Review on Prameha Roga's pharmacological management via Kwatha Kalpana.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Review on Prameha Roga's pharmacological management via Kwatha Kalpana.”. 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) Prameha:
Prameha is a disease characterized by increased frequency and quantity of urination with altered quality of urine, akin to diabetes mellitus. It involves all three Doshas but prominently Kapha, and is exacerbated by sedentary lifestyle and high-fat diet.

2) Kashaya (Kasaya):
Kashaya, also spelled as Kasaya, refers to Ayurvedic decoctions made from various herbs with properties to manage diseases like Prameha. They are described extensively in classical texts.

3) Katu:
Katu, referring to pungent taste, is used in Ayurvedic herbs for stimulating digestion and metabolism, essential in managing Kapha-related disorders like Prameha.

4) Samaka (Shamaka):
[see source text or glossary: Samaka]

5) Kapha:
Kapha is one of the three Doshas in Ayurveda, representing earth and water elements. It is responsible for structure and lubrication in the body. In Prameha, Kapha is the primary Dosha involved, necessitating treatments that reduce its excess.

6) Laghu:
Laghu describes a light quality in Ayurveda. Herbs with Laghu qualities are easily digestible and are used in treating Kapha and Meda conditions in Prameha.

7) Tikta:
Tikta refers to the bitter taste, which is used extensively in Ayurvedic treatments for its detoxifying and Kapha-Pitta balancing properties. Herbs with Tikta Rasa are often used in managing Prameha.

8) Ruksha (Ruksa):
Ruksa means dry in Ayurveda. It is a quality that helps counterbalance the moist nature of Kapha and Meda, making it useful in Prameha management.

9) Pitta:
Pitta is one of the three Doshas in Ayurveda, symbolizing the fire and water elements. It governs digestion and metabolism. Subtypes of Prameha involving Pitta require specific herbal interventions.

10) Vata:
Vata is one of the three Doshas, comprising air and ether elements. It governs movement and communication in the body. Vata is especially predominant in certain forms of Prameha like Madhumeha.

11) Meha:
[see source text or glossary: Meha]

12) Ushna (Usna):
Usna means hot in Ayurveda, describing a quality that stimulates digestion and metabolism. Many herbs with Usna properties are used to counteract the cold, damp qualities of Kapha in Prameha.

13) Sita (Shita):
Sita refers to cool in Ayurveda. Cooling herbs are often used to pacify excess heat and Pitta in the body, relevant in certain types of Prameha.

14) Drug:
In the context of Ayurveda, a drug refers to the medicinal herbs or formulations like Kashaya, used in the treatment of diseases such as Prameha. Each drug is chosen based on its Rasa, Guna, Virya, and Vipaka.

15) Disease:
[see source text or glossary: Disease]

16) Dosha (Dosa):
Dosha refers to the three bio-energies: Vata, Pitta, and Kapha, that govern bodily functions. Imbalance of these Doshas leads to disease. In Prameha, Kapha Dosha is primarily imbalanced.

17) Madhura:
Madhura means sweet in Ayurveda. It is one of the tastes (Rasas) that have nourishing and cooling qualities, often balancing Vata and Pitta, though its excess can aggravate Kapha.

18) Ayurveda (Ayus-veda):
Ayurveda is an ancient system of medicine from India that focuses on balancing physical, mental, and spiritual health through diet, lifestyle, and natural therapies. It is the primary framework for understanding and managing diseases like Prameha.

19) Nidana:
Nidana refers to the causative factors or etiology of a disease. In Prameha, Nidana includes improper diet, sedentary lifestyle, and genetic factors. Nidana Parivarjana (removal of causative factors) is an essential part of treatment.

20) Dipana:
Dipana refers to substances that stimulate digestion and enhance Agni (digestive fire). In the management of Prameha, Dipana herbs help improve metabolic functions and balance Doshas.

21) Roga:
[see source text or glossary: Roga]

22) Food:
Food in the context of Ayurveda plays a critical role in managing diseases like Prameha. Dietary restrictions and recommendations are made based on the qualities that affect the Doshas, particularly Kapha.

23) Snigdha:
Snigdha means oily or unctuous. In Ayurveda, foods and herbs with Snigdha qualities are generally nourishing but can aggravate Kapha, hence limited in Prameha diets.

24) Kaphapitta (Kapha-pitta):
Kapha-Pitta indicates the combined dominance or imbalance of both Kapha and Pitta Doshas. Herbs and treatments that balance these two Doshas are used in certain subtypes of Prameha.

25) Kaphavata (Kapha-vata):
Kapha-Vata refers to the combined dominance or imbalance of both Kapha and Vata Doshas. Management of Prameha variants with these imbalances requires specific herbs and treatments.

26) Haridra:
Haridra, known as turmeric (Curcuma longa), possesses anti-inflammatory and antidiabetic properties, making it a suitable herb in the management of Prameha.

27) Caraka:
Caraka refers to Caraka Samhita, one of the three major texts in Ayurveda. It provides extensive detail on the etiology, classification, and management of diseases, including Prameha.

28) Acarya:
Acarya refers to a learned teacher or scholar in Ayurveda, such as Caraka, Susruta, or Vagbhata, who have contributed foundational knowledge on diseases like Prameha.

29) Tikshna (Tiksna):
Tiksna describes a sharp or penetrating quality in Ayurveda. Herbs with Tiksna properties are often used to stimulate digestion and metabolism, helpful in managing Kapha-related disorders like Prameha.

30) Trayi:
[see source text or glossary: Trayi]

31) Brihat (Brhat):
[see source text or glossary: Brhat]

32) Guru:
Guru means heavy in Ayurveda. Foods and herbs with Guru qualities are nourishing but can aggravate Kapha, making them less suitable for those with Prameha.

33) Rasa (Rasha):
Rasa refers to the taste of a substance in Ayurveda. Different Rasas like Tikta (bitter) and Kaṭu (pungent) have specific effects on Doshas and are used in managing Prameha.

34) Diet:
Diet is pivotal in the management of Prameha. Ayurveda prescribes a diet that reduces Kapha Dosha, including foods with light, dry, and warming qualities to counteract the disease.

35) Vatapitta (Vata-pitta):
Vata-Pitta indicates the combined imbalance of both Vata and Pitta Doshas. Specific management approaches in Ayurveda may be required if Prameha presents with such imbalances.

36) Kalpana:
[see source text or glossary: Kalpana]

37) Madhu:
Madhu means honey, which is used in Ayurveda for its antimicrobial properties and as an Anupana (vehicle) for various herbal decoctions in the management of Prameha.

38) Sandhaniya:
Sandhaniya means promoting the union or healing of fractured bones and tissues. Herbs with Sandhaniya properties are used for their regenerative benefits in the context of chronic conditions.

39) Prashamana (Prasamana):
Prasamana means pacifying or alleviating symptoms. Herbs and treatments with Prasamana properties are used to balance aggravated Doshas and manage symptoms in Prameha.

40) Saptaparna (Sapta-parna):
Saptaparna is a herb mentioned in Ayurveda for its bitter and astringent properties, often used in decoctions for managing conditions like Prameha.

41) Triphala (Tri-phala):
Triphala is a famous Ayurvedic formulation consisting of three fruits: Amalaki, Haritaki, and Bibhitaki. It is known for its digestive and detoxifying properties and is used in managing Prameha.

42) Rasayana (Rasa-ayana):
[see source text or glossary: Rasayana]

43) Samhita:
Samhita means a classical Ayurvedic text. Important Samhitas like Caraka Samhita, Sushruta Samhita, and Vagbhata Samhita contain detailed descriptions on the management of diseases like Prameha.

44) Khadira:
Khadira (Acacia catechu) is a useful herb in Ayurveda, known for its astringent properties and utilized in managing Prameha by balancing Kapha and Pitta Doshas.

45) Arjuna:
Arjuna (Terminalia arjuna) is a medicinal herb in Ayurveda known for its cardio-protective and astringent properties, often included in formulations for managing Prameha.

46) Pacana:
Pacana refers to the digesting or metabolic quality of a substance. Herbs with Pacana properties help to improve digestion and metabolism, which is crucial in managing Prameha.

47) Samana (Shamana):
Samana typically means balancing or pacifying. Therapeutic interventions in Ayurveda aim to Samana (balance) the vitiated Doshas involved in diseases like Prameha.

48) Guduci:
Guduci (Tinospora cordifolia) is a renowned herb with anti-inflammatory and rejuvenating properties, used in Ayurveda for the treatment of Prameha and other conditions.

49) Dushya (Dusya):
Dushya refers to bodily tissues affected by the aggravated Doshas during the disease process. In Prameha, Medas (fat) and other tissues are involved as Dushyas.

50) Vipaka:
Vipaka is the post-digestive effect of a substance in Ayurveda. Understanding Vipaka helps in selecting appropriate herbs for managing diseases like Prameha.

51) Patha:
Patha is an herb known for its digestive and anti-inflammatory properties, used in Ayurvedic formulations to manage Prameha.

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

53) Nimba:
Nimba or neem (Azadirachta indica) is a potent herb with antimicrobial and anti-inflammatory properties, used in various formulations for managing Prameha.

54) Veda:
In the context of Ayurveda, Veda refers to ancient texts which contain early references to diseases like Prameha and their management.

55) Amla:
Amla or Amalaki (Emblica officinalis) is a potent herb rich in vitamin C and antioxidants, used in Ayurvedic formulations for its rejuvenative and therapeutic benefits, including managing Prameha.

56) Guna:
Guna refers to the quality or properties of a substance in Ayurveda. Understanding Gunas like Laghu (light), Ruksa (dry), and Sita (cold) is essential in treatment, including for Prameha.

57) Daha:
Daha means burning sensation. In Ayurveda, managing Daha involves using cooling herbs to pacify Pitta, specifically in certain types of Prameha.

58) Trishnanigrahana (Trsnanigrahana, Trishna-nigrahana):
[see source text or glossary: Trsna-nigrahana]

59) Agnimantha (Agni-mantha, Agnimamtha):
Agnimantha is a herb known for its anti-inflammatory and digestive properties, often included in Ayurvedic formulations for the management of Prameha.

60) Samprapti:
Samprapti refers to the pathogenesis or the sequential development of a disease. Understanding Samprapti is crucial for diagnosing and treating Prameha in Ayurveda.

61) Lekhaniya:
Lekhaniya refers to substances that promote scraping or reducing excess fat and fluids, thereby balancing Kapha Dosha, crucial in treating Prameha.

62) Kandughna (Kandu-ghna):
Kandughna means anti-pruritic or anti-itching. Herbs with Kandughna properties are used to relieve itching, which may be a symptom in some types of Prameha.

63) Haritaki:
Haritaki (Terminalia chebula) is a key herb used in Ayurveda with digestive and detoxifying properties, often included in formulations like Triphala for managing Prameha.

64) Medicine:
[see source text or glossary: Medicine]

65) Candana (Camdana):
Candana or sandalwood (Santalum album) is known for its cooling and anti-inflammatory properties, often used in Ayurvedic formulations for managing Pitta-related symptoms in Prameha.

66) Citraka:
Citraka (Plumbago zeylanica) is an herb known for its strong digestive and metabolic stimulating properties, used in the management of Prameha.

67) Tridosha (Tridosa, Tri-dosha):
[see source text or glossary: Tridosa]

68) Lodhra:
Lodhra (Symplocos racemosa) is a herb known for its astringent and anti-inflammatory properties, useful in balancing Kapha and Pitta Doshas in Prameha.

69) Ushira (Usira):
Ushira, also known as vetiver (Vetiveria zizanoides), has cooling properties useful in managing Prameha by balancing Pitta and providing symptomatic relief.

70) Murva:
Murva is an herb characterized by its bitter and astringent taste, known for its anti-inflammatory properties, and is used in managing Prameha.

71) Musta (Mushta):
Musta (Cyperus rotundus) is an herb with digestive and anti-inflammatory properties, often used in Ayurvedic formulations for managing conditions like Prameha.

72) Mutra:
[see source text or glossary: Mutra]

73) Virya:
Virya refers to the potency of a substance in Ayurveda, indicating its heating (Usna) or cooling (Sita) effect. Understanding Virya helps in selecting appropriate herbs for Prameha management.

74) Trishna (Trsna):
Trsna means excessive thirst, a common symptom in diseases like Prameha. Ayurvedic treatments often include herbs that alleviate this symptom by balancing Pitta and Kapha.

75) Honey:
Honey, known as Madhu in Ayurveda, is used in various formulations for its antimicrobial properties and as an Anupana (vehicle) to enhance the efficacy of herbs in Prameha management.

[Note: The above list is limited to 75. Total glossary definitions available: 274]