Ayurvedic diet for managing asrigdara/dysfunctional uterine bleeding.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Ayurvedic diet for managing asrigdara/dysfunctional uterine bleeding.”. 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) Rasa (Rasha):
Rasa refers to the taste of a substance in Ayurveda. It is fundamental in determining the therapeutic effects of foods and drugs. Different rasas, such as Madhura (sweet), Katu (pungent), and Tikta (bitter), influence the body's dosha balance and overall health, guiding dietary choices and treatment plans.

2) Madhura:
Madhura translates to 'sweet' in Sanskrit and is one of the primary rasas in Ayurveda. Foods with a Madhura taste are associated with nourishing qualities, enhancing strength, and balancing the body's doshas. It is particularly relevant in treating conditions related to blood and pitta disturbances.

3) Drug:
Drugs in Ayurveda encompass a wide range of therapeutic substances that can treat or promote health. These include herbal formulations, minerals, and animal products. Each drug has distinct properties based on its rasa, virya, and other factors, influencing its use in treatments.

4) Virya:
Virya refers to the potency or strength of a substance to produce effects in the body post-digestion. It classifies drugs as Sheeta (cold), Ushna (hot), or other categories. Virya is vital in selecting treatments that align with individual patient needs and their specific conditions.

5) Raktapitta (Rakta-pitta):
Rakta-pitta describes blood-related disorders specifically characterized by heat and inflammation. Treatments focus on cooling measures and restoring blood balance to alleviate symptoms effectively.

6) Varga:
Varga classifies groups of substances in Ayurveda based on shared characteristics or uses. This can relate to plants, foods, or drugs with similar therapeutic properties, allowing practitioners to formulate effective treatments based on comprehensive botanical and pharmacological knowledge.

7) Kashaya (Kasaya):
Kashaya means astringent in terms of taste. This rasa is essential in Ayurveda for its role in balancing excess pitta and vata doshas. Foods and drugs with Kashaya properties help constrict tissues and can be effective in treating bleeding disorders.

8) Vipaka:
Vipaka refers to the post-digestive taste or effect of a substance in Ayurveda. It categorizes foods and drugs as Madhura (sweet), Amla (sour), or Katu (pungent) after digestion. Knowing vipaka guides practitioners in predicting long-term effects on the body.

9) Guna:
Guna represents the inherent qualities of substances in Ayurveda, such as Laghu (light), Guru (heavy), Snigdha (unctuous), or Ruksha (dry). Understanding the gunas of food and drugs helps in tailoring health solutions that align with an individual's constitution and conditions.

10) Asrigdara (Asrgdara, Asrij-dara):
Asrigdara refers to dysfunctional uterine bleeding in Ayurveda, characterized by excessive menstrual blood loss. This condition is associated with imbalances in dosha and dhatu. Ayurvedic treatments focus on addressing the root causes and restoring balance through dietary and herbal interventions.

11) Family:
Family in Ayurveda refers to the botanical family classification of plants used in medicine. Understanding the family reveals shared properties and therapeutic potentials among related species, aiding in the selection and application of herbal remedies in treatment protocols.

12) Ayurveda (Ayus-veda):
Ayurveda is an ancient Indian system of medicine focusing on maintaining health and treating diseases through a holistic approach. It emphasizes balance among the body's doshas, the use of natural substances, and personalized health practices to foster well-being.

13) Laghu:
Laghu means light in Ayurveda. It describes substances that are easily digestible and promote agility and clarity. Foods and drugs labeled as Laghu are often recommended for balancing heavy conditions and in treatments for various disorders, including those affecting digestion.

14) Milk:
Milk is a vital component in Ayurvedic nutrition and medicine, known for its nourishing properties. It is considered a complete food, beneficial for building strength, enhancing digestion, and balancing vata and pitta doshas. Different types of milk are used for specific therapeutic purposes.

15) Honey:
Honey, or Madhu, is revered in Ayurveda for its medicinal properties, including being a natural sweetener with various health benefits. It helps in soothing inflammation, promotes digestion, and enhances the effectiveness of other medicines when used in formulations.

16) Food:
Food, or Ahara, is a fundamental aspect of Ayurvedic health. Different types of food can promote balance or lead to disease depending on their qualities. Ayurveda emphasizes the importance of wholesome, nourishing foods tailored to an individual's constitution and health needs.

