A review article

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “A review article”. 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) Food:
Food is recognized in Ayurveda as vital for health and well-being. It is the foundation of life, providing the necessary nutrients for growth, strength, and vitality. The quality and kind of food consumed directly affect physical and mental states, influencing overall health and longevity.

2) Diet:
Diet refers to the habitual intake of food which should contain a balanced variety to meet nutritional needs. In Ayurveda, a dietary regimen is essential to achieving a healthy balance of body doshas (vata, pitta, kapha), promoting optimal health and preventing disease.

3) Rice (Ṛce):
Rice is a staple food in many cultures and is emphasized in Ayurvedic texts for its nutritional value. Types like Sastika and Sali are described as wholesome due to their carbohydrate content, contributing to energy and health while being easily digestible.

4) Sanskrit:
Sanskrit is an ancient language of India often used in Ayurveda literature, including texts like the Charaka Samhita. The terminology in Sanskrit provides specific meanings and context to dietary practices, philosophy, and medical concepts within Ayurvedic tradition, enriching its interpretation and application.

5) Water:
Water is crucial for digestion and overall health. Ayurvedic practices recommend specific timings and methods for water intake to support digestive fire (jatharagni) and maintain bodily balance. Rainwater is particularly valued for its purity and health benefits.

6) Pratishthana (Pratiṣṭhāna, Pratishthan, Pratiṣṭhānā):
Pratisthana, in the context of Ayurvedic texts, refers to the foundational establishment of knowledge, practices, and principles. It is often associated with the preservation and propagation of Ayurveda, ensuring that ancient practices are respected and practiced in modern contexts.

7) Samhita (Saṃhitā, Saṃhita):
Samhita refers to collections or compilations of texts in Ayurveda, such as the Charaka Samhita. These texts are authoritative sources that encompass knowledge on health, disease management, diet, and rituals, forming the core of Ayurvedic education and practice.

8) Varanasi (Vārāṇasī, Varanashi, Vārāṇasi, Varaṇasī, Varāṇasī, Vāraṇasī, Vāraṇāsī):
Varanasi, a prominent spiritual and cultural hub in India, is historically significant in the education of Ayurveda. It is known for its ancient traditions and ongoing research in herbal medicine and holistic health, making it a relevant location for Ayurvedic studies.

9) Life:
In Ayurveda, life is viewed as a holistic interplay between physical health, mental clarity, and spiritual well-being. Proper nourishment through diet is essential for sustaining life, reflecting the belief that the quality of food directly influences quality of life.

10) Varsha (Varṣā, Varṣa, Vārṣa):
Varsha refers to the authors of the reviewed article. This name symbolizes a connection to the Ayurvedic educational community wherein individuals contribute knowledge on dietary practices and health principles, rooted in ancient traditions and contemporary understanding.

11) Delhi:
Delhi, as the capital of India, represents a central hub for Ayurvedic education and practice. The presence of traditional Ayurvedic colleges and modern healthcare institutions makes it a significant area for the dissemination and advancement of Ayurvedic knowledge.

12) Disease:
Disease in Ayurveda is viewed as a result of imbalance within the body, often caused by improper diet or lifestyle choices. Understanding the relationship between food and disease helps practitioners advise patients on preventive measures and dietary adjustments.

13) Shukla (Śukla, Śuklā, Suklā, Sukla):
Sukla refers to the author mentioned in the article, representing a key contributor to the field of Ayurveda. As a scholar, Sukla's work helps elucidate the importance of diet in health, showcasing the relevance of ancient wisdom in today’s health discourse.

14) Salt (Salty):
Salty foods, particularly those including rock salt, are important in Ayurveda for enhancing flavor and aiding digestion. Salinity plays a role in flavor balance and can contribute to healthy bodily functions when consumed in moderation.

15) Milk:
In Ayurveda, milk is considered a complete food rich in nutrients essential for growth and health. Cow's milk is particularly valued for its satvik qualities, nourishing not just the body but also enhancing mental clarity and vitality.

16) Sutrasthana (Sūtrasthāna, Sutra-sthana):
Sutrasthana refers to a specific section of crucial Ayurvedic texts that outlines principles of health, diet, and treatment. This section serves as a guide for practitioners, summarizing fundamental dietary rules and practices vital for maintaining health.

