Rakta_Dhatu is the second dhatu from saptadhatwagni

Rakta_Dhatu is the second dhatu from saptadhatwagni

2. Definition (Nirukti).
Body constituent, which is red in colour is called as Rakta
Dhatu.
It is the 2
nd
dhatu formed from the Ahara Rasa.

3. Synonyms (Paryaya):

 Rudhira.

Shonita.

Asrik. Indicates to red colour.

Lohita.

Asra.

Kshataja: ‘Kshata’ means wound. Body constituent which
oozes from the wound is called ‘Kshataja’.

4. Location of Rakta Dhatu (Sthana)
1.Raktavaha strotas.
2.Raktashaya.
3.Hridaya and Raktavaha sira.
4.Raktadhara Kala.
Metabolism of Rakta dhatu takes place at the
roots of Raktava strotas.

5. Roots of Raktavaha strotas play a vital role in the metabolism of
Rakta Dhatu.
Yakrit (Liver), Pleeha (Spleen) and Raktavahi dhamanis (Blood
vessels) are roots of Raktavaha strotas.

According to Ayurveda, rakta dhatu is metabolised, synthesized
and catabolised in Yakrit and Pleeha. Rakta dhatu is stored in it.
Mala of Rakta dhatu is pitta, which is formed in liver and then it is
excreted along with purisha (faeces).

Clinically, we can see disorders of rakta dhatu reflect on liver and
spleen because they are the roots.

6. Ref: Su. Sh. 5/8.

Liver & Spleen store large amount of blood hence
liver and spleen are called as dhatvashaya
(storehouse) of rakta dhatu.

Liver can store 450ml of blood in hepaic veins and
hepatic sinuses.

Spleen can store 100 ml of blood in its venous
sinuses and red pulp.

7. Endothelial lining of hepatic and splenic sinuses and
endothelial lining (tunica intima) of blood vessels are called
as Raktadhara Kala.
̲ÌiÉrÉÉ U£ükÉUÉ qÉÉÇxÉxrÉ AprÉliÉUiÉ: iÉxrÉÉÇ zÉÉåÍhÉiÉÇ ÌuÉzÉåwÉiÉ: cÉ
ÍxÉUÉxÉÑ rÉM×üiÉ msÉÏ»ûÉå cÉ pÉuÉÌiÉ | xÉÑ. zÉÉ. 4/10.

8. U£üÉSÏlÉÉÇ iÉÑ xÉuÉïzÉUÏUcÉUÉhÉÉqÉÌmÉ ÌuÉzÉåwÉåhÉ ™SrÉÇ xjÉÉlÉqÉÑ£üqÉ |
(cÉ. ÍcÉ. 24/36. cÉ¢ü)
Though rakta dhatu circulates in whole body, heart is
the specific site of rakta dhatu because rakta dhatu
flows through sira emerging of heart.

9. Panchbhautik Predominance:
U£Çü iÉåeÉÉåeÉsÉÉiqÉMüqÉ | (xÉÑ.xÉÔ. 15/8 pÉÉlÉÑqÉiÉÏ)
Teja and Jala Mahabhuta are predominantly present in Rakta
Dhatu.
Teja Mahabhut gives red colour to Rakta Dhatu.
Jala Mahabhut maintains viscus nature of Rakta Dhatu.

10. Panchbhautik Properties:
Mahabhuta Qualities of Rakta Dhatu
Prithvi Odour (Visragandhi)
Jala Viscosity (Dravata)
Teja Colour (Raag)
Vayu Pulsation (Spandan)
Akasha Lightness (Laghuta)

11. Qualities of Rakta Dhatu: (Guna).
Colour of Shuddha Rakta Dhatu:
1.Red like heated gold.

2.Blackish red like ‘Indragopa’
insect.

3.Red lotus

4.Bright seeds of Abrus precatorius
(Gunja).

12. AlÉÑwhÉzÉÏiÉÇ qÉkÉÑUÇ ÎxlÉakÉÇ U£Çü cÉ uÉhÉïiÉ: |
zÉÉåÍhÉiÉÇ aÉÑ ÌuÉxÉëÇ xrÉÉ̲SÉWû¶ÉÉxrÉ ÌmɨuÉiÉ || (xÉÑ. xÉÔ. 21/17)

ClSìaÉÉåmÉmÉëiÉÏMüÉzÉqÉ AxÉÇWûiÉqÉ AÌuÉuÉhÉïÇ mÉëM×üÌiÉxjÉÇ eÉÉlÉÏrÉÉiÉ |
(xÉÑ. xÉÔ. 14/22)
Sushruta has described features of Rakta dhatu as follows.
o Rakta dhatu is warm (Anushna-shita).
o Taste is sweet (Madhura).
o Rakta dhatu is unctious (Snigdha).
o It is heavier.
o It has fleshy odour (Visra-gandha).

13. ..qÉkÉÑUqÉÏwÉssÉuÉhÉÇ ÎxlÉakÉÇ AzÉÏiÉÉåwhÉÇ aÉÑÂ | (A. xÉÇ. xÉÔ. 36/5)
o Taste of pure rakta dhatu is sweet and slightly salty.
o Rakta dhatu is a warm fluid.

14. Dhatu which nourishes the body as well as support the body.
Rakta dhatus important Karma is
1. Jeevan karma and 2. Prananuvartana.
Jeevan means life. Life of every human being depends on proper
blood circulation and on ‘Prana’ i.e. Oxygen present in air carried
by rakta dhatu.
Prananuvartana: circulation of O2 with Rakta dhatu.

15. U£Çü uÉhÉïmÉëxÉÉSÇ qÉÉÇxÉmÉÑÌ¹Ç eÉÏuÉrÉÌiÉ cÉ | (xÉÑ. xÉÔ. 15/5)
Varnaprasad: Lustre of skin colour depends on volume and
qualities of Rakta dhatu.
Lustre of skin, pink colour of nails, palms, ears, etc can be in
varnaprasadan.
Normal pink nails White nails
Paleness of skin Normal colour of skin

16. Nourishment of Mamsa Dhatu. (Mamsa Pushti):

It is another important function of Rakta dhatu.

17. 1.Dhatupurana – Rakta dhatu provides Prana to every dhatu,
which is called as dhatu puana. Due to dhatupuarana, every
organ receives Prana as well as other nutrients and obtains
energy to perform physiological functions.

2.Sparsha grahan – sensation of touch depends on blood
circulation to particular organ or part of body. Perception of
touch depends on vata dosha and rakta dhatu.

18. Normal value of Rakta Dhatu is 8 Anjali.

According to Sushruta, exact volume of
dosha, dhatu, and mala cannot be
measured.

19. Everyday older Rakta dhatu is catalyzed in liver and spleen. At
the same time, new rakta dhatu is synthesized from food.
According to charaka, synthesize of dhatu from food is a cyclic
process.

Factors contributing in synthesis of Rakta dhatu.
1.Nutritious food.
2.Balanced state of Jatharagni.
3.Balanced state of Pachak pitta.
4.Balanced state of Ranjaka pitta.
5.Healthy status of Yakrit and Pleeha.

20. 1. Nutritious food:
Panchbhautik food predominantly containing Agni and Jala
mahabhut is required for proper nourishment of Rakta dhatu.
Sweet & Sour tastes predominantly enhance biosynthesis of
rakta dhatu.

2. Balanced state of Jatharagni.
Proper digestion of nutritious food and its absorption in body
depend upon balanced state of Jatharagni and Pachak pitta.

3. Healthy status of Yakrit and Pleeha.
Proper metabolism of Rakta dhatu is done by Yakrit and Pleeha.

21. 4. Balanced state of Ranjaka Pitta.
• According to Vagbhata, Amashaya is also the site of Ranjaka
pitta, which helps in transform ation of Rasa dhatu into red colour
Rakta dhatu.
Modern view of Ranjaka Pitta:
Ranjaka Pitta in amashaya can be compared with intrinsic factor,
which is secreted by gastric mucosa of stomach. It helps in
absorption of Vit. B12, which plays important role in Erythropoesis.

22. • Pitta present in Liver and Spleen is called as Ranjaka Agni.
Ranjaka pitta transforms nutrients of Rakta dhatu in Poshya
(stable) Rakta dhatu.

• According to Sushruta, Agni and Pitta are homolgous
constituents hence Sushruta describes Ranjaka Pitta as
Ranjaka Agni.

23. Biotansformation of Rasa dhatu into Rakta Dhatu.
• Heat of Pitta transforms teja part of rasa dhatu into red coloured
Rakta dhatu.

•Whole volume of Rasa does not get transformed in Rakta , but
part of rasa which is homologous to rakta is tansformed into Rakta
dhatu.

24. Jatharagni Digests food;
Absorption of Ahara Rasa.
Synthesis of Rasa Dhatu.
Rasa enters hepatic-splenic circulation
Action of Ranjaka pitta
Synthesis of Rakta Dhatu
Rasa acquires red colour

25. Dalhan has explained three level metabolism of every dhatu.
Nutrients of Rakta
dhatu (Rakta poshak
Ansh)
Raktagni in
Raktavaha strotas
1. Sthayi (Poshya) Rakta
Dhatu
2. Upadhatu – Sira &
Kandara.
Precursor of Mamsa
(Mamsa Poshak Ansh).
Shtula bhag - Rakta Mala
Pitta
Sukshma bhag - kleda

26. Time taken for replenishment of Rakta Dhatu from Rasa Dhatu is
called Rasa Dhatu utpatti kala / Parktanaman Kala.
Rakta dhatu is formed in 2 Days by Charak. And also dhatu
Formation depends on strength of Agni.

Balances state of Rakta dhatvagni will enhance synthesis of Rakta
Dhatu.

According to sushrut, on 5
th
day rakta dhatu is synthesized from
Rasa Dhatu.

27. 1.Fresh and glowing skin
2.Active and alert sensory organs as well as sensory and motor
systems.
3.Good digestive power and regular arousal of hunger, thirst,
micturation and defecation reflex.
4.Positive physical responses & positive attitude.
5.Mental happiness and good nourishment of body
constituents.