Review Article International Ayurvedic Medical Journal ISSN:2320 5091

A REVIEW ON ROLE OF SAMSKARA (SPECIAL PROCESSING) IN FOOD AND PHARMACEUTICAL PREPARATIONS Gupta Satish Chand1 Sumanth Shenoy2 Kotecha Mita2 1Dept. of Dravyaguna, J. D. Ayurvedic Medical College, Aligarh, UP, India 2Dept. of Dravyaguna, National Institute of Ayurveda, Jaipur, Rajasthan, India ABSTRACT All living beings depend upon the food for their life. Methods of cooking are the gradual developments which have taken place with the invention of fire and along with the time newer methods have been included. The similar methods are practiced in pharmaceutical preparations also with slight modifications. Acharyas of Ayurveda named these methods as Samskaras i.e. method of processing, which brings about transformation in the physical as well as the natural qualities within the Dravya (substance).Various Samskaras enumerated by Acharyas and their aims with their role in the food and pharmaceutical preparations are reviewed and compared with the present day processing methods in detail in the article. Keywords: Samskara, Ayurveda, Dravya, Pharmaceutical, Processing

INTRODUCTION vor, and taste of the food, cooked foods pro- Aahara and Aushadha are the most vide variety in our meals, cooking helps to important tools as far as the maintenance keep the food preparation for longer time and restoring of health is concerned. Aahara and cooking makes the food safe and sterile. play an equally important role in fulfilling Acharya Vagbhatta has defined an ideal Au- the aims of Ayurveda i.e. Swaasthyaraka- shadha2 as: shana (Preventive aspect) and Vikaara Pra- Bahu kalpam (one which can be formu- shamana (Curative aspect) where as the Au- lated into various dosage forms) shadha deals with the balancing of deranged Bahu Gunam (with multiple qualities) 1 Doshas and restoring Swaasthya. Food is Sampannam (Rich with therapeutic val- the basic need of every living being. It can ues) be consumed in raw form and cooked form. Yogyam (Suitable to be included in a Cooking is a type of processing the food in Yoga or combination). order to make it both eatable and digestible. The state of health can be maintained Cooking is also helps in making food palat- or regained only if both Aahara and Au- able. Raw foods get spoilt because of the shadha are prepared in a proper way. Ayur- harmful micro-organism present in them. veda has explained various food prepara- The benefits of cooking can be listed as fol- tions and a large number of medicinal for- lows: Cooking makes food easy to digest, mulations along with their method of prepa- improves the appearance, texture, color, fla- ration to achieve the goal. Aushadha and Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations Aahara jointly play important role in the 6. Bhaajana (Vessels/Utensils) management of patients as Pathya (suitable 7. Kaala Prakarsha (Time factor) diet) is to be provided along with proper 8. Vaasana Samskara (Flavoring) drug administration. 9. Bhavana Samskara (Levigation) Samskara The above description about Sams- According to Acharya Charaka the kara actually refers to the Aahara Samskara word ‘Aahara Samskara’ refers to the (food processing) but commentators have processing which causes transformation in a described the same quote with the examples substance during which there takes place the referring to pharmaceutical preparations. contribution of Gunas and elimination of Hence it is understood that the same proce- Doshas. The Samskara causes transforma- dures of Samskara can be adopted in the tion in Swabhavika Gunas (natural preparations of medicines also. attributes). Samskara refers to the process of The Toya-Agni Sannikarsha is taken transformation in the natural qualities of a as the single entity by the commentators food substance by the treatment through while it can be considered as three separate water, application of heat and other factors entities as there are some methods where like washing/cleaning, churning, place of water or fire is used alone in the processing storage, time factor, flavoring, form of reci- like application of dry heat, soaking etc. The pes or Levigation and the utensils used (with modern methods of cooking is grossly modifications like coating the inner surface comes either Agni Sannikarsha or Toya- by various medicinal herbs). Samskaras ex- Agni Sannikarsha combindly. The compari- plained by Charaka are as follows.3 son between present cooking methods with 1. Toya- Agni Sannikarsha (water & fire) that of Ayurvedic classical considerations 2. Shoucha (Cleaning/ washing) are in Table 1. 3. Manthana (Churning) 4. Desha (Place of storage) 5. Kala (Specific time/ Season) Table 1: Comparing Ancient & Modern Methods of Cooking Sl.No. Modern Modes of Processing Methods Classical Methods (A) Boiling Toya-Agni Samskara (Kwathana) 1 2 By moist heat Simmering or stewing Toya-Agni Samskaara Over Manda Agni 3 Steaming Swedana 4 Pressure Cooking (B) Baking 1 By dry heat Agni Sannikarsha 2 Roasting 3 Grilling (C) Agni Sannikarsha Shallow frying 1 By frying in ghee or oil Bharjana Samskara 2 Deep frying Taila/Ghrita Paaka or Talana

