CONCEPT OF NITYA SEVANIYA AAHARA DRAVYA

Abstract

Ayurveda has great potential in the field of Preventive medicine. Diet and Lifestyle plays key role in preventing many diseases. Among them diet is most important as health depends upon the type of diet taken by an individual. In Ayurveda, some food items are advised to be taken for a long duration while some are prohibited which are termed as 'Nitya sevaniya' and 'Nitya asevaniya' aahara dravya. It depends on the beneficial and harmful properties present in them. Present study aims to explain the rationality behind the concept of 'Nitya sevaniya aahara dravya' i.e. diet items which can be consumed for long time.

Headnote

ABSTRACT

Ayurveda has great potential in the field of Preventive medicine. Diet and Lifestyle plays key role in preventing many diseases. Among them diet is most important as health depends upon the type of diet taken by an individual. In Ayurveda, some food items are advised to be taken for a long duration while some are prohibited which are termed as 'Nitya sevaniya' and 'Nitya asevaniya' aahara dravya. It depends on the beneficial and harmful properties present in them. Present study aims to explain the rationality behind the concept of 'Nitya sevaniya aahara dravya' i.e. diet items which can be consumed for long time.

KEY WORDS: Nitya sevaniya, diet, aahara dravya

INTRODUCTION

Ayurveda plays a very important role in prevention of disease, besides treatment of diseases which includes aahara (diet), vihara (lifestyle) and aachara (behavioral pattern). Amongst them aahara i.e. diet is the most important part. Saarata of dhatu which is the reflection of body's immunity depends on the nature of diet taken. Therefore Acharyas have advised to take only those food items which are helpful to maintain the health (Brahmanand Tripathi, 2006). Nitya sevaniya and asevaniya aahara dravya have been enlisted in Charaka samhita (Brahmanand Tripathi, 2006), Ashtanga Hridaya (Brahmanand Tripathi, 2007), Ashtanga Samgraha (Shivprasad Sharma, 2012) and Kaiyyadeva Nighantu (Priyavrata Sharma et al., 2009). While in Sushruta samhita (Ananta Ram Sharma, 2008), list of ekanta hitakara and ahitakara aahara dravya has been given. These nitya sevaniya and ekanta hitakara dravya are those which can be taken regularly in healthy condition for maintenance of health because of their specific properties. According to the dictionary of Monier William, word Nitya means 'for long time' (Monier Wiliams, 2005)

Charaka has divided dravya in three categories- doshaprashamana, dhatupradushana and swasthavrittakara (Brahmanand Tripathi, 2006). Doshaprashamana dravya are those used with a therapeutic purpose, dhatupradushana dravya are those which are responsible for disease pathogenesis by vitiation of dhatu and while swasthavrittakara dravya are responsible for maintenance of health by keeping all the three dosha in equal state. Among that Nitya sevaniya aahara dravya can be taken under the third category. Following table shows the list of Nitya Sevaniya aahara dravya mentioned in Ayurveda classics. Table.1

Present study aims to explain the rationality behind the concept of 'Nitya sevaniya aahara dravya' in Ayurveda and researches of modern science.

MATERIALS AND METHODS

A critical review of texts of Ayurveda like Charaka Samhita, Sushruta Samhita, Ashtanga Hrudaya, Ashtanga Sangraha, Kaiyyadeva Nighantu and research articles related to this subject.

