RAKTA VITIATION AND THE CONTEMPORARY DIET: AYURVEDIC PATHOGENESIS OF BLOOD DISORDERS IN LIGHT OF NUTRITIONAL SCIENCE

Abstract

Rakta (blood) is one among the seven Dhatus(tissues) in Ayurveda and it is considered as the important factor for the survival of life. Rakta Dushti(blood vitiation) is central to the pathogenesis of various inflammatory, dermatological, metabolic and bleeding disorders. Classical Ayurvedic texts have described in detail dietary factors responsible for Rakta vitiation, but their correlation with modern day nutritional science has not been adequately explored. The present narrative review is an attempt to analyze the Aharaja Nidanas(dietary causes) of Rakta Dushti and to interpret them in the light of modern nutritional evidence. Information was collected from classical texts like Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya, Bhavaprakasha, Kaiyyadeva Nighantu, Madanapala Nighantu and related literature from PubMed, Ayush Research Portal and Google Scholar. This review identified the causative factors of Rakta Dushti as Pitta aggravation and Srotorodha. Substances such as Kulattha(Dolichos biflorus), Masha(Vigna Mungo), Nishpava (Dolichos Lablab Linn), Tila(Sesamum indicum), Mulaka(Raphanus sativus), Pindaluka(Colocasia esculenta), curd, oils, alcohol, spicy and acidic foods when consumed in excess causes Rakta Dushti. Modern evidence suggests that anti-nutritional compounds, dietary acid load, foods with high thermic effect, oxidative stress and inflammatory pathways may have parallels with such Ayurvedic mechanisms. The study highlights a strong similarity between the Ayurvedic dietary principles and modern nutritional science emphasizing their relevance in preventive and therapeutic healthcare.

Rakta (blood) is one among the seven Dhatus(tissues) in Ayurveda and it is considered as the important factor for the survival of life. Rakta Dushti(blood vitiation) is central to the pathogenesis of various inflammatory, dermatological, metabolic and bleeding disorders. Classical Ayurvedic texts have described in detail dietary factors responsible for Rakta vitiation, but their correlation with modern day nutritional science has not been adequately explored. The present narrative review is an attempt to analyze the Aharaja Nidanas(dietary causes) of Rakta Dushti and to interpret them in the light of modern nutritional evidence. Information was collected from classical texts like Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya, Bhavaprakasha, Kaiyyadeva Nighantu, Madanapala Nighantu and related literature from PubMed, Ayush Research Portal and Google Scholar. This review identified the causative factors of Rakta Dushti as Pitta aggravation and Srotorodha. Substances such as Kulattha(Dolichos biflorus), Masha(Vigna Mungo), Nishpava (Dolichos Lablab Linn), Tila(Sesamum indicum), Mulaka(Raphanus sativus), Pindaluka(Colocasia esculenta), curd, oils, alcohol, spicy and acidic foods when consumed in excess causes Rakta Dushti. Modern evidence suggests that anti-nutritional compounds, dietary acid load, foods with high thermic effect, oxidative stress and inflammatory pathways may have parallels with such Ayurvedic mechanisms. The study highlights a strong similarity between the Ayurvedic dietary principles and modern nutritional science emphasizing their relevance in preventive and therapeutic healthcare.