Evaluation of trishnahara in takrabheda as per Bhavaprakasha.
Journal name: Ayushdhara
Original article title: Experimental evaluation of trishnahara (thirst relieving) property of takrabheda (buttermilk) mentioned in bhavaprakasha in greeshmaritu
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
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Amritha MS
Senior Research Fellow, NARIP,CCRAS, Cheruthuruthy, Kerala
Santhosh C
Senior Resident, Dept. of Integrative Medicine, NIMHANS, Bangalore, Karnataka
N.Manojkumar
Professor & HOD Dept. of Dravyagunavijnan, VPSV Ayurveda College Kottakkal, Kerala
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Experimental evaluation of trishnahara (thirst relieving) property of takrabheda (buttermilk) mentioned in bhavaprakasha in greeshmaritu
Year: 2020 | Doi: 10.47070/ayushdhara.v7i2.536
Copyright (license): CC BY-NC-SA 4.0
Download the PDF file of the original publication
Summary of article contents:
Introduction
The article investigates the thirst-relieving (Trishnahara) properties of buttermilk (Takrabheda) as mentioned in the Ayurvedic text Bhavaprakasha, particularly during the summer season (Greeshma Ritu). Takra is traditionally consumed in India, especially during hotter months, as it is believed to provide relief from thirst and fatigue caused by heat. However, existing literature presents a paradox; while Takra has attributes that could increase body heat and thirst, it is still commonly used to quench thirst in practice. This study aimed to experimentally evaluate the Trishnahara properties of various forms of Takra during the summer.
Impact of Different Preparations of Buttermilk
The study categorized buttermilk into five groups: Ghola, Mathita, Takra, Udasvit, and Caccika. Each preparation was assessed for its impact on water consumption in Wistar albino rats. Statistical analyses revealed that while there was a significant increase in water consumption in the Takra group compared to the control, other preparations such as Ghola, Mathita, Udasvit, and Caccika did not show notable differences when evaluated against the control group. This suggests that while Takra has a marked impact on thirst perception, its effectiveness varies amongst different preparations.
Ayurvedic Recommendations versus Experimental Findings
Despite the longstanding tradition of consuming Takra in the summer, the study concluded that it does not possess true Trishnahara properties when compared to the control group. The lack of cooling properties, attributed to characteristics like Ushna Veerya (heating potency) and Amla Vipaka (sour aftertaste), contributes to increased thirst rather than alleviating it. Ayurvedic texts suggest a diverse range of dietary practices tailored for different seasons, proposing that relatively lighter and cooler foods should be consumed in summer. Hence, although Takra is not effective as a thirst quencher in summer, it may possess more beneficial properties during other seasons, such as Vasanta Ritu.
Conclusion
In summary, while buttermilk (Takrabheda) is culturally endorsed as a thirst-quencher in summer, the experimental findings suggest otherwise. The study indicates that Takra may hydrate to an extent but does not truly relieve thirst effectively in the summer months due to its inherent properties. Moving forward, further exploration into how various foods and drinks can affect hydration and thirst could provide valuable insights for dietary recommendations, especially during different seasonal contexts in Ayurvedic practices.
FAQ section (important questions/answers):
What is the purpose of the study on Takrabheda?
The study aims to evaluate the thirst-relieving (Trishnahara) properties of Takrabheda, or buttermilk, during the summer season (Greeshma Ritu) and assess whether it effectively reduces thirst compared to a control group.
How was Takrabheda prepared for the experiment?
Takrabheda was prepared using milk inoculated with buttermilk starter cultures and churned. Five different varieties were tested, and each was subjected to standardized preparation procedures to assess their effects on water consumption in Wistar albino rats.
What were the conclusions about Takrabheda's thirst-relieving property?
The findings concluded that Takrabheda does not have significant thirst-relieving properties during Greeshma Ritu due to its properties. However, it may still serve as a thirst quencher in the Vasanta Ritu, as recommended by Ayurvedic texts.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Evaluation of trishnahara in takrabheda as per Bhavaprakasha.”. 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) Takra:
Takra, commonly referred to as buttermilk, is a significant beverage in Indian culture, particularly recommended during Vasanta Ritu for its Dipana, Laghu, and Ruksha properties. While it's acknowledged for thirst relief, studies suggest its effectiveness varies across seasons, notably less during Greeshma Ritu.
2) Thirst:
Thirst is a sensation resulting from the body's need for hydration. In Ayurveda, certain drinks like Takra are traditionally considered for relieving thirst, especially during hot seasons. However, scientific studies indicate that its Trishnahara (thirst-quenching) efficacy may differ, being less effective during intense heat.
