Value addition of raw ingredients through Ayurvedic preprocessing
Journal name: World Journal of Pharmaceutical Research
Original article title: Value addition of dietary raw ingredients through preprocessing –an ayurvedic and traditional view
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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Prashant B. Bedarkar
World Journal of Pharmaceutical Research:
(An ISO 9001:2015 Certified International Journal)
Full text available for: Value addition of dietary raw ingredients through preprocessing –an ayurvedic and traditional view
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
Doi: 10.20959/wjpr201717-10456
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Summary of article contents:
Introduction
The Ayurvedic system of medicine emphasizes the critical role of diet in disease management and treatment, encapsulated in the concept of Pathya Kalpana, which refers to dietary formulations that serve as adjuvants for promoting health. The foundational principles of Ayurveda, particularly Samskara, which involves altering the qualities of medicinal substances, are significant in the preprocessing of dietary raw ingredients. Despite the prevalent use of these ingredients, there is a lack of comprehensive documentation on their pharmaceutical preprocessing, necessitating a systematic review of Ayurveda's rich texts to collate this information.
The Concept of Samskara in Ayurveda
Samskara represents the traditional process of transforming and enhancing the qualities of substances used in Ayurvedic therapeutics. This concept is not merely about purification but encompasses a variety of preprocessing techniques that prepare dietary ingredients for medicinal use. For instance, raw food ingredients often undergo specific procedures, referred to as Shodhana, to alter their properties for better therapeutic efficacy. This processing adds value to the ingredients, enhancing their medicinal benefits and allowing them to integrate effectively into Ayurvedic formulations, a practice that differs from modern food industry methods.
Preprocessing Techniques and Their Significance
Ayurvedic texts elaborate on various preprocessing techniques employed for common dietary ingredients, which may include methods like boiling, immersion in acidic liquids, or steaming. For example, turmeric undergoes a complex preprocessing procedure involving boiling in cow urine and using medicated waters, which may change its chemical composition, improve its appearance, and enhance its medicinal properties. Similarly, garlic is processed to reduce its pungency and potential allergenic effects. These preprocessing methods are crucial for optimizing the ingredients’ health benefits and ensuring their safety in therapeutic applications.
The Role of Food Ingredients in Ayurvedic Therapeutics
Food ingredients are fundamental to Ayurvedic medicinal formulations, demonstrating their therapeutic importance beyond mere dietary roles. They interact synergistically with other components, amplifying their pharmacological actions through Samyoga, the combination of substances. The Ayurvedic approach elucidates how preprocessing affects the medicinal value of ingredients, requiring a deeper understanding of these processes to harness their full potential in treatment. This interaction is vital, as the qualities imparted during preprocessing can significantly augment the therapeutic outcomes.
Conclusion
In conclusion, the Ayurvedic practice of preprocessing dietary ingredients through methods rooted in traditional wisdom embodies a unique approach to enhancing their therapeutic value. By documenting and understanding these techniques, Ayurveda presents a distinctive avenue for research, diverging from contemporary food industry practices. The emphasis on pharmacological evaluation of these preprocessing methods underscores their potential to contribute significantly to healthcare, reaffirming the need for ongoing research into Ayurveda's methods and their applications in modern therapeutic contexts.
FAQ section (important questions/answers):
What is the significance of 'Pathya Kalpana' in Ayurveda?
'Pathya Kalpana' are dietary formulations in Ayurvedic therapeutics that prepare raw food ingredients for medicinal use by enhancing their therapeutic properties through preprocessing techniques.
What does 'Shodhana' signify in Ayurvedic processing?
'Shodhana' refers to a series of purification and preprocessing techniques in Ayurveda, aimed at altering the qualities of raw ingredients to improve their effectiveness in medicinal formulations.
How does turmeric undergo preprocessing in Ayurveda?
Turmeric ('Haridra') is subjected to various processes, including boiling in cow urine, decoction of certain plants, and steaming to enhance its medicinal properties and alter its chemical composition.
What preprocessing method is used for garlic in Ayurveda?
