Recommended
More Related Content
What's hot
What's hot (20)
Similar to Ahara Paka.pptx
Similar to Ahara Paka.pptx (20)
Recently uploaded
Recently uploaded (20)
Ahara Paka.pptx
- 2. INTRODUCTION प्राणा प्राणभृतामन्नं अन्नं लोकोभभधावभत । Cha.Su 27 • The life of all living beings is food & the world seeks food. आहार संभवं वस्तु रॊगश्चाहर संभवा: (cha. Su 28) • Our body is the outcome of food and disease is also the outcome of food
- 3. PACHANA • पचनं पाकः आहारादः॥ (डल्हण) • पाकः पररण्तौ ॥ (मभदभन) • पाकः परावृभतः ॥ • पाकः पचनं द्रव्याणां स्वरूपरसयोः परावृभतः॥ Pachana- - Process of transformation of a substance in its structure, form and taste.
- 4. (digestion) परिणितस्तु आहािस्य गुिााः शिीिगुिभावमापद्यन्ते यथास्वं अभवरुद्ध भवरुद्धश्च भवहन्युभवभहताश्च भवरो शरीरम्॥ (च.शा.६/१६) पररणमन आहार गुण शरीर गुण (absorption)
- 6. KANTHA ANNA NADI URDHWA AMASHAYA ADHO AMASHAYA PACHYAMANASHAYA GRAHANI GUDA PAKWASHAYA MUKHA GUHA
- 7. AHARA PACHANA KARMA अन्न्मादानकमाा तु प्राि: कोष्ठम् प्रकषताणत तद् द्रवैणभान्नसंघातं स्नेहेन मृदुतां गतम्॥ समानेनावधूतो: अणिरुदर्ा: पवनोद्वह: काले भुक्तम् समं सम्यक ् पचत्यार्ुणवावृ्दर्े॥ (च.णच 15/6) • cÉ¢ümÉÉÍhÉ : ‘ ESrÉïÈ mÉÉcÉMü CirÉjÉïÈ ||
- 8. Conti.. आहार कोष्ठ मृदुत भभन्न संघात अभि सार - भकट्ट प्राण स्नहन द्रव समान वात
- 9. Aahara chewed in mouth (split into smaller particles) Bodhaka Kapha From mouth to stomach Praana Vayu synthesis of this food into bolus formation (soft & tender) Kledaka Kapha in stomach Digestion of softened food materials (mainly in Grahani) Agni (Pachaka pitha) & Samana Vata digestive enzymes Saara (absorbable & nutritive ) & Kitta Vibhajana
- 10. Sara (Vijatheeya) Kitta Bhutagni Apana vatha Sajatheeya faeces Dhatuvaha Srotas Dhatu Dhatwagni Sookshmamsha Sthoolamsha
- 11. AHARA PACHANA 1.पचन in gross level- till the division of Ahara into Sara & Kitta bhaga. 2.पचन in minute level- Minute digestion after the ahara rasa ( Saara bhaga) is formed. • Uttarottara dhatu formation – resulted in nourishment of the body by performing normal functions of dhatu.
- 12. AVASTHAPAKA & VIPAKA The food is undergoing digestion in 2 phases
- 13. Avastha paka The first or primary change in the state or form of food substances in the Amashaya and Pakwashaya in the course of digestive process Vipaka A post digestive effect in which the ultimate change in the Ahara rasa that occurs at the end of digestion
- 14. AVASTHAPAKA • The changes that is occuring for the Rasa during the stages of digestion is termed as Avasthapaka. • 3 stages. Amla Avastha Paka Madhura Avastha Paka Katu Avastha Paka
- 15. 1.MADHURA AVASTHAPAKA अन्नस्य भुक्तमात्रस्य षड र सस्य प्रपाकत: मधुराध्यात् कफो भावात् फनभूत उदीययत ॥ (Cha.chi 15/9) “प्रपाकत इभत प्रथम पाकत:”। ( चक्रपाभण) • As soon as the food consisting of six rasas is taken, sweetness ( madhura bhava) is manifested during the first stage of digestion. • Resulting in the stimulation of Kapha which is thin & frothy in nature. • The insoluble starches are now rendered completely soluble and the taste of the end products of this reaction is sweet/ madhura .
