preventive principles in rutucharya madhya anta aadi madhya anta. bargale sushant sukumar...

PREVENTIVE PRINCIPLES IN RUTUCHARYABargale Sushant Sukumar1, Shashirekha.H.K2

1Assistant Professor, Department of Swasthavritta and Yoga,2 Assistant Professor, Department ofBasic Principles

SDM college of Ayurveda and Hospital, Hassan, Karnataka, India

INTRODUCTIONAyurveda, the science of life is one

of the ancient and comprehensive systems ofhealth care. Good health is basic prerequisiteto acquire materialistic, social and spiritualupliftment of individual. Therefore Ay-urveda lays great on preventive and promo-tion of health and prevention of health. Thisis achieved through life style managementrather than drug or any other external inter-vention.1Ayurvedic perspective of an ideallifestyle include following Dinacharya,Ratricharya, Rutucharya, Dharaneeya andAdharneeya Vega, Sadvritta, Rasayanaall ofwhich are instrumental in the prevention ofdisease and promotion of ideal health.2

These concepts are mainly aimed at under-standing the rhythms of nature and body,and the measures for maintaining homeosta-sis in these rhythms leading to a healthy life.

Dincharya and Rutucharya are ex-plained with their four fold benefits like

health promotive, preventive, curative andrestorative. Tridoshas undergo seasonalchanges as Sanchaya – Prakopa – Prasha-mana which are the three natural stages re-sponsible for Health and disease.3These viti-ated dosha will produce specific signs andsymptoms. To overcome these and who iswilling to attain good health should followregimens of CharyaTraya i.e. Dinacharya,Ritucharya, Ratricharya which were men-tioned by Acharyas.Importance of ritucharya

following the regimens prescribedunder each and every Ritu(season) such per-son is never inflicted with seasonal diseasesor disorders and he always remains as ahealthy person.4One who knows the suitablediet and regimens for every season and prac-tices accordingly are enhancing the strengthand lustre.5Ritucharya is the observance ofdiet and regimen according to the seasonal

Research Article International Ayurvedic Medical Journal ISSN:2320 5091

ABSTRACT“Swasthasyaswasthyarakshanam”.Ayurveda being a holistic healing science emphasizes

the importance of a healthy lifestyle in preventing diseases which is evident from its objective.Ayurvedic perspective of an ideal lifestyle include following Dinacharya, Ratricharya, Rutu-charya, Dharaneeya and AdharneeyaVega,Sadvritta, Rasayana all of which are instrumental inthe prevention of disease and promotion of ideal health. These concepts are mainly aimed atunderstanding the rhythms of nature and body, and the measures for maintaining homeostasisin these rhythms leading to a healthy life. A Dincharya and Rutucharya are explained withtheir four fold benefits like health promotive, preventive, curative and restorative.Key Words:Dharaneeya,AdharneeyaVega,Dinacharya,health, Rutucharya, Sadvritta,

























Bargale Sushant Sukumar Shashirekha.H.K: Preventive Principles In Rutucharya

1022 www.iamj.in IAMJ: Volume 3; Issue 4; April- 2015

changes. In Ayurveda, a year is divided intoAdana Kala (Uttarayana)andVisargaKala(Dakshinayana) based on the apparent posi-tion of the sun in the north and southern di-rections.6

ADANA KALA (Uttarayana)Sun and Wind become very strong and dryduring this Uttarayana and take away all thecooling qualities of the earth: Tikta, Ka-shaya and Katu tastes are more powerfulrespectively in theShishir, Vasant andGrishma hence this Adana Kala is Agneyapredominantly.7, 8

Effect of AdanaKala on BodyDuring the period of AdanaKala not onlythe sun with its rays but winds alsohave hotblowing and dryness, absorb the moisturefrom the earth. Winds progressively bringabout dryness in the atmosphere during thethree seasons of periods, vizSisira, Vasantaand Grishma , which enhance the Tikta, Ka-shaya, Katu tastes respectively, all havingdryness effects and as result, human becomealso become weak.9

VISARGAKALA(Dakshinayana)

The three ritus commencing with Varsha,Sharat and Hemanta from the Dakshinayana(southern solstice) and VisargaKala the pe-riod in which the sun releases the strength ofpeoples; because the moon is more powerfuland sun loses his strength, the earth becomescool and heat of sunlight by the effect ofclouds, rain and cold wind, unctuous tastes-Amla, Lavana and Madhura are powerfulrespectively during this period. 10

Effect of VisargaKala on Body-During the Varsha, Sharat and Hemanta, thesun moves towards the south, and its powerof heating is slackened by various factors,viz. the time, course, storm and rain but themoon is not affected. The earth is relieved ofits heat by the rain causes unctuousness inthe body grow during the Varsha, Sharatand Hemanta respectively. As a result of allthese, human beings also progressively growin strength during the period of Visarga-Kala.11

