Role of ahar (diet) in prevention of non communicable diseases

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Role of ahar (diet) in prevention of non communicable diseases”. 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) Disease:
Diseases, particularly non-communicable diseases, have become a leading cause of morbidity and mortality worldwide. They arise from various factors including lifestyle choices and dietary habits. The rise of such diseases points to the need for dietary management and preventive healthcare measures, particularly in developing regions.

2) Food:
Food is essential for sustaining life and provides the necessary nutrients for bodily functions. In Ayurveda, the quality and type of food consumed are particularly emphasized, with the aim to maintain balance, promote health, and prevent diseases. A balanced diet supports physical, emotional, and mental well-being.

3) Diet:
Diet signifies the combination of foods consumed regularly by individuals. An appropriate diet plays a crucial role in preventing and managing diseases. Ayurvedic principles dictate that a diet should be tailored to individual needs, taking into account both physical constitution and health-related goals.

4) Ayurveda (Ayus-veda):
Ayurveda is a holistic healthcare system that emphasizes balance and prevention through proper diet (Ahar), lifestyle (Vihara), and herbal remedies (Aushadha). It fosters well-being by aligning individuals with their natural constitution (Prakriti), aiming for both physical and mental health through tailored dietary principles.

5) Milk:
Milk is considered an important nutritional component in various dietary practices. In Ayurveda, milk has specific therapeutic benefits. It is believed to enhance strength and vitality while balancing body systems. However, excessive consumption can lead to disorders, hence moderation and context are essential.

6) Barley:
Barley (Yava) is a nutritious grain noted for its health benefits, including aiding in digestion and weight management. In Ayurveda, it is recognized for its properties that balance bodily humors (Doshas) and support various health conditions, making it a staple in therapeutic diets.

7) Minakshi (Minaksi, Mina-akshi):
Minakshi is one of the authors associated with the research in the paper. The contributions of researchers like Minakshi underscore the importance of integrating traditional knowledge from Ayurveda with modern scientific understanding, particularly in the prevention and management of non-communicable diseases.

8) Rice (Rce):
Rice, especially varieties like Shali and Rakta Sali, holds significant nutritional value and is considered staple food in many cultures, including India. In Ayurveda, certain rice varieties are touted for their health benefits, including ability to balance body doshas and promote digestion.

9) Life:
Life is fundamentally supported and enhanced through proper nutrition and wellness practices. In Ayurveda, a balanced diet and lifestyle are essential for sustaining health, vitality, and preventing diseases, emphasizing the interconnection of diet and holistic living.

10) Ahara:
Ahara, translating to 'diet' or 'food intake' in Ayurveda, is a pivotal concept. It signifies the importance of nutrition in health and well-being. A proper Ahara contributes to maintaining balance among the doshas, enhancing vitality, and preventing diseases.

11) Horse gram:
Horse gram is a nutrient-dense legume praised in Ayurveda for its health benefits, including managing diabetes and weight. It is categorized as a raskpradhana (heavy) food that stimulates digestion and energizes the body, thereby playing a significant role in dietary management.

12) Green gram:
Green gram is a legume celebrated for its high nutritional content and health benefits in Ayurveda. It is considered light and nourishing, promoting digestion and detoxification while aiding in the management of conditions such as diabetes and other metabolic disorders.

13) Shali (Sali):
Sali, a type of rice, is prevalent in Ayurvedic texts for its health benefits. It is often recommended for its balancing properties on doshas, emphasizing the significance of whole grains in maintaining good health.

14) Horse:
Horse, in the context of Ayurveda, refers to meat derived from horses. In traditional dietary practices, its consumption is evaluated based on its nutritional benefits and alignment with individual health needs, emphasizing the importance of food choices in holistic health.

15) Honey:
Honey, or Madhu, is valued in Ayurveda for its numerous health benefits. It possesses anti-inflammatory, antibacterial, and antioxidant properties. Honey is encouraged for its ability to sweeten foods naturally while providing energy and aiding in various health issues.

16) Garlic:
Garlic holds a prominent place in Ayurvedic medicine for its potent health benefits. It is known for its ability to enhance immunity, support digestive health, and manage cholesterol levels while offering protection against various diseases, emphasizing the importance of dietary inclusion.

17) India:
India is identified as a region with a significant burden from non-communicable diseases, reflecting a shift from traditional dietary practices to unhealthy nutritional choices. It emphasizes the need for awareness and incorporation of Ayurveda in health management to combat these trends.

18) Death:
Death, particularly from non-communicable diseases, is a pressing issue in modern health scenarios. These diseases contribute largely to mortality rates, underscoring the importance of preventive measures, lifestyle changes, and dietary management to extend life expectancy and improve health outcomes.

19) Aha (Ahan, Ahar):
Ahar reinforces the Ayurvedic concept of diet, emphasizing nutritional quality in maintaining health. It encompasses food and its impact on holistic well-being, advocating for mindful consumption tailored to individual health needs for disease prevention and therapeutic management.

20) Science (Scientific):
Science plays a vital role in validating Ayurvedic principles through research and experimentation. Bridging traditional knowledge with modern scientific methodologies enhances our understanding of health and reinforces the importance of evidence-based practices.

21) Animal:
Animal products, including meat and milk, play a role in Ayurvedic dietary practices. Their inclusion and the type of animal product consumed are critically evaluated for their health benefits and tailored to an individual's health profile.

22) Pathya:
Pathya signifies the prescribed dietary and lifestyle practices in Ayurveda, emphasizing the importance of a balanced and appropriate diet for health maintenance and disease prevention. Proper Pathya supports individualized health plans tailored to restore and maintain wellness.

23) Cancer:
Cancer is a major non-communicable disease affecting a significant part of the population. Ayurveda contributes to its management and prevention through targeted dietary recommendations, reflecting the necessity of nutrition in comprehensive cancer care.

24) Water:
Water is essential for maintaining health and supporting bodily functions. In Ayurveda, the quality and type of water consumed can impact digestion and overall wellness, stressing the importance of adequate hydration in preventing diseases.

25) Yava:
Yava, or barley, is a grain recognized in Ayurveda for its health benefits, including its ability to support digestion and metabolism. Incorporating Yava into the diet promotes balance and helps manage various health conditions through its nutritional properties.

26) Meat:
Meat, particularly lean varieties, provides essential nutrients and is often considered in Ayurvedic dietary guidelines. The type of meat consumed must align with individual health needs, and its effects on the body's dosha balance are critically assessed.

27) Sour:
Sour foods in Ayurveda are classified based on their potential effects on bodily functions. Such foods can stimulate digestion and enhance taste but should be consumed in moderation to maintain dosha balance and prevent aggravating conditions.

28) Bitter gourd:
Bitter gourd, known for its medicinal properties, is praised in Ayurveda for managing blood sugar levels and improving digestion. Its inclusion in diets is encouraged for its ability to balance kapha and pitta doshas effectively.

29) Butter milk (Buttermilk):
Buttermilk is highly regarded in Ayurveda for its digestive benefits and cooling properties. It aids in maintaining gut health and hydration, and its consumption is encouraged in dietary regimens to support overall wellness.

30) Saindhava (Saimdhava):
Saindhava refers to rock salt, valued in Ayurveda for its unique properties. It is considered to enhance digestion and provide essential minerals while regulating bodily functions, highlighting the significance of salt in a balanced diet.

31) Tridosha (Tridosa, Tri-dosha):
Tridosha is a fundamental principle in Ayurveda that describes the three biological energies: Vata, Pitta, and Kapha. Understanding Tridosha is essential for creating individualized dietary plans that promote balance and preventive health.

32) Haritaki:
Haritaki is a revered herb in Ayurveda, known for its numerous health benefits, including aiding digestion and enhancing metabolism. It's categorized as a Rasayana, which promotes longevity and overall vitality, pivotal in Ayurvedic medicine.

33) Sharkara (Sarkara):
Sharkara, or sugar, is mentioned in Ayurvedic texts and has properties that influence bodily functions. While it can provide energy and sweeten dietary items, its consumption should be moderated according to individual health conditions.

34) Jivanti (Jivamti):
Jivanti is a medicinal herb in Ayurveda recognized for its revitalizing properties, often used to enhance overall health. It contributes to improving energy levels and vitality, making it an essential component in herbal formulations and dietary recommendations.

35) Jangala (Jamgala):
Jangala refers to the type of meat from animals living in arid regions. In Ayurveda, its consumption is assessed based on nutritional benefits and suitability for individual dosha balance, emphasizing a tailored dietary approach.

