones out of

greed or ignorance.24

As Susruta stated in Sutra 20, there are 3 types of dravya.

1] Ekanta Hita(always/totally wholesome): Those which do not harm the body even

though used always (routinely) are called as Ekanta Hitakara e.g. given in classics as

water, milk, ghee and audana (boiled rice), which are always suitable and accustomed

to man by birth

2] Ekanta Ahita: (Absolutely unsuitable): It means those which harm the body

quickly and so can not be used even for short period, which are always unsuitable and

perform actions like Dahana, Pacana and Marana such as Agni, Ksara and Visa etc.

3] Hitahita Ahara: (conditional wholesome /Suitable- conditional /unsuitable): those

which do not harm in certain conditions (proper quantity, time, season, admixture,



processing etc.) but cause harm in certain other conditions (improper quantity, time,

season, admixture, processing etc.) are said to be Hitahita Ahara. Due to their nature

and result of combination they become absolutely suitable, absolutely unsuitable or

suitable –unsuitable. Thus substances are of three kinds.

Therefore, conditional unwholesome is called Apathya e.g. Milk is always

Hitakari in healthy state of body but when one individual is suffering from

Navajwara, milk is not Hitakari in this condition. So milk is called Apathya in

Navajwara. Another point is that Hitakari term is used mostly in healthy state of

individuals while Pathya term is used mostly in ill conditions.25

According to Sushruta, the meal processed by the special methods appropriate

to the patha and desired taste etc and which is pleasant to manas, clean, not too hot,

and is fresh, is considerd as hita.26

PATHYA AND APATHYA:

The drugs and regimen which do not adversely affect the body channels and

which are pleasant to mind are regarded as Pathya or wholesome; those which

adversely affect them are considered to be Apathya or unwholesome27, but this cannot

be accepted as a general rule in absolute terms. The drugs and regimen in fact change

their qualities, depending on the dosage, season, and method of preparation, habitat

and combination with other useful and harmful substance.28 So the natural qualities of

regimen and drugs as well as the conditions like dosage etc. are required to be well

ascertained before the administration of the requisite therapy in order to achieve the

desired effect.29

Chakrapani opines that, The Patha here is to be considered as shareera margas

i.e. srotas, the food which do not harm the body and mind is regarded as Pathya and

clarifies with an Ex. Ghee is generally regarded to be Pathya ahara but intake of ghee



in excessive quantity or its intake during spring or when it is prepared with drugs of

opposite qualities or its intake by an individual of marshy land or by an individual

having corpulent body or the one in whom Kapha is aggravated is considered to be

Apathya.30

Conversely even an unwholesome drug like poison becomes wholesome, if

taken in proper quantity. For the purpose of rejuvenation poison is said to be given in

the quantity of a sesame seed.31 generally, wholesome nature of a drug may however

be defined. But the definition of wholesomeness relates only to its natural form & also

about unwholesomeness. For example red variety of Sali rice is wholesome by nature

and Yavaka etc are unwholesome. 31

Gańgàdhara in Jalpakalpataru Tika of Caraka Samhita has given a very clear cut

explanation. A drug and diet not causing harmful effects to any channel of body and

which is comfortable to Mana is granted as ‘Pathya’. Although pungent and bitter

cause discomfort at a time to mind but, it is ultimately comfortable for body, so it is

taken as ‘Pathya’. Thus anything producing discomfort to mind initially or later on is

granted as ‘Apathya’ otherwise taken under ‘Pathya’.32

From the above descriptions it is clear that hita, satmya, upasaya, and pathya, are

almost conveying the same meaning. The hita when applied for diagnostic purpose is

called as upasaya and for therapeautic purposes as pathya, and for the conducive

purpose it is known as satmya.

CLASSIFICATION OF PATHYA (Ahara):



For the proper understanding of any subject a systematic classification is necessary.

Pathya is also considered as hitakara bhojya dravya, hence the classification of ahara

can be considered for Pathya.

Table.No.1 Classification of Ahara according to Charaka 33

Sr no Classified By Type Name 1 Aharatva(Edible) 1 Ahara 2 Yoni(Origin) 2 Sthavaram(Vegetable products)

Jangama (Animal products) 3 Prabhava 2 Hitam (wholesome)

Ahitamn (unwholesome) 4 Virya 2 Sita

Usna 5 Upayogat (Nature

of intake) 4 Pana (Beverages), Ashana (Eatables),

Bhakshya (Masticable food), Lidhyam (Linctuses)

6 Mahabhuta 5 Parthiva, Apya, Tejasiya,Vayaviya, Akasiya

7 Rasa 6 Madhura, Amla, Lavana, Katu, Tikta, Kasaya

8 Virya 8 Guru, Laghu, Sita, Usna,Snigdha, Ruksha, Manda, Tiksna

b. Considering the effect of Ahara on mental faculties Srimad Bagavat Geeta

classifies ahara in to three groups.

1. Satvika, 2. Rajasika and 3. Tamasika:

c. According to effect of Ahara Susruta Acarya has classified it in to three

groups34

Ekanta Hitakara, Ekanta-Ahitkara and Hita –Ahitkara

d. Classification of Ahara according to various Acaryas:

Bhavamishra, Yogaratnakar, Kasyapa, Sarangdhar has classified Ahara in six

categories by the nature of intake.

1. Chusya (which are sucked)



2. Peya (liquids which are drinkable)

3. Lehya (which are licked)

4. Bhojya (solid food)

5. Bhaksya (eatable food)

6. Carvya (which require mastication)

Except the above classification Kashyapacarya has mentioned twelve types of Ahara

as Ahara Pravicarana and 24 types of Ahara as per Kaladinam. 35

Factors responsible for the Pathya Dravyas

The Wholesomeness (Pathya) and unwholesomeness (Apathya) of Ahara dravyas

depends upon these following factors like, Matra, Kala, Kriya, Bhoomi, Deha, Dosha,

guna. All these factors are to be taken into consideration before advising Pathya.36

Ashtavidha ahara vidhi viseshayatana

In Charaka Sutrasthana it is explained that, there are eight factors37 to be considered

in dietetics. They are responsible for causing happiness or misery. These factors are

to be examined before taking any food.38

Definition:

Ahara Vidhi Viseshayatanani consists of three different words. Here, Visesha relates

to both word - Ahara and Vidhi as, Ahara Visesha, Vidhi Visesha and Ayatana.

Ahara Visesa: means – Speciality, special property, distinguished effect (of Ahara).

Vidhi Visesa: means – Special system, Special method, Special manner, Special way,

Special arrangement, Special rule, Special command or Special statement for diet

intake.



Ayatana: Cause, support, Hetu etc. Thus Ahara Vidhi Vishesayatanani means the

causative factors which are responsible for the wholesome and unwholesome effect of

the food or the method for the diet intake.

The eight factors which determine the utility or otherwise of various types of food are:

1) Prakrti - Nature of substances

2) Karana - Processing of substances

3) Samyoga - Combination of different substances

4) Rasi - Quantum of substances to be taken

5) Desa - Habitat of substances

6) Kala - Time as age, seasons and conditions

7) Upayoga Samstha - Dietetic rules

8) Upayoktra - The individual

AHARAVIDHI VIDHANA:

These are the dietetic rules which are to be followed while taking the food.39

One should consume only that in proper quantity which are,

Ushna

Snigdha

Matravat

is consumed after the digestion of previously ingested food

Virya Aviruddha Ahara

Is to be taken in Ishte desha, where it is provided with Ista Sarvopakarana

Not to be taken speedily

Not to be taken too slowly

Taken without talking with others

Taken without laughing



Taken with the concentration of the mind

Taken after paying due regard to oneself or own self.

This description given by the Caraka is mainly for the healthy and unhealthy persons

and Sushruta has described it for Unhealthy persons and called it as Dwadasa

Asanavicara.

DWADASHA ASHANA VICHARA: 40

1. Shita Anna: Persons afflicted with thirst, heat, alcoholism, burning sensation,

Rakta-Pitta, poisoning and epileptic fits as well as those suffering from the effects of

sexual excess should be treated with cold food.

2. Ushna Anna: Persons afflicted with the aggravation of bodily Kapha and Vayu as

well as those already treated with purgatives of Sneha and those whose bodies are full

of Kleda (physical moisture) should be treated with warm food.

3. Snigdha Anna:Persons suffering from the aggravation of bodily Vayu and from a

parched (Ruksa) condition of the body as well as those suffering from the effects of

sexual excess and those accustomed to physical exercise should be treated with

Snigdha food.

4. Ruksha Anna: Persons with an excess of bodily Medas and Kapha as well as those

suffering from Meha and those previously treated with a Sneha should be treated with

Ruksa food.

5. Drava Anna: Weak, parched and thirsty persons should be given Drava food.

6. Shushka Anna: Those suffering from Meha and ulcers as well as those whose

bodies are full of Kleda should be given dry food.

7. Eka-Kala Anna: Persons with impaired digestion should be given only one meal

every day, so that the digestive fire may have opportunities to be rekindled.



8. Dwi-Kala Anna: Persons with the proper amount of digestion should be given two

meals a day.

9. Matra Hina: Food and drink in smaller quantity would be beneficial to persons

suffering from impaired digestion or any other disease.

10. Aushadha Yukta: Medicine should be given with food and drink to a person,

having aversion to it.

11. Dosha Prasamana: Foods consumed appropriate- suitable to season is Dosha

Prasamana

12. Vrityartha:All foods consumed by the healthy person is meant to maintain health

and life. Considering these twelve aspects ingestion of food should be planned. In

order to prevent the unmanifested diseases and to cure the manifested ones, an

individual desirous of happiness, should follow the prescribed regimen.

Daily indicated pathya ahara

Shasthika shali,Mudga, Saindhava, Amalaki,Rain water collected before falling on the

ground, Ghrita, Meat of animals dwelling in arid climate (jangala) and Madhu. All

these foods to be practiced for the regular usage, but in the proper dosage and

management.41 By the usage of these food articles, it maintains the health and it

prevents the person from getting sick.

In Ashtanga hridaya it is told, Shali, Godhuma, Yava, Shashtika, Jangala mamsa,

Jivanti shaka, mulaka, Vastuka, Amalaka, Mridvika, Mudga, Sharkara, Ghrita,

Vyodaka, Ksheera, Kshoudra, Dadima and Saindhavas are to be use habitually.42



Table.No.2 THE LIST OF PATHYATAM AND APATHYATAMA AHARAS IN

VARIOUS CATEGORIES.43

Sl.no. Ahara Dravya HitamAhara Dravya AhitamAhara Dravya

1 Shukadhanya Shali Yavaka

2 Shamidhanya Mudga Masha

3 Udaka Toya ambu Nadi jala

4 Lavana Saindhava Ushara

5 Saka Jivanti Sarshapa

6 Mriga mamsa Ena Gomamsa

7 Pakshi mamsa Lava Kana kapota Mamsa

8 Vilesaya Godha Bheka

9 Matsya Rohita Cilcima

10 Sarpi Goghrita Avi sarpi

11 Milk Godugdha Avi dugdha

12 Sthawara Sneha Tila taila Kusumbha oil

13 Anupa mriga vasa Varaha vasa Mahisha vasa

14 Matsya vasa Chuluki vasa Kumbhira vasa

15 Jalcara Vihanga vasa Pakahamsa vasa Kakamadgu vasa

16 Vishkira Sakuni vasa Kukkuta vasa Chataka vasa

17 Sakhada Medsam Aja medas Medas of hasti/ Gaja

18 Kanda shaka Shringavera Nikucha

19 Phala Mridvika Aluka

20 Iksu Vikara Sharkara Phanita

IMPORTANCE OF PATHYA:

The main aim of Àyurveda is to preserve the health of a healthy person and to

treat the disease of diseased one. Àhàra, Swapna (Nidra) and Brahmacarya play an

important role in the maintenance of “Swasthya” of an individual. That is why these



are called as Trayopastambha of life. Àhàra plays an important role in healthy and in

diseased. It is more important than the medicine itself. The body can be nourished and

maintained in good health status, by adopting suitable diet and full benefits of life can

also be reaped by adherence to proper mental hygiene. 44

Wholesome diet is the prime causes for the growth and development of the

body, on the contrary, unwholesome diet causes several diseases. Caraka emphasizes

that the ideal diet rebuilds the worn out systems, nourishes the Dhàtus and maintains

the equilibrium of the body constituents. Irrational diet acts otherwise, producing

disease.45

Food sustains the life of living beings. All living beings in the universe require

food. Complexion, clarity, good voice, longevity, geniuses’ happiness, satisfaction,

nourishment, strength and intellect are all conditioned by food. Professional activities

leading to happiness in the world, Vedic rituals leading to abode in heaven and

observance of truth, Brahmacarya leading to salvation are all based on food.

Only the individual having a healthy body can afford to perform all activities

leading to happiness, heaven and salvation, and for the preservation of health intake

of food is essential. Hence food is the basic factor for the attainment of all of them.

In Chakrapani commentary of Ca.Vi.5/4, he has said that which causes dosha

prakopa is Apathya, in contrary to this that causes dosha prashamana is Pathya.46

Pathya is being considered as the ideal Ahara (dietic regimen) which suits for the

different conditions of the body, to maintain the normal state of Dosha-Dhatus & to

bring back the imbalanced Dosha-Dhatus of body.

Well known Cikitsa Grantha of medieval period “Vaidhya Jivanam” by Lolimbaraja

has stated the importance of Pathya-Apathya in Cikitsa as ,



mÉjrÉãxÉÌiÉ aÉSÉiÉïxrÉ ÌMüqÉÉæwÉkÉ ÌlÉwÉãuÉhÉæ: ?

mÉjrÉå AxÉÌiÉ aÉSÉiÉïxrÉ ÌMüqÉÉæwÉkÉ ÌlÉwÉãuÉhÉæ: ?

If a person follows the dietary rules for particular disease there is very little

significance of drug treatment and when a person is exposed to Apathya the drug

treatment has no value because the drug taken can’t cure the disease. 47

In Charaka Sutrasthana 27th chapter, the importance of Pathya has been quoted

as , Paying the due consideration to the quantity and time, a self controlled man

should regularly intake such useful food & drinks as are conducive to the internal

power of digestion including metabolism. Like a man who performs ‘yajna’. The

proper consumption of Pathya is compared to the ‘Yajna’ or ‘Homa’. Fuel like wood

or coal is required to keep the fire continuously or enlighten. Similarly the Àhàra acts

as the Indhana (fuel) for the Jatharagni and other Agnis in the body. 48

Who takes the diet conducive to the power of digestion being aware of the

wholesomeness of food and drinks, who resort to meditation of ‘Brahma’ and charity,

enjoys the bless without any disease during the present as well as future lives.49

Chakrapani: During the present life, man becomes free from diseases due to the

intake of Pathya ahara. And in the future life due to the influence of the invisible

effect occurred as a result of the righteous acts of the present life. Sinful acts and

apathya ahara , these two are the important factors for the causation of diseases. In

the absence of these factors, the individual becomes free from all the diseases.50

A self controlled man, blessed by noble man lives for 100 years free from diseases by

the intake of Hita ahara (Pathya). 51



The Relation of food with Body and diseases.

Diseases are a result of the food taken in four fold manner via eating, drinking,

licking and masticating. Intake of wholesome and unwholesome food is responsible

for the maintenance of health and production of diseases respectively. 52

The body is constituted of food; hence one should take wholesome food only

after careful examination and should not take unwholesome ones out of greed or

ignorance.

Chakrapani: Out of greed some individuals indulge in unwholesome food even

though they are fully aware of its harmful effects. Some others out of ignorance treat

unwholesome food as useful one and take it. Both of them are subjected to misery. 53

Need for the consideration of Pathya.

The wise who always avoid the intake of Apathya food are held in high esteem by

saints. It means the one who is habitually taking Pathya aharas will be praised by the

saints. The Shareera as well as the diseases is caused by food. Wholesome and

unwholesome foods are responsible for Sukha and Dukha. 54

Chakrapani: The compactness of doshas (caused by chaya prakopa) which are

aggrevated internally (Anta: kupita) become soft (mridu) and the non-compact doshas

which take gross form (mahan kupita) become reduced in quantity by the

administration of Pathya aharas.

Pathya can be modified according to the Palatability:

Because of the regular intake of the same Pathya, if the Pathya is disliked & it is not

palatable to the eater, then it should be modified to the form of palatable one.55

Due to the favorableness of the sense object (taste of food) one attains satisfaction,

energy, relish, strength, happiness and consequent loss of severity of diseases.56



The relish which appears due to greediness, diminution of dosha, disorder or

contrariness should be managed with Pathya ahara processed with drugs if necessary.

57

Diet is the greatest medicament.

The food is said to be cause of stability for all living beings. There is nothing else

except diet for sustaining the life of living beings. Ahara is said to be Mahabhaisajya

by Kasyapacarya, hence no any other medicament just like diet is not available. In

other words, one is capable to make man disease free only with the cereals (congenial

diet).One is not able to sustain life without diet even of endowed with medicine, that

is why the diet is said to be the great medicament by physician.58 and Pathya has been

considered as one of the Ashtavidha chikitsa in hareetha samhita. 59

Pathya can be ultimately understood as the food which suits any condition of the

body. It may be in the form of satmya, hita, upashaya, that which ultimately provides

health to the individual. To have a healthy life one should have the awareness

regarding proper diet, its dose, time, place, and wholesomeness, .etc. the food having

all these qualities, which becomes hita to the mind, body through its srotases and thus

produces health.



CONTENTS

1. Introduction

2. Derivation

3. Definition

4. Synonyms

5. Classification

6. Nidana

7. Poorva Roopa

8. Roopa

9. Samprapti

10. Roga nirnaya

11. Sadhyasaadhyata

12. Upadrava

13. Chikitsa

14. Diabetes mellitus



INTRODUCTION:

Madhumeha is one of the varieties of vataja meha. It is the last variety of vataja meha.

Much importance is being given to the management of the disease. The disease is to

be managed with very much caution. If it is neglected it may lead to life threatening

complications. So there are many advancements happening regarding, understanding

the pathology and management of the disease. In spite of tremendous advancement of

modern system of medicine i. e. oral hypoglycemic agent and human insulin till date,

an ideal drug which can cure diabetes is not yet available and still scientists are

struggling to search an effective and harmless therapy. Along with the current

knowledge, it is very much important to redefine the available ancient knowledge of

the disease for the benefit of diabetic community.

AYURVEDIC REVIEW

In Ayurveda, Madhumeha has been described as one among the 20 types of Prameha

& is a sub-type of Vatik Prameha in which patient passes excessive amounts of urine

that tastes & looks like honey. To understand the iatrogenecity, pathophysiology,

complications and management first it is merely necessary to emphasize the disease

Prameha as whole.

Derivation of the word madhumeha:

The word ‘Prameha’ is pullinga shabdha, it consist of two sub-words. i.e. ‘Pra’ and

‘Meha’. The word Meha is derived from the root “Mih Secane” by adding ‘Lue’

Pratyaya to it "Mehati, Sinchati Mutraretansi" which means to excrete

(Halayudhakosha).64

In Sanskrita literature, The 'Mih' is used to denote, to make water, to wet, to emit

semen. So this root 'Mih' is added to prefix 'Pra' the word becomes 'Prameha'.



mÉëqÉãWû: = mÉë+ÍqÉWèû= qÉãWûÌiÉ qÉÔ§ÉrÉÌiÉ CìiÉ AjÉï:|60

The word Madhumeha consists of two words:

Madhu and Meha

The word ‘Madhu’is also pullinga shabdha, it is derived from the root “qÉÉlrÉiÉã ÌuÉzÉãwÉãhÉ

eÉÉlÉÉÌlÉ eÉlÉÉ rÉÎxqÉlÉç “(Manyante Viseshena Jananti Jana Yasmin.) In Sanskrit literature,

Madhu word is used in various contexts like PushpaRasa, Makarandah, Makshikam,

Madhy, Ama, Kshiram, Jalam, Madhura Rasa61 etc. It is termed as Mutra roga and

Mutraatisaara.62

qÉkÉÑUÇ rÉŠ qÉãWãûwÉÑ mÉëÉrÉ qÉÎkuÉuÉ qÉãWûÌiÉ | xÉuÉãïÌmÉ qÉkqÉãWûÉZrÉÉ qÉÉkÉÑrÉÉïŠ iÉlÉÉãUiÉ: ||

mÉëMüwÉãïhÉ qÉãWûÌiÉ ¤ÉUÌiÉ uÉãrÉÉïÌSUlÉãlÉãÌiÉ | qÉÉkÉÑrÉïÇ rÉŠ xÉuÉãïwÉÑ qÉkÉÑÌuÉuÉ qÉåWãûÌiÉ || 63

So’ it can be defined, that the disease in which the excretion is having quality

concordant with Madhu (honey) in its colour, taste, smell, and consistency called

Madhumeha.63

Definition of madhumeha:

MüwÉÉrÉ qÉkÉÑUÇ mÉÉhQÒû Ã¤ÉÇ qÉãWûÌiÉ rÉÉã lÉU:| uÉÉiÉMüÉãmÉÉSxÉÉkrÉÇ iÉÇ mÉëÌiÉrÉÉlqÉkÉÑqÉãÌWûlÉÉÇ ||64

qÉkÉÑqÉãWûÏ qÉkÉÑxÉqÉÇ 65

qÉkÉÑqÉãWûÏ qÉkÉÑxÉqÉÇ mÉëqÉãÌWû 66

The clinical entity in which patient voids the urine having concordance with Madhu

i.e. of Kashaya and Madhura taste, Ruksha (dry) texture and honey like colour and

body acquires sweetness called Madhumeha.



¤ÉÉæSìqÉãWûÉã qÉkÉÑqÉãWûÉ:67

uÉÉiÉÉixÉÌmÉïuÉïxÉÉ¤ÉÉæSìqÉãWûÉxcÉiuÉÉUÉã AxÉÉkrÉiÉqÉÉ: qÉWûirÉÉÌrÉMüiuÉÉiÉç ||68

Sushruta has term narrated the term Kshaudra Meha in place of Madhumeha.

Kshaudra is nothing but variety of Madhu (honey), which is Kapila (tawny) in colour.

So it is clear that Kshaudrameha resembles with Madhumeha. Further, he asserted that

when all the Pramehas are ill-treated or neglected, it is converted into Madhumeha

and especially he emphasized that the disease Prameha along with Pidaka should

termed as Madhumeha.

SYNONYMS:

These are the few synonyms mentioned in the ancient treatise, which are as follows:

Paushpa Meha:69

Ojo Meha: 70

Kshaudra Meha.71

CLASSIFICATION OF PRAMEHA:

Three important Ayurvedic ancient treatises elaboratively classified the disease

Prameha on the basis of dosha dominance, as shown below in tabular form:-

A.CLASSIFICATION ON THE BASIS OF DOSHA

Table.No.3 VATAJA MEHA:

Charaka samhita Sushruta Vagbhata Vasameha Vasameha Vasameha Majjameha Sarpimeha Majjameha Hastimeha Hastimeha Hastimeha Madhumeha Kshaudrameha Madhumeha



B.Table.No.4 CLASSIFICATION ON THE BASIS OF PROGNOSIS:

SADHYA YAAPYA ASAADHYA Kaphaja Pittaja Vataja Obese Usually not much obese Asthenic Acquired Acquired Hereditary Early stage Acute stage Advance stage Without complications With complications With complications

C.CLASSIFICATION ON THE BASIS OF BODY CONSTITUTION. 72

Sthula and Krisha:

D. CLASSIFICATION ON THE BASIS OF THE ETIOLOGICAL FACTORS.

73

Sahaja (Hereditary) and Apathyanimittaja (Acquired)

E. CLASSIFICATION ON THE BASIS OF SAMPRAPTI.74

Avaranajanya and Dhatuapakarsanjanya:

Vagbhata has clearly mentioned the two types of Madhumeha. (A.H.NI. 10/18-19)

Dhatukshyajanya Madhumeha and Avaranajanya Madhumeha

NIDANA (ETIOLOGY)

All ancient treaties mentioned the common etiological factors of Prameha but

Charaka samhita mainly narrated the specific etiological factors according to dosha,

and also mentioned the specific etiological factors of Madhumeha. This is the unique

contribution of Charaka samhita. Etiological factor can be classified according to the

type ie. Sahaja and Apathyanimittaja.75

1) Sahaja (Hereditary)

Charaka samhita has clearly narrated that Madhumeha is a Kulaja Vikara which

results due to the defect in the Beeja. As per Chakrapani it can be caused by father,



mother or grand parents, which means that, disease may be inherited from generation

to generation.76 Charaka samhita narrated that Sahaja type of diseases can occur due

to defect in Beeja, Beejabhaga or Beejabhagavayava.77 Chakrapani explained that this

defect may be caused due to the indulgence of faulty foods at the time of pregnancy.

Charaka samhita narrated that indulgence in excessive use of Madhura Rasa by

mother at the time of pregnancy causes Madhumeha and Sthaulya.78

Thus, genetic predisposition and the over indulgence of etiological factors at the time

of pregnancy by mother helps to precipitate the disease Madhumeha.

2) Apathyanimittaja: (Acquired)

Charaka samhita has narrated etiological factors according to Dosha predominance in

Nidana Sthana and common etiological factors in Chikitsa Sthana.

SPECIFIC ETIOLOGY OF MADHUMEHA:

On the basis of causative theory, Madhumeha have been subdivided into two

etiological types by Vagbhata. The specific factors which lead to excessive tissue

depletion (Dhatukshaya) cause Dhatukshayajanya Madhumeha.

The specific factors which increase Kapha, Pitta, Meda and Mamsa in turn lead to

obstruction (Avarana) of Vata causing Avaranajanya Madhumeha.

Specific etiology of Madhumeha79

Ahara: Kashaya, Katu, Tikta, Sheeta, and Laghu, Ruksha guna ahara sevana.

Vihara: Vyavaya,Vyayama,Vishama ashana, Vamana, Virechana Atiyoga,Atapa

sevana,Shirovirechana Atiyoga, Vega Sandharana, Anashana, Abhighata and

Asthapana Atiyoga.

Manasika: Chinta, Shoka and Bhaya.



Table.No.5. Specific Madhumeha nidana

AHARA VIHARA Excessive intake of Excessive indulgence in

Guru

Snigdha

Amla

Lavana

Navannapana

Nidra

Asyasukha

Tyakta Vyayama Chinta

Sanshodhana Akurvatam

PURVARUPA

In Ayurvedic treatises common premonitory symptoms of Prameha are mentioned in

detail, but special premonitory symptoms of Madhumeha are not mentioned.

Table.No.6. List of Poorva roopas in Brihatrayees.8o, 81, 82

Purvarupa C.S S.S A.S A.H M.N Kesheshu Jatilabhava + + + - - Asya Madhurya + - + + + Karapada Daha + + + + + Karapada Suptata + - - - - Mukha Talu Kantha Shosha + - + + - Pipasa + + + - + Alasya + - + - - Kaye Malam + - + - - Kaya Chhidreshu Upadeha + - + - - Paridaha Angesu + - + - - ShatpadaPipilakabhi Mutrabhisaranam + - + + - Mutra Cha Mutra Doshan + - - - - Visra Sharira Gandha + + + + - Nidra Sarva Kalam + - + - - Tandra Sarva Kalam + + + - - Sweda + - + + - Shithilangata + - - + - Shaiyya Asana Swapneshu Sukhe Ratischa + - - + - Hridaya-Netra-Jihva-shravana- Upadeha + - - + - Ghanangata + - - + -



Kesha Nakha Ativriddhi + + - + - Sheeta Priyata + - + + - Shatpada Pipilika Sharirabhisaranam + - + + - Snigdha Gatrata - + + - - Picchila Gatrata - + - - - Guru Gatrata - + - - - Madhura Mutrata - + - - - Shukla Mutrata - + + - - Sada - + - - - Shwasa - + + - - Deha Chikkannata - - - - + Dantadinam Maladhyatvam - - - - + Gala Talu Shosha - - + + -

RUPA

All acharya have focused specifically on character of Urine in Rupa, Madhumeha

patient excretes urine having Kashaya and Madhura taste, Panduta in colour and of

Ruksa quality. Sushruta has clearly mentioned that the diagnosis of Prameha should

be made when complete or partial prodromal symptoms of Prameha accompanied by

Polyuria get manifested.83

In this regard Gayadasa opined that, in this disease all prodromal symptoms get

converted into Rupa due to specific nature of the disease i.e. Vyadhi Prabhava. The

Rupa as described in Ayurveda includes both, signs and symptoms of the disease.

GENERAL SYMPTOMATOLOGY: URINE CHARACTERISTICS:

xÉÉqÉÉlrÉsÉ¤ÉhÉÇ iÉãwÉÉÇ mÉëpÉÔiÉÉÌuÉsÉqÉÔ§ÉiÉÉ | SÉãwÉSÕwrÉÌuÉzÉãwÉãÌmÉ iÉixÉqrÉÉãaÉÌuÉzÉãwÉiÉ: ||

qÉÔ§ÉuÉhÉÉïÌSpÉãSãlÉ pÉãSÉã qÉãWãûwÉÑ MüsmrÉiÉã |84

iÉ§ÉÉÌuÉsÉ mÉëpÉÔiÉqÉÔ§ÉsÉ¤ÉhÉ: xÉuÉïÇ LãuÉ mÉëqÉãWûÉã pÉuÉÎliÉ || 85

(1) Prabhutamutrata:



This is the main cardinal sign described by all acharayas. Vagbhata mentioned

Prameha as the disease of Mutraatipravrtija.86 Patient voids urine more in quantity.

Gayadasa, opined that this excess urine quantity is because of liquification of the

dusyas and their amalgamation.87

(2) Avilamutrata:

Patient voids urine having hazy consistency or having turbidity. Gayadasa and

Dalhana both opined that, this characteristic feature of urine is because of the nexus

between mutra, dusya and dosha.88 Vagbhata also emphasized that this turbidity of

the urine is because of its annexation with the dhatus.89

(3) Picchila mutrata :

Charaka samhita has mentioned this character of urine especially at the time of

diagnosis of the Prameha.

Kashaypa mentioned following symptoms of Prameha to be observed in pediatric

patients90

Akasmat Mutra Nirgama: Child excretes urine suddenly with no intention.

Makshika Akrant: Flies get attracted towards the urine.

Shweta and Ghana Mutra : Child excretes urine having Shweta colour

And solid consistency i.e. turbidity.

Associated signs and symptoms:

In ChikitsaSthana, Sushruta before profounding the treatment of Prameha, asserted

two types of Prameha along with their features as follows:

Sahaja Pramehi: Krisha (Asthenic) 91

Ruksha (dry body)

Alpashi (consumes less food)

Bhrisha Pipasa (Excessive thirst)



Parisaranshila (restless always want to wonder)



Apathyanimittaja: Sthula (obese) 92

Bahuashi (consumes excessive food)

Snigdha (unctuous body texture)

Shayyasanswapnasheela (like to sit down and sleep always)

Psychophysiological feature (Characteristic) or manifestation:

xÉ cÉÌmÉ aÉqÉlÉiÉç xjÉÉlÉÇ xjÉÉlÉÉSxÉÍqÉdcÉÎliÉ || AéxÉlÉÉSèSìÓhÉÑiÉã zÉrrÉÉÇ zÉrÉlÉÉiÉç xuÉmlÉÍqÉdcÉÌiÉ ||

QûsWûhÉ: cÉiÉÑÌuÉïkÉ Ì¢ürÉÉ´ÉrÉÇ ÍsÉÇaÉÇ SzÉïrÉ³ÉÉ: xÉ cÉÉÌmÉ aÉqÉlÉÌSirÉÉÌS:|93

This special manifestation related to behavioural pattern is enumerated by

Sushruta that, Madhumehi prefer to stand still than walking, sitting than standing,

lying down than sitting and sleeping than lying down. This manifestation mainly

because of the Alasya (indolence).93 this feature mentioned as 'Pancavidhakriya-

Srayalinga' by Dalhana in contenxt to above quotation.

SAMPRAPTI:

The process of manifestation of disease is called Samprapti or pathogenesis. It

includes various stages as disease progresses.

According to Sushruta, the excessive indulgence of the etiological factors related to

Prameha results into Aparipakva Vata, Pitta, Kapha and Meda, which further proceed

downward through the Mutravaha Srotasa to get localized at Basti Mukha and thus

leading to disease Prameha.94

Dalhana interprets the term Aparipakva as Ama. Again he asserts that along

with Aparipakva Vata, Rasa, Mamsa etc. should also be considered.95 Sushruta also

asserted that, if all the Pramehas are treated improperly or ignored they get terminated

into Madhumeha. 96



Vataja Prameha:

Vata gets provoked due to its own etiological factors and draws out Vasa-adi Dhatus

from the body towards Basti resulting into four types of Vataja Prameha. When Oja is

drawn towards Basti due to vitiation of Vata, the natural Madhura Swabhava of Oja

due to the Ruksha Guna of Vata gets transformed into Kashaya Rasa leading to the

manifestation of Madhumeha.97 Sushruta narrated the typical Dushya Sangraha

according to Dosha. He explained that, in Vataja Prameha, Kapha, Pitta, Meda, Vasa

and Majja take part in pathogenesis.98

SAMPRAPTI OF MADHUMEHA

According to Vagbhata two types of pathogenesis get precipitated.99

(a) Dhatukshayata

(b) Avritapathata

The different types of Samprapti which are mentioned by various Acharyas are being

described below.

Sampraptivishishta Anilatmaka Madhumeha:

This type of Samprapti of Vataja Prameha occur in the persons who have the specific

body tendency for Prameha onset i.e. Tathavidha Sharire. These persons have the

specific Abadhdhatva Meda Bahulyata. It may be due to genetic predisposition,

Prakriti manifestation or sedentary habits. Due to excessive indulgence of Aharaja and

viharaja nidana vata gets vitiated in these person. This vitiated Vata further gets

implicated by Meda. Now this provoked Vata – Meda complex spreads through out

the body and leads to transfer of either of Vasa, Majja, Lasika, or Oja in to basti.

When Oja due to influence of Vata changes to Kashaya and Ruksha Guna and is

excreted through urinary tract then this disorder is called Madhumeha.100



Tathavidha Sharire (Genetic predisposition) can also be correlated to Sahaja

Prameha. Sushruta narrated that Sahaja Prameha precipitates because of defect in

Beeja.101 Charaka samhita says that Sahaja Madhumeha is a Kulaja Vikara, because of

the defect in Beeja (sperm/ovum)/ beeja bhaga avayava.102

Madhumeha due to Shuddha Vata: 103

Due to kshaya (depletion) of Kapha and Pitta, Vata gets provoked and causes the

excretion of Dhatus (like Vasa, Majja, Oja and Lasika) through urinary tract resulting

into Madhumeha.104 in this category of Madhumeha is Asadhya due to Vata as

Arambhaka Dosha and its further consequential provocation due to Dhatukshaya.