17) Ayurveda (Āyurveda, Ayus-veda):
Ayurveda, a traditional Indian system of medicine, emphasizes balance between body, mind, and spirit, with diet being a fundamental aspect. It includes holistic approaches to health, utilizing natural substances and practices to prevent disease and promote well-being.

18) Sharman (Śarma, Sarmā, Sarma, Sharma, Śarman):
Sharma, like Sukla, is a key author referenced in Ayurvedic texts. Contributing to the field's literature, Sharma's research and insights further the understanding of Ayurvedic practices, especially around diet and its effects on health.

19) Animal:
Animal sources, such as meat from jungle (jangal) animals, are mentioned in Ayurveda as a source of protein in diets. However, consumption is regulated based on individual constitution and ethical considerations, with an emphasis on proper sourcing and preparation.

20) Green gram:
Green gram is highlighted in Ayurveda for its high protein content and digestibility. It is preferred over other pulses due to its health benefits, serving as a suitable component of a balanced Ayurvedic diet, supporting various bodily functions.

21) Honey:
Honey is considered a superior sweetener in Ayurveda, possessing numerous health benefits. Its properties make it a valuable addition to the diet, supporting digestion and overall health, while also acting as an invigorating agent.

22) Rules:
Rules in Ayurveda regarding diet and lifestyle dictate how food should be consumed, the timing of meals, and the types of food acceptable. These guidelines promote health and prevent disease, providing a framework for healthy living.

23) Shri (Śri, Śrī, Śṝ, Sṛ, Sṝ):
Shree is an honorific signifying respect often used in the context of traditional texts and individuals. It reflects the reverence associated with Ayurvedic teachings and those who disseminate them.

24) Rock salt:
Rock salt, known as Saindhava, is preferred in Ayurvedic practices for its health benefits. It is seen as a cooler alternative to regular salt, contributing to balanced diets while also having different medicinal properties.

25) Container:
The container used for food in Ayurveda is believed to affect the food's properties and, consequently, its health benefits. Different materials are considered for serving due to their effects on digestion and medicinal qualities.

26) Kalpana (Kalpanā):
Kalpana refers to formulations and processing methods in Ayurveda, especially those related to food and diet. It emphasizes the preparation of food in specific ways to enhance digestibility and nutritional value, vital for health.

27) Shashtika (Ṣaṣṭika):
Sastika, or fine rice, is highly valued in Ayurveda for its nutritional benefits. It is considered part of a balanced diet, providing essential carbohydrates, promoting energy, and being easily digestible, crucial for maintaining health.

28) Mineral:
Minerals, such as those found in Saindhava salt, are essential components of a balanced diet according to Ayurveda. They play vital roles in various bodily functions and maintaining overall health, emphasizing diverse dietary sources.

29) Ghrita (Ghṛta):
Ghrita, or clarified butter, is celebrated in Ayurveda for its nutritional and medicinal properties. It is revered for enhancing digestion, promoting mental clarity, and providing vital nutrients necessary for health and well-being.

30) Pathya (Pathyā, Pāṭhya):
Pathya refers to wholesome, proper dietary practices in Ayurveda that promote health and prevent disease. It emphasizes food choices that support bodily functions while limiting those that could lead to imbalances or health issues.

31) Pitta (Pītta, Piṭṭā):
Pitta is one of the three doshas in Ayurveda, associated with heat and metabolism. Maintaining a balanced pitta through dietary choices is crucial for preventing conditions like inflammation and digestive disturbances.

32) Kapha:
Kapha, another dosha in Ayurveda, is linked to structure and stability. Dietary guidance aims to balance kapha, avoiding overly heavy or oily foods, thus promoting vitality and avoiding stagnation in bodily functions.

33) Manda (Maṇḍa, Mandā, Mamda):
Manda is a rice-based formulation in Ayurveda, prepared to enhance digestion and appetite while being soothing. It supports various digestive functions and is often used in dietary management to prepare patients gradually for solid foods.

34) Peya (Peyā):
Peya is another form of rice preparation, described in Ayurveda as beneficial for digestion. It is often recommended for those with weak digestive systems, providing nourishment without taxing the digestive fire excessively.

35) Vilepi (Vilepī):
Vilepi refers to a thicker rice gruel in Ayurveda, known for its health benefits. It is prepared to enhance taste and digestibility while offering nutritional support, particularly in convalescent phases or during recovery.

