International Journal of Health Sciences and Research Vol.10; Issue: 4; April 2020 Website: www.ijhsr.org Review Article ISSN: 2249-9571

Comparative Study on Suka Dhanya Varga Mentioned in Brihat-Trayi

Panchanana Kisan1, S. S. Yadav2

1JR2, Department of & , Faculty of , IMS, BHU, Varanasi (UP), India. 2Assistant Professor, Department of Samhita & Sanskrit, Faculty of Ayurveda, IMS, BHU, Varanasi (UP), India.

Corresponding Author: Panchanana Kisan

ABSTRACT

Ayurveda is the eternal science of life. The first principle of Ayurveda is to maintain a healthy life for which Nutritious Diet (Ahara) or balanced diet is required. In Ayurveda Acharya Caraka has cited regular intake of food articles belongs to different categories of food. Acharya Caraka has classified Ahara (diet) in twelve Vargas. Among these, Suka Dhanya is the first one. In Modern literature, Suka Dhanya has been compared as monocotyledons and energy giving food. Energy giving food mainly includes cereals group like Wheat, Rice, Maize (corn), Oats, Jowar, Ragi and Bajra. Ancient Acharyas has mentioned some Suka Dhanya Dravyas with their Gunas (qualities) like Shasthika, Vrihi (variety of rice), Yava, and Wheat which play an important role in prevention of diseases. Those dravyas sustain qualities like Sheeta (cold in potency), Swadu (sweet in taste) and in Swadu Vipaka (sweet in digestion). These are used as Vatavardhaka, Alpavarchasa, Brimhana, Sukrala and Mutrala. Cereals are abundant with niacin, iron, riboflavin and thiamine and mostly fiber content (especially in Barley, oat and wheat). Cereals also possess soluble bran that helps to reduce blood cholesterol level and helps in preventing heart diseases. Aim of this article is to analyze the Suka Dhanya Varga mentioned in Brihat-Trayi on a scientific basis. Among brihat trayi Suka dhanya varga is abundantly found in Ahara kalpana, which source importance of suka dhanya varga. So review of Suka Dhanya Varga is taken from Brihat Trayi with their commentators. It is compared with modern nutritional value to check the advantages and disadvantages of ancient diet principles.

Key Words- Suka Dhanya, Vargas, Properties, Benefits, Brihat trayi.

INTRODUCTION diseases, but can controlled diseases by Ayurveda has a unique role in doing adjustment in diet and maintaining prevention of disease as well as treatment of proper eating habits. In fact Ayurveda is diseases vide Ahara (diet), Vihara (lifestyle) based on Trayopstambha i.e. three pillars of and Aachara (behavioral pattern). Amongst Ayurveda which are the basics of healthy them Ahara i.e. diet is the most efficient and human life that are Ahara (diet), Nidra important one. Acharya Caraka mentioned (proper sleep), Brahmacharya (Abstinence that “Rogascha aharasambhava”. [1] Which from excessive sexual and mental activity). denotes Roga (diseases) is originated from [2,3] Basically, Ayurveda focuses on two Ahara. Nature of diet taken is responsible principles i.e. prevention or maintaining the for Saarata of Dhatu which is the reflection health and the second one is treatment of of body’s immunity. Therefore Acharyas disease. [4] Thus there is a saying have advised to take only those food items “prevention is better than cure”. Acharyas which are beneficial for maintaining the suggest that “Matrashi Syat” (Diet in health. Ayurveda recommends that while definite quantity) or Balanced diet is diet is not applicable for curing all the responsible for maintaining of healthy life.

International Journal of Health Sciences and Research (www.ijhsr.org) 65 Vol.10; Issue: 4; April 2020 Panchanana Kisan et.al. Comparative study on suka dhanya varga mentioned in brihat-trayi

Materials and methods- -Brihat –Trayee with their commentaries. -Supportive texts of contemporary science. - Reference from internet and journals.