Garlic ('Rasona') is preprocessed by removing its inner shoot and soaking it overnight in buttermilk to reduce its pungent smell and irritant properties, thereby improving its digestibility.
How do preprocessing methods differ between Ayurveda and contemporary practices?
Ayurvedic preprocessing emphasizes altering the therapeutic properties of ingredients, while contemporary practices largely focus on preservation and extended shelf life, often overlooking the medicinal aspects.
Why is pharmacological evaluation important for Ayurvedic preprocessing?
Pharmacological evaluation is crucial to validate the efficacy of preprocessing methods mentioned in Ayurvedic texts, establishing their potential benefits and differentiating them from modern food processing techniques.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Value addition of raw ingredients through Ayurvedic preprocessing”. 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 refers to substances consumed for nutritional support and sustenance. In Ayurvedic medicine, food is integral to health, being described as 'Rasa pradhana,' meaning its effect is primarily due to its flavor. Ayurvedic practices emphasize both dietary ingredients and their processing to enhance their medicinal properties.
2) Shodhana (Sodhana):
Shodhana is a preprocessing technique in Ayurveda aimed at purifying raw ingredients to enhance their therapeutic qualities. It involves methods that alter the properties of substances, such as boiling or soaking, to improve their digestibility, potency, and effectiveness when formulated into medicines.
3) Water:
Water is a fundamental component in Ayurvedic preparations, often used for soaking, boiling, or integrating ingredients. It acts as a medium for Shodhana processes, facilitating extraction and transformation of medicinal properties from herbs and foods, thereby enhancing their therapeutic efficacy.
4) Substance:
A substance refers to any material or extract used in Ayurvedic formulations. This term encompasses dietary ingredients, herbs, minerals, and any raw materials processed to create therapeutic products. The categorization of substances is essential for understanding their specific health benefits and manufacturing methods.
5) Turmeric:
Turmeric, known as Haridra in Ayurveda, is a potent herb recognized for its antimicrobial and anti-inflammatory properties. Its preprocessing, including Shodhana, is essential to modify its qualities for enhanced medicinal effects, making it a vital component in various Ayurvedic therapies and health concoctions.
6) Kalpana:
Kalpana refers to the formulation or preparation of medicines in Ayurveda. Specifically, Pathya Kalpana involves dietary adjuvants designed for health promotion and disease management, emphasizing the importance of integrating cooking and processing techniques that elevate the health benefits of food.
7) Drug:
In the context of Ayurveda, a drug encompasses any substance used for medicinal purposes, including both processed food ingredients and herbal extracts. The principles of Samskara are applied to modify the properties of drugs, making them more effective and suitable for therapeutic applications.
8) Butter milk (Buttermilk):
Buttermilk, the liquid left after churning milk, is utilized in Ayurveda as a digestive aid. Its role in preprocessing ingredients helps enhance their properties, showcasing the importance of fermentation in food preparation and its connection to health benefits.
9) Samskara:
Samskara refers to the various processing techniques employed to alter the characteristics and enhance the efficacy of substances in Ayurveda. It includes methods like boiling, fermentation, and roasting, which not only ensure the safety of foods but also modify their pharmacological properties for better health outcomes.
10) Meat:
Meat in Ayurveda is recognized for its nutritional value and therapeutic potential. Its preparation involves specific techniques such as boiling or roasting that make it more digestible and palatable, while enhancing its ability to support bodily functions and overall health when included in medicinal formulations.
11) Milk:
Milk is considered a fundamental food in Ayurveda, valued for its nourishing and Ayurvedic qualities. It often undergoes boiling or processing before consumption, and is frequently used in formulations to balance body doshas and enhance the effectiveness of other ingredients when combined.
12) Putapaka (Puta-paka):
Putapaka is a method of cooking that involves roasting ingredients wrapped in leaves or dough, allowing them to absorb the essential flavors and nutrients. This traditional technique is crucial in Ayurveda to promote the bioavailability of medicinal properties within food and herbal preparations.