3) Ritu (Rtu):
Ritu refers to the seasons in Ayurveda, each carrying specific dietary and lifestyle recommendations. For instance, during Greeshma Ritu (summer), it's advised to consume Laghu, Snigdha, Hima, and Drava Ahara. Takra, while used for thirst relief, doesn't fully meet these seasonal requirements.
4) Butter milk (Buttermilk):
Buttermilk, known as Takra in Ayurveda, is derived by churning curd with varying quantities of water and is popular in India. Despite its common use during the summer for its cooling effect, studies suggest it might increase thirst due to its Ushna and Amla Vipaka properties.
5) Laghu:
Laghu, translating to light in Ayurveda, denotes a quality of food or drink that is easy to digest. While Takra possesses Laghu Guna (lightness), its overall suitability in different Ritus (seasons) can vary based on other properties like Ushna and Amla Vipaka.
6) Ahara:
Ahara means food or diet in Ayurveda, which is vital for maintaining health. Different types of Ahara are recommended for various Ritus. For instance, during Greeshma Ritu, it's advised to consume Laghu, Snigdha, Hima, and Drava Ahara, though Takra does not effectively align with these properties.
7) Ghola:
Similar to Ghōla, Ghola refers to a type of Takra without added water and butter. Used in Ayurvedic practices, it’s noted for its relative efficacy compared to the control in thirst relief trials, though less effective in extreme heat as highlighted in seasonal studies.
8) Summer:
Summer, or Greeshma Ritu in Ayurveda, is characterized by high temperatures which demand specific dietary choices, such as avoiding Ushna (hot) and Amla (sour) foods. Although Takra is traditionally used to relieve thirst in summer, its effectiveness is questioned due to its Amla Vipaka property.
9) India:
India, home to Ayurveda, widely uses traditional drinks like Takra (buttermilk) for their purported health benefits. While it's a popular thirst-quencher especially in summer, its actual efficacy in relieving thirst as per scientific studies may vary, highlighting the need for context-specific recommendations.
10) Amla:
Amla refers to a sour taste in Ayurveda, which Takra possesses. Despite its wide use as a thirst reliever, the Amla vipaka (sour metabolic property) of Takra can potentially elevate body heat and subsequently increase thirst, making it less suitable for consumption during hot seasons like Greeshma Ritu.
11) Ruksha (Ruksa):
Ruksha means dry or rough in Ayurveda. Takra is noted to have Ruksha properties, which may reduce its effectiveness in quenching thirst during the summer (Greeshma Ritu) since Ayurveda recommends Snigdha (unctuous) qualities for that season.
12) Paniya:
Paniya refers to drinks in Ayurveda. Takra is a notable Paniya traditionally considered effective for thirst relief. However, studies suggest its impact varies across seasons, being less suitable during Greeshma Ritu due to its properties like Ushna and Amla Vipaka.
13) Drava:
Drava means liquid in Ayurveda. Takra exhibits Drava quality which contributes to its use as a refreshing drink. However, its full efficacy in quenching thirst during Greeshma Ritu is questioned due to other properties like Ushna Veerya and Amla Vipaka.
14) Ushna (Usna):
Ushna translates to hot in Ayurveda. Takra is considered to have Ushna Veerya, which might increase body heat and contribute to increased thirst, making it less effective as a thirst reliever during the hot season, Greeshma Ritu.
15) Curd:
Curd is the fermented dairy product used to prepare Takra (buttermilk). The process involves churning curd with or without water to obtain Takra, which is traditionally consumed in different forms like Ghōla, Mathita, Udaśvit, and Caccika for various health benefits.
16) Milk:
Milk is the primary ingredient for preparing Takra, fermented to form curd before churning into buttermilk. The quality and properties of the milk used can influence the effectiveness of Takra as a thirst-reliever or its overall suitability across different Ritus.
17) Vasanta (Vasamta):
Vasanta Ritu refers to the spring season in Ayurveda, characterized by recommendations for light and digestive foods like Takra. Unlike Greeshma Ritu, Takra's properties align well with the dietary needs of Vasanta Ritu for its effective use as Paniya.
18) Snigdha:
Snigdha pertains to unctuous or oily qualities in Ayurveda. In Greeshma Ritu, Snigdha foods are recommended for their cooling effect. Despite its wide use, Takra lacks Snigdha properties, making it less ideal for thirst relief during the hot season compared to other recommended alternatives.
19) Kerala:
Kerala, a state in India, is known for its rich practice of Ayurveda. Research activities and the use of Ayurvedic drinks like Takra for their health benefits are significant here. Studies include examining the Trishnahara property of Takra, especially during various Ritus.
20) Rasa (Rasha):
Rasa translates to taste in Ayurveda. Takra incorporates various Rasa but is primarily Amla (sour). Its taste properties influence its dietary recommendations and efficacy across seasons, with Amla Rasa potentially increasing thirst during hot periods like Greeshma Ritu.