VARGAS- In Ayurveda Acharya Caraka has mentioned regular intake of food articles belongs to different categories of food. These categories includes the following according to Acharya Caraka, Sushruta and Vagbhata- [5-9]

SL.NO Caraka Sushruta Vagbhata Drava Varga(10) Annapana Varga(11) Drava Varga (7) Annasvarupa Varga (7) 1 Suka Dhanya Jala Shali Toya Suka 2 Shami Dahanya Kshira Kudhanya Kshira Shimbi 3 Mamsa Dadhi Mamsa Ikshu Kritanna 4 Saka Takra Phala Madhu Mamsa 5 Phala Ghrita Shaka Taila Shaka 6 Harita Taila Puspa Madya Phala 7 Madya Madhu Kanda Mutra Ausadha (A.H) 8 Ambu Ikshu Lavana 9 Gorasa Madya Kritanna 10 Ikshu vikara Mutra Bhakshya 11 Kritanna Anupana 12 Aharaupayogi

Review of Suka Dhanya Varga- Gangadhar has grouped Suka Dhanya as Acharya Caraka has described Suka Dhanya and Kudhanya. Again twelve types of Ahara in Annapana Vidhi Kudhanya is divided into Shali, Shastika Adhyaya, among them, Suka Dhanya is the and Vrihi. first one. Cakrapani has diffentiated Suka Review of Shali dhanya (Rice paddy /Oryza dhanya into 3 classes’ viz. Shali, Shashtika Sativa)- and Vrihi. In Caraka Samhita- Raktashali, As its name suggests, Suka dhanya Mahasali, Kalam, Shakunahrita, Churnaka, are corns with spikes. Acharya Sushruta has Deerghashuka, Gour, Panduka, Languli, not mentioned Suka Dhanya Varga by Sugandhak, Lohavala, Sarivakhya, name, but Dravyas of Suka Dhanya Vargas Pramodaka, Patanga, Tapaneeya, Yavak, has been described in Mudgadi, Shali and Hayan, Panshu, Naishadha [11] are included Kudhanya Varga. In modern literature, Suka in Shali Dhanya. Dhanya has been compared to in Among them Rakta Shali is of best monocotyledons and energy giving foods. quality rather than other varieties, as it Energy giving food mainly includes Wheat, possess Madhura in Rasa, Laghu, Sheeta Rice, Maize, Oats, Jowar, Ragi and Bajra. Virya and pacifies all three Doshas. Ancient Acharyas has mentioned some Suka According to modern literature, rice has Dhanya Dravyas with their Gunas three varieties i.e. paddy rice, brown rice (qualities) like Shasthika, Vrihi (variety of and white rice. Rice with inedible outer rice), Yava, and Wheat which play an husk is said to be paddy rice. When husk important role in prevention of diseases. gets removed from grain it is known white Those dravyas sustain qualities like Sheeta rice. After removal of husk, the rice is (cold in potency), Swadu (sweet in taste) milled to remove the bran (brown skin just and in Swadu Vipaka (sweet in digestion). yellow the husk), and germ or embryo. These are used as Vatavardhaka, According to Chakrapani Yavak and Alpavarchasa, Brimhana, Sukrala and Gangadhara is Trimalakara and possess Mutrala. opposite qualities of Raktasali. Chakrapani Grains which grows in Hemant, has described Aguna as Guna Viparit Greeshma and Sarad Ritu are termed as Dosha. [12] Opposite to view of Chakrapani Shali, Shashtik and Vrihi respectively. [10] and Gangadhar, Yogendra Sen has