13) Medicine:
Medicine in this context encompasses all kinds of therapeutic preparations, including herbal and dietary remedies. Ayurvedic medicine emphasizes the preparation processes, forming a vital aspect of treatment, and focusing on enhancing health through natural substances and tailored dietary practices.
14) Gujarat:
Gujarat is a state in India known for its rich tradition in Ayurveda and herbal medicine. It is home to institutions such as the Gujarat Ayurved University, where research and practices emphasize the preparation and application of natural ingredients for health benefits, including dietary therapies.
15) Pathya:
Pathya refers to the principles of dietary management in Ayurveda, focusing on foods that are suitable for health and therapeutic purposes. It emphasizes the significance of using specific formulations of dietary agents to promote healing and manage health conditions effectively.
16) Garlic:
Garlic, or Rasona, is a widely used herb in Ayurveda known for its health benefits. It possesses potent medicinal properties, and its processing, such as soaking in buttermilk, is essential to eliminate its pungency and enhance its therapeutic value in formulations.
17) Rice (Rce):
Rice is a staple grain and significant component of the Ayurvedic diet, often used for its calming and strengthening properties. Its preparation, storage, and even aging are considered vital for optimizing its health benefits and enhancing its digestibility within various Ayurvedic treatments.
18) Ghi (Ghee):
Ghee, or clarified butter, is revered in Ayurveda for its nourishing and medicinal qualities. Traditionally prepared through churning and heating, it serves as a vital ingredient in many formulations due to its ability to enhance absorption of herbal properties and promote overall health.
19) Pharmacological:
Pharmacological relates to the study of drug action and effects on biological systems. In Ayurveda, understanding the pharmacological properties of various ingredients allows for precise formulations that leverage their medicinal benefits, ensuring effective treatments through the integration of dietary practices and herbal remedies.
20) Jaggery:
Jaggery is a traditional sweetener derived from sugarcane or palm sap, valued for its mineral content in Ayurveda. It is often recommended for its health-promoting properties and is used in various preparations to enhance therapeutic efficacy while providing sweetness and nourishment.
21) Sour gruel:
Sour gruel, known as Kanji, is a fermented preparation used in Ayurvedic cuisine for its digestive benefits. Used in Shodhana processes, it acts as a medium to enhance the properties of ingredients, promoting better absorption and utilization of their medicinal components.
22) Purification:
Purification refers to the processes undertaken to cleanse and prepare substances in Ayurveda. This is critical in ensuring that dietary and herbal ingredients are safe for consumption and enhance their medicinal qualities through appropriate preprocessing methods, thereby increasing their efficacy.
23) Bhaishajya (Bhaisajya):
Bhaishajya means 'medicine' or 'remedy' in Ayurveda, encompassing both herbs and processed food formulations. It highlights the importance of understanding dietary and herbal preparations' therapeutic roles and their application in holistic health practices.
24) Colouring (Coloring):
Colouring refers to the changes in color that occur in food processing, particularly in herbs like turmeric. Such transformations, often induced during Shodhana, can affect the perception and acceptability of herbs in medicinal preparations, link the visual aspects with their therapeutic properties.
25) Ayurveda (Ayus-veda):
Ayurveda is an ancient system of holistic medicine originating from India. It encompasses a wide array of practices focused on balancing body, mind, and spirit through natural substances, dietary changes, and lifestyle modifications aimed at promoting health and preventing disease.
26) Nighantu (Nighamtu):
Nighantu refers to Ayurvedic lexicons that list various herbs, their properties, and uses in treatment. They serve as guides for practitioners to understand how to prepare and process dietary ingredients effectively for therapeutic purposes, enhancing the overall efficacy of Ayurvedic practices.
27) Samyoga:
Samyoga denotes the concept of combination in Ayurveda, emphasizing how the synergy between different herbs and dietary items can enhance their therapeutic effects. This principle underlies the formulation of dietary and medicinal preparations to optimize health benefits and promote holistic healing.
