Rasa: Difference between revisions

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The Sanskrit term “rasa” denotes a wide spectrum of meanings viz. “sap”, “juice”, “essence”, “taste, flavor”, “delight”, “charm,” and “sentiment,” etc. In [[Ayurveda|Ayurveda]], the term denotes taste/flavor, primary circulating nutritional fluid (ahararasa), fresh juice of plant (svarasa). In the context of rasashastra it indicates quicksilver, mercury (parada) and other precious metals. In [[Ayurveda|Ayurveda]], the primary taste is one of the identifying markers of the dravya. Apart from the contemporary meaning of taste, the concept of rasa has a wider pharmacological approach. The taste plays a vital role in deriving the pharmacological activity profile of the medicines. A physician, well acquainted with the classification of rasa and [[Dosha|dosha]], seldom commits blunders in ascertaining the etiology, symptomatology, and treatment of [[Vyadhi|diseases]].<ref>Nishteswar K. Watermark of original Ayurveda: Is it fading away in current clinical practice and research? Ayu [Internet]. 2014 [cited 2022 Oct 10];35(3):219. Available from: /pmc/articles/PMC4649574/</ref> This chapter describes concept of rasa (taste) with its applications in pharmacotherapeutics.

The Sanskrit term “rasa” denotes a wide spectrum of meanings viz. “sap”, “juice”, “essence”, “taste, flavor”, “delight”, “charm,” and “sentiment,” etc. In [[Ayurveda|Ayurveda]], the term denotes taste/flavor, primary circulating nutritional fluid (ahararasa), fresh juice of plant (svarasa). In the context of rasashastra it indicates quicksilver, mercury (parada) and other precious metals. In [[Ayurveda|Ayurveda]], the primary taste is one of the identifying markers of the dravya. Apart from the contemporary meaning of taste, the concept of rasa has a wider pharmacological approach. The taste plays a vital role in deriving the pharmacological activity profile of the medicines. A physician, well acquainted with the classification of rasa and [[Dosha|dosha]], seldom commits blunders in ascertaining the etiology, symptomatology, and treatment of [[Vyadhi|diseases]].<ref>Nishteswar K. Watermark of original Ayurveda: Is it fading away in current clinical practice and research? Ayu [Internet]. 2014 [cited 2022 Oct 10];35(3):219. Available from: /pmc/articles/PMC4649574/</ref> This chapter describes concept of rasa (taste) with its applications in pharmacotherapeutics. </~~div~~>

{{Infobox

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|data1 = Concepts/[[Rasa]]

|label2 = Authors

|data2 = T.Saketh Ram1, Deole Y.S.2

|data2 = T.Saketh Ram1, [[Yogesh Deole|Deole Y.S.]]2

|label3 = Reviewer

|data3 = Basisht G.3,

|data3 = [[Gopal Basisht|Basisht G.]]3,

|label4 = Editor

|data4 = Basisht G.3

|data4 = [[Gopal Basisht|Basisht G.]]3

|label5 = Affiliations

|data5 = 1National Institute of Indian Medical Heritage, C.C.R.A.S. Hyderabad, India 2Department of Kayachikitsa, G. J. Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India 3Rheumatologist, Orlando, Florida, U.S.A.

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== Future scope of research ==

<div style='text-align:justify;'>The exact mechanism of action of rasa to cause disorders needs to be researched and elaborated further. Taste sensitivity can be a valuable tool for the diagnosis of various systemic disorders. The biomarkers for diagnosis of diseases, and identification markers for plants based on taste perception can be investigated.

'''Acknowledgment:''' The technical contribution of Dr Shruti G, SRF (Ay.), and Dr Satyavrat Nanda, R.A (Sanskrit), NIIMH, Hyderabad is duly acknowledged.