International Journal of Health Sciences and Research (www.ijhsr.org) 66 Vol.10; Issue: 4; April 2020 Panchanana Kisan et.al. Comparative study on suka dhanya varga mentioned in brihat-trayi mentioned that these Yavak etc. have same Shashtika has been given to those who Guna and Dosha that of Shali. ripens in sixty days. In - Lohit Shali, Kalam, Review of Vrihi Dhanya (rice)- Kardamak Panduka, Sugandhak, Acharya Caraka has included Vrihi Shakunahrita, Pushpandak, Pundarik, Dhanya in Sukadhanya Varga but Acharya Mahashali, Sheet, Bheeruk, Rodhra, Sushruta included Vrihi Dhanya in Shali Pushpak, Deerghashuka, Kanchanak, Dhanya Varaga. Dhanya matured in varsha Mahisha, Mahashuka, Hayanak, Dushak, ritu is said to be Vrihi Dhanya. Mahadushak [13] are included among Shali Vrihi is best among Vrihi Dhanya, having dhanya. qualities like Madhura in Rasa, Guru, In both Astanga Hridaya and Ushna Virya, Amla Vipaka. Astanga Samgraha same species are Chakrapani and Ganggadhara has interpritate among Sahali dhanya like – explained that Vrihi is Ashudhanya from, Rakta Shali, Kalam, Turnak, Shakunahrita, Sharad Ritu. Having qualities like Madhura Saramukha, Deerghashuka, Rodhrashuka, rasa, Amla vipaka, Pittakara and Guru.Patal Sugandhika, Pundra, Pandu, Pundareeka, is also one of Vrihi. Pramod, Gourasariva, Kanchan, Mahisha, In Shruta Samhita, Vrihi is classified Shuka, Dushaka, Kusumandak, Langala, as – Krishna Vrihi, Shalamukha, Lohavala, Kardama, Sheetabheeruka, Jatumukha, Nandimukha, Lavakshi, Patanga, Tapaneeya, Yavaka, Hayana, Tvaritak, Kukkutandak, Paravatak, Patal. Pansu, Bashpa, Naishadha. [14] While commenting on general qualities of According to Bhavaprakash, Dhanya Vrihi, Dalhan has mentioned that it possess matured in Hemanta Ritu is known as Amadhuara or Katu Vipaka. In Sushruta Shalidhanya. Samhita qualities of Vrihi according to Review of Shashtika Dhanya (Rice)- utpatti sthana are mentioned, e.g. qualities In Caraka Samhita Shashtika are of of Vrihi from Dagdha Bhumi, Sthalaja, different name as - Gour, Krishna, Varak, Anup etc. [17] Here qualities of Atiropya Uddlaka, Cheena, Sharad,. Ujjvala, Vrihi and Chinnarudha are also mentioned. Durdara, Gandhana, Kuruvinda, having Which is a special one. qualities like – Sheeta Virya, Snigdha, In Astanga Samgraha and Astanga Aguru, Madhura, Tridosaghna and Sthira. Hridaya Vrihi and Shashtika are mentioned [15] together having Amla Vipaka same as In sthana 46 Acarya Sushruta Caraka Samhita. has mentined Shashtika as follows – Review of Kudhanya- Shashtik, Kanguka, Mukundak, Peetak, In Caraka Samhita the term Pramodak, Mahashashtika, Churnak, Kudhanya is not found. But Chakrapani has Kurvak and Kedar. [16] While commenting include some species in Kudhanya [18] i.e. on this Dalhana has explained that Koraduisha, Shyamak, Hasti Shyamak, Shashtika are sheeghrapaki. In Sushruta Neevar, Toyaparnee, Gavedhuka, Samhita qualities of gour shashtik is also Prasthantika, shyamak, Priyangu, available. Here it is mentioned that Gour Mukunda, Zintirmukhi, Varuka, Varaka, Shashtika is same as Rakta Shali. Shibir, Jurnavha. In Astanga Samgraha and Astanga Chakrapani has viewed that Hridaya two types of Shashtika are Koradusha means Kodrava and mentioned available i.e. Gour Shashtika and Asitagour as Sleshmapittaghna. But in Raktapitta Shashtika.. While commenting on it, Nidana it is mentioned as Pittaprakopak due Hemadri has explained three types of to combination with Nispav, Kanji etc. Shashtika – Gour, Krishna and Gangadhar has explained Koradusha as Krishnagour. According to him the name Kangu and Shyamaka as Shyamaghasashya Beeja. Yogendra Sen has also mentioned