Table.1-shows the Attribution of AdanaKala and Visarga Kala

ADANA KALA VISARGA KALAUttarayana – Agneya Dakshinayan –Soumya

Agneya- Agni GunaPradhana Soumya- SheetaGunaPradhana

Vayu –Ati-ruksha Vayu- Not so Ruksha

Moon- Less Bala Moon- Strong Bala

Sun – Strong Bala Sun – Less Bala

Sun dries away Things Moon Nourishes Things

Ruksha,Tikta,Kashaya,Katu Snigdha, Amala, Madhura, Lavan

BalaGruadullydecreases BalaGradullyIncreases

Strength of the body in Six RitusIn Sitakala (Hemanta and Sisira) thestrength of the people will be maximum,during Varsha and GrishmaRitu it will be

poor and remaining Vasanta and SharatRitu,and it will be medium.12, 13

Table -2 Shows the Status of Bala duringYear

Uttarayana Dakshinayana

Sisira Vasanta Grishma Varsha Sharad Hemanta

Aadi Madhya Anta Aadi Madhya Anta



Uttam Madhyam Avara Avara Madhyam Uttam

Sanchaya-Prakopa-PrashamanaofDoshaVata undergoes Sanchaya in Grish-

maRitu due to predominance of Laghu andRuksha properties in foods and in the bodiesof similar qualities, but does not undergoPrakopa due to the heat of the season.14Pittaundergoes mild increase in VarshaRitu be-cause of water and food becomes sour at theend of digestion but does not undergo great

increase due to cold of the season.15 Kaphaundergoes mild increase in SisiraRitu be-cause of Snigdha and Sheeta predominancein water and foods and in the bodies of mensimilar qualities but does not undergo greatincrease because of its solidification.16

Table 3.Shows the Sanchaya-Prakopa-Prashamana of Dosha according to ritu

Dosha Sanchaya (Accumulation) Prakopa (Vitiation ) Shamana (Pacification)Vata Greeshma Varsha Sharad

Pitta Varsha Sharad Hemanta

Kapha Sisira Vasanta Greeshma

During HemantaRituPittadecrease tonormal andVata and Kaphaslightly in-creases,Vata increase greatly inSisiraanKapha undergo mild decrease.Kaphaundergoes mild increase in Hemanta,in SisiraRituintake of food having quality ofcold, Snigdhand guru and it does not vitiatesthe Dosha. This is the nature of seasons andrelation of Doshas.17Doshas undergo Caya,PrakopaandShamana immediately also, bythe effect of food and life style in the sea-sons.18

Doshashodhanain RituCharyaOne should eliminate Kapha in VasantaRitu,Pitta in SharadRitu, and Vayu in Var-shaRitu, prior to the emergence of disor-ders.19

HEMANATA RITU (winterseason)In HemantaRitu, the people are strong; theAnala (digestive capacity) becomes power-ful because it gets obstructed by the coldatmosphere. It begins to digest the tissuessupported by Vayu(Vata); so in this Heman-taRitu, use of Madhura, Amla, Lavan Rasa.Ahara should be made for eat.As the night duration is longer, persons feelhungry in the early morning itself, so after

cleansing of the body, they should resort tothe regimen as enumerated in Abhyangaprocedure with medicated oil with Vata al-leviating property; MurdhiTaila bathing thehead with more of oil, mild massaging of thebody, wrestling with the skilled to half of hisstrength and judicious trampling of body.After the Abhyangaoiliness should be re-moved by washing with Kashaya decoc-tions, powder etc. and bathing; then finepaste or powder of Kumkuma and Darpashould be applied, the body exposed to thefumes of Aguru; meat soup mixed with fats,meat of fattened animals, wine preparedwith Jaggery supernatant portion of Surasand Sura as such should be made use offood prepared from the flour of Wheat,black gram, products of sugarcane and milk,food prepared from freshly harvested corn,muscles, fat and edible oils should be par-taken as food; warm water should be usedfor cleaning , thick sheet made of cotton,leather, silk, wool or bark of tress which arelight in weight should be used during sleep;exposure to sunlight, and fire should be re-sorted to judiciously; foot wear should beworn always. Persons who spend their time



residing in house kept warm by fire, in innermost apartments encircled with others or inunderground chambers, will not be affectedby the disorders due to cold and dryness.19

SISIRARITU (Late Winter)Even in SisiraRitu the same regimen shouldbe adopted more intensely for during thisperiod cold is severe and dryness more, be-ing the effects of Adana Kala.20

