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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>

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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|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]

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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|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]

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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 [[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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