36) Yavagu (Yavāgu, Yavāgū):
Yavagu is a semisolid dietary preparation in Ayurveda, made from rice and legumes. It is valued for its nutritional density and is often prescribed for individuals requiring easily digestible food during health recovery.

37) Forest:
The forest, in Ayurvedic context, represents natural sources of nutrition including wild meats and herbs. Foods sourced from the forest are considered beneficial for balance when appropriately utilized within one’s diet.

38) Bitter:
Bitter foods are acknowledged in Ayurveda for their detoxifying properties. They help in digestion and maintaining balance among the doshas, although their consumption should be moderated depending on individual constitutions.

39) Thirst:
The concept of thirst in Ayurveda emphasizes the need for hydration and proper timing for water intake. Proper management of thirst contributes to maintaining balance in the body’s internal environment.

40) Glass:
Glass containers are generally considered pure and suitable for serving food and drinks in Ayurveda. However, metal containers are also recognized for their unique properties that can influence the medicinal qualities of food.

41) Raja (Rāja, Rājā):
Raja refers to one of the qualities of food in Ayurveda, indicating foods that stimulate and provoke energy but can lead to agitation and health issues if consumed excessively. Adjusting rajasik food intake is crucial for balance.

42) Tama (Tāma, Tāmā):
Tama signifies a category of food characterized by being stale or decomposed. These foods are considered harmful to health in Ayurveda, leading to lethargy and poor mental clarity, and should be avoided.

43) Meat:
Meat, particularly from specified animals in Ayurveda, is considered a protein source but is prescribed with caution, depending on the individual's constitution and health needs, emphasizing ethical sourcing and health benefits.

44) Rich (Ṛch):
Rich foods, often high in nutrients, are valued in Ayurveda for nourishing doshas and supporting overall health. However, richness should be balanced with an understanding of individual health requirements to avoid excess.

45) Sour:
Sour foods are recognized in Ayurveda for stimulating digestion and enhancing metabolic functions. Their appropriate consumption balances flavors in a meal while aiding in the overall digestive process when integrated correctly.

46) Cow milk (Cow's milk):
Cow milk is particularly revered in Ayurveda as a wholesome and nourishing food, rich in proteins, fats, and vitamins. Its properties are seen as beneficial for promoting health, strength, and longevity.

47) Malnutrition:
Malnutrition is a significant concern in Ayurveda, often stemming from improper diet and food choices. It highlights the critical need for balanced and wholesome dietary practices to prevent deficiencies and promote optimal health.

48) Antariksha (Antarīkṣa, Antarikṣa, Āntarikṣa, Āntarīkṣa, Amtariksha):
Antariksha refers to rainwater and is considered the purest form of water in Ayurveda. Drinking rainwater is advocated due to its nurturing qualities, aiding hydration and contributing to overall health.

49) Adhyashana (Adhyāśana, Adhyaśana, Adhyāsana):
Adhyashana denotes the practice of eating before the previous meal is digested, a practice discouraged in Ayurveda. It is believed to lead to digestive issues, emphasizing the importance of mindful eating practices.

50) Raktashali (Raktaśāli, Rakta-shali):
Raktashali is a form of red rice recognized for its nutritional benefits in Ayurveda. Its properties are associated with enhancing health due to its digestibility and richness in nutrients, making it suitable for a balanced diet.

51) Vatapitta (Vātapitta, Vata-pitta):
Vata-pitta represents a condition where both vata and pitta doshas are imbalanced. Ayurvedic diet regulations aim to rectify such imbalances through dietary modifications and lifestyle changes, promoting overall health.

52) Depression:
Depression is viewed within Ayurveda as a symptom of imbalance, often stemming from improper diet and lifestyle. Dietary adjustments, focusing on satvik food, can play a significant role in restoring mental health.

53) Science (Scientific):
Scientific approaches to Ayurveda enhance understanding and integration into modern health practices. Research supports traditional knowledge, validating the effects of Ayurvedic diets and treatments on overall wellness and disease prevention.

54) Samnipata (Sannipāta, Saṃnipāta, Sannipata):
Sannipata refers to the involvement of all three doshas in a condition, highlighting the complexity of the health issue. Dietary approaches in Ayurveda are tailored to address this multi-faceted imbalance for effective treatment.

55) Knowledge:
Knowledge in Ayurveda encompasses understanding the body, diet, and lifestyle practices essential for health. It is integral for practitioners to educate others about the impact of dietary choices on achieving health and preventing disease.