VASANTA RITU(Spring Season)Kapha which has undergone increase inSisiraRitu becomes liquefied by the heat ofthe sun in Vasanta, diminishes the Agni, andgives rise to many diseases henceKaphashould be controlled quickly, byeliminatingVamanaKarmaor by certaindrugs, Nasya and other therapies and also byfood which are easily digestible and Ruk-shaAhara, physical exercise, Udvartana, etc.Having thus mitigated the Kapha, the personshould take bath, anoint the body with thepaste of Karpura, Candan, Aguru and Kum-kuma, make use of old Yava, Godhuma,Madhu, meat of animals of desert- like landand meat roasted in fire as food; drink thejuice of mango fruit mixed with fragrantsubstances, in the company of friends, get-ting it served by the beloved women whichhas been made more pleasant by the sweetscent of their body and the grace of theirlily- like eyes; the drink, thereby producingsatisfaction to the mind and heart. He shouldalso make use of unspoiled beverages suchas Asava, Arsta, Sidhu, Mardvika, Madhavaor water boiled with Srngavera or Sarambuor water mixed with honey, or water boiledwith Musta.The person should spend his midday happilyin the company of friends engaged in pleas-ant games, pastimes, storytelling etc. in for-ests or garden which have cool breeze fromsouth direction, with plenty of reservoirs of

water all around, invisible or poor sunlight,the land covered with shining crystals, withthe cuckoo everywhere making pleasantsound and engaged in lovely play, with treesof different kinds of beautiful and sweetsmelling flowers.Foods which are hard to digest and cold,sleeping at day time, foods which are fatty,Amla and MadhuraRasa should beavoided.21

GRISHMA RITUCAHRYA (summer sea-son)In Grishma (summer) the sun rays becomepowerful and appear to be destructive.Kapha decreases day by day and Vata in-creases consequently, hence in this seasonavoid use of Lavan, Katu and Amla rasafoods, heavy physical exercises and expo-sure to sunlight.food which are Madhura Rasa, light (easy todigest), fatty, cold and liquid should be tak-en, take corn flour mixed with cold waterand sugar after taking bath in cold water.Madya (wine) should not be taken; if verynecessary, taken in very little quantity ordiluted with more quantity of water; if wineis taken in large doses, it will cause inflam-matory conditions, it will make the bodyfragile and weak, increases burning sensa-tion and causes delusion.During summer, boiled rice white in color,(like full moon) should be eaten along withmeat of animals of desert. Meat juice (Mam-sa rasa) which is not very thick, Rasala(curds churned and mixed with pepperpowder and sugar), Raga (syrup which issweet, sour and salty)and Khandava (syrupwhich has all the tastes, prepared with manysubstances), PanakaPanchasara, (syrupprepared with Draksha, Madhuka, Karjura,Kasmarya, and Parushaka fruits all in equalquantities, cooled and added with powder of



Twak, Ela and Patra etc. and kept inside afresh mud pot, along with leaves of plantainand coconut trees, and made sour (fer-mented) should be drunk in mugs of mud orshell; Very cool water kept in mud pot alongwith flowers of PatalaandKarpura (cam-phor) should be used for drinking.Food articles likeShashanka Kirana(hollow, finger-like, friedpastry made of corn flour) should betaken at night; Buffalo milk mixed withsugar and cooled by moonlight and the starsshould be used for drinking.Day time should be spent in forests havingtall trees reaching the sky such as Shala(shorearobusta), Tala – (Borassusflabellife-ra) etc., which obstruct the hot rays of thesun, or in houses around which bunches offlowers and grapes are hanging from theircreepers. Sheets of cloth spreading sweetscented water, are arranged (to fan the air),all around. Sleep on soft bed preparedwith flowers of Kadali (banana), Kalhara,Mrunala(lotus)etc. with fully blossomedflowers place all over or spend the day re-maining inside the house cooled by waterfountains, water being scented with Ushi-ra, and thereby relieve yourself from theheat of the sun.At nights, one should sleep on the terrace

having good moonlight. Exhaustion due toheat of the day is relieved by, anointing thebody with paste of Candana , wearing gar-lands, avoidance of sexual activities, wear-ing of very light and thin dress, by fanningwith fans made of leaves of Tala or largeleaves of Padmini (lily) made wet; syringessprinkling cool water softly, garlands offlowers of Karpura, Mallika and of pearlsand beads of Harichandana (white sandalpaste), children, Sarika (mynah bird) andShuka (parrot) talking pleasantly; beautiful

woman wearing bangles of soft lotus stalk,blossoms of lotus in their hair, movingabout nearby.22

