Exploring dyslipidemia the ayurvedic way

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Exploring dyslipidemia the ayurvedic way”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Ayurveda (Ayus-veda):
Ayurveda is an ancient science that originated in India, describing ways of healthy living and focusing on the balance of Dosha, Dhatu, and Mala to prevent disease and maintain health. Dyslipidemia is explored within this framework using Ayurvedic principles.

2) Disease:
In Ayurveda, disease is viewed as a result of the vitiation of Dosha, Dhatu, and Mala. Dyslipidemia is considered a condition rather than a disease itself, yet it can lead to severe diseases like cardiovascular disorders.

3) Food:
Ayurvedic texts describe how certain foods with specific qualities (e.g., Atisnigdha, Madhura, Abhishyandi) can contribute to conditions like dyslipidemia by vitiating blood and other tissues. Pigeon meat roasted in mustard oil along with honey and milk is an example causing Shonitabhishyanda.

4) Dosha (Dosa):
In Ayurveda, Dosha refers to the three fundamental bodily humors: Vata, Pitta, and Kapha. Dyslipidemia is linked to the vitiation of Pitta and Kapha, affecting the blood (Rakta) and the plasma (Rasa).

5) Blood:
In Ayurvedic terms, blood (Rakta) plays a central role in many health conditions. Dyslipidemia is viewed as Shonitabhishyanda, where the unctuous quality of blood (Sneha Guna) increases, leading to Raktadushti (vitiation of blood).

6) Abhishyandi (Abhisyandi):
Abhishyandi refers to the properties of a substance that can occlude bodily channels (Srotas) due to being slimy, heavy, or hard to digest. These properties contribute to the pathophysiology of dyslipidemia by causing sluggishness and congestion in these channels.

7) Srotas (Shrotas):
Srotas are channels in the body that carry Dosha, Dhatu, and Mala. Dyslipidemia involves the Raktavaha and Rasavaha Srotas, wherein vitiated substances cause blockages or abnormal flow in these channels, leading to health conditions.

8) Abhishyanda (Abhisyanda):
Abhishyanda is a condition arising from the consumption of food or activities that have Abhishyandi properties. This condition is marked by the polluting or smearing of Srotas, affecting the flow of the bodily essence (Rasa).

9) Dhatu:
Dhatu refers to the bodily tissues in Ayurveda. Dyslipidemia affects the Rasa and Rakta Dhatu, disrupting their normal function and balance, and leading to various metabolic conditions.

10) Rasa (Rasha):
Rasa is one of the primary Dhatus, responsible for nourishing all other tissues. In dyslipidemia, the increase in unctuous quality affects Rasa, contributing to the development of disorders like Shonitabhishyanda.

11) Rasavahasrotas (Rasavaha-srotas):
Rasavaha Srotas are the channels that carry the plasma (Rasa) throughout the body. Dyslipidemia's impact on these channels can lead to abnormalities in nutrient transport and metabolism.

12) Samprapti:
Samprapti refers to the pathophysiological process of disease development in Ayurveda. For dyslipidemia, the Samprapti involves disturbances in Kapha and Pitta Dosha, Rasa, and Rakta Dhatu, affecting the Srotas.

13) Mahabhuta (Maha-bhuta):
Mahabhutas are the five great elements that constitute all matter, including bodily tissues in Ayurveda. Dyslipidemia can be understood in terms of the imbalance of these elements, particularly Ap (water) and Tejo (fire) in the blood.

14) Vitiation (Vitiated):
Vitiation in Ayurveda describes the imbalance or disturbance of Dosha, Dhatu, or Mala. Dyslipidemia involves the vitiation of Kapha and Pitta, causing alterations in the composition and function of blood and plasma.

15) Shonita (Sonita):
Shonita means blood in Ayurvedic terms. Dyslipidemia involves the condition of Shonitabhishyanda, where the blood becomes vitiated due to factors like improper diet and sedentary lifestyle.

16) Animal:
Certain animal foods, such as pigeon meat, are considered Abhishyandi and can contribute to conditions like Shonitabhishyanda when consumed excessively, affecting blood quality and circulation.

17) Kapha:
Kapha is one of the three Doshas and is characterized by properties like heaviness and stability. In dyslipidemia, an increase in Kapha contributes to the thick, slimy nature of vitiated blood.

18) Sneha:
Sneha refers to the unctuous, oily quality in Ayurvedic terminology. Dyslipidemia is marked by increased Sneha Guna in the blood, leading to its vitiation and various health complications.

