A review article on pathya kalpana w.s.r.to ashtaguna manda

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “A review article on pathya kalpana w.s.r.to ashtaguna manda”. 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) Manda (Mamda):
Manda is a specific preparation in Ayurveda made from rice and water in a 1:14 ratio. It's typically consumed for its health benefits, including promoting digestion and alleviating conditions like thirst and obesity. Manda is particularly valued for its light and soothing qualities, making it suitable for individuals with sensitive digestive systems.

2) Pathya:
Pathya refers to wholesome food or diet prescribed in Ayurveda that is beneficial for health. It emphasizes the ideal foods to consume to maintain balance and prevent diseases, ensuring that what is eaten aligns with individual health conditions. It plays a crucial role in Ayurveda's holistic approach to medicine and health.

3) Rice (Rce):
Rice is one of the primary ingredients used in several Ayurvedic preparations, such as Manda. It provides essential carbohydrates, is easily digestible, and brings various health benefits. In Ayurveda, rice is valued not just for sustenance but for its ability to align with different body types and health conditions.

4) Kalpana:
Kalpanas refer to specific formulations or preparations in Ayurveda, emphasizing the role of cooking methods and material properties in enhancing therapeutic outcomes. Understanding Kalpanas encourages mindful consumption of foods for health benefits.

5) Water:
Water is a significant medium in Ayurveda, used to prepare various remedies, including Manda. It acts as a solvent and transport medium for nutrients in drinks and foods. Proper hydration is essential in Ayurveda for maintaining balance and facilitating the body's natural functions.

6) Food:
Food in Ayurveda is not just about sustenance but is seen as a tool for healing and maintaining health. The Ayurvedic perspective emphasizes the quality, preparation, timing, and suitability of food for the individual's constitution and current health status, highlighting the connection between diet and wellness.

7) Sharman (Sarma, Sharma, Sarman):
Dr. Kanchan Sharma is a contributor to Ayurvedic research, focusing on the practical aspects of Ayurvedic dietary preparations. Her work emphasizes the relevance of traditional knowledge in contemporary health practices, particularly in integrating Ayurvedic concepts like Pathya Kalpana into modern healthcare.

8) Laghu:
Laghu translates to 'light' in Ayurveda, often referring to food that is easy to digest and beneficial for individuals with weak digestion. Foods characterized as Laghu are considered ideal for enhancing digestive wellness and are often recommended for those recovering from illness or with specific health conditions.

9) Ayurveda (Ayus-veda):
Ayurveda is an ancient Indian system of medicine that emphasizes prevention, holistic well-being, and the balance of body, mind, and spirit. It encompasses a comprehensive understanding of diet, lifestyle, herbal remedies, and therapeutic practices aimed at promoting health and treating various ailments.

10) Disease:
Diseases in Ayurveda are attributed to imbalances within the body's doshas, dhatus, and agni. Understanding these imbalances allows practitioners to create personalized treatment and dietary plans to restore health, highlighting the dynamic relationship between food, body, and nature.

11) Katu:
Katu refers to a 'pungent' taste in Ayurveda, associated with qualities that stimulate digestion and metabolism. Foods with Katu properties are often used to invigorate the digestive fire (Agni) and help balance specific doshas, particularly Vata and Kapha, in Ayurvedic dietary practices.

12) Dipana:
Dipana signifies the action of enhancing digestive fire ('Agni') in Ayurveda. In dietary contexts, it refers to foods or preparations that stimulate appetite and enhance digestion, making them crucial for individuals with reduced digestive capabilities.

13) Diet:
Diet in Ayurveda is a fundamental concept that encompasses not just what foods are consumed but how they are prepared and eaten. A proper Ayurvedic diet is tailored to an individual's constitution and current health status, emphasizing balance, moderation, and seasonality.

14) Madhura:
Madhura translates to 'sweet,' describing a taste that nourishes and provides energy while calming irritation caused by dosha imbalances. Sweet foods play a crucial role in Ayurvedic nutrition, especially for balancing Vata and Pitta doshas and promoting overall health.

15) Ushna (Usna):
Ushna, or 'hot,' is a quality in Ayurveda that denotes heating properties of certain foods and substances. It is utilized to stimulate digestion and metabolic processes but must be balanced against the individual's constitution and current health conditions to avoid excess heat.

16) Grahin (Grahi):
Grahi refers to the property of certain substances that can absorb or reduce excess water in the body. In Ayurveda, Grahi foods are useful in treating conditions where water retention or excess moisture needs to be controlled, promoting balance within body tissues.

17) Laja:
Laja is parched rice, considered beneficial in Ayurvedic medicine for its easily digestible and nourishing properties. It is often included in various preparations like Laja Manda for its health-enhancing qualities and role in improving appetite and digestion.

