Changes

# Laghu (lightness)   

# Laghu (lightness)   

# Snigdha (unctuousness)  

# Snigdha (unctuousness)  

# Ruksha (dryness)  

# [[Rukshana|Ruksha (dryness)]]

# Teekshna (piercing, sharp)   

# Teekshna (piercing, sharp)   

# Manda (slowness, mildness)  

# Manda (slowness, mildness)  

| [[Sheeta|Sheeta<br/>(cold)]]

| [[Sheeta|Sheeta<br/>(cold)]]

| [[Pitta dosha|Pitta]] hara <br/>[[Vata dosha|Vata]] [[Kapha dosha|kapha]] vardhaka  

| [[Pitta dosha|Pitta]] hara <br/>[[Vata dosha|Vata]] [[Kapha dosha|kapha]] vardhaka  

| Prahlaadana (~soothing) , vishyandana (~secretogogue) , sthirikarana (~stabilizer), <br/>kledana (~moistening) , jeevaniya (~enhance life expectancy) , stambhana (~styptic), raktaprasadana (~enhances quality of rakta dhatu), balyam (~giving strength)  

| Prahlaadana (~soothing), vishyandana (~secretogogue), sthirikarana (~stabilizer), <br/>kledana (~moistening), jeevaniya (~enhance life expectancy), [[Stambhana|stambhana]] (~styptic), raktaprasadana (~enhances quality of [[Rakta dhatu|rakta dhatu]]), balyam (~giving strength)  

|-

|-

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

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

| Snigdha<br/>(unctuous)  

| Snigdha<br/>(unctuous)  

| [[Vata dosha|Vata]] hara <br/>[[Kapha dosha|kapha]] vardhaka

| [[Vata dosha|Vata]] hara <br/>[[Kapha dosha|kapha]] vardhaka

| Snehana (~sudation), brimhana (~increases mass) , santarpana (~nourishing), vajikarana (~aphrodisiac), <br/>vayasthaapana (~increase viability)  

| [[Snehana (unction therapy)|Snehana]] (~sudation), [[Brimhana|brimhana]] (~increases mass), santarpana (~nourishing), [[Vajikarana|vajikarana]] (~aphrodisiac), <br/>vayasthaapana (~increase viability)  

|-

|-

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

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

| Ruksha<br/>(dryness)  

| [[Rukshana|Ruksha<br/>(dryness)]]

| [[Vata dosha|Vata]] vardhaka, <br/>[[Kapha dosha|kapha]] pittahara  

| [[Vata dosha|Vata]] vardhaka, <br/>[[Kapha dosha|kapha]] pittahara  

| Samgrahana (~astringent), peedana (~cause obscuration) , virookshana (~causing dryness), ropana (~cause healing)  

| Samgrahana (~astringent), peedana (~cause obscuration) , virookshana (~causing dryness), ropana (~cause healing)  

| Guru<br/>(heaviness)  

| Guru<br/>(heaviness)  

| [[Kapha dosha|Kapha]] vardhaka vatahara  

| [[Kapha dosha|Kapha]] vardhaka vatahara  

| Upalepana (~cause act of smearing) , brimhana (~nourishing), balya (~strengthening)  

| Upalepana (~cause act of smearing), [[Brimhana|brimhana]] (~nourishing), balya (~strengthening)  

|-

|-

| style="text-align: center;"| 6.

| style="text-align: center;"| 6.

| Pichchila<br/>(slimy)   

| Pichchila<br/>(slimy)   

| Kaphavardhaka

| Kaphavardhaka

| Upalepana (~cause act of smearing), Purana (~cause healing), brumhana (~increases mass), Samsleshara (~avoids binding to the  dhatus), vajikarana (~aphrodisiac)  

| Upalepana (~cause act of smearing), Purana (~cause healing), brumhana (~increases mass), Samsleshara (~avoids binding to the  dhatus), [[Vajikarana|vajikarana]] (~aphrodisiac)  

|-

|-

|}

|}

|-

|-

| [[Sheeta|Sheeta]]

| [[Sheeta|Sheeta]]

| Ambu (Jala)

| [[Jala mahabhuta|Ambu (Jala)]]

| Sparshagrahya (~assessed by touch)

| Sparshagrahya (~assessed by touch)

|-

|-

| Ushna

| Ushna

| Agni

| [[Agni mahabhuta|Agni]]

| Sparshagrahya (~assessed by touch)

| Sparshagrahya (~assessed by touch)

|-

|-

| Snigdha

| Snigdha

| Prithvi + Ambu

| [[Prithvi mahabhuta|Prithvi]] + [[Jala mahabhuta|Ambu]]

| Chakshugrahya(~assessed by visionary sense)

| Chakshugrahya(~assessed by visionary sense)

|-

|-

| Ruksha

| [[Rukshana|Ruksha]]

| Vayu

| [[Vayu mahabhuta|Vayu]]

| Chakshugrahya (~assessed by visionary sense)  

| Chakshugrahya (~assessed by visionary sense)  

|-

|-

| Mrudu

| Mrudu

| Jala + Aakasha

| [[Jala mahabhuta|Jala]] + [[Akasha mahabhuta|Aakasha]]

| Sparshagrahya (~Assessed by touch)

| Sparshagrahya (~Assessed by touch)

|-

|-

| Tikshna

| Tikshna

| Agni

| [[Agni mahabhuta|Agni]]

| Mukha dukhotpeedanat (~assessed by the effect on buccal mucosa)

| Mukha dukhotpeedanat (~assessed by the effect on buccal mucosa)

|-

|-

| Picchila

| Picchila

| Jala

| [[Jala mahabhuta|Jala]]

| Chakshu+sparshagrahya (~assessed by visionary sense and touch)

| [[Chakshu|Chakshu]] + sparshagrahya (~assessed by visionary sense and touch)

|-

|-

| Vishada

| Vishada

| Prithvi + Vayu (Kshiti-sameerana)  

| [[Prithvi mahabhuta|Prithvi]] + [[Vayu mahabhuta|Vayu]] (Kshiti-sameerana)  

| Chakshu+Sparshagrahya (~assessed by visionary sense and touch)

| [[Chakshu|Chakshu]] + Sparshagrahya (~assessed by visionary sense and touch)

|-

|-

|}

|}

The assessment of the gurvadi guna as type of veerya can be studied through the effect they depict on the metabolism of 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 ruksha (dryness) 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 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 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></p>

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></p>

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

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

<p style='text-align:justify;'>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) or ushna ([[Pitta dosha|pitta dosha]]) in nature. The approach of [[Ayurveda|ayurveda]] regarding two types of veerya can be summarised as below:<br/>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] <br/>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] <br/>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] </p>

<p style='text-align:justify;'>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:<br/>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] <br/>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] <br/>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] </p>

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

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

== Determination of veerya (veerya upalabdhi) ==

== Determination of veerya (veerya upalabdhi) ==

<p style='text-align:justify;'>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] <br/>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 and sparsha pariksha  respectively. [Chakrapani on Cha.Sa. [[Sutra Sthana|Sutra Sthana]] 26/66] </p>

<p style='text-align:justify;'>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] <br/>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] </p>

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

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

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

<li>Kakamachi (Solanum nigrum) (tikta rasa), matsya (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) 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 ruksha veerya.</li>

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

<li>If 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.</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 [[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></span></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></span></li>