'''Acknowledgment:''' The technical contribution of Dr Shruti G, SRF (Ay.), and Dr Satyavrat Nanda, R.A (Sanskrit), NIIMH, Hyderabad is duly acknowledged.</div>

</~~div~~>

<big>'''[[Special:ContactMe|Send us your suggestions and feedback on this page.]]'''</big>

== References ==

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 |type=article
 }}
-<div style='text-align:justify;'>
+<p style="text-align:justify;">The Sanskrit term “rasa” denotes a wide spectrum of meanings viz.  “sap”, “juice”, “essence”, “taste, flavor”, “delight”, “charm,” and “sentiment,” etc. In [[Ayurveda|Ayurveda]], the term denotes taste/flavor, primary circulating nutritional fluid (ahararasa), fresh juice of plant (svarasa). In the context of rasashastra it indicates quicksilver, mercury (parada) and other precious metals. In [[Ayurveda|Ayurveda]], the primary taste is one of the identifying markers of the dravya. Apart from the contemporary meaning of taste, the concept of rasa has a wider pharmacological approach. The taste plays a vital role in deriving the pharmacological activity profile of the medicines. A physician, well acquainted with the classification of rasa and [[Dosha|dosha]], seldom commits blunders in ascertaining the etiology, symptomatology, and treatment of [[Vyadhi|diseases]].<ref>Nishteswar K. Watermark of original Ayurveda: Is it fading away in current clinical practice and research? Ayu [Internet]. 2014 [cited 2022 Oct 10];35(3):219. Available from: /pmc/articles/PMC4649574/</ref>  This chapter describes concept of rasa (taste) with its applications in pharmacotherapeutics. </p>
-The Sanskrit term “rasa” denotes a wide spectrum of meanings viz.  “sap”, “juice”, “essence”, “taste, flavor”, “delight”, “charm,” and “sentiment,” etc. In [[Ayurveda|Ayurveda]], the term denotes taste/flavor, primary circulating nutritional fluid (ahararasa), fresh juice of plant (svarasa). In the context of rasashastra it indicates quicksilver, mercury (parada) and other precious metals. In [[Ayurveda|Ayurveda]], the primary taste is one of the identifying markers of the dravya. Apart from the contemporary meaning of taste, the concept of rasa has a wider pharmacological approach. The taste plays a vital role in deriving the pharmacological activity profile of the medicines. A physician, well acquainted with the classification of rasa and [[Dosha|dosha]], seldom commits blunders in ascertaining the etiology, symptomatology, and treatment of [[Vyadhi|diseases]].<ref>Nishteswar K. Watermark of original Ayurveda: Is it fading away in current clinical practice and research? Ayu [Internet]. 2014 [cited 2022 Oct 10];35(3):219. Available from: /pmc/articles/PMC4649574/</ref>  This chapter describes concept of rasa (taste) with its applications in pharmacotherapeutics. </div>
 {{Infobox
@@ Line 17: / Line 16: @@
 |data1 = Concepts/[[Rasa]]
 |label2 = Authors
-|data2 = T.Saketh Ram<sup>1</sup>,<br/>Deole Y.S.<sup>2</sup>
+|data2 = T.Saketh Ram<sup>1</sup>,<br/>[[Yogesh Deole|Deole Y.S.]]<sup>2</sup>
 |label3 = Reviewer
-|data3 = Basisht G.<sup>3</sup>,
+|data3 = [[Gopal Basisht|Basisht G.]]<sup>3</sup>,
 |label4 = Editor
-|data4 = Basisht G.<sup>3</sup>
+|data4 = [[Gopal Basisht|Basisht G.]]<sup>3</sup>
 |label5 = Affiliations
 |data5 = <sup>1</sup>National Institute of Indian Medical Heritage, C.C.R.A.S. Hyderabad, India<br/><sup>2</sup>Department of Kayachikitsa, G. J. Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India<br/><sup>3</sup>Rheumatologist, Orlando, Florida, U.S.A.
@@ Line 822: / Line 821: @@
 == Future scope of research ==
 <div style='text-align:justify;'>The exact mechanism of action of rasa to cause disorders needs to be researched and elaborated further. Taste sensitivity can be a valuable tool for the diagnosis of various systemic disorders. The biomarkers for diagnosis of diseases, and identification markers for plants based on taste perception can be investigated.
-'''Acknowledgment:''' The technical contribution of Dr Shruti G, SRF (Ay.), and Dr Satyavrat Nanda, R.A (Sanskrit), NIIMH, Hyderabad is duly acknowledged.
+'''Acknowledgment:''' The technical contribution of Dr Shruti G, SRF (Ay.), and Dr Satyavrat Nanda, R.A (Sanskrit), NIIMH, Hyderabad is duly acknowledged.</div>
-</div>
+<big>'''[[Special:ContactMe|Send us your suggestions and feedback on this page.]]'''</big>
 == References ==