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<big>'''Sutra Sthana Chapter 26. Pharmacological principles of wholesome and unwholesome diet '''</big>
<big>'''Sutra Sthana Chapter 26. Pharmacological principles of wholesome and unwholesome diet '''</big>
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<big>'''Abstract'''</big>
<big>'''Abstract'''</big>
<p style='text-align:justify;'>The significance of wholesome (hita, pathya) and unwholesome (ahita, apathya) foods was dealt in the previous chapter (Yajjah Purushiya). The present chapter named after Lord Atreya and a renowned sage Bhadrakapya, certain concepts and pharmacological principles explain the effects of beneficial (hita) and harmful food and substances (ahita ahara/dravyas). The discussion on "correlation between [[rasa]] (taste) and diet ([[ahara]])" is documented here. Principles of Ayurvedic pharmacology like [[rasa]] (taste), [[veerya]] (potency), [[guna]] (quality), [[vipaka]] (metabolite) and [[prabhava]] (specific principle) are discussed to understand the mechanism of action of food and drugs. The effect can be perceived through minute observation of the physiological changes occurring after interaction in the body. Six perceived tastes, adverse effects of their excessive consumption are described. Certain food articles and their combination are incompatible to the body and lead to disease due to their antagonistic properties. These are categorized under viruddha (incompatible or antagonistic). This important concept is described to know about the possible food: drug::body interactions and their adverse effects. </p>
<div style="text-align:justify;">The significance of wholesome (hita, pathya) and unwholesome (ahita, apathya) foods was dealt in the previous chapter (Yajjah Purushiya). The present chapter named after Lord Atreya and a renowned sage Bhadrakapya, certain concepts and pharmacological principles explain the effects of beneficial (hita) and harmful food and substances (ahita ahara/dravyas). The discussion on "correlation between [[rasa]] (taste) and diet ([[ahara]])" is documented here. Principles of Ayurvedic pharmacology like [[rasa]] (taste), [[veerya]] (potency), [[guna]] (quality), [[vipaka]] (metabolite) and [[prabhava]] (specific principle) are discussed to understand the mechanism of action of food and drugs. The effect can be perceived through minute observation of the physiological changes occurring after interaction in the body. Six perceived tastes, adverse effects of their excessive consumption are described. Certain food articles and their combination are incompatible to the body and lead to disease due to their antagonistic properties. These are categorized under viruddha (incompatible or antagonistic). This important concept is described to know about the possible food: drug::body interactions and their adverse effects. </div>
'''Keywords''': Pharmacology, Rasa (taste), [[guna]](quality), veerya (energy or potency of active drug molecule), vipaka (metabolite), ''prabhava'' (specific principle), [[panchamahabhuta]], therapeutic value.
'''Keywords''': Pharmacology, Rasa (taste), [[guna]](quality), veerya (energy or potency of active drug molecule), vipaka (metabolite), ''prabhava'' (specific principle), [[panchamahabhuta]], therapeutic value.