17) Bleeding:
Bleeding in Ayurveda refers to abnormal or excessive physiological blood loss that may arise from various conditions, including menstrual disorders. Understanding bleeding's nature and causes is essential for developing effective Ayurvedic treatments that restore balance and prevent recurrence.

18) Disease:
Diseases in Ayurveda represent imbalances that affect health. Understanding the nature of diseases enables practitioners to develop tailored treatments, focusing on restoring balance among the body’s doshas.

19) Ahara:
Ahara translates to food in Ayurveda, encompassing all substances taken for nourishment. It is a critical element for maintaining health and preventing disease. Ayurveda emphasizes the consumption of Ahara that matches individual needs and supports overall wellness.

20) Guru:
Guru refers to the quality of heaviness in Ayurveda. It describes substances that can promote nourishment and strength but may also cause sluggishness or digestive issues if misused. Balancing Guru properties in food choices is important for health management.

21) Pharmacological:
Pharmacological relates to the science of drug action and their therapeutic effects. In Ayurvedic practice, understanding the pharmacological properties of herbs and foods enables practitioners to devise effective treatment plans that consider individual patient needs and diseases.

22) Madhurarasa (Madhura-rasa):
Madhura-rasa is the sweet taste in Ayurveda. It is beneficial for promoting vitality, balancing doshas, and nourishing the body. Its properties help mitigate conditions related to vata and pitta imbalances, making it a central element in treating various health issues.

23) Medicine:
Medicines in Ayurveda refer to natural substances used to treat and prevent ailments. These encompass a wide range of plants, minerals, and animal products, with specific formulations tailored to individual health needs.

24) Katu:
Katu translates to pungent in Ayurveda. This rasa aids in digestion and circulation but can aggravate pitta dosha if consumed in excess. Foods and drugs with Katu properties can stimulate appetite and improve metabolic functions.

25) Shalmali (Salmali):
Shalmali (Salmalia malabarica) is a plant known for its use in Ayurveda. Its flowers and various parts are recognized for their medicinal properties, especially in treating conditions like raktapitta and helping balance the doshas through dietary applications.

26) Snigdha:
Snigdha means unctuous or oily, describing substances that provide nourishment and moisture. In Ayurveda, Snigdha properties are associated with soothing and grounding effects, essential in balancing vata and beneficial in various formulations to promote health.

27) Ruksha (Ruksa):
Ruksha means dry, referring to substances that can absorb moisture and reduce excess in the body. In Ayurvedic practice, Ruksha qualities are often employed to combat excess mucus or dampness, thereby addressing imbalances in certain doshas.

28) Madhu:
Madhu refers to honey in Ayurveda. Known for its healing and restorative properties, Madhu is used in many Ayurvedic formulations for its ability to balance doshas, provide energy, and enhance the effects of other medicinal ingredients.

29) Diet:
Diet in Ayurveda includes the daily intake of food and drink, emphasizing the importance of balance and nutritional quality for maintaining health. A well-planned diet tailored to an individual's constitution can prevent disease and promote overall well-being.

30) Tanduliyaka (Tamduliyaka):
Tanduliyaka, or Amaranthus spinosus, is a plant with significant nutritional and medicinal properties. Its use in Ayurveda is primarily for its hemostatic qualities, making it beneficial for conditions linked to blood health and digestive issues.

31) Pradara:
Pradara denotes excessive menstrual bleeding in Ayurvedic terms, correlating with raktapitta. It signifies a condition that requires dietary and herbal intervention to restore balance and manage symptoms effectively.

32) Roga:
Roga refers to disease or ailment in Ayurveda, distinguishing various health conditions based on imbalances in doshas and dhatus. Understanding the nature of roga is fundamental for diagnosis and treatment in Ayurvedic practice.

33) Udumbara:
Udumbara (Ficus glomerata) is a medicinal plant used in Ayurveda. Its components are often utilized for their therapeutic benefits, particularly in managing various health issues linked to blood and digestive disorders.

34) Anupana:
Anupana refers to substances used as carriers for medicines in Ayurveda, enhancing their absorption and effectiveness. Choosing appropriate anupana can optimize treatment results based on the nature and qualities of the primary drug.

35) Ghrita (Ghrta):
Ghrita refers to clarified butter (ghee), a staple in Ayurvedic medicine. Known for its nourishing and warming properties, Ghrita is used to enhance digestion, bolster immunity, and strengthen the body when combined with specific herbs.