21) Hima:
Hima refers to cold properties in Ayurveda. Foods and beverages with Hima qualities are recommended during the hot season (Greeshma Ritu). Despite its popularity, Takra lacks Hima properties, reducing its effectiveness as a thirst-quencher in high temperatures.
22) Drug:
In Ayurvedic context, terms like Takra can be considered as drugs with specific therapeutic applications. While traditionally used for thirst relief, the efficacy of Takra as a drug for this purpose varies, particularly less effective during certain Ritus like Greeshma Ritu.
23) Amlalavana (Amla-lavana):
[see source text or glossary: Amla-lavana]
24) Lavanarasa (Lavana-rasa):
[see source text or glossary: Lavana-rasa]
25) Dipana:
Dipana refers to digestive fire enhancers in Ayurveda. Takra is recommended during Vasanta Ritu for its Dipana properties, aligning with the need for foods that ignite digestion in this season. However, its relevance in Greeshma Ritu for thirst relief is more questioned.
26) Vipaka:
Vipaka describes the post-digestive effect of a substance in Ayurveda. Takra is said to have Amla Vipaka, which could increase body heat and potentially thirst, indicating its limited effectiveness as a Trishnahara (thirst reliever) during the hot season of Greeshma Ritu.
27) Lavana:
[see source text or glossary: Lavana]
28) Katu:
[see source text or glossary: Katu]
29) Guna:
[see source text or glossary: Guna]
30) Food:
Food, or Ahara, is a critical component of Ayurveda, with specific recommendations for different Ritus (seasons). Takra, while part of dietary practices particularly in summer, shows mixed effectiveness in thirst relief due to its Amla and Ushna properties.
31) Discussion:
Discussion in the study evaluates the relevance of Takra as a thirst-quencher, highlighting discrepancies between traditional use and scientific findings. It concludes Takra’s limited effectiveness during Greeshma Ritu, suggesting preference for other recommended properties.
32) Karnataka:
Karnataka, a state in India where studies on Ayurvedic practices are conducted including the evaluation of traditional drinks like Takra. Research here includes scrutinizing its properties and effectiveness as a thirst reliever especially in varying seasonal contexts.
33) Amlarasa (Amla-rasa):
[see source text or glossary: Amla-rasa]
34) Ayurveda (Ayus-veda):
Ayurveda is an ancient Indian system of medicine that prescribes dietary and lifestyle practices tailored to different Ritus (seasons). Drinks like Takra are traditionally recommended for their health benefits, though their efficacy may vary as evidenced by modern studies.
35) Vagbhata:
Vagbhata is a revered sage in Ayurveda, whose texts provide guidelines for Ritu Charya (seasonal regimen) including dietary recommendations. His works discuss drinks like Takra and their properties, influencing contemporary research on their effectiveness in various Ritus.
36) Pradhana:
[see source text or glossary: Pradhana]
37) Sambhara (Shambhara):
[see source text or glossary: Sambhara]
38) Medicine:
Medicine in Ayurveda encompasses natural substances and foods like Takra, employed for their therapeutic properties. Takra’s use as a thirst-reliever is scrutinized, revealing its relative effectiveness during different seasons, with a nuanced understanding necessary for its optimal application.
39) Acarya:
Acarya denotes a scholar or teacher in Ayurveda. Their texts provide essential guidelines on the use of substances like Takra for health benefits. The study examines traditional recommendations against scientific findings to present an accurate understanding of its use.
40) Animal:
Animal studies, like those on Wistar albino rats, are crucial for understanding the effects of substances like Takra on thirst. These controlled experiments help elucidate traditional claims and refine recommendations within the Ayurvedic framework for human application.
41) Indian:
Indian cultural practices heavily incorporate Ayurvedic principles, using drinks like Takra for their supposed health benefits. Despite its traditional use, scientific scrutiny highlights seasonal variations in its effectiveness as a thirst reliever, emphasizing tailored recommendations.
42) Pitta:
[see source text or glossary: Pitta]
43) Ayus (Ayush):
[see source text or glossary: Ayush]
44) Sita (Shita):
Sita refers to cool in Ayurveda. Foods and drinks with Sita properties are recommended in hot seasons (Greeshma Ritu). Takra, however, lacks Sita properties, diminishing its effectiveness as a thirst reliever, thus favoring other recommendations for cooling and hydrating benefits.
45) Chas:
[see source text or glossary: Chas]
Other Science Concepts:
Discover the significance of concepts within the article: ‘Evaluation of trishnahara in takrabheda as per Bhavaprakasha.’. Further sources in the context of Science might help you critically compare this page with similair documents:
Bhavaprakasha, Vasantartu, Statistical analysis, Drava ahara, Ushna veerya, Water consumption, Greeshma Ritu, Amla Vipaka.