56) Substance:
Substances in Ayurveda pertain to the components found in food, herbs, and medicinal preparations. Understanding their qualities and effects is essential for practitioners in recommending appropriate dietary options for individuals.

57) Salvation:
Salvation, in Ayurvedic context, relates to achieving harmony and well-being through proper lifestyle and dietary practices. The pursuit of health is seen as a path towards spiritual and physical enlightenment.

58) Bhakshya (Bhakṣya):
Bhakshya refers to edible items in Ayurveda that are suitable for consumption. Having knowledge of bhakshya contributes to maintaining a balanced diet that supports health, vitality, and overall wellness.

59) Samgraha (Saṅgraha, Saṃgraha, Saṃgrāha, Sangraha):
Sangraha involves the collection and organization of Ayurvedic knowledge, principles, and practices. It emphasizes the importance of systematic understanding in preserving dietary teachings and ensuring accurate applications in health management.

60) Amalaka (Āmalaka, Āmālaka):
Amalaka is an important fruit in Ayurveda, rich in vitamin C and noted for its rejuvenative properties. It serves both as a dietary component and a medicinal herb, promoting health and aiding digestion.

61) Krishna (Kṛṣṇā, Kṛṣṇa):
Krishna, as referenced in Ayurveda, represents traditional wisdom regarding lifestyle and health practices, including diet. His teachings promote a balanced approach to life, emphasizing the importance of satvik food in overall well-being.

62) Quality:
Quality in Ayurveda encompasses the assessment of food and lifestyle choices in terms of their health benefits and suitability for individual constitutions. Prioritizing quality is essential for achieving optimal health outcomes.

63) Worry (Worried, Worrying):
The state of being worried can negatively impact digestion and health in Ayurveda. Stress and mental agitation are considered significant factors in health deterioration, underscoring the importance of calmness in eating practices.

64) Burning (Burn, Burned, Burnt):
Burning refers to the qualities of certain foods or conditions that can increase metabolic processes. In Ayurveda, understanding burning qualities of food is crucial for balancing pitta and enhancing overall health.

65) Bhojya (Bhōjya):
Bhojya signifies foods to be eaten, involving considerations of which items to include in a diet based on Ayurvedic principles. It guides individuals in selecting appropriate foods for maintaining health.

66) Shosha (Sosa, Śoṣa):
Shosha denotes a state of emaciation or depletion, often resulting from malnutrition and unsuitable diets. Ayurveda emphasizes corrective dietary practices to restore health and vitality in such conditions.

67) Cancer:
Cancer is recognized in Ayurveda as a severe imbalance of doshas often linked to lifestyle and dietary factors. Preventive measures, including a balanced diet, are emphasized for reducing the risk and managing health better.

68) Garlic:
Garlic is considered a pungent food that may not align with the satvik diet emphasized in Ayurveda. Its consumption should be moderated, understanding its effects on doshas and overall well-being.

69) Silver:
Silver utensils are regarded in Ayurveda for their potential health benefits, promoting liver function and improving digestion. The use of different metals in serving implements is considered for their medicinal properties.

70) Heaven:
Heaven, within an Ayurvedic context, refers to the ultimate state of wellness and spiritual contentment achieved through proper living, including adherence to dietary laws, promoting spiritual and physical health.

71) Gold (Golden):
Golden containers are believed in Ayurveda to enhance the medicinal properties of food served within them. They symbolize purity and are thought to provide superior health benefits when used in dietary contexts.

72) Desire:
Desire reflects the psychological aspects of eating and health in Ayurveda. Managing cravings and focusing on nutritious foods is essential for maintaining balance and promoting overall well-being.

73) Filling (Filled):
Filled refers to the fulfillment achieved through proper nourishment. In Ayurveda, serving food appropriately and satisfying hunger is vital to dietary practices that ensure holistic health.

74) Barley:
Barley is acknowledged in Ayurveda as a nutritious grain that supports health and digestion. Valued for its fiber content and easiness to digest, it is often preferred as a staple in various diets.

75) Rajas:
Rajas signifies qualities associated with passion and activity in food. Foods characterized by rajas can stimulate the system, affecting mental states and should be consumed mindfully to avoid excess.

[Note: The above list is limited to 75. Total glossary definitions available: 107]