International Journal of Health Sciences and Research (www.ijhsr.org) 67 Vol.10; Issue: 4; April 2020 Panchanana Kisan et.al. Comparative study on suka dhanya varga mentioned in brihat-trayi same as Chakrapani i.e. Koradusha as and Visharpa, Yava is used with Madhuka Kodrava. He has redacted quotes from Churna externally. Inhaled Dhuma of Yava Sushruta Samhita and explaining that Chura with Ghrita is said to be beneficial in Shyamaka (Trinadhanya) are of three types- Swasha Roga (Asthma). Shyamak, Hasti Shyamak and Jala Godhuma (Wheat/ Triticum Vulgare)- Shyamak. Achrya Caraka has included In Sushruta Samhita, Guna of Godhuma in Suka Dhanya Varga while Kodrava, Nivara, Shyamaka, Shantanu, Sushruta in Mudgadi Varga explaining Priyangu, Nandumukhi, Mukundak and qualities like Snigdha (unctuous), Guru (not Venuyava are mentioned. easily digestable), Sheeta Virya (cold in In Astanga Samgraha these are potency), and Madhura (sweet in taste) and named as Trina Dhanya and also mentioned specify Vata and Pitta dosha. [21] Godhuma Guna Karma of Priyangu, Neevara, can be used with Ghrita and goat milk in Uddalak, Madhulika, Yava, Venuyava, Vatarakta (osteoarthritis). It can also be Godhuma and Nandimukhi. While used with Ghrita externally in Asthibhanga commenting on it Indu has also explained (bone fracture). Goadhuma with Madhu is Koradusha as Kodrava. beneficial in Kaphaja Shula (pain). [22] In Astanga Hridaya Sutra Sthana 6, Wheat flower contains glutelin and gliadin these are named as Trina Dhanya which is as proteins which are commonly known as same as Astanga Samgraha explaining gluten. The strength of the wheat flower is qualities like Sheeta, Laghu, based on the quality of gluten used. Vatavridhikara, Lekhana and Jowar (Great millet/ Sorghum Vulgare)- Kaphapittashamaka. Also qualities of Jowar has qualities like Madhura Priyangu, Yava, Anuyava, Vanshayava, and Kashaya in rasa, Laghu, Sheeta Virya Godhuma and Nandimukhi are mentioned. and pacifies Vata and Kapha dosa. Jowar Review of yava (Barley/ Hordeum has essential nutrients like iron, calcium, Vulgare) - potassium and phosphorus. It sustains good Yava has included Sukadhanya amount of thiamine and riboflavin. Varga in Caraka Samhita while Sushruta in Phytochemicals are also present in high Mudgadi Varga. Caraka has included Yava amount in millet that they have shown in shramahara, Chardinigrahana, and potential usefulness in reducing the obesity. Swedopaga Mahakashaya. In Ayurveda, Jowar is also said to be beneficial for heart. pharmacodynamics of Yava is Ruksha (dry), [23] Sheeta Virya (cold in potency), Laghu (light Bajra (Pearl millet / Pennisetum in digestion), Madhura (sweet) and Kashaya glaucum)- (astringent taste), aggravates Vata and Bajra has qualities like Madhura in increases the amount of faeces. Also it Rasa, Ruksha, Usna Virya and pacifies Vata anhances the body strength and pacifies and Kapha Dosha. [24] It is known to be Kaphaja disorders. [19] It is best known as relatively low glycemic index than wheat Stanyavardhaka, Medohara (helps in and rice. Magnesium in millet form helps in reducing fat) when used with Amalaki reducing the effect of heart attacks. Bajra Churna. [20] Yava is a carbohydrate rich contains Niacin which helps in lowering the food. According to National Health and cholesterol level. Its consumption causes Nutrition examination Survey, Barley decrease in triglycerides and C-reactive contains potassium, calcium and magnesium protein. The pearl millet bran is low in which are helpful to decrease blood pressure mineral matter. The germ fraction in pearl naturally. Also barley helps in lowering the millet is about 16% and also rich in oil, cholesterols in the blood as it is an excellent protein, ash. [25] The fat content present in source of fiber and hence decreasing the risk the pearl millet is higher than the other of cardiac diseases. In diseases like Vrana millets. Due to its larger germ size and its

