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Line 2: − + + + + − − <big>'''Abstract'''</big> − − <div style="text-align:justify;">This chapter deals with diagnosis of bleeding disorders (raktapitta) caused by an excess of pitta dosha vitiating blood (rakta dhatu) in the body. This leads to capillary break-down causing hemorrhage from external openings like mouth, per rectum, nose, eyes, ears, urethra. Contributing factors that increase the probability of raktapitta include consumption of incompatible food substances, consuming certain meats with alcohol, butter milk with meat of animals etc. The regular exposure to dietary and lifestyle factors with hot (ushna) properties vitiates pitta. This pitta has the same color and smell as rakta, and blends seamlessly with it. Vitiated pitta and increased rakta circulate in the channels and the resultant increased volume of the blood overflows from the bodily orifices. The pathogenesis, if associated with vitiated kapha, leads to bleeding from upper orifices, whereas if it is associated with vitiated vata, leads to bleeding from the lower orifices. The first condition is curable, and later is difficult to cure. If both kapha and vata are involved in the pathogenesis, then the complications arise and such conditions are incurable. Avoiding etiological factors enlisted in this chapter can delay the progression of hemorrhagic disorders. Therapeutic measures of emesis and purgation, along with useful medicinal formulations and attention can improve the condition of patients of hemorrhagic disorders in varying degrees. Prodromal symptoms and complications have been described in this chapter. </div> − − '''Keywords''': Etio-pathogenesis of ''raktapitta'', bleeding disorders, epistaxis, hemorrhage, hematemesis, rectal bleeding. − </div> − Line 26:
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Text replacement - "http://www.carakasamhitaonline.com/mediawiki-1.32.1/resources/assets/ogimgs.jpg" to "http://www.carakasamhitaonline.com/resources/assets/ogimgs.jpg"
|title=Raktapitta Nidana
|title=Raktapitta Nidana
|titlemode=append
|titlemode=append
|keywords=Etio-pathogenesis of raktapitta, bleeding disorders, epistaxis, hemorrhage, hematemesis, rectal bleeding, ayurveda, charak samhita
|keywords=Etio-pathogenesis of raktapitta, bleeding disorders, epistaxis, hemorrhage, hematemesis, rectal bleeding, Ayurveda, Indian system of medicine, charak samhita.
|description=Nidana Sthana Chapter 2. Diagnosis and etiopathogenesis of Bleeding Disorders
|description=Nidana Sthana Chapter 2. Diagnosis and etiopathogenesis of Bleeding Disorders
|image=http://www.carakasamhitaonline.com/resources/assets/ogimgs.jpg
|image_alt=carak samhita
|type=article
}}
}}
<big>''' Nidana Sthana Chapter 2. Diagnosis and etiopathogenesis of Bleeding Disorders '''</big>
<big>''' Nidana Sthana Chapter 2. Diagnosis and etiopathogenesis of Bleeding Disorders '''</big>
{{Infobox
{{Infobox
|title = Raktapitta Nidana
|title = Raktapitta Nidana
|label4 = Other Sections
|label4 = Other Sections
|data4 = [[Sutra Sthana]], [[Vimana Sthana]], [[Sharira Sthana]], [[Indriya Sthana]], [[Chikitsa Sthana]], [[Kalpa Sthana]], [[Siddhi Sthana]]
|data4 = [[Sutra Sthana]], [[Vimana Sthana]], [[Sharira Sthana]], [[Indriya Sthana]], [[Chikitsa Sthana]], [[Kalpa Sthana]], [[Siddhi Sthana]]
|label6 = Translator and commentator
|data6 = Joshi V.K., Ghildiyal S.
|label7 = Reviewer
|data7 = Kar A.C., Nimbalkar R.
|label8 = Editors
|data8 = Khandel S.K., Godatwar P., Deole Y.S., Basisht G.