There is a general rule in Ayurveda cause (Kaarana) are to be known as present that the Gunas (properties) as described by in the effect (Kaarya) also. it is further the Acharyas as existing in the inseparable quoted that sometimes a change in property 2 www.iamj.in IAMJ: Volume 1; Issue 5; Sept – Oct 2013

Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations can result from the manner in which some- Phytic acid and Phytate are degraded, thing is processed. A new property may also making minerals such as zinc, calcium, results from mixing of ingredients (Sa- phosphorus and magnesium (which are myoga)4 but this is not included in Sams- bound to Phytate) available for absorption kara. Samskara can change the properties of into the body. food and medicine. We can increase useful Germination causes degradation of anti properties and decrease harmful properties nutrients like Trypsin inhibitor and Tannins. of food and medicines through Samskara. Protein degradation makes the protein in Samskara can be done through following pulses more digestible. methods: The fat content decreases by 17-60 %, 1. Toya Sannikarsha (water treatment) while the fiber content increases by 50%. These are the methods by which Vitamin C and riboflavin content in- Samskara can be done using water alone. creases substantially in germinating seeds. Here the drug or the food substance is kept Studies carried out based on the Ayur- either for a shorter period (few hours) or for vedic concepts suggest that, Sprouts is good a longer period (overnight or few days). for Kapha Prakriti. For Vaatik & Paittik Hima Kalpana & Paanaka Kalpana is the Prakriti, steamed sprouts should be given.6 classical examples for Toya Sannikarsha. (B) Steeping: Steeping Taro tubers (Coloca- Toya Sannikarsha includes Soaking, Steep- sia antiquaorum Schott; known as Arbi in ing etc. Hindi) in cold water overnight, reduces 5 (A) Soaking : Soaking pulses overnight in toxins like calcium oxalate crystals which plenty of water & changing the water once are one of the causes for renal calculi. helps to remove gas forming sugars. Raffi- 2. Agni Sannikarsha (fire treatment) nose, Stachyose and Pentosans are sugars Contact of Agni (fire) gives lightness. found in pulses which are not digested in the Cooking makes the food sterile and safe for small intestine. They provide a substrate for eating by killing germs. E.g. microbial fermentation in the lower part of Wheat is heavy to digest but when we gut and cause flatulence. Soaking also sof- prepare dough with water then it becomes tens the seed, reduces cooking time and lighter. After this we prepare Chapati with saves fuel. Seed coat of pulses contains tan- contact of fire from this dough then it be- nins. Tannins interfere with digestion and comes even lighter. causes obstruction. Soaking pulses in water Milk often contains bacteria that cause for few hours removes excess tannins. tuberculosis. On boiling, the bacteria get E.g. Germination: Pulses are germinated by killed and milk becomes safe for drinking. soaking the seeds in water for at least 24-72 Agnisannikarsha (applying Heat alone) is hours. Larger sprouts are achieved when used in the preparations like Taandooram seeds are soaked for 7-10 days. The water (now known as Tanduri) and Poopalika enters the seed and activates different en- (Paapad) where Angaara (burning charcoal) zymes which bring about biochemical is used to cook the food and makes it ligh- changes. Germination improves the nutri- ter.7 tional quality and digestibility of pulses.