International Journal of Health Sciences and Research (www.ijhsr.org) 68 Vol.10; Issue: 4; April 2020 Panchanana Kisan et.al. Comparative study on suka dhanya varga mentioned in brihat-trayi high oil contains. The pearl millet is Cereals in diabetes- predominantly starchy as it contains 73 gm. For maintains of blood glucose level some of carbohydrate per 100 gm. of bajra. It is whole grains are helpful like i.e. oat meal, an important source of B complex vitamins, whole wheat flower, wheat bran, whole corn mainly present in the outer bran layer of meal, barley, brown rice. Oats and barley grain. are abundant in soluble dietary fiber i.e. β- glucan which helps in reducing postprandial Use of Shali, Vrihi and Shashtika glucose and insulin responses and also in according to season- maintaining glycemic control and regulating Grishma Ritu Shali dhanya blood lipids. [27] Along with fiber content, Varsha Ritu Purana Shali (Old rice) Sharada Ritu Shali and Shashtika oats and barley having low glycemic index Hemanta Ritu Ravadhanya (New rice) which is helpful in maintaining of blood glucose level. DISCUSSION Cereals are originated from Ceras, Cereals in Coronary Heart Diseases- which means Roman goddess of harvest and The outer layers of cereals contain phenolic agriculture. Cereal is combination of acids, which are antioxidants and plays as a endosperm, germ and bran. Cereals are protective potential against CHD. These abundant source of vitamins, minerals, phenolic acid in cereals brans after they gets carbohydrate, fat, oils and protein. absorbed in adequate in adequate amounts, Endosperm is obtained when the bran and which are beneficial for circulated system. germ layer gets dethatched, which is The United States Food and Drug carbohydrate. During processing, bran germ Administration (FAD) suggested that β- gets refined from cereals which make them glucan of about 3 gm. or more per day from less healthy. barley or oats may reduce the risk of Whole grain cereals mainly include coronary heart disease. [28] entire grain kernel, which is a rich source of healthy fiber. For controlling blood sugar Cereals in - levels and reducing risk of heart diseases Cereals are mainly phytoestrogens of the Fiber is a very important factor. The whole lignin family. These phytoestrogens may grain cereals contain some phytochemicals play as a protective effect against hormone having some health benefits. These related cancers. Barley is abundant with [26] phytochemicals include. soluble as well as insoluble fiber. Soluble 1. Lignin’s- lower the risk the heart disease fiber i.e. β- glucan is helpful in type 2 and slow cancer. diabetics. Insoluble fiber present in barley 2. Phytic acid- reduces the glycemic index may be helpful in maintaining regular bowel of food which is helpful for diabetic function and in lowering the risk for certain patients and protects against the cell cancers such as colon cancer. developing colon cancer. 3. Saponins, phytosterols, oryzanol have CONCLUSION been found to lower blood cholesterol. As discussed above in Caraka 4. Phenolioc compounds- have antioxidant Samhita, Sushruta Samhita and Vagbhata, effects. cereals should be taken in diet daily in certain amount for promotion of health and Cereals are rich source of niacin, iron, prevention from diseases like Meda roga, riboflavin and thiamine and most cereals Sthaulya etc. it is advised to take regularly have abundant fiber contain, especially Yava and Shashtika, Shali Dhanya for barley, oat and wheat. maintenance of health and prevention from diseases. Cereals are chosen for the consumption as they have higher fiber

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International Journal of Health Sciences and Research (www.ijhsr.org) 71 Vol.10; Issue: 4; April 2020