28) Haridra:
Haridra is the Sanskrit name for turmeric, a key herb in Ayurveda praised for its anti-inflammatory and antioxidant properties. Its use in both cooking and medicinal preparations highlights its importance in enhancing health, while its Shodhana emphasizes the need for proper processing.
29) Pungent:
Pungent refers to the strong, sharp flavor often associated with certain herbs like garlic and onion. In Ayurveda, pungency can be beneficial for digestive health but may require modification through processes like Shodhana to render them more palatable and reduce irritancy.
30) Heating:
Heating is a fundamental aspect of food processing in Ayurveda, used to modify the properties of ingredients. Techniques such as boiling and frying serve to enhance digestibility, safety, and flavor, making medicinal formulations more effective and enjoyable for consumption.
31) Rasona:
Rasona is the Sanskrit term for garlic, known for its medicinal properties and uses in Ayurvedic practices. Due to its pungency, garlic often requires preprocessing like soaking in buttermilk to enhance its medicinal efficacy and improve its flavor before use in treatments.
32) Surana (Shurana):
Surana, referring to the corm of Amorphophallus campanulatus in Ayurveda, is valued for its health benefits. Its preprocessing methods aim to reduce irritancy and enhance its therapeutic properties, illustrating the importance of proper preparation of natural substances for effective use.
33) Insect:
Insects can be pests that threaten the integrity and quality of food ingredients. In Ayurvedic practices, methods to preprocess and store ingredients, such as oil coating, are employed to protect against infestations, ensuring that dietary and herbal remedies remain potent and safe.
34) Kanji (Kamji):
Kanji is a fermented drink made from rice, often used in Ayurvedic diets for its probiotic benefits. It acts as a sour gruel to enhance the properties of other ingredients during Shodhana, promoting better digestion and absorption of nutrients in medicinal formulations.
35) Honey:
Honey is valued in Ayurveda for its antibacterial and soothing properties. It is often used as a sweetener in herbal concoctions and is believed to enhance the medicinal effects of various ingredient formulations, promoting digestion and overall health benefits.
36) Pulse:
Pulses are legumes that form an essential component of the Ayurvedic diet. They provide plant-based protein and nourishment, and, similar to other grains, require proper processing for optimal health benefits, digestion, and inclusion in medicinal preparations.
37) Toya:
Toya refers to water or liquid used in preparations. Its significance in Ayurveda includes serving as a medium for Shodhana, enhancing the properties of ingredients through soaking or boiling and contributing to the overall therapeutic outcomes of formulations.
38) Rasa (Rasha):
Rasa means 'taste' in Sanskrit, which plays a central role in Ayurveda. It is believed that the taste influences the medicinal properties of dietary ingredients, determining their effects on the body and guiding dietary choices tailored for health promotion.
39) Fire:
Fire symbolizes the transformative processes in Ayurveda, such as cooking and heating, critical for enhancing the action of food and medicinal preparations. Fire is associated with Agni, the digestive fire, underlying the importance of proper cooking methods in maintaining health.
40) Sour:
Sourness is one of the six basic tastes (rasa) in Ayurveda that influences digestion and metabolism. Ingredients with sour properties are often used to improve appetite and enhance digestion, playing a significant role in balancing dietary approaches within Ayurvedic practices.
41) Mangifera indica:
Mangifera indica refers to the mango tree, significant in Ayurveda for its nutritional and health benefits. The fruit and its components are commonly utilized in various formulations, underscoring the importance of regional plants in Ayurvedic practices and dietary therapies.
42) Mental disorder:
Mental disorders, as recognized in Ayurvedic medicine, include various psychological conditions requiring holistic treatments. Ayurveda emphasizes dietary practices in managing symptoms, using herbs and formulations tailored to balance the mind and spirit while addressing physical aspects of health.
43) Curcuma longa:
Curcuma longa is the botanical name for turmeric, highly valued in Ayurveda for its anti-inflammatory and antioxidant effects. Its preprocessing enhances its medicinal properties, making it essential in both dietary and therapeutic applications within Ayurvedic practices.