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Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations Putapaaka vidhi is explained for both ingredients and makes the Arishta clear, so food and pharmaceutical preparations. e.g. that the filtration becomes easier. This also Cooking different types of meat (Maamsa) separates the Kinva and thus prevents re- by means of Phala putapaaka8, Vaasa puta- fermentation after filtration. Hence this pro- paaka swarasa9etc. cedure also can be considered under Shou- Agni Sannikarsha to water i.e. Kwathana cha Samskara as it causes Shuddhi. (Boiling) is one of the water purification 5. Manthana (Churning) measures described in Sushruta Samhita.10 Yoghurt is heavy to digest, hot, Ab- The Ushna Jala attains the properties of hisayandi (it closes the pores & obstruct Vata-Kaphaghna, Deepana- Paachana, sweat & other channels of the body) & in- 14 Sroto-vishodhana etc. which is quite oppo- crease Kapha. When we stir on adding site to that of Sheetala jala (Normal/cold water & remove butter then it becomes but- water) which is Dosha Sanghaata Vardhaka termilk which is lighter to digest, non-ob- 15 (increases the consolidation of Doshas) in structive and reduces Kapha. nature.11 Thus processing by Agni Sannikar- 6. Desha (Place) sha gives Ushnodaka a medicinal status. Desha is the entity which brings 3. Toya-Agni Sannikarsha (water & fire about some of the transformation in medi- Treatment) cinal preparation on keeping it in a particu- Rice is heavy to digest, but when boiled, lar place for a period of time. This is seen in becomes lighter. the preparation of Rasayanas like Braahma Tamarind fruit (Tamarindus indicus Rasayana which is kept underground below 16 Linn.) is of Amla rasa (sour taste), Amla Vi- the heap of ash. Many of such special paka (principle that indicates the pharma- places like Ashwa shaala, Dhannya raashi cological behavior of a substance expressed etc have been indicated in the classics. The after the digestion & metabolism) & in- intention behind Desha Samskara is to creases Pitta.12 But after boiling it attains maintain an optimum temperature for the Madhura, Amla rasa, Madhura Vipaka and prepared formulation to achieve it’s Samyak pacifies Pitta. lakshanas (optimum intended qual- 4. Shoucha (Washing/ Cleaning) ity/features). It removes the physical impurities Though the Antariksha Jala (rain water) present in the raw material irrespective to is devoid of any Rasa and Guna, it is ac- whether it is a food substance, a medicinal cording to the nature (Guna) of the ground herb or a mineral. The Shoucha can be con- on which it falls will decide its properties. sidered as one of the Shodhana procedure Hence the Jala (water) attains the Guna ac- like Swedana, Mardana etc. cording to the Bhoomi Desha were it is 17 E.g. addition of Kataka Phala flowing or gets stored. (Stychnos potatorum Linn.) is advised after Most of the Ayurvedic classics stress the completion of fermentation (one month upon the source of water to be used accord- later) in case of Dashamoolaarishta13 for the ing to season. This is an example for both purpose of Nirmaleekarana as Kataka Phala Desha and Kaala type of Samskara which helps in sedimentation and settles the heavy takes place naturally without any interven-

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Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations tion. Table 2 gives the details of season and tive opinion from all the ancient texts of particular water resources to be opted as per Ayurveda.18 Bhavaprakasha which furnishes the collec- Table 2: Specific Season and particular water resources Season (Kaala) Source of water (Desha) Shishira ritu (Winter season) Reservoirs and ponds Vasanta ritu (Spring season) Well water and waterfalls Greeshma ritu (summer season) Well water and waterfalls Varsha ritu (Rainy season) Directly collected rain water and from fountains Sharat ritu (Post–rainy season) Water from all sources and specially Hamsodaka (Amshoodaka) Hemanta ritu (Autumn season) Reservoirs and ponds 7. Kaala (Season/Time factor) Dhataki flowers (Woodfordia fruticosa The Kaala refers to the season or any Kurz), Kankola (Piper Cubeba Linn.F.), fraction of the time when the Dravya should Chandana (Santalum album Linn.), Jaati- be collected or the pharmaceutical prepara- phala (Myristica fragrans Houtt.), Lavanga tions are to be made. E.g. (Syzygium aromaticum (Linn.) Merr. & L. Pushyaanuga churna is prepared by col- M. Perry), Twak (Cinnamomomum zeylani- lecting the drugs on the day of Pushya Nak- cum Blume), Ela (Elettaria cardamomum shatra (the day which is predominated by Maton), Patra (Cinnamomum tamala Nees the Star Pushya acc. to Hindu calendar).19 & Eberum), Nagakesara (Mesua ferrea Swarna Praashana is also advised to do Linn.), Lodhra (Symplococus recemosa on the same day.20 Roxb.), Kasturi (Abelmoschous moschatus Hamsodaka a naturally processed water Medik) etc. are also used for Vaasana Sams- during Sharadritu and detoxified by Agastya kara (flavoring) in Sandhana Kalpas (Fer- Nakshatra is a best example for processing mentation) like Draksharishta, Dashamoo- 22 through Kaala (Seasonal factor).21 laarishta etc. This indicates the effect of some seasons or Seasoning of food: Taro plant (Colocasia a particular day of a planetary influence on antiquaorum Schott.)23 are inedible when the property of Dravyas (food or medicinal raw and considered toxic due to the presence substances). of calcium oxalate crystals, typically 8. Vaasana (Rendering Fragrance) as raphides. Calcium oxalate is highly inso- The word flavoring collectively re- luble and contributes to kidney stones in raw fers to taste and smell. On contact of some form. The toxin is minimized by cooking, flavoring agents the food or medicine gets a especially with a pinch of baking soda. It new flavor. This method of rendering fra- can also be reduced by steeping taro roots in grance is aimed at making the preparation a cold water overnight. pleasant one. E.g. Pulses are fried with Ghee, Cumin seed Ela (Elettaria cardamomum Maton) is and Asafoetida. As Pulses increase Vaata, used to flavor the sweet dishes like Kheer or Ghee pacifies Vaata due to Snigdha prop- Paayasam. And also the cooling drinks like erty. A cumin seed (Cuminum cyminum Paanakam Linn.) does Jarana karma24 (It increases G.I.T secretions & help in digestion). Asa-

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Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations foetida (Ferula narthex Boiss.) does Vaa- Puraana Ghrtia (Ghee stored for 10 taanuloman karma25 (directs the Vaata in its years) is widely used in Maanasa roga normal path). (mental disorders).29 9. Bhavana (Levigation) The entities Kaala and Kaala Prakarsha Acharyas of Ayurveda have de- differ from each other in a way that the scribed Taila (oil) Takra (butter milk), Go- Kaala refers to a season or a factor of time mutra (cow’s urine) Aaranala (sour gruel) which brings about changes in the inherited Kulattha kwatha. properties of a Dravya were as the Kaala Ayurvedic formulations like- Aama- Prakarsha refers to a particular time dura- laki Rasayana, Aamalaki churna is levigated tion which will be considered as a part of twenty one times by Aamalaki swaras (fresh Samskara that brings transformation gradu- juice). It increases the Rasayana properties ally in due course of time. The Kaala is ex- 26 (immunomodulatory properties). It can be plained in classics in the contexts of drug correlated with the different form of a drug collection, preservation and shelf life of fi- e.g Ayaskriti can be formulated in the form nished products and also about drug admin- of Churna (powder), Avaleha (lickable istration (Bheshaja Sevana). Though these form), and sandhana (Alcoholic) form. contexts are not related to processing but 10. Kaala Prakarsha (Time duration) contribute a lot in treatment (Karya Phala/ Newly grown rice is heavy to digest. Af- Chikitsa) when delivering the final result of ter one year this rice is lighter to digest. a drug in a particular disease is concerned. Freshly collected Guggulu (Nava Gug- 11. Bhajana (Utensils) gulu) is Brimhana in nature and causes nou- Various metallic and non metallic uten- rishment and acts as Aphrodisiac while, sils are used for cooking, serving, storage. stored old Guggulu (Purana Guggulu) is Utensils have desired or undesired effects on Lekhana (Scraping/ Antilipidimic) in nature food substances which are cooked in them. and causes scraping of Kapha and Medo Material of utensils & their effects on body Dhatu (adipose tissue).27 and specific utensil for serving food and Ayurvedic medicine like Aasavas, Aris- medicaments is given in Table 3 and 4 re- tas, Herbo-mineral preparations (Rasau- spectively.30 shadhis) gets better and better as time passes.28 Table 3: Specific Use of Utensils for various foods Name of the Food item Type of utensil best for storage Ghee Iron vessel Curd preparations Stony utensils Juices and fruit syrups Glass and crystal ware Fruits and confectionary Leaves like banana etc. Boiled and cooled milk Copper vessels Wines, Beverages Earthen pots Peyas (Porridge), Edible fluids Silver bowl

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Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations Table 4: Utensils & their Effects on Human body Type of Utensil Beneficial effect on the Body Gold Rasayana, Silver Valipalitnasakam, Subside Vaata & Pitta Zinc Improves Intelligence & Appetite Brass Pacify Vaata & Pitta, Iron/Steel Useful in Jaundice Glass Cooling effect Plates made from plant leaves Useful in antidote against poison

Jala/ Udaka (Water) is essential for classically curd based preparation of ghee is every living being. The Ayurvedic classics indicated. describe the qualities of water based on its A Pharmacological study carried out sources like rain water, wel water, river at N.I.A Jaipur32 reveals that the Ghrita water etc. time of collection, processing. prepared out of curd by classical method did The water from clouds (Aindra Jala) is not produce any hazardous effect on lipid consedered as superior among all types of profile of healthy volunteer, increased water and has the Tridosha Shaamaka Agnibala (digestive power),improved property. It is advised to collect the Aindra working capacity on the other side, the jala and boil before using (This is intended cream based ghee prodused insignificant to overcome the possible contamination by results in objective parameters like HDL, micro organisms in the environment as it is LDL, Cholesterol and Triglycerides showing collected directly from the sky) and store it High lipid profile except LDL. This shows in an earthen pot (it acts as a coolant).31 The the upper hand of indigenious methods of above description reveal that there can be food or pharmaceutical preparations (as more than one Samskara in a procedure as ghee is used both food & medicine) and the place of collection refers to Desha proves the significant role of Samskara in Samskara, boiling refers to Agni food and pharmaceutical preparations. Sannikarsha and storage in earthen pot DISCUSSION AND CONCLUSION refers to Bhajana Samskara. Similarly, The Samskara is intended to meet water from other sources like wel, river, the quality needs of a food or pharmaceuti- reservior etc. are being adviced to collect in cal preparation. The quality of an ideal dug perticular season which refers to Kaala and as per Ayurvedic classics can be achieved this has the effect on perticular Doshas i.e. through Samskara. Aahara is mainly cha- their variation in the body according to racterized based on its taste and nutritional season (Chaya-Prakopa- Prashama). aspects which is also again attained by An example about preparation of proper way of Samskara. The food and Ghrita (Ghee) is worth to be quoted here as pharmaceutical preparations need a proper it contains a combination of Samskaras like handling not only by maintaining hygienic Kaala, Agni Sannikarsha and Manthana. conditions during preparation but also by Presently the ghee is prepared from cream selecting proper vessel, proper time, proper base for commercial purpose and also by duration etc. in order to make the prepara- some undefinable pyrated sources, but tion efficacious and stable for long duration.

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Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations Samskara play an important role in understanding of contribution of each Sams- making a substance homogenous from a kara in any of the preparations. state of complexity, hence makes the food REFERENCES suitable for digestion, compatible to Dhatus 1. Agnivesh, Caraka Samhita, Sutrasthan and in case of Pharmaceutical preparations, 30/26. Ayurveda Deepika Commentary by Samskara helps to enhance the therapeutic Cakrapanidutta. Yadavji Trikramji Acharya, value by improving the palatability and ab- editor: Varanasi: Rastriya Sanskrit Samsa- sorbable form. than; 2009. p187. Presently in pharmaceutical indus- 2. Vagbhatta, Ashtanga Hridaya, Sutras- tries the preparations like Kwatha are pre- thana 1/28.Sarvangasundara and Ayurveda pared in closed steaming chambers which Rasayan Commentary of Arundatta and are actually not advised by Ayurvedic clas- Hemadri.Bhisagacharya Harishastri Parada- sics. The processing of Sneha is also not kara Vaidhya,editor.9th edition.Varanasi : properly carried out as far as the time factor, Chaukhambha Orientalia;2000.p17. time duration and other factors are con- 3. Agnivesh, Caraka Samhita, Vimansthan cerned. This may prove to be satisfactory or 1/21(2). Ayurveda Deepika Commentary by beneficial manufacturing wise or marketing Cakrapanidutta. Yadavji Trikramji Acharya, wise as there is a great need for Ayurvedic editor: Varanasi: Rastriya Sanskrit Samsa- medicines in the market but not quality wise than; 2009. p 235. as per classics. The present competitive 4. Raghunathasuri, Bhojanakutuhalam, world has made life stressful and busy. Dhanya Prakarana, Section on prepared Hence it is natural that India is opting for a foodstuffs. In: Gangadharan G.G, editor.1st Fast-food life style. This has thrown all rules edition.Banglore: Institute of Ayurveda and and regulations of Aahara Kalpana aside Integrative Medicine (I-AIM);2012.p.37. mentioned by Acharyas in order to cope-up 5. www.docstoc.com/docs/.../Processing- with the demand of hectic schedule ending pulses-for-human-consumption. (Accessed up with anxiety and various lifestyle disord- 26 feb.2010). ers. 6. Vaidya Kotecha Mita, Ph.D Thesis, The Samskara may prove successful Pharmacological Evaluation of Virudha only if the other factors like collection of Anna (Sprouts). National Institute of Ayur- genuine drugs at appropriate time with veda, Jaipur, Rajasthan,.2008. proper storing and manufacturing conditions 7. Acharya Kshemasharma, are fulfilled along with proper time and way Kshemakutuhalam, Six Utsava 151.In: Gan- of Administration. gadharan G.G.,editor.1st edition. Bangalore: A food or pharmaceutical prepara- Institute of Ayurveda & Integrative Medi- tion is the result of more than one Samskara cine (I-AIM); 2012.p.152. collectively. It is always expressed either as 8. Acharya Kshemasharma, Paaka (In case of food) or Kalpana (in case Kshemakutuhalam, Six Utsava 159.In: Gan- of medicines). It is difficult to differentiate gadharan G.G., editor.1st edition.Bangalore: or mention a single Samskara behind any Institute of Ayurveda & Integrative Medi- preparation. Acharyas and Commentators cine (I-AIM);2012.p.154. have explained them separately for better 8 www.iamj.in IAMJ: Volume 1; Issue 5; Sept – Oct 2013

Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations 9. Acharya Sharngadhara, Sharangadharaa Trikramji Acharya, editor: Varanasi: Ra- Samhita, Madhyam khand 1/34. Jivanprada striya Sanskrit Samsathan; 2009. P 164. Hindi Commentary. Dr. Shailja Srivastava, 18. Bhavmishra, Bhavprakasha Nighantu, editor. 4th ed: Varanasi: Chaukhambha Vaari Varga 59-61. Dr.K.C.Chunekar & Orientalia; 2005. Dr.G.S.Pandey, editor: Varanasi: Chauk- 10. Sushruta, Sushruta Samhita, Sutrasthan hambha Bharati Academy;2002.p755. 45/12.Nibandhsamgraha Commentary by 19. Agnivesh, Caraka Samhita, Cikitsasthan Dalhana.Yadavji Trikramji Acharya, editor : 30/90-96. Ayurveda Deepika Commentary Varanasi :Chaukhambha Orientalia; by Cakrapanidutta. Yadavji Trikramji 2008.p198. Acharya, editor: Varanasi: Rastriya Sanskrit 11. Vagbhatta, Ashtanga Hridaya. Chikitsas- Samsathan; 2009. P 638 . thana 1/11-13.Sarvangasundara and Ayur- 20. Vriddha jivaka, Kasyap Samhita, Sutras- veda Rasayan Commentary of Arundatta than Lehaadhyay. Vidyotini Hindi Com- and Hemadri.Bhisagacharya Harishastri Pa- mentary by Pandit Hemraja Sharma, editor. radakara Vaidhya, editor.9th edi- 9th edition: Varanasi: Chaukhambha Sanskrit tion.Varanasi : Chaukhambha Orienta- Sansthan; 2004. p2. lia;2000. p545. 21. Agnivesh, Caraka Samhita, Sutrasthan 12. Bhavmishra, Bhavprakasha Nighantu, 6/46-47. Ayurveda Deepika Commentary by Aamaradiphal Varga 143.Dr.K.C.Chunekar Cakrapanidutta. Yadavji Trikramji Acharya, & Dr.G.S.Pandey, editor: Varanasi: Chauk- editor: Varanasi: Rastriya Sanskrit Samsa- hambha Bharati Academy;2002. p597. than; 2009. P48. 13. Acharya Sharngadhara, Sharangadharaa 22. Acharya Sharngadhar, Sharangadhara Samhita, Madhyam khand Samhita, Madhyam khand 10. Jivanprada 10/91.Dr.Smt.Shailja Srivastava, 4th edition: Hindi Commentary. Dr.Smt.Shailja Srivas- Varanasi: Chaukhambha Orientalia; 2005. tava, editor. 4th edition: Varanasi: Chauk- 14. Bhavmishra, Bhavprakasha Nighantu, hambha Orientalia; 2005. Dadhi Varga1. Dr.K.C.Chunekar & 23. http://en.wikipedia.org/wiki/Taro (Ac- Dr.G.S.Pandey, editor : Varanasi: Chauk- cessed 21 May 2012) hambha Bharati Academy;2002. p 767. 24. Bhavmishra, Bhavprakasha Nighantu, 15. Agnivesh, Caraka Samhita, Cikitsasthan Haritakyadi Varga 91 . Dr.K.C.Chunekar & 15/117-117-118. Ayurveda Deepika Com- Dr.G.S.Pandey, editor : Varanasi: Chauk- mentary by Cakrapanidutta. Yadavji Tri- hambha Bharati Academy;2002.p30. kramji Acharya, editor :Varanasi: Rastriya 25. Bhavmishra, Bhavprakasha Nighantu, Sanskrit Samsathan; 2009. P 520. Haritakyadi Varga 100-101. 16. Agnivesh, Caraka Samhita, Cikitsasthan Dr.K.C.Chunekar & Dr.G.S.Pandey, editor : 1/1/58. Ayurveda Deepika Commentary by Varanasi: Chaukhambha Bharati Acad- Cakrapanidutta. Yadavji Trikramji Acharya, emy;2002.p 40,41. editor: Varanasi: Rastriya Sanskrit Samsa- 26. Agnivesh, Caraka Samhita, Cikitsasthan than; 2009. P 379 . 1/2/8.Ayurveda Deepika Commentary by 17. Agnivesh, Caraka Samhita, Sutras- Cakrapanidutta. Yadavji Trikramji Acharya, thana27/199-200. Ayurveda Deepika editor:Varanasi: Rastriya Sanskrit Samsa- Commentary by Cakrapanidutta. Yadavji than; 2009. p387. 9 www.iamj.in IAMJ: Volume 1; Issue 5; Sept – Oct 2013

Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations 27. Sushruta, Sushruta Samhita, Cikitsas- 31. Acharya Kshemasharma, thana 5/41.Nibandhsamgraha Commentary Kshemakutuhalam, Fourth Utsava 30. In: by Dalhana.Yadavji Trikramji Acharya, Gangadharan G. G., editor.1st edition. Ban- editor: Varanasi :Chaukhambha Orientalia; galore: Institute of Ayurveda & Integrative 2008. p430. Medicine (I-AIM); 2012. p.71. 28. Acharya Sharngadhar, Sharangadhara 32. Tak Sharda, Ph.D. Thesis. Samhita, Pratham khand 1/53. Jivanprada Pharmacological study of cream based and Hindi Commentary. Dr.Smt.Shailja Srivas- curd based go-Ghrita with special reference tava, editor.4th edition: Varanasi: Chauk- to lipid profile. National Institute of Ayur- hambha Orientalia; 2005. veda, Jaipur, Rajasthan. 2003. 29. Agnivesh, Caraka Samhita, Cikitsas- thana 9/60-61. Ayurveda Deepika Com- CORRESPONDING AUTHOR mentary by Cakrapanidutta. Yadavji Tri- Dr. Satish Gupta kramji Acharya, editor: Varanasi: Rastriya Lecturer of Dravyaguna Sanskrit Samsathan; 2009.p 473. J. D. Ayurvedic Medical College, 30. Sushruta, Sushruta Samhita, Sutrasthan Aligarh, UP, India 46/454-458. Nibandhsamgraha Commentary Email: [email protected] by Dalhana. Yadavji Trikramji Acharya, editor: Varanasi: Chaukhambha Orientalia ; Source of support: Nil 2008. p.247. Conflict of interest: None Declared

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