Abstract

IKSHU (SACCHARUM OFFICINARUM LINN.) IN TRADITIONAL AND MODERN MEDICINE - A NUTRITIONAL AND THERAPEUTIC PERSPECTIVE: REVIEW ARTICLE

Dr. Mahima Gupta*, Dr. Gitanjali Sasmal and Dr. Ashok Kumar

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Abstract

Ikshu (Saccharum officinarum Linn.), commonly known as sugarcane, is a widely cultivated and well-loved crop. In Ayurveda, Ikshu holds great significance as it is utilized both as food (Ahara) and medicine (Aushadha). Acharya Bhavamishra even dedicated an entire category to Ikshu in his Bhavaprakasha Nighantu. It is consumed in its raw form as juice and also processed into various derivatives that are valued for their therapeutic properties. Ikshu is often used as a primary ingredient or as an Anupana alongside other medications. It is characterized by its Madhura rasa (sweet taste), Guru (heavy), and Snigdha (unctuous) guna, with Sheeta (cooling) veerya and Madhura (sweet) Vipaka. Ikshu is known for its actions like Mutrala (diuretic), Dahaprashamana (alleviating burning sensations), and Vrishya (aphrodisiac).[4] Primarily, it pacifies Pitta and supports the health of the Mutravaha srotas (urinary system). Modern research has revealed that Ikshu is a powerhouse of phytochemicals, including Vitamin D, Phenolic compounds, plant sterols, and many more.

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