VARSHA RITUCARYA- (rainy season)In rainy season, the Agni (digestive activity)is weak. It is already debilitated by AdanaKala; it undergoes further decrease andgets vitiated by the Doshas. The Doshas getaggravated by the effect of thick clouds fullof water, cold wind having snow, dirty waterbecause of rain, warmth of the earth andsourness. The poor strength of diges-tive activity the Doshas start vitiating oneanother and cause many diseases. Hence allgeneral measures to mitigate imbalancedDoshas and to improve digestive activityshould be adopted.One should undergo purifactorytherapies(Panchakarma). After that the person shouldalso be administered AsthapanaBasti (de-coction enema therapy). He should use oldgrains for food, meat juice processed withspices etc. Meat of animals of desert-likelands, soup of pulses , wine prepared fromgrapes and fermented decoctions, which areold or Mastu (whey, thin water or curds)processed with more of Souvarcala (Sochalsalt) and powder of Panchakola, should beused. Rain water or water from deep wells,well boiled should be used for drinking. Ondays of no sunlight at all, the food shouldpredominantly Amla, Lavan and Fatty, dry,mixed with honey and easily digestible.Person should not move about on foot(move only on vehicles), should use per-fumes, expose his clothes to fragrant fumesand dwell in upper stories of the house, de-void of heat, cold and snow. River water,Udamantha (beverage prepared with flour ofcorns mixed with ghee), sleeping at daytime,exertion and exposure to Sun should beavoided.22



PravrtRituCharyaDuring Tapatyaya(end of summer or earlyrainy season) things of three heavytastes(Madhura, Amla, Lavana) are alwaysbeneficial. So also warm milk, meat soup,oil and ghee, things which stouten the bodyand increase moisture inside the body arebeneficial to mitigate Vata aggravated dur-ing summer. It should be mitigated by re-sorting to other therapies by the physicianknowing procedures.River water things which are dry and hot,dilute butter milk, exposure to sunlight,physical activities, day sleep, sexual inter-course should be avoided. So also freshlyharvested grains, dry and cold foods, coldwater and flour of grains are avoided.Persons should partake food prepared fromYava, Shastika, Godhuma, and Shali, resideinside a house devoid of breeze, or in shadewhich is soft and comfortable; since in thisseason rain water is contaminated by ex-creta, urine, saliva and spittle of poisonousanimals, since it is also polluted with poi-sonous breeze, it is similar to poison; hencethis water should be avoided for all kinds ofuse; Arishta, Asava and Maireya may beconsumed along with condiments during dayand nights even these should be avoided.The aggravated Vata should be mitigated byadministering decoction enema and othertherapy mitigates Vata and adopting theregimen of VarshaRitu.23

SHARAT RITUCHARYA (autumn season)The person becomes accustomed to the coldof VarshaRitu (rainy season). When he getssuddenly exposed to the warm rays of Sun,the Pitta, which has undergone increase inVarsha (rainy season) becomes greatly ag-gravated during Sharat (autumn). In order toget over it, Tikta-Ghrita (medicated gheerecipe described in the treatment ChikitsaS-

thana), purgation therapy and bloodlettingshould be resorted to.When hungry, the person should take foodswhich are of bitter, sweet and astringenttastes, and easily digestible such as Sha-li(Rice), Mudga(green gram), sheeta (sugar),Amalaki, Patola, Madhu(honey) and meat ofanimals of desert-like lands.The water which gets heated by the hot raysof the sun during day cooled by the coolrays of the moon during night, for manydays continuously, which has been de-poisoned (detoxicated) by the rise of the starAgastya, which is pure, uncontaminated andcapable of mitigating the malas (doshas) isknown as Hamsodaka. It is neither Abhi-syandi (producing more secretion or mois-ture inside the minute channels so as toblock them) nor dry, such water is likeAmrita (nectar) for drinking and other pur-pose.Evening should be spent on the terraces ofhouses which are white (by painting),anointing the body with the paste of Chan-dana, Ushira and Karpura, wearing gar-lands of pearls and shining dress and enjoy-ing the moonlight.24

Avoid exposure to snow (mist), indulgencein Kshara (alkaline substances), satiationwith hearty meal, use of Dadhi (curds), oil,Vasa (muscle fat), exposure to sunlight,strong liquors, sleeping at day timeand the eastern breeze.25 Water is exposedday time in sun ray and in right moon lightcalled Amshudakam. It is Snigdha and Tri-doshanashaka property.26

Use of taste as per season in different Ri-tusTo maintain the healthy state one shouldtake shad rasa yuktabhojana. Slight altera-tion need to be done in particularRutulike-Madhura, Amla and Lavan rasa in during



winters and rainy season, Katu, Tikta andKashaya Rasa during Vasanta (spring sea-son), Madhura Rasa during Nidagha orGrishma (summer), Madhura, Tikta andKashaya Rasa during Sharat (autumn) espe-cially used in respective rutu.27

Qualities of food as per season:The food and drink should be dry (moistureless, fat-less) during Sharat and Vasanta(autumn and spring) and food should be coldduring Gharma (Ghrishma or summer) andGhnanta (Varsha or end of rainy season)and should be hot in other seasons.The habit of using all the six tastes everyday is ideal for maintenance of health. Ex-cept, during particular special seasons, whenthe particular tastes suitