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→Physiological effect of various tastes on blood:
Line 304:
Line 304:
! Rasa (taste) !!Effect
! Rasa (taste) !!Effect
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|-
−| 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)