18) Snigdha:
Snigdha translates to 'unctuous' or 'oily' and describes foods that are nourishing and soothing. Such properties are vital in Ayurveda, particularly for balancing Vata dosha, as they promote moisture and lubrication in the body, aiding in overall nourishment and digestive health.

19) Dhatu:
Dhatus are the fundamental bodily tissues in Ayurveda essential for sustaining life and health. There are seven Dhatus, each representing different aspects of bodily function, requiring balance for optimal physical and emotional well-being.

20) Sugar:
Sugar is viewed as a sweetener with instant energy properties in Ayurveda. However, its consumption must be moderated as excessive intake may lead to health issues. Ayurveda emphasizes understanding sugar's effects on the body's doshas and ideal moderation for health benefits.

21) Channel:
Channel, in Ayurveda, generally refers to the pathways for the transportation of nutrients, energies, or medicinal properties within the body. The health of these channels is crucial for maintaining balance and preventing disease, resonating with the holistic view of health in Ayurveda.

22) Samhita:
Samhitas are foundational texts in Ayurveda containing compilations of knowledge on herbal medicine, treatments, and dietary guidelines. They serve as essential resources for practitioners and scholars, linking ancient wisdom with contemporary applications in health.

23) Tandula (Tamdula):
Tandula refers to rice in Ayurveda, highlighting its significance as a staple food. Different varieties of tandula are recognized for their unique properties and nutritional value, forming an integral part of various Ayurvedic preparations aimed at enhancing health and well-being.

24) Shunthi (Sunthi, Sumthi, Shumthi):
Shunthi, or ginger, is a revered herb in Ayurveda known for its warming and digestive-enhancing properties. It's used to stimulate appetite, alleviate gastrointestinal issues, and balance doshas, making it a key ingredient in many Ayurvedic formulations.

25) Science (Scientific):
Science, in the context of Ayurveda, encompasses the systematic study of natural laws, human anatomy, medicinal plants, and health practices. Ayurveda integrates ancient wisdom with observational knowledge to create a comprehensive system of medicine aimed at maintaining health and treating diseases.

26) Dosha (Dosa):
Dosa in Ayurveda indicates defects or diseases arising from imbalances within the body’s doshas. Understanding how to balance dosas is essential for preventing illness and promoting health through tailored dietary practices, addressing core issues from within.

27) Rasa (Rasha):
Rasa signifies the taste or flavor of food, which influences the body’s physiological and psychological state in Ayurveda. Each taste is associated with specific properties and effects on doshas, making rasa an integral concept in Ayurvedic cooking and dietary practices.

28) Rasashastra (Rasa-shastra, Rasasastra):
Rasashastra is a branch of Ayurveda focusing on the use of metals, minerals, and herbal ingredients to create medicinal compounds. It emphasizes the alchemical processes for preparing medicines that enhance health, highlighting the intricate knowledge of substances within Ayurvedic practice.

29) Bhaishajya (Bhaisajya):
Bhaishajya pertains to the therapeutic applications of herbs and natural substances in Ayurveda. It encompasses the science of medicinal formulations, ensuring that remedies are tailored to individual conditions, thus facilitating healing and recovery.

30) Lajamanda (Laja-manda):
Laja-manda is a specific formulation derived from parched rice, often used in Ayurvedic diets for its nourishing and easily digestible properties. It reflects the principles of Pathya Kalpana, offering both nutritional support and therapeutic benefits, especially in digestive health.

31) Saindhava (Saimdhava):
Saindhava refers to rock salt in Ayurveda, known for its stimulating properties. It is used as a seasoning and medicinal ingredient to aid digestion and balance doshas. Proper use of Saindhava enhances flavors while also contributing to overall health.

32) Samskara:
Samskara in Ayurveda signifies the processing and preparation methods that transform raw ingredients into beneficial forms. This concept ensures that food is not only palatable but also enhances its nutritional and therapeutic value, aligning with individual health requirements.

33) Medicine:
Medicines in Ayurveda refer to the wide range of herbal and natural remedies used to treat ailments. These preparations are tailored to balance the body's doshas, promote healing, and enhance overall wellness, emphasizing the use of both dietary and therapeutic approaches.

34) Gujarat:
Gujarat is a state in India known for its rich history in traditional medicine, including Ayurveda. It houses many educational institutions and practitioners dedicated to preserving and promoting Ayurvedic knowledge, fostering a blend of modern and traditional health practices.

35) Sheetal:
Sheetal means 'cooling' in Ayurveda, describing qualities of certain foods and remedies that alleviate excess heat in the body. Such properties are essential for balancing conditions associated with Pitta dosha and promoting overall comfort and well-being.

36) Dhanya:
Dhanya refers to grains and cereals in Ayurveda, recognized for their significance in nutrition and health. Different Dhanya varieties bring distinct qualities and benefits, making them integral components of traditional Ayurvedic diets to support overall health.

37) Powder:
Powder refers to finely ground forms of herbs or spices used in Ayurvedic preparations. These powders facilitate the easier integration of medicinal properties into diets and remedies, enhancing both flavor and therapeutic efficacy in various treatments.

38) Mudga:
Mudga pertains to green gram (mung bean) in Ayurveda, valued for its high nutritional profile and digestive benefits. It is commonly included in Ayurvedic diets for its properties that promote health, aid digestion, and balance doshas.

39) India:
India is the birthplace of Ayurveda, boasting a rich tradition of holistic health practices that date back thousands of years. The Indian context provides diverse regional practices and ingredients used in Ayurvedic medicine, contributing to its widespread acceptance and adaptation.

40) Yava:
Yava refers to barley in Ayurveda, known for its nourishing and high-fiber content. It is used in various formulations to support digestion and balance doshas. Yava's properties make it a staple food that improves health and vitality.

41) Agni:
Agni signifies 'digestive fire' in Ayurveda, a crucial concept relating to metabolism and overall health. Understanding and maintaining Agni is vital for proper digestion, nutrition absorption, and elimination of waste, impacting physical and mental well-being significantly.

42) Vata:
Vata is one of the three doshas in Ayurveda, characterized by elements of air and space. It governs movement, circulation, and communication within the body. Balancing Vata is essential for maintaining health, particularly in managing issues like anxiety or digestive disorders.

43) Salt (Salty):
Salt's role in Ayurveda extends beyond mere flavoring; it is used for its properties that aid digestion and enhance remedies. Different types of salt, such as Saindhava, have specific health benefits and can be used strategically in Ayurvedic practices to balance doshas.

44) Piper longum:
Piper longum, commonly known as long pepper, is valued for its medicinal properties in Ayurveda. It is believed to enhance digestion and circulation and is often included in formulations to improve the potency of other herbs and support overall health.

45) Tridoshahara (Tridosahara, Tridosha-hara):
Tridoshahara refers to substances that balance all three doshas (Vata, Pitta, and Kapha). Such properties are crucial in Ayurveda for creating harmonious formulations that promote overall well-being, especially in treating conditions characterized by doshic imbalance.

46) Purification:
Purification in Ayurveda involves detoxifying the body to restore health and balance. It is often achieved through dietary regimes, herbal treatments, or specialized therapies like Panchakarma, aimed at eliminating toxins (Ama) and rejuvenating the body systems.

47) Sharngadhara (Sarngadhara, Sharnga-dhara):
Sarngadhara is a classical Ayurvedic text that documents various medicinal herbs, formulations, and treatment principles. It serves as a vital reference for practitioners, bridging the gap between ancient wisdom and contemporary Ayurvedic practices.

48) Vatyamanda (Vatya-manda):
Vatya-manda is a specific type of Manda prepared with barley, recognized for its therapeutic benefits. It is used to balance Vata dosha and can aid in conditions like obesity and digestive issues, emphasizing the healing properties of different grains in Ayurveda.

49) Green gram:
Green gram, or mung bean, is a highly nutritious legume in Ayurveda rich in vitamins and minerals. It is praised for its digestive benefits and is often included in various Ayurvedic recipes and treatments for its health-enhancing properties.

50) Prameha:
Prameha is a term used in Ayurveda to denote a group of metabolic disorders, including various forms of diabetes. Ayurvedic treatment focuses on dietary modifications and herbal remedies that balance doshas and improve metabolic functioning.

51) Pippali (Pippalin):
Pippali, or long pepper, is an important herb in Ayurveda known for its warming properties and digestive benefits. It is often used in formulations designed to enhance the effectiveness of other herbs and support respiratory health.

52) Mutrala:
Mutrala refers to substances that promote urination in Ayurveda. These are particularly useful for addressing urinary problems and balancing body fluids, enhancing kidney function, and facilitating detoxification through improved waste elimination.

53) Apathya:
Apathya refers to foods or practices that are unsuitable or harmful for an individual's constitution in Ayurveda. Understanding which foods are Apathya is crucial for maintaining balance and preventing disease, as improper consumption can exacerbate health conditions.

54) Tikshna (Tiksna):
Tikshna means 'sharp' or 'piercing' in Ayurveda, usually describing potent substances that can stimulate digestive and metabolic processes. These qualities must be used judiciously, as they can be overly heating or aggressive for sensitive individuals.

55) Kanchan:
Kanchan is likely a reference to Dr. Kanchan Sharma, the author of the featured article. Her contributions to Ayurvedic research emphasize the practical application of traditional knowledge to modern health practices, connecting ancient wisdom with contemporary health solutions.