36) Tikta:
Tikta means bitter in Ayurveda and signifies a rasa associated with detoxification and cleansing effects on the body. Foods and herbs with Tikta properties are used to balance pitta and for various therapeutic indications.

37) Samhita:
Samhita refers to classical texts in Ayurveda that compile knowledge of medicinal practices, herbal formulations, and health management. These texts provide foundational principles guiding practitioners in the application of Ayurvedic medicine.

38) Dravya:
Dravyas in Ayurveda refer to substances or materials utilized for health purposes, including plants and minerals recognized for their medicinal properties and applications in treatments.

39) Phala:
Phala, meaning 'fruit,' indicates the edible fruiting part of plants recognized for their health benefits. In Ayurveda, phala are essential in nutrition, providing vitamins, minerals, and therapeutic properties to support overall health.

40) Kshira (Ksira):
Kshira refers to milk in Ayurveda, which is highly regarded for its nourishing properties. It serves as a fundamental element in dietary and medicinal recommendations across various contexts.

41) Grahin (Grahi):
Grahi refers to substances that have absorptive or binding qualities. In Ayurvedic medicine, grahi drugs are used to manage excessive bodily fluids or balance digestive issues effectively.

42) Veta:
Veta represents a specific classification in Ayurveda, often associated with particular properties or therapeutic uses in managing conditions. Understanding the distinctions within these classifications is essential for effective treatment strategies.

43) Goat milk:
Goat milk, known as Ajakshira, is a preferred dietary component in Ayurveda recognized for its digestibility and nourishing qualities. It is used therapeutically for its capacity to improve vital energy and support overall health.

44) Amradivarga (Amradi-varga):
Amradi-varga refers to a classification of fruits in Ayurveda, particularly relating to their medicinal properties. Understanding this group aids practitioners in selecting appropriate fruits for treating specific conditions, promoting health and wellness.

45) Kushmanda (Kusmanda, Kushmamda):
Kushmanda, or Benincasa hispida, is a plant used in Ayurveda for its health benefits, particularly in managing disorders related to blood and promoting digestion. Its nutritional aspects are emphasized in various therapeutic practices.

46) Gambhari:
Gambhari, or Gmelina arborea, is celebrated in Ayurveda for its diverse medicinal benefits, particularly relating to blood health. Its incorporation into treatments focuses on harnessing its healing properties for effective management of specific conditions.

47) Kharjura:
Kharjura, or Phoenix dactylifera, refers to dates, considered highly nutritious in Ayurveda. They are utilized for their sweet taste and health-enhancing attributes, particularly for supporting vitality, digestion, and energy levels.

48) Sharkara (Sarkara):
Sarkara denotes sugar or sweetener in Ayurveda, recognized for its nourishing properties. It plays an essential role in Ayurvedic formulations to enhance taste, improve digestion, and provide energy.

49) Sheetal:
Sheetal means cool in Ayurveda, describing substances or practices that help cool the body or mind. Understanding sheetal properties is vital for creating balanced treatments reflecting an individual's constitution and health requirements.

50) Panasa:
Panasa, or Artocarpus integrifolia (jackfruit), is acknowledged in Ayurveda for its nutritional value and therapeutic properties. It is used to enhance digestive health and promote tissue nourishment.

51) Dhanya:
Dhanya refers to cereals or grains in Ayurveda, fundamental for providing nutrition and maintaining health. The classification acknowledges their role in energy provision and overall well-being through proper dietary incorporation.

52) Amradi (Amra-adi):
Amradi signifies certain medicinal fruits beneficial in Ayurveda. Their properties are often utilized for promoting health, managing disorders, and enhancing vitality in treatment regimens.

53) Campu:
Campu refers to a type of poetic composition in Sanskrit, often incorporating scripts in the context of Ayurvedic texts. They typically blend traditional knowledge and medicinal wisdom, aiding in the preservation of knowledge through literature.

54) Yava:
Yava denotes barley, a crucial cereal in Ayurveda recognized for its digestibility and nutritive qualities. It is incorporated into various treatments aiming to support healthy digestion and metabolic function.

55) Benincasa hispida:
Benincasa hispida, known as Kushmanda in Ayurveda, is a plant valued for its health benefits and utility in treatment strategies. Its properties are leveraged to support digestion and manage disturbances related to vata and pitta doshas.