36) Mustard:
Mustard is notable in Ayurvedic cooking for its pungent flavor and health benefits. The seeds are recognized for their digestive benefits and are often used in dishes to enhance flavor and stimulate appetite, contributing to a balanced diet.

37) Lavana:
Lavana signifies salt in Ayurveda, which is essential for enhancing flavor and promoting health when consumed appropriately. Its role in various dishes underscores the balance needed to support overall health and bodily functions.

38) Bitter:
Bitter foods are valued in Ayurveda for their health benefits, particularly for improving digestion and detoxifying the body. They hold an essential place in balancing doshas, especially pitta, and are included in various therapeutic diets.

39) Madhu:
Madhu, or honey, is treasured in Ayurveda for its therapeutic properties, including anti-inflammatory and antibacterial benefits. It serves both as a food and a medicine, emphasizing the importance of incorporating natural sweeteners into the diet judiciously.

40) Rakta:
Rakta refers to red or blood in Ayurvedic terminology. The quality and balance of Rakta are significant for overall vitality and health, often considered in managing conditions like Raktapitta (blood disorders) through dietary approaches.

41) Matra:
Matra signifies quantity or measure in dietary contexts. Ayurveda emphasizes the importance of consuming food in the right Matra to prevent imbalances and ensure optimal health outcomes, illustrating the significance of moderation.

42) Aahar:
Aahar, an essential concept in Ayurveda, refers to diet and nutrition as foundational elements of health. It promotes conscious eating practices that align with individual needs and can prevent and manage diseases effectively.

43) Sugar:
Sugar plays a dual role in health; while it provides energy, excessive intake can lead to various diseases. Ayurveda recognizes the importance of moderation and encourages the use of natural sugars in combination with a balanced diet.

44) Guru:
Guru refers to a teacher or enlightened figure, often emphasizing the importance of guidance in Ayurveda. Knowledge of dietary practices and their significance in health is seen as essential for achieving wellness and preventing diseases.

45) Roga:
Roga translates to disease or illness in Ayurveda. Understanding the nature and cause of Roga is pivotal for creating effective treatment plans, where dietary interventions play a significant role in management.

46) Curd:
Curd is an important dairy product in Ayurveda, known for its probiotic benefits. It supports digestion and gut health but should be consumed judiciously according to individual dosha. Its inclusion in diets promotes balance and wellbeing.

47) Fish:
Fish is considered a nutritious source of protein in various cuisines. In Ayurveda, its health benefits and effects on doshas are considered when incorporating it into diets, making it a valuable option for balanced nutrition.

48) Ghi (Ghee):
Ghee, or clarified butter, holds a place of honor in Ayurvedic tradition for its beneficial properties. It is viewed as a healing fat, promoting digestion and nourishing the body, making it a staple in many Ayurvedic dishes.

49) Drug:
Drugs, particularly herbal remedies, play a crucial role in Ayurvedic treatment. Understanding their properties and dietary relations enhances the holistic approach to health management.

50) Mustard oil:
Mustard oil is utilized in Ayurvedic cooking and as a medicinal oil. Known for its warming properties, it aids in digestion and circulation. Its incorporation in diet underscores the importance of using natural oils for holistic health.

51) Saindhavalavana (Saindhava-lavana, Saimdhavalavana):
Saindhava-lavana refers to rock salt, which is acknowledged in Ayurveda for its mineral content and health benefits. Used appropriately, it enhances taste and supports bodily functions, highlighting the importance of salt in balanced diets.

52) Pharmacological:
Pharmacological studies in Ayurveda aim to validate and understand the effects of herbal and dietary compounds on health. The scientific exploration of these principles bridges traditional knowledge with modern medicine, enhancing the understanding of health benefits.

53) Vitis vinifera:
Vitis vinifera, the scientific name for grapevines, signifies the importance of grapes in Ayurveda. Celebrated for their health benefits, particularly in purifying the blood and aiding digestion, they are frequently included in therapeutic diets.

54) Aharamatra (Ahara-matra):
Ahara-matra encompasses the concept of food quantity in Ayurveda. It signifies the importance of consuming the right amount of food to maintain balance and prevent nutritional disorders, fostering health through mindful eating practices.

55) Raktashali (Raktasali, Rakta-shali):
Rakta-shali, or red rice, is a specific type of rice known for its health benefits in Ayurveda. It is often recommended for its properties that help balance doshas and its nutritional value.

