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Rakta dhatu
(view source)
Revision as of 18:13, 26 June 2020
4 bytes added
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18:13, 26 June 2020
→Physiological effect of various tastes on blood:
Line 304:
Line 304:
! Rasa (taste) !!Effect
! Rasa (taste) !!Effect
|-
|-
−
| Sour(amla rasa) || Vitiates blood (
raktamdushayati
)
+
| Sour(amla rasa) || Vitiates blood (
raktam dushayati
)
|-
|-
−
| Salty(lavana rasa) || Increases volume(
raktamvardhayati
)
+
| Salty(lavana rasa) || Increases volume(
raktam vardhayati
)
|-
|-
−
| Pungent (katurasa ) || Breaks the blood clots/anti-coagulant (
shonitasanghatambhinatti
)
+
| Pungent (katurasa ) || Breaks the blood clots/anti-coagulant (
shonitasanghatam bhinatti
)
|-
|-
−
|Bitter (tiktarasa)|| Depletes the quantity of blood by absorbing fluid portion(
raktamshoshayati
)
+
|Bitter (tiktarasa)|| Depletes the quantity of blood by absorbing fluid portion(
raktam shoshayati
)
|-
|-
|Astringent(kashaya rasa)|| Pacifies vitiated blood (Raktaprashamana)
|Astringent(kashaya rasa)|| Pacifies vitiated blood (Raktaprashamana)
Anagha
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