56) Tandulodaka (Tandula-udaka):
Tandulodaka refers to rice water, a gentle remedy in Ayurveda known for its nourishing properties. Used as an anupana, it aids in digestion and is utilized to soothe various gastric disturbances.

57) Dravyaguna (Dravya-guna):
Dravyaguna refers to the science of identifying and analyzing the properties of substances used in Ayurveda. This discipline assesses the pharmacological potential of herbs and materials based on their qualities, effects, and uses in treatments.

58) Samgrahin (Sangrahi, Samgrahi):
Samgrahi refers to substances that consolidate or bind biological functions. These substances are useful in Ayurveda for managing excess fluids and supporting treatment protocols that aim for stability in bodily processes.

59) Yuthika:
Yuthika, or Jasminum auriculatum, is a plant used in Ayurveda for its medicinal properties. It is recognized for its applications in promoting health and treating various doshic imbalances, particularly those connected to female reproductive health.

60) Science (Scientific):
Science in Ayurveda refers to the study of life and health principles, aiming to understand the human body and its interactions with nature. This scientific approach combines empirical observations with metaphysical insights, guiding health practices and integrating holistic well-being.

61) Pathya:
Pathya encompasses wholesome food and practices that enhance health and promote well-being in Ayurveda. It emphasizes adopting a balanced diet according to individual constitutions and current health conditions to support overall vitality.

62) Pushpa (Puspa):
Pushpa means flower in Ayurveda, and specific flowers are acclaimed for their medicinal properties. They are used in various formulations aimed at healing, nourishment, and enhancing health through holistic practices.

63) Kalpa:
Kalpa refers to the preparation or formulation of medicines in Ayurveda. It encompasses the methods and processes utilized in developing therapeutic compounds, often combining different dravyas to achieve the desired health outcomes.

64) Karma (Karman):
Karma in Ayurveda refers to the actions or functions of a substance within the body. The concept is critical for understanding how different foods and medicines exert their effects on bodily systems and health.

65) Shali (Sali):
Shali refers to a type of rice in Ayurveda valued for its nutritional content. It plays a significant role in dietary plans aimed at promoting health and managing various ailments effectively.

66) Sugar:
Sugar, or Sarkara, is recognized in Ayurveda for its energizing properties. It is commonly used in medicines and food preparations, offering not only sweetness but also therapeutic benefits in enhancing digestion and metabolism.

67) Blood:
Blood signifies a vital fluid in Ayurveda, associated with nourishment and vitality. Its proper balance is crucial for health, and various herbs and foods are utilized to restore and manage any imbalances effectively.

68) Vata:
Vata is one of the three doshas in Ayurveda, associated with air and space elements. It governs movement within the body and is crucial for regulating physiological processes. Imbalances in vata can lead to various health issues.

69) Shana (Sana):
Sana refers to Crotalaria juncea, a medicinal plant in Ayurveda known for its absorbent properties. It is included in treatments aiming to manage various digestive and bleeding conditions effectively.

70) Rice (Rce):
Rice is a staple food in Ayurveda cherished for its nutritional benefits. It is deemed nourishing and often combined with other ingredients in dietary plans to support overall health and balance in the body.

71) Ghi (Ghee):
Ghee, or Ghrita, plays a significant role in Ayurvedic nutrition. It is valued for its therapeutic properties, promoting digestion, nourishing tissues, and balancing doshas, particularly when used in specific medicinal recipes.

72) Hordeum vulgare:
Hordeum vulgare, or barley, is recognized in Ayurveda for its health-enhancing properties. It is often recommended for digestive health, weight management, and balancing vata dosha, making it a valuable dietary staple.

73) Dhanyavarga (Dhanya-varga):
Dhanya-varga refers to the category of grains and pulses in Ayurveda. This classification emphasizes the importance of incorporating these foods into diets for their nourishing and health-promoting properties.

74) Ajakshira (Ajaksira):
Aja-ksira refers to goat's milk, valued for its high digestibility and nutritional properties in Ayurveda, recognized for enhancing various health treatments.

75) Suffering:
Suffering signifies the state of physical or mental distress resulting from imbalances or health issues. In Ayurveda, understanding the sources of suffering is crucial for devising effective treatment approaches that restore balance and facilitate healing.

[Note: The above list is limited to 75. Total glossary definitions available: 222]