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|data2 = Bhojani M. K. 1, Joglekar Aishwarya 2, Joshi Sumedh 3

|label3 = Reviewer

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|data3 = Basisht G.4,

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|data3 = [[Gopal Basisht|Basisht G.]]4,

|label4 = Editor

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|data4 = Deole Y.S.5

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|data4 = [[Yogesh Deole|Deole Y.S.]]5

|label5 = Affiliations

|data5 = 1 Department of Sharir Kriya, All India Institute of Ayurveda, New Delhi, India 2 Department of Samhita Siddhant, All India Institute of Ayurveda, New Delhi, India 3Department of Dravyaguna, All India Institute of Ayurveda, New Delhi, India 4 Rheumatologist, Orlando, Florida, U.S.A. 5 Department of Kayachikitsa, G. J. Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India

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The assessment of the gurvadi guna as type of veerya can be studied through the effect they depict on the metabolism of [[Sharira|body]] and body tissues. Qualitative assessment through the means of questionnaires or interviews is more commonly done recently. Amongst the 20 [[Guna|guna]], snigdha (unctuous) and [[Rukshana|ruksha (dryness)]] [[Guna|guna]] are more extensively studied. For instance, sneha guna is assessed by determining the presence of snidghata or oiliness or unctuousness of skin and the contrary for [[Rukshana|ruksha guna]].<ref name="ref7">Mishra S, Dwivedi RR, Ravishankar B. Conceptual and applied study of Snigdha and Ruksa Guna with special reference to Rasa-raktagata Sneha (hyperlipidemia). Ayu. 2011;32(2):200-206. doi:10.4103/0974-8520.92586</ref> Biochemical parameters like lipid profile are also used to determine the sneha guna in the [[Sharira|body]]. Similaly the cell line studies are conducted to study the snigdhata in terms of adipocytic and anti-adipocytic activity in herbs like Terminalia belerica.<ref name="ref8">Ruchika Dighekar, Kiran Tawalare, Dr. Pankaj Jogi. A Biochemical Approach to Understand the Concept of Snigdha Guna of Ghee and Ruksha Guna of Terminalia Arjuna on Behaviour of 3T3-L1 Cell Line with Respect to Adipocytic and AntiAdipocytic Activity : In Vitro. J Ayurveda Integr Med Sci 2020;6:73-81. http://dx.doi.org/10.21760/jaims.5.6.9</ref> The different tools and instruments like glossometer, and sudometer can be used in the assessment of snigdha and [[Rukshana|ruksha guna]]. The assessment of basic panchabhoutika structure can also help in assessment of guna. The organoleptic assessment can also help in determining the general quality of [[Dravya|dravya]]. However, there is immense scope for creating more evidence to prove the veerya in gurvadi guna.<ref name="ref9">Guna [Internet]. Charak Samhita. 2022 [cited 2023 Jan 20]. Available from: https://www.carakasamhitaonline.com/index.php?title=Guna</ref>

+

The assessment of the gurvadi guna as type of veerya can be studied through the effect they depict on the metabolism of [[Sharira|body]] and body tissues. Qualitative assessment through the means of questionnaires or interviews is more commonly done recently. Amongst the 20 [[Guna|guna]], snigdha (unctuous) and [[Rukshana|ruksha (dryness)]] [[Guna|guna]] are more extensively studied. For instance, sneha guna is assessed by determining the presence of snidghata or oiliness or unctuousness of skin and the contrary for [[Rukshana|ruksha guna]].<ref name="ref7">Mishra S, Dwivedi RR, Ravishankar B. Conceptual and applied study of Snigdha and Ruksa Guna with special reference to Rasa-raktagata Sneha (hyperlipidemia). Ayu. 2011;32(2):200-206. doi:10.4103/0974-8520.92586</ref> Biochemical parameters like lipid profile are also used to determine the sneha guna in the [[Sharira|body]]. Similaly the cell line studies are conducted to study the snigdhata in terms of adipocytic and anti-adipocytic activity in herbs like Terminalia belerica.<ref name="ref8">Ruchika Dighekar, Kiran Tawalare, Dr. Pankaj Jogi. A Biochemical Approach to Understand the Concept of Snigdha Guna of Ghee and Ruksha Guna of Terminalia Arjuna on Behaviour of 3T3-L1 Cell Line with Respect to Adipocytic and AntiAdipocytic Activity : In Vitro. J Ayurveda Integr Med Sci 2020;6:73-81. http://dx.doi.org/10.21760/jaims.5.6.9</ref> The different tools and instruments like glossometer, and sudometer can be used in the assessment of snigdha and [[Rukshana|ruksha guna]]. The assessment of basic panchabhoutika structure can also help in assessment of [[Guna|guna]]. The organoleptic assessment can also help in determining the general quality of [[Dravya|dravya]]. However, there is immense scope for creating more evidence to prove the veerya in gurvadi guna.<ref name="ref9">Guna [Internet]. Charak Samhita. 2022 [cited 2023 Jan 20]. Available from: https://www.carakasamhitaonline.com/index.php?title=Guna</ref>

