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Abstract

ANALYTICAL REVIEW OF CONCEPT OF SNIGDHA AND RUKSHA AHARA IN CHARAKA SAMHITA

Amandeep*, Shailza Bhatnagar and Rekha

Abstract

The health of a person is dependent on food. Good health is attained when a proper diet is taken in a proper manner while improper diet taken in improper manner can lead to the disease. Wholesome food maintains tissues of body in equilibrium state and corrects disequilibrium. The food gives nourishment and strength to the body. The tissues of the body are sustained by a nutritious and balanced diet. The food is categorized into 20 types on the basis of aharaguna (properties). The body tissues also possess these properties and are called as shariradhatuguna. The body tissues get nourished by the use of similar food articles (samanguna dravya) and depletion of the body tissues occurs by the use of food articles having opposite properties (vipritaguna dravya). A dravya performs its activities on the basis of different guna only. Snigdha and ruksha are one of the important properties from perspective of nutrition of the body. The consumption of these should be balanced for normal functioning of the body. Overuse of any may lead to abnormalcy and hence manifestation of disease.

Keywords: Snigdha, Ruksha, Guna, Ahara, Charaka Samhita, Ayurveda.


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