CONCEPTOF PANCHMAHABHUTA AND ITS CORRELATION WITH BHUTAGNI AND BHUTAGNIPAKA
*Dr. Bhavin S. Dubal, Dr. Vaidehi Raole, Dr. Kashyap Limbani, Dr. Dhawal P. Makwana and Dr. Jatin V. Rola
Abstract
According to Ayurveda each and every objects in this universe are
composed of five proto elements called Panchmahabhutai.e. Akasha,
Vayu, Agni, Jala and Prithvi Mahabhuta. Thus the human living body
and the food are also made up of Panchmahabhuta. Ayurveda
describesfood which is taken undergoes different process of physical
and chemical transformation as different Pakaat different level by
different types of Agniin the living body. Agni has been divided into 13
types, i.e. one Jatharagni, five Bhutagni and seven Dhatwagni.
Jathragni is the most important among these which coverts Ahara
(Ingested Food) from complex to simpler formsand divides it into Prasada (contains
nutrients) and Kitta i.e. Malaand Mutra (waste materials) by Jatharagnipaka. Soon after
Jatharagnipaka is completed the five types of Bhutagni- Parthivagni, Apyagni, Taijasagni,
Vayavagniand Akashagnistart Bhutagnivyapara or Bhutagnipaka which results in releasing of
its qualities or attributes similar to each Mahabhutacalled Mahabhutamsha. After
Bhutagnipaka each Mahabhutamshahaving Parthivadi qualities, replenishes five
Gyanendriyas (special senses) and tissues with the help of Dhatwagnis. Seven Dhatvagnis act
on the end products of Bhutagnipakawhich are having similar qualities to Mahabhutamsha of
each Dhatuand nourishes all seven respective Dhatus. This is called Dhatwagnipakaand at
the end of this processall seven Dhatusget nourished and Updhatusare producedby Prasada
(contains nutrients) and Kitta (waste materials) are released.
Keywords: Agni, Panchbhautikatva, Mahabhuta, Bhutagni, Bhutagnipaka, Gyanendriya.
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