Charak Samhita

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Unctuous (''snigdha''), sweet (''madhura''), heavy to digest (''guru''), and slimy (''pichhilla'') foods predominantly have [[Prithvi]] and [[jala mahabhuta]], leading to an increase in [[kapha]] and [[rasa dhatu]].  
Unctuous (''snigdha''), sweet (''madhura''), heavy to digest (''guru''), and slimy (''pichhilla'') foods predominantly have [[Prithvi]] and [[jala mahabhuta]], leading to an increase in [[kapha]] and [[rasa dhatu]].  


The functional trait of such food articles is ''snigdha'' (oily) [[guna]] is ''sneha'' (unctuousness), ''mriduta'' (softness), and ''ardrata'' (malleability, fluidity)<ref> Gothecha Mohanlal., Dr., editor. Guna Parijnana. Jamnagar: Post Graduate Training Center in [[Ayurveda]]; 1958. pp. 19–20. </ref>  <ref> Sushruta. Sutra Sthana, Cha.41 Dravyavisheshavinjaniya Adhyaya verse 11. In: Jadavaji Trikamji Aacharya, Editors. Sushruta Samhita. 8th ed. Varanasi: Chaukhambha Orientalia;2005. </ref>. ''Snigdha'' food articles include those derived from lipids and fat molecules. Similarly, ''madhura'' (sweetness) is a property of food substances that possess predominantly sweet taste - not just perceived at the tongue, but also in many parts/tissues along our digestive system. ''Guru'' is the primary property that indicates “heaviness” of a food item, and a ''guru'' food article is heavy to digest and increases bulkiness of the tissues. ''Guru'' is the opposite of [[agni]] and hence delays digestion and metabolism and is used, therefore, in therapies that require nourishment, enhancement of physical strength, etc ([[brimhana]], agnimaandyakara, upalepa, bala, upachaya'' and ''tarpana''). Finally, ''picchilla'' is sliminess and stickiness, and indicates food items that vitiate [[kapha]] and [[mamsa]] and [[meda dhatu]] particularly.  
The functional trait of such food articles is ''snigdha'' (oily) [[guna]] is ''sneha'' (unctuousness), ''mriduta'' (softness), and ''ardrata'' (malleability, fluidity)<ref> Gothecha Mohanlal., Dr., editor. Guna Parijnana. Jamnagar: Post Graduate Training Center in [[Ayurveda]]; 1958. pp. 19–20. </ref>  <ref> Sushruta. Sutra Sthana, Cha.41 Dravyavisheshavinjaniya Adhyaya verse 11. In: Jadavaji Trikamji Aacharya, Editors. Sushruta Samhita. 8th ed. Varanasi: Chaukhambha Orientalia;2005. </ref>. ''Snigdha'' food articles include those derived from lipids and fat molecules. Similarly, ''madhura'' (sweetness) is a property of food substances that possess predominantly sweet taste - not just perceived at the tongue, but also in many parts/tissues along our digestive system. ''Guru'' is the primary property that indicates “heaviness” of a food item, and a ''guru'' food article is heavy to digest and increases bulkiness of the tissues. ''Guru'' is the opposite of [[agni]] and hence delays digestion and metabolism and is used, therefore, in therapies that require nourishment, enhancement of physical strength, etc ([[brimhana]], agnimaandyakara, upalepa, bala, upachaya'' and ''tarpana''). Finally, ''picchilla'' is sliminess and stickiness, and indicates food items that vitiate [[kapha]] and [[mamsa]] and [[meda dhatu]] particularly. ''


Today’s research is consistent with the above findings of [[Ayurveda]]. Researchers acknowledge that taste receptors exist in the upper gastrointestinal tract as well. These receptors are “primarily located in the intestinal brush and enteroendocrine cells, and recognize sugars, D-amino acids, sweet proteins, and artificial sweeteners<ref>Greenfield Jerry R.,  Chisholm Donald J.  How Sweet It Is: Intestinal Sweet Taste Receptors in Type 2 Diabetes. Diabetes. 2013 Oct; 62(10): 3336–3337.</ref>”, per their research. Peptide YY (PYY) exerts its action through NPY receptors by inhibiting gastric motility and increasing water and electrolyte absorption in the colon<ref> Liu C, Aloia T, Adrian T, Newton T, Bilchik A, Zinner M, Ashley S, McFadden D (1996). "Peptide YY: a potential proabsorptive hormone for the treatment of malabsorptive disorders". Am Surg 62 (3): 232–6.Charak Samhita Sutra Sthana 27/309 </ref>.  PYY may also suppress pancreatic secretion, as it is secreted by neuro-endocrine cells in the ileum and colon in response to a meal, and has been shown to reduce appetite. It works by slowing the gastric emptying, thereby increasing the efficiency of digestion and nutrient absorption after a meal. Considering the effects of sweet food substances, PYY, in certain quantities, helps induce satiety in a person and thus in excess, inhibits appetite. This study clearly suggests the impact of ''madhura rasa'' and ''snigdha'' food substances in creating ''santarpaniya vyadhi'' or increased anabolism. Like GLP -1, GIP is related to metabolism and inflammation.  
Today’s research is consistent with the above findings of [[Ayurveda]]. Researchers acknowledge that taste receptors exist in the upper gastrointestinal tract as well. These receptors are “primarily located in the intestinal brush and enteroendocrine cells, and recognize sugars, D-amino acids, sweet proteins, and artificial sweeteners<ref>Greenfield Jerry R.,  Chisholm Donald J.  How Sweet It Is: Intestinal Sweet Taste Receptors in Type 2 Diabetes. Diabetes. 2013 Oct; 62(10): 3336–3337.</ref>”, per their research. Peptide YY (PYY) exerts its action through NPY receptors by inhibiting gastric motility and increasing water and electrolyte absorption in the colon<ref> Liu C, Aloia T, Adrian T, Newton T, Bilchik A, Zinner M, Ashley S, McFadden D (1996). "Peptide YY: a potential proabsorptive hormone for the treatment of malabsorptive disorders". Am Surg 62 (3): 232–6.Charak Samhita Sutra Sthana 27/309 </ref>.  PYY may also suppress pancreatic secretion, as it is secreted by neuro-endocrine cells in the ileum and colon in response to a meal, and has been shown to reduce appetite. It works by slowing the gastric emptying, thereby increasing the efficiency of digestion and nutrient absorption after a meal. Considering the effects of sweet food substances, PYY, in certain quantities, helps induce satiety in a person and thus in excess, inhibits appetite. This study clearly suggests the impact of ''madhura rasa'' and ''snigdha'' food substances in creating ''santarpaniya vyadhi'' or increased anabolism. Like GLP -1, GIP is related to metabolism and inflammation.  
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! Name !! Latin name !! Family !! ''Rasa'' !! ''Veerya'' !! ''Vipaka''
! Name !! Latin name !! Family !! ''Rasa'' !! ''Veerya'' !! ''Vipaka''
|-
|-
| ''Amalaki'' || Emblica Officinalis || Euphorbiaceae || ''Pancharasa (lavanavarjit) amlapradhana'' || ''Madhura'' || ''Sheeta''
| ''Amalaki'' || ''Emblica Officinalis''|| Euphorbiaceae || ''Pancharasa (lavanavarjit) amlapradhana'' || ''Madhura'' || ''Sheeta''
|-
|-
| ''Bibhitak'' || Terminalia bellerica || Combretaceae || ''Kashaya'' || ''Madhura'' || ''Ushna''
| ''Bibhitak'' || ''Terminalia bellerica''|| Combretaceae || ''Kashaya'' || ''Madhura'' || ''Ushna''
|-
|-
| ''Haritaki'' || Terminalia chebula|| Combretaceae || ''Pancharasa (lavanavarjit) Kashaya pradhana'' || ''Madhura'' || ''Ushna''
| ''Haritaki'' || ''Terminalia chebula''|| Combretaceae || ''Pancharasa (lavanavarjit) Kashaya pradhana'' || ''Madhura'' || ''Ushna''
|-
|-
| ''Patha'' || Cissampelous pareira || Meninspermiaceae || ''Tikta'' || ''Katu'' || ''Ushna''
| ''Patha'' || ''Cissampelous pareira''|| Meninspermiaceae || ''Tikta'' || ''Katu'' || ''Ushna''
|-
|-
| ''Saptparna'' || Alstonia scholaris || Apoyanaceae || ''Tikta-kashaya'' || ''Katu'' || ''Ushna''
| ''Saptparna'' || ''Alstonia scholaris''|| Apoyanaceae || ''Tikta-kashaya'' || ''Katu'' || ''Ushna''
|-
|-
| ''Vatsak'' || Cyprus rotundus || Apoyanaceae || ''Tikta-kashaya'' || ''Katu'' || ''Sheeta''
| ''Vatsak'' || ''Holarrhena antidysenterica'' || Apoyanaceae || ''Tikta-kashaya'' || ''Katu'' || ''Sheeta''
|-
|-
| ''Nagarmotha'' || Cissampelous  || cyperaceae || ''Kashaya,tikta,Katu'' || ''Katu'' || ''Sheeta''
| ''Nagarmotha'' || ''Cyprus rotundus''|| Cyperaceae || ''Kashaya,tikta,Katu'' || ''Katu'' || ''Sheeta''
|-
|-
| ''Madanphala'' || Randia spinosa || Rubiaceae || ''Kashaya,madhura,tikta,Katu'' || ''Katu'' || ''Ushna''
| ''Madanphala'' || ''Randia spinosa''|| Rubiaceae || ''Kashaya,madhura,tikta,Katu'' || ''Katu'' || ''Ushna''
|-
|-
| ''Nimb'' || Azardirecta indica || meliaceae || ''Tikta,katu'' || ''Katu'' || ''Sheeta''
| ''Nimba'' || ''Azardirecta indica''|| Meliaceae || ''Tikta,katu'' || ''Katu'' || ''Sheeta''
|-
|-
| ''Aragvadh'' || Azardirecta indica  || leguminaceae || ''Madhura'' || ''Madhura'' || ''Sheeta''
| ''Aragvadh'' || ''Cassia fistula'' || Leguminaceae
(also known as Fabaceae )
| ''Madhura'' || ''Madhura'' || ''Sheeta''
|-
|-
| ''Devdaru'' || Cedrus deodara  || pinaceae || ''Tikta'' || ''Katu'' || ''Ushna''
| ''Devdaru'' || Cedrus deodara  || pinaceae || ''Tikta'' || ''Katu'' || ''Ushna''
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| ''Gokhshur'' || Tribulis terreestis  || Zygophyllaceae || ''Madhura'' || ''Madhura'' || ''Sheeta''
| ''Gokhshur'' || Tribulis terreestis  || Zygophyllaceae || ''Madhura'' || ''Madhura'' || ''Sheeta''
|-
|-
| ''Khadir'' || Acasia  catechu || Leguminaceae || ''Tikta kashaya'' || ''Katu'' || ''Sheeta''
| ''Khadir'' || Acasia  catechu || Leguminaceae  
(Sub Family -Mimosoideae )
| ''Tikta kashaya'' || ''Katu'' || ''Sheeta''
|-
|-
| ''Haridra'' || Curcuma longa || Zinziberaceae || ''Tikta katu'' || ''Katu'' || ''Ushna''
| ''Haridra'' || Curcuma longa || Zingiberaceae || ''Tikta katu'' || ''Katu'' || ''Ushna''
|-
|-
| ''Daru-haridra'' || Berberis aristata || Berberidaceae || ''Tikta kashaya'' || ''Katu'' || ''Ushna''
| ''Daruharidra'' || Berberis aristata || Berberidaceae || ''Tikta kashaya'' || ''Katu'' || ''Ushna''
|-
|-
| ''Kushth'' || Saussurea lappa  || Compositae || ''Tikta'' || ''Tikta  katu madhura'' || ''Ushna''
| ''Kushth'' || Saussurea lappa  || Compositae || ''Tikta'' || ''Tikta  katu madhura'' || ''Ushna''
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| ''Hingu'' || Ferula narthex || Umbelliferae || ''Tikta-kashaya'' || ''Katu'' || ''Ushna''
| ''Hingu'' || Ferula narthex || Umbelliferae || ''Tikta-kashaya'' || ''Katu'' || ''Ushna''
|-
|-
| ''Sunthi'' || zinziber officinale ||  zinziberaceae || ''Tikta-kashaya'' || ''Katu'' || ''Ushna''
| ''Shunthi'' || Zingiber officinale ||  Zingiberaceae || ''Tikta-kashaya'' || ''Katu'' || ''Ushna''
|-
|-
| ''Pimpli'' || Piper longum || Piperaceae || ''Katu'' || ''Madhura'' || ''Anu-ushna, Sheeta''
| ''Pimpli'' || Piper longum || Piperaceae || ''Katu'' || ''Madhura'' || ''Anu-ushna, Sheeta''
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| ''Vacha'' || Acorus calamus || Araceae || ''Katu,tikta'' || ''Katu'' || ''Ushna''
| ''Vacha'' || Acorus calamus || Araceae || ''Katu,tikta'' || ''Katu'' || ''Ushna''
|-
|-
| ''Ativisha'' || Aconiatum hetero phylum || Ranunculaceae || ''Tikta,katu'' || ''Katu'' || ''Ushna''
| ''Ativisha'' || Aconiatum  
heterophylum
| Ranunculaceae || ''Tikta,katu'' || ''Katu'' || ''Ushna''
|-
|-
| ''Ajawayan'' || Trachyspermem um ammi || Umbelliferae || ''Katu,tikta'' || ''Katu'' || ''Ushna''
| ''Ajawayan'' || Trachyspermem  
umammi
| Umbelliferae || ''Katu,tikta'' || ''Katu'' || ''Ushna''
|-
|-
| ''Vidang'' || Emblic ribes || myrsinaceae || ''Katu,kashaya'' || ''Katu'' || ''Ushna''
| ''Vidang'' || Emblic ribes || myrsinaceae || ''Katu,kashaya'' || ''Katu'' || ''Ushna''
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