RAS ppt.pptx

Ras parichaya

1. Rasa Presented by Dr Aarti Sharma PG scholar 1 st year Dravyaguna department

2. Word Rasa is used in ayurveda at many places Rasa( aadh dhatu ) Rasa( Parad ) – In Ras sastra Rasa( Kalpana )- Bhaisajya kalpna Rasa( Rasnendriyarth )- Dravyaguna

3. रसनार्थो रस: | ( च.सू. 1/64) रस लक्षणं आस्वाद: | (र. वै. 1/167) रसनेन्द्रिय ग्राह्यो योअर्थ:स रस:| ( द्र.गु.सं. 1.1) रस्यते आस्वाद्हत इति रस: ( च.सू. 1/64)

4. Rasa is the essence of any dravya (drug) which indicate its property. It is the essence present in a drug which make it worth while. It is the first step to know the pharmacological action of a drug. Rasa is the main tool for new drug research .

5. Jal and Prithvi mahabhoot are considered as adhar and Akash , Vayu , Agni consider as nimmit karan of Rasa. Veerya and vipak of a drug is also depedent of rasa. Prabhav is specific pharmacological action. Acharya Susruta told Rasa is most important among five pharmacological action ( Ras,Guna,Veerya,Vipak,Prabhav ).

6. There are six type of rasa are described in ayurveda namely as Madhur (Sweet) Amla ( sour) Lavan (salty) Katu (pungent) Tikta (bitter) Kasaya (Astringent) Acharya Haarit replaced lavana rasa by kshar

7. ACHARYA NUMBER OF RAS BHADRAKAPYA 1 SAKUNTEY BRAHMAN 2 MOUDGILYA PURNAKSH 3 KOUSHIK HIRANYAKSH 4 KUMARSIRA BHARADWAJ 5 RAJARSI VAYORVID 6 NIMI 7 DHAMARGAV 8 KAMKAYAN ASANKHYA PUNARVASU ATREYA 6

8. Madhur Rasa Also known as swadu or sweet. In modern it can be co related with sugar molecules. High source of carbohydrate. Madhura Rasa – Sugar C 6 H 12 O 6 LAKSHAN:- Snehan Preenan Ahlaad Mardavam

9. GUNA-KARM:- Sarir satamya sarv dhatu vardhanam bal varn kar :- astvarg , jeevaniya,ashwagandha,satavari Trishna daah prasman : Useer Kesya : Narikel Kanthyo : Mulethi Balya:Vidari,Kshir vidari Brimhan :- Kharjur,Ashwagandha Tarpan : Mudagparni,Mamsparni

10. AMLA:- Also known as sour. Amla rasa – CH 3 COOH LAKSHAN:- Dant harshan Mukh stravan Svedan Mukhbodhan Vidaahasch asya kanth

11. Gun karma:- Bhaktam Rochyati - Matulung Agni Dipyati - Daadim , Amlaki Deham Brihmyati - Aam Mano Bodhyati - Matulung Balam Vardhyati - Amra Vatam Anulomyati - Vrikshamla Hridyam Tarpyati - Tintidak Asyam Stravyati-Jambeer Kledyati - Dadhi

12. LAVAN: these are salts. Lavana Salt- Nacl Sodium and chlorine They together form salt. LAKSHAN:- Praleeyan Kled visyandan Mukh mardavam Vidahan mukhasya

13. GUN-KARM:- Pachan Deepan-saindhav Lavan Kledan - Audbhid Lavan Bhedan Tikshna – Vid Lavan Sarvraspratyanikbhut - Saindhav Kapham Visyandati Margan Visodhyati - Sauvarchal Lavan Sarv Sarir Avyav Mridu Karoti

14. KATU Also known as pungent. Volatile oils may have pungent taste. Eg . Black mustard, bark of cinnamomum etc. Laghu vagbhatt use word usan for katu ras LAKSHAN Sanvejyedo rasanam Nipate tudteev Vidaah mukh Vidaah naasa Akshi sanstravi Naasa sanstravi marich Shunthi Pippli

15. GUN KARM:- Vakram Sodhyati - Karpur Ghranam Astravyati - Marich Chaksu Virechyati-marich Krimin Hinasti - Vidang Rochyate Asanam - Ajmoda , Adrak Mansam Vilikhyati - Guggulu Sonit Sanghat Bhinnati Margan Vivrunoti Vidang Guggulu

16. TIKTA compared with bitter taste. Alkoloids are generally bitter in taste, Triglycosides Alkaloids are generally bitter in taste. LAKSHAN Pratihanti nipate Rasnam svadte na Mukh vaishadh Sosh Prahlad karak

17. GUN KARM :- Svayam arochisnur apyrochako ghno - Nimba Visaghn - sisir,Ankol Krimighan-Chauhar Jvaraghn - Chirayta Deepan pachan - Musta Stanyasodhan-Patha Lekhan - Kutki Pitt slesma upsosan - Guduchi Vasa Apamarg

18. KASAYA :- can be compared with astringent. Tannins are soluble in water and have astringent taste. Lakshan :- Vaishadh , stambh,jadyata rasnam Baghnateev ch kantham Vikasi

19. Gunkarm :- Sansaman - guduchi Samgrahi-lodhra,ashok Sandhankar-lajjalu,manjistha Peedan-slesmatak,nagbala Ropan - khadir , haridra Soshan - kutaj , arlu Stambhan - priyangu , babool shami Slesmraktpittprasman - kutaj Sarir kledasyopyokta - kutaj Kutaj

20. According to modern physiology only four tastes are described Sweet Sour Salt Bitter They don’t consider astringent and pungent as they can feel by touch.

21. Molecule binding to + specific enzyme (Active site) Due to rasa Research Ex. Oleocanthol ( From olive oil) & Solution of ibufen ( NSAID) Both have same strong stinging sensation in the throat Both Similar in taste Both molecules are anti-inflammatory Both similar profile Means-Similarities of rasa Indicate similar pharmacological activity

22. Taste (Rasa) and smell combination Best tool to identify a medicinal plant

23. Molecular Biology of taste to examine its possible scientific basis 1 st way of feeling From taste buds in mouth corresponding neural pathways to brain Taste feeling

24. 2 nd way of feeling From olfactory sensation (No taste buds need) Nasal pathway Taste feeling

25. 3 rd way of feeling from chemesthetic sense(Trigeminal) Taste feeling

26. Classification of ras according to dosha , dhatu and mala :- Dosh Shamaka Kopaka Vaat Madhur , amla , lavan Katu , tikta , ksaya Pitta Ksaya , tikta , madhur Amla , lavan , katu Kapha Katu , tikta , kasaya Madhur , amla , lavan

27. Few exceptions are given below:- Madhur - Considered to increase the kapha dosha but few drugs like madhu,mishri,jangal mams,yav , mung are madhur in ras but does not stimulate the kapha dosha Amla :- This rasa consider to aggregate the pitta dosha except amlaka and anaar Lavan :- This rasa is also consider to elevate the pitta dosha and harmful to eyes but saindhav lavan seems to have chaksusya property

28. Katu :- Having Vaat elevating and sukra nasan property.exceptions are sunthi , rasona Tikta :- This ras also seems to increase vaata and harmful to sukra dhatu but exceptions are guduchi and patola Kasaaya :- Having sheet and stambhan guna but haritaki is exception.

29. According to dhatu karm :- 1.Dhatu Pusti Rasa:- Madhur , Amla , Lavan 2.Dhatu Hvasvkar Rasa:- Katu , Tikta , Ksaya According To Mala Karm :- 1.Srastvinmutra Marut Rasa:- Madhur , Amla , Lavan 2.Baddhvinmutra Marut Rasa:- Katu , Tikta , Kasaaya According To Vipak :- 1.Madhur Vipaki Rasa:- Madhur And Lavan 2.Amla Vipaki Rasa:- Amla 3.Katu Vipaki Rasa:- Katu , Tikta , Kasaaya

30. Ras Example Panchbhatik sanghatan Ritu Dosh prabhav Veerya Vipaka Gun Madhur Ghrit , gud Jal + prithvi Hemant K+ V/p-- Sheet Madhur Snigdh , Seet,guru Amla Imli , Nimbu Prithvi + agni Jal + agni ( susrut ) Varsha K/p++ V- Usna Amla Snigdh . Usna , Laghu Lavan Saindhav , samudra Jal + agni Prithvi + agni ( Susrut ) Sarad K/p++ V- Usna Madhur Snigdh , Usna , Guru Katu Marich , Pippali Vayu + agni Akash + vayu ( sarangdhar ) Grishma V/p++ K- Usna Katu Ruksha , Usna , Laghu Tikta Nimba , chirayta Akash + vayu Vayu + agni ( sarangdhar ) Shishir V+ K/p-- Sheet Katu Ruksha , Sheet, laghu Kasaaya Haritaki , dhatki Vayu + prithvi Basant V+ K/p-- Sheet Katu Ruksha , Sheet, guru

31. Guna Uttam Madhyam Avaar Ruksha Kasaya Katu Tikta Snigdha Madhur Amla Lavana Usna Lavana Amla Katu Sheet Madhur Kasaya Tikta Guru Madhur Kasaya Lavana Laghu Tikta Katu Amla

32. Few exception are given below:- Anoop and audak mams are sweet in taste but having hot property Amlaka is amla in ras yet it is cold . Saindhav is lavan yet it is cold Pippali and Rason are katu but having property of smooth and heaviness Guduchi is tikta in ras yet it is hot Haritaki is kasaya in ras but it is also having hotness property

33. Order of ras taking in Ahaar (food):- In start take food article having madhur ras , in middle take food having amla and lavan ras and in end take food articles having katu , tikta and kasaaya ras . This order of taking ras is for healthy people. In different disease order of ras taken can be variable i.e in aruchi,agnimandh amla and lavan ras are taken in start and to pacify the burning sensation madhur ras are taken in last. MADHUR AMLA LAVAN KATU-TIKTA –KASAAYA Acharya Bhav prakash advice to take lavan and adrak in start of diet.

34. Order of Rasa taking in Aushad :- VYADHI START MIDDLE LAST VATAJ LAVAN AMLA MADHUR PITTAJ TIKTA MADHUR KASAAYA KAPHAJ KATU TIKTA KASAAYA

35. FACTOR CAUSING CHANGE IN NATURE OF TASTE(RAS):- 1.TIME:- rice is madhur in taste,but after some time or duration its rasa changes to amla . 2.PATRA/UTENSIL:- curds taste is sour but if put in copper utensil its taste changes to katu . 3.PAAK/HEAT:- Imli is sour in taste but on applying heat its rasa become sweet. 4.DESH:- in few country or area amlaki having madhur rasa are also noticed 5.PARINAAM:- Milk is sweet in taste but curd formed from milk is sour in taste. 6.UPSARG:- sugarcane juice is sweet in taste but if sugarcane is affected by worm,bacteria and insects then its rasa become tikta or amla

36. Rasa Bhed Vikalp :- There are 63 types of ras by ansaansa kalpana Single rasa - 6 Double rasa -15 Triple rasa – 20 Four rasa– 15 Five rasa -6 Six rasa- 1 Total = 63

37. RA SA EFFECT ON DHATU & KARM CLINICAL ASPECT DISEASE DUE TO OVER CONSUMPTION MADHUR Brihman , jeevaniye , Ayusya , balya , srustvinmutra Has brimhan and balya guna . used in weakness. vatpittsamak Sthaulaya , kaas , svas , galgand , gandmala , prameh , krimi AMLA Rochan , deepan , pachan , anuloman Used in agnimaandh , ajirna Rakt viKar , soth , paak , daah , kandu , pandu , raktpitt , bhram LAVAN Kledan , deepan , pachan , chedan , bhedan , shukraghn Bhaskar lavan in ajirna Napunsakta , palitya , khalitya , amlapitta , raktpitta , vatrakta KATU MuKh shodan , deepan , pachan , lekhan , krimighan , grahi Hingvastak churan as having deepan pachan property and also useful in pratisyay , kaas and vk jvar Napunsakta , murcha , bhram , daah , daurbalya , trishna TIKTA Deepan , pachan , ropan , krimighan , jvarghan , visaghan Usedful to diminished the vitiated pitta and kapha , patoladikwath is drug of choice in hyperacidity, tikt ras are useful in fever, leprosy Dhatu sosh , mukhsosh , bhram , vaatvyadhi KASAAYA Stambhan,soshan,ropan,sandhaniye It is having astringent property hence useful in diarrhea, epistaxis etc Adhmaan , hridyasool , strotovrodh , mukhsoash

38. Rasa Pradhanyata Adhikara Updesh Anumaan Aagam Asukaritva Anek visyatva

39. Resposibility of Rasa:- Veerya of a drug depends upon rasa.Drugs having sweet,bitter and astringent taste are considered as sheet virya . Drugs having katu , amla and lavan rasa are consider as usna veerya Action of veerya is determined on the basis of ras present in dravya . Ras affects on our metabolism.and long term affect of rasa on our metabolism is known as vipaak . Vipak of a drug also depend on ras present in it. Madhur vipaki ras :- Madhur and lavan Amla vipaki ras :- amla Katu vipaki ras :- katu , tikta , kasaaya Acharya Sushrut said that bala , varna and oja depends on ahaar and ahaar is considered as “ Raspradhan ahaardravyam”,Hence bala,varn oja also depend on Ras .

40. Clinical aspects of this rasa:- To appetize the aam dosha yavagu having tikta rasa applied in jvar.and in pittaj jvar and madira janya jvar bitter taste drugs water should given for drinking. Patients of raktpitta having mandagni are given amla rasa in the form of anaar and amla to increase their agni and for tarpan karm . In pittaj gulma ksheer basti of tikta dravya is adviced by acharya Charak.In kafaj gulm ghritpan of katu dravya is given to eradicate gulma . Anupaan of peya of amla dravya is given to subside shool anaah in gulma . In prameh if saak of tikt rasa dravya is given along with rice then it subside the prameh roga

41. Resposibility of Rasa:- Veerya of a drug depends upon rasa.Drugs having sweet,bitter and astringent taste are considered as sheet virya . Drugs having katu , amla and lavan rasa are consider as usna veerya Action of veerya is determined on the basis of ras present in dravya . Ras affects on our metabolism.and long term affect of rasa on our metabolism is known as vipaak . Vipak of a drug also depend on ras present in it. Madhur vipaki ras :- Madhur and lavan Amla vipaki ras :- amla Katu vipaki ras :- katu , tikta , kasaaya Acharya Sushrut said that bala , varna and oja depends on ahaar and ahaar is considered as “ Raspradhan ahaardravyam”,Hence bala,varn oja also depend on Ras .

42. Clinical aspects of this rasa:- To appetize the aam dosha yavagu having tikta rasa applied in jvar.and in pittaj jvar and madira janya jvar bitter taste drugs water should given for drinking. Patients of raktpitta having mandagni are given amla rasa in the form of anaar and amla to increase their agni and for tarpan karm . In pittaj gulma ksheer basti of tikta dravya is adviced by acharya Charak.In kafaj gulm ghritpan of katu dravya is given to eradicate gulma . Anupaan of peya of amla dravya is given to subside shool anaah in gulma . In prameh if saak of tikt rasa dravya is given along with rice then it subside the prameh roga

43. Drugs having tikta and kasaaya rasa are given in treatment of leprosy. Mahatiktak ghrit . In Rajyakshma madhur rasa is given for brimhan and marich ( katu ), nimbu ( amla ) and saindhav are added in Mansrasa to minimize the symptoms like aruchi etc.Khadyush of anaar is given to bind the feces (mal samgrahan ) as bala of rajyakshmi rely on his fecaes . Puran ghrita used as drug of choice in Unmaad holds katu tikta rasa. In pittaj unmaad diet having sweet rasa and tiktaka ghrita is given. Kshargudika used as medicine in Sotha ( oedema ) contain four types of lavana . In udar roga yush / mansrasa containing amla katu tikta ras are given to increase the digestive fire.Niruh vasti of Amla+saindhav dravya are applied in adhman due to udar roga .

44. In Raktarsh Amla , Madhura and Maricha drugs are given along with Maansras.to increase the digestive fire tikta ras dravya are given. And madhur amla rasa are applied in vyatsyaat karm . In Pittaj grahni tikta madhur ras and in vaataj grahni lavan amla ras drugs are taken to increase the agni . In bhasmak roga Guru snigdh madhur annapan is advised. In Atyagni madhur & kapha vardhak ahaara are advised. In Aamvaat tikt katu ras dravya are used. In kamala ruksh , katu and amla ras dravya are used along with mansras of mor , teetar.katu,tikt , amla dravya are line of treatment to passes dosha from sakha to kostha in kamala.

45. Application of saindhav lavan along with til tel on chest area is advised in hikka-swaas.Madhur sheetal drugs are used in treatment of hikka swaas Katu ruksh ann is considered pathya during treatment of kafaj kaas.and in pittaj kaas tikta rasa dominating diet is advised In Visarp roga tikta rasa diet is indicated and tikta ghrita is used as medicine. In aamaj trishna tikta rasa is given as liquid to appetize the aamaj dosha.Amla rasa is also indicated in trishna . Amla ras drugs are applied inside mouth in madatyaya and for subsiding the burning sensation parisek of madhur dravya is also applied

46. In treatment of Vran ghrita medicated with kasaaya rasa dravya is applied. In udavart due to vaat Amla , lavan rasa dravya are given In kaphaj mutrakrich katu rasa diet is advised and in raktaj mutrakrach madhur dravya are advised In pittaj yonivyapad ksheer vasti with madhur rasa dravya is applied,in Vataj yonivyapad Amla ras dravya are applied along with tel.and in kaphaj yonivyapad katu dravya are given along with gomutra .

47. Conclusion Ras is the base of Dravyaguna . As Ras is the most important dhatu among all seven dhatu . Similarly Rasa in Dravyaguna is most important pharmacological factor of a drug rather than gun, veerya , vipak etc. Ayurveda has two main principle first to protect the health of a healthy person and second to cure the disease of a patient. For second purpose using of medicine is required. But by taking this six rasa in a particular order as given by Acharyas we can protect and maintain our health. Line of treatment of a patient also depends on ras intaking . Avoiding the disease and dosha causing rasa and adopting the dosh samak Ras dravya of that particular disease can cure the problem. Also other pharmacological action like veerya , vipak depends on Ras . And This Rasa has lots of action on our body.like brimhan krishan etc