=== Two main types of veerya (dwividha veerya vaada) ===

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Most of the scholars accepted two types of veerya (the dwividha veerya vaada). The hot and cold are considered as two main contrasting energies responsible for carrying out various functions in [[Sharira|body]]. These can be equated to soma and agni i.e. the moon and the sun in the universe. These also represent the concept of Yin and Yang as put forth by traditional Chinese medicine.<ref name="ref10">Fu R, Li J, Yu H, Zhang Y, Xu Z, Martin C. The Yin and Yang of traditional Chinese and Western medicine. Medicinal Research Reviews [Internet]. 2021 [cited 2023 Jan 20];41(6):3182–200. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/med.21793</ref> The three [[Dosha|dosha]] are either considered to [[Sheeta|sheeta]] ([[Kapha dosha|kapha]], [[Vata dosha|vata dosha]]) or ushna ([[Pitta dosha|pitta dosha]]) in nature. The approach of [[Ayurveda|ayurveda]] regarding two types of veerya can be summarised as below: 1. Although all the [[Dravya|dravya]] are panchabhautika in nature they can either be divided as ushna (hot) or [[Sheeta|sheeta (cold)]] based on the dominancy of ushna and [[Sheeta|sheeta]] guna [A.H. [[Sutra Sthana|Sutra Sthana]] .9/17, Indu commentary on A.S. [[Sutra Sthana|Sutra Sthana]] 1/26] These can be considered the most suitable types of veerya which can also be equated to karya-karana hetu according to [[Ayurveda|ayurveda]]. These two are best representatives of the dual energy i.e. heat and cold in the universe and hence rightly termed as dwividha veerya.[ A.H. [[Sutra Sthana|Sutra Sthana]] 9/17] There are two other types of veerya: kritrima (artificial) and sahaja (inherent) veerya. Shivadas sen quotes the example of the heaviness of black gram (masha) and lightness of green gram (mudga) for inherent veerya (sahaja veerya), while that of lightness of puffed paddy (laja) to explain the aritificial veerya (kritrima veerya). [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66 Shivadas Sen commentary on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/65]

+

Most of the scholars accepted two types of veerya (the dwividha veerya vaada). The hot and cold are considered as two main contrasting energies responsible for carrying out various functions in [[Sharira|body]]. These can be equated to soma and [[Agni|agni]] i.e. the moon and the sun in the universe. These also represent the concept of Yin and Yang as put forth by traditional Chinese medicine.<ref name="ref10">Fu R, Li J, Yu H, Zhang Y, Xu Z, Martin C. The Yin and Yang of traditional Chinese and Western medicine. Medicinal Research Reviews [Internet]. 2021 [cited 2023 Jan 20];41(6):3182–200. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/med.21793</ref> The three [[Dosha|dosha]] are either considered to [[Sheeta|sheeta]] ([[Kapha dosha|kapha]], [[Vata dosha|vata dosha]]) or ushna ([[Pitta dosha|pitta dosha]]) in nature. The approach of [[Ayurveda|ayurveda]] regarding two types of veerya can be summarised as below: 1. Although all the [[Dravya|dravya]] are panchabhautika in nature they can either be divided as ushna (hot) or [[Sheeta|sheeta (cold)]] based on the dominancy of ushna and [[Sheeta|sheeta]] [[Guna|guna]] [A.H. [[Sutra Sthana|Sutra Sthana]] .9/17, Indu commentary on A.S. [[Sutra Sthana|Sutra Sthana]] 1/26] These can be considered the most suitable types of veerya which can also be equated to karya-karana hetu according to [[Ayurveda|ayurveda]]. These two are best representatives of the dual energy i.e. heat and cold in the universe and hence rightly termed as dwividha veerya.[ A.H. [[Sutra Sthana|Sutra Sthana]] 9/17] There are two other types of veerya: kritrima (artificial) and sahaja (inherent) veerya. Shivadas sen quotes the example of the heaviness of black gram ([[Masha|masha]]) and lightness of green gram (mudga) for inherent veerya (sahaja veerya), while that of lightness of puffed paddy (laja) to explain the aritificial veerya (kritrima veerya). [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66 Shivadas Sen commentary on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/65]

== Different theories pertaining to concept of veerya (veeryavada) ==

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<li style="font-weight:bold">Action-based potency ([[Karma|karma]] veerya vaada): The potency of a [[Dravya|dravya]] is observed according to its major pharmacotherapeutic actions. [Bhadanta Naagaarjuna in Rasavaisheshika]<ref name="ref11">Nagarjuna B. Bhadanta nagarjuna’s Rasavaisheshika text with English translation by K Raghavan Tirumulpad, Arya Vaidya sala, First Edition. Kozhikode, India: Geetanjali Offset Prints; 2013, Page No. 228</ref> Certain veerya such as emetic (Chhardaneeya veerya), carminative (Anulomana veerya) etc. are described. Fifteen types of Veerya are described by Acharya Nimi.<ref name="ref12">D.S. Lucus, Dravyagunavijnana (Basic principles of Dravyaguna, Vol.I, Chapter Veerya Vijanana, Chaukhambha Vishwa Bharathi, Varanasi, First edition, 2006, page No. 218/455.</ref></li>