44) Cow urine (Cow's urine):
Cow urine is considered sacred and beneficial in Ayurvedic practices due to its purported medicinal properties. It is often employed in purification processes like Shodhana, underscoring its traditional use for enhancing the efficacy of various natural ingredients.
45) Allium sativum:
Allium sativum is the scientific name for garlic, renowned for its health benefits in Ayurveda. Its preprocessing techniques, such as soaking in buttermilk, are crucial for reducing its pungency, thus making it more suitable for therapeutic uses in medicinal formulations.
46) Fortification:
Fortification refers to enhancing the nutritional value of foods by adding essential nutrients. In Ayurveda, fortification practices ensure that dietary components provide significant health benefits, aligning with the holistic approach that emphasizes nourishment alongside healing.
47) Phytochemical:
Phytochemicals are bioactive compounds found in plants that contribute to health benefits. In Ayurvedic medicine, these compounds are critical, as formulations harness their properties to promote healing and balance within the body, emphasizing the relevance of natural ingredients in treatment.
48) Observation:
Observation plays a crucial role in the Ayurvedic tradition, where practitioners study the effects of various dietary ingredients and formulations. Such empirical practices help in refining preparation methods and understanding the health benefits tied to specific components and treatments.
49) Saurashtra (Saurastra):
Saurashtra is a region in Gujarat, India, known for its rich tradition in Ayurveda and herbal practices. Its geographical significance relates to the availability of diverse medicinal plants, fostering an environment for the perpetuation of Ayurvedic knowledge and its practical applications.
50) Bhallataka:
Bhallataka, scientifically known as Semecarpus anacardium, is a medicinal plant used in Ayurveda, particularly for its anti-diabetic properties. Its treatment processes involve specific traditional methods that aim to enhance its efficacy when included in dietary preparations, showcasing its therapeutic potential.
51) Tilataila (Tila-taila):
Tila-taila, or sesame oil, is valued in Ayurveda for its nourishing and therapeutic properties. It is often employed in cooking and medicinal preparations, enhancing the nutritional profile and offering various health benefits through its integration into Ayurvedic practices.
52) Discussion:
Discussion refers to the analysis and interpretation of findings related to dietary ingredients and their effects in Ayurvedic context. It promotes knowledge sharing, fosters research, and cultivates a deeper understanding of how preprocessing and formulations impact health outcomes.
53) Science (Scientific):
Scientific principles underpinning Ayurveda involve investigating the effects of herbal and dietary ingredients through empirical evidence. Utilizing scientific methodologies allows for a deeper understanding of how traditional practices intersect with modern research, validating the efficacy of Ayurvedic treatments.
54) Kapittha:
Kapittha, known as Feronia elephantum, is a fruit whose preparations are utilized in Ayurveda. Its traditional processing methods are aimed at enhancing health benefits, underscoring the importance of using local and natural resources in practical applications within Ayurvedic medicine.
55) Bijapura (Bija-pura):
Bijapura refers to the tender leaves of the bijapura plant used in Ayurvedic preparations. Many such regional plants emphasize the significance of utilizing local ingredients in formulations, indicating how specific parts of the plant can contribute to the overall health benefits.
56) Dhanyaka:
Dhanyaka, or coriander, holds a significant place in Ayurvedic medicine for its cooling properties and digestive benefits. It serves both as a culinary herb and therapeutic component, showcasing the dual role of dietary ingredients in Ayurvedic healing practices.
57) Prabhava:
Prabhava means the effect or influence of a substance in Ayurveda. Understanding Prabhava is crucial for practitioners to discern how different herbs and ingredients may interact, ensuring that formulations stabilize and enhance therapeutic outcomes.
58) Apasmara:
Apasmara refers to the condition described in Ayurveda akin to epilepsy or seizures. Ayurvedic treatments emphasize dietary strategies and specific formulations to address this condition, illustrating the interplay between diet and neurological health in traditional practices.
59) Pradhana:
Pradhana signifies the primary or most important aspect within a specific context. In Ayurvedic formulations, identifying the Pradhana ingredient helps determine the primary therapeutic action and benefits, guiding practitioners in creating effective remedies tailored to patient needs.
