2. • Word Rasa is used in ayurveda at many places
• Rasa( aadh dhatu)
• Rasa(Parad) – In Ras sastra
• Rasa(Kalpana)- Bhaisajya kalpna
• Rasa(Rasnendriyarth)- Dravyaguna
4. • Rasa is the essence of any dravya(drug) which
indicate its property.
• It is the essence present in a drug which make
it worth while.
• It is the first step to know the pharmacological
action of a drug.
• Rasa is the main tool for new drug research .
5. Jal and Prithvi mahabhoot are considered as adhar
and Akash, Vayu, Agni consider as nimmit karan
of Rasa.
Veerya and vipak of a drug is also depedent of
rasa.
Prabhav is specific pharmacological action.
Acharya Susruta told Rasa is most important
among five pharmacological action
(Ras,Guna,Veerya,Vipak,Prabhav).
6. • There are six type of rasa are described in
ayurveda namely as
1. Madhur(Sweet)
2. Amla( sour)
3. Lavan(salty)
4. Katu(pungent)
5. Tikta(bitter)
6. Kasaya(Astringent)
Acharya Haarit replaced lavana rasa by kshar
8. Madhur Rasa
• Also known as swadu or sweet. In modern it can
be co related with sugar molecules. High source
of carbohydrate.
• Madhura Rasa – Sugar C6H12O6
• LAKSHAN:-
• Snehan
• Preenan
• Ahlaad
• Mardavam
12. • LAVAN: these are
• salts.
• Lavana Salt- Nacl
Sodium and chlorine
• They together
• form salt.
• LAKSHAN:-
Praleeyan
Kled visyandan
Mukh mardavam
Vidahan mukhasya
14. • KATU
• Also known as pungent. Volatile oils may have pungent
taste. Eg. Black mustard, bark of cinnamomum etc.
• Laghu vagbhatt use word usan for katu ras
• LAKSHAN
• Sanvejyedo rasanam
Nipate tudteev
Vidaah mukh
Vidaah naasa
Akshi sanstravi
Naasa sanstravi
marich
Shunthi
Pippli
16. • TIKTA
• compared with bitter taste.
• Alkoloids are generally bitter in taste,
Triglycosides Alkaloids are generally bitter in
taste.
• LAKSHAN
Pratihanti nipate
Rasnam svadte na
Mukh vaishadh
Sosh
Prahlad karak
18. • KASAYA:- can be compared with astringent.
Tannins are soluble in water and have astringent
taste.
• Lakshan:-
Vaishadh, stambh,jadyata rasnam
Baghnateev ch kantham
Vikasi
20. • According to modern physiology only four tastes
are described
Sweet
Sour
Salt
Bitter
• They don’t consider astringent and pungent as
they can feel by touch.
21. • Molecule binding to + specific enzyme (Active site)
Due to rasa
• Research
Ex.
• Oleocanthol ( From olive oil) & Solution of ibufen
( NSAID)
Both have same strong stinging sensation in the throat
Both Similar in taste
Both molecules are anti-inflammatory
Both similar profile
Means-Similarities of rasa Indicate similar
pharmacological activity
22. • Taste (Rasa) and smell combination
• Best tool to identify a medicinal plant
23. • Molecular Biology of taste to examine its
possible scientific basis
• 1st way of feeling From taste buds in
mouth
corresponding
neural pathways
to brain
Taste feeling
24. • 2nd way of feeling From olfactory sensation
(No taste buds need)
Nasal pathway
Taste feeling
25. • 3rd way of feeling from chemesthetic
sense(Trigeminal)
Taste feeling
26. Classification of ras according to dosha, dhatu and mala
:-
Dosh Shamaka Kopaka
Vaat Madhur, amla, lavan Katu, tikta, ksaya
Pitta Ksaya, tikta, madhur Amla, lavan, katu
Kapha Katu, tikta, kasaya Madhur, amla, lavan
27. • Few exceptions are given below:-
• Madhur- Considered to increase the kapha
dosha but few drugs like madhu,mishri,jangal
mams,yav, mung are madhur in ras but does
not stimulate the kapha dosha
• Amla:- This rasa consider to aggregate the
pitta dosha except amlaka and anaar
• Lavan:- This rasa is also consider to elevate
the pitta dosha and harmful to eyes but
saindhav lavan seems to have chaksusya
property
28. Katu:- Having Vaat elevating and sukra nasan
property.exceptions are sunthi, rasona
Tikta:-This ras also seems to increase vaata and
harmful to sukra dhatu but exceptions are guduchi
and patola
Kasaaya:- Having sheet and stambhan guna but
haritaki is exception.
29. • According to dhatu karm:-
• 1.Dhatu Pusti Rasa:- Madhur, Amla, Lavan
• 2.Dhatu Hvasvkar Rasa:- Katu, Tikta, Ksaya
• According To Mala Karm:-
• 1.Srastvinmutra Marut Rasa:- Madhur, Amla, Lavan
• 2.Baddhvinmutra Marut Rasa:- Katu, Tikta, Kasaaya
• According To Vipak:-
• 1.Madhur Vipaki Rasa:- Madhur And Lavan
• 2.Amla Vipaki Rasa:- Amla
• 3.Katu Vipaki Rasa:- Katu, Tikta, Kasaaya
32. • Few exception are given below:-
Anoop and audak mams are sweet in taste but
having hot property
Amlaka is amla in ras yet it is cold .