Dhatukshayajanya Madhumeha: 105

The Kshaya of Gambhira and Sarabhuta Dhatus like Vasa, Majja, Oja and Lasika lead

to Vata provocation. The expulsion of Sarabhuta Dhatus through urine occurs in such

excess amount that this Kshaya itself again acts as nidana for Vata Prakopa. Hence

this vicious cycle goes on and on, but due to Ashukaritva property of Vata all the

stages of Samprapti proceed so fast that it leads to Asadhya stage of disease very

quickly.

Avritapathata (Avaranjanya) Madhumeha:

The etiological factors of Avaranjanya Madhumeha have been described by Vagbhata

but he has not explained the pathogenesis of this type of Madhumeha. 106

Charaka samhita has fully illustrated this type of Samprapti in detail.107 Due to

excessive indulgence in the etiological factors mentioned above, Kapha and Pitta get

provoked and vitiates Meda and Mamsa. All are in excess quantity. They in turn cause

obstruction to the normal pathway of Vata. This obstructed Vata get provoked and

draws out the Apara Oja from all over the body and carries it towards Basti causing



Madhumeha.108 The Kricchrasadhyata of this Avaranajanya Madhumeha is due to

provocation of Vata by Kapha-Pittakara etiological factors.

Kala Prabhavaja Madhumeha:

This type of Madhumeha is described by Sushruta & Vagbhata.109 Though direct

pathogenesis is not mentioned but it is said that when all types of Prameha are ignored

or not treated properly, they get transformed into Madhumeha. We can say that this is

the last stage or further progression of Kaphaja and Pittaja Prameha110 or complicated

stage of the diseases.

SAMPRAPTI GHATAKA OF MADHUMEHA:

On the basis of various references the Samprapti Ghataka of Madhumeha are

illustrated below:-

Dosha: Disease is Tridoshakopanimittaja.111

Dushya: Rasa, Rakta, Mamsa, Meda, Majja, Shukra, Vasa, Oja, Lasika, Kleda112

and Sweda.113

Srotodushti: Sanga & Ati Pravritti

Srotas:

- Medovaha, Mutravaha,Udakavaha and Mamsavaha

Agni: Vaishamya of all Agnis (or Dhatvagnimandya)

Ama: Medogata Ama produced due to Jatharagnimandya and Dhatvagnimandya.

Adhishtana: Basti

UdbhavaSthana: Amashaya

Bhedavastha: Occurrence of Upadravas such as Puti Mamsa and Prameha Pidika etc.

Nature: Chirakari114



ROGA NIRNAYA (Differential diagnosis of madhumeha)

It has been mentioned in Charaka samhita Chikitsa Sthana regarding diagnosis of

Prameha that:

In Charaka samhita Samhita –Chikitsa 6/54 it is told,

Until and unless Haridra and Rudhira coloured Mutrapravritti is not associated

with the premonitory symptoms of Prameha, the disease cannot be diagnosed as

Prameha, but it goes more in favour of RaktaPitta. Here more importance is given to

Purvarupa of Prameha and not only to Mutra Pravritti. Regarding Madhumeha, it is to

be specially emphasized that instead of only Mutra Madhurya, ‘Shareera Madhurya’

is also found which is not present in other types of Pramehas. Apart from

Mutramadhurya, other characters of urine are also helpful in differential diagnosis

among various Doshika varieties of Prameha.115

In Charaka samhita chikitsa 6/12, the description has been given to describe

Varna, Rasa, Sparsha and Gandha of whole body, so it may be applied to Mutra

Pravritti also viz. in IkshuMeha, Mutra Pravritti is Atimadhura in Rasa, Sheeta-

Picchila by Sparsha, Turbid and like sugarcane juice in Varna. In SheetaMeha,

Mutrapravritti is Atimadhura, Bhrusha and Sheeta. While in Madhumeha, the

Mutrapravritti is116 i.e. Rasataha Mutrapravritti is not only Madhura but it is Kashaya

– Madhura due to Vata dominance, Ruksha by Sparsha instead of Picchila and also

Pandu in Varna.117

SADHYA ASADHYATVA (Prognostic criteria for madhumeha):

Krichhrasadhya (Difficult to treat)

Madhumeha resulted because of Avaranjanya pathogenesis is difficult to treat i.e.

Krichhrasadhya. Here the provocation of Vata results, but the etiological factors



mainly related to the Kapha and Meda. So it should have been considered for both of

them. There are very few therapeutic measures, which act against the Vata and Kapha

combinely.118

Asadhya (Incurable):

Vataja Prameha is incurable because there is involvement of vital Dhatus like Majja,

Oja in the pathogenesis and the treatment modalities quite opposite to Dosha and

Dushya.119 Sushruta mentioned that if Kaphaja and Pittaja Prameha or If all types of

Pramehas are not treated properly or ill treated they become asadhya.120

Charaka samhita mentioned that Madhumeha because of the BeejaDosha i.e.

genetic predisposition is incurable.121 Sushruta mentioned that Madhumeha in

association with complication i.e. Pidaka is incurable.122

UPADRAVA (COMPLICATIONS)

Charaka samhita enumerated the general complications while Sushruta and Vagbhata

described according to the Dosha predominance.

General Complications: These are Trishna, Atisara, Jwara, Daha, Daurbalya,

Arochaka, Avipaka, Putimamsapidaka, Alaji and Vidradhi.123 Chakrapani opined that

these complications manifest because of the long term Anubandha of Prameha

disease.

Specific Complications:

Vataja Meha Janmanam:

Hridagraha, Laulyam, Anidra, Stambha, Kampa, Shula, Badhapurishatvam, Shosha,

Kasha and Shwasa. 124

Complications specifically related to Madhumeha:

Charaka samhita mentioned the 'Sapta Pidaka' as complication, because of the

negligence of the Madhumeha125 while Sushruta mentioned that Madhumeha along



with Pidaka is Asadhya. He quoted that these Pidaka are caused by the tridosha and

because of the vitiated Meda and Vasa. 126

Sushruta and Vagbhata mentioned 10 Pidaka while Charaka samhita

mentioned only 7 Pidaka. These are also follows:

Table.No.7. Prameha pidakas

Sl No Pidaka Charaka Sushruta Vagbhata1 Saravika + + + 2 Kacchapika + + + 3 Jalini + + + 4 Vinitha + + + 5 Jalaji + + + 6 Masoorika - + + 7 Sarshapika + + + 8 Putrini - + + 9 Vidharika - + + 10 Vidhradhika + + +

CHIKITSA (TREATMENT)

Following are the treatment modalities we can apply in the Madhumeha to alleviate

the disease.

Nidana parivarjana.

Treatment according to Dosha & Dushya.

Treatment according to Complications.

This is the prime treatment principle narrated by every Acharya before describing the

treatment of every disease. Charaka samhita enumerated that we should avoid these

etiological factors which are causing the disease Prameha. Avoidance of the

etiological factors is the prime treatment.127

Chakrapani opined that this avoidance of etiological factors in Prameha is

prime concern because; this disease is Chirakari having long impact on the body.



Treatment According to Body Constitution

Krishapramehi:

In Krisha patient, such foods should be used which are going to increase the strength

of patient without increasing the vitiation and after proper strength gaining, mild

purificative measures can be used along with herbal medicine.128 For the krisha

pramehi patient the Brimhana therapy is to be done with aushadha and ahara.129

Sthulapramehi: 130

In Sthula patient we have to apply apatarpana Chikitsa along with powerful

purificative measures to be done. Again the treatment modalities described for Medo

Roga can be applied here too.

TREATMENT ACCORDING TO DOSHA PREDOMINANCE:

Though the disease is of Tridosha predominant, but individual Doshika consideration

for the treatment is important for good prognosis.

KAPHAJAPRAMEHA:

I) Vamana and Virechana: Dalhana further commented that after Vamana Karma,

Virechana is essential to alleviate the Prameha and also to reduce the Kleda

vitiation.131, 132

ii) Basti: After vamana and virechana, Basti can be administered specially Asthapana.

Arundatta especially commented133 that after completion of Vamana and Virechana, if

patient has strength then Asthapana Basti can be administered.

iii.Udavartana: This procedure helps to reduce the excess of Kapha and Meda by

performing Shoshana.134



Iv.Snana and Jalavaseka: This will help to eliminate the waste products by

absorption from skin and also effective in excessive sweating and bad smell, it will

also help to regain strength. 135

v.Vilepana: Various herbs can be used for the external application all over the

body.136

Vi.Lekhana and Apatarpana Chikitsa: Charaka samhita mentioned that the

treatment principle of Lekhana can be applied by means of purification.

Charaka samhita also mentioned that we can apply the treatment principles

which are described for Santarpanajanya Vyadhi like in MedoRoga.137, 138

vii.Shamana

There are lot of herbs and decoctions described by eminent Acharya. Sushruta

specifically mentioned the decoctions according to the type.

Pittaja prameha:

Pitta is one of the prominent Dosha in the pathogenesis. Acharya mentioned following

measures to alleviate its vitiation.

Shodhana: Vamana and Virechana along with Para-procedures like, Snana,

Jalavaseka and Vilepana with the help of described herbs.

Shamana: By the use of decoctions and Ghrita mentioned by Acharyas.

Vataja prameha:

Before treating the patient of Vataja Prameha following points should be carefully

observed.

(1) Type of Madhumeha i.e. either Kevala Vataja or Avaranjanya.

(2) Strength of the patient according to Doshabala, Agnibala and Vyadhibala.

(3) Involvement of genetic predisposition.



After observing the patient carefully we can profound the following treatment

modalities.

Shodhana: Vamana and Virechana can be performed if possible according to strength

of patient. In Madhumeha, Vata Dosha is dominant so Basti therapy is ideal treatment

for it.

Shamana: Various decoctions and some Arishta for vataja meha were described for

the treatment.

Special food regimen is required for Krisha Pramehi.139



CONTENTS:

1. DEFINITION AND EPIDEMIOLOGY

2. CLASSIFICATION AND ETIOLOGY

3. PATHOGENESIS

4. CLINICAL FEATURES

5. COMPLICATIONS

6. DIAGNOSIS

7. MANAGEMENT



DIABETES MELLITUS 225

1. Definition and Epidemiology:

As per WHO, diabetes mellitus (DM) is defined as heterogeneous metabolic disorder

charecterised by common feature of chronic hyperglycemia with disturbance of

carbohydrate, fat and protein metabolism.

DM is a leading cause of morbidity and mortality world over. It is estimated

that approximately 1% of population suffers from DM. The incidence is rising in the

devoloped countries of the world at the rate of about 10% per year, especially of type

2 DM, due to rising incidence of obesity and reduced activity levels. DM is expected

to continue as a major health problem owing to serious complications, especially end

stage renal disease, IHD, gangrene of the lower extremities, and blindness in the

adults. It is anticipated that the number of diabets will exceed 250million by the year

2010.

2. Classification and Etiology:

Etiologic classification of Diabetes Mellitus as per American Diabetes

Association-2007

I. TYPE-1 DIABETES MELLITUS (10%)

(Earlier called insulin –dependent or juvenile onset diabetes )

Type-1ADM: Immune mediated

Type-1B DM: Idiopathic

II. TYPE-2 DIABETES MELLITUS (80%)

(Earlier called non-insulin dependent or maturity onset diabetes.



III.OTHER SPECIFIC TYPES OF DIABETES (10%)

A.Genetic defect of beta-cell function due to mutations in various enzymes ( earlier

called maturity onset diabetes of young or MODY).(eg.hepatocyte nuc;lear

transcription factor HNF, Glucokinase)

B.Genetic defect in insulin action (eg.Type A insulin resistance)

C. Diseases of exocrine pancreas (Eg.chronic pancreatitis, pancreatic tumours, post

pancreatectomy)

D.Endocrinopathies (Eg. Acromegaly, Cushing’s syndrome, pheochromacytoma)

E.Drug or chemical induced (Eg.steroids, thyroid hormone, thiazides, beta-blocker

etc.)

F.Infections (Eg. Congenital rubella, cytomegalo virus.)

G.Un common forms of immune mediated DM (stiffman’s sundrome, anti-insulin

receptor antibodies).

H.Other genetic syndrome (Eg. Down’s syndrome, klinfelter’s syndrome, Turner’s

syndrome)

IV. GESTATIONAL DIABETES MELLITUS

American Diabetic Association -2007 has identified major risk factors for type-2

diabetes mellitus.

1. Family history of type-2 DM

2. Obesity

3. Habitual physical inactivity

4. Race and Ethnicity (Blacks, Asians, Pacific islanders)

5. Previous identification of impaired fasting glucose or impaired glucose tolerance

6. History of gestational DM or delivery of baby heavier than 4kgms.



7. Hypertension.

8. Dyslipedaemia ( HDL level <35mg/dl or Triglycerides > 250mg/dl)

9. Poly cystic ovary diseases and acanthesis nigricans.

10. History of vascular diseases.

3. PATHOGENESIS:

Depending upon Etiology of DM hyperglycemia may result from the following.

Reduced insulin secretion.

Decreased glucose use by the body.

Increased glucose production.

PATHOGENESIS OF TYPE-2 DIABETES MELLITUS:

The basic metabolic defect in type-2 DM is either a delayed insulin secretion relative

to glucose load( Impaired insulin secretion), or the peripheral tissues are unable to

respond to insulin (Insulin resistance).

INSULIN RESISTANCE:

One of the most prominant metaboplic features of type-2 DM is the lack of

responsiveness of pheripheral tissues to insulin, especially of the skeletal muscle and

liver. Obesity, in particular is strongly associated with insulin resistance and hence

type-2 DM. Mechanism of hypergycemia in these cases is explained as under.

I.Resistance to action of insulin impairs glucose utilisation and hance hyperglycemia.

ii. There is increased hepatic synthesis of glucose.

iii. Hyperglycemia in obesity is related to high level of free fatty acid and cytokines(

eg.TNF-alpha and adeponectin) affect peripheral tissue sensitivity to respond to

insulin.



IMPAIRED INSULIN SECRETION:

In type-2 DM, insulin resistance and insulin secretion are interlinked.

i).Early in course of disease, In response to insulin resistance there is compemnsatory

increased secretion of insulin (hyoer insulinaemia) in an attempt to maintain normal

blood glucose level.

ii) Eventually, however , there is failure of beta cell function to secrete adequate

insulin, although there is some secretion of insulin i.e. cases of type-2 DM have mild

to moderate deficiency of insulin (which is much less severe than that in type-1 DM )

but not its total absence.

INCREASED HEPATIC GLUCOSE SYNTHESIS:

One of the normal roles played by insulin is to promote hepatic storage of glucose as

glycogen and suppress gluconeo genesis. In type-2DM as a part of insulin resistance

by pheripheral tissues , the liver also shows insulin resistance i.e. inspite of hyper

insulinaemia in the early stages of disease, gluconeogenesis in the liver is not

suppressed. This results in increased hepatic synthesis of glucode which contributes to

hyperglycemia In these cases.

CLINICAL FEATURES:

It can be appreciated that hyperglycemia in DM does not causes single disease but it

is associated with numerous diseases and symptoms, especially due to complications.

Two main type of DM can be distinguished clinically. However overlapping of

clinical features occurs as regards the age of onset, duration of symptoms and family

history. Pathophysiology in evolution of clinical feature is schematically shoen in the

following figure.



CLINICAL FEATURES OF TYPE-2 DM:

I.This form of diabetes generally manifests in middle life or beyond, usually above

the age of 40yers.

ii. The onset of symptoms in type-2 Dm is slow and insidious.

iii. Generally the patient is asymptomatic when the diagnosis is made on the basis of

glucosuria or hyperglycemia during physical examination, or may present with

polyuria and polydipsia.

iv. The patients frequently obese and have unexplained weakness and loss of wait.

v. Metabolic complications such as ketoacidocis are infrequent.

COMPLICATIONS OF DIABETES MELIITUS:

As a consequence of hyperglycemia of diabetes, every tissue and organ of the body

undergoes biochemical and structural alterations which account for the major

complication in diabetics which may be acute matabolic or chronic systemic. Both

type of diabetes mellitus may develop complications which are broadly divided into

two major groups:

A.ACUTE METABOLIC COMPLICATIONS:

Diabetic ketoacidocis

Hyperosmolar non ketotic coma and

Hypogycemia.

B.LATE SYSTEMIC COMPLICATIONS:

Artherosclerosis,

Diabetic microangiopathy,



Diabetic nephropathy,

Diabetic neuropathy,

Diabetic retenopathy and

Infections

- Skin infections

- Pulmonary tuberculosis

- Urinary tract infections

- Vaginal monoliasis etc.

DIAGNOSIS OF DIABETES:

Hyperglycaemia remains the fundamental basis for the diagnosis of diabetes mellitus.

In symptomatic cases, the diagnosis is not a problem one can be confirm by finding

glycosuria and a random plasma glucose concentration above 200mg/dl.

The severity of clinical symptoms of polyuria and polydipsia is direcly related to the

degree of hyperglycaemia.

In a symptomatic cases, when there is persistantly eleveted fasting plasma glucose

level, diagnosis again posses no difficulty.

The problem aeises in asymptomatic patients who have normal fasting glucose level

in the plasma but are suspected to have diabetes on other grounds and are thus

subjected to oral GTT. If abnormal GTT values are found, these subjects are said to

have “chemical diabetes”.



Table.No.8. the American Diabetes Association (2007) has recommended definite

diagnostic drieteria for early diagnosis of diabetes mellitus.

Revised Criteria for Diagnosis of Diabetes by oral GTT(American Diabetes Association (2007)

PLASMA GLUCOSE VALUE DIAGNOSIS

FASTING ( for > 8 hours) VALUE

Below 100mg/dl Normal fasting value

100‐125mg/dl Impaired fasting glucose (IFG)

126mg/dl or more Diabetes mellitus

TWO-HOUR AFTER 75GM ORAL GLUCOSE LOAD

Less than 140mg/dl Normal post prandial GTT

140‐199mg/dl Impaired post prandial glucose tolerance(IGT)

200mg/dl or more Diabetes mellitus

RANDOM VALUE

200mg/dl or more in asymptomatic

patient

Diabetes mellitus

THE FOLLOWING INVESTIGATIONS ARE HELPFUL IN ESTABLISHING

THE DIAGNOSIS OF DIABETES MELLITUS.

1. Urine testing: Glucosuria and Ketonuria

2. Single Blood Sugar estimation

3. Screening by fasting glucose test

4. Oral glucose tolerance test.

5. Glycosylated haemoglobin (HbA1c) test.



6. Glycated albumin

7. Extended GTT

8. Intravenous GTT

9. Cortisone primed GTT

10. Insulin Assay

11. C-Peptide assay

12. Islet Auto antibodies

13. Screening for diabetes associated complications

7. MANAGEMENT:

Diabetes mellitus requires ongoing medical care as well as patient and family

education both to prevent acute illness and to reduce the risk of long term

complications. The therapeutic objective is to restore known metabolic

derangements towards normal in order to prevent and delay progression of

diabetic complications.

The goals of therapy for type 1 or type 2 DM are to:

(1) Eliminate symptoms related to hyperglycemia,

(2) Reduce or eliminate the long-term microvascular and macrovascular

complications of DM, and

(3) Allow the patient to achieve as normal a life-style as possible.

(4)Education of the patient about DM, Nutrition, and Exercise

Oral Drugs for Treating Hyperglycemia: Oral drugs are used to lower Blood

glucose level by achieving following goals.

1. Drugs that primarily stimulate insulin secretion

2. Drugs that alter insulin action.



3. Drugs that principally affect absorption of glucose.

A. Pathway of normal insulin synthesis and release in beta cells of pancreatic islets.

B. Chain of events in action of insulin on target cell.

A.SYNTHESIS AND RELEAS E OF INSULIN

Altered ion channel Activity

Betacell

Outflow of K+

Influx of Ca+ ATP

A&B chains with C‐peptide

Pro‐insulin

GLU‐6 Ph

Nucls GLUTPre‐pro‐insulin

Release

of insulin Hypoglycaemia(<70mg/dl)

Insulin receptor

TARGET CELL

Irs1



B.ACTIONS OF INSULIN

SCHEMATIC REPRESENTATION OF PATHOGENESIS OF TYPE-2 DM:

Irs2NUC

LEUS

Concordance in

identical twins

Both parents

Diabetic, 50% risk to

the child

Obesity

Hypertension

Low physical activity

DECREASED INSULIN INSULIN RESISTANCE

Amylin ?

Glucose Toxicity of islets ?

Receptor and post

receptor defects

INCREASED HEPATIC GLUCOSE SYNTHESIS

HYPERGLYCAEMIA

GENETIC FACTORS CONSTITUTIONAL



PATHOPHYSIOLOGICAL BASIS OF COMMON SIGNS AND SYMPTOMS DUE TO UNCONTROLLED HYPERGLYCEMIA IN DIABETES MELLITUS:

TYPE-2 DM

HYPERGLYCAEMIA

GLYCOSURIA

Fatigue

Vulvitis, Balanitis

Hunger Polyphagia

Weight loss

Wasting

Increased catabolism

Lipolysis (in adipose)

Free fatty acids (in plasma) & Oxidation (liver)

Decreased anabolism

Osmotic diuresis

Dehydration & Loss of Elecrolytes

Poluuria, polydipsia

Tachycardia

Hypotension

DIABETIC COMA KETOACIDOCIS

INSULIN DEFICIENCY



CHAPTER-3

PATHYA AHARAS IN MADHUMEHA:

The description of pathyaaharas for madhumeha is found in many classical text books

under the chapter Prameha. As madhumeha is one of the varieties of prameha, the

pathyas mentioned in prameha should be considered for the management of

madhumeha too (Su.Ci.13/3). For the convenience of understanding, the pathyas are

categorised in to Dhanya varga, Shimbhi varga, Shaaka varga, Hareeta varga, Phala

varga and Taila varga.

Table.No.9. List of Pathya aharas in Madhumeha

A.Dhanyavarga(Cereals&Millets ) B.Shimbhi varga(Pulses) 1. Yava 1. Chanaka 2. Godhuma 2. Adaki 3. Shastika Shali 3. Kulattha 4. Kangu 4. Mudga 5. Shyamaka 5. Masura 6. Kodrava 7. Joorna 8. Madhulika

C. Shaka varga (Vegetables) D. Harita varga (Leafy vegetables)1.Kushmanda 1. Katillaka 2. Karavellaka 2. Shigru patra



3. Patola 3. Lonika 4. Shobhanjana 4. Drona pushpi patra 5. Brihati/ Vartaki 5. Guduchi patra 6. Bimbi 6. Kakamachi patra 7. Indravaruni 7. Vastuka 8. Karkotaka 9. Palandu 10.Rasona 11.Katutumbi 13.Koshataki 14. Kadali kaccha phala

E.Phala varga (Fruits)

F.Taila varga (Oils)

1.Karjura 1. Sarshapa 2. Aruka 2. Tila 3. Kapittha 4. Jambu G. Others

5. Udumbara 1. Aja mamsa 6. Kalinga 2. Takra

References of food articles found in various classical text books.

A.Shuka dhanya varga (Cereals)

Sl.no

Shuka dhanyas

C.S S.S A.S A.H B.P Y.R B.R B.N.R

1 Yava + + - - + - + + 2 Godhuma + + - - + + + + 3 Puranashali + + - - + + + + 4 Kangu + - - + - - + - 5 Shyamaka + - + + + + + - 6 Kodrava + + - + + + - + 7 Joorna - - - + - - - - 8 Madhulika - - - + - - + +

B.Shimbi dhanya varga (Pulses)



Sl.no

Shuka dhanyas


R.N

1 Chanaka - + + - + + + + + 2 Adaki - + + - + + + + 3 Kulattha - + + + + + + + 4 Mudga + + - + + + + + 5 Masura - - - - - - + +

C.Shakavarga: (Vegetables)

Sl.n

Shakavarga

C.S

S.S

A.S

A.H

B.P

Y.R

B. R

B.N.R

K.N

R.N

D.N

1 Kushmanda - + - - - - - - + + - 2 Karavellaka + + + + + + - - + - - 3 Patola + + + + - + - - - - - 4 Shigru phala - - - - - - + + - - + 5 Brihati/Vartaki - + - - - - + - - - - 6 Bimbi + + + + + + - - + - - 7 Indravaruni + - - + + + + - + - - 8 Karkotaka - - - - - + + + + - - 9 Palandu - - - - - - - + - - - 10 Rasona - - - - - + + + + - - 11 Koshataki - - - - - - - - + - - 12 Katutumbi - - - - - - - - + - + 13 Kadali kaccha

phala - - - - - - - - + - -

14 Trapusa - - - - - - - - - - +

D.Harita varga: (Leafy vegetables)

Sl.no


K.N

1 Katillaka - + + + - - - + 2 Shigru patra - - - - - - - + + 3 Lonika - - - - + - - - + 4 Vastuka



5 Dronapushpi - - - - + - - - 6 Guduchi + + - + + - + + 7 Kakamachi - - - - + - - +

E.Phalavarga: (Fruits)

Sl.n

Phalavarga

C.S

S.S A.S

A.H

B.P

Y.R

B. R

B.N.R

K.N

R.N

D.N

1 Karjura - - - - + - + - - - 2 Aruka - - - - + - - + + + 3 Kapitha + + + - + - + - - - 4 Jambu + + + - + - + - - - 5 Udumbara + + - - + - + - - - 6 Kalinga + - - + - - + + - - -

F.Others:

Sl.no Others C.S S.S A.S A.H B.P Y.R B.R B.N.R1 Sarshapa taila + + + + - + - + 2 Tila taila - - - + - - + + 3 Takra - - - - - - + -

A.Shuka dhanya varga:

1. Yava: 140

Latin name: Hordeum vulgare

Family: Graminae

Syn: Akshata, Sita shuka, Divya, Kanchuki, Teekshna shuka (K.N) 141



Eng: Barley

Hin: Jeve, Jan, Jo

Kan: Jave godi

Tam: Barli arisi

Tel: Paccha yavulu

Habitat: This cereal is largely cultivated in several varieties in sindh, Bombay

presidency, and other provinces in India.

Parts used: Dried decorticated grain called pearl barley and the seeds of yava.

Guna karma: Guna:Ruksha,eshat guru; Rasa:Madhura,Kashaya; Veerya: Sheeta;

Vipaka: Madhura; Doshakarma:Kapha shamaka, Vata vardhaka; Karma:Pureesha

janaka, Balya and Sthairyakrita.

Constituents: Fixed oil or Fat, starch, proteoid compound ( gluten albumin) ;

cellulose , other nitrogenous principles and Ash containing salicilic acid, phosphoric

acid, Iron and lime. Fixed oil or fat contains glycerine mixed with palmitic and lauric

acids. Hypoxanthine (sarcine) is found to occur in this cereal.

Energy 1,474 kJ (352 kcal) Carbohydrates 77.7 g Sugars 0.8 g Dietary fiber 15.6 g Fat

1.2 g Protein 9.9 g Thiamine (Vit. B1) 0.2 mg ,Riboflavin (Vit. B2) 0.1 mg, Niacin (Vit. B3)

4.6 mg, Pantothenic acid (B5) 0.3 mg, Vitamin B6 0.3 mg, Folate (Vit. B9) 23 μg,

Vitamin C 0.0 mg Calcium 29.0 mg,Iron 2.5 mg, Magnesium 79.0 mg, Phosphorus 221

mg, Potassium 280 mg, Zinc 2.1 mg per 100g and Amino acids like Alanine-4.60,

Arginine-5.15, Asparic acid-5.56, Cysteine-2.01, Glutamic acid- 22.35, Glycine-4.55,

Hisidine-1.87, Isoleusinee-4.26, Lysine- 3.38, Methionine- 1.44, Phenylalanine-5.16,

Proline- 9.02, serine- 4.65, Threonine—3.38, Tryosine-3.64 and Valine—5.02

p.c.respectively by weight.



Action: Yava is nutritive; Seed or grain is demulscent. Decoction of seeds is bitter

tonic & astringent.

2. Godhuma: 142

Latin name: Triticum Sativum lam

Family: Graminae

Syn: Bahu dugdha, Apupa, Mleccha bhojana, Yavana, Nishtuva, Ksheeri (K.N)

Eng: Wheat

Hin: Gehun

Kan: Godhi

Tam: Godumai

Tel: Godumulu

Mal: Godhuma

Habitat: Wheat is extensively cultivated in various forms or varieties, in punjab, in

the united and the central provinces, sind, central India, Rajputana and the Bombay

presidency and in the Deccan platue.

Varieties: There are four principle divisions, 1.Hard white, 2.Hard red, 3. Soft white

and 4. Soft red.

Parts used: Dried decorticated grain

Guna karma: Guna: Guru snigda guna; Rasa: Madhura kshaya; Veerya: sheeta;

Vipaka: madhura; Doshakarma: Vata pitta shamaka; Karma: Sandhanakara,

Jivaniya, Brimhana, Sthairyakara and Vrishya.

Constituents: Wheat contains all the elements necessary for the support of human

frame; hence it is that bread is often and very properly called the “Staff of Life”. A

grain of wheat can be divided in to six parts, viz (1) outer skin; (2) middle skin; (3)



inner skin or cerealin cells containing cerealin; (4) germ; (5) gluten cells; (6) starch

granule. The first or outer skin contains chiefly Fibre. The second and third skin

contains a quantity of salts and acids. These are the most essential as food, being

bone, hair and teeth procedures. In wheat nitrigenous substances are in large

proportion and the starchy substances with the sugar, are also in large proportions.

Wheat germ crude Nutritional value per 100 g (3.5 oz) Energy 1,506 kJ (360 kcal)

Carbohydrates 51.8 g Dietary fiber 13.2 g Fat 9.72 g Protein 23.15 g Thiamine (Vit. B1)

1.882 mg, Riboflavin (Vit. B2) 0.499 mg, Niacin (Vit. B3) 6.813 mg, Pantothenic acid

(B5) 0.05 mg, Vitamin B6 1.3 mg, Folate (Vit. B9) 281 μg, Calcium 39 mg, Iron 6.26

mg, Magnesium 239 mg, Phosphorus 842 mg, Potassium 892 mg, Zinc 12.29 mg,

Manganese 13.301 mg per 100gm respectively and Amino acids like Alanine‐3.50,

Arginine‐4.79, Asparic acid‐5.46, Cysteine‐2.19, Glutamic acid‐ 31.25, Glycine‐6.11,

Hisidine‐2.04, Isoleusinee‐4.34, Lysine‐ 2.82, Methionine‐ 1.29, Phenylalanine‐4.94,

Proline‐ 10.44, serine‐ 4.61, Threonine—2.88, Tryosine‐3.74 and Valine—4.63


3. Shaali143

Latin name : Oryza sativa, Linn

Family: Graminae

Syn: Vrihi, Tandula, Dhanya (K, N) 144

Eng: Rice (husked); Paddy (Un husked)

Hin: Chaval (grain), Dhan (Paddy)

Kan: Akki (grain), Bhatta (paddy)

Tam: Arisi (grain), Nellu (paddy)

Tel: Biyyam (grain), Vadlu (paddy)



Mal: Ari (grain), Nellu (paddy)

Habitat: This is a principal food crop in India, Ceylon, Burma, China, Japan and

Siam, and is spread over the tropical and sub tropical regions of both hemispheres.

Varieties: In Ayurveda many varieties of shali have been explained like, rakta shali,

maha shali, kalama, sugandhika, shakunahrit, deergha shuka, goura and maha shali.

There are hundreds of varieties of rice i.e., bhura, hemdi, rata, Gudhya, Varanga,

Raybag, etc. Ambemohor, kamod, jiresal, pankhali are a few of the scented

varieties.(Bombay Govt. Agri dept.)

Parts used: Dehusked Grain

Guna Karma: Guna:Snigdha; Rasa:Madhura rasa; Vipaka: madhura; Veerya:

sheeta, Doshakarma: Pitta shammaka, tridoshagna,; Karma: :mutra, pureesha

karaka, chskshushya, balya, vrishya amnd Mutrala.

Constituents; Rice contains more starch than any other starchy grains, but no

appreciable Fat, a very small quantity of proteins and a trace of mineral matter. In rice

there is an alkaloid ‘oridine’ (anti neuritic when impure) As-7mg in 100gr. Ash of

corn. Bran from the rice mills contains a considerable amount of oil. Oil extracted

from bran is highly acid, the acid value being 34.75p.c. Approximate composition of

total Fatty acids is palmitic 20, oleic 45 and Isolinolic 35p.c. Natural or unmilled rice

contains three times the food value of white rice. Milled rice is found to be the cause

of beri-beri among Indians living on such rice.

Rice, white, long‐grain vegetable, raw Nutritional value per 100 g(3.5 oz), Energy

1,527 kJ (365 kcal), Carbohydrates 79 g, Sugars 0.12 g, Dietary fiber 1.3 g, Fat 500

mg, Protein 7.12 g, Water 11.62 g, Thiamine (Vit. B1) 0.0701 mg, Riboflavin (Vit. B2)

0.0149 mg, Niacin (Vit. B3) 1.62 mg, Pantothenic acid (B5) 1.014 mg, Vitamin B6 0.164



mg, Calcium 28 mg, Iron 0.80 mg, Magnesium 25 mg, Manganese 1.088 mg,

Phosphorus 115 mg, Potassium 115 mg, Zinc 1.09 mg and Amino acids like Alanine‐

3.56, Arginine‐5.76, Asparic acid‐4.72, Cysteine‐1.36, Glutamic acid‐ 13.69, Glycine‐

6.84, Hisidine‐1.68, Isoleusinee‐4.69, Lysine‐ 3.95, Methionine‐ 1.80, Phenylalanine‐

5.03, Proline‐ 4.84, serine‐ 5.08, Threonine—3.92, Tryosine‐4.57 and Valine—6.99


4. Kodrava: 145

Latin name: Paspalum scrobiculatum, Linn

Family: Graminae

Syn: Koradusha, Kuchala, kuddhala, madanagraja (K.N)

Eng: Kodomillet

Hin: Kodo, Kodava, Kodo dhan

Kan: Haraka

Tam: Varugu, Kiraruga

Tel: Arugu

Mal: Varugu

Habitat: This is a native of India; mostly grown in Gujarat, Konkan and over the

Deccan platue.

Parts used: dried decorticated grain

Guna karma: Guna:Laghu ruksha; Rasa: Kashaya madhura; Veeraya: sheeta;

Doshakarma: vata vardhaka, kapha pitta shamaka; Karma: shoshaka and graahi.

Constituents: Two cleaned samples of kodra-one from poona and one from ratnagiri

district gave the following results. Poona: Moisture 8.0; Ether extract 3.36;



Albuminoids 5.8 (Containing nitrogen 0.93) soluble carbohydrates 70.06; woody

Fibre 8.43; and Ash 4.29 p.c.

Ratnagiri: Mosture 9.07; Etherextract 3.34; Albuminoids 5.46 (Containing nitrogen

0.87), soluble carbohydrates 70.77; woody Fibre 9.37; and Ash 1.99 p.c. respectively.

Uses: The new grain is said to be powerfully narcotic and is eaten only by th poor

who prepare it in various ways and from use, are able to use it with impunity.

5. Shyamaka146

Latin name : Panicum frumentaceum

Family: Graminae

Syn: Shyama, Tribeeja, Avipriya, Sukumara, raja dhanya, Trina beeja, Uttam (R.N)

Eng: Barnyard millet

Hin: Saamva, sama

Kan: Syame akki

Tam: shane, Kudurai valli pullu

Tel: Shyamulu

Habitat: It is almost cultivated in the deccan platue of India, most parts of the south

Indian states like Tamil nadu, Karnataka and Andhra pradesh are the major producers

of shyamaka.

Guna karma: Guna:Ruksha; Rasa: Kashaya, Madhura; Veerya:sheeta, Vipaka:

madhura Doshakarma: vatakaraka, kapha pitta hara; Karma: shoshana,sangraahi

and vishaghna.


Constituents: Moisture: 11.6; Protein 6.2; Carbohydrate 65.5; minerals 4.4; Calcium

0.02; posphorous o.28; and Iron 2.26 mg per 100 gm grains. Traces of vit-A ans vit-B



are also found. It also contains a small amount of Protein called prolemin, in which

lysine, custine and histidine.

6. Kangu: 147

Latin name : Sertaria italica, Linn

Family: Graminae

Syn: Kanguni, kangani, Pita tandula, Vatala, and Sukumara (R.N)

Eng: Italian millet, Deccan grass, Fox tail millet

Hin: Kanguni, kangni

Kan:Navane akki

Tam: Tinnai

Mal: Tina

Tel: Korralu

Habitat: Depending on its country of origin, it is also known as Italian, German,

Hungerian and Siberian millet. In Europe it was used for human food, but presently it

is cultivated for fodder. Fox tail millet probably originated in Asia. In India it is

cultivated in the plains of Deccan platue and in dry agricultural lands.


Guna karma: Guna:Ruksha shitala; Rasa:Kashaya,Madhura;

Doshakarma:Pittagna; Karma: Ruchikaraka, daha shamaka, Bhagna

sandhanakaraka.

Constituents: Moisture 11.2; Protein 12.3; Fat 4.3; Minerals 3.3; Carbohydrate 60.6

p.c respectively. Ca 31; Mg 120; P 260; Fe 12.6 mg per 100 gm of grains. It also

contains Vit-A and B, and some amounts of prolein, a Protein.



7. Madhulika: 148

Latin name : Eleusine coracana / Eleusine indica

Family: Graminae

Syn: Soma, Krishna, Madhuli, Ragika, Nartaka, Nrityakundala (N.R)

Eng: Indian millet, Finger millet, Bird’s foot millet and African millet.

Hin: Makra, Mandua

Kan: Raagi

Tam: Raagi, Iragi

Mal: Ragi

Tel: Ragulu, Tamidalu

Habitat: It originated in India and is grown in all parts of India. The countries like

China, Malaya and parts of central Africa are also cultivating the grain.


Gunakarma: Guna: Laghu ruksha; Rasa: Tikta, madhura, Kashaya, Veerya: sheeta;

Vipaka: madhura; Doshakarma: tridosha shamaka, especially pitta shamaka:

Karma: triptikaraka,

Constituents: Albuminoids, starch, oil, Fibre and Ash; phosphoric acid 0.4p.c.

‘Poona ragi on the analysis shows the following composition’. Moisture 14.3p.c,

Ether extract 1.34p.c, Albuminoids 6.4 (Nitrogen 1.03) p.c., Soluble carbohydrates

73.34 p.c.,

woody Fibre 1.83p.c., Ash 2.69p.c., Mysore ragi, Moisture 13.22 p.c., Ether extract

1.20p.c., Albuminoids 5.39 ( Nitrogen o.86) p.c., Soluble carbohydrates 75.13 p.c.,

woody Fibre 2.10p.c Ash 2.98 (sand nil) p.c.

Action & Uses: Raagi is highly protenaceous and nourishing food stuff. It is most

suitable to hard working classes and to the poorer classes. The population of the



Mysore platue, especially the lower classes eat a great deal of this nutritious food stuff

in addition to rice, and as such that keep better health and have better physique than

the rice eaters of south India. Ragi kanji with buttermilk in the morning is a diet in

diabetes. (Bombay Govt. Agri Dept).

8. Vajranna/ Sajja149

Latin name: Pennisetum typhoideum

Family: Graminae

Syn: Vajranna, Sajaka

Eng: Pearl millet, Spiked millet, Bull rush millet, cat tail millet

Hin: Bajra, Bajda

Kan: Kambina akki, Sajje

Tam: Kambu

Tel: Sajja, Saddulu

Habitat: Pearl millet is probably originated in tropical Africa. It is Largely cultivated

in africa and India especially in Bombay presidency and the Deccan platue.


Gunakarma: Guna:Ruksha; Rasa:Madhura, Kashaya; Veerya: Ushna;

Doshakarma: Kapha vata nAshaka ; Karma: balya.

Varieties: Deshi of gujarat or nadiad bajri; Bhavnagiri; Jabalpuri; Poona bajri and

Deccan bajri.

Uses: This grain constitutes the principal food of the working classes of the Sind,

Punjab, Bombay ptresidency and the Deccan.



Constituents: It contains moisture 60.0; Ether extract (oils 0.4; Albuminoids,

nitrogen 0.21.p.c.) digestible carbohydrate 20.0; woody Fibre 15.8; Ash 2.5 p.c. per

100 percent. Bajri contains about 10% of proteids and 70% starch.

Action: On account of the millets heating qualities, this is largely consumed by the

tribes of Northern India during the cold weather.

9. Joorna150

Latin name: Sorghum vulgare/Andropogon sorghum

Family: Graminae

Syn: jurna, Jurnahva, Yavanala

Eng: Great millet

Hin: Jinor, Jondhari, Jwaar

Kan: Jola

Tam: Cholam

Mal: Cholam

Tel: Jonnalu

Habitat: Sorghum belongs to the tribe Andropogonae and was known cereal crop in

ancient Egypt by 2200B.C. It was probably domesticated in Africa then it spread

through India and china. These are drought tolerant. It is cultivated in almost all parts

of India in the dry agricultural land.


Gunakarma: Guna:Laghu, ruksha; Rasa: Kashaya,Madhura; Veerya:Sheeta;

Doshakarma: kapha pitta shamaka ; Karma: kledahara.

Constituents: Sorghum Nutritional value per 100 g (3.5 oz) Energy -1,418 kJ (339

kcal) Carbohydrates -74.63 g and Fibre1-.7g /100gm. Dietary fiber- 6.3 p.c., Fat- 3.30

p.c., Protein- 11.30 p.c., Nitrogen-1.7.p.c.,; Fibre -2.2 p.c., Ash -1.6 p.c., Amino acids



like Arginine -3.79 Cysteine -1.66 Glutamic acid- 21.92 Histidine- 1.92 , Leucine-

16.o6 , Lysine- 2.72, Methionine-1.73, Phenylalanine- 4.97, Serine- 5.05, Threonine -

3.58 , Tryptophan- 1.12, Tryosine- 2.75, Valine- 5.71 p.c. respectively. Minerals like

Ca.-4o mg, fe- 4 mg, Mg- 170mg, P- 310mg, K- 340 mg, Cu-0.96mg, Mn-1.45 mg

and Zn- 1.37mg/ 100gm of dry sorghum. Vitamins like, Thiamine- o.38 mg,

Riboflavin-0.15mg, Niacin-3.9 mg/ 100g.

B.Shimbi dhanya varga

1. Mudga: 151

Latin name: Phaseolus mungo, Linn.

Family: Papillionaceae

Syn: Harita mudga, mangalya, Balishta, Mada.

Eng: Green gram

Hin: Moong,Mung

Kan: Hesaru Kaalu

Tam: Pachai payiru, Pasi parupu

Mal: Cherupayar

Tel: Pachai payulu, Pesalu

Habitat: Extensively cultivated for its seed, in all parts of India especially in south

India, to which it is a native. It is also grown in africa. There is a yellow-seeded

variety also.

Parts used: Whole seed and dehusked pulses.

Varieties: In Ayurvedic literature ther are four varieties of mudgas has been

mentioned. viz, 1.Harita mudga, 2.Peeta mudga, 3. Krishna mudga and 4.Vanya

mudga (R.N) 152



Gunakarma: It is considered as the best among the shimbi dhanya varga, it also

mentioned as sadapathya. Guna: Laghu, Ruksha, Vishada; Rasa:KAshaya, madhura;

Vipaka:Katu; Veerya:Sheeta; Doshakarma: Kapha pitta hara; Karma:

Chakshushya.

Constituents: Church gives the following analysis of mung with husk: Water-10.8,

Albuminoids- 22.2, Starch- 54.1, Oil-2.7, Fibre-5.8 and Ash-4.4 p.c. respectively.

Raw mung bean:

Energy-1,452 kj (347 kcal), Carbohydrates-62.62 g, Sugars-6.60 g, Dietary fiber-16.3 g,

Fat-1.15 g, Protein-23.86 g, Vitamin C-4.8 mg (8%), Calcium-132 mg

(13%),Magnesium-189 mg (51%), Sodium-15 mg (1%) .

boiled mung beans:

Energy- 441 kcal, Carbohydrates- 19.15 g, Sugars- 2.00 g, Dietary fiber- 7.6 g, Fat-

0.38 g, Protein- 7.02 g, Vitamin C- 1.0 mg (2%), Calcium- 27 mg (3%),Magnesium-0.

298 mg ( 0%), Sodium- 2 mg ( 0%) (Percentages are relative to US recommendations for

adults ;Source: USDA Nutrient database,).

2. Adaki 153

Latin name: Cajanus indicus


Syn: Adaki, Tuvari, Varyya, Karaveera beeja, Peeta pushpa, Vritta bija (R.N) 154

Eng: Pigeon pea

Hin: Arahar

Kan: Togari kaalu, Togari bele

Tam: Adagi, Tovarai

Mal: Tuvara



Tel: Kandulu

Habitat: Extensively cultivated throughout India, especially southern India, as an

article of food. White seeded variety extensively cultivated in Gujrat, and red or

brown seeded variety generally cultivated in other parts of the bombay presidency.

Parts used: Seeds or beans and leaves.

Variety: In Ayurveda there are three types, 1. Shwetha, 2.Raktha, and

3.Shyama.(R.N)

Khadesh red, Nadiad red, Baramati white, Bangalore red, Salem red, Bangalore

varigated, sambalpur Ash.

Gunakarma: Guna: Laghu, Ruksha; Rasa: Kashaya, madhura; Veerya: Sheeta;

Doshakarma:Vata vardhaka, Kapha pitta shamaka; Karma:Graahi.

Constituents: This pulse which has three varieties, viz. Yellow, Red and White,

contains food elements: nitrogenous matter, oil, Fatty matter, starch or Carbohydrate,

nutritive salts and watery matter. Analysis of Deccan unsplit grains with husk

contains these following constituents.

Moisture-6.96, Ether extract-2.50, Albuminoids-19.57, Soluble carbohydrate- 6o.77,

woody Fibre- 6.70, Ash-3.50.percents respectively.

Analysis of split tuvar grain with husk removed.

In Deccan tur: Moisture-6.00, Ether extract-1.60, Albuminoids-21.12(nitrogen-

3.38), Soluble carbohydrate- 66.88, woody fibre- 1.10, Ash-3.30.percents

respectively.

In Tur white: Moisture-10.87, Ether extract-1.46, Albuminoids-14.25(nitrogen-2.28),

Soluble carbohydrate- 63.68, woody fibre- 6.22, Ash-3.50.(containing sand 0.05)

percents respectively.



In Tur Red: Moisture-10.94, Ether extract-1.03, Albuminoids-19.62, (nitrogen-2.

66), Soluble carbohydrate- 62. 92, woody fibre- 4.76, Ash-3.50.(containing sand 0.05)

percents respectively. General analysis of the two seeds for Proteins, Fats,

Carbohydrates, fibre and Ash contents were carried out and the results were given in

g/100 g dry seeds. Pigeon pea contained Protein-25.2 g, Calcium-170 mg and Iron-8.9

mg.

3. Kulatha: 155

Latin name: Dolichos biflorus, Linn.

Family: Papiliionaceae

Syn: Kulattha, Tamrabeeja, Shwetha beeja, Sitetara

Eng: Horse gram, Kidney bean

Hin: Koolathee

Kan: Huruli kaalu

Tam: Kollu

Mal: Kullu

Tel: Ulavalu

Habitat: A common twining plant growing all over India, especially in bombay ,

madras and Deccan regions.

Parts used: Dry seeds

Guna karma: Guna:Ruksha, Teekshna; Rasa:Kashaya, Madhura; Veerya:Ushna;

Vipaka: Amla (Katu vipaka in susrutha); Doshakarma: Kapha vata shamaka;

Karma: Bhedana, Graahi, Vidahi, Ashmarigna, Shukrashmarigna, Shwasa kasa,

Shopha, Arsha and Peenasagna.

Constituents: The grain with husk contains the following contents. Moisture:4.30-

10.25 p.c., Ether extract:0.65-1.84 p.c., Albuminoids: 20.75-22.25 ( Containing



nitrogen 3.32-3.56) p.c., Soluble carbohydrates: 56.04-63.20 p.c., woody Fibre-:4.85-

5.50 p.c., and Ash: 4.20- 7.5 p.c.( Containing sand 0.72-1.70) and Energry (cals) 321

kcal, Moisture-12 gm , Protein-22 gm , Fat-0 gm, Minera- 3 gm, Fibre-5 gm,

Carbohydrates-57 gm, Calcium-287 mg ,Phosphorous-311 mg, Iron-7 mg. The Protein

content of kidney bean was 23 g, while Calcium and Iron contents were 134 mg and

8.02 mg respectively.

4. Chanaka 156

Latin name: Cicer Arietinum


Syn: Harimantha, Vaji mantha, Hari jivana (K.N) 157, Chana, Sugandha, Bala bhojya,

Vaji bhaksha, Krishna kanchuka (R.N) 158

Eng: Bengal gram, Chicken- Pea, Chick- Pea,

Hin: Chana

Kan: Kadle kaalu

Tam:Kadalai

Mal: Kadala

Tel: Senagalu

Habitat: A pulse cultivated in sindh, Bombay region and growing wild in all parts of

south India.

Varieties: There are two varieties mentioned in Raja nigantu viz, 1.Krishna chanaka

2. Goura chanaka.

There are four varieties of gram which differ obviously in the colour of the seed viz,

1.Black, 2.Red or brown, 3.Yellow and 4.White.

Parts used: Seeds or peas and leaves.



Guna karma: Guna: Laghu Ruksha; Rasa: Kashaya, madhura; Veerya: Ushna;

Vipaka: Katu; Doshakarma: Vata karaka, Kapha nashala; Karma: Vishtambhaka,

Rakta, Pitta and Kapha vikara nashaka.

Constituents: Chick peas are a helpful source of Zinc, Folate and Protein.They are

also very high in dietary fiber and hence a healthy source of Carbohydrates for

persons with insulin sensitivity or diabetes. Chickpeas are low in Fat and most of this

is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different,

especially the Fibre content which is much higher than the light coloured variety. One

hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of Fat (of

which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of

Protein. Chickpeas also provides dietary Calcium (49–53 mg/100 g).

Nutritional value per 100 g (3.5 oz), Energy 686 kJ (164 kcal), Carbohydrates

27.42 g, Sugars 4.8 g, Dietary fiber 7.6 g,Fat 2.59 g, saturated 0.269 g, monounsaturated

0.583 g, polyunsaturated 1.156 g, Protein 8.86 g, Water 60.21 g, Vitamin A equiv. 1 μg,

Thiamine (Vit. B1) 0.116 mg, Riboflavin (Vit. B2) 0.063 mg, Niacin (Vit. B3) 0.526 mg,

Pantothenic acid (B5) 0.286 mg, Vitamin B6 0.139 mg, Folate (Vit. B9) 172 μg, Vitamin

B12 0 μg, Vitamin C 1.3 mg, Vitamin E 0.35 mg, Vitamin K 4 μg, Calcium 49 mg, Iron

2.89 mg, Magnesium 48 mg, Phosphorus 168 mg, Potassium 291 mg, Sodium 7 mg, Zinc

1.53 mg, (value per 100 g. Source: USDA National Nutrient data base )

5. Masurika 159

Latin name: Lens esculenta/ Ervum lens/ Cicer lens


Syn: Mangalya, Pandura, Masura (K.N)160, Ramadali, Pruthu bijaka, Shura, Kalyana

bija, Guru bija,Masura, Masuraka, Mangalya (R.N)161



Eng: Lentils

Hin: Masur

Kan: Channangi

Tam: Misur-paruppu

Tel: Misur-pappu

Habitat: Grown in all parts of India.

Parts used: Pulses

Guna karma: Guna: Laghu, Ruksha; Rasa: Kashaya, madhura; Vipaka: Madhura;

Veerya: Sheeta; Doshakarma:Kapha hara; Karma: Bala vardhaka, Graahi, Useful in

Rakta pitta, Kapha vikaras and Mutrakruccha.

Constituents: Lentils contain high levels of Proteins, including the essential amino

acids isoleucine and lysine, and are an essential source of inexpensive Protein in many

parts of the world for those who adhere to a vegetarian

diet.http://en.wikipedia.org/wiki/Masoor_dal ‐ cite_note‐3 Lentils are deficient in two

essential amino acids, methionine and cystine. However, sprouted lentils contain

sufficient levels of all essential amino acids, including methionine and cystine.

Apart from a high level of Proteins, lentils also contain dietary fiber, Folate, Vitamin

B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than

green lentils (11% rather than 31%).http://en.wikipedia.org/wiki/Masoor_dal ‐ cite_note‐

6 Health magazine has selected lentils as one of the five healthiest foods . Lentils are

often mixed with grains, such as rice, which results in a complete Protein dish.

Lentils also have "anti‐nutritional factors" such as trypsin inhibitors and relatively

high phytate content. Trypsin is an enzyme involved in digestion and phytates reduce

the bioavailability of dietary minerals.http://en.wikipedia.org/wiki/Masoor_dal ‐



cite_note‐8 The phytates can be reduced by soaking the lentils in warm water

overnight.

Nutritional value per 100 g (3.5 oz) Energy 1,477 kJ (353 kcal) ,Carbohydrates- 60 g,

Sugars -2 g , Dietary fiber-31 g , Protein -26 g, Iron-7.5 mg (60%) . Fat total-0.75 g,

saturated Fat-0.10 g, Vitamin A IU-15.84 IU, Thiamin B1-0.33 mg, Riboflavin B2-

0.14 mg, Niacin B3-2.10 mg, Vitamin B6-0.35 mg, Vitamin B12-0.00 mcg , Vitamin

E mg-1.16 mg, Folate- 357.98 mcg, Vitamin K-3.37 mcg, Pantothenic acid- 1.26 mg,

Calcium-37.62 mg, Copper-0.50 mg, Magnesium-71.28 mg, Manganese-0.98 mg,

Phosphorus-356.40 mg, Potassium-730.62 mg, Selenium-2.51 m,Sodium-3.96 mg,

Zinc- 5.54 mcg. omega 3 Fatty acids-0.07 g, omega 6 Fatty acids-0.27 g (value per

100 g. Source: USDA National Nutrient data base )



C.Hareeta varga

1. Katillaka 162

Latin name: Boerhaavia diffusa, Linn.

Family: Nyctagineae

Gana: Vayasthapana, Kasa hara, Swedopaga, Anuvasanopaga (C.S), Vidarigandhadi

(S.S)

Syn: Punarnava, punarbhu, Sada(Sthayi), Mandala patraka, Shweta mula,

Vrishcheeva, Varshabhu, Shophagni, Jatila, Sadhyo vishoshi and Deerga patraka.

(K.N)

Eng: Spreading hog weed

Hin: Beshakapore, Thikri

Kan: Sanadika, Gonajali, Bagarotte soppu

Tam: Mukkaratai keerai

Tel: Attatamamidi

Mal: Tamilama

Habitat: Boerhavia diffusa It is found growing in waste lands, it also found in the

tropical, subtropical and temperate regions of the world. This plant is indigenous to

India and U.S.A. In India it is found in the warmer parts and up to an altitude of

2000m.

Varieties: It is of two kinds, White and Red flower. In the Tibetian literaturea third

variety with blue flowers has also been described. In Ayurveda there are two varieties

of Punarnava has been explained they are, Shwetha punarnava and Rakta

punarnava(B.P)

Parts used: Leaves along with stems.



Guna karma: Guna:Laghu Ruksha; Rasa:Tikta Kashaya Madhura,Kshareeya;

Vipaka: Madhura ; Veerya: Ushna; Doshakarma: Vata kapha nashaka ;

Karma:Saraka,Agni deepaka, Shotagna.

Constituents: The plant extract contains a large number of biochemicals like

alkaloids, flavonoides, steroids, triterpenoides, lipids, lignins, Carbohydrates,

Proteins, glycoproteins and Punarnavine and Boerhavinone (Agarwal and Dutt, 1936,

Basu et al.,1947,1968; Surange and Pendse, 1972, Laxmi et al., 1990,92),

hypoxanthine 0-L-arabinofuranoside, lirodendrin(Jain and Khanna,1998 and Aftab et

al., 1996). Some workers have reported that the plant extract contains good quantities

of Potassium nitrate. Mishra and Tiwari (1971) in an important study reported that the

plant extract contains ursolic acid. Studies reveal that the plant – root contains six

essential amino acids where as root system contains 14 amino acids.

moisture -82.22% , carbohydrate -10.56% , Vitamin C -44.80mg /100g dry

weight, Vitamin B1 -97.00 mg/100g and Vitamin B2 -22.00 mg/100g respectively.

The mineral contents of the defatted leaf extracts were found to be Na -162.50

mg/100g, Ca -174.09 mg/100g and Mg -8.68 mg/100g, Iron 0.012, Manganese 0.43,

Aluminum 0.46, Iodine 0.002mg/100gm.

2. Shigru 163

Latin name: Moringa olifera/ M.Pterogosperma

Family: Moringaceae

Gana: Swedopaga, Krimigna, Shirovirechanopaga, Katuskanda, Haritaka varga

(C.S), Varunadi, Shirovirechana (S.S)

Syn: Shobhanjana, Krishna gandha, Murangi, Shalanakshama, Ghanacchada,

Teekshna gandha, Bahalacchada, Avadamsha, Mulaparni, Mukha banga, Haricchada,

Subanjana, Vidhradhigna, Akshiva and Mulakacchada. (K.N) 164



Eng: Horse-radish tree, Drum stick tree.

Hin: Sahinjan, Soanja, Segve

Kan: Nugge soppu

Tam: Muranga keerai

Tel: Mulaga aku

Mal: Murina

Habitat: A beautiful tree wild in all parts of India and burma.

Parts used: Leaves, flowers, immature capsules and root are eaten as vegetables in

curries.

Guna karma: Guna: Laghu, Ruksha, Teekshna; Rasa:Katu(Kshariya),

Tikta,madhuram; Vipaka: Katu; Veerya:Ushna; Doshakarma: Kapha vata nashaka;

Karma: Agni deepaka, Rochaka, Sangraahi, Vidahakari, Hrudhya, Netrya, Shotagna

and usefull in Medoroga and visha.

Constituents: The main constituents of Moringa plant are palmitic and stearic acid,

saponins, glycoside, gum, Protein Vitamin: A (8855 IU per 100g), B1, B2, B3,

C Minerals: Calcium, Iron, Phosphorus and Magnesium. The leaves, flowers and pods

are used as significant sources of Vitamins A, B and C, Riboflavin, nicotinic acid,

folic acid, pyridoxine, ascorbic acid, beta-carotene, Calcium, Iron, and alpha-

tocopherol (Dahot, 1988). The pods are considered good sources of the essential

amino acids. A compound found in the flowers and roots of the moringa tree,

pterygospermin, has powerful antibiotic and fungicidal effects (Das et al., 1957)

Leaves: The Moringa oleifera leaves are highly nutritious, being a significant source

of beta-carotene, Vitamin C, Protein, Iron, and Potassium.

Moisture content was 74.42%, Protein 16.7%, fibre 3.5%, Ash 8%, and oil 1.7%. Also

the minerals content were determined and they were found that the Calcium content



was 0.20 mg/100g, Magnesium 0.13mg/100g, Potassium 0.075mg/100g, and

Phosphorus 0.031 mg/100g

3. Lonika 165

Latin name: Portulaca oleracea, Linn

Family: Portulacaceae

Eng: Common Indian purselane, garden purselane

Hin: Khursa

Kan: Duda-gorai, guni soppu

Tam: Paruppu keerai

Tel: Peddapavila kura

Mal: Neela keera

Habitat: it is found throught India in all warm climates, it is an abundant weed in

cultivated ground throughout Cylone.

Parts used: Leaves and whole plant

Guna karma: Guna:Ruksha, Guru; Rasa:Katu,amla; Veerya:Ushna; Vipaka:Katu;

Doshakarma: Vata nashaka, Pitta vardhaka; Karma: Agni deepaka and it is useful in

Vrana, Shotha, Kasa, Shwasa, and Netra vikara.

Constituents: Purslane contains large amounts of l-norepinephrine (l-noradrenaline;

0.25% in fresh herb), a neurohormone that has vasopressor and antihypotensive

activities and reduces haemorrhage at the tissue level. It also contains numerous

common nutrients (varying from low to high concentrations depending on report),

including: Vitamins (A, B1, B

2, C, niacinamide, nicotinic acid, α-tocopherol, β-

carotene, etc.); minerals (especially Potassium); Fatty acids, especially omega-3 acids

whose concentration in purslane is the highest found in leafy vegetables; glutathione;

glutamic acid; and aspartic acid. Other constituents include a mucilage composed of



an acidic and a neutral fraction with structure determined, Calcium oxalate, malic and

citric acids, dopamine and dopa, coumarins, flavonoids, alkaloids, saponins, and urea

among others used [Leung & Foster, 1996].

Recent research has shown that P. oleracea is a rich source of omega-3 Fatty

acids, which are thought to be important in preventing heart attacks and strengthening

the immune system [Bown, 1995].

Oxalates and noradrenalin have been isolated from the plant. The plant also contains

saponins [Iwu, 1993]. The plan contains tannin, phosphates, urea, and various

minerals with a large amount of Magnessium [Keys, 1976]. The whole plant contains

carotene, Vitamins C, B1, B

2, Ca, Mg, Na, K salts; organic acids, nicotinic and oxalic;

nor adrenaline, and the bioflavonoid liquiritin [World Health Organisation, 1990].

4. Drona pushpin 166

Latin name: Leucas cephalotes/ Indicus/ Linifolia

Family: Labiatae

Syn: Kumba yoni, Drona, Chatra kutumbaka, Koundinyotha, Maha drona, Drona

kutumbaka, (K.N) 167 Chitra patrika, Deerga patra, Kumba yoni, Kurambika, Chitra

kshupa, Kuramba, Supushpa (R.N) 168

Hin: Gooma madhupati

Kan: Tumbe soppu

Tam: Tumbay keerai

Tel: Tumni

Mal: Tumba

Habitat: It found throughout India, It usually grown as a common weed wildly.

Parts used: Flowers,and leaves



Gunakarma: Guna: Guru, Ruksha,Kshareeya,Teekshna ; Rasa: Katu, Lavana and

Madhura; Veerya:Ushna; Vipaka:Katu; Doshakarma:Vata pitta vardha ,Kapha

shamaka; Karma:useful in Baddha mala, Kamala, Shopha, Kasa, Tamaka shwasa and

in Agni mandya.

PHYSICALCONSTITUENTS

Total Ash: not more than 17%, acid insoluble Ash: not more than 6%, alcohol soluble

extractive: not less than 5%, water soluble extractive: not less than 14 %.

CHEMICALCONSTITUENTS

Plant :- β-sitosterol & its glycoside new labdane, nor labdane , and abietone‐type

diterpenes named leucasdins A,B,and C respectively and two protostane – type

triterpenes named leucastrins A and B, oleonolic acid, 7‐ oxositosterol, 7‐

oxostigmasterol,7alpha ‐hydroxysitosterol,7 alpha‐ hydroxystigmasterol,sigmasterol,

5‐hydroxy‐7,4‐dimethoxyflavone, pillion,gonzali‐ tosin 1, tricin,cosmosin,a pigenin 7‐

o‐beta‐D{6‐0‐p‐caumaroyl glucopyranoside, anisofolin A and luteolin 4‐0‐beta ‐D –

glucurono pyranoside, Seedoil: Laballenic acid { octadeca ‐ 5, 6‐dienoic acid }lauric

acid, glutanic acid ,tridecanonic acid , adipic acid.(IMM, Nadakarni & NIN,Hbd, India)

5. Guduchi patra 169

Latin name: Tinospora cordifolia

Family: Menispermaceae

Syn: Guduchi, Kundali, Soma, Chinna, Chinnodbhava, Amruta, Madhuparni, Chinna

ruha, Vayastha, Chandra hasa, Amrita latha, Dhara,Vatsadhani and Varaye.(K.N) 170

Guduchi, Amritavalli, Dhara, Naga kumari, Chinnangi, Tantrika, Devanirmita,

Soumya, Vishalyamrutha sambhava, Bhishagjita, Kanya, Kandodbhava and

Kandamrutha kanda. (R.N)



Gana: Vaya sthapana, Daha prashamana, Trishna nigrahana, Sthanya shodana,

Truptigna, (C.S), Guduchyadi, Patoladi, Aragvadadhi, Kakolyadi, Vallipanchamula

(S.S)

Eng: Heart leaved moonseed

Hin: Gulancha, Giloya

Kan: Amrutha balli soppu

Tam: Sindilkodi, Amrudavalli keerai

Tel: Tippatega

Mal: Chittamrutam

Habitat: A common climbing shrub growing on neem and other trees in trophical

western ghats and grows wild all over India, it also grows wildly in the farm lands.

Parts used: Stem and fecula (starchy extract of guduchi), leaves as a curry with meals

and root for medicinal purpose.

Guna karma: Guna: Guru ,snigdha and laghu; Rasa: Tikta, Kashaya and Madura ;

Vipaka:Madhura; Veerya:Ushna; Doshakarma:Trodoshagna; Karma: Useful in

Kushta, Krimi, Chardhi, Daha, Pandu, Kamala, Trishna and Vatarakta.

Constituents: Different constituents reported include a glucoside, alkaloids, bitter

principles, crystalline components etc. The bitter principles have been identified as

columbin, chasmanthin and palmarin. The alkaloid tinosporin has also identified.

The active adaptogenic constituents are diterpene compounds including

tinosporone, tinosporic acid, cordifolisides A to E, syringen, the yellow alkaloid,

berberine, Giloin, crude Giloininand, a glucosidal bitter principle as well as

polysaccharides, including arabinogalactan polysaccharide (TSP). Picrotene and

bergenin were also found in the plant. The active principles of Tinospora cordifolia, a

traditional Indian medicinal plant were found to possess anticomplementary and



immunomodulatory activities. Main chemical components are tinocordifolin,

tinocordifolioside, tinosponone, tinocordioside, cordioside, picroretine, colombine,

and columbin.

A large number of compounds have been isolated from the aerial parts and

roots of T. cordifolia . In the early 1900s, giloin, gilenin, and gilosterol, as well as the

bitter principles columbin, chasmanthin, and palmarin, were identified in the plant.

http://www.drugs.com/npp/tinospora.html ‐ ref6In addition, syringin, cordiol,

cordioside, and the phenylpropene disaccharides cordifoliosides A and B were

identified as the active principles with anticomplement and immunomodulatory

activities. (National institute of Nutrition, Hybd, India)

6. Kakamachi 171

Latin name: Solanum nigrum /S. americanum

Family: Solanaceae

Gana: Tiktaskanda (C.S)

Syn: Dhwankshamachi, Kakahva, Vayasi, Katvi, Katu phala, Rasayanavara (R.N)172

, Kakasahva, Kamata, Jaghanephala, Sarva tikta, Bahuphala, Swadhupaka phala,

Kamachi, Kakini, Gudaphala, Katu and Kushtaghni. (K.N)

Eng: Black night shade

Hin: Makoi, Gurkamai

Kan: Ganake soppu, Kakamunchi

Tam: Man thakkali keerai, Milagu takkali, Mann thakkali palam

Tel: Kamanchi chettu, Kanchi-pundu, Kachi

Mal: Tudavalam



Habitat: Black nightshade is a fairly common herb or short-lived perennial shrub,

found in many wooded areas, as well as disturbed habitats. It grows wildly throught

India.

Parts used: Leaves and fruits, leaves are used as a vegetable curry very commonly in

India.

Guna karma: Guna:Lagu,Ruksha; Rasa:Katu, Tikata; Vipaka:Katu;

Veerya:Ushna; Doshakarma:Tridoshaghna; Karma: Hrudya, Rasayana and it is

used in Kushta, Shota, Arsha, Shwasa, Kasa, Aruchi and Jwara.

Constituents: Leaves contain quercetin glycosides, Immature fruits contain gluco

alkaloids, Leaves and fruits contain solasodine type compounds, Fruits contain

steroidal glycosides, glycoalkaloids, α – solamargine & α – solasonine,Seeds contain

a Fatty oil. Protein - 5-6% , Fat - 1% , Minerals - 2% , Carbohydrates - 8-9% ,

Calcium - 410mg , Riboflavin - 0.5mg ,Nicotinic acid - 0.92mg , Vitamin C - 11mg ,

β Carotene - 0.74mg , Iron - 20.5mg and Alkaloids like Solanine ,Solanorine

,Solamargine ,Solanigrine – A & B ,Total alkaloids - 0.101 to 0.43% . In fruits

:Glucose and fructose - 15 to 20% , Vitamin C and β - Carotene . Seeds :Yellow oil -

15 to 20% , Leaf is rich source of Riboflavin. Seeds : Yellow oil - 15 to 20% , Leaf is

rich source of Riboflavin. (National institute of Nutrition, Hybd, India)

7.Vastuka/ Chilli shaka 173

Latin name: Chenopodium album

Family: Chenopodiaceae

Syn: Palasalohita, Vastuka, Chillika, Mrudupatri, Ksharadala, Kshara patri and

Vastuki (R.N)174 Shaka veera, Pranalaka, Tanka vastuka, Prasadaka, Chandrila, Tanka

vastuka and Veera shaka.(K.N)175

Eng: Goose foot



Hin: Chandan betu

Kan: Bayi basale soppu

Tam: Paruppu keerai

Tel: Pappu keera

Habitat: Usually grown in gardens, but sometimes in corners of early grain fields all

over India.

Parts used: The plant is much esteemed as a pot herb. Leaves are taken in the form of

infusion or decoction, as a laxative and anti helmenthic, Seeds are consumed by hill

tribes as an article of food.

Gunakarma:Guna:Lagu,Saraka,Ruksha,Teekshna;Rasa:Madhura,Katu,Ksharayukta

;Vipaka:Katu;Veerya:Ushna;Doshakarma:Pittavardhaka,Kaphavatanashaka;

Karma:Ruchikaraka, Agni deepaka, Medhya and useful in Prameha, Krimi,

Pleeharoga and Mutrakricha. (R.N)

Constituents: Water-84.300 g, Energy-43.000 kcal, Energy-180.000 kj,Protein-

4.200 g, Total lipid (fat)0-0.800 g, Ash- 3.400 g, Carbohydrate, by difference-

7.300 g, Dietary Fiber- 4.000 g, Calcium, Ca- 309.000 mg, Iron, Fe- 1.200 mg,

Magnesium, Mg- 34.000 mg, Phosphorus, P- 72.000 mg, Potassium, K- 452.000 mg,

Sodium, Na- 43.000 mg, Zinc, Zn- 0.440 mg, Copper, Cu- 0.293 mg, Manganese,

Mn-0.782 mg, Selenium, Se- 0.900 mcg, Vitamin C, total ascorbic acid- 80.000

mg, Thiamin-0.160 mg, Riboflavin-0.440 mg, Niacin- 1.200 mg, Pantothenic acid-

0.092 mg, Vitamin B-6-0.274 mg, Folate, total-30.000 mcg, Folate, food-30.000

mcg, Folate, DFE-30.000 mcg_DFE, Vitamin A, IU-11600.000 IU, Vitamin A,

RAE-580.000 mcg_RAE, Fatty acids, total saturated-0.059 g, Saturated Fatty

acids 16:0-0.047 g, Fatty acids, total monounsaturated-0.150 g, Fatty acids, total

polyunsaturated-0.351 , Polyunsaturated Fatty acids 18:2 undifferentiated-0.313



g, Polyunsaturated Fatty acids 18:3 undifferentiated- 0.036 g, Polyunsaturated

Fatty acids 20:4 undifferentiated- 0.002 g, Cholesterol- 0, Tryptophan-0.038 g,

Threonine-0.163 g, Isoleucine-0.253 g, Leucine-0.350 g, Lysine-0.354 g,

Methionine-0.049 g, Cystine-0.089 g, Phenylalanine-0.166 g, Tyrosine-0.175 g,

Valine-0.226 g, Arginine-0.253 g, Histidine-0.116 g, Alanine-0.322 g, Aspartic

acid-0.431 g, Glutamic acid-0.521 g, Glycine-0.249 g, Proline-0.223 g, Serine-

0.200 g.

(value per 100 g. Source: USDA National Nutrient data base )

D.Shakavarga

1. Kushmanda 176

Latin name: Benincasa hispida

Family: Cucurbitaceae

Varga: Valli phala

Syn: Kushmandika, Kumbhaphala, Sthiraphala, Somasrushta, Peetaka, Bruhat phala,

Suphala and Kumbandi (R.N). Mahaphala, Pushpa phala, Somagrushtika, (K.N) 177

English: Ash gourd, White gourd melon, White pumpkin

Hin: Golkaddu, Peta, Rakasa and Bhatua

Kan: Boodigumbala, Sandhigumbala

Tam: Kalyan-pooshini

Tel: Boodi gummadi

Mal: Kumpalam

Habitat: Cultivated in gardens throught India

Parts used: Seeds, Fruits and fruit juice.



Gunakarma: Guna: Laghu, Snigdha; Rasa:Madhura; Vipaka:Madhura;

Veerya:Sheeta; Doshakarma:Vata-pitta shamaka, Kapha vardhaka; Karma:

Shukrala, Hrudya, Ashmari chedanam, Pushtidayaka, Vrushya, Balya and Thisha

shamaka.

Constituents: Water-96.100 g, Energy-13.000 kcal, Energy-54.000 kj, Protein-

0.400 g, Total lipid (fat)- 0.200 g, Ash-0.300 g, Carbohydrate, by difference-3.000

g, Dietary Fiber- 2.900 g, Calcium, Ca -19.000 mg, Iron, Fe- 0.400 mg,

Magnesium, Mg -10.000 mg, Phosphorus, P- 19.000 mg, Potassium, K- 6.000 mg,

Sodium, Na- 111.000 mg, Zinc, Zn - 0.610 mg, Copper, Cu -0.023 mg, Manganese,

Mn-0.058 mg , Selenium, Se-0.200 mcg , Vitamin C, total ascorbic acid- 13.000

mg, Thiamin-0.040 mg , Riboflavin-0.110 mg , Niacin-0.400 mg , Vitamin B-6-

0.035 mg , Folate, total- 5.000 mcg, Pantothenic acid- 0.133 mg , Fatty acids,

total saturated- 0.016 g, Fatty acids, total polyunsaturated-0.087 g, Tryptophan-

0.002 g, Lysine-0.009 g, Methionine- 0.003 g. (Source: USDA: Nutrient Data base

for Average amount in 100g )

2. Karavellaka178

Latin name: Momordica charantia


Gana: Tiktaskanda (C.S)

Syn: Kandiram, Kanda katukam, Sukandam, Karavellakam, Ugra kandam and Katilla

(K.N) 179

Eng: Bitter gourd

Hin: Karela

Kan: Hagala kayi



Tam: Pavakkai, Pagal

Tel: Kakara

Mal: Paval, Kaipavalli

Habitat: This climbing plant is cultivated all parts of India in the gardens, for its

fruits.

Varieties: There are two varieties, one with a small roundish or ovoid fruit and the

other longer and more cucumber like (kerula-in bengal)

Parts used: Fruits, seeds and leaves.

Gunakarma: Guna: Laghu, Ruksha; Rasa:Tikta, katu; Vipaka:Katu; Veerya:Ushna

; Doshakarma:Kapha pitta shamaka, Kinchit vata vardhaka ; Karma: It is useful in

Aruchi, Rakta pitta, Pandu, Vrana, Krimi roga, Shwasa, Kasa, Rakta vikara, Kota,

Kushta and Jwara.

Constituents: Water-94.030 g, Energy-17.000 kcal, Energy- 71.000 kj, Protein-

1.000 g, Total lipid (fat)- 0.170 g, Ash-1.100 g, Carbohydrate, by difference-

3.700 g, Dietary Fiber-2.800 g, Calcium, Ca- 19.000 mg, Iron, Fe-0.430 mg,

Magnesium, Mg-17.000 mg, Phosphorus, P- 31.000 mg, Potassium, K- 296.000 mg,

Sodium, Na-5.000 mg, Zinc, Zn-0.800 mg, Copper, Cu-0.034 mg, Manganese, Mn-

0.089 mg, Selenium, Se-0.200 mcg, Vitamin C, total ascorbic acid-84.000 mg,

Thiamin-0.040 mg, Riboflavin-0.040 mg, Niacin- 0.400 mg, Pantothenic acid-0.212

mg, Vitamin B-6-0.043 mg, Folate, total- 72.000 mcg, Folate, food- 72.000 mcg,

Folate, DFE-72.000 mcg_DFE, Vitamin A, IU-471.000 IU, Vitamin A, RAE-

24.000 mcg_RAE, Carotene, beta- 190.000 mcg, Carotene, alpha- 185.000 mcg,

Lutein + zeaxanthin-170.000 mcg. (Source: USDA: Nutrient Data base for Average

amount in 100g )



3. Bimbi 180

Latin name: Coccina grandis/ C.Indicus


Gana: Mulini (C.S), Urdhwa bhaga hara (S.S)

Syn: Bimbi, Rakta phala, Tundi, Tundikeri, Oshtopama phala, Gohla, Piluparna and

Tundika. (D.N) Tikta tundi, Katuka, Katu tundika, Tikta tundi (R.N), Raktaphala,

Ushna phala, vidhruma pakya,Dantacchada, Tundikeri, Tundi, Golha, Tundiki and

Piluparnika (K.N)181

Eng: Ivy gourd

Hin: Kanduriki bel, Kunduru

Kan: Tonde kayi

Tam: Kovai kai

Tel: Dondatiga, Kakidonda

Habitat: Grows in a wild state abundantly in bengal and most parts of India.

Parts used: Leaves, root, fruit and bark

Varieties: It is of two varieties, first one is Katu bheda, its all parts are very much

bitter in taste and used as vegetable and medicine. The second one is sweet fruit

variety, used as vegetable.

Guna karma: Guna:Laghu, ruksha, teekshna; Rasa:Tikta, Katu; Vipaka:Katu;

Veerya: ushna; Doshakarma: Kapha pitta nashaka, Vatakara; Karma:

Ruchikaraka, vishahara and useful in shota, rakta vikara and in pandu.



4. Patola182

Latin name: Trichosanthes anguina


Gana: Triptighna, Trishna nigrahana (C.S) Patoladi, Aragvadadi (S.S)

Syn: Patola, Kulaka, Panduke, KarekAshacchada, Raji phala, Panduphala, amrita

phala (R.N) Raji phala, Pandu phala, Jaali, Jyotsna, Rajimana, Tiktottama, Raja

patolika and Bija garbha.(K.N)183

Eng: Snake gourd

Hin: Chichonda, Chachinda

Kan: Padavala kayi

Tam: Podalangai

Tel: Potla kaya

Mal: Patolam

Habitat: It is a creeper, the fruit resembles like snake and cultivated throughout India.

Variety: It is of twokinds 1. Gramya veriety which is not too much bitter 2. Wild

variety, it is very much bitter in taste.

Parts used: Fruits

Guna karma: Guna:Laghu, ruksha; Rasa:Tikta, katu; Veerya:Ushna; Vipaka:Katu;

Doshakarma: Tridoshashamaka; Karma: Agni deepaka, Pachaka, Ruchikaraka and

useful in Shwasa, Jwara, Kushta, Rakta vikara and in Krimi.

Constituents: Tricosanthes anguina is a rich source of nutrition. It is highly

constituted with Proteins, Fat, Fibre, Carbohydrates,Vitamin A and E. The total

phenolics and flavonoids content is 46.8% and 78.0% respectively. The fruit is rich in

Vitamin C and E. The crude Protein content is 30.18%8. The predominant mineral



elements were Potassium (121.60mg 100-1g) and Phosphorus (135.0mg 100-1g).

Other elements found in fairly high amounts are Sodium, Magnesium and Zinc. The

triterpenes found are 23, 24-dihydrocucurbitacin D, 23,24-dihydrocucurbitacin B,

cucurbitacin B, 3β-hydroxyolean- 13(18)-en-28-oic acid, 3-oxo-olean-13(18)-en-30-

oic acid and the sterol 3-O-β-D-glucopyranosyl-24ξ-ethylcholest- 7,22-dien-3β-ol.

The percentage free Fatty acid and acid values were low suggesting increased stability

and usefulness in nutritional and industrial applications.The chemical constituents

present in T. anguina are cucurbitacin B, cucurbitacin E, isocucurbitacin B, 23,24-

dihydroisocucurbitacin B, 23,24-dihydrocucurbitacin E, sterols 2 β-sitosterol

stigmasterol 11. Low amount of chemical substances like oxalate, phytates and

tannins are also present. Analysis showed that the seed of T. cucumerina have high oil

content up to 42.5±5%. The ascorbic acid content found was 24.8 – 25.7 mg/100g

fresh weight and lycopene content was16.0 and 18.1 mg/100g.

5. Shigru phala: 184

Latin name: Moringa olifera/ M.Pterogosperma

Family: Moringaceae

Gana: Swedopaga, Krimigna, Shirovirechanopaga, Katukaskanda, Haritaka varga

(C.S), Varunadi, Shirovirechana (S.S)

Syn: Shobhanjana, Krishna gandha, Murangi, Shalanakshama, Ghanacchada,

Teekshna gandha, Bahalacchada, Avadamsha, Mulaparni, Mukha banga, Haricchada,

Subanjana, Vidhradhigna, Akshiva and Mulakacchada. (K.N) 185

Eng: Horse-radish, Drum stick

Hin: Sahinjan, Soanja, Segve

Kan: Nugge kaayi



Tam: Muranga kai

Tel: Mulaga

Mal: Murina

Habitat: A beautiful tree wild in all parts of India and burma.

Parts used: Leaves, flowers, immature capsules and root are eaten as vegetables in

curries.

Guna karma: Guna: Laghu, Ruksha, Teekshna; Rasa:Katu(Kshariya),

Tikta,madhuram; Vipaka: Katu; Veerya:Ushna; Doshakarma: Kapha vata nashaka;

Karma: Agni deepaka, Rochaka, Sangraahi, Vidahakari, Hrudhya, Netrya, Shotagna

and usefull in Medoroga and visha.

Constituents: Water-78.660 g, Energy-64.000 kcal, Energy- 268.000 kj, Protein-

9.400 g, Total lipid (fat)-1.400 g, Ash-2.260 g, Carbohydrate, by difference -8.280

g, Dietary Fiber- 2.000 g, Calcium, Ca- 185.000 mg, Iron, Fe-4.000 mg,

Magnesium, Mg- 147.000 mg, Phosphorus, P- 112.000 mg, Potassium, K- 337.000

mg , Sodium, Na-9.000 mg, Zinc, Zn -0.600 mg, Copper, Cu- 0.105 mg, Manganese,

Mn- 1.063 mg, Selenium, Se-0.900 mcg, Vitamin C, total ascorbic acid- 51.700

mg, Thiamin- 0.257 mg, Riboflavin-0.660 mg, Niacin- 2.220 mg, Pantothenic acid-

0.125 mg, Vitamin B-6-1.200 mg, Folate, total-40.000 mcg, Folate, food-40.000

mcg, Folate, DFE-40.000 mcg_DFE, Vitamin A, IU-7564.000 IU, Vitamin A, RAE-

378.000 mcg_RAE, Tryptophan- 0.144 g, Threonine -0.411 g, Isoleucine-0.451 g,

Leucine-0.791 g, Lysine-0.537 g, Methionine-0.123 g, Cystine- 0.140 g,

Phenylalanine-0.487 g, Tyrosine-0.347 g, Valine-0.611 g, Arginine- 0.532 g,

Histidine- 0.196 g, Alanine-0.705 g, Aspartic acid-0.920 g, Glutamic acid- 1.035 g,

Glycine-0.517 g, Proline-0.451 g, Serine- 0.414 g. ( Nutrient in 100g: Source,

USDA Nutrient Data Base )



6. Indravaruni186

Latin name: Citrullus colocynthis


Gana: Virechana, Mulini (C.S), Adobhagahara, Shyamadi (S.S)

Syn: Aendri, Indrahva, Surendrahva, Gavakshi, Suravaruni, Aendrervaru,

Kshudraphala, Vrishabakshi, Vrishadani, Mrigabhaksha, Mrugairvaru, Vishala,

Atmaraksha, Chitraphala, Chitravedi, Mahaphala, Dhanushreni, Trapusi, Gajachirbati,

Hastidanti, Surpahva and Marusambhava (K.N)187, Aendri, Varuni, Indrahva,

Kshudraphala, Vrishabhakshi (D.N)188, Mrigadani, Kshudra sahendra, Chirbita,

Surya, Vishagni, Gunakarnika, Suvarna, Suphala,Indra vallari, Hemapushpi,

Balakapriya and Taraka(R.N)

Eng: Bitter apple, Indian wild gourd

Hin: Indrayan

Kan: Mekke kayi, Tamate kayi

Tam: Tumbikkai, Vasi-tummatti, Attu-tummatti, Peyt-tummatti

Tel: Eti-puccha, Paperabudama, Verri-puccha

Mal:Paikummatti, Kattuvelleri

Habitat: Common weed found wild in the sandy lands of north west, the punjab,

Sindh, Central and Southern India, and on the coromandal coast, Colocynth isnot

symmetrically grown anywhere in India.

Parts used: Fruit deprived of its rind, root, dried pulp of the fruit free from seeds and

oil from seeds.

Gunakarma: Guna:Laghu, Ruksha, Teekshna; Rasa:Katu Tikta; Vipaka:Katu;

Veerya:Ushna ; Doshakarma:Kapha pitta shamaka; Karma: Agni deepaka and



useful in Kasa, Shwasa, Apachi, Galaganda, Anaha, Vrana, Krimi, Kushta, Kamala,

Ashmari, Granthi and visha.

Constituents: Active drug contains an ether-chloroform soluble resin, a phytosterol

glycoside (citrullol), other glucosides (elaterin, elatericin B and dihydro-elatericin B),

pectins and albuminoids. Bitter substance is colocynthin and colocynthetin. Roots

contain a-elaterin, hentriacontane, and saponins. Per 100 g, the seed is reported to

contain 556 calories, 6.7 g H2O, 23.6 g Protein, 47.2 g Fat, 19.5 g total Carbohydrates,

1.5 g fiber, 3.0 g Ash, 46 mg Ca, and 580 mg P. The oil contains oleic, linoleic,

myristic, palmitic, and stearic acids. Seeds contain the phyto sterolin (ipurand), 2

phytosterols, 2 hydrocarbons, a saponin, an alkaloid, a polysaccharide or glycoside,

and tannin.

7. Katu tumbi189

Latin name: Lagenaria vulgaris


Gana: Vamana, Phalini (C.S) Urdwa bhaga hara (S.S)

Syn: Tumbi, Lamba, Pinda phala, Rajanya, Pravara, tikta bija, Tiktalabu, Mahaphala,

Raja putri, Gugdhinika and Dugdhika.(K.N)190, Katukalambini, Tumbi, Lamba,

Pindaphala, Ikshuvaku, Kshatriyavara, Tikta bija and Mahaphala (D.N)191

Eng: Bitter bottle gourd, long white gourd

Hin: Lauki, Jangli lauki, Khaddu.

Kan: Kahi sorekayi

Tam: Sorakkai

Tel: Chiti-Anab, Sorakaya, Anap kaya

Mal:Anapa-kai, Katuchuram



Habitat: This climbing plant is found wild and cultivated nearly all over India.

Parts used: Fruit pulp, Seeds and Seed oil.

Gunakarma: Guna:Laghu, Ruksha; Rasa:Tikta; Vipaka:Katu; Veerya:Ushna;

Doshakarma:Vata pitta nashaka; Karma: Useful in Shitala, Kasa, Shwasa, Jwara

and Visha.

Constituents: The fruit is reported to contain the triterepeniode cucurbitacins B, D,

G, H and 22-deoxy cucurbitacin the bitter principle of cucurbitaceae. Two sterols i.e.,

fucosterol and campesterol, aerpene byonolic acid (an allergic compound), flavone-C

glycosides, a ribosome inactivating Protein), Lagenin, (antiproliferative,

immunosuppressive, antifertility . The edible portion of fruits is fair source of

ascorbic acid, beta carotene and good source of Vitamin B complex, pectin dietary

soluble fibers and contains highest source of choline level-a lipotropic factor, a healer

of mental disorders. It is also reported to have content more proportion of Soluble

Dietary Fibers (SDF) than insoluble fibers. SDF are having profound effect in

lowering serum cholesterol, which also reveals that the pectin is predominant

component of soluble fibers in Lagenaria vulgaris fruits. Carbohydrate and dietary

constituents:Total sugar-5.870g, Reducing sugar-5.220g, Starch-1.310g,

Hemicellulose-6.450g , Cellulose- 16.070g , Legnine-0.193g , Mineral : fe-11.87mg ,

P- 240.33mg, K- 3320mg, Na-27.88 , zn-3.77mg , Mg-162.33mg , Mn- 0.26mg, Cu-

0.19mg. Amino acids: Tryptophan-0.003 , Threonin-0.018 , Isoleucine-0.033 ,

Leucine-0.036 , Methionine-0.004, Phenylalanine-0.015, Valine-0.027, Arginine-

0.014, Histidine- 0.004, Vitamins content: Vit C- 10.100mg, Thiamine-0,029mg,

Riboflavin-0.022mg , Niacin-0.320mg, Vit B6-0.040mg, Pantothenic acid-0.152mg,

Vit E-16.02mg. (dietary content of Bottle gourd mg/100 g dry weight basis).



8. Karkotaka192

Latin name: Momordica dioica


Varga: Mulakadi (R.N)

Syn: Swadhupala, Manogna, Kumarika, Avandhya, Devi and Vishaprashamani

(D.N)193 Manasvini, Bhodana, Vandhya karkoti, Kantaphala, VishaprAshamani (R.N)

Kumarika, Nagaripu, Vishakantakini, Nishpala and Majjadamani (K.N)194

Eng: Wild gourd

Hin: Khekasa, Kakoda

Kan: Mada hagala kayi, Giddahagala, Kartikayi

Tam: Aegaravalli, Pallephagil, Palupaghel-kalung.

Tel: Karkotaki

Habitat: This climbing creeper is generally met with in Bengal and in the forests of

South India.

Parts used: Fruits and tuberous root.

Gunakarma: Guna: Laghu, Ruksha; Rasa: Tikta; Vipaka: Katu; Veerya: Ushna;

Doshakarma: Tridoshahara; Karma: Useful in Kushta, Gulma, Kasa, Jwara and in

Visha.

Constituents: It contains Lectins, Proteins, triterpenes and Vitamins.The fruit

contains a high amount of Vitamin C.The fruit is rich in ascorbic acid and contain

iodine. The fruit also contain alkaloid, flavonoids, glycosides and amino acids.

Momordica dioica also contains an alkaloid, a fragrant extractive matter and Ash 3 to

4 p.c. Ash contains a trace of Manganese. Momordica dioica as the average

nutritional value per 100 g edible fruit was found to contain 84.1% Moisture, 7.7 g

carbohydrate, 3.1 g Protein, 3.1 g Fat, 3.0 g fiber and 1.1 g minerals. It also contained



small quantities of essential Vitamins like ascorbic acid, carotene, Thiamin,

Riboflavin and niacin. It also content Protein in the leaves and dry weight of aerial

plant parts remained higher in male as compared to female defruited, and monoecious

plants.From Momordica dioica fruit isolated 6-methyl tritriacont-50on-28-of and 8-

methyl hentracont- 3-ene along with the known sterol pleuchiol. Momodicaursenol,

an unknown pentacylic triterpene isolated from the seeds, had been identified as urs-

12, 18(19)-dien-3 beta-ol on. Phytochemical investigations have revealed the presence

of traces of alkaloids and ascorbic acid in fruits. Lectins, sitosterol, saponin

glycosides, triterpenes of ursolic acid, hederagenin, oleanolic acid, spiranosterol,

stearic acid, gypsogenin, two novel aliphatic constituents.From the dry root of

Momordica dioica isolated three triterpenes and two steroidal compounds. These

were alphaspinasterol octadecanonate(I), alphaspinasterol- 3-O-beta-D-

glucopyranoside(II), 3- O-beta-D-glucuronopyranosyl gypsogenin(III), 3-O-beta-D-

glucopyranosyl gypsogenin(IV) and 3-O-beta-D-glucopyranosyl hederagenin(V).

Constituent III was a new compound.

9. Bruhati/ (Vartaki) 195

Latin name: Solanum melongena

Family: Solanaceae

Gana: Kantya, Hikka nigraha, Shothahara, Angamardha prashamana (C.S),

Brihatyadi, Laghu panchamula (S.S)

Syn: Vartaki, Bruhati, Simhi, Sthulakanta, Mahoshtrica, Kantaki, Vishada, Kranta,

Mahati, Kuli, Bhantaki, Bahupatra and Vidhavika (K.N), Kanta, Vartaki, Simmhi,

RAshtrika, Vishada, Mahati and Mahotika (D.N) Bahupatri, Kantalu, Katphala,

Dorali and Vana vrintaki.(R.N)

Eng: Egg plant, Brinjal



Hin: Baigun, Begun

Kan: Badanekayi

Tam: Katterikayi

Tel: Vankayi, Vankaya, Vanga

Mal: Valutina, Mulukutakali

Habitat: This is a common plan in India, It is extensively cultivated in India for its

fruit.

Parts used: Fruits and Seeds

Gunakarma: Guna: Laghu, Ruksha, Teekshna; Rasa:Tikta, Katu; Vipaka:Katu ;

Veerya:Ushna; Doshakarma:Kapha-Vata nashaka; Karma: It is useful in Shwasa,

Kasa, Shula, Aruchi and Mukhavairasya.

Constituents: Eggplant is an excellent source of dietary Fibre. It's a very good

source of Vitamins B1, B6 and Potassium. It’s a good source of Copper, Magnesium,

Manganese, Phosphorus, niacin, and folic acid. Nasunin, an anthocyanin from

eggplant peels, is a potent antioxidant and free-radical scavenger, and has

protective activity against lipid peroxidation.

Energy-24 Kcal, Carbohydrates-5.7g, Protein-1 g, Cholesterol-0 mg, Dietary Fiber-

3.40 g, Total Fat- 0.19 g, Vitamins: Folates-22 mcg, Niacin-0.649 mg, Pantothenic

acid- 0.281 mg, Pyridoxine-0.084 mg, Riboflavin-0.037 mg, Thiamin-0.039 mg,

Vitamin A-27IU, Vitamin C- 2.2mg, Vitamin E-0.30 mg, Vitamin K-3.5 mcg.

Electrolytes: Sodium-2 mg, Potassium-230 mg. Minerals: Calcium-9 mg, Copper-

0.082mg, Iron-0.24 mg, Magnesium-14 mg, Manganese-0.250 mg, Zinc-0.16 mg.

(Nutritive value per 100 g. Source: USDA National Nutrient data base)



10. Koshataki 196

Latin name: Luffa acutanggula


Gana: Vamana, Phalini (C.S) Urdhwabhagahara, Ubhayotobhagahara (S.S)

Syn: Shweta gosha, Krimicchidra, Ghantali, Krutavedana, Mridangavat, Koshavati,

Mrudanga phalini, Koshataki, Karkoti, Jalini, KarkAshacchada, Kshwela, Tikta,

Jyotsna, Jali and Ghoshaka.(K.N), Kritichidra, Kritavedhani, Kshweda, Sutikta,

Ghantali and Mrudanga phalika.(D.N), Dharaphala, Karkotaki, deergha phala, Peeta

pushpa, Sukosha and Dhamargava (R.N)

Eng: Ridged gourd, ribbed luffa, Sharp corned cucumber.

Hin: Torai, Jinga

Kan: Heere kayi

Tam: Pikumkai, Peerakai

Tel: Beerakaya, Burkai

Mal: Peecchakam, Cheru-peeram

Habitat: Cultivated in all parts of India.

Parts used: Fruit, Fruit juice, Seeds, root and leaves.

Gunakarma: Guna: Laghu, Ruksha, Teekshna; Rasa: Tikta, Katu; Vipaka: Katu;

Veerya: Ushna; Doshakarma: Kapha pitta shamaka; Karma: Agni deepaka and

useful in Vatarakta, Aruchi, Kasa, Shwasa, Jwara, Kushta, Pleeha roga and in Arsha.

Constituents: Dried fruit deprived of seeds contains a principle allied to Colocynthin

and a gelatinous bitter principles nameed luffin. Seeds contain a bland fixed oil. Fresh

vegetable contains Moisture-91.77 p.c., and the completely dried material contains

Ether extract 2.98 p.c., Albuminoids -0.87 p.c.(Containing Nitrogen 0.14 p.c.),

Soluble carbohydrates -73.47 p.c., woody Fibre 16.56 p.c. and Ash-6.12p.c.



(containing sand-0.17 p.c.) respectively.(IMM,Nadakarni), The following research

shows the chemical analysis of luffa acutangula, The seed oils containing

Acylglycerol classes were estimated to be monoacylglycerols -1.6-1.9% ,

diacylglycerols -4.0-4.6%, and triacylglycerols -84.6-86.7% .whereas lipid classes to

be neutral lipids -92.5-94.2% , glycolipids -2.8-3.2%, and phospholipids -1.9-2.4%.

GLC analysis showed the presence of only four Fatty acids from series C16:0 to C18:2.

Linoleic acid was the major ranging from 49.5% to 51.0%. It also contains

considerable amounts of lipid -26.8-28.2% , Protein -20.8-23.1%. and other essential

nutrients.

11. Trapusa197

Latin name: Cucumis sativus


Syn: Sudhavasa, Mutrala, Katuka, Katutikta, Vipandu, Mutraphala, Panduputra and

Mukha priya (K.N), Hasti parnini, Deerga parni, Lata, Karkatika (D.N), Peetapushpi,

Kantalu, Karkati, Bahuphala, Kosha phala and Tundi phala.( R.N)

Eng: Cucumber

Hin: Khira

Kan: Savate kayi

Tam: Velleri kai

Tel: Dosekaya

Mal: Vellari

Habitat: Found wild in the farm lands, it is cultivated all over India.

Parts used: Seeds, Leaves, Fruits and Pulp.



Gunakarma: Guna:Laghu, Ruksha; Rasa:Tikta, Madhura; Veerya:Sheeta;

Vipaka: Madhura; Doshakarma: Pitta shamaka; Karma: Atyanta mutrala and useful

in Bastivikaras, Mutra kruccha and Rakta pitta.

Constituents: Water-95.230 g, Energy- 15.000 kcal, Energy- 65.000 kj, Protein-

0.650 g, Total lipid (fat)- 0.110 g, Ash- 0.380 g, Dietary Fiber-0.500 g, Sugars,

total-1.670 g, Sucrose-0.030 g, Glucose (dextrose)-0.760 g, Fructose-0.870 g,

Maltose-0.010 g, Starch-0.830 g, Calcium, Ca- 16.000 mg, Iron, Fe- 0.280 mg,

Magnesium, Mg- 13.000 mg, Phosphorus, P- 24.000 mg, Potassium, K- 147.000 mg,

Sodium, Na-2.000 mg, Zinc, Zn-0.200 mg, Copper, Cu- 0.041 mg, Manganese, Mn-

0.079 mg, Selenium, Se-0.300 mcg, Fluoride, F-1.300 mcg, Vitamin C, total

ascorbic acid- 2.800 mg, Thiamin-0.027 mg, Riboflavin-0.033 mg, Niacin-0.098 mg,

Pantothenic acid- 0.259 mg, Vitamin B-6-0.040 mg, Folate, total-7.000 mcg,

Choline, total- 6.000 mg, Betaine-0.100 mg, Vitamin A, IU-105.000 IU, Vitamin

A, RAE-5.000 mcg_RAE, Vitamin E (alpha-tocopherol)-0.030 mg, Tocopherol,

beta-0.010 mg, Tocopherol, gamma-0.030 mg, Vitamin K (phylloquinone)-16.400

mcg, Fatty acids, total saturated - 0.037 g, Fatty acids, total polyunsaturated-

0.032 g, Phytosterols-14.000 mg, Tryptophan- 0.005 g, Threonine-0.019 g,

Isoleucine-0.021 g, Leucine-0.029 g, Lysine-0.029 g, Methionine-0.006 g, Cystine-

0.004 g, Phenylalanine-0.019 g, Tyrosine-0.011 g, Valine-0.022 g, Arginine- 0.044

g, Histidine- 0.010 g, Alanine-0.024 g, Aspartic acid-0.041 g, Glutamic acid-0.196

g, Glycine-0.024 g, Proline-0.015 g, Serine-0.020 g. (Nutritive value

per100g. Source: USDA National Nutrient data base)



12. Kadali (Kaccha Phala) 198

Latin name: Musa sapientum/ M.paradisiaca

Family: Musaceae/ Scitaminacea

Syn: Kalirasa, Hastibusa, Ramba, Veera, Amshumatphala, Charmanvati, Kanuphala,

Mocha, Hastivishanika, Bruhatpushpa, Mukta sara, Granthini, Sukumarika,

Kashtalika, Palashika, Mrutyupushpa, Hastivisha, Deerga patrika and

Palashika.(K.N), Sakrutphala, Guccha phala, Guccha dantika, Koshti rasa, Nissara,

Rajeshta, Balaka priya, Urusthambha, Bhanuphala, Vana lakshmi and ShodAsha.

Eng: Plantain or Banana

Hin: Kela

Kan: Bale kayi

Tam: Vazhai kai, Vazhai palam

Tel: Kadalamu, Arati pandu/ Arati kaya

Mal: Vala

Habitat: This plant is cultivated throughout India; it is a very delicious and nutritious

fruit.

Parts used: Raw Fruit as a vegetable, Ripen fruit as a fruit, Flowes and stem stalk.

Varieties: In Raja nigantu there are three varieties of kadali has been explained viz, 1.

Kashta kadali, 2. Giri kadali and 3.Suvarna kadali (R.N.Amr Vrga-111-114). In

Kaiyyadeva nighantu three varieties has been explained viz, 1. Sugandha kadali,

2.Krishna kadali, 3.Shailkadali. (K.N.Osh.Vrg.261)

Gunakarma: Guna: Laghu ruksga; Rasa: Tikta, Kashaya; Veerya: Ushna; Vipaka:

Katu; Karma: Samgrahaka and it is useful in Thrishna, Rakta pitta, Netraroga,

Prameha and Raktatisara.



Constituents: Nutrients value of raw banana per 100gms; Water- 74.91g, Energy- 89

kcal, Energy-371kj, Protein- 1.09g, Total lipid (fat) 0.82g, Ash- 0.33g, Carbohydrate,

by difference- 22.84g, Fiber, total dietary- 2.6g, Sugars, total- 12.23g, Sucrose-2.39g,

Glucose (dextrose)-4.98g, Minerals: Calcium, Ca- 5mg, Iron, Fe-0.26mg,

Magnesium, Mg- 27mg, Phosphorus, P-22mg, Potassium, K-358mg, Sodium, Na-

1mg, Zinc, Zn- 0.15mg, Copper, Cu- 0.078mg, Manganese, Mn-0.270mg, Fluoride,

F-2.2mg, Selenium, Se- 1.0mg. Vitamins: Vitamin C, total ascorbic acid- 8.7mg,

Thiamin- 0.031mg, Riboflavin- 0.073mg, Niacin- 0.665mg, Pantothenic acid-

0.334mg, Vitamin B-6- 0.367mg, Folate, total-20mcg, Folate, food-20mcg, Folate,

DFE-20mcg DFE, Choline, total- 9.8mcg, Betaine- 0.1mcg, Vitamin A, RAE- 3mcg,

Carotene, beta-26mcg, Carotene, alpha- 25mcg, Vitamin A, IU- 64mcg, Lutein +

zeaxanthin- 22mcg, Vitamin E (alpha-tocopherol)- 0.10mg, Tocopherol, gamma-

0.02mg, Tocopherol, delta- 0.01mg, Vitamin K (phylloquinone)- 0.5mcg, Lipids:

Fatty acids, total saturated -0.112g, Fatty acids, total monounsaturated- 0.032g, Fatty

acids, total polyunsaturated- 0.073g, Cholesterol- 0mg, Phytosterols-16mg. Amino

acids: Threonine- 0.028g, Isoleucine- 0.028g, Leucine- 0.068g, Lysine-0.050g,

Methionine-0.008g, Phenylalanine-0.049g, Valine- 0.047g, Arginine- 0.049g,

Histidine-0.077, Alanine-0.040g, Aspartic acid-0.124g, Glutamic acid-0.152g,

Glycine- 0.038, Proline- 0.028g, Serine-0.040g. (value per 100 g. Source: USDA

National Nutrient data base )

13. Palandu 199

Latin name: Alium cepa

Family: Liliaceae




Syn: Mukhadushi, Sukanda, Latarka, Dudruma, Dhavalakshaka and Ksheera palandu

(K.N),Haritonya, Latarko, Yavaneshta (D.N), Teekshnakanda, Ulli, Shudrapriya,

Krimighna, Deepano and Mukhagandhaka.(R.N)

Eng: Onion

Hin: Piyaz

Kan: Neerulli, Eerulli, Ullegaddi

Tam: Vengayam

Tel: Yerragadda, Ulligadda

Mal: Eerulli, Bavang

Habitat: Cultivated all over India

Parts used: Bulb and Seed

Gunakarma: Guna: Snigdha, Teekshna, Guru; Rasa: Katu, Madhura; Veerya: Eshat

ushna; Vipaka: Madhura; Doshakarma: Kaphavardhaka, Kinchit pittakaraka, Vata

hara; Karma: Vrishya and useful in Aruchi, Agnimandya and Krimi.


1.100 g, Total lipid (fat)-0.100 g, Ash-0.350 g, Carbohydrate, by difference-9.340

g, Dietary Fiber-1.700 g, Sugars, total-4.240 g, Sucrose-0.990 g, Glucose

(dextrose)-1.970 g, Fructose-1.290 g, Calcium, Ca- 23.000 mg, Iron, Fe-0.210 mg,

Magnesium, Mg-10.000 mg, Phosphorus, P-29.000 mg, Potassium, K-146.000 mg,

Sodium, Na-4.000 mg, Zinc, Zn-0.170 mg, Copper, Cu- 0.039 mg, Manganese, Mn-

0.129 mg, Selenium, Se-0.500 mcg, Fluoride, F-1.100 mcg, Vitamin C, total

ascorbic acid- 7.400 mg, Thiamin-0.046 mg, Riboflavin- 0.027 mg, Niacin-0.116

mg, Pantothenic acid-0.123 mg, Vitamin B-6-0.120 mg, Folate, total-19.000 mcg,

Folate, food- 19.000 mcg, Choline, total- 6.100 mg, Betaine- 0.100 mg, Vitamin A,

IU- 2.000 IU, Vitamin E (alpha-tocopherol)- 0.020 mg, Vitamin K



(phylloquinone)- 0.400 mcg, Fatty acids, total saturated- 0.042 g, Fatty acids, total

monounsaturated- 0.013 g, Phytosterols- 15.000 mg, Tryptophan- 0.014 g,

Threonine- 0.021 g, Isoleucine- 0.014 g, Leucine- 0.025 g, Lysine-0.039 g,

Methionine-0.002 g, Cystine-0.004 g, Phenylalanine-0.025 g, Tyrosine-0.014 g,

Valine-0.021 g, Arginine-0.104g, Histidine-0.014 g, Alanine-0.021 g, Aspartic

acid-0.091 g, Glutamic acid- 0.258 g, Glycine- 0.025 g, Proline-0.012 g, Serine-

0.021 g, Carotene, beta-1.000 mcg, Lutein + zeaxanthin-4.000 mcg. (Nutritive

value per100g. Source: USDA National Nutrient data base)

14. Lashuna 200

Latin name: Alium Sativum

Family: Liliaceae


Syn: Rasona, Mlecchakanda, Jugupsita, Ugraganha, Mlecchagandha, Yavaneshta and

Mahoushada (K.N) Grunjana, Deerga patrika (D.N), Bhutaghna, Sheeta mardhaka

(R.N)

Eng: Garlic

Hin: Lasun

Kan: Bellulli

Tam: Vella pundu

Tel: Vellulli, Tellagadda

Mal: Vellulli

Habitat: Cultivated all over India

Parts used: Bulb and oil



Gunakarma: Guna:Snigdha, Guru, Saraka, Teekshna; Rasa:Katu, madhura;

Vipaka: Katu; Veerya:Ushna; Doshakarma: Kapha vata shamaka; Karma:

Agnideepaka, Bala karaka, Medhya, Varnya, Keshya, and Useful in Kasa, Shwasa,

Jwara, Kushta, Ama, Pinasa, Shwitra, Arsha, Gulma, Hridroga, Shula and Shopa.


6.360 g, Total lipid (fat)-0.500 g, Ash-1.500 g, Carbohydrate, by difference-33.060

g, Dietary Fiber-2.100 g, Sugars, total-1.000 g, Calcium, Ca-181.000 mg, Iron, Fe-

1.700 mg, Magnesium, Mg-25.000 mg, Phosphorus, P-153.000 mg, Potassium, K-

401.000 mg, Sodium, Na-17.000 mg, Zinc, Zn-1.160 mg, Copper, Cu-0.299 mg,

Manganese, Mn-1.672 mg, Selenium, Se-14.200 mcg, Vitamin C, total ascorbic

acid-31.200 mg, Thiamin- 0.200 mg, Riboflavin-0.110 mg, Niacin-0.700 mg,

Pantothenic acid-0.596 mg, Vitamin B-6-1.235 mg, Folate, total-3.000 mcg, Folate,

food-3.000 mcg, Folate, DFE-3.000 mcg_DFE, Choline, total-23.200 mg, Vitamin

A, IU-.000 IU, Vitamin E (alpha-tocopherol)-0.080 mg, Vitamin K

(phylloquinone)-1.700 mcg, Fatty acids, total saturated-0.089 g, Fatty acids, total

monounsaturated-0.011 g, Fatty acids, total polyunsaturated- 0.249 ,

Tryptophan-0.066 g, Threonine-0.157 g, Isoleucine-0.217 g, Leucine-0.308 g,

Lysine-0.273 g, Methionine-0.076 g, Cystine-0.065 g, Phenylalanine-0.183 g,

Tyrosine-0.081 g, Valine-0.291 g, Arginine-0.634 g, Histidine-0.113 g, Alanine-

0.132 g, Aspartic acid-0.489 g, Glutamic acid-0.805 g, Glycine-0.200 g, Proline-

0.100 g, Serine-0.190 g, Carotene, beta-5.000 mcg, Lutein + zeaxanthin- 16.000

mcg. (Nutritive value per100g. Source: USDA National Nutrient data base)



Phalavarga

1. Kharjura 201

Latin name: Phoenx dactylifera

Family: Palmae

Gana: Shramahara, Virechanopaga, Madhraskanda, Kashayaskanda, Phalasava (C.S)

Syn: Simhi, Shroni, Kharaskanda, Nishroni, Dridakanta, Madhura, Kashaya,

Swaadvi, Duraroha, Bhumikharjurika, Kaka karkati, Kharjurika, Swaduphala,

Suphala, Swadumastaka, Sukantaka and Pinda karjurika (K.N), Madhuragraja, Swadu

mastaka (D.N), Haripriya, Yavaneshta (R.N)

Eng: Edible date, Date fruit

Hin: Pinda khejur

Kan: Gijjira hannu, Khajjuri hannu, Uttatti hannu

Tam: Perichchangayi, Perichchambalam

Tel: Karjura kaya

Habitat: This is a tall palm, a native of North Africa, Egypt, Syria and Arabia, but

now cultivated in Sindh and the Punjab, chiefly in the multan

district.(Bomb.Agri.Dept)

Varieties: Grown in Rohri of Sind province:- 1.Lahore, 2.Assuli, 3.Thottair,

4.Idulshali, the first two are very superior.

Parts used: Fruits and Dry fruits

Gunakarma: Guna: Snigdha, Guru; Rasa: Kashaya, Madhura; Vipaka: Madhura;

Veerya: Sheeta; Doshakarma: Vata shamak; Karma: Hrudya, Pushti karaka and it is

useful in Daha, Jwara, Trushna, Kasa and Shwasa.

Constituents: Water- 22.50g, Energy- 275kcal, Energy- 1151 kj, Protein-1.97 g,

Total lipid (fat)- 0.45 g, Ash- 1.58 g, Carbohydrate, by difference- 73.51 g, Dietary



Fiber- 7.5 g, Minerals: Calcium, Ca- 32mg, Iron, Fe- 1.15 mg, Magnesium, Mg-

35 mg, Phosphorus, P- 40mg, Potassium, K- 652mg, Sodium, Na- 3 mg, Zinc, Zn-

0.29mg, Copper, Cu- 0.288mg, Manganese, Mn- 0.298 mg, Selenium, Se- 1.9mcg,

Vitamins : Vitamin C, total ascorbic acid- 0.0mg, Thiamin- 0.090 mg, Riboflavin-

0.100mg, Niacin- 2.200mg, Pantothenic acid- 0.780mg, Vitamin B-6- 0.192mg,

Folate, total- 13 mcg, Folate, food- 13 mcg, Folate, DFE- 13mcg_DFE, Vitamin A,

IU-. 50 IU, Vitamin E (alpha-tocopherol)- 0.100mg, Vitamin B-12-0.00, Lipids:

Fatty acids, total saturated-0.191g, Fatty acids, total monounsaturated-0.149g, Fatty

acids, total polyunsaturated- 0.031g, Cholesterol-0, Amino acids: Tryptophan-

0.050 g, Threonine- 0.052 g, Isoleucine-0.047 g, Leucine- 0.088g, Lysine- 0.060 g,

Methionine- 0.022 g, Cystine- 0.045 g, Phenylalanine- 0.056 g, Tyrosine- 0.030g,

Valine- 0.066 g, Arginine- 0.066 g, Histidine- 0.030 g, Alanine- 0.100g, Aspartic

acid- 0.126 g, Glutamic acid- 0.213g, Glycine- 0.095g, Proline- 0.106 g, Serine-

0.066g, Phyto-nutrients : Carotene, beta- 89 mcg, Lutein + zeaxanthin- 23mcg.

Crypto-xanthin-ß- 0 mc. .(Nutritive value per100g. Source: USDA National Nutrient

data base)

2. Aruka 202

Latin name: Prunus communis, Huds.

Family: Rosaceae

Syn: Veerasena, China, Chinaruka (K.N), Veram, Veeranakam, (D.N),

Eng: Pear fruit, Peach fruit

Hin: Alubhokara

Tam: Pichchees palam, Alpagodam palam

Tel: Alpagoda pundu



Habitat: This is a small tree usually grows in high altitude places, this fruit was

migrated from the west. In India it is growing in North east region hill stations. In

South India it is grown in Udagamandalam (Ooty) , Kodaikkanal, Munnar etc.

Parts used: Unripen fruit is used for chutney and ripen fruit.

Gunakarma:Guna:Guru,teekshna;Rasa:Madhura,Kashaya;Veerya:Ushna;Doshaka

rma: Kapha Pitta kara; Karma: Mala bedakaand useful in Arsha, gulma and

Asradosha.(R.N, K.N )

Constituents: Wonderfully delicious peaches are low in calories and contain no

saturated Fats; but contain numerous health promoting compounds, minerals and

Vitamins. Fresh peaches are a very good source of antioxidant Vitamin C.

Fresh peaches are also good source of Vitamin A and beta carotene. Beta carotene is

a pro-Vitamin which converts into Vitamin A in the body. Peaches contain many

health promoting flavonoid poly phenolic antioxidants such as lutein,

zeaxanthinand beta cryptoxanthin. Energy- 39 Kcal, Carbohydrates-9.54 g, Protein-

0.91 g, Total Fat- 0.25 g, Cholesterol-0 mg, Dietary Fiber-1.5 g. Vitamins: Folates-4

mcg, Niacin- 0.806 mg, Pantothenic acid- 0.153 mg, Pyridoxine-0.025 mg,

Riboflavin-0.031 mg, Thiamin-0.024 mg, Vitamin A- 326 IU, Vitamin C- 6.6 mg,

Vitamin E-0.73 mg, Vitamin K- 2.6 mcg. Electrolytes: Sodium-0 mg, Potassium-190

mg, Minerals: Calcium-6 mg, Copper- 0.068 mg, Iron-0.25 mg, Magnesium-9 mg,

Manganese-0.61 mg, Phosphorus-11 mg, Zinc-0.17 mg, Phyto-nutrients: Carotene-

ß-162 mcg, Crypto-xanthin-ß-67 mcg, Lutein-zeaxanthin- 91 mcg.(Nutritive value

per100g. Source: USDA National Nutrient data base)



3. Kapittha 203

Latin name: Feronia elephantum

Family: Rutaceae

Syn: Dadittha, Takrachid, Surabhicchada, Akshisasya, dadhipala, graahi,

Graahiphala, Dadhi, Hridya, Kashayamlaphala, Chirapaki and Kapipriya (K.N),

Gandhaphala (D.N), Mangala, Neelamallika, Granthiphala, Karabavallabha (R.N)

Eng: Wood apple, Elephant apple

Hin: Kavath, Kavitha

Kan: Belada hannu

Tam: Vilappalam, Vila, Nelavilam, Vilakpittam

Tel: Velaga

Mal: Vilav

Habitat: Grows throughout India, Cultivated for its fruit.

Parts used: Fruit, gum, leaves, bark and pulp

Gunakarma: Apakva phala Guna: Lekhana, Rukshana, Laghu; Rasa: Kashaya,

Amla, Madhura; Veerya: Ushna; Vipaka: Katu; Doshakarma: Vata-Pittakara,

Kaphashamaka, Karma: Trishna shamaka. Swarabedaka, Vishanashaka

Pakwa phala: Guna: Guru; Rasa: Kashaya, Amla, Swadishta, Doshakarma:

Tridosha hara; Karma: Kanta shodana, Sangraahi, ruchikara, Hridhya, Hikka nigraha,

it alleviates vamana, Kasa, Shwasa, and trishna.

Constituents: The bael fruit pulp contains a large quantity of citric acid, mucilage

and refrigerant. A hundred gm of bael fruit pulp contains 31 gm of carbohydrate and

two gm of Protein, which adds up to nearly 140 calories. The ripe fruit is rich in beta‐

carotene, a precursor of Vitamin A; it also contains significant quantities of the B



Vitamins Thiamine and Riboflavin, and small amounts of Vitamin C. Wild bael fruit

tends to have more tannin than the cultivated one. (IMM, Nadakarni & Wkipaedia)

4. Jambu 204

Latin name: Syzygium cumuni

Family: Myrtaceae

Gana: mutra sangrahaniya, Pureesha virajaniya, Chardhi nigrahana (C.S) Nyagrodadi

(S.S)

Syn: Mahajambu, Shyamapatra, Mahaskanda, Maharasa, Kumarika, Gandha patra,

Jambu, Neelanjanacchada, Bruhatphala, raja jambu, suphala and supratishtita. Are the

synonym for Shtula jambu and Neelapatra, Meghaba, Shita pallava, Vaideshi,

Megavarni and Alpaka are the synonym for kshudra jambu.(K.N).; Surabhi patra,

Surabhi (D.N),; Shyamala, raja priya, Shukra phala and mega modini (R.N).

Eng: Jambu fruit, Jaman

Hin: Jamun

Kan: Nerale hannu

Tam: Navala palam, Naga palam

Tel: Neredu pallu

Mal: Naval

Habitat: A native of East indies, Cultivated in India . It is a big tree grows wildly all

over India. This especially grows over the bank of the river and lake shores.

Parts used: Leaves, fruits and seeds

Gunakarma: Guna:Laghu, Ruksha; Rasa:Madhura, Amla, Kashaya;

Veerya:Sheeta; Vipaka:Katu; Doshakarma:Kapha Pitta shamaka; Karma:it is

vishtambi, Lekhana, Vibandha, admanakara and useful in medoroga and Atisara.



Constituents: The ripe fruit is widely eaten in India. The edible pulp forms 75% of

the whole fruit. Analysis of the edible part shows the following composition:

Moisture-83%, Protein-0.7%, Fat-0.3%, Fibre-0.9%, Carbohydrate- 14.0%, Ash-

0.4%, Calcium- 15mg, Phosphorus-15mg, Magnesium-35mg, Iron-1.2mg, Vitamin

A- 80IU, Vitamin B1- 0.03mg, VitaminB2-0.01mg, Neotinic acid- 0.2mg, Vitamin C-

18mg, Choline -7mg, Folic acid- 3mg, Glucose and fructose are the principal sugars

found in ripe fruit; not even a trace of cane sugar is found. Mallic acid is the major

acid (0.5% of the weight of the fruit) a small quantity of oxalic acid is also reported.

Garlic acid and tannins account for the astringency of the fruit. The purplecolour of

the fruit is due to the presence of flavours and anthocyanin pigments occuring as plant

diglycosides.228

5. Udumbara 205

Latin name: Ficus glomerata

Family: Moraceae

Gana: Mutra sangrahaniya, Kashayaskanda (C.S) Nyagrodadi (S.S), Ksheerivruksha

(B.P)

Syn: Hemadugdha, Haritaksha, Vasudruma, Sachakshu, MAshaki, Ksheeri,

Ksheeradru, Sheeta valkala, Yajnanga, Jantu vriksha, supratishta, Sadaphala, Apushpa

phala, Kanchana and Jantu phala.(K.N) Kalaskanda, Yajniya, Pushya shunya,

Pavitraka, Soumya and Madhu sanjna.(R.N)

Eng: Country fig tree, Cluster fig

Hin: Gular, Paroa, Lelka, Umar, Dimeri

Kan: Atti hannu

Tam: Atti palam



Tel: Patti pandu

Mal: Atti

Habitat: A native of India, Cultivated all over the country. It is a big tree grows

wildly all over India.

Parts used: Fruits and galls.

Gunakarma: Apakva phala: Guna: Ruksha; Rasa: Kashaya Madhura; Veerya:

Sheeta; Vipaka: Katu; Doshakarma: Kapha Pitta shamaka; Karma: Stambana

useful in Trishna, Vamana, Moorcha and rakta srava.

Pakva phala: Guna: Guru; Rasa: Madhura; Doshakarma: Kapha Kara, pitta

shamaka; Karma: useful in Trishna, Aruchi and Rakta vikara.

Constituents: Fresh fig is a delicious fruit with high nutritive value. It consists of

84% of pulp and 16% skin. The chemical composition varies with type. The avg

composition of edible part of the fresh Indian fig is as follows (per 100gms).

Moisture- 80.03%, Protein-1.3%, Minerals total-0.6%, Carbohydrates- 17.1%,

Calcium-0.06mg, Phosphorus- 0.03mg, Iron- 1.2mg, B-Carotene-270 I.U., Nocotinic

acid-0.6mg, Riboflavin (B2)-50 mcg, Ascorbic acid-2mg. It is richer in Iron and

Copper than nearly all fruits.The principle acids in fresh figs are citric and acitic.

Small amounts of malic, boric and oxalic acids are also present. The content ranges

from 0.1 to 0.44%. A phosphatide with nitrogen: Phosphorus ratio at 1:2 and

containing palmitic acid and oleic acids is reported to be present.and Fruitalso contains

the phytochemicals like, glauanol, hentriacontane, β sitosterol, glauanolacetate,

glucose, tiglic acid, esters of taraxasterol, lupeolacetate, friedelin, higher

hydrocarbons and other phytosterol. Analysis of fig skin gave the following

composition (Per 100gms): Moisture-76%, Protein-1.5%, Fat-0.5%, Fibre-2.3%,

Carbohydrate-18.7%, Ash-0.7%, Calcium-162mg, Phosphorus-233mg, sugar-5.4%,



Gum-mucilage-2.74%, sugar in fig juice-20.7%. Fig seeds contain both unsaturated

and Saturated Fatty acids , oleic acid 18.99; linoleic acid 33.72 and linolenic acid

32.95 (unsaturated); palmitic acid 5.23; stearic acid 2.18%.(Source: Fruits &Veg

theraphy By, Dr.S.A.ahmed, Dr.S.C.Sharma)

6. Kalinga 206

Latin name: Citrulus vulgaris


Syn: Kalinda, Kaalinga and Krishna bija

Eng: Water melon

Hin: Tarbuz

Kan: Kallangadi hannu

Tam: Pitchapalam

Tel: Darbuje, Kallangadi pandu

Mal: Mandeki-patak

Habitat: Cultivated throught India. The best water melons are found at Garhi-Yasin

in sukkur dist of Sind in India.

Parts used: Seeds, Juice and Pulp of the fruit.

Gunakarma: Guna: Guru, Ushna, Grahi; Rasa: Madhura, Kinchit kshareeya;

Veerya: shita; Doshakarma: Pitta karaka and Kapha vata shamaka; Karma: Balya,

Mutrala, Vrushya and Saraka. (B.P)

Constituents: This sweet, crunchy, cooling fruit is exceptionally high in citrulline, an

amino acid our bodies use to make another amino acid, arginine, which is used in the

urea cycle to remove ammonia from the body, and by the cells lining our blood

vessels to make nitric oxide. Nitric oxide not only relaxes blood vessels, lowering

high blood pressure, it is the compound whose production is enhanced by Viagra to



prevent erectile dysfunction. Arginine has been shown to improve insulin sensitivity

in obese type 2 diabetic patients with insulin resistance.

Calories-48.64, calories from Fat- 5.88, calories from saturated Fat- 0.66, Protein-

0.94 g, Carbohydrates- 10.91 g, dietary fiber- 0.76g, soluble fiber-0.49 g, insoluble

fiber-0.27 g, sugar – total-10.15 gm, onosaccharides-5.47 g, disaccharides-4.68 g, Fat

total- 0.65 g, saturated Fat- 0.07 g, mono Fat- 0.16 g, poly Fat- 0.22 g, water- 139.10

g, Ash- 0.40 g, Vitamins: Vitamin A IU- 556.32 IU, Vitamin A RE-56.24 REA,

carotenoid- 56.24 REA, beta carotene- 336.83 mcg, Thiamin – B- 10.12 mg,

Riboflavin B- 20.03 mg, niacin B- 30.30 mg, niacin equiv- 48 mg, Vitamin B6- 0.22

mg, biotin-1.52 mcg, Vitamin C- 14.59 mg, Vitamin D IU-0.00 IU, Vitamin E alpha

equiv- 0.23 mg, Vitamin E IU- 0.34 IU, Vitamin E -0.23 mg, Folate- 3.34 mcg,

Pantothenic acid- 0.32 mg, Minerals: Calcium- 12.16 mg, Copper- 0.05 mg, Iron-

0.26 mg, Magnesium- 16.72 mg, Manganese- 0.06 mg, Phosphorus- 13.68 mg,

Potassium- 176.32 mg, Selenium-0.15 mcg, Sodium- 3.04 mg , Sodium- 0.11 mg. ,

omega 6 Fatty acids-0.22 g, Amino Acids: alanine-0.03 g, arginine-0.09 g, aspartate-

0.06 g, cystine- 0.00 g, glutamate-0.10 g, glycine-0.02 g, histidine-0.01 g, isoleucine-

0.03 g, leucine-0.03 g.(value per 100 g. Source: USDA National Nutrient data base )

Taila varga

1. Sarshapa taila 207

Latin name: Brassica campestris

Family: Cruciferae

Syn: Katu sneha, Rajika phala, Grahagna, BhutanAshana, Siddhartha (D.N)

Teekshnaka, Kushta nAshana, Siddha prayojana, Siddha sadana, Sita sarshapa (R.N);

Dumbara, Bhogi, Rakshoghna, Tantubha, Teevra, Suteevra, Krishnika , Krishna

sarshapa (K.N)



Eng: Mustard seeds

Hin: Sarso, shulgum

Kan: Sasive

Tam: Kadugu

Tel: Avalu

Mal: Sarasum

Habitat: Belongs to the cabbage species. Two varieties are grown in India; one is

White seeds and other has black seeds and hairy leaves. The variety sarson; oil yield

by seeds of this on pressure is largely used in cookery.

Parts used: Seeds and thick fleshy stems.

Gunakarma: Guna: Teekshna, Ruksha (Shaka), Kshariya, Snigda (Bija); Rasa:

Katu, Tikta, Lavana; Veerya: Ushna; Vipaka: Katu; Doshakarma: Tridosha karaka;

Karma: Mutrala, Pureeshajanaka, Swadishta.

Taila: Guna: Laghu, Lekhana, Teekshna; Rasa: Katu; Vipaka: Katu; Veerya:

Ushna; Doshakarma: Rakta, Pitta dushaka, Kapha hara; Karma: Medo hara,

Arshagna an useful in Meha, Karna roga, Shororoga, Kandu, Kota, Krimi, shwetha

kushta, Kushta and Dushta vrana.

Constituents: Water - 6.86 g, Energy - 1964 kj, Energy - 469 kcal, Carbohydrate, by

difference - 34.94 g, Total Fat: 218g; 335%Saturated Fat: 25.2g ;126%, Fiber, total

dietary - 14.7 g , Total Omega-3 Fatty acids-12862mg, Total Omega-6 Fatty

acids:33424mg, Protein - 24.94 g, Ash - 4.51 g, Fatty acids, total monounsaturated -

19.830 g, Fatty acids, total polyunsaturated - 5.390 g, Fatty acids, total saturated -

1.460 g, , Folate, total - 76 mcg, Fructose - 0.02 g, Galactose - 0.20 g, Glucose

(dextrose) - 2.88 g, Minerals: Potassium, K - 682 mg, Iron, Fe - 9.98 mg, Calcium,

Ca - 521 mg,Copper, Cu - 0.410 mg,Phosphorus, P - 841 mg,Magnesium, Mg - 298



mg, Manganese, Mn - 1.767 mg, Selenium, Se - 133.6 mcg, Sodium, Na - 5 mg.

Amino acids: Alanine - 1.187 g, Arginine - 1.750 g ,Cystine - 0.582 g,Glycine -

1.312 g, Histidine - 0.762 g,Isoleucine - 1.081 g, Leucine - 1.783 g, Methionine -

0.480 g, Niacin - 7.890 mg, Phenylalanine - 1.067 g, Phytosterols - 118 mg, Lutein +

zeaxanthin - 448 mcg, Lysine - 1.519mg, Proline - 1.944 g, , , Serine - 1.081 g,

Threonine - 1.095 g, Tocopherol, beta - 0.01 mg, Tocopherol, delta - 0.71 mg,

Tocopherol, gamma - 18.76 mg, Tryptophan - 0.526 g, Tyrosine - 0.744 g, Valine -

1.325 g, Vitamins: Vitamin A, IU - 62 IU, Vitamin A, RAE - 3 mcg_RAE, Vitamin

B-6 - 0.430 mg, Vitamin C, total ascorbic acid - 3.0 mg, Riboflavin - 0.381 mg,

Vitamin E (alpha-tocopherol) - 2.89 mg, Vitamin K (phylloquinone) - 5.4 mcg, ,

Thiamin - 0.543 mg, Zinc, Zn - 5.70 mg. (value per 100 g. Source: USDA National

Nutrient data base )

2. Tila taila 208

Latin name: Sesamum indicum

Family: Pedaliaceae

Syn: Homa dhanya, Pavitra, Pitru tarpana, Papaghna, Puta dhanya, Vanodbhava

(D.N); Taila phala, Puta, Sneha pura phala (K.N)

Eng: Gingelly seed, Sesamum, Sesame

Hin: Til, Tir / Til tel

Kan: Yellu, uru ellu/ Ellenne

Tam: Yellu/ Nallennai

Tel: Nuvvulu, Nuvvu, Pollanuvullu, Guvvulu/ Manchinune

Mal: Karuellu/ Nallennai



Habitat: This small bush is indigenous to India and extensively cultivated in warmer

regions.

Parts used: Seeds snd the fixed oil expressed from the seeds

Varieties: Three varieties of sesamum seeds are found: Black, White and Red or

Brown. The black variety is the most common and yields the best quality of oil and is

also the best suited for medicinal purposes. But the white variety is a rich container of

oil.

Gunakarma: Guna: Guru, Kashya; Rasa: Madhura, Tikta and Katu; Vipaka: Katu;

Veerya: Ushna; Doshakarma: Vata hara, Kapha pitta Kara; Karma: Balakaraka,

Medhya, Keshya, agnivardeepaka and It is good for Danta, Twacha and Vrana.

Taila: Guna: Sukshma, Ushna; Rasa: Kashya, Madhura; Doshakarma: Pittala,

Kapha vata shamaka; Karma: Medo hara, Triptikaraka, Agni deepaka, Vibandha

karaka, and Snehottama. It is very much useful in Snana, karna, akshi purana, Nasya

and abhyanjana.

Constituents: Water- 0.00 g, Energy- 884 kcal, Energy- 3699kj, Protein-0.00 g,

Total lipid (fat) 0-100.00g, Ash- 0.00g, Carbohydrate, by difference- 0.00g, Fiber, total

dietary- 0.0g, Sugars, total-0.00 g. Minerals: Calcium, Ca- 0mg, Iron, Fe-0.00mg,

Magnesium, Mg- 0.00mg, Phosphorus, P-0mg, Potassium, K-0mg, Sodium, Na-0mg,

Zinc, Zn- 0.00mg, Copper, Cu-0.00 mg, Selenium, Se-0.0mg. Vitamins: Vitamin C,

total ascorbic acid-0.0mg, Thiamin- 0.000mg, Riboflavin- 0.000mg, Niacin- 0.000mg,

Pantothenic acid- 0.000mg, Vitamin B-6- 0.000mg, Folate, total-0 mcg, Folate, food-

0mcg, Folate, DFE-0mcg DFE, Choline, total- 0.2mcg, Vitamin A, RAE- 0mcg,

Carotene, beta-0mcg, Carotene, alpha- 0mcg, Vitamin A, IU- 0mcg, Lutein+

zeaxanthin- 0mcg, Vitamin E (alpha-tocopherol)- 1.40mg, Tocopherol, gamma- mg,

Vitamin K (phylloquinone)- 13.6mcg, Lipids: Fatty acids, total saturated-14.200g,



Fatty acids, total monounsaturated-39.700 g, Fatty acids, total polyunsaturated-

41.700g, Cholesterol- 0mg, Phytosterols-865mg. Amino acids: Threonine-0.000 g,

Isoleucine- 0.000g, Leucine-0.000 g, Lysine-0.000g, Methionine-0.000g,

Phenylalanine-0.000g, Valine- 0.000g, Arginine-0.000g, Histidine-0.000, Alanine-

0.000g, Aspartic acid-0.000g, Glutamic acid-0.000g, Glycine- , Proline-0.000 g,

Serine-0.000g. (value per 100 g. Source: USDA National Nutrient data base )



PREVIOUS WORKS DONE

Kavishvar. K.D‐Ayurvediya samhita granthon mein pathyapathya‐ek anusheelan‐

,Dept of Basic principles,Shri Ayurveda Mahavidhyalaya, Nagpur university;NAGPUR‐

1994

V.A.Shah ‐A conceptual study of pathya and its clinical application in the

management of Amlapitta‐ –Dept of Basic Principles, GUJARAT AYURVEDIC

UNIVERSITY, JAMNAGAR 1999.

Navel Ajay‐ Comparitive study of Charaka’s dietary principles with modern dietics‐

NATIONAL INSTITUTE OF AYURVEDA, JAIPUR‐2000.

Vargeese Anita‐An Evalution of Pathya‐Apathya w.s.r to Desha and Kala, Dept of

Basic principles,Govt Ayurvedic College, KERALA UNIVERSITY, THIRUVANANTA

PURAM‐2000.

Prashant gokhale‐Role of Triphala bhavita yava in the management of madhumeha –

Dept of Kaya Chikitsa‐Govt. Ayurvedic Medical College, Mysore‐2006.



METHODOLOGY

After the completion of review of literature the actual procedures which were

undertaken in this study are dealt here.

MATERIALS: This study was an observational study, No medicines were used in

this study. The prepared diet module was given to the newly detected Type-2 Diabetes

patients.

Method of Collection of Pathyas and Diet module Preparation

The specific pathyaaharas were collected from different classical text books

and a diet module was prepared as per the modern diabetic diet chart for the

convenience & need of the present day population.

METHODS

Objectives of the study

1. To compile the available literature on Pathya in Madhumeha.

2. To develop a module of Pathya for Madhumeha.

3. To evaluate the efficacy of the developed module of pathya in the management of

madhumeha w.s.r.to Type-2 diabetes mellitus.

SOURCE OF DATA:



Literary: Literary data was collected from the Vedic scriptures ,Upanishads,

darshana shastra, Ayurvedic classical texts, Modern texts , Reputed journal,

retrospective study conducted on related Works from different Universities ,internet

etc.

Sample: Minimum of 30 patients coming under inclusion criteria approaching OPD,

IPD of Govt.Ayurvedic medical college& Hospital, Mysore, Special Camps

conducted in and around Mysore, and other referrals from in and around Mysore was

selected for the Study.

METHODS OF COLLECTION OF DATA

1. Patients of either sex between the age group of 30-60 years was selected on the

basis of diagnostic criteria of Diabetes mellitus.

2. They were assigned to a single group consisting of 30 patients.

3. The results of the present study was analyzed statistically

INCLUSION CRIETERIA:

1. Patients of either sex between the age group of 30-60 years with the signs and

symptom s of Diabetes mellitus were selected for the study.

2.Patients of Non insulin dependent Diabetes mellitus (NIDDM) or Type-2 DM were

salected

3.Patients with Fasting blood sugar more than 110mg/dl & below 150mg/dl were

selected

4. Patients with Post prandial Blood sugar more than 140 mg/dl & below 200mg/dl

were selected.



5. In this study, only fresh/ Newly detected type-2 DM patients was selected.

EXCLUSION CRITERIA

1. Patients of Insulin dependent Diabetes mellitus (IDDM)/ Type-1

2. Patients with Fasting Blood sugar above 150 mg/dl & Post prandial Blood sugar

more than 200mg /dl

3.Multisystem involved complicated diabetic Patients.

Patients with any other systemic ailments which interferes with the study.

DIAGNOSTIC CRIETERIA

Based on the signs and symptoms of Diabetes Mellitus (Polyuria,

Polydypsia, Polyphagia) / Madhumeha and laboratory findings shows FBS

>120mg/dl & <150mg/dl, PPBS >140 mg/ dl & < 200mg/dl.

INVESTIGATIONS

1. Fasting Blood sugar

2.Post prandial Blood sugar

3. Urine Sugar



Research Design – Total 30 patients were assigned into single group.

INTERVENTION

The developed module of Pathya was given to each patient, it includes the list of diets

and Diabetic diet menu for 5 days, and the patients were adviced to repeat the diabetic

menu chart for one month after completing each cycle.

Table.No. 10. The List of Diabetic Foods used in madhumeha:

Cereals &Millets / zsÁ£Àå UÀ¼ÀÄ Pulses/ ¨ÉÃ¼É PÁ¼ÀÄUÀ¼ÀÄ 1. Barley/¨Á°Ãð CQÌ 1.Green gram / ºÀ¹gÀÄ PÁ¼ÀÄ 2. Wheat/ UÉÆÃ¢ 2. Tuvar dal/ vÉÆUÀj PÁ¼ÀÄ 3. Old rice/ PÉA¥ÀÅ CQÌ 3. Horsegram/ ºÀÄgÀÄ½ PÁ¼ÀÄ 4. Fox tail millet/£ÀªÀuÉ CQÌ 4. Bengal gram/ PÀqÀ¯É PÁ¼ÀÄ

5. Barnyard millet/¸ÁåªÉÄ CQÌ 5. Lentils/ ZÀ£ÀßAV/ «Ä¸ÀÄgï ¨ÉÃ¼É

6. Kodo millet/ ºÁgÀPÀ D.Leafy vegetables/ ¸ÉÆ¥ÀÅöàUÀ¼ÀÄ 7. Jowar/ eÉÆÃ¼À 1.Hog weed/ §UÀgÉÆmÉÖ ¸ÉÆ¥ÀÅöà

8. Raagi/Finger millet/ gÁV 2.Drum stick leaves / £ÀÄUÉÎ ¸ÉÆ¥ÀÅöà 9. Pearl millet/ PÀA©£À CQÌ, ¸ÀeÉÓ CQÌ 3.Purselane/ UÉÆÃtÂ ¸ÉÆ¥ÀÅöà

C. Vegetables/ vÀgÀPÁjUÀ¼ÀÄ 4.Tumbe / vÀÄA¨É ¸ÉÆ¥ÀÅöà

1. Ash gourd/ §ÆzÀÄUÀÄA§¼À 5.Heart leaved moonseed/ CªÀÄÈvÀ §½î ¸ÉÆ¥ÀÅöà

2. Bitter gourd/ ºÁUÀ® PÁ¬Ä 6.Black night shade / UÀtPÉ ¸ÉÆ¥ÀÅöà 3.Snake gourd / ¥ÀqÀªÀ® PÁ¬Ä 7.Goose foot / ¨Á¬Ä §¸À¼É ¸ÉÆ¥ÀÅöà

4.Drum stick/ £ÀÄUÉÎ PÁ¬Ä E. Fruits/ ºÀtÄÚUÀ¼ÀÄ 5.Brinjal / §zÀ£É PÁ¬Ä 1. Date fruit/ RdÆðgÀ 6.Ivy gourd/ vÉÆAqÉ PÁ¬Ä 2.Peaches / ¦ÃZï ºÀtÄÚ



7.Bitter apple/ ªÉÄPÉÌ PÁ¬Ä/vÀªÀÄmÉ PÁ¬Ä 3. Wood apple/ ¨ÉÃ®zÀ ºÀtÄÚ 8.Wild gourd/ ªÀÄqÀ ºÁUÀ® PÁ¬Ä 4.Indian fig/ CwÛ ºÀtÄÚ 9.Onion/ FgÀÄ½î 5. Jamun / £ÉÃgÀ¼É ºÀtÄÚ 10.Garlic/ ¨É¼ÀÄî½î 6.Water melon / PÀ®èAUÀr ºÀtÄÚ

11.Bottle gourd/ ¸ÉÆÃgÉ PÁ¬Ä G. Others/ EvÀgÉ ¥ÀzÀxÀðUÀ¼ÀÄ 13.Ridge gourd/ »ÃgÉÃ PÁ¬Ä 1. Goat meat/ Dr£À ªÀiÁA¸À

14.Raw Banana / ¨Á¼É PÁ¬Ä 2. Butter milk /¨ÉuÉÚ vÉUÉ¢gÀÄªÀ ªÀÄfÓUÉ

F. Oils/ JuÉÚ ¥ÀzÁxÀð

1. Mustard oil/ ¸Á¹ªÉ JuÉÚ

2. Sesame oil/ J¼ÀÄî JuÉÚ

ASSESSMENT CRITERIA

The assessment was done on a single group of 30 patients. Assessment was done at the 0th day, 14th day, and 30th day followed by one month follow up at 60th day.

Duration-30 days.

Follow up-30 days.

The following parameters were considered, graded and scores were given.

Table.No.16. the assessment criterias

(A)Polyuria:PolyureaPU(In12hrs) (B)Polyphagia-PP

0-3 times Normal-0 Normal-0 3-5 times-1 Mild-1 5-7 times-2 Moderate-2 More than 7 times-3 Excess-3

(C)Polydypsia-PD (D)Burning foot &Palm-BFP

Normal-0 No Burning sensation -0 Mild-1 Mild -1 Moderate-2 Moderate -2 Excess-3 Severe -3 (E) Urine sugar (F)Over all result Nil- 0 Very good improvement-1



O.5%- 1 Mild improvement-2 1%- 2 Poor improvement-3 1.5%- 3 Very poor improvemenet 2%- 4 2.5%- 5

Assessment of blood glucose level both FBS,PPBS& Urine Sugar was done at the 0th day, 14th day, and 30th day followed by one month follow up at 60th day.

Statistical analysis by Chi square test and Student Pair ‘t’test.

OBSERVATIONS

In the present study 59 patients were registered, and the study was conducted on 30

patients.

Other Observations:

Table No. 17: Distribution of Sex among the 30 patients taken for Study

Frequency Percent

Male 21 70

Female 9 30

SEX

Total 30 100.0

Out of 30 samples, 21 were Males (70 %) & 9 were Females (30 %).

Table No. 18 : Distribution of Age Group among the patients taken for Study

Frequency Percent

30-40 5 16.7

AGE 41-50 11 36.7



51-60 14 46.7

Total 30 100.0

Out of 30 samples, 5 patients (16.7%) were in the age group of 30-40; 11 patients

(36.7%) were in the age group of 41-50 and 14 patients (46.7%) were in the age group

of 51-60.

Table No.19. Distribution of Religion among the 30 patients taken for Study

Frequency Percent

Hindu 26 86.7

Muslim 4 13.3

RELIGION

Total 30 100.0

Out of 30 samples, 26 patients (86.7%) were Hindus and 4 patients (13.3%) were

Muslims.

Table No. 20: Distribution of Location among the 30 patients taken for Study

Frequency Percent

Rural 8 26.7

Urban 22 73.3

LOCATION

Total 30 100.0



Out of 30 samples, 8 patients (26.7%) were belonging to Rural area and 22 patients

(73.3%) were belonging to Urban area.

Table No. 21: Distribution of Family History among the 30 patients taken for

Study

Frequency Percent

Absent 19 63.3

Paternal 5 16.7

Maternal 6 20.0

FAMILY

HISTORY

Total 30 100.0

Out of 30 samples, 19 patients (63.3%) did not have a Family history of Madhumeha,

5 patients (16.7%) had paternal history of Madhumeha, 6 patients (20.0%) had

maternal history of Madhumeha.

Table No. 22: Distribution of Occupation among the 30 patients taken for Study

Frequency Percent

House wives 7 23.3

Retiered employee 3 10.0

Farmer 1 3.3

Teacher 3 10.0

Police 2 6.7

Business 6 20.0

Office work 4 13.3

Manual work 4 13.3

OCCUPATION

Total 30 100.0



Out of 30 samples, 7 patients were House wives (23.3%), 3 patients were Retired

employees (10.0%), Only 1 patient was a farmer (3.3%), 3 patient were Teacher

(10.0%), 2 patients were Police (6.7%), 6 patients were into Business (20.0%), 4

patients were into office work (13.3%), and 4 patients were Manual workers

(13.3%).

Table No. 23: Distribution of Exercise among the 30 patients taken for Study

Frequency Percent

No exercise 8 26.7

Does exercise 22 73.3

EXERCISING

PRACTICE Total 30 100.0

Out of 30 samples, 8 patients did not involve in Exercise (26.7%) and 22 patients

involved in Exercise (73.3%).

Table No. 24: Distribution of Socio-Economic Status among the 30 patients taken

for Study

Frequency Percent

Below poverty line 1 3.3

Lower middle class 9 30.0

Middle class 18 60.0

Upper middle class 2 6.7

SOCIO-

ECONOMI

C STATUS

Total 30 100.0

Out of 30 samples,1 patient belongs to BPL(3.3%), 9 patients belonged to Lower

middle class(30.0%), 18 patients belonged to Middle class(60.0%) and 2 patients

belonged to Upper middle class(6.7%).

Table No. 25: Distribution of Education among the 30 patients taken for Study



Frequency Percent

Uneducated 3 10.0

Primary 2 6.7

High school 7 23.3

PUC 9 30.0

Graduate 8 26.7

Post graduate 1 3.3

EDUCATION

Total 30 100.0

Out of 30 samples, 3 patient was uneducated (10.0%), 2 patient had studied till

Primary (6.7%), 7 patient had studied till High School (23.3%), 9 patient had studied

till PUC (30.0%), 8 patient were Graduates (26.7%) and 1 patient was Post graduate

(3.3%)

Table No. 26: Distribution of Nature of Work among the 30 patients taken for

Study

Frequency Percent

Sedentary 1 3.3

Mild 19 63.3

Moderate manual 10 33.3

NATURE

OF

WORK Total 30 100.0

Out of 30 samples, 1 patients was doing Sedentary work (3.3%), 19 patients were

doing Mild work (63.3%) and 10 patients were doing Moderate manual work

(33.3%).

Table No. 27: Distribution of Diets among the 30 patients taken for Study



Frequency Percent

Veg 10 33.3

Mixed 20 63.3

DIET

Total 30 100.0

Out of 30 samples, 10 patients were Vegetarians (33.3%) and 20 patients were having

Mixed diet (63.3%).

Table No. 28: Distribution of Hours of Day Sleep among the 30 patients taken for

Study

Frequency Percent

No day sleep 15 50.0

0-1 hour 12 40.0

1-3hour 3 10.0

HOURS OF

DAY

SLEEP Total 30 100.0

Out of 30 samples, 15 patients (50.0%) were not having the habit of day sleep,

12 Patients(40.0%) were having the habit of sleeping in day times for about 0-1 hour

and 3 patients (10.0%) were having the habit of day sleep for about 1-3 hours.

Table No. 29: Distribution of Hours of Night Sleep among the 30 patients taken

for Study

Frequency Percent

5 hours 2 6.7



6 hours 17 56.7

7 hours 10 33.3

8 hours 1 3.3

HOURS OF

NIGHT SLEEP

Total 30 100

Out of 30 samples, 2 patients slept for 5 hrs at night (6.7%), 17patients slept for

6 hrs at night (56.7%), 10 patients slept for 7 hrs at night (33.3 %)and 1 patient slept

for 8 hrs at night (3.3%).

Table No.30: Distribution of Habits among the 30 patients taken for Study

Frequency Percent

No habits 1 3.3

Tea 4 13.3

Tea & Coffee 17 56.7

Alchohol 3 10.0

All above 5 16.7

HABITS

Total 30 100.0

Out of 30 samples, 1 patient (3.3%) had no Habits, 4 patients (13.3%) had the

Habit of taking tea, 17 patients (56.7%) had the Habit of taking both Tea& coffee, 3

patients (10%) had the Habit of taking Alchohol, and 5 patients (16.7%) had the

Habit of taking all above.

Table No. 31: Distribution of Prakruti among the 30 patients taken for Study



Frequency Percent

Vata+pitta 20 66.7

Vata+Kapha 6 20.0

Kapha+ Pitta 4 13.3

PRAKRUTI

Total 30 100.0

Out of 30 samples, 20 patients (66.7%) were of Vata Pitta Prakruti, 6 patients (20.0%)

were of Vata Kapha Prakruti and 4 patients (13.3%) were of Kapha Pitta Prakruti.

Table No.32: Distribution of Sara among the 30 patients taken for Study

Frequency Percent

Pravara 4 13.3

Madhyama 24 80.0

Avara 2 6.7

SARA

Total 30 100.0

Out of 30 samples, 4 patients had Pravara Sara (13.3%), 24 patients had Madhyama

Sara (80.0%) and 2 patient had Avara Sara (6.7%).

Table No. 33: Distribution of Samhanana among the 30 patients taken for Study

Frequency Percent

Pravara 1 3.3

SAMHANANA Madhyama 26 86.7



Avara 3 10.0

Total 30 100.0

Out of 30 samples, 1 patient had Pravara Samhanana (3.3%) , 26 patients had

Madhyama Samhanana (86.7%) and 3 Patients had Avara samhanana(10.0%).

Table No. 34: Distribution of Satmya among the 30 patients taken for Study

Frequency Percent

Pravara 1 3.3

Madhyama 23 76.7

Avara 6 20.0

SATMYA

Total 30 100.0

Out of 30 samples, 1 patient had Pravara Satmya (3.3%), 23 patients had Madhyama

Satmya (76.7%) and 6 patients had Avara Satmya (20.0%).

Table No. 35: Distribution of Sattva among the 30 patients taken for Study

Frequency Percent

Pravara 3 10.0

Madhyama 19 63.3

Avara 8 26.7

SATTVA

Total 30 100.0

Out of 30 samples, 3 patients had Pravara Sattva (10.0%), 19 patients had Madhyama

Sattva (63.3%) and 8 patients had Avara Sattva (26.7%).

Table No. 36: Distribution of Abhyavaharana Shakti among the 30 patients

taken for Study

Frequency Percent



Pravara 6 20.0

Madhyama 23 76.7

Avara 1 3.3

ABHYAVAHARANA

SHAKTI

Total 30 100.0

Out of 30 samples, 6 patients had Pravara Abhyavaharana shakti (20.0%), 23

patients had Madhyama Abhyavaharana Shakti (76.7%) and 1 patient had Avara

Abhyavaharana shakti (3.3%).

Table No. 37: Distribution of Jarana Shakti among the 30 patients taken for

Study

Frequency Percent

Pravara 3 10.0

Madhyama 23 76.7

Avara 4 13.3

JARANA SHAKTI

Total 30 100.0

Out of 30 samples, 3 patients had Pravara Jarana Shakti (10.0%), 23 patients had

Madhyama Jarana Shakti (76.7%) and 4 patients had Avara Jarana Shakti (13.3%).

Table No. 38: Distribution of Vyayama Shakti among the 30 patients taken for

Study



Frequency Percent

Pravara 1 3.3

Madhyama 22 73.3

Avara 7 23.3

VYAYAMA SHAKTI

Total 30 100.0

Out of 30 samples, 1 patient had Pravara Vyayama Shakti (3.3%), 22 patients

had Madhyama Vyayama Shakti (73.3%) and 7 patients had Avara Vyayama Shakti

(23.3%).

RESULTS

Table No. 39: Showing the results of Mean Polyurea values of 0th, 14th , 30th and

60 Days.

Polyurrea Mean Std.deviation N

PU1 2.0667 .78492 30

PU14 1.8667 .43417 30

PU30 1.8333 .59209 30

PU60 2.1333 .57135 30

In the selected cases before the diet advice Polyurea mean on the 0th day it was 2.0667

which reduced to 1.8667 on 14th day, and still decreased to 1.8333 on 30th day. And

again it increased to 2.1333 on the 60th day.



Table No. 40: Showing the results of Mean Polyphagia values of 0th, 14th , 30th

and 60 Days

Polyphagia Mean Std.deviation N

PP1 1.6667 .54667 30

PP14 1.4333 .50401 30

PP30 1.5333 .57135 30

PP60 1.7667 .62606 30

In the selected cases before the diet advice Polyphagia mean on the 0th day it was

1.6667 which reduced to 1.4333 on 14th day, and still decreased to 1.5333 on 30th

day. And again it increased to 1.7667 on the 60th day.

Table No. 41: Showing the results of Mean Polydypsia values of 0th, 14th , 30th

and 60 Days

Polydypsia Mean Std.deviation N

PD1 1.5667 .67891 30

PD14 1.4667 .50742 30

PD30 1.3333 .54667 30

PD60 1.7000 .59596 30

In the selected cases before treatment Polydypsia mean on the 0th day it was 1.5667

which reduced to 1.4667 on 14th day, and still decreased to 1.3333 on 30th day. And

again it increased to 1.7000 on the 60th day.

Table No. 42: Showing the results of Mean Burning foot and palm values of 0th,

14th, 30th and 60 Days.



BFP Mean Std.deviation N

BFP1 .2000 .40684 30

BFP14 .0000 .00000 30

BFP30 .0667 .25371 30

BFP60 .2000 .40684 30

In the selected cases before the diet advice Burning foot and palm, mean on the 0th

day it was 1.5667 which reduced to 1.4667 on 14th day, and still decreased to 1.3333

on 30th day. And again it increased to 1.7000 on the 60th day.

Table No. 43: Showing the results of Mean FBS values of 0th, 14th , 30th and 60

Days.

FBS Mean Standard Deviation N

0th Day 129.4000 11.88914 30

14th Day 123.8000 10.43998 30

30th Day 121.4333 8.71655 30

60th Day 136.4333 14.42623 30

Table No. 44: Showing the results of repeated measure ANOVA for mean FBS

values of fresh cases before, during and after treatment (0th, 14th, 30th & 60

Days).

Source of variation

Type III

Sum of

Squares

df Mean

Square F value P value

CHANGES 4008.733 3 1336.244 12.596 .000

Error(CHANGES) 9229.267 87 106.084



Note: Change refers to change from before to after treatment.

In the selected cases before the diet advice FBS mean was129.4000 which reduced to

123.8000 on 14th day, and still decreased to 121.4333 on 30th day. And again it

increased to 136.4333 on the 60th day. Statistically it gives significant reduction in

the FBS during the observation period, But the FBS level once again increased very

significantly at the follow up time.

Table No. 45: Showing the results of Mean PPBS values of 0th, 14th, 30th and 60

Days.

PPBS Mean Standard Deviation N

0th Day 166.0667 10.90692 30

14th Day 154.4333 11.72878 30

30th Day 151.2000 20.30186 30

60th Day 160.6333 10.60411 30

Table No. 46: Showing the results of repeated measure ANOVA for mean FBS

values of fresh cases before, during and after treatment (0th, 14th, 30th & 60

Days).

Source of variation Type III Sum

of Squares df

Mean

Square F value

P

value

CHANGES 3928.167 3 1309.389 8.280 .000

Error(CHANGES) 13757.333 87 158.130

Note: Change refers to change from before to after treatment



In seleceted cases before the Diet advice, PPBS mean was 166.0667 which decreased

to 154.4333 on 14th day, and still decreased to 151.2000 on 30th day. On the 60th day

again the mean value icreased to 160.6333. Statistically it shows slight significance

was observed in PPBS values, but the values during the whole observational period

was not under the actual control level.

OVER ALL RESULT

The subjective and Objective assesment of all 30 patients are graded in to Very good

improvement-1, Mild improvement-2, Poor improvement-3 and Very poor

improvement-4 and the results are given below.

Table.No.47. shows the distribution of overall results

Grades frequency Percentage(%)

Very good improvement 0 0

Mild improvemenet 6 20

Poor improvemenet 12 40

Very poor improvement 12 40

Total 30 100

In the selected 30 no of Diabetic diet adviced cases none of the patients were having

very good improvement, 6 Patients were having mild improvement(20%), 12 patients



were having (40%) Poor improvement and 12 patients were having very poor

improvement (40%).

Table No.48: Showing the results of repeated measure ANOVA of the overall

treatment.

Chi-Square 2.4

df 2

Asymp. Sig.(P value) 0.301194

The over all treatment Result shows the P value 0.301194, it is not significant.

Graph No.1 Showing the Distribution of the sample by Age

Graph No.2 Showing the Distribution of the sample by Sex



Graph No.3 Showing the Distribution of the sample by Religion



Graph No.4 Showing the Distribution of the sample by occupation

Graph No.5 Showing the Distribution of the sample by Education



Graph No.6 Showing the Distribution of the sample by Socio-Economic status

Graph No.7 Showing the Distribution of the sample by Location



Graph No.8 Showing the Distribution of the sample by Family history

Graph No.9 Showing the Distribution of the sample by Diet



Graph No.10 Showing the Distribution of the sample by Nature of work

Graph No.11 Showing the Distribution of the sample by Excercise

Graph No.12 Showing the Distribution of the sample by HODS



Graph No.13 Showing the Distribution of the sample by HONS

Graph No.14 Showing the Distribution of the sample by Habits



Graph No.15 Showing the Distribution of Mean values of Polyurea



Graph No.16 Showing the Distribution of Mean values of Polyphagia

Graph No.17 Showing the Distribution of Mean values of Polydypsia

Graph No.18 Showing the Distribution of Mean values of Burning foot and Palm



Graph No.19 Showing the Distribution of Mean values of FBS

Graph No.20 Showing the Distribution of Mean values of PPBS



Graph No.21 Showing the over all results of Improvements



DISCUSSION

Discussion on Satmya and Pathya

A Substance which is conducive to an individual is called Satmya and the use of such

substances result in the well being of that individual.209 Chakrapani opines to the

above verse, the term satmya which is used to convey okasatmya i.e, by the prolonged

usage of the particular subject it becomes very much wholesome to the body. By the

above description it can be understood that the termed as satmya. Chakrapani

commentary on charaka vimana 5/4 opines that the food substance which causes

dosha prakopa is apathya and in contrary to this that causes dosha prashamana. In

sushrutha samhita it is said that satmya is the use of such things which do not cause

harm to the body even though they are opposite or different form to once own

constitution, habitat, season, disease etc. while formulating pathya for a particular



disease we consider the opposite qualities to that of prakriti, desha, kala, jati, ritu &

roga in order to bring back the vitiated doshas to their normal state. By observing the

modalities of satmya and pathya we can understand that, pathya can be satmya always

but not the satmya.

Difference between satmya and Pathya

Sl no: SATMYA PATHYA 1 Satmya is a thing, which gives

pleasure to individual, it varies from person to person and it is generally due to long experience of that particular substance

It may or may not be the same with Pathya.

2 Kala, Desa etc. are the types of Satmya.

It has to be framed according to kala,desha,.etc. which are favorable to Pathya.

3 Satmya may be beneficial or harmful

Pathya is always beneficial according to situation.

4 Satmya can be categorized as superior (Pravara), mediocare (Madhyama) & inferior (Avara) Depending upon the administration of Rasa.

Pathya can never be graded in that way, it is always designed according to the condition.

5 Satmya is the Substance of pleasure of one self. May or may not have the beneficial effect o the body.

Pathya has beneficial effect for related condition.

Upashaya and Pathya:

The definition of Upashaya states that, the medicines, diet and the regimens which

instantaneously relieve the diseased condition by which the person will get

sukhanubandha. The suitable use of drug, diet and behavior which are contrary to the

cause of the disease or the disease itself or which produce effects contrary to them.

Such medicines, diets and regimens bring about happiness either by acting directly



against the cause of the disease and or the disease itself or by producing such effects

indirectly are called upashaya. Even the administration of pathya also acts against to

the disease, by which it relieves the diseased condition. If the Aushada, ahara and

vihaaras are used for the diagnostic purpose, then it is Upashaya and if the same is

continued for long time in order to manage the disease it becomes Pathya. Even the

pathya can also be made according to hetuviparita, vyadhiviparita and

hetuvyadhiviparita.

Hita and Pathya:

The food articles which maintain the equilibrium of the dathus and help in

maintaining the equilibrium state are to be regarded as hitakara aharas otherwise they

become ahitakara to body. Here hitakara to the body is actually hitakara to the body

channels via the tissues being nourished, in caraka samhita the definition of pathya

has been stated as, the food articles which are wholesome to the body channels and it

doesn’t causes any harm to the channels. Chakrapani opines certain factors like matra,

kala, samskara and avastha are to be considered prior to the formulation of diet to

anykind of personalities. The hitaahara if administered by considering the above

factors it becomes pathya and hita is said as a synonym of pathya in Dhanvantari

Nigantu & Charaka samhita.

Difference between Pathya and Hitakara:

Sl no:

Hita Ahara Pathya

1 Hitakara term is used generally for all human beings or mass.

Pathya is mostly related to the conditions like disease, prakriti,Bala, Vrddha, Madya Vaya,Etc.

2 It is good for all people.

It is good for specific people.

3 Some foods which are commonly used have been told as hitahara based on the concept of ‘ Jatisatmya’

The specific foods have been told for each diseases based on the Dosha, dhatu and sroto satmyata.



. 4 It is useful in Dosha samyavastha

It is useful in Doshavaishamyavastha

Ahara and pathya

Ahara is the food substance which is swallowed through throat after mastication

(SKD). In vachaspatyam it is mentioned that, the one which is good for the

srotomargas and does not harm the srotomargas is called as hita ahara and it is a

variety of bhojya dravya. By the above description we can understand pathya is also

an invariable form of ahara only, because generally when a food substance passes

through the throat it becomes the ahara dravya and when the same food substance is

advised after the assessment of the sarira srotases it becomes hita ahara and it is

nothing but pathya. Even the pathya can also be taken in any form as per the

palatability. Because of these similarities the classification of ahara can also be

considered for pathya also.

Importance of pathya in the management of chirakaleena vyadhis

Diseases manifests as a result of the food taken in fourfold manner via eating,

drinking, licking and mastication. Intake of wholesome and unwholesome food is

responsible for the maintenance of health and production of diseases respectively.

(ca.su.28/5). The factors like, the usage of apathya ahara, state of dosha and the state

of vyadhikshamtva in the sharira determines the acute or chronic onset of diseases.

Where in the the person who is consuming apathya ahara, having dosha vaishamya

and avyadhikshamatva (Lack of body’s defence mechanism), in such conditions he

will get acute (Sheegra) onset of diseases and the one who is consuming pathya

aharas, aprabala doshas (Not having too much aggravated doshas) and very good



body defence mechanism (Vyadhi kshamatva shareera) will have mild (mridu) and

delayed onset of diseases.

Individuals whose body is sthooa or Krisha, or having shithila mamsa, rakta,

asthi , durbala and who is indulged in apathya ahara( unwholesome ) or accustomed to

take alpa ahara or having feeble mind, are unable to resist diseases. On the other hand

individuals having opposite type of physical constitution are capable of resisting

diseases. The factors like intake of apathya ahara, vaishamya dosha and physical

constitution of above description gives rise to diseases of many types via, mild or

severe and acute or chronic. 210

The body is constituted by food; hence one should take wholesome food only

after careful examination and should not take unwholesome ones out of greed or

ignorance.

Chakrapani opines that, out of greed some individuals indulge in unwholesome food

even though they are fully aware of its harmful effects. Some others out of ignorance

treat unwholesome food as useful one and take it. Both of them are subjected to

misery. 211

Pathyas to be advised after the assessment of the state of accumulation of doshas

inside the body via unabhava and khatinyata. 212 The above verses can be explained

in a different way also. Khatinyata or compactness and unabhava or noncompactness,

both may occur by the union of doshas and dhatus. But the former ie, khatinyata or

compactness takes place when this union is stablised. Both this events takes place in

the interior of the body(antaha) and both of them are of serious nature(mahan).

Because of deep seated as well as the serious nature of the morbidity, the condition

does not get alleviated completely. By the administration of pathya ahara and

aushadha both of these morbidities continue to be manifested in a milder form.



Having ascertained this(Jnatvaivam), the pathya ahara and aushadha are to be

administered in a required dose continuously for a long time.213 From the above

description it can be stated that, by the regular intake of pathya aharas, the chronic

and severe diseases can be managed without detoriating the general health of the

patient.

Discussion on Madhumeha

The clinical condition where as the patient voids the urine which is similar to that of

honey is called madhumeha. The word Madhu is like honey and meha is excessive

urination. By analyzing the clinical condition we can understand it as Diabetes

mellitus.

Discussion on Title

Madhumeha is metabolic derangement state of Carbohydrates, in the management of

diabetes the folloing modalities are followed like; Pathya alone, Pathya with Exercise,

Hypoglycemic rugs with pathya and Insulin with pathya. In all types of management

Pahya is the invariably associated. In Ayurveda there is pool of information is

available regarding diets in the management of madhumeha. Hence to rule out the anti

diabetic efficacy of the pathya aharas mentioned in ayurvedic classics, this study was



undertaken under the title, “A Conceptual Study of Pathya in madhumeha with special

reference to Type-2 Diabetes mellitus.

Discussion on synonym

Paushpa Meha: Narrated in Anjana Nidana. Paushpa Rasa is again resembles with

Madhu.

Ojo Meha: This is enumerated as a subtype of Vataja Prameha amongst thefour.

Therefore, the depletion of Oja through the urine along with changing its taste and

texture by vitiated Vata resulting OjoMeha. Change in qualities of Oja is because of

'Vata Prabhava'.

Kshaudra Meha: This synonym narrated by Sushruta because of its close

resemblance with Madhu. From above synonyms, we can postulate that anonymously

all Acharyas mentioned the urine culture concordant with Madhu. Some scholar also

opines that the another meaning of the madhu is liquor, when the liquor is kept for

long it is fermented just like that the urine of the diabetic person gets fermented.

Discussion on classification

From the above classification it is very necessary to find out the basic ideology behind

this. Vagbhata clearly narrated that these types result because of the nexus between

Dosha, Dushya and their specific combination according to concordance. That’s why

in each subtype specific type of urine is voided.214

Charaka put forth his theory that all these types and their nomenclature is

because of the specific qualities and their combinations with each other but, the

nomenclature is mainly based upon the predominance of one quality. 224 Chakrapani

also explained that the nomenclature is because close resemblance of urine with

particular quality (guna) i.e. Shitameha, Shuklameha, etc.



While going through the details of this classification it can be easily

understood the Dosha predominance, Dushya involvement, nature of urine voiding

and can also find out the etiological factors, state of the disease and progression.

Discussion on etiology

Knowledge of etiological factor and their role in the pathology is very much

necessary to find out the constituents like dosha, dushya, mala, progression of the

disease and their role in diagnosis and prognosis.

Charaka samhita narrated that sahaja type of diseases can occur due to defect in

Beeja, Beejabhaga or Beejabhagavayava which can be correlated to ovum and sperm,

to chromosomes and to genes respectively. 215 Chakrapani explained that this defect

may be caused due to the indulgence of faulty foods at the time of pregnancy.

Charaka samhita narrated that indulgence in excessive use of Madhura Rasa by

mother at the time of pregnancy causes Madhumeha and Sthaulya. 216

From above Nidana we can highlight the following points:

(1) All the etiological factors having qualities like Snigdha, Sheeta, Guru, Madhura

and Picchila.

(2) All the etiological factors mainly causes excessive burden over digestion and form

aparipakva dhatus.

(3) All the etiological factors causes deposition of excess and unwanted matter in the

body i.e. Excess of vitiated Meda, Kleda, Lasika etc.

(4) All the etiological factors leads to the formation of excessive mala i.e. Mutra and

Sweda.

(5) The viharas which are mentioned above are exclusively the habits of sedentary

lifestyle

Prameha Nidana

Sahaja (Hereditary) Apathya Nimittaja (Acquired)



Discussion on purvarupa

Discussion on Purva rupa

Purvarupa are valuable signs & symptoms to predict the nature of disease and a way

to check the full blown symptoms by timely management. As a matter of fact,

prodromal symptoms are produced at the stage of Sthana Samshraya and it is a kind

of caution to the person to stop the ingestion of etiological factors of Prameha.

By clean observation of above prodermal sign and symptoms we can postulate the

opinion that the disease having wast field of etiopathology and the patient shows very

few prodromal sign and symptoms. So it is very hard to diagnose Prameha by means

of above description but Sushruta makes it easy by narrating that a man with slight

increase in the urine output along with the premonitory symptoms should be consider

as the patient of Prameha. Here ‘Dantadinam Maladhyatvam’ is due to Meda dhatu

dusti. ‘Deha chikkannata’ is due to Meda and Kapha dusti.The signs like Kesha

Mainly causes Vitiation of Kapha (Bahudrava), Meda (Bahu & Abadhdha), Mamsa (Shaithilya) Kleda, Lasika, Rasa,

Vitiates mainly Pitta, Shonita Mamsa, Increases Mutra and Sweda Quantity.

Mainly vitiates Vata, Causes severe depletion of Vasa Majja and Oja.

Kaphakara Pittakara



Nakha Ativriddhi and Kesheshu Jatilabhava is not due to any single dosha and dushya

dusti but it is the results of specific type of samyoga between specific Dosha and

anukula dushya.

Discussion on Rupa

(1) Prabhutamutrata:

This is the main cardinal sign described by all scholars. Vagbhata mentioned Prameha

as the disease of Mutraatipravrtija.217 Patient Voids urine more in quantity. Gayadasa

opined that this excess urine quantity is because of liquification of the dushyas and

their amalgamation.218

(2) Avilamutrata:

Patient voids urine having hazy consistency or having turbidity. Gayadasa and

Dalhana both opined that, this characteristic feature of urine is because of the nexus

between mutra, dushya and dosha.219 Vagbhata also emphasized that this turbidity of

the urine is because of its annexation with the dhatus.220

(3) Picchila mutrata:

Charaka samhita has mentioned this character of urine especially at the time of

diagnosis of the Prameha.

Kashaypa mentioned the following symptoms of Prameha to be observed in pediatric

patients 221

Discussion on Samprapti

The process of manifestation of disease is called Samprapti or pathogenesis. It

includes various stages as disease progresses. Madhumeha is the disorder mainly

tridoshaja. Classics emphasized its Pathophysiology by two ways, either

Dhatukshayaja or Avaranajanya. Though Datukshayaja pathogenesis leads to

incurability while Avaranjanya pathogenesis can be disrupted. Here in the



pathogenesis etiological factors mainly vitiates Kapha, Pitta and Meda. They in turn

obstruct the path of Vata. Vyana the sub-component of Vata mainly perform the

functions related to gati and transportation of various vital essence at required place.

Obstruction to the path of Vata leads its aggravation causes severe depletion of vital

dhatu. Oja carried out towards Basti.. Along with this, vitiation of various body

elements like Meda, Mamsa, Kleda, Vasa and Lasika occurs which causes various

symptom and signs. Medo dosha were also manifests as the disease progress.

The disease Diabetes mellitus is caused because of disrupted carbohydrate and Fat

metabolism. Sedentary life, faulty foods and lack of exercise precipitate the disease.

Various metabolic changes involved in the pathogenesis here, genetical inheritance is

one of the major etiological factor.

The main Patho-physiology behind Diabetes mellitus is the disturbed metabolism of

the carbohydrates, fats and proteins due to either absolute or relative lack of Insulin.

The Diabetes mellitus has been broadly classified as type I and type II. The type I

Diabetes mellitus patients are usually asthenic in body constitution and suffer from it

in the early years of life, while the type II Diabetes mellitus patients are usually obese

and suffer from it in their 40’s. The type II Diabetes mellitus patients can be managed

easily by hypoglycemic drugs whereas in type I Diabetes mellitus patients the Insulin

therapy is obscure. So, the type I Diabetes mellitus is nearer to

Dhatuapakarshanajanya Madhumeha while the type II Diabetes mellitus resembles to

Avaranajanya Madhumeha.

Major dosha involved in the manifestation of Madhumeha

Vata is the main prime Dosha in the pathogenesis of Madhumeha. Here Vata get

aggravated either because of its own etiological factors or because of Avarana caused

by Kapha Pitta and Meda. This provoked Vata carries the vital constituents of the



body like Vasa, Majja, and Oja towards Basti and excretes them outside through urine

resulting

in depletion of the Dhatus. Thus due to severe depletion of Dhatus, the symptom

manifests are Karshya, Daurbalya, Angasuptata and Parisarana shila nature.

In Su.Ni.1/20, it is described that Vyana and Apana are the main culprits in

Prameha. Here mainly the function of Vyanavayu gets hampered because of the

accumulation of vitiated Dushya at macro and microcellular level. Thus in all the

Samprapti of Pramehas Vyana acts as the gatherer of Kleda and Apana as excretor.

The function of Apana Vayu gets aggravated resulting excretion of vital Dhatus

through the urine outside the body.

Srotas Involvement:

Madhumeha is the disease mainly of systemic consideration. In the pathogenesis there

is involvement of each and every constituent of the body.In the pathogenesis there is

reference of Srotodushti only related to Mutravaha Srotasa. But when, we observe the

pathogenesis and symptomatology, it can be easily understood that the involvement of

Medovaha, Mamsavaha, Swedavaha and Udakavaha Srotas occurs.

In the pathogenesis we can find the two types of Srotodushti:

Atipravritti

Vimargagamana

Thus we can find out the Srotas involvement according to the symptoms as follows

Purvarupa of Prameha Medovahasrotodushti. Putimamsapidaka Mamsavaha Srotodushti Trishna, Mukha Talu Kanthashosha

Udakavaha Srotodushti.

Atisrishta Abhikshana Mutrapravrriti

Mutravaha Srotodushti.



Agni:

All the metabolic activities (Paka, Parinamana) are governed by agni and its mandata

leads to so many metabolic disorders and madhumeha is one of them. In madhumeha,

dhatvagnimandya is a major etiological component. It has been mentioned that

dhatvagnimandya leads to dhatu Vriddhi and dhatvagni – Tikshnata causes

Dhatukshaya.222

In the Samanya Samprapti, Agnimandya develop due to Ajirna

Bhojana, Atibhojana, Asatmya, Guru, Sheeta Bhojana leads to Bahudrava Kapha and

Bahubadhdha Meda as well as excessive quantity of Mamsa and Kleda. But in case of

avaranajanya madhumeha due to kaphakara Nidana a, Dhatvagnimandya develops

and due to this agnimandya excessive dhatu cannot be assimilated properly leading to

more vitiation of specific dhatu. Such vitiated dhatu obstruct the gati of vata leading

to its provocation. But due to this provocation of vata, Jatharagni gets stimulated

demanding more food. This cycle goes on. Therefore, in Madhumeha the dushya

dushti mostly occurs in the form of vriddhi and not in the form of kshaya reflecting

dhatvagnimandya. Kshaya Lakshana of Majja and Shukra Dhatu may be due to

Medodhatvagnimandya there is less nourishment to further Dhatus.

So the role of Dhatvagni in the Samprapti of Madhumeha is important. One

may observe the difference between two types of Agnimandya. In Samanya

Samprapti one may get symptoms like Kshudhamandya due to Jatharagnimandya, but

in Avrita Vata Samprapti, Kshudhadhikya will be prominent.

Discussion on Chikitsa:

Following are the treatment modalities we can apply in the Madhumeha to alleviate

the disease.

Nidana parivarjana.



Treatment According to Dosha.

Treatment According to Dushya.

Treatment According to Mala.

Treatment According to Complications.

Nidana parivarjanam :

This is the prime treatment principle narrated by every Acharya before describing the

treatment of every disease.

Charaka enumerated that we should avoid these etiological factors which are

causing the disease Prameha, Avoidance of the etiological factors is the prime

treatment.223

Chakrapani opined that this avoidance of etiological factors in Prameha is prime

concern because; this disease is Chirakari having long impact on the body.

Only Nidanaparivarjana is not the aim but along with that proper diet

management is necessary. This diet management should be according to body

constitution.

Discussion on Chapter 3

In Charaka chikitsa prameha adhyaya it is told that, the prime treatment principle is to

avoid the apathya aharas and one should regularly take the pathya aharas. The

excessive indulgence in nidana sevana of guru, snigdhadi ahara and avyayamadi

vihara leads to kaphadosha sanchaya.224 In prakrita avastha the kapha will be in

baddha form i.e, solid or binded form but due to nidana sevana the baddha form

changes to dravatwa leading to bahudravatwa and thus vitiated kapha gets provoked.

The provoked kapha having affinity towards meda due to their similar properties

binds along with other dushyas like kleda, mamsa and lasika resulting in Sthoulya.



Always the treatment should have the counteraction against either the cause of the

disease or disease itself or the both. In all major classics the greater importance has

been given to pathya aharas in the management of Madhumeha. By observing the

qualities of pathya aharas mentioned in the prameha chapter, we can reveal that the

pathya aharas are having the qualities opposite to that of the disease and its

components.

Discussion on Dhanya varga

The Dhanyas like Yava, Godhuma, Purana shali, and Rakta shali and truna dhanyas

have been told as the major source of food. Most of the Dhanyas are laghu, ruksha,

sara gunas, tikta Kashaya madhura rasa, ushna virya, katu vipaka, kaphahara,

medohara, lekhana, sthairyakara, soshana, kledahara properties which are antagonistic

to the dosha and dushyas of madhumeha. While explaining the shali variety Purana

shali is advised as the best one. And it is not same for Trina dhanya; it can be

consumed immediately after harvesting. The biochemical change from New to old

shali reduces the moisture content significantly and the simple sugar compounds will

be converted into cellulose, hemicellulose and pectin or complex sugar compounds.

When these foods consumed in the older state it delays the absorption of glucose into

the blood and thus reduces the hyperglycemia and it is not same for the Trina dhanyas

because they have the similar properties of purana shali in their fresh state only. And

these Trina dhanyas are rich contents of soluable fibres, a vital component of Diabetic

diet.

The pulses like Mudga, Chanaka, Aadaki, Kulatha and Masurika are having

laghu, ruksha, vishada, tikshna gunas, Kashaya madhura rasas, ushna virya, katu and

amla vipaka, kapha vata shamaka, bhedhana, grahi properties. And these pulses are

the rich source of vitamin B complex, high levels of proteins and essential aminoacids



and have low glycemic index, which are the essential factors in the management of

Diabetes mellitus.

Discussion on Harita and Shaka varga

The shakas are mainly having gunas like laghu, ruksha, tikta Kashaya madhura rasas,

ushna virya, katu vipaka, vata kaphanashaka, agni dipaka, hrudya, netrya, shothagna,

medohara, trushna nigraha etc are antagonistic to the doshas and dushyas of

Madhumeha. These also contains highest amount of dietary fibres, rich sources of

minerals and vitamins, low caloric energy level, essential amminoacids and some

amminoacids are also having hypoglycemic effect which in turn helps to bring back

the impaired metabolic activity. Most of the vegetables from cucurbitaceae family are

having the bitter principle, cucurbitin. It is known to have the stimulatory effect on the

islets of langerhans cells of pancreas and also increases the insulin sensitivity on the

cells of peripheral tissues.

Discussion on Phala varga

The phalas described in madhumeha mainly having Kashaya pradhana madhura rasa,

ushna virya, madhura vipaka, trishnahara, mutrala, kanthashodhaka, lekhana,

medohara, and malabhedaka properties. When these fruits are consumed in a divided

doses it will have continuous antagonistic effect on the samprapti and these fruits are

rich sources of vitamin B complex, vitamin C, Carotenoids, antioxidents, soluble

fibres and micronutrients like calcium, selenium, zinc, copper, magnesium, potassium

etc, these ionic compounds plays a very significant role in the trans cellular absorption

of insulin by the ionic exchanges between calcium influx and potassium outflux.

Discussion on Tailas

In prameha adhyaya the tailas like atasi, danti, ingudi, sarshapa and tilatailas have

been mentioned. But in the present study only tila and sarshapa tailas have been



selected because of the availability and palatability to the patients. These tailas have

tikshna, ruksha and sara guna, katu tikta Kashaya, and madhura rasa, ushna virya,

katu vipaka, lekhana, karshana and medohara properties. These oils having

considerable amount of polyunsaturated fatty acids and traces of cholesterol and rich

amount of omega 3 and 6 fattyacids. These vital components reduces the LDL and

VLDL in considerable amount and thus prevents the formation of plaques inside the

arteries and prevents the chances of heart attack a later complication of Diabetes

mellitus.

Discussion on Nutrient components in Diabetes mellitus 227

Several revolutions in the dietary management of diabetes have not resolved all the

dilemmas conserning balanced diabetic diets. The progress in the evaluation of the

most appropriate diet for diabetes has been rather slow, partly because of large

variation among diabetics with regard to insulin resistence, body size and insulin

secretion. The education and dietic management of type 2 diabetes depend on their

individual needs. The basic aim in all patients is to relieve the symptoms of diabetes

and to minimize its impact on micro and macrovascular complications. The traditional

methods used a sequence of treatments to manage type 2 diabetes. Dieting is first used

to reduce weight and intake of quickly absorbed carbohydrates. Diet is aimed to limit

the saturated fat intake to prevent cardiovascular disease associated with type-2

diabetes. Among all, prescribing the right amount of energy has always remained a

central issue in the dietic management of type 2 diabetes. The total intake of calories

is more important for a diabetic than the exact proportion of proteins, fats and

carbohydrates in the diet.



A diabetic should be kept on a well balanced diet providing just enough

calories to maintain ideal body weight. For the same calorie intake it is advisable to

take 5 small meals a day, it includes morning breakfast, midmorning snack, lunch, tea

time snack and dinner rather than usual three or even one meal. The usual distribution

of the nutrients in the diet is carbohydrate, 50-75% of calories ; protein 10-14%

(usually 1g per body weight) and the remaining energy to be drawn by fat.

CARBOHYDRATES

Carbohydrates are deposited as glycogen in the muscles and liver by the action of

insulin. In diabetes, due to deficiency of insulin this metabolism is disturbed. The rise

of blood sugar after a meal does not depend only on the amount of carbohydrate

ingested, but also on the rapidity of absorption. This varies with the fibre content

phytate. Lactins, tannins, saponins, and enzyme inhibitors. The ability of a food item

to rise the blood sugar is measured in terms of glycemic index. In diabetic patient

usually the low GI value foods are appreciated.

Fibre rich foods slow stomach emptying and delay intestinal transit and so

reduce the rate of glucose absorption, lower blood sugar rise and decrease urinary

glucose excretion. Fibre also contributes to satiety and the consequent decreased food

intake helps reduce weight. Thus fibre containing food such as barley, wheat, millets,

pulses etc will produce less rise in blood sugar and less excretion of urine sugar. The

inclusion of high fibre food in diets has improved control of both blood glucose and

lipids. Diabetics should therefore eat more fibres. Phytic acid, usually contain in



cereals and pulses, may have a dominant role in decrease in the blood sugar rise than

fibre. The blood glucose response becomes less with the increasing content of phytic

acid in food. Inclusion of food with low glycemic index (GI) decreases the

requirement for antidiabetic drugs. Sorbitol an alcohol of fructose is less sweet,

natural sorbitol occurs in pears, peech and cherries. Unlike the sugar, sorbitol is

absorbed very slowly in the intestine and so does not appreciably alter the blood sugar

level during absorption, though it supplies as many calories as sugar.

PROTEINS

A diet high in protein is good for the health of diabetics because (I). it supplies the

essential aminoacids needed for tissue repair. (2). Does not rise blood sugar during

absorption as much as carbohydrates. (3). Does not supply as many calories as fats.

(4).Proteins has stimulating and satiating effect. One gram of protein per kg body

weight is adequate, more proteins may be given if necessary and the amount of fats

and carbohydrates reduced proportionately.

FATS

Fats should provide about 20-25% of calories. They cannot be oxidized has readily as

carbohydrates. The normal end products of oxidation of fats are CO2 and H2O. When

carbohydrate metabolism is normal fats are metabolized to a relatively small extent,

and the small quantity of ketone bodies produced is completely utilized by the tissue

to supply energy. In a neglected diabetic, carbohydrates cannot be utilized because of

the deficiency of insulin, and so the energy requirements have to be met with fats. The

ensuing excessive breakdown of fats results in accumulation of ketone bodies which



are then excreted in the urine. Daily metabolism of about 100gm carbohydrates

prevents accumulation of ketone bodies.

VITAMINS

Carbohydrates are not completely metabolized when there is a deficiency of vitamin

B. it is postulated that products of partial carbohydrate metabolism like pyruvic acid,

accumulate in such situations and damange the nerves resulting in pheripheral

neuropathy. The diabetic requires the supplementation of Vitamin B. it is also

advisable to supply vitamain A, as the liver which is store house of these Vitamins,

may be damaged in diabetes.

EXERCISE

Exercise is a very useful measure in the management of diabetes. It utilizes

carbohydrate for energy and reduces the requirement for insulin or antidiabetic

tablets. Uniform and regulated exercise like brisk walk, swimming, or a suitable game

for middle aged patients. Exercise benefits the cardiovascular risk factors namely high

blood pressure, lipids (it raises HDL and decreases LDL) and obesity. Physically

active middle-aged men who participate regularly in sports have lower plasma

concentration of insulin when fasting as well as after a meal. Exercise increases

insulin sensitivity, but this disappears within a few days of stopping exercise. Good

attention of feet diminishes the occurance of diabetic feet ulcer.



DISCUSSION ON METHODOLOGY

After completion of the study and collecting the data at regular intervals the

obtained data were analyzed to give a better picture of demographic observations and

results. The interpretation of the observations is discussed in this chapter along with

discussion of methodology.

Discussion on Materials

The study was an observational study, The newly detected Type-2 diabetic patients

were adviced to follow the prepared dietic module specially devoloped for the

management of diabetic patients.The diabetic diet module contains the list of foods

and daily diet menu, the foods which are mentioned in the chapter prameha were

selected on the basis of their present day availability and affordability.The selected

foods were first identified Taxonomically and Botanically under the guidance of

Botanists, Department of Botany, University of Mysore, then the habitats of each food



was identified geographically. The regional names of the each food item were

clarified by the Departments of Dravyaguna, Horticulture and Botany, and also by the

traditional vegetable sellers and Farmers. Finally all patients were informed regarding

the place of availability of all food items.

Discussion on Methods

Patients were assigned in a single group because of the study was

observational. The patients aged between 30 to 60 years of having newly detected and

less than one year chronicity without treatment were selected. as Type-2 Diabetes

(NIDDM) is more common in the middle aged people, and it is also called as Maturity

onset of Diabetes in Young (MODY). The patients of uncontrolled diabetes and

chronic patients with other systemic complications were excluded from the study,

because they need Oral Hypoglycemic agents and Insulin therapy along with the

diabetic diet.The diabetic diet menu has been prepared as per the standards of

American diabetes associations general guidelines, that a diabetic diet menu should

include three meals a day along with light snax inorder to provide the required energy

and Nutrition. The patients were also adviced to do Physical excercise for one hr or a

brisk walk for about 4km a day.

Discussion on Intervention

As per the objective, the present study was undertaken on the newly detected Type-2

DM patients. The prepared diet module was adviced to the patients to evaluate the

Anti-Diabetic efficacy of prepared diet module. The changes in the Polyurea,

Polyphagia, Polydipsia and Burning foot & Palm, FBS, PPBS and Urine sugar was

assessed on 0th day, 14th day and 30th day followed by a follow up after 60 days.



Discussion on Observations

Availability

Most of the cases reported to GAMC hospital OPD directly. Special camp is

conducted in GAMC for the same time and the cases were also selected

Age

Majority of the patient in this study i.e. 46.7% belonging to the age group 51 to 60

yrs. this reveals that maximum prevalence of the disease at Madhyama Avastha.

These findings were concordant to the recent statistical data which shows that the

onset of Type II Diabetes mellitus after the forties is most common. While 36.7%

patients belonging to the age group between 41-50 years. A strong predisposing

factor in middle age diabetes is obesity. Middle aged diabetes is due to increase in the

size of fat cells. With weight reduction, the fat cells decrease in size and the glucose

tolerance test may return to normal.

Sex

In this series, maximum number of patients i.e. 70.0 % were male (21) and 30.0%

were female (9). Nothing specific can be derived from this. This may be due to the

demographic facts.

Religion

In this study 26 patients were Hindus (86.7% )and Muslims were only 4 patients(

13.3%) which again indicative of demographic situation of this region.

Education

Out of 30 patients, 3 was uneducateds, 2 had studied upto primary level, & had

studied upto high school, 9 upto PUC, 8 were graduates and only one was post

graduate. Chi square test reveals no difference between these frequencies noting

education is independent of DM for the selected sample.



Occupation:

In the present study maximum number of patients were housewives(7) i.e. 23.3next to

this 20.0% of the patients were business mens(6) .These figure shows that disease

occurs in those classes who, usually lead sedentary life style and eat more than their

requirement.

Location

Majority of the patients i.e. 73.3% were living in urban area and 26.7% patients from

rural area. This data is concordant with the recent W.H.O. Annual Report (2009) that

the prevalence of Diabetes mellitus is greater in urban than in rural areas. This shows

the effect of fast foods, decreased levels of physical activity, sedentary life, and

sudden change in life style in urban areas.

Socio economic status

Majority of the patients’ i.e.60.0% belonged to middle socioeconomic status. This

finding reflects the pattern of patients coming to the hospital of this institute

according to their socio-economic conditions and also the increasing substantial

sedentary habits among them.

Family history

In this study 36.7% people were having the family history of Type-2 diabetes

mellitus. Heredity plays the most important role in confering susceptibility to

diabetes. The closer the blood relationship of a person to a diabetic, the greater the

chances of developing the disease. When both parents are diabetic, the chances of the

children getting diabetes are considerably increased. Insulin dependent diabetes is

more likely to be transmitted to the offspring by a diabetic father than a diabetic

mother.

Nature of work



Majority of the patients in this study were doing Mild work i.e, 63.3% (19) and 33.3%

(10) of the patients were doing moderate manual work. As it well known the people

who doesnot involved in more physical activity they are more prone to become obese

and thus lead to diabetes.

Diet

Majority of the patients i.e. 63.3% of this series were mixed type of food, whereas

33.3% patients had vegetarian diet pattern. It is mentioned in the recent studies that

people eating mixed diet are more likely to get excess fat deposition in their body

causes obesity, and then it leads to diabetes.

Habits

Observations of addiction in the present study revealed that majority of the patients

were addicted to some or other things. Maximum number of patients i.e. 56.7% were

addicted to Tea& Coffee followed by 10 % of the people were alchohol consumers

and 16.7% Alchohol, Tea, Coffee and smoking. All these addictions decreased the

natural immunity and also provoke the Vata to manifest the disease Madhumeha

earlier and with severity.

Chronicity

In this all patiens were newly detected diabetics and having the history of diabetes

within one year, it was selected because the newly detected diabetes patients intially

have impaired glucose absorption, and during this stage if the proper diet is adviced

the oral hypoglycemic drugs can be avoided. It is also recommended by WHO.

Hours of day sleep



In this study totally 50.0% of the people were having the habit of sleeping during

day times in which 40.0% of the patients were sleeping upto 1 hour daily and 10.0%

of the patients were sleeping upto 3 hours daily. It shows that day sleep is one of the

major features of sedentary life style, the major cause of Type-2 diabetes mellitus.

Divasvapna causes Kapha vriddhi and its Abhishyandi property leads to blockage in

whole body micro channels, specifically in Medovaha Srotas. Because of excessive

sleep at night and day, physical activity diminishes which aggravates Kapha leading

to Meda deposition. Moreover reduced metabolic rate during sleep is an important

factor for genesis of excess fat.

Prakrityadi pareeksha

All the patients were having Dwandvaja Prakriti with maximum number of patients

i.e. % were Vataj-Pittaaja Prakriti followed by Vata-kaphaja prakriti 20.0%, Majority

of the patients i.e. 80.0% were having Madhyama Sara, Madhyama Samhanana 86.7%

and Madhyama Satva 63.3 %.

Abhyavarana shakti

Most of the patients i. e. 76.7% were found to have Madhyama Abhyavaharana Shakti

and also maximum patients having Madhyama jarana Shakti 76.7%.

Discussion on Results

Polyuria

In 30 patients participated in the study had mean values of the polyurea was 2.0667

on the 0th day, then it reduced to the mean of 1.8667 on the 14th day and still reduces



to 2.1333 on the 30th day, but it again increased to 2.1333 on the 60th day. But the

poly urea observed in this study was almost in the normal level, when the blood

glucose exceeds more than 180mg/dl then only it crosses the renal thresh hold

capacity.

Polyphagia


on the 0th day, then it reduces to the mean of 1.4333 on the 14th day and still reduces

to 1.5333 on the 30th day, but it again increased to 1.7667 on the 60th day. It shows no

significance changes from before to after the dietic therapy.

Polydypsia


on the 0th day, then it reduces to the mean of 1.4667 on the 14th day and still reduces

to 1.3333 on the 30th day, but it again increased to 1.7000 on the 60th day. It shows no

significance changes from before to after the dietic theraphy.

Burning foot and Palm

In this study only 6 patients were having very mild burning foot before the Dietic

advice and it decresed gradually during the course of the study, and rest of the patients

was not having the complaint of Burning foot and palm. Usually in the course of the

disease, burning foot and palm is associated with peripheral neuropathy, a later

complication of diabetes in chronic patients.

FBS

In all patients after the advice of diabetic diet the mean value of the FBS was

significantly reduced for a milder extent. The mean FBS on 0th day was 129.4000, it

reduced to 123.8000 on 14th day, and still reduced to 121.4333 on 30th day but after

the followup period it again shoot up to 136.4333, and the ‘P’ value shows little



significance (0.000). Even though the FBS reduced to a milder extent, still it is more

than the normal limit of FBS i.e, 70-110mg/dl. Generally the patients follow the

instructions of the doctor very punctually in the begining, later because of the

ignorance of the patient to maintain the prescribed diet the variation in the FBS

occurs. The declining trend in mean value of FBS shows hypoglycemic action of the

diet in the early stage of diabetes.

PPBS

In all patients after the advice of diabetic diet the mean value of the PPBS

was significantly reduced for a milder extent. The mean PPBS on 0th day was

166.0667, it reduced to 154.4333 on 14th day, and still reduced to 151.2000 on 30th

day but after the followup period it again shoot up to 160.6333 and the ‘P’ value is

.000 which is significant. Even though the PPBS reduced significantly, still it is more

than the normal limit of PPBS i.e, 100-140mg/dl. The major aspect to be observed

here is, the PPBS will done two hours after the breakfast.In south indian culture the

breakfast is always very light food when compared to the Mid day heavy lunch.

Obviousely the mean content of the PPBS after morning breakfast will always lesser

than the PPBS after the mid day lunch.

Urine sugar

In the present study only 5 patients had traces of urine sugar in the begining,

as this study was mainly taken on the newly detected diabetic patients the level of

blood glucose was not that much to break the renal thresh hold of glucose. The urine

sugar test will become positive only when the blood glucose is more than 180mg/dl.

As most of the patients were not having urine sugar, it shows no statistical

importance.



Discussion on overall Result

After assessing the individual assessment criterias, the overall results of both

subjective and objective parameters of all patients were graded in to very good

improvement-1, mild improvement-2, poor improvement and very-poor improvement.

None of the patients were having very good improvement (FBS.70-110mg/dl &

PPBS100-140mg/dl), 6 patients (20%) had mild improvement (FBS.110-130 & PPBS

140-160mg/dl), 12 patients (40%) had poor improvement (FBS.130-150 & PPBS

160-180mg/dl) and 12 patients(40%) had very poor improvement (FBS > 150 &

PPBS 180mg/dl). And the ‘P’ value is 0.301194, statistically it shows no significance.

The declining values in FBS & PPBS in the begining of the dietic advice shows the

definite effect action of the diet on the hyperglycemia, but the consistancy in

following the diet is not maintained by the patients regularly, It results in the failure of

the overall result.

GENERAL OBSERVATION

1. The study shows the definite effect of the Pathyaaharas in decreasing the

hyperglycemia, but it is practically very much difficult to monitor the patients very

closely.

2. There are many possibilities for the error results in the assessment criterias like

FBS, PPBS and Urine sugar. Because the glucose in the blood is always not satble, the

changes in the blood glucose level is influenced by many factors like physical activity,

pattern of food, type of food, state of mental stress and hormonal influences. Along

with the above tests, HbA1c can also be included in the stydy to asses the three

month average maintenance of blood sugar level.



3. Even though the patient is not following the prescribed diet, he fasts over night

prior to the doctors visit on the regular intervals, obviously the FBS will be reduced

because of either over night fast or less food intake on the last night.

4. If the Diabetic diet is provided either by the researcher or by the institution, the

possible errors can be avoided.

RECOMMENDATIONS FOR FURTHER STUDY

1. Because of the practical difficulties in the present study to monitor the scattered

diabetic patients very closely, the study can be conducted in the Ashramas, Old

age homes or as in‐patient in the hospitals.

2. The study will be one of the best suitable Research work for the Animal

experimental study in Alloxan induced Type‐2 diabetic rats.By this it can give the

very accurate biochemical, endocrinal and histopathological changes.

3. The raw diabetic diet can also be made availabe in a redaymade form.



4. To rule out the geographical influence on diet, the study can be conducted in a

major sample from different geographical areas.

CONCLUSION

On the basis of conceptual Analysis and Observations made in this Study, the

following conclusion can be drawn

Madhumeha can be considered as Diabetes mellitus.

Madhumeha is more a metabolic derangement, than a disease

Faulty food habits and sedentary life style is the core cause of the majority of

patients.

The dietic management difinitely plays a central role in the management of diabetes.



Along with the diet the physical activity is also very much important in diabetes.

The diets which are told for madhumeha in Ayurvedic classics are having the exact

antagonostic effect on the disease.

The content of blood glucose is having a direct relation with the type of food

consumed by a diabetic.

The people, who are well educated and know the causes of the disease are, followed

the diet regimen very punctually.

Pathya may the central key to open the blocked channels of a diabetic patient.

Pathya ahara is a Mahabeshaja, is proved beyond doubts for all times and its utility

and applicability is proved in this era too as being effective in Madhumeha by this

study.

SUMMARY

The tremendous development in the modern medicine has made a revolution

in health care system. Inspite of so many latest advancements, still the science has

not yet succeeded in all aspects of medicine. There is a continous flow of newer

discoveries are happening all over the world. In the path of research, the ancient

sciences are also moving along with the main stream.



Ayurveda being ancient system of medicine has dealt all kinds of disease and their

managements. As madhumeha being a lifestyle disease, it is found since time

immemorial.

The study “A Conceptual study on Pathya in Madhumeha with special

reference to Type-2 Diabetes mellitus”. Was undertaken to gather the scattered

information of Pathya aharas told in madhumeha, and to make a module of pathya to

evaluate its anti-diabetic efficacy by FBS and PPBS.

In this observational study total 30 patients under a single group were incidentally

selected by confirming clinical features, Urine routine, FBS & PPBS. The developed

module of the Pathya aharas was adviced to all patients. And the assessment was done

regularly on the 0th day, 14th day and 30th day followed by a 30 days of followup

period.

The observations done on the factors like age, sex, occupation, religion,

educational status, marital status, socio-economic status, locality, chronicity, akruti,

along with general observation during treatment was also done.

The scores of polyuria, polyphagia, polydypsia, burning foot and palm was

collected before, during and after the treatment were subjected for Contingency

Coefficient test.

In the observation of results, the result was significant in the first two visits

and again it goes back to the Non-significant level at the follow up period. The

statistical data shows the result as significant according to the mean values of Poly

uria, Polu phagia, Poly dipsia and Burning foot and Palm, FBS and PPBS. But the

over all assessment on the basis of the general observations in terms of standard data

base the result of this study shows non-significant result. It is because the patient does

not follow the strict diet regimen regularly for a long time.



By observing the intial decrease of the assessment parameters, it can be

concluded that, the pathya mentioned in madhumeha has got the property

hypoglycemic activity and thus prevents the hyperglyce.mia.

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Sanskrit Sansthan, 2003, 33/26. PP: 460



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81. Shivprasad Sharma, Ashtanga Sangraha of Vagbhata, Nidana sthana, 10/71st


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10/38-39, 9th Edition, Varanasi, Chaukhambha Orientalia, 2009.PP: 505





84. Yadunandana Upadhyaya, Madava Nidana Vol 1, Chapter- 33/6, Varanasi,

Chaukhambha Sanskrit Sansthan, 2003. PP: 479.



86. Vaidhya Harishatri Paradakara, Ashtanga Hrudaya of Vagbhata, Nidana sthana,

9/40, 9th Edition, Varanasi, Chaukhambha Orientalia, 2009, PP: 501.





89. Shivprasad Sharma, Ashtanga Sangraha of Vagbhata, Nidana sthana, 10/9, 1st




































106. Vaidhya Harishatri Paradakara, Ashtanga Hrudaya of Vagbhata, Nidana

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129. Vaidhya Harishatri Paradakara, Ashtanga Hrudaya of Vagbhata, Chikitsa





Chaukhamba Surabharati Prakashan, Reprinted 2008, PP: 478




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309.

















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prakashika, Hindi vyakhya sahita, Varanasi, Krishnadasa academy, 1998, PP:309.











118, 394.


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609.




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123.

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Sikandarabad, Anandashrama mudranalay, 1925, PP: 426.




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107.





106.





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dekker, 2000, PP:582

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university press, 2007, PP:347

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Pustak mahal, 2006.

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Delhi, Motilal banarasidas publications, 2005: PP: 460.

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Delhi, Motilal banarasidas publications, 2005: PP: 479.

1.Yava (Barley)

2.Godhuma (Wheat)

3. Rakta shali

4.Kangu ( Fox tail millet)

5.Shyamaka (Barnyard millet)

6.Kodrava (Kodo millet)

7. Bajra/ Sajja ( Pearl millet)

8. Madhulika ( Finger millet/ Raagi)

9. Joornahva ( Great millet/ Jowar)

Shimbi dhanya varga

1.Mudga ( Green gram) 2. Chanaka (Chick pea)

3. Adaki ( Pigeon pea) 4.Kulatha ( Horse gram/ Kidney bean)

5. Masura ( Lentils)

Harita varga

1.Katillaka( Punarnava/ Hog weed) 2. Shigru patra( Moringa leaves)

3. Lonika( Indian Purselane) 4. Drona pushpi patra( Tumbe soppu)

5.Gduchi (Heartleaved moonseed) 6. Kakamachi (Black night shade)

7. Vastuka( Goose foot)

Shaka varga

1.Kushmanda ( Ashgourd) 2.Karavellaka (Bitter gourd)

3. Patola ( Snake gourd) 4. Bimbi (Ivy gourd)

5.Shigruphala( Drum stick) 6.Indravaruni ( Bitter apple)

7. Katutumbi ( Bottle gourd) 8. Karkotaka ( Wild gourd)

9. Vartaki ( Egg plant) 10.Koshataki ( Ridge gourd)

11.Trapusa ( Cucumber) 12. Kadali kaccha phala ( Raw Banana)

13. Palandu (Onion) 14. Lashuna ( Garlic)

Phalavarga

1.Karjura ( Dates) 2. Aruka ( Peaches)

3.Kapitha ( Wood apple) 4. Jambu ( Jamun)

5.Udumbara ( Indian Fig) 6. Kalinga ( Watermelon)

Taila varga

1.Tila ( Sesame/ Gingelly) 2. Sarshapa ( Black mustard seeds)

“A Conceptual study on Pathya in Madhumeha with special reference to Type-2DM”

Dr.Ramesh Kumar. K.L 2

KEY TO MASTER CHART

Sex

Male – 1 Female –2

Age – Age

Religion – Rel

Hindu – 1 Muslim – 2

Marital Status – M.S.

Unmarried – 1 Married – 2

Locality – L

Rural – 1 Urban – 2

Occupation – Occ

House Wife – 1 Retiered emloyee-2 Farmer-3 Teacher – 4 Police-5 Business – 6 Office work-7 Manual work – 8 Socio Economical Status – SES

Below Poverty Line-0 Lower Middle Class (LMC) – 1 Middle Class -- 2 Upper Middle Class (UMC) – 3

Education – Edu

Uneducated – 0 Primary – 1 High School – 2 PUC-3 Graduate – 4 Post Graduated – 5

Family History – F.H.

Absent – 0 Paternal -1 Maternal – 2 Paternal & Maternal – 4

Nature of Work – NOW

Sedentary work – 1 Mild Work – 2 Moderate Manual Work– 3 Hard Manual Work – 4

Exercise – Ex

No Exercise – 0 Does Exercise – 1

Diet – D

Vegetarian – 1 Mixed – 2

Hours of Day Sleep – HODS

Hours of Night Sleep – HONS

Habits – H

None – 0 Tea – 1 Coffee– 2 Smoking – 3 Alcohol – 4 Tea & Coffee– 5 All above – 6

Prakruthi – Pr

VataPitta – 1 VataKapha – 2 PittaKapha – 3

Fresh/Treared Fresh-1 Treated-2

“A Conceptual study on Pathya in Madhumeha with special reference to Type-2DM”

Dr.Ramesh Kumar. K.L 2

Polyphagia-PP

Normal-0 Mild-1 Excess-3 Moderate-2

Burning foot &Palm-BFP No Burning sensation -0 Mild -1 Severe -3 Moderate -2 Urine sugar Nil- 0 2.5%- 5 1%- 2 1.5%- 3 2%- 4 O.5%- 1

Over all result Very good improvement-1 Very poor improvemenet Poor improvement-3 Mild improvement-2

Sara - Sa

Samhanan - Sam

Satmya - Sat

Sattva – Satt

Abhyavaharana – Abhy

Jarana – Jar

Vyayamashakti – Vy

Pravara – 1 Madhyama – 2 Aavara – 3

Polyuria: Polu urea-PU 0-3 times Normal-0 3-5 times-1 5-7 times-2 More than 7 times-3

Polydypsia-PD Normal-0 Mild-1 Excess-3 Moderate-2

Case no

OP No Age

Sex

Rel

Occu

Edu

M.S

SES

Loc

F.H

Fr/Tr

Chr Diet

NoW

Exc

HODS

HONS

Hab

Pra

Sara

Sam

Sat Satt

Ab.Sh

Jrn.Sh

Vym.S

Desha

1 25664 59 1 1 4 3 2 3 2 0 1 1 2 2 1 0 7 5 4 2 2 1 1 2 3 1 3

2 27889 49 2 1 1 4 2 3 2 2 1 1 1 2 1 1 7 1 4 1 2 3 1 2 2 3 3

3 28475 46 2 1 1 0 2 0 1 0 1 1 2 3 0 0 6 1 6 2 2 2 3 2 2 2 3

4 28663 54 2 1 1 3 2 2 2 1 1 1 1 2 1 1 6 0 6 2 2 2 1 2 2 2 3

5 4143 55 1 1 4 5 2 2 1 0 1 1 2 2 1 1 6 4 4 2 2 3 2 2 3 3 3

6 6745 56 1 1 6 3 2 2 1 0 1 1 2 2 1 0 6 5 4 2 2 2 2 2 2 2 3

7 9565 49 1 1 5 2 2 2 2 2 1 1 2 3 1 0 6 4 4 2 2 2 2 2 2 2 3

8 10575 58 1 1 7 3 2 2 2 0 1 1 1 2 1 0 8 5 6 2 2 2 2 1 2 2 3

9 11748 37 1 1 6 4 2 2 2 1 1 1 1 2 1 0 6 1 4 2 2 2 2 2 2 2 3

10 11960 50 2 1 7 4 2 2 2 0 1 1 2 2 1 0 7 1 5 3 3 3 3 2 2 2 3

11 13407 59 1 1 7 3 2 1 2 0 1 1 2 2 1 0 7 6 5 3 3 3 3 3 2 3 3

12 14635 32 1 1 6 4 2 2 1 2 1 1 1 2 0 0 6 5 5 1 2 2 2 2 2 3 3

13 12101 51 1 1 5 2 2 1 1 0 1 1 2 3 1 0 6 5 4 2 2 2 2 2 2 2 3

14 15984 60 1 1 6 3 2 2 2 0 1 1 1 1 1 0 6 5 4 2 2 2 2 2 2 2 3

15 16003 60 1 1 2 2 2 2 2 0 1 1 2 2 1 1 6 6 4 2 2 2 2 2 2 2 3

16 16037 48 1 1 6 4 2 2 2 0 1 1 2 3 1 3 5 5 4 2 2 2 2 2 2 2 3

17 16030 39 1 1 8 3 2 1 1 1 1 1 1 3 1 0 6 5 4 2 2 2 2 2 2 2 3

18 15980 45 1 1 8 2 2 1 2 1 1 1 1 2 1 3 6 5 4 2 2 2 2 2 2 2 3

19 15981 49 1 1 7 2 2 1 2 2 1 1 2 3 1 1 6 4 4 2 2 2 2 2 2 2 3

20 15982 49 1 1 8 2 2 2 2 0 1 1 2 3 1 1 7 6 4 1 2 2 3 1 1 2 3

21 16158 60 1 1 2 4 2 2 2 0 1 1 1 3 1 1 7 5 6 2 1 3 3 2 2 2 3

22 16149 46 1 1 6 4 2 2 2 0 1 1 1 2 0 1 7 5 4 2 2 2 2 2 3 2 3

23 17894 33 2 2 1 3 2 1 2 1 1 1 2 2 1 3 7 5 4 1 2 2 2 1 2 3 3

24 17896 39 2 2 4 3 2 2 2 2 1 1 2 2 1 1 6 5 4 2 2 2 3 2 2 3

25 17897 55 2 2 1 1 2 1 2 0 1 1 2 2 0 1 7 5 4 2 2 2 2 2 2 3 3

26 17898 41 2 2 1 2 2 1 2 2 1 1 2 2 0 1 6 5 4 2 2 2 2 2 2 2 3

27 19337 60 1 1 2 4 2 2 2 0 1 1 2 2 1 1 5 5 5 2 2 2 2 1 1 2 3

28 20072 60 1 1 3 0 2 2 1 0 1 1 2 3 0 0 7 6 4 2 2 2 3 1 1 2 3

29 20073 55 2 1 1 0 2 2 1 0 1 1 2 2 0 0 6 5 5 2 3 3 3 2 3 3 3

30 21951 50 1 1 8 1 2 1 2 0 1 1 2 3 0 0 6 6 5 2 2 2 2 1 2 2 3

Polyurea Poly phagia Polydipsia BFP FBS PPBS Urine Sugar FR

0 14 30 60 0 14 30 60 0 14 30 60 0 14 30 60 0 14 30 60 0 14 30 60 0 14 30 60

1 2 2 2 3 2 1 1 2 2 2 1 2 0 0 0 0 126 108 115 120 180 135 158 170 0 0 0 0 2

2 3 2 2 2 2 1 2 2 3 2 1 2 1 0 0 0 148 131 120 117 189 174 153 158 1 0 0 0 2

3 2 2 1 3 2 2 2 3 1 1 1 2 0 0 0 0 134 123 111 118 156 144 150 154 1 0 0 0 3

4 3 2 2 3 2 1 2 2 1 1 1 2 0 0 0 0 128 132 118 115 160 166 136 141 2

5 1 2 1 2 1 2 1 2 1 2 1 2 0 0 0 0 128 120 126 138 164 150 144 158 0 0 0 0 3

6 3 2 2 2 2 2 3 3 2 2 2 2 0 0 0 0 104 114 108 126 156 144 138 162 0 0 0 0 3

7 3 2 2 2 2 2 2 2 2 2 2 2 0 0 0 0 130 116 128 121 165 160 143 151 0 0 0 0 2

8 2 2 2 2 2 1 1 1 1 1 1 1 0 0 0 0 123 134 119 127 167 154 143 158 0 0 0 0 3

9 2 2 1 2 2 2 2 3 2 2 2 2 0 0 0 0 134 126 134 128 170 162 165 170 0 0 0 0 3

10 3 3 3 3 2 1 2 2 2 2 1 2 0 0 0 1 138 96 128 136 170 148 144 168 0 0 0 1 3

11 2 2 2 2 1 1 1 1 1 1 1 1 0 0 0 0 118 132 117 163 153 159 145 171 0 0 0 0 4

12 2 2 2 2 1 1 1 1 2 1 1 1 0 0 0 0 140 128 119 162 172 166 170 146 0 0 0 0 4

13 1 1 1 1 2 1 1 2 1 1 1 1 0 0 0 0 103 116 131 158 161 138 155 170 0 0 0 0 4

14 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 132 126 123 160 180 154 136 145 0 0 0 0 4

15 3 2 2 3 2 2 2 2 2 2 2 2 1 0 0 0 146 140 134 156 176 162 158 182 1 0 0 1 4

16 2 2 2 2 1 1 1 1 1 1 1 1 0 0 0 0 124 126 118 116 142 154 136 146 0 0 0 0 2

17 1 2 2 2 1 1 1 1 1 1 1 1 0 0 0 0 140 128 135 144 168 144 238 176 0 0 0 1 4

18 2 2 2 2 1 1 1 1 1 1 1 1 0 0 0 0 136 108 112 134 172 166 142 160 0 0 0 0 3

19 1 2 2 2 1 1 1 2 1 1 1 2 0 0 0 0 131 108 119 140 159 132 140 168 0 0 0 0 4

20 3 2 2 2 2 2 2 2 2 2 2 2 1 0 1 1 144 132 138 148 181 162 174 178 1 0 0 1 4

21 2 2 2 2 1 1 1 1 1 1 1 2 0 0 0 0 128 139 111 134 158 165 143 152 0 0 0 0 4

22 1 1 2 2 2 2 2 2 1 1 1 1 0 0 0 0 100 124 131 128 172 169 156 164 0 0 0 0 3

23 2 2 2 2 2 1 1 2 1 1 1 1 0 0 0 0 129 131 109 136 164 158 130 153 0 0 0 0 3

24 2 2 1 2 1 1 1 1 1 2 1 2 0 0 0 0 124 129 114 134 156 148 132 154 0 0 0 0 3

25 1 1 2 2 2 2 2 2 1 1 1 1 0 0 0 0 121 128 118 132 153 162 146 148 0 0 0 0 3

26 3 2 3 3 2 2 2 2 3 2 3 3 1 0 1 1 134 116 128 136 153 138 160 174 0 0 0 1 4

27 1 1 1 1 1 1 1 1 2 1 1 2 0 0 0 0 127 116 108 126 161 134 130 158 0 0 0 0 2

28 3 2 2 2 3 2 2 2 2 2 2 2 1 0 0 1 146 138 130 156 186 171 168 160 1 0 0 1 4

29 2 2 1 2 2 2 2 2 2 2 2 2 0 0 0 1 136 131 117 146 174 161 143 158 1 0 0 0 4

30 3 2 3 3 2 2 2 2 3 2 2 3 1 0 0 1 130 118 124 138 164 153 160 166 0 0 0 0 3

“A Conceptual study on Pathya in Madhumeha with special reference to Type-2 DM”

Dr.Ramesh Kumar i

PROFORMA OF CASE STUDY OF

A CONCEPTUAL STUDY ON PATHYA IN MADHUMEHA WITH SPECIAL REFERENCE TO TYPE-2 DIABETES

MELLITUS

Head of the Department : Dr. G.N.Shakunthala

Guide : Dr. K. Naseema Akhthar

Co-guide : Dr. K. S. Shantharam

Researcher : Dr. K. L. Ramesh Kumar

PART – A

HISTORY AND EXAMINATION

Sl.No:

Name : O. P. No.:

Age : I. P. No.:

Sex : Date of commencement:

Religion : Date of completion :

Occupation :

Marital status :

Married ( ) Unmarried ( ) Widow ( ) Widower ( )

Educational :

Socio-Economic Status:

High ( ) Middle ( ) BPL ( )

Address : Ph:


Dr.Ramesh Kumar ii

Pradhana Vedana:

Known case of Diabetes Mellitus Avadhi (Duration)

General symptoms

Polydypsia Yes/No Avadhi (Duration)

Polyurea Yes/No Avadhi (Duration)

Polyphagia Yes/No Avadhi (Duration)

Weight Loss Yes/No kgs Avadhi (Duration)

Weight gain Yes/No kgs Avadhi (Duration)

Any other specify with duration: Anubandhi Vedana:

a. Trishna ( ) Avadhi (Duration) b. Atisweda ( ) Avadhi (Duration)

c. Angagandha ( ) Avadhi (Duration)

d. Keshanakhativriddha ( ) Avadhi (Duration)

e. Angamaduryata ( ) Avadhi (Duration)

f. Sheetapriyatva ( ) Avadhi (Duration)

g. Any other ( ) Specify with duration:

Poorva Vyadhi Vrittanta:

Known case of Diabetes Mellitus ( ) Avadhi (Duration)

History of Asthma ( ), HTN ( ), Epilepsy ( ) Any other diseases:

Specify :


Dr.Ramesh Kumar iii

Vayaktika Vrittanta:

a. Ahara - Veg/ non-veg

Particular type of food- -

Predominantly used

Any change in food habit -

If so reason and duration -

b. Nidra: Night : hours/day Sound sleep ( ) Disturbed

sleep ( )

Diwaswapna : hours/day Sound sleep ( ) Disturbed

sleep ( )

c. Shareera bhara: Weight gain: Spontaneous ( ) Duration

Gradual ( ) Duration

Weight loss: Spontaneous ( ) Duration

Gradual ( ) Duration

d. Desha:

At Birth: Jangala ( ) Anoopa ( ) Sadharana( )

Presently Residing at: Jangala ( ) Anoopa ( ) Sadharana( )

Vyadhi at: Jangala ( ) Anoopa ( ) Sadharana( )

e. Vritti: Nature of work: Period: hrs/day Annual income:

Physical worker ( )

Farmer ( )

Office work ( )

Teacher ( )


Dr.Ramesh Kumar iv

Business ( )

Any change in occupation: Yes/No

If Yes, Duration:

f. Vyayama: Yes/No

If Yes, Nature of vyayama: Duration hrs/day

Yoga ( )

Walking ( )

Jogging ( )

Aerobics ( )

Gym ( )

g. Vyasana: i. Alcohol: ( )

Type: Beer ( ), Vodka ( ) Brandy ( ) Whisky ( ) Rum ( ) Arrack ( ) Toddy ( )

Quantity: ml/day Age when started: Age when stopped:

ii. Smoking: Beedi ( ) /day Age when started:

Cigarette ( ) Age when stopped:

iii. Tobacco ( )

iv. Betel leaves & nuts ( )

v. Gutka ( )

h. Arthava & Prasava Vrittanta:

G ( ) P ( ) D ( ) A ( ) L ( )

Age of menarche: Age of Menopause:

Kulavrittanta:

a. Any member in family suffering from Diabetes mellitus: Yes/No

b. Type ( )

c. If Yes, relation with the patient:

d. Duration:


Dr.Ramesh Kumar v

Chikitsa Vrittanta:

Any previous treatment for Madhumeha?

Ayurveda: Homeopathy:

Allopathic: Oral hypoglycemic Agents ( )

Insulin ( ) units/day any other:

II. Rogi pareeksha:

Samanya pareeksha:

Akriti : krisha ( ) Madhyama ( ) Sthoola ( )

Upachaya: Pravara ( ) Madhyama ( ) Avara ( )

Pramana Ht……..cm’s, weight………..kgs

Varna Prakrita ( ), Vikrita ( ) specify:

Naadi: ……./min, V ( ), P ( ), K ( ), VP ( ), VK ( ), PK ( )

Shwasagati………/min

Dehoshma…….F

Twacha: Colour:…………… Pigmentation: , Eruptions:

Jihwa: Lipta ( ) / Alipta ( )

Drik: Prakrita( ) / Vikrita ( )

Nakha: Prakrita ( ) Ativriddha ( ) Anyother:

B P: ………mm of hg

Lymphadenopathy:

Oedema: Absent ( ), General ( ), Facial ( ),Limb- pitting ( ), Non-pitting ( )

Other finding:

Dashavidha pareeksha

a) Prakruti : Shareera: V / P / K / VP /VK / PK Manasika: Pravara / Madhyama / Avara

b) Sara: Pravara / Madhyama / Avara c) Satmya: Pravara / Madhyama / Avara

d) Satwa: Pravara / Madhyama / Avara e) Samhanana: Pravara / Madhyama / Avara f) Aharashakti: Abhyavarana shakti: Pravara / Madhyama / Avara

Jarana shakti: Pravara / Madhyama / Avara


Dr.Ramesh Kumar vi

g) Vyayama shakti: Pravara / Madhyama / Avara h) Pramana: Pravara / Madhyama / Avara

i) Vayatah

j) Desha: Anupa ( )/ Jangala ( ) / Sadharana ( ) Vishesha Pareeksha (Systemic Examinations):

a) Cardio- Vascular System:

b) Respiratory System:

c) Gastro Intestinal System:

d) Central Nervous System:

Specific enquiry in the following heads:

Mootra:

a) Frequency: Day Night

b) Quantity: Below1000ml ( ) 1000- 1500ml( ) more than 1500ml( )

c) Varna: At Beginning: At End:

d) Turbidity:

e) Approximate quantity in 24 hours:

f) Any other:

Malapravritti:

a) Frequency:

b) Consistency:

c) Colour:

d) Constipated:

e) Any other:


Dr.Ramesh Kumar vii

Trishna: Ati ( ) Alpa ( ) Samyak ( )

Approximate fluid intake per day:

Laboratory Investigations:

a) Urine: Sugar: b) Blood: Hb:

Albumin: FBS:

Micro: PPBS:

Any other: Any other (if done):

PART – B - INTERPRETATION

Single group of 30 Known case of Type-2 Diabetes mellitus patients aged between 30- 60 yrs of either sex will be selected. Madhumeha pathya (Diabetic diet) i.e. strict diet regimen will be given for 30 days to single group of Known case of Type-2 Diabetes mellitus patients aged between 30- 60 yrs of either sex will be selected. (Diet module enclosed) Pathyapathya: Module enclosed.

PART – C – OBSERVATIONS AND ASSESSMENTS

ASSESSEMENT

For the assessment of the management following parameters were considered & they were graded and scores are given as follows; assessment will be done on 7th, 14th, 21st, 31st days.

Polyurea---- PU 0 0 to 1 times (normal nocturnal Micturation)

PU 1 2 to 3 times

PU 2 4 to 5 times

PU3 more than 5 times

Polydypsia--- PD 0 Normal

PD 1 Mild

PD 2 Moderate

PD3 Excess


Dr.Ramesh Kumar viii

Polyphagia---- PP 0 Normal appetite

PP 1 Mild (can tolerate appetite up to one hour)

PP 2 Moderate (can tolerate appetite up to three hour)

PP3 Excess (cannot tolerate appetite)

Burning feet -- BFP 0 No burning sensation

& palm BFP 1 Mild

BFP 2 Moderate

BFP3 Severe

Observations:

Subjective Before 7th Day 14th Day 21st Day 31st Day

Polydypsia

Polyurea

Polyphagia

Burning feet & palm

Objective Before 7th Day 14th Day 21st Day 31st Day

FBS

PPBS

Urine Sugar

Signature of the Researcher Signature of the Co- Guide

Signature of the Guide Signature of the HOD


Dr.Ramesh Kumar ix

Diabetic diet menu chart

DIABETIC DIET CHART

DAY-1

Patient:

Age:

N

o

t

e

:

F

o

r

The Preparations of Roti, Dosa, Raagi ball the following millets are to be taken in equal

proportion and Make it Atta powder (flour). Millets: Raagi(finger millet), Navane( wild

rice), Kambina akki ( fox tail millet), Syame akki ( Barnyard millet)

Time

Diet / Recipes

1

Morning :7.00-7.30 AM

Raagi Ganji/ Amblee: 200 ml ( Raagi atta+Onion+ pinch salt)

2

Breakfast:8.00- 9.00 AM

Wheat Upma – 200 gm, ( Wheat Coarse powder+Onion+ Coriander Leaves+ Curry leaves) Raw Cucumber pieces

3

Mid After noon:11.30 – 12.00

Elephant apple juice( Beleda hannina panaka) (Elephant apple, Cardamom, pepper)

4

Lunch: 1.00 - 1.30 PM

Chapathi ( Wheat+ Barley) 2 no, Vegetable+ Pulses sambar, Leafy vegetable Curry ½ Bowl old cooked rice

5

Evening Snacks :5 .00- 5.30 PM

Ginger Tea 1cup( Sugar less) Wheat buiscuts( sugar free) 2 no

6

Dinner : 8.00 – 8.30 PM

Raagi Ball (medium size) 1 no Vegetable+ Pulses sambar, Leafy vegetable Curry ½ Bowl old cooked rice


Dr.Ramesh Kumar x

DIABETIC DIET CHART

DAY-2

Patient name:

Age:

Note: For The Preparations of Roti, Dosa, Raagi ball the following millets are to be taken

in equal proportion and Make it Atta powder (flour). Millets: Raagi(finger millet),

Navane( wild rice), Kambina akki ( fox tail millet), Syame akki ( Barnyard millet).

Time

Diet / Recipes

1

Morning : 7.00 -7.30 AM

Oat soup 200 ml (Oats, Green gram, pepper, pinch of salt)

2

Breakfast : 8 .00- 9.00 AM

Raagi rotti 2 no (Raagi flour, onion, pinch salt, coriander leaves) Onion Chutney

3

Mid After noon :11.30 – 12.00

Churned Butter milk ( fat less) (Butter milk, ginger, garlic, onion, coriander leaves)

4

Lunch: 1.00 - 1.30 PM

Roti 2 no Cucumber salad ( kosambari) Leafy vegetable curry, vegetable + Pulses sambar ½ Bowl old cooked rice

5

Evening Snacks:5.00 - 5.30 PM

Corn soup 200ml (corn flakes, onion, garlic, pepper, pinch of salt)

6

Dinner : 8 .00– 8.30 PM



Dr.Ramesh Kumar xi

DIABETIC DIET CHART

DAY-3

Patient name:

Age:

Note: For The Preparations of Roti, Dosa, Raagi ball the following millets are to be taken

in equal proportion and Make it Atta powder (flour). Millets: Raagi(finger millet),

Navane( wild rice), Kambina akki ( fox tail millet), Syame akki ( Barnyard millet).

Time

Diet / Recipes

1

Morning : 7.00-7.30 AM

Bitter guard soup ( Bitter gourd,moong dal, Onion, Pepper, pinch of salt)

2

Breakfast: 8.00 - 9.00 AM

Barley Pongal ( Barley, moong dal, ginger, pepper, pinch of salt)

3

Mid After noon:11.30 – 12.00

Lemon juice ( Lemon, pepper, Ginger, pinch of salt)

4

Lunch: 1.00 - 1.30 PM


5

Evening Snacks:5.00 - 5.30 PM

Raagi amblee-200ml

6

Dinner : 8.00 – 8.30 PM

Chapathi ( Wheat+barley) 2 no Vegetable curry Leafy vegetable + Pulses sambar ½ Bowl old cooked rice


Dr.Ramesh Kumar xii

DIABETIC DIET CHART

DAY-4 Patient name:

Age:

Not Note: For The Preparations of Roti, Dosa, Raagi ball the following millets are to be taken in equal proportion and Make it Atta powder (flour). Millets: Raagi(finger millet), Navane( wild rice), Kambina akki ( fox tail millet), Syame akki ( Barnyard millet).

Time

Diet / Recipes

1

Morning : 7.00 -7.30 AM

Barley soup ( Coarse powdered barley, Ginger, Pepper, pinch of salt)

2

Breakfast:8.00 - 9.00 AM

Dosa 2 no Horse gram chutney Leafy Vegetable curry

3

Mid After noon :11.30 – 12.00

Watermelon juice ( Watermelon, Cardamom, Pepper, Ginger)

4

Lunch : 1.00 - 1.30 PM

Roti 2 no Cucumber salad 1cup Leafy vegetable curry, Vegetable + Pulses sambar ½ Bowl old cooked rice

5

Evening Snacks :5.00 - 5.30 PM

Vegetable soup 200ml (Vegetables, Pepper, Ginger, Pinch of salt)

6

Dinner : 8.00 – 8.30 PM

Raagi Ball (medium size) 1 no Leafy vegetable Curry, Vegetable+ Pulses sambar, ½ Bowl old cooked rice


Dr.Ramesh Kumar xiii

DIABETIC DIET CHART DAY-5

Patient name: Age:

Note: For The Preparations of Roti, Dosa, Raagi ball the following millets are to be taken in equal proportion and Make it Atta powder (flour). Millets: Raagi(finger millet), Navane( wild rice), Kambina akki ( fox tail millet), Syame akki ( Barnyard millet).

Time

Diet / Recipes

1

Morning : 7.00 -7.30 AM

Vegetable soup (Vegetables, Pepper, Ginger, Pinch of salt)

2

Breakfast : 8.00- 9.00 AM Barley upma ( Barley Coarse powder+Onion+ Coriander Leaves+ Curry leaves)

3

Mid Afternoon: 11.30 – 12.00

Cucumber salad ( kosambari)

4

Lunch : 1.00 - 1.30 PM

Chapathi (Barley+ Wheat) 2 no Vegetable curry Leafy vegetable + Pulses sambar ½ Bowl old cooked rice

5

Evening Snacks :5.00 - 5.30 PM

Moong dal soup ( moong dal, Ginger, Pepper, Pinch of salt)

6

Dinner : 8.00 – 8.30 PM



Dr.Ramesh Kumar xiv

ªÀÄzsÀÄªÉÄÃºÀ DºÁgÀ PÉÊ¦r ¢£À-1

ºÉ¸ÀgÀÄ: ªÀAiÀÄ¸ÀÄì:

PÀæ.¸ÀA ¸ÀªÀÄAiÀÄ DºÁgÀ/ SÁzÀå 1. ¨É½UÉÎ: 7 .00 -7.30 AM

gÁV CA§°/ UÀAf 200 «Ä.° (gÁV »lÄÖ, FgÀÄ½î, anPÉ G¥ÀÅöà)

2. G¥ÁºÁgÀ:8.30 - 9.00 AM

£ÀÄZÀÄÑ UÉÆÃ¢ü G¦àlÄÖ- 200 UÁæA (£ÀÄZÀÄÑ UÉÆÃ¢ü, FgÀÄ½î,PÉÆvÀÛA§j ¸ÉÆ¥ÀÅöà, PÀj ¨ÉÃªÀÅ) ¸ËvÉ PÁ¬Ä 2 ¦Ã¸ï

3. C¥ÀgÁºÀß: 11.30 – 12.00

¨ÉÃ®zÀ ºÀtÂÚ£À ¥Á£ÀPÀ (¨ÉÃ®zÀ ºÀtÄÚ, K®QÌ, PÀjªÉÄt¸ÀÄ)

4. ªÀÄzsÁåºÀß Hl:1.00 - 1.30

PM

ZÀ¥Áw(UÉÆÃ¢ü+ ¨Á°ð) - 2 vÀgÀPÁj+ PÁ½£À ¸ÁgÀÄ, ¸ÉÆ¦à£À ¥À®å 1/2 ¨Ë¯ï ºÀ¼ÉÃ CQÌ C£Àß

5. ¸ÀAeÉ : 5.00 - 5.30 PM

±ÀÄAp nÃ UÉÆÃ¢ü ©¸ÀÌvÀÄÛ 2

6. gÁwæ Hl : 8 .00– 8.30

PM

gÁV ªÀÄÄzÉÝ -1 (¸ÁzsÁgÀt UÁvÀæ) vÀgÀPÁj+ PÁ½£À ¸ÁgÀÄ, ¸ÉÆ¦à£À ¥À®å 1/2 ¨Ë¯ï ºÀ¼ÉÃ CQÌ C£Àß

¸ÀÆZÀ£É: gÉÆnÖ, ªÀÄÄzÉÝ, zÉÆÃ¸É ªÀiÁqÀ®Ä KPÀzÀ¼À zsÁ£ÀåUÀ¼ÁzÀ £ÀªÀuÉ, PÀA©£À CQÌ, ¸ÁåªÉÄ CQÌ ªÀÄvÀÄÛ gÁV EªÀÅUÀ¼À£ÀÄß ¸ÀªÀÄ¥ÀæªÀiÁtzÀ°è vÉUÀzÀÄPÉÆAqÀÄ MmÁÖgÉ »lÄÖªÀiÁrPÉÆ¼ÀÄîªÀÅzÀÄ.


Dr.Ramesh Kumar xv



PÀæ.¸ÀA ¸ÀªÀÄAiÀÄ DºÁgÀ/ SÁzÀå 1. ¨É½UÉÎ: 7.00 -7.30 AM

Nmïì ¸ÀÆ¥ï 200 «Ä.° (Nmïì, ºÀ¹gÀÄ PÁ¼ÀÄ,PÀjªÉÄt¸ÀÄ, anPÉ G¥ÀÅöà)

2. G¥ÁºÁgÀ: 8 .00- 9.00 AM

gÁV gÉÆnÖ – 2 (gÁV »lÄÖ, FgÀÄ½î, PÉÆvÀÛA§j ¸ÉÆ¥ÀÅöà anPÉ G¥ÀÅöà) FgÀÄ½î ZÀnß

3. C¥ÀgÁºÀß: 11.30 – 12.00

ªÀÄfÓUÉ (ZÉ£ÁßV PÀqÉzÀÄ ¨ÉuÉÚAiÀÄ£ÀÄß ¨ÉÃ¥Àðr¹gÀÄªÀÅzÀÄ) ( ªÀÄfÓUÉ, ¨É¼ÀÄî½î, FgÀÄ½î, PÉÆvÀÛA§j ¸ÉÆ¥ÀÅöà anPÉ G¥ÀÅöà

4. ªÀÄzsÁåºÀß Hl : 1.00 - 1.30

PM

gÉÆÃn 2 ¸ÉÆ¦à£À ¥À®å, vÀgÀPÁj ªÀÄvÀÄÛ PÁ½£À ¸ÁgÀÄ, 1/2 ¨Ë¯ï ºÀ¼ÉÃ CQÌ C£Àß

5. ¸ÀAeÉ : 5.00 - 5.30 PM

¨ÉÃ¼É ¸ÀÆ¥ï-200 «Ä.° ( ºÉ¸ÀgÀÄ ¨ÉÃ¼É, ¨É¼ÀÄî½î, FgÀÄ½î, PÉÆvÀÛA§j ¸ÉÆ¥ÀÅöà anPÉ G¥ÀÅöà)

6. gÁwæ Hl : 8 .00– 8.30 PM




Dr.Ramesh Kumar xvi




ºÁUÀ®PÁ¬Ä ¸ÀÆ¥ï (ºÁUÀ®PÁ¬Ä, ºÉ¸ÀgÀÄ ¨ÉÃ¼É,FgÀÄ½î,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà)

2. G¥ÁºÁgÀ:8.00 -9.00

AM

¨Á°ð ¥ÉÇAUÀ¯ï (¨Á°ð, ºÉ¸ÀgÀÄ ¨ÉÃ¼É,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà) K®QÌ ¨Á¼É 1

3. C¥ÀgÁºÀß: 11.30 – 12.00

¤A¨É ±ÀgÀ§vÀÄÛ (¤A¨É ºÀtÄÚ, ,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà)

4. ªÀÄzsÁåºÀß Hl : 1 .00-

1.30 PM


5. ¸ÀAeÉ : 5 .00- 5.30 PM

gÁV CA§°/ UÀAf 200 «Ä.° (gÁV »lÄÖ, FgÀÄ½î, anPÉ G¥ÀÅöà)

6. gÁwæHl:8.00–8.30 PM

ZÀ¥Áw(UÉÆÃ¢ü+ ¨Á°ð)- 2 vÀgÀPÁj ¥À®å, ¸ÉÆ¥ÀÅöà + ¨ÉÃ¼É PÁ½£À ¸ÁgÀÄ 1/2 ¨Ë¯ï ºÀ¼ÉÃ CQÌ C£Àß



Dr.Ramesh Kumar xvii




¨Á°ð ¸ÀÆ¥ï (£ÀÄZÀÄÑ ¨Á°ð ,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà)

2. G¥ÁºÁgÀ: 8 .00 - 9.00 AM

zÉÆÃ¸É 2 ¸ÀA ºÀÄgÀÄ½ PÁ¼ÀÄ ZÀnß ¸ÉÆ¦à£À ¥À®å

3. C¥ÀgÁºÀß: 11.30 – 12.00

PÀ®èAUÀr ºÀtÂÚ£À ¥Á£ÀPÀ (PÀ®èAUÀr ºÀtÄÚ,K®QÌ, ,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr)

4. ªÀÄzsÁåºÀß Hl : 1.00 - 1.30

PM

gÉÆÃn 2 ¸ÀA, PÉÆÃ¸ÀA§j ¥À®å ¸ÉÆ¦à£À ¥À®å, vÀgÀPÁj ªÀÄvÀÄÛ PÁ½£À ¸ÁgÀÄ, 1/2 ¨Ë¯ï ºÀ¼ÉÃ CQÌ C£Àß

5. ¸ÀAeÉ : 5.00 - 5.30 PM

vÀgÀPÁj ¸ÀÆ¥ï (vÀgÀPÁj, ,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà)

6. gÁwæ Hl : 8.00 – 8.30 PM




Dr.Ramesh Kumar xviii




vÀgÀPÁj ¸ÀÆ¥ï (vÀgÀPÁj, ,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà)

2. G¥ÁºÁgÀ:8.00 - 9.00 AM

¨Á°ð G¦àlÄÖ (¨Á°ð £ÀÄZÀÄÑ ,FgÀÄ½î, PÉÆvÀÛA§j ¸ÉÆ¥ÀÅöà,PÀj ¨ÉÃªÀÅ)

3. C¥ÀgÁºÀß: 11.30 – 12.00 PÉÆÃ¸ÀA§j ¥À®å 1PÀ¥ï

4. ªÀÄzsÁåºÀß Hl : 1.00 -

1.30 PM

ZÀ¥Áw (¨Á°ð+ UÉÆÃ¢ü) 2 ¸ÀA vÀgÀPÁj ¥À®å, ¸ÉÆ¥ÀÅöà + ¨ÉÃ¼É PÁ½£À ¸ÁgÀÄ 1/2 ¨Ë¯ï ºÀ¼ÉÃ CQÌ C£Àß

5. ¸ÀAeÉ : 5.00 - 5.30 PM

ºÉ¸ÀgÀÄ ¨ÉÃ¼É ¸ÀÆ¥ï (ºÉ¸ÀgÀÄ ¨ÉÃ¼É, ,±ÀÄAp,PÀjªÉÄt¹£À ¥ÀÅr, anPÉ G¥ÀÅöà)

6. gÁwæ Hl:8.00–8.30 PM


¸ÀÆZÀ£É: gÉÆnÖ, ªÀÄÄzÉÝ, zÉÆÃ¸É ªÀiÁqÀ®Ä KPÀzÀ¼À zsÁ£ÀåUÀ¼ÁzÀ £ÀªÀuÉ, PÀA©£À CQÌ, ¸ÁåªÉÄ CQÌ ªÀÄvÀÄÛ gÁV EªÀÅUÀ¼À£ÀÄß ¸ÀªÀÄ¥ÀæªÀiÁtzÀ°è vÉUÀzÀÄPÉÆAqÀÄ MmÁÖgÉ »lÄÖªÀiÁrPÉÆ¼ÀÄîªÀÅzÀÄ. Exercises adopted in the study: Patients were advised to do one hour physical exercise or 6 km walking daily.


Dr. Ramesh Kumar. K.L 1

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PART-3



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