56) Pranada (Prana-da):
Pranada refers to rejuvenating or life-restoring qualities in Ayurveda. Foods or medicines categorized as Pranada are designed to support overall vitality, bolster energy levels, and enhance the body’s resilience against diseases.

57) Pacana:
Pacana denotes the process of digestion in Ayurveda, emphasizing the importance of transforming food into energy and nutrients for the body. Various herbs and dietary practices are used to promote effective Pacana, ensuring optimal health and well-being.

58) Yavagu:
Yavagu refers to a specific preparation made from ground grains, often rice or barley, consumed for its nutritive benefits. It is tailored to improve digestion and provide energy, making it suitable for those recovering from illness or needing gentle nourishment.

59) Satmya:
Satmya denotes the suitability of food for an individual in Ayurveda, highlighting the need for personalized dietary recommendations. What is Satmya for one person may be Apathya for another, emphasizing the need for individualized approaches to nutrition and health.

60) Hridya (Hrdya):
Hridya refers to 'heart' in Ayurveda, symbolizing both the physical organ and the emotional center of being. Foods with Hridya properties are believed to promote cardiovascular health and emotional well-being, underscoring the holistic nature of Ayurvedic medicine.

61) Madura:
Madura, meaning 'sweet' or 'pleasant,' is often used to describe food that has nourishing properties. Foods with Madura qualities are vital for maintaining energy levels and maintaining overall balance, especially concerning dosha management in Ayurveda.

62) Vilepi:
Vilepi is a specific Ayurvedic preparation made from rice, generally consumed for its nourishing attributes. It emphasizes the importance of food processing and preparation in Ayurveda for enhancing digestibility and therapeutic properties, making it suitable for individuals with dietary restrictions.

63) Kashaya (Kasaya):
Kasaya signifies astringent quality in Ayurveda, often associated with foods and herbs that can constrict tissues and balance fluids. Kasaya properties are used therapeutically in various formulations to manage excess moisture or fluid retention in the body.

64) Thirst:
Thirst, as described in Ayurveda, is an essential bodily signal indicating the need for hydration. Understanding thirst and its connections to dosha imbalances can help guide dietary choices that maintain fluid balance and proper digestion.

65) Barley:
Barley, referred to as Yava in Ayurveda, is a nourishing grain known for its high fiber content and digestibility. It is utilized in various Ayurvedic formulations to enhance digestive health and balance the body's doshas, supporting overall well-being.

66) Pitta:
Pitta is one of the three doshas in Ayurveda, characterized by elements of fire and water. It regulates digestion, metabolism, and energy transformation in the body. Maintaining Pitta balance is crucial for preventing digestive disorders and promoting vitality.

67) Kapha:
Kapha is another of the three doshas in Ayurveda, combining elements of water and earth. It governs structure, lubrication, and stability within the body. Imbalances in Kapha can lead to conditions related to stagnation and weight gain, necessitating dietary adjustments.

68) Karma (Karman):
Karma in Ayurveda refers to actions and their consequences on health and well-being. It emphasizes the importance of lifestyle choices and dietary practices, underlining the belief that positive actions promote health while negative choices can lead to disease.

69) Rakta:
Rakta means 'blood' in Ayurveda, highlighting its role in nourishing tissues and regulating bodily functions. Maintaining healthy Rakta is vital for overall vitality and supports various metabolic processes, linking dietary practices directly to hematological health.

70) Tikta:
Tikta translates to 'bitter,' describing a taste associated with detoxifying properties in Ayurveda. Bitter foods and herbs help stimulate digestion and combat excess Kapha and Pitta, making them crucial for maintaining balance within the body.

71) Hingu (Himgu):
Hingu, or asafoetida, is an important spice in Ayurvedic cuisine known for its digestive and anti-flatulent properties. It helps in easing digestion and is often added to preparations for enhancing flavor and health benefits.

72) Vatya:
Vatya relates to formulations made specifically for balancing Vata dosha. Such preparations are created to manage conditions aligned with Vata imbalances, showcasing the intricate relationship between food, constitution, and health in Ayurvedic practice.

73) Balya:
Balya refers to foods or drugs that promote strength and vitality in Ayurveda. Such preparations are recommended for individuals recovering from illness or those needing to enhance their physical energy, reflecting Ayurveda’s holistic approach to health.

74) Aahar:
Aahar signifies 'diet' or 'food intake' in Ayurveda, emphasizing the importance of what is consumed for overall health. Aahar is prescribed according to individual constitution and health conditions, guiding people in nourishing their bodies effectively.

75) Table:
In this context, Table may refer to anatomical or nutritional tables found in Ayurvedic texts, summarizing food properties, ratios, or preparation methods. Tables can provide easy references for understanding complex Ayurvedic principles and dietary guidelines for practitioners.

[Note: The above list is limited to 75. Total glossary definitions available: 156]