<li style="font-weight:bold">Quality-based potencies (Guna Veerya Vaada or Shakti Veerya Vaada): The quality based action (Guna Veerya Vaada or Shakti Veerya Vaada) is as described above.</li>

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<li style="font-weight:bold">Substance (dravya veerya vaada): Veerya is a special power of dravya that is capable of performing actions.[Shivadasa Sen] The ability of [[Rasa|rasa]], [[Vipaka|vipaka]], or [[Prabhava|prabhava]] to perform any action is termed veerya. However, [[Dravya|dravya]] and veerya are different as veerya resides in [[Dravya|dravya]]. [Shivadas Sen commentary on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/64-65]</li>

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<li style="font-weight:bold">Substance (dravya veerya vaada): Veerya is a special power of [[Dravya|dravya]] that is capable of performing actions.[Shivadasa Sen] The ability of [[Rasa|rasa]], [[Vipaka|vipaka]], or [[Prabhava|prabhava]] to perform any action is termed veerya. However, [[Dravya|dravya]] and veerya are different as veerya resides in [[Dravya|dravya]]. [Shivadas Sen commentary on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/64-65]</li>

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<li style="font-weight:bold">Paribhashika veerya vaada: The two types and eight types of veerya (dwividha veeryavada and ashtavida veerya vada) are considered under the heading of paribhashika veerya vada. It is mentioned by Charak and Vagbhata.</li></ol>

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<li style="font-weight:bold">Paribhashika veerya vaada: The two types and eight types of veerya (dwividha veeryavada and ashtavida veerya vada) are considered under the heading of paribhashika veerya vada. It is mentioned by Charak and Vagbhata.</li></ol>

== Determination of veerya (veerya upalabdhi) ==

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The veerya can be determined by two means: nipatat (immediately after coming in contact with the tongue) and adhivasat (after proper digestion and assimilation in the [[Sharira|body]]). [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66] For example, the potency of meat of animals in marshy area (anupa mamsa) can be determined after porper digestion and metabolism (jatharagnipaaka) i.e. adhivasat. The potency of black pepper (maricha) is determined immediately after it comes in contact with the tongue. Similarly, the hot potency (ushna veerya) of maricha can be determined after the process of digestion when signs like appetite stimulation ([[Deepana|deepana]]) and burning (daha) are observed. [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66] Veerya can be determined through inference (anumana pramana) and direct perception (pratyaksa pramana). For instance, the cold potency ([[Sheeta|sheeta]] veerya) of rock salt (saindhava lavana) and hot potency (ushna veerya) of marshy animal’s meat (anupa mamsa) can be determined by inference (anumana pramana). The sharp potency (tikshna veerya) of Rajika (brown mustard) can be determined by olfactory perception (ghrana pariksha) as per direct perception. Similarly, the qualities like sharp (teekshna) and soft (mridu) can be determined through the visual perception and tactile perception ([[Chakshu|chakshu]] and sparsha pariksha respectively. [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66]

+

The veerya can be determined by two means: nipatat (immediately after coming in contact with the tongue) and adhivasat (after proper digestion and assimilation in the [[Sharira|body]]). [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66] For example, the potency of meat of animals in marshy area (anupa mamsa) can be determined after porper digestion and metabolism (jatharagnipaaka) i.e. adhivasat. The potency of [[Maricha|black pepper (maricha)]] is determined immediately after it comes in contact with the tongue. Similarly, the hot potency (ushna veerya) of [[Maricha|maricha]] can be determined after the process of digestion when signs like appetite stimulation ([[Deepana|deepana]]) and burning (daha) are observed. [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66] Veerya can be determined through inference ([[Anumana pramana|anumana pramana]]) and direct perception (pratyaksa pramana). For instance, the cold potency ([[Sheeta|sheeta]] veerya) of rock salt (saindhava lavana) and hot potency (ushna veerya) of marshy animal’s meat (anupa mamsa) can be determined by inference ([[Anumana pramana|anumana pramana]]). The sharp potency (tikshna veerya) of Rajika (brown mustard) can be determined by olfactory perception (ghrana pariksha) as per direct perception. Similarly, the qualities like sharp (teekshna) and soft (mridu) can be determined through the visual perception and tactile perception ([[Chakshu|chakshu]] and [[Sparsha|sparsha]] pariksha respectively. [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66]

== General rules with exceptions regarding the determination of veerya (veerya nirdhaarana samanya siddhaanta and apavada) ==

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[[Ayurveda|Ayurveda]] has termed the general rules regarding the relation and determining veerya of any [[Dravya|dravya]] based on its [[Rasa|rasa (taste)]] and [[Vipaka|vipaka]] (post digestive effect). This can be equated to the basis of the panchabhautika constitution of the [[Dravya|dravya]]. However, this rule has a few exceptions due to the variable panchabhautika configuration. More research studies can be carried out to further validate these concepts. The general rule states that a substance of ~~madhura  rasa~~ (sweet in taste) ~~and madhura~~ [[Vipaka|vipaka]] most commonly possesses [[Sheeta|sheeta]] veerya. The sour substance (amla) in [[Rasa|rasa]] and [[Vipaka|vipaka]] is generally hot (ushna) in veerya. Similarly, [[Dravya|dravya]] with pungent (katu) [[Rasa|rasa]] and [[Vipaka|vipaka]] is hot (ushna) in veerya. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/45] In this category usually by assessing [[Rasa|rasa]] of a [[Dravya|dravya]] (rasa-upadeshena), one can conclude the veerya of that particular [[Dravya|dravya]]. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/46] Thus, the variation in [[Vipaka|vipaka]] or veerya of a [[Dravya|dravya]] can result in variation of its [[Karma|karma]] and [[Guna|guna]] (properties) despite the quality of [[Rasa|rasa]]. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/46] The following table the general rule and the exception with examples are mentioned as below:

+

[[Ayurveda|Ayurveda]] has termed the general rules regarding the relation and determining veerya of any [[Dravya|dravya]] based on its [[Rasa|rasa (taste)]] and [[Vipaka|vipaka]] (post digestive effect). This can be equated to the basis of the panchabhautika constitution of the [[Dravya|dravya]]. However, this rule has a few exceptions due to the variable panchabhautika configuration. More research studies can be carried out to further validate these concepts. The general rule states that a substance of [[Madhura|madhura]] rasa (sweet in taste) and [[Madhura|madhura]] [[Vipaka|vipaka]] most commonly possesses [[Sheeta|sheeta]] veerya. The sour substance ([[Amla|amla]]) in [[Rasa|rasa]] and [[Vipaka|vipaka]] is generally hot (ushna) in veerya. Similarly, [[Dravya|dravya]] with [[Katu|pungent (katu)]] [[Rasa|rasa]] and [[Vipaka|vipaka]] is hot (ushna) in veerya. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/45] In this category usually by assessing [[Rasa|rasa]] of a [[Dravya|dravya]] (rasa-upadeshena), one can conclude the veerya of that particular [[Dravya|dravya]]. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/46] Thus, the variation in [[Vipaka|vipaka]] or veerya of a [[Dravya|dravya]] can result in variation of its [[Karma|karma]] and [[Guna|guna]] (properties) despite the quality of [[Rasa|rasa]]. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/46] The following table the general rule and the exception with examples are mentioned as below:

{| class="wikitable"

|+ Table 4: Generalised rule for determination of veerya

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! Example

|-

−

| ~~Madhura rasa~~

+

| [[Madhura|Madhura]] rasa

−

| Madhura vipaka

+

| [[Madhura|Madhura]] vipaka

| [[Sheeta|Sheeta]] veerya

−

| Paya (~milk) [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/47] Ghrita (~ghee) [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/47]

+

| Paya (~milk) [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/47] Ghrita (~[[Ghee|ghee]]) [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/47]

|-

−

| ~~Amla rasa~~

+

| [[Amla|Amla]] rasa

−

| Amla vipaka

+

| [[Amla|Amla]] vipaka

| Ushna veerya

−

| Amrataka (Spondias mangifera), Kapittha (Feronia limonia) [A.H. [[Sutra Sthana|Sutra Sthana]] 9]

+

| Amrataka (Spondias mangifera), [[Kapittha|Kapittha]] (Feronia limonia) [A.H. [[Sutra Sthana|Sutra Sthana]] 9]

|-

−

| ~~Katu rasa~~

+

| [[Katu|Katu]] rasa

−

| Katu vipaka

+

| [[Katu|Katu]] vipaka

| Ushna veerya

−

| Chavya (Piper chaba) [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/47] Chitraka (Plumbago zeylanica) [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/47]

+

|-

|}

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|-

| Anupa mamsa

−

| Madhura

+

| [[Madhura|Madhura]]

| Ushna

|-

−

| Amalaki (~Emblica officinalis)

+

| [[Amalaki|Amalaki]] (~Emblica officinalis)

−

| Amla

+

| [[Amla|Amla]]

| [[Sheeta|Sheeta]]

|-

| Saindhava lavana (~common salt)

−

| Lavana

+

| [[Lavana|Lavana]]

| Anushna

|-

−

| Guduchi (~ Tinospora cordifolia)

+

| [[Guduchi|Guduchi]] (~ Tinospora cordifolia)

−

| Tikta

+

| [[Tikta|Tikta]]

| Ushna

|-

| Maha panchamoola

−

| Kashaya, ~~Tikta~~

+

| [[Kashaya|Kashaya]], [[Tikta|Tikta]]

| Ushna

|-

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== Superiority of veerya ==

−

Principles of drug action in [[Ayurveda|ayurveda]] can be summarized in case of equality of strength. [[Vipaka|Vipaka]] overpowers rasa, veerya overpowers rasa. [[Vipaka|Vipaka]] and [[Prabhava|prabhava]] are considered to be competitive among all these three. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] .26/68-72] [A.H. [[Sutra Sthana|Sutra Sthana]] 9/25] These factors act by overpowering and defeating one another. For instance, the hot potency (ushna veerya) of buffalo meat (mahisha mamsa) dominates the sweet taste and sweet post-digestive effect leading to the vitiation of [[Pitta dosha|pitta dosha]]. [Arundatta on A.H. [[Sutra Sthana|Sutra Sthana]] 9/25] When there is a combination of antagonistic characteristics (viruddha guna), the dominant factor will overpower the weak one (Bhuyasa Alpam Avajiyate) [Cha.Sa.Vimana Sthana 1/14] For instance, the guru, snigdha guna of milk (ksheera) dominates over its [[Sheeta|sheeta]] veerya resulting in vata shamana. [Arundatta on A.H. [[Sutra Sthana|Sutra Sthana]] 9/24]