60) Sthapana:
Sthapana denotes the concept of establishing or aging certain ingredients to enhance their properties in Ayurveda. This practice is critical, especially for preparations requiring maturation, allowing the combination of flavors and medicines to reach their optimal efficacy.
61) Vishesha (Visesa):
Vishesha refers to specific attributes or qualities of a substance in Ayurveda. Recognizing Vishesha aspects enables practitioners to tailor treatments and dietary practices effectively, ensuring that the properties of individual herbs and ingredients align with health intentions.
62) Activity:
Activity pertains to the functional or therapeutic effects of dietary and medicinal substances. In Ayurvedic contexts, assessing the Activity of different preparations informs practitioners about their efficacy, guiding formulation practices while underscoring the role of synergy in health outcomes.
63) Ardraka:
Ardraka is the Sanskrit term for ginger, recognized for its digestive and anti-inflammatory properties in Ayurveda. Proper preprocessing enhances its medicinal qualities, illustrating the importance of ginger in dietary formulations as well as healing practices.
64) Ajamoda (Aja-moda):
Ajamoda is known as ajwain (carom seeds) in Ayurveda, valued for its carminative and digestive properties. Understanding its preprocessing and integration into dietary practices is vital for optimizing its health benefits and therapeutic effects in various formulations.
65) Samanya:
Samanya refers to generalized or common principles in Ayurveda related to dietary practices, emphasizing the importance of shared processing methods for various ingredients. Adhering to Samanya practices ensures a balanced approach to health and well-being.
66) Gomutra (Go-mutra):
Gomutra, or cow urine, is revered in Ayurveda for its purported medicinal properties and is utilized in purification processes. Its traditional applications underscore its significance and the holistic view of using natural substances in both dietary and medicinal formulations.
67) Disease:
Disease refers to any disturbance of health recognized in Ayurveda. The approach to managing Disease involves dietary changes and specific formulations tailored to restore balance and promote healing, emphasizing the integral role of food in health maintenance.
68) Allergy:
Allergy encompasses hypersensitivity reactions that can arise from certain dietary ingredients. In Ayurvedic practices, understanding the potential for allergic reactions is crucial in customizing dietary recommendations and treatments to ensure safety and well-being for individuals.
69) Itching:
Itching or pruritus is a symptom often linked to skin conditions or allergies. In Ayurveda, the management may include dietary adjustments or topical formulations that address underlying imbalances, highlighting the connection between diet, skin health, and overall wellness.
70) Harvesting (Harvest):
Harvest signifies the process of gathering crops and medicinal plants. In Ayurveda, proper harvesting aligns with the seasons, ensuring that ingredients maintain their efficacy and quality, which is crucial for creating effective remedies and formulations.
71) Buddhi:
Buddhi refers to intellect or discernment in Ayurveda. Understanding the role of Buddhi relates to making informed dietary choices that align with one's health needs, emphasizing mindfulness and awareness in nutritional practices.
72) Dravya:
Dravya means substance or material in Ayurveda, covering a range of ingredients from herbs to minerals. Recognizing the category of Dravya is essential in creating effective medicinal formulations and understanding the therapeutic roles played by various natural substances.
73) Unmada:
Unmada refers to mental disorders or madness in Ayurvedic texts. Recognizing the interplay between diet and mental health is essential; Ayurveda emphasizes therapies targeting both physical and psychological aspects to restore balance and well-being.
74) Dhanya:
Dhanya encompasses grains and nutritious seeds in Ayurveda, emphasizing their importance in a balanced diet. Its preparation and inclusion in meals reflect the principles of nourishment and health, playing a significant role in maintaining overall well-being.
75) Patana:
Patana refers to the extraction or processing methods used to enhance the medicinal properties of substances in Ayurveda. Understanding Patana is critical for practitioners to optimize the effects of dietary preparations and ensure their therapeutic efficacy.
[Note: The above list is limited to 75. Total glossary definitions available: 96]