19) Mala:
Mala are the waste products of the body, including urine, feces, and sweat. Their balance is crucial for health. Any disturbance can contribute to the development of conditions like dyslipidemia.

20) Guna:
Guna are the qualities or attributes in Ayurveda. Dyslipidemia involves the Sneha (unctuous) Guna in the blood, disrupting the balance and leading to conditions like Shonitabhishyanda.

21) Viruddhahara (Viruddha-ahara):
Viruddhahara refers to contradictory or incompatible foods that can cause various health issues. Dyslipidemia (Shonitabhishyanda) can be triggered by consuming incompatible diet items like honey and mustard oil together.

22) Kaphadosha (Kaphadosa, Kapha-dosha):
[see Kapha-dosha]

23) Madhura:
Madhura refers to the sweet taste, associated with nourishing but also potentially congesting properties. Excessive consumption of Madhura foods contributes to the development of dyslipidemia.

24) Mallika:
[see source text or glossary: Mallika]

25) Snigdha:
Snigdha describes the oily, lubricating quality in Ayurvedic terms. In dyslipidemia, excessive Snigdha in the diet contributes to the increased unctuousness of blood, leading to Shonitabhishyanda.

26) Vriddhi (Vrddhi):
[see source text or glossary: Vriddhi]

27) Rakta:
[see source text or glossary: Rakta]

28) Pitta:
Pitta Dosha governs metabolism and transformation in the body. Dyslipidemia involves the vitiation of Pitta along with Kapha, affecting the blood and plasma's metabolic functions.

29) Mamsa (Mamsha):
Mamsa refers to muscle tissue, but also used in the context of meat in dietary terms. Certain types of meat like Anupa Mamsa can exacerbate conditions like Shonitabhishyanda, contributing to dyslipidemia.

30) Ushna (Usna):
Ushna describes the hot quality. Foods with Ushna properties, when consumed excessively, can disrupt the balance of Dosha and contribute to conditions like dyslipidemia by affecting blood and metabolic functions.

31) Sukha:
In Ayurveda, Sukha means comfort or ease. A lifestyle characterized by excessive Sukha (comfort, such as Sayya Sukha) can lead to sedentary habits, contributing to dyslipidemia.

32) Bile:
Bile, produced by the liver, aids in fat digestion. In Ayurveda, digestion involves organs like the liver (Yakrit), and imbalances in bile production can contribute to conditions like dyslipidemia.

33) Pain:
[see source text or glossary: Pain]

34) Mustard oil:
Pigeon meat roasted or fried in mustard oil, when consumed along with honey and milk, is mentioned in Ayurveda as causing Shonitabhishyanda, a condition related to dyslipidemia.

35) Pigeon meat (Pigeon flesh):
Consumption of pigeon meat, especially when cooked with mustard oil and honey, is mentioned in Ayurvedic texts as contributing to Shonitabhishyanda, a condition associated with dyslipidemia.

36) Atipravritti (Atipravrtti, Ati-pravritti):
Atipravritti refers to excessive flow or activity. In the context of Srotodushti, Atipravritti can imply the excessive flow in channels due to vitiated Dosha, contributing to dyslipidemia.

37) Mamsavarga (Mamsa-varga):
Mamsa Varga refers to the classification of meat. Anupa Mamsa, including meats of aquatic and marshy animals, is categorized as Mahabhishyandi, which can lead to conditions like dyslipidemia.

38) Anupamamsa (Anupa-mamsa):
Anupa Mamsa includes meats of aquatic or marshy land animals. Such meats are termed Mahabhishyandi in Ayurveda, meaning they can cause excessive moisture and contribute to dyslipidemia.

39) Jatharagni (Jathara-agni):
Jatharagni refers to the digestive fire in the stomach. Weakness in Jatharagni can disrupt digestion and metabolism, contributing to the development of conditions like dyslipidemia.

40) Samtarpana (Santarpana):
Santarpana refers to over-nourishment or excessive intake. Conditions caused by Santarpana include dyslipidemia, arising from an overconsumption of oily, heavy, and sweet foods.

41) Siddhanta (Siddha-anta, Siddhamta):
[see source text or glossary: Siddhanta]

42) Substance:
In Ayurveda, certain substances with specific qualities like Abhishyandi can occlude bodily channels, contributing to conditions like dyslipidemia by affecting the cardiovascular system.

43) Vagbhata:
Vagbhata is a significant Ayurvedic scholar whose works describe conditions like Shonitabhishyanda. He explains how vitiated blood can lead to the development of dyslipidemia-like conditions.