56) Raktapitta (Rakta-pitta):
Raktapitta refers to blood disorders in Ayurveda. Understanding the condition is essential for developing dietary strategies that can help manage symptoms and restore balance, emphasizing the therapeutic role of diet.

57) Shashtika (Sastika):
Shashtika (variety of rice) is valued for its rapid growth and nutritional properties in Ayurveda. Often included in health-regenerative recipes, it supports digestion and balances bodily functions, making it an important staple.

58) Rasayana (Rasa-ayana):
Rasayana denotes rejuvenating substances in Ayurveda aimed at promoting longevity and vitality. It underscores the importance of incorporating adaptogenic herbs and foods into the diet to enhance health and resilience against disease.

59) Samhita:
Samhita refers to comprehensive compilations of Ayurvedic knowledge and practices. These texts form the foundation of Ayurveda, disseminating crucial dietary information and health guidelines that are essential for effective treatment.

60) Prameha:
Prameha pertains to a category of metabolic disorders, including diabetes. Revised dietary practices focusing on balancing the doshas are critical in management, showcasing the need for tailored nutritional interventions.

61) Godhuma (Go-dhuma):
Godhuma, or wheat, is a staple grain recognized for its nutritional significance in Ayurveda. It provides energy and essential nutrients while being carefully incorporated into diets to maintain dosha balance.

62) Samaka (Shamaka):
Shamaka signifies the quality of balancing or pacifying doshas in Ayurveda. Foods categorized as Shamaka help restore harmony and wellness, making them significant in dietary management and health promotion.

63) Jaggery:
Jaggery is a natural sweetener valued in Ayurveda for its nutritional properties. It is often favored over refined sugar due to its health benefits, including digestion support and blood purification, highlighting the importance of choosing natural sources.

64) Brinjal:
Brinjal, or eggplant, is recognized in Ayurveda for its nutritional properties and digestibility. It is often included in dietary recommendations for its health benefits, specifically in balancing dosha attributes and promoting digestive health.

65) Dravya:
Dravya refers to substances used in the Ayurvedic pharmacopeia. This encompasses herbs, foods, and minerals that contribute to health, illustrating the integrative approach Ayurveda takes in utilizing various elements for healing.

66) Mulaka:
Mulaka denotes radish, which is noted in Ayurveda for its detoxifying properties and beneficial effects on digestion. Its inclusion in diets is encouraged for maintaining digestive health and balancing doshas.

67) Kangra:
Kangra is a region in India known for its natural beauty and traditional practices, including Ayurveda. The local cuisine reflects Ayurvedic principles, emphasizing the importance of regional dietary customs in promoting health and preventing diseases.

68) Punjab:
Punjab is a state in India where traditional dietary practices and Ayurveda have significant cultural roots. The region's cuisine emphasizes wholesome food choices, reflecting the broader Ayurvedic approach to health through nutrition.

69) Sharman (Sarma, Sharma, Sarman):
Sharma refers to the family name of one of the authors involved in the research paper. It serves as a recognition of contributions made towards understanding the role of diet and Ayurveda in managing non-communicable diseases.

70) Karma (Karman):
Karma, in the context of Ayurveda, signifies actions and their consequences on health. Dietary choices are seen as part of one's karma, influencing overall well-being, health and destiny in the long run.

71) Mamsa (Mamsha):
Mamsa refers to meat and is evaluated within Ayurvedic contexts for its nutritional benefits and alignment with individual dietary needs. Different types of meat have varying properties influencing health and require careful consideration.

72) Nitya:
Nitya denotes regularity and continuity in dietary practices. It emphasizes the importance of consistent healthy eating habits as part of Ayurvedic recommendations for maintaining overall health and preventing disease.

73) Mango:
Mango holds a revered position in Ayurvedic medicine for its numerous health benefits, particularly in summer. It aids digestion and nutritional balance, making it a valuable addition to Ayurvedic dietary practices.

74) Salt (Salty):
Salt in Ayurveda is a fundamental component used for flavor and health. Its moderation is emphasized to maintain balance among body doshas, reflecting its critical role in diet and wellness.

75) Bala:
Bala refers to strength or vitality in Ayurveda, often relating to foods and practices that enhance energy levels and overall health. It stresses the importance of nourishment in supporting the body's physical capacity.

[Note: The above list is limited to 75. Total glossary definitions available: 167]