DISCUSSION

Nitya sevaniya aahara dravya include selected entities among each of the categories like shukadhanya, shamidhanya, shakavarga, phalavarga and aahara upayogi dravya. They have been said to be useful for maintenance of health. Among them mudga (Vigna radiata L.) has been described best in shamidhanya i.e. pulses (Brahmanand Tripathi, 2006) possesses madhura, kashaya rasa, katu vipaka and sheeta virya with laghu and vishada guna (Brahmanand Tripathi, 2006) have high nutritional value. 100g of it produces 334 Kcal of energy. It is rich in carbohydrate (56.7g/100g) and proteins 23.86g. It is very good source for minerals like Potassium (843 mg/100g), Magnesium (127 mg/100g), calcium (124 mg/100g), phosporous (326 mg/100g) and iron (4.4 mg/100g). vitamins like carotene, thiamine, niacin, riboflavin, ascorbic acid and folic acid are also present in mudga (Gopalan C et al., 2007). According to researches antioxidant, anti-hyperglycemic (Yao Y et al., 2013), detoxifying (Tran Van Hien et al., 2002), anti-anemic (Manikandaselvi S et al., 2014), anti-hyperlipidemic (Nobuhiko Tachibana et al., 2012) and anti-microbial (Siti Nazrina Camalxaman et al., 2013) activities have been found in mudga. Regular consumption of mudga can regulate enterobacterial flora of intestine, decrease absorption of toxic substances, reduce risk of hypercholesterolemia and coronary heart disease and prevent cancer (Tang et al., 2014). Mudga extracts were also found to have a potent scavenging activity against pro-oxidant species, including reactive oxygen species and reactive nitrogen species as well as an inhibitory effect on low-density lipoprotein oxidation. (Ill Min Chung et al., 2011)

Shashtika shali (Oryza sativum L.) has been described as best among shukadhanya i.e. cereals. It has kashaya, madhura rasa, madhura vipaka and sheeta veerya (Brahmanand Tripathi, 2006). It is a very good source of carbohydrate, vitamin B complex and minerals like Iron. (Basu S et al., 2012). According to modern researches it posses antioxidant (Priya Gurumoorthy et al., 2014), cytoprotective (Bunyada Jittorntrum et al., 2009), immunomodulatory (Yang L C et al., 2015), hepatoprotective (Sinthorn W et al., 2015)

Godhuma (Triticum aestivum L.) possesses madhura rasa, madhura vipaka and sheeta virya with guru and snigdha guna (Brahmanand Tripathi, 2006). It is a very good source of carbohydrate, vitamins and minerals. According to the researches, godhuma has been reported to posses anti-oxidant (Pandey BR et al., 2012), anti-hyperlipidaemic (Ji-Young Im et al., 2015), anti-microbial (Athul Sundaresan et al., 2015) activity, protective to the skin (G. Balint et al., 2006) and gastric (T Lakshmi Srinivas et al., 2013), intestinal mucosa (E. Ben-Arye et al., 2009) and neuro-protective (Han HS et al., 2010)

Godugdha (cow's milk) possesses madhura rasa, madhura vipaka and sheeta virya with guru and snigdha guna. It has been described as aajanmasatmya (compatible from the birth), ojovardhaka (increases vital power of the body) (Brahmanand Tripathi, 2006). It is a source of good quality protein, calcium and vitamins particularly, vitamin A, riboflavin, niacin and folic acid. In addition milk contains several bio-protective molecules that ensure health security to humans. Godugdha has been reported to possess anti-oxidant (Santosh Kumar et al., 2013), immunomodulatory (Opatha Vithana et al., 2012), gut protective activity (Bohuslav Dvorak, 2010).

Goghruta (cow's ghee) has been described in Ayurveda texts to have many beneficial properties like it is rejuvenating, bestows luster and beauty, enhances memory and stamina, increases the intellect, promotes longevity, is an aphrodisiac and protects the body from various diseases (Brahmanand Tripathi, 2006). Ghee has been proved to posses anti-oxidant, and anti-atherogenic properties (Chinnadurai K et al., 2013), gastroprotective and adaptogenic (S M S Samarakoon et al., 2011). It also potentiates antimicrobial activity (Prasad V et al., 2006), immunostimulant, antioxidant and hepatoprotective activity (Fulzele SV et al., 2002). So Ghee contains omega-3 fatty acids which have been proved to improve cardiovascular health and also modulate disease processes, such as hypertension, coronary artery disease, and hypertriglyceridemia (Gerry Schwalfenberg, 2006). Medhya action of goghruta may be due to ability to penetrate blood brain barrier and also to facilitate building or supporting the biochemical activities of tissues such as neurons (Achliya GS et al., 2004, 2005).

Saindhava (Rock salt) has been advised to take daily. It possesses lavana rasa and sheeta virya (Brahmanand Tripathi, 2006). But worldwide common salt is being taken daily. Chemical formula of both is same as NaCl but contents of both differ as rock salt contains some extra minerals like potassium which are beneficial to the health (Neelesh Khandelwal et al., 2012). Contents of rock salt and common salt are given in Table. 2.