- 16. 2.AAMLA AVASTHAPAKA परम् तु पच्यमानस्य भवदग्धस्य अम्ल भावत: आशयाच्यवमानस्य भपतमछ्चम् उदीययत|( Cha. Chi 15/ 10) • During the process of digestion, the food remains in Vidagdhavastha(semi digested form )which results in Amla bhava(sourness).(भवदग्धस्यॆभत पक्वापक्व ं ) • While moving downwards from Amashaya, this stimulates the production of Achapitta(अच्छभमभत अघनं)transparent liquid called Pitta. • This stage involves the conversion of insoluble proteins into soluble proteins , under the influence of enzyme pepsin in the presence of HCl.
- 17. 3. KATU AVASTHAPAKA पक्वाशयम् तु प्राप्तस्य शोष्यमाणस्य वभिना पररभपण्डितपक्वस्य वायु: स्यात् कटु भावत:॥(Cha.Chi 15/11) • When this Anna reaches the Pakwashaya, it gets further digested and dehydrated by Agni and it takes a bolus form resulting in pungent taste which stimulates Vayu. • The word शॊषण – refers to the dehydration of food residue which reaches the Pakwashaya. • पररभपण्डितपक्वस्य – refers to the formation of feacal lumps.
- 18. Madhuravasta Paka Katu Avastha Paka Amla Avastha Paka Sharirika Kapha Kledaka Kapha Madhura Rasa Amashaya Kapha Roga Signs Grahani Amla Rasa Pachaka Pitta Pitta Dosha Pitta Roga Signs Vata Dosha Samana Vata Katu Rasa Pakvashaya Vata Roga Signs
- 19. VIPAKA(NISHTHAPAKA) जाठरणाभिना योगाद्यदुदभत रसान्तरम्। रसानां पररणामन्त स भवपाक इभत स्मृत:॥ (A.H.Su 9/20) • Vipaka is defined as the changes to which the food that has undergone प्रथम पाक is again subjected to further changes under the influence of Jataragni. • Vipaka represents the taste that ultimately emerges out of food at the post- digestive stage , ie, during metabolism. TYPES OF VIPAKA स्वादु: पटुश्च मधुर मम्लोऽम्लं पच्यत रस:। भतक्तोषण कषायाणां भवपाक: प्रयश: कटु:॥ (A.H Su 9/21)
- 20. SIMALARITIES AND DISIMALIRATIES BETWEEN AVASTAPAKA & NISHTHAPAKA SL.No AVASTHAPAKA VIPAKA 1 Food is under the process of digestion Digestion is complete 2 Three Rasa play role. Only one rasa which is formed after digestion. 3 Order is same ie.. Madhura, amla & katu One and final. 4 Obserdved during the action of Jataragni and Bhutagni. Observed after the action of all Agnis. 5 Shows effect for short duration Effects for long duration
- 21. FACTORS THAT AFFECTS DIGESTION 1. आहारपररणामकर भावा ऊष्मा पचभत वायु अपकषयभत क्लदः शैभथल्यमापादयभत स्नह मादयवं जनयभत कालः पयायप्तमभभभनवयतययभत समयोग पररणामधातुसाम्यकरं
- 22. 2. ROLE OF AGNI • समाननावधूतो: अणिरुदर्ा: पवनोद्वह:। ( Cha. Chi 15/7) • यदन्नम् दहधत्वोजोबलवणायभद पोषकम् तत्राणिहेतुराहरान्न ह्यपक्वाद्रसादय॥ (Cha. Chi 15/5) Agni which is stimulated by Samana Vata helps in the digestion of food. Agni is responsible for the digestion of food we intake and nourishment of body will not take place from undigested food.
- 23. AGNI IN AHARA PACHANA • Jataragnipaka- described as Avasthapaka- (gastrointestinal digestion) • Bhutagnipaka -Bhutagni Paka follows Jataragni Paka which converts the vijatiya ahara to sajaatiya . • Dhatwagni - performs the synthesis of tissues & yeild energy for the function of tissues.
- 25. • Rasa bodhanaat… • Bodhaka kapha- Responsible for taste perception • Salivary juice- for taste perception protective function
- 26. • ….. अन्नप्रवशक ृ त् ॥ (अ.ह् १२/४) • Prana vata is responsible to bring the ingested food into koshta. • Deglutition- 3 stages Prana Vata – Anna praveshana Pharyngeal & oesophageal phase – nervous control
- 27. • यस्त्वामाशयसंण्डथथतः| क्लदकः सोऽन्नसङ्घातक्लदनात् || ( A. H su 12) • Food bolus mixes with kledaka kapha , loses its solid property to make it semi solid and soft. • Mucous plays an important role in providing a liquid medium for mixing of food for digestion.
- 28. • xÉqÉÉlÉÉãÅÎalÉxÉqÉÏmÉxjÉ MüÉã¸ã cÉUÌiÉ xÉuÉïiÉÈ A³ÉÇ aÉ׺ûÉÌiÉ mÉcÉÌiÉ ÌuÉuÉãcÉrÉÌiÉ qÉÑgcÉÌiÉ || || A.WØû xÉÑ 12/8 || • UxÉxiÉÑ WØûSrÉÇ rÉÉÌiÉ xÉqÉÉlÉ qÉÉÂiÉãËUiÉÈ || || vÉÉ. mÉÔ 6 || Carry the ahara rasa to hrudaya
- 29. Conti… Peristaltic movements in GIT and gastric secretions and enzymes are altogether stimulated & controlled by Enteric nervous System ( Esophageal reflexes Vago vagal reflexex Local myenteric plexes) • Samana Vata stimulates Agni • ENS stimulates the gastric glands to secrete gastric juices
- 30. • पक्वामाशयमध्यथथं भपतं चतुभवयधमन्नपानं पचभत, भववचयभत च दोषरसमूत्रपुरीषाभण;… ( Su. Su 21/10) • तत्र पक्वामाशयमध्यगम् | …….. पचत्यन्नं भवभजत सारभकट्टौ पृथक ् तथा ( A.H Su 12/ 10,11) • Pachaka pitta responsible for Pachana • All enzymes which are responsible for digestion like Amylolytic, proteolytic & lipolytic enzymes are represented by Pachaka Pitta.
- 31. ROLE OF APANA VATA • AmÉÉlÉÉãsmÉÉlÉaÉÈ ´ÉÉãÍhÉ oÉÎxiÉ qÉãSìÉãà aÉÉãcÉUÈ | vÉÑ¢üÉiÉïuÉ vÉ¢ülqÉ賈 aÉpÉï ÌlÉw¢üqÉhÉ Ì¢ürÉÈ || (A.H. SU.12/9) Expulsion of Feaces and urine.
- 32. DOSHAS IN AHARA PACHANA Bodhaka kapha Prana Vata Kledaka kapha Samana Vata Pachaka Pitta Mukha Amashaya Pachyamana ashaya Rasa bodhana Annapraveshakrut Maardavam janayati Stimulates Agni Pachana, Sara kitta vibhajana
- 33. Salivary juice Nervous control Mucous ENS Enzymes for digestion Bodhaka Kapha Prana Vata Kledaka Kapha Samana Vata Pachaka Pitta
- 34. SAARA KITTA VIBJANA • भपत्ं पन्चात्मक ं तत्र पक्वामाशय मध्यगम् l पन्चभूतात्मकत्व अभप यतैजस गुणोदयाल्ll त्यक्त द्रवत्वम् पाकाभद कमयणा अनल शण्डितम्l पच्त्त्यन्नम् भवभजतौ साि णकट्टौ प्रुथक ् तथा ll ( A.H Su 12/ 10,11) • xÉqÉÉlÉÉãÅÎalÉxÉqÉÏmÉxjÉ MüÉã¸ã cÉUÌiÉ xÉuÉïiÉÈ A³ÉÇ aÉ׺ûÉÌiÉ mÉcÉÌiÉ ÌuÉuÉãcÉrÉÌiÉ qÉÑgcÉÌiÉ || (A.H Su 12/8)
- 35. FEATURES OF PROPER DIGESTION उद्गार शुण्डद्धरुत्साहॊ वॆगॊत्सगॊय यथॊभचता। लघुता क्षुत् भपपासा च जीणायहारस्य लक्षणम्॥ (भा. प्र .पू 5/118) • Clear belching • Enthusiasm • Evacuation of urges accordingly • Lightness • Hunger • Thirst
- 36. KOSHTHA
Editor's Notes
- Prana vata is responsible to bring the eaten food to koshta. Fluids included in the food & digestive juices secreted in the digestive tract(तद् द्रवै) make the ahara into dissociated from bonding (र्भिन्नसंघातं) Due to the prsence of unctousness of kledaka kapha in the stomach & due to unctous quality of water (स्नेहेन मृदुतां गतम्) , the ahara becomes soft. Samana vata ignites the agni to act on ahara for paachana.which is eaten at proper time(काले भुक्तम् ) and eaten after observing all rules and regulation about ingestion of food.
- Prana vata is responsible to bring the eaten food to koshta(कोष्ठम् प्रकर्षति) Fluids included in the food & digestive juices secreted in the digestive tract(तद् द्रवै) make the ahara into dissociated from bonding (र्भिन्नसंघातं) Due to the prsence of unctousness of kledaka kapha in the stomach & due to unctous quality of water (स्नेहेन मृदुतां गतम्) , the ahara becomes soft. Samana vata ignites the agni to act on ahara for paachana.which is eaten at proper time(काले भुक्तम् ) and eaten after observing all rules and regulation about ingestion of food(समं सम्यक् ). Such food is then digested for the sake of increasing life span(पचत्यायुर्विवृध्दये) Then divided into Rasa & Mala when it is digested in amashaya by by agni which is situated below amashaya.(रसमलायान्नमाशयस्थमध: स्थित:) Eg: like raw rice is cooked in a vessel containing water and rice due to the fire placed below the vessel
- 2. Pachana in gross level- Minute digestion after the ahara rasa ( Saara bhaga) is formed – taken into heart- then circulated by Vyana Vata – from this dhatus are generated and replenished- by Dhatwagni. Dhatwagni is nothing but the digestive capacity of each dhatu which are derivatives of Jataragni.
- Vipaka represents the taste that ultimately emerges out of food at the post- digestive stage , ie, during metabolism.
- Vipaka- जाठरॆणाग्निना यॊगात् यदुदॆति रसान्तरम्….. Vipaka it is a post digestive effect in which the ultimate change in the Ahara rasa that occurs at the end of digestion of Jataragnipaka or we can say that vipaka represents the taste that ultimately emerges out of food at the post- digestive stage , ie, during metabolism(The changes to which the food that has undergone प्रथम पाक is again subjected to further changes under the influence of agni
- So let us c the role of Agni in Ahara Pachana. Whatever transformation or Paka occur in our body is because of Agni only. Among 13 types of Agni, Jataragni is the important one. Bhutagnis & Dhatwagnis are depending on Jataragni. Bhutagni- Responsible for the paka of parthivaadi gunas present in ahara “Ahara guna”-gunas of ahara or in other way we can consider ahra and guna. Ahara here stands for the material substratum of food which is undergoing transformation into fine particles along with the transformation of its gunas of heterogenous food into respective gunas of homogenous nature. So we can say that jataragni is responsible for the splitting of all types of food into rasa and mala, the bhutagni causes the manifestation of respective gunas .So all the exogenous substances must be subjected to become endogenous. Thus causes the appropriate nourishment of the tissues. The food which is pancha bhautic,digested by jataragni and the digested portion is again dealt with , in further process of digestion by Bhutagni. In the modern physiological perspective, the action of bhutagni paka can be equated with conversion of digested materials in liver. Essential aminoacids, vitamins, ess fatty acids are supplemented through food which are required fir the body tissues. The process of Bhutagni paka should start immediately after digestive process in GIT. Hence bhutagni function starts immediately after the absorption, ie, portal circulation to liver ends before assimilation.Hence Bhutagni functions in portal system, liver and in vascular system. This type of transformation of bhutagni also takes place at the level of tissue elements( dhatus).
- Hence we can understand the functions of Bodhaka kapha with Salivary juice.
- Deglutition- 3 stages Oral stage- voluntary Pharyngeal – involuntary- glossopharyngeal N Oesophageal- involuntry- Vagus N Here prana Vata represents the nervous control.
- Here we can understand the functions of Kledaka kapha with mucous.
- 1. Samana vata situated near agni- Stimulates Agni Receives food,Pachana of anna, sara- kitta vibhajana, relaese the food downwards. It Nourishes agni.
- So, Here the functions of Samana Vata can be understand from the functions of ENS in digestion.
- The functions of Pachak Pitta are: Pachana of Ahara Sara Kitta vibhajanam As we all knw, so mny enzymes are responsible for the conversion of complex food molecules into simpler ones. For eg: Pepsin converts proteins into simpler peptones and polypeptides in stomach. So we can understand ,that All enzymes which are responsible for digestion like Amylolytic, proteolytic & lipolytic enzymes are represented by Pachaka Pitta.
- Considering the Doshas involved in Ahara Pachana.