|label9 = Year of publication
|data9 = 2020
|label10 = Publisher
|data10 = [[Charak Samhita Research, Training and Skill Development Centre]]
|label11 = DOI
|data11 = [https://doi.org/10.47468/CSNE.2020.e01.s02.003 10.47468/CSNE.2020.e01.s02.003]
}}
<big>'''Abstract'''</big>
<div style="text-align:justify;">This chapter deals with diagnosis of bleeding disorders (raktapitta) caused by an excess of pitta dosha vitiating blood (rakta dhatu) in the body. This leads to capillary break-down causing hemorrhage from external openings like mouth, per rectum, nose, eyes, ears, urethra. Contributing factors that increase the probability of raktapitta include consumption of incompatible food substances, consuming certain meats with alcohol, butter milk with meat of animals etc. The regular exposure to dietary and lifestyle factors with hot (ushna) properties vitiates pitta. This pitta has the same color and smell as rakta, and blends seamlessly with it. Vitiated pitta and increased rakta circulate in the channels and the resultant increased volume of the blood overflows from the bodily orifices. The pathogenesis, if associated with vitiated kapha, leads to bleeding from upper orifices, whereas if it is associated with vitiated vata, leads to bleeding from the lower orifices. The first condition is curable, and later is difficult to cure. If both kapha and vata are involved in the pathogenesis, then the complications arise and such conditions are incurable. Avoiding etiological factors enlisted in this chapter can delay the progression of hemorrhagic disorders. Therapeutic measures of emesis and purgation, along with useful medicinal formulations and attention can improve the condition of patients of hemorrhagic disorders in varying degrees. Prodromal symptoms and complications have been described in this chapter. </div>
'''Keywords''': Etio-pathogenesis of ''raktapitta'', bleeding disorders, epistaxis, hemorrhage, hematemesis, rectal bleeding.
</div>
== Introduction ==
== Introduction ==
Spices and herbs with high salicylate content block vitamin K and act as natural blood thinners. The food substances mentioned in the etiology are rich in salicylates.
Spices and herbs with high salicylate content block vitamin K and act as natural blood thinners. The food substances mentioned in the etiology are rich in salicylates.
Garlic (''Rasona'') is clearly-mentioned among the etiological factors of ''raktapitta'' (C.Ni. 2/4). Garlic contains nine different naturally-occurring anti-platelet compounds. It also acts as natural antibiotic that can kill intestinal bacteria, which manufacture vitamin K.
Garlic (''Rasona'') is clearly-mentioned among the etiological factors of ''raktapitta''. [Cha.Sa.[[Nidana Sthana]] 2/4] Garlic contains nine different naturally-occurring anti-platelet compounds. It also acts as natural antibiotic that can kill intestinal bacteria, which manufacture vitamin K.
=== Omega-3 Fatty Acids ===
=== Omega-3 Fatty Acids ===
Fish oil is a rich source of omega–3 fatty acids. Omega-3-fatty acids help to thin the blood. Fish may therefore be a great food for people who are at risk of blood clots but too much consumption of omega-3 can be at risk of bleeding disorders. This fact was long back observed and reported in [https://en.wikipedia.org/wiki/[[Ayurveda]] [[Ayurveda]]] in [[Charak Samhita]] (Ni.2.4).
Fish oil is a rich source of omega–3 fatty acids. Omega-3-fatty acids help to thin the blood. Fish may therefore be a great food for people who are at risk of blood clots but too much consumption of omega-3 can be at risk of bleeding disorders. This fact was long back observed and reported in [https://en.wikipedia.org/wiki/[[Ayurveda]] [[Ayurveda]]] in [Cha.Sa.[[Nidana Sthana]] 2/4]
=== Alcohol ===
=== Alcohol ===
Charak describes a group of preparations containing alcohol under ''nidana'' (Ni.2.4) (etiological factors): ''sura, sauvira,'' ''shukta, badaramala''. Ayurvedic classics warn against excessive use of alcohols in ''pitta''-vitiated patients, due to their heating and drying. In addition, biomedical research in 1986, suggests that subclinical vitamin K deficiency occurs in alcoholics, contributing to hypo-coagulability.
Charak describes a group of preparations containing alcohol under ''nidana'' [Cha.Sa.[[Nidana Sthana]] 2/4] (etiological factors): ''sura, sauvira,'' ''shukta, badaramala''. Ayurvedic classics warn against excessive use of alcohols in ''pitta''-vitiated patients, due to their heating and drying. In addition, biomedical research in 1986, suggests that subclinical vitamin K deficiency occurs in alcoholics, contributing to hypo-coagulability.
In summary, it appears that all the foods listed, either due to inherent ''veerya'' (heat ''dosha'' transfer potential) or combinations that create difficulty to digest using the body’s own heat, will raise a level of heat in the body that aggravates ''pitta dosha'' and initiates the cascade of ''pittakopa'' that leads eventually, if un-intervened, to ''raktapitta''.
In summary, it appears that all the foods listed, either due to inherent ''veerya'' (heat ''dosha'' transfer potential) or combinations that create difficulty to digest using the body’s own heat, will raise a level of heat in the body that aggravates ''pitta dosha'' and initiates the cascade of ''pittakopa'' that leads eventually, if un-intervened, to ''raktapitta''.