44) Lakshana (Laksana):
Lakshana refers to symptoms or signs of a condition. Dyslipidemia, though often asymptomatic, can have vague symptoms such as xanthoma, dizziness, and vision problems, pointing to Pitta and Kapha involvement.

45) Bhutagni (Bhuta-agni):
Bhutagni refers to the metabolic fire of the five elements. Dyslipidemia can be associated with a disturbance in Bhutagni, particularly Ap and Tejo Mahabhuta in the blood.

46) Medoroga (Medas-roga):
Medoroga refers to diseases related to fat or lipid metabolism. Dyslipidemia, marked by abnormal lipid levels, can be understood as a type of Medoroga in Ayurvedic terms.

47) Amasaya (Amashaya, Ama-ashaya):
[see Amashaya]

48) Samhita:
[see source text or glossary: Samhita]

49) Amalaki:
Amalaki is an Ayurvedic herb studied for its effects on dyslipidemia. It is used as a food supplement to manage lipid levels and improve overall metabolism, aligning with traditional practices.

50) Prameha:
Prameha refers to a group of urinary disorders, including diabetes. Conditions like dyslipidemia are often observed in patients with Prameha due to their metabolic imbalances.

51) Dhamani:
Dhamani are the channels or vessels in the body. When vitiated, they can contribute to conditions like dyslipidemia by disrupting the flow of blood (Rakta) and plasma (Rasa).

52) Ghataka:
[see source text or glossary: Ghataka]

53) Mustard:
[see Mustard oil]

54) Vidahi:
Vidahi refers to foods that cause burning or increase heat in the body. Excessive consumption of Vidahi foods can exacerbate metabolic conditions like dyslipidemia by disturbing the balance of Pitta and Kapha.

55) Yakrit (Yakrt):
Yakrit refers to the liver, a crucial organ in fat metabolism. Dysfunction in Yakrit can lead to lipid abnormalities and conditions like dyslipidemia, affecting overall health.

56) Dushya (Dusya):
Dushya refers to bodily tissues that become vitiated in disease conditions. In dyslipidemia, the Dushya involved include Rakta (blood) and Rasa (plasma), disrupting their normal function.

57) Sthana:
[see source text or glossary: Sthana]

58) Nidana:
Nidana refers to the causes or etiological factors of a condition. For dyslipidemia, Nidana includes the excessive intake of fatty foods, sedentary lifestyle, and other factors leading to metabolic disturbances.

59) Nature:
[see source text or glossary: Nature]

60) Pigeon:
[see Pigeon meat]

61) Anupa:
[see Anupa-mamsa]

62) Shayya (Sayya):
Sayya refers to lying down or sleeping. A lifestyle characterized by Sayya Sukha (comforts of sleeping and resting) can lead to poor physical activity, contributing to dyslipidemia.

63) Varga:
[see Mamsa-varga]

64) India:
India is the birthplace of Ayurveda, the ancient science that provides the foundational principles for understanding and managing conditions like dyslipidemia through dietary and lifestyle modifications.

65) Asana (Ashana):
In Ayurveda, Asana refers to sitting or posture. A sedentary lifestyle, marked by prolonged sitting (Asana Sukha), can contribute to metabolic disorders like dyslipidemia due to lack of physical activity.

66) Ayus (Ayush):
[see source text or glossary: Ayush]

67) Sanga (Samga, Shanga, Shamga):
Sanga refers to obstruction or blockage in the bodily channels (Srotas). Dyslipidemia involves Sanga in Raktavaha and Rasavaha Srotas, leading to impaired flow and function of blood and plasma.

68) Honey:
In the context of Viruddhahara, honey, when consumed with incompatible foods like mustard oil and milk, can contribute to Shonitabhishyanda, a condition linked to dyslipidemia.

69) Agni:
Agni refers to the digestive fire essential for metabolism. Dyslipidemia can be linked to the malfunction of Agni, particularly Jatharagni, leading to improper digestion and absorption of nutrients.

70) Sira (Shira):
Sira denotes blood vessels or channels in Ayurveda. In dyslipidemia, the Abhishyandi properties of certain foods can occlude Sira, causing blockages and affecting blood flow.

71) Milk:
Milk is mentioned in the context of Viruddhahara, where its combination with incompatible foods (e.g., pigeon meat and mustard oil) can contribute to conditions like Shonitabhishyanda, related to dyslipidemia.