Saindhav is lavan yet it is cold
Pippali and Rason are katu but having property
of smooth and heaviness
Guduchi is tikta in ras yet it is hot
Haritaki is kasaya in ras but it is also having
hotness property
33. • Order of ras taking in Ahaar(food):-
• In start take food article having madhur ras, in middle
take food having amla and lavan ras and in end take
food articles having katu, tikta and kasaaya ras. This
order of taking ras is for healthy people. In different
disease order of ras taken can be variable i.e in
aruchi,agnimandh amla and lavan ras are taken in
start and to pacify the burning sensation madhur ras
are taken in last.
• MADHUR AMLA LAVAN KATU-TIKTA –KASAAYA
• Acharya Bhav prakash advice to take lavan and adrak
in start of diet.
34.
35. Order of Rasa taking in Aushad:-
VYADHI START MIDDLE LAST
VATAJ LAVAN AMLA MADHUR
PITTAJ TIKTA MADHUR KASAAYA
KAPHAJ KATU TIKTA KASAAYA
36. • FACTOR CAUSING CHANGE IN NATURE OF
TASTE(RAS):-
• 1.TIME:- rice is madhur in taste,but after some time
or duration its rasa changes to amla.
• 2.PATRA/UTENSIL:- curds taste is sour but if put in
copper utensil its taste changes to katu.
• 3.PAAK/HEAT:- Imli is sour in taste but on applying
heat its rasa become sweet.
• 4.DESH:- in few country or area amlaki having
madhur rasa are also noticed
• 5.PARINAAM:- Milk is sweet in taste but curd formed
from milk is sour in taste.
• 6.UPSARG:- sugarcane juice is sweet in taste but if
sugarcane is affected by worm,bacteria and insects then
its rasa become tikta or amla
37.
38. RASA EFFECT ON DHATU & KARM CLINICAL ASPECT DISEASE DUE TO OVER
CONSUMPTION
MADHUR Brihman, jeevaniye, Ayusya, balya,
srustvinmutra
Has brimhan and balya guna.
used in weakness. vatpittsamak
Sthaulaya, kaas, svas, galgand,
gandmala, prameh, krimi
AMLA Rochan, deepan, pachan, anuloman Used in agnimaandh, ajirna
Rakt viKar, soth, paak, daah,
kandu, pandu, raktpitt, bhram
LAVAN
Kledan, deepan, pachan, chedan,
bhedan, shukraghn Bhaskar lavan in ajirna
Napunsakta, palitya, khalitya,
amlapitta, raktpitta, vatrakta
KATU MuKh shodan, deepan, pachan,
lekhan, krimighan, grahi
Hingvastak churan as having
deepan pachan property and also
useful in pratisyay, kaas and vk
jvar
Napunsakta, murcha, bhram, daah,
daurbalya, trishna
TIKTA Deepan, pachan, ropan, krimighan,
jvarghan, visaghan
Usedful to diminished the vitiated
pitta and kapha, patoladikwath is
drug of choice in hyperacidity, tikt
ras are useful in fever, leprosy
Dhatu sosh, mukhsosh, bhram,
vaatvyadhi
KASAAYA Stambhan,soshan,ropan,sandhaniye It is having astringent property
hence useful in diarrhea, epistaxis
etc
Adhmaan, hridyasool, strotovrodh,
mukhsoash
40. • Resposibility of Rasa:-
• Veerya of a drug depends upon rasa.Drugs having sweet,bitter and
astringent taste are considered as sheet virya .
• Drugs having katu, amla and lavan rasa are consider as usna veerya
• Action of veerya is determined on the basis of ras present in dravya.
• Ras affects on our metabolism.and long term affect of rasa on our
metabolism is known as vipaak.
• Vipak of a drug also depend on ras present in it.
Madhur vipaki ras:- Madhur and lavan
Amla vipaki ras:- amla
Katu vipaki ras:- katu, tikta, kasaaya
• Acharya Sushrut said that bala, varna and oja depends on ahaar and
ahaar is considered as “Raspradhan ahaardravyam”,Hence bala,varn
oja also depend on Ras.
41. • Clinical aspects of this rasa:-
• To appetize the aam dosha yavagu having tikta rasa applied
in jvar.and in pittaj jvar and madira janya jvar bitter taste
drugs water should given for drinking.
• Patients of raktpitta having mandagni are given amla rasa in
the form of anaar and amla to increase their agni and for
tarpan karm.
• In pittaj gulma ksheer basti of tikta dravya is adviced by
acharya Charak.In kafaj gulm ghritpan of katu dravya is
given to eradicate gulma. Anupaan of peya of amla dravya
is given to subside shool anaah in gulma.