+

Principles of drug action in [[Ayurveda|ayurveda]] can be summarized in case of equality of strength. [[Vipaka|Vipaka]] overpowers rasa, veerya overpowers rasa. [[Vipaka|Vipaka]] and [[Prabhava|prabhava]] are considered to be competitive among all these three. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] .26/68-72] [A.H. [[Sutra Sthana|Sutra Sthana]] 9/25] These factors act by overpowering and defeating one another. For instance, the hot potency (ushna veerya) of buffalo meat (mahisha mamsa) dominates the sweet taste and sweet post-digestive effect leading to the vitiation of [[Pitta dosha|pitta dosha]]. [Arundatta on A.H. [[Sutra Sthana|Sutra Sthana]] 9/25] When there is a combination of antagonistic characteristics (viruddha guna), the dominant factor will overpower the weak one (Bhuyasa Alpam Avajiyate) [Cha.Sa.Vimana Sthana 1/14] For instance, the guru, snigdha guna of milk (ksheera) dominates over its [[Sheeta|sheeta]] veerya resulting in vata [[Shamana|shamana]]. [Arundatta on A.H. [[Sutra Sthana|Sutra Sthana]] 9/24]

== Reasons for superiority of veerya: [Su.Sa. [[Sutra Sthana|Sutra Sthana]] 40/5] ==

<li style="font-weight:bold">Pharmaco therapeutic actions (aushadhakarma karaka): The actions of drugs are brought about by their potency.</li>

−

<li style="font-weight:bold">Overpowering taste (rasabhibhava): Veerya suppresses the action of rasa and performs its own function owing to its overpowering property. 2 Examples are as below:

+

<li style="font-weight:bold">Overpowering taste (rasabhibhava): Veerya suppresses the action of [[Rasa|rasa]] and performs its own function owing to its overpowering property. 2 Examples are as below:

−

<ol><li>Brihat Panchamoola (Bilva- Aegle marmelos , Agnimanth- Premna mucronata var. latifolia, Shyonak- Oroxylum indicum, Kashmari- Gmelina arborea, Patala- Stereospermum suaveolens) of tikta rasa alleviate vata due to their ushna veerya.</li>

+

<ol><li>Brihat Panchamoola ([[Bilva|Bilva]]- Aegle marmelos, Agnimanth- Premna mucronata var. latifolia, [[Shyonaka|Shyonak]]- Oroxylum indicum, [[Kashmari|Kashmari]]- Gmelina arborea, [[Patala|Patala]]- Stereospermum suaveolens) of [[Tikta|tikta]] rasa alleviate vata due to their ushna veerya.</li>

−

<li>Kulaththa (Dolicos biflorus) (kashaya rasa) and palandu (katu rasa) also alleviate vata due to snigdha veerya.</li>

+

<li>Kulaththa (Dolicos biflorus) ([[Kashaya|kashaya]] rasa) and palandu ([[Katu|katu]] rasa) also alleviate [[Vata dosha|vata]] due to snigdha veerya.</li>

−

<li>Ikshu (Saccharum officinarum), though has madhura rasa, increases vata due to [[Sheeta|sheeta]] veerya.</li>

+

<li>[[Ikshu|Ikshu]] (Saccharum officinarum), though has [[Madhura|madhura]] rasa, increases [[Vata dosha|vata]] due to [[Sheeta|sheeta]] veerya.</li>

−

<li>Kakamachi (Solanum nigrum) (tikta rasa), matsya (madhura) increase [[Pitta dosha|pitta]] due to their ushna veerya.</li>

+

<li>Kakamachi (Solanum nigrum) ([[Tikta|tikta]] rasa), matsya ([[Madhura|madhura]]) increase [[Pitta dosha|pitta]] due to their ushna veerya.</li>

−

<li>Moolaka (Raphanus sativus) (katu) increases [[Kapha dosha|kapha]] due to its snigdha veerya.</li>

+

<li>Moolaka (Raphanus sativus) ([[Katu|katu]]) increases [[Kapha dosha|kapha]] due to its snigdha veerya.</li>

−

<li>Kapiththa (Limonia accidissima) (amla rasa) and madhu (madhura) alleviate [[Kapha dosha|kapha]] due to their [[Rukshana|ruksha]] veerya.</li>

+

<li>Kapiththa (Limonia accidissima) ([[Amla|amla]] rasa) and madhu ([[Madhura|madhura]]) alleviate [[Kapha dosha|kapha]] due to their [[Rukshana|ruksha]] veerya.</li>

−

<li>If [[Vata dosha|vata dosha]] alleviating rasa (madhura–amla–lavana) possess ruksha–laghu–sheeta guna, they do not pacify vata.</li>

+

<li>If [[Vata dosha|vata dosha]] alleviating rasa (madhura–amla–lavana) possess ruksha–laghu–sheeta guna, they do not pacify [[Vata dosha|vata]].</li>

<li>If [[Pitta dosha|pitta dosha]] alleviating rasa (kashaya–tikta–madhura) possess teekshna–ushna laghu gunas, they do not pacify [[Pitta dosha|pitta]].</li>

<li>If the [[Kapha dosha|kapha dosha]] alleviating rasa (katu–tikta–kashaya) possess snigdha–guru–sheeta guna, they cannot pacify [[Kapha dosha|kapha]].</li></ol></li>

Line 365: Line 365:

* Powder (choorna) – 2 months

* Tablets (gutika), Semisolid preparation of medicine (avaleha) – 1 year

−

* Medicated ghee (ghrita), oil (taila) – 4 months

+

* Medicated [[Ghee|ghee]] (ghrita), oil (taila) – 4 months

* Fermented medicinal preparations (asava), bhasma etc.- Efficacy increases with time duration/ have long term stability.

−

In some opinions, paste (kalka) and decoctions (kashaya), the veerya remains intact up to one yama (3 hours), in choorna for 3 paksha (45 days); in ghrita and modaka along with jaggery (guda) for six months, in guggulu preparation for 3 months, siddha rasa and bhasma for 3 years, and medicated oils for a considerable long time, the veerya respectively remains intact.<ref name="ref14">Veerya A general principle of drug action – Ayursoft [Internet]. [cited 2022 Dec 22]. Available from: https://ayush.digitalindiacorporation.in/Veerya-a-general-principle-of-drug-action/ </ref> Saviryata Avadhi (~shelf life) of various Ayurvedic preparations as per the guidelines mentioned in Drugs & Cosmetic act are as follows:

+

In some opinions, paste (kalka) and decoctions ([[Kashaya|kashaya]]), the veerya remains intact up to one yama (3 hours), in choorna for 3 paksha (45 days); in ghrita and modaka along with jaggery (guda) for six months, in [[Guggulu|guggulu]] preparation for 3 months, siddha rasa and bhasma for 3 years, and medicated oils for a considerable long time, the veerya respectively remains intact.<ref name="ref14">Veerya A general principle of drug action – Ayursoft [Internet]. [cited 2022 Dec 22]. Available from: https://ayush.digitalindiacorporation.in/Veerya-a-general-principle-of-drug-action/ </ref> Saviryata Avadhi (~shelf life) of various Ayurvedic preparations as per the guidelines mentioned in Drugs & Cosmetic act are as follows:

{| class="wikitable"

! style="text-align: center;" | Sr no.

Line 398: Line 398:

|-

| style="text-align: center;"| (v)

−

| Churna, Kwatha Churna, Lepa Churna, Danta Manjan Churna (Powder)

+

| Churna, Kwatha Churna, Lepa Churna, Danta Manjan Churna (Powder)

| style="text-align: center;"| 2 years

|-

| style="text-align: center;"| (vi)

−

| Dhoopan (Medicated smoke/Fumigant)

+

| [[Dhoopan|Dhoopan]] (Medicated smoke/Fumigant)

| style="text-align: center;"| 2 years

|-

| style="text-align: center;"| (vi)

−

| Dravaka, Lavana, Kshara (Salt compounds)

+

| Dravaka, [[Lavana|Lavana]], Kshara (Salt compounds)

| style="text-align: center;"| 5 years

|-

| style="text-align: center;"| (viii)

−

| Ghrita (Medicated ghee)

+

| Ghrita (Medicated [[Ghee|ghee]])

| style="text-align: center;"| 2 years

|-

| style="text-align: center;"| (ix)

−

| Guggulu (Formulations containing Commiphora mukul)

+

| [[Guggulu|Guggulu]] (Formulations containing Commiphora mukul)

| style="text-align: center;"| 5 years

|-

Line 497: Line 497:

== Concept of veerya viruddha (contradictory potencies) ==

−

Veerya viruddha is listed as one of the types amongst 18 types of viruddha aahara. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/86-87] Consumption of [[Sheeta|sheeta]] veerya dravya in combination with ushna veerya dravya is stated as the example of veerya viruddha. [Cha.Sa.[[Sutra Sthana|Sutra Sthana]] 26/92] For instance, milk consumption of cold potency and fish of hot potency are contradictory. The dietary guidelines (aahar vidhi Vidhana) advise avoiding the consumption of veerya viruddha as it can result in occurrence of several diseases [Cha.Sa.Viman Sthana1/24]

+

Veerya viruddha is listed as one of the types amongst 18 types of viruddha aahara. [Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/86-87] Consumption of [[Sheeta|sheeta]] veerya dravya in combination with ushna veerya dravya is stated as the example of veerya viruddha. [Cha.Sa.[[Sutra Sthana|Sutra Sthana]] 26/92] For instance, milk consumption of cold potency and fish of hot potency are contradictory. The [[Ahara vidhi|dietary guidelines (aahar vidhi Vidhana)]] advise avoiding the consumption of veerya viruddha as it can result in occurrence of several [[Vyadhi|diseases]] [Cha.Sa.Viman Sthana1/24]

== Importance of concept of veerya ==

−

Veerya is an important factor determining the action of any [[Dravya|dravya]]. The duality of action in the form of catabolism or anabolism is well understood by the two types (dwividha veerya) i.e. ushna and [[Sheeta|sheeta]] veerya. Thus it becomes an important factor in mentioning the qualities of any [[Aushadha|medicine (aushadha)]] or food ([[Ahara|aahara]]) dravya. The veerya of dravya is mentioned while depicting the action of that particular dravya. For instance, the [[Sheeta|sheeta]] veerya of ghee (ghrita) is responsible for the pacifying [[Pitta dosha|pitta]] (shamana) action, especially in fever (jwara) [Cha.Sa.Nidan Sthana1/39] Thus it constitutes the most important factor for administrating any [[Dravya|dravya]] in the body. The dominance of veerya enhances the activity of any particular [[Dravya|dravya]]. The pharmaceutical processes like bhavana (lavation), kala sanskara (time), samyoga (combination with other herbs) may help enhance the potency of herbs.

+

Veerya is an important factor determining the action of any [[Dravya|dravya]]. The duality of action in the form of catabolism or anabolism is well understood by the two types (dwividha veerya) i.e. ushna and [[Sheeta|sheeta]] veerya. Thus it becomes an important factor in mentioning the qualities of any [[Aushadha|medicine (aushadha)]] or food ([[Ahara|aahara]]) [[Dravya|dravya]]. The veerya of dravya is mentioned while depicting the action of that particular [[Dravya|dravya]]. For instance, the [[Sheeta|sheeta]] veerya of [[Ghee|ghee]] (ghrita) is responsible for the pacifying [[Pitta dosha|pitta]] ([[Shamana|shamana]]) action, especially in fever ([[Jwara|jwara]]) [Cha.Sa.Nidan Sthana1/39] Thus it constitutes the most important factor for administrating any [[Dravya|dravya]] in the [[Sharira|body]]. The dominance of veerya enhances the activity of any particular [[Dravya|dravya]]. The pharmaceutical processes like bhavana (lavation), [[Kala|kala]] sanskara (time), samyoga (combination with other herbs) may help enhance the potency of herbs.

== Recent Researches on concept of Veerya: ==

Line 507: Line 507:

<li style="font-weight:bold">Study of action of ushna and [[Sheeta|sheeta]] veerya drugs on skeletal muscle The aqueous extracts (10% water infusion) total of 24 drugs, with 12 each belonging to ushna and [[Sheeta|sheeta]] veerya were tested for their activity against contractions of frog skeletal muscle (frog rectus abdominis) by using Burn model (1954)<ref name="ref16">Periasamy A, Burns DH, Holdren DN, Pollack GH, Trombitas K. A-band shortening in single fibers of frog skeletal muscle. Biophysical journal. 1990 Apr 1;57(4):815-28.</ref>. However, statistical analysis showed insignificant inhibition of both the veeryas. Therefore, the skeletal muscle experiment does not reveal any specificity about the nature of veerya.2 </li>

<li style="font-weight:bold">Effect of ushna and [[Sheeta|sheeta]] veerya drugs on the frog heart muscle The aqueous extracts if 16 ushna and 16 sheeta veerya drugs were screened on 32 healthy frog hearts. The effect of ushna and [[Sheeta|sheeta]] veerya drugs in different doses (0.2 ml and 0.4 ml) was assessed on the basis of heart rate (chronotropic activity) and amplitude (Inotropic) activity of isolated frog heart during and after perfusion).2 More depressant effect on amplitude was exercised by ushna veerya group in comparison with [[Sheeta|sheeta]] veerya group. Both [[Sheeta|sheeta]] and ushna veerya drugs showed an insignificant decrease in heart rate. Hence, the action of ushna and sheeta veerya drugs cannot be associated with positive and negative chronotropic and ionotropic effect since both the groups have not shown a specific action on frog heart rate and amplitude (NishteswarK.et.al.)2 </li>

−

<li style="font-weight:bold">Effect of [[Sheeta|sheeta]] and ushna veerya drugs on basic metabolic rate (B.M.R.) Two [[Sheeta|sheeta]] veerya drugs namely yashtimadhu (Glycyrrhiza glabra) and shatavari (Asparagus racemosus) and two ushna veerya drugs namely chitraka (Plumbago zeylanica) and jaatiphala (Myristica fragrans) were studied. In healthy volunteers initially B.M.R. was recorded2 and the drug was administrated three times for one day. A significant increase (P<0.05) was observed with yashtimadhu, while increase in B.M.R. with shatavari was insignificant. Ushna veerya drugs brought about a decrease in B.M.R. after administration. Both chitraka and jaatiphala showed very significant action (P<0.05). Therefore, [[Sheeta|sheeta]] and ushna Veerya, which represent the saumyatva and agneyatva of a drug or food, may be responsible for synthesizing or metabolizing the [[Dhatu|dhatu]] due to their santarpana or apatarpana actions. (Nishteswar K. et. Al.) </li>

+

<li style="font-weight:bold">Effect of [[Sheeta|sheeta]] and ushna veerya drugs on basic metabolic rate (B.M.R.) Two [[Sheeta|sheeta]] veerya drugs namely [[Yashtimadhu|yashtimadhu]] (Glycyrrhiza glabra) and shatavari (Asparagus racemosus) and two ushna veerya drugs namely [[Chitraka|chitraka]] (Plumbago zeylanica) and jaatiphala (Myristica fragrans) were studied. In healthy volunteers initially B.M.R. was recorded2 and the drug was administrated three times for one day. A significant increase (P<0.05) was observed with [[Yashtimadhu|yashtimadhu]], while increase in B.M.R. with shatavari was insignificant. Ushna veerya drugs brought about a decrease in B.M.R. after administration. Both [[Chitraka|chitraka]] and jaatiphala showed very significant action (P<0.05). Therefore, [[Sheeta|sheeta]] and ushna Veerya, which represent the saumyatva and agneyatva of a drug or food, may be responsible for synthesizing or metabolizing the [[Dhatu|dhatu]] due to their santarpana or [[Apatarpana|apatarpana]] actions. (Nishteswar K. et. Al.) </li>

<li style="font-weight:bold">Study of Veerya Vis–Vis pH value of Drugs Total 25 ushna and 25 [[Sheeta|sheeta]] veerya drugs were screened for pH value in cold water and hot water with pH water. Total 10 gms of each drug was soaked in 100 ml of distilled water and kept for one hour. After one hour, the pH of the sample was tested. Then the sample was kept on water bath for 30 minutes and again pH was recorded.2 All the screened drugs showed acidic reaction and it was evident from the present study that ushna and [[Sheeta|sheeta]] veerya drugs do not exhibit specific difference in pH values. (Nisteshvar K. and Dhayani S.C) </li></ol>

Other important researches can be summarised in the table as given below:

Line 517: Line 517:

| style="text-align:center;"| 1.

| The Critical Analysis of Ashtavidha Veerya<ref name="ref17">Gajarmal AA, Rath SK. The Critical Analysis of Ashtavidha Veerya. Journal of Ayurveda and integrative medical sciences , 2018;8(2):13.</ref>

−

| This article highlights the guna veeryavada to underline the importance of gurvadi guna in determining Veerya,also supporting the Ashtavidha Veerya Vaada

+

| This article highlights the guna veeryavada to underline the importance of gurvadi guna in determining Veerya, also supporting the Ashtavidha Veerya Vaada

|-

| style="text-align:center;"| 2.

Line 526: Line 526:

|-

| style="text-align:center;"| 3.

−

| Exothermic reaction for Veerya analysis of Atasi Seeds( Linum usitatissimum Linn.)<ref name="ref19">Arun Kumar Gupta, B. S. Prasad. Exothermic reaction for Veerya analysis of Atasi Seeds (Linum usitatissimum Linn.). AAM. (2016), [cited July 16, 2022]; 5(1-2): 44-46.</ref>

+

| Exothermic reaction for Veerya analysis of [[Atasi|Atasi]] Seeds (Linum usitatissimum Linn.)<ref name="ref19">Arun Kumar Gupta, B. S. Prasad. Exothermic reaction for Veerya analysis of Atasi Seeds (Linum usitatissimum Linn.). AAM. (2016), [cited July 16, 2022]; 5(1-2): 44-46.</ref>

−

| Atasi (Linum usitatissimum Linn.) showed exothermic reaction as the temperature of water remaining constant, there was rise in the temperature which shows that Atasi has ushna Veerya property.

+

| [[Atasi|Atasi]] (Linum usitatissimum Linn.) showed exothermic reaction as the temperature of water remaining constant, there was rise in the temperature which shows that Atasi has ushna Veerya property.

|-

| style="text-align:center;"| 4.

Line 552: Line 552:

|-

| style="text-align:center;"| 9.

−

| Accreditation Of Concepts Of Rasa (Nutrition) And Veerya (Potency) As Food And Medicine Determinants: A Review<ref name="ref25">Hebbar CS, B R L, Krishnamurthy D, Bhandary S. Accreditation Of Concepts Of Rasa (Nutrition) And Veerya (Potency) As Food And Medicine Determinants: A Review. Int J Res Ayurveda Pharm [Internet]. 2017 Jan 12 [cited 2022 Dec 24];7(6):14–8. Available from: http://www.ijrap.net/admin/php/uploads/1667_pdf.pdf </ref>

+

| Accreditation Of Concepts Of [[Rasa|Rasa]] (Nutrition) And Veerya (Potency) As Food And Medicine Determinants: A Review<ref name="ref25">Hebbar CS, B R L, Krishnamurthy D, Bhandary S. Accreditation Of Concepts Of Rasa (Nutrition) And Veerya (Potency) As Food And Medicine Determinants: A Review. Int J Res Ayurveda Pharm [Internet]. 2017 Jan 12 [cited 2022 Dec 24];7(6):14–8. Available from: http://www.ijrap.net/admin/php/uploads/1667_pdf.pdf </ref>

| Veerya is determinant of medicine or action of medicine.

|-

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