Sodium has a contractile mechanism while potassium has proven to have a relaxing effect on the smooth muscle of the arterioles (Sunita Inderjit Singh et al., 1955). So intake of common salt for long time can be one of the most important causes for essential hypertension.

Amalaki (Phyllanthus emblica L.) has been described in Ayurveda texts to have rejuvenating property which promotes longevity (Brahmanand Tripathi, 2006). Amalaki by its amla rasa, sheeta virya, ruksha guna do not provoke vata, pitta and kapha successively and helps for their maintenance. Antioxidant (Bhattacharya A et al., 1999), immuno-modulatory (Madhuri S et al., 2011), hepato-protective (Karadka Ramdas Thilakchand, 2013) and cyto-protective (M Sai Ram et al., 2002).

Dadima (Punica granatum L.) is also one of the Nitya sevaniya Aahara dravya and it is also mentioned as Pathyatama (Ananta Ram Sharma, 2008). Anti-oxidant activity and skin protecting activity against AGEs and UV-A (Hwa Lee et al., 2014) has been proved. Hepatoprotective (Kumar AK et al., 2015), immune-modulatory (Joseph MM et al., 2012), cytoprotective (Piero Sestili et al., 2007), embryo-protective (Kishore RK et al., 2009)

Mridvika (Vitis vinifera L.) is also mentioned as pathyatama fruit by Acharya Sushruta (Ananta Ram Sharma, 2008). It has been proved to possess antioxidant (G.K. Jayaprakasha et al., 2001), hepato-protective (Pirinççioglu M et al., 2012), immunomodulatory (Rajaa k. baker et al., 2014), vasoprotective (Schneider E et al., 2008), neuroprotective (Jin HY et al., 2013), anticancer (Kequan Zhou et al., 2012) properties. It is also protective for heart and kidney against toxicity (B. V. S. Lakshmi et al., 2014) and also an effective gastroprotective (V. M. Cuevas et al., 2011).

Madhu (honey) has been proved to have hepatoprotective (Ateeq M J et al., 2013), cardio-protective (Md. Ibrahim Khalil et al., 2015), cyto-protective (Faeza Abdel Mogib El-Dahtory et al., 2011), immunomodulatory (Majtan J, 2014), protective against hepatotoxicity and nephrotoxicity (Wafaa M. Abdel-Moneim et al., 2007)

Haritaki (Terminalia chebula Retz.) has been described by Acharyas to possess strong Rasayana i.e. rejuvenating property (Brahmanand Tripathi, 2006) and alleviate all the three Dosha (Ananta Ram Sharma, 2008). It has been proved to have anti-oxidant and anti-microbial (Pai Aruna, Rao et al., 2012), anti-aging (Manosroi A et al., 2010), immunomodulatory (H.N. Shivaprasad et al., 2006), cardio-protective (Suchalatha S et al., 2004), hepato-protective (Min-Kyung Choi et al., 2015) activities.

Jivanti (Leptadenia reticulata Retz.) has been described as best among all the vegetables. (Brahmanand Tripathi, 2006) due to its property of 'sarvadoshaghni' (Ananta Ram Sharma, 2008). It is a rich source of vitamin A (K. Martin et al., 2002) possesses anti-oxidant and free radical scavenging property (Mallikarjuna, B et al., 2011), hepatoprotective (Junapudi Sunil et al., 2015), anti-bacterial (Irimpan MT et al., 2011) and protection against inflammation (Louis, C Jelly, 2015).

CONCLUSION

Properties of Nitya sevaniya aahara dravyas given in texts of Ayurveda are such that they do not provoke any of the dosha and keep all the three in equal state. Most of these drugs are Laghu i.e. easy to digest which protects the body from formation of aama i.e. indigested food which is responsible for pathogenesis of number of diseases. According to the modern researches all the aahara dravyas possess anti-oxidant property and most of them have immuno-modulatory, cyto-protective, hepato-protective while some possess vasoprotective, anti-microbial properties with very good nutritional value which is beneficial to health.

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Cite this article:

Saylee Deshmukh, M K Vyas (2016), CONCEPT OF NITYA SEVANIYA AAHARA DRAVYA, Global J Res. Med. Plants & Indigen. Med., Volume 5(5): 173-182

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