• In prameh if saak of tikt rasa dravya is given along with rice
then it subside the prameh roga
42. • Resposibility of Rasa:-
• Veerya of a drug depends upon rasa.Drugs having sweet,bitter and
astringent taste are considered as sheet virya .
• Drugs having katu, amla and lavan rasa are consider as usna veerya
• Action of veerya is determined on the basis of ras present in dravya.
• Ras affects on our metabolism.and long term affect of rasa on our
metabolism is known as vipaak.
• Vipak of a drug also depend on ras present in it.
Madhur vipaki ras:- Madhur and lavan
Amla vipaki ras:- amla
Katu vipaki ras:- katu, tikta, kasaaya
• Acharya Sushrut said that bala, varna and oja depends on ahaar and
ahaar is considered as “Raspradhan ahaardravyam”,Hence bala,varn
oja also depend on Ras.
43. • Clinical aspects of this rasa:-
• To appetize the aam dosha yavagu having tikta rasa applied
in jvar.and in pittaj jvar and madira janya jvar bitter taste
drugs water should given for drinking.
• Patients of raktpitta having mandagni are given amla rasa in
the form of anaar and amla to increase their agni and for
tarpan karm.
• In pittaj gulma ksheer basti of tikta dravya is adviced by
acharya Charak.In kafaj gulm ghritpan of katu dravya is
given to eradicate gulma. Anupaan of peya of amla dravya
is given to subside shool anaah in gulma.
• In prameh if saak of tikt rasa dravya is given along with rice
then it subside the prameh roga
44. • Drugs having tikta and kasaaya rasa are given in treatment of
leprosy. Mahatiktak ghrit.
• In Rajyakshma madhur rasa is given for brimhan and marich(katu),
nimbu(amla) and saindhav are added in Mansrasa to minimize the
symptoms like aruchi etc.Khadyush of anaar is given to bind the
feces (mal samgrahan) as bala of rajyakshmi rely on his fecaes.
• Puran ghrita used as drug of choice in Unmaad holds katu tikta rasa.
In pittaj unmaad diet having sweet rasa and tiktaka ghrita is given.
• Kshargudika used as medicine in Sotha(oedema) contain four types
of lavana.
• In udar roga yush/mansrasa containing amla katu tikta ras are given
to increase the digestive fire.Niruh vasti of Amla+saindhav dravya
are applied in adhman due to udar roga.
45. • In Raktarsh Amla, Madhura and Maricha drugs are given
along with Maansras.to increase the digestive fire tikta ras
dravya are given. And madhur amla rasa are applied in
vyatsyaat karm.
• In Pittaj grahni tikta madhur ras and in vaataj grahni lavan
amla ras drugs are taken to increase the agni.
• In bhasmak roga Guru snigdh madhur annapan is advised.
• In Atyagni madhur & kapha vardhak ahaara are advised.
• In Aamvaat tikt katu ras dravya are used.
•
• In kamala ruksh, katu and amla ras dravya are used along
with mansras of mor, teetar.katu,tikt, amla dravya are line of
treatment to passes dosha from sakha to kostha in kamala.
46. • Application of saindhav lavan along with til tel on chest
area is advised in hikka-swaas.Madhur sheetal drugs
are used in treatment of hikka swaas
• Katu ruksh ann is considered pathya during treatment
of kafaj kaas.and in pittaj kaas tikta rasa dominating
diet is advised
• In Visarp roga tikta rasa diet is indicated and tikta
ghrita is used as medicine.
• In aamaj trishna tikta rasa is given as liquid to appetize
the aamaj dosha.Amla rasa is also indicated in trishna.
• Amla ras drugs are applied inside mouth in madatyaya
and for subsiding the burning sensation parisek of
madhur dravya is also applied
47. • In treatment of Vran ghrita medicated with
kasaaya rasa dravya is applied.
• In udavart due to vaat Amla, lavan rasa dravya are
given
• In kaphaj mutrakrich katu rasa diet is advised and
in raktaj mutrakrach madhur dravya are advised
• In pittaj yonivyapad ksheer vasti with madhur
rasa dravya is applied,in Vataj yonivyapad Amla
ras dravya are applied along with tel.and in
kaphaj yonivyapad katu dravya are given along
with gomutra.
48. Conclusion
• Ras is the base of Dravyaguna. As Ras is the most important dhatu
among all seven dhatu. Similarly Rasa in Dravyaguna is most important
pharmacological factor of a drug rather than gun, veerya, vipak etc.
• Ayurveda has two main principle first to protect the health of a healthy
person and second to cure the disease of a patient. For second purpose
using of medicine is required. But by taking this six rasa in a particular
order as given by Acharyas we can protect and maintain our health.
• Line of treatment of a patient also depends on ras intaking. Avoiding the
disease and dosha causing rasa and adopting the dosh samak Ras dravya
of that particular disease can cure the problem.
• Also other pharmacological action like veerya , vipak depends on Ras.
And This Rasa has lots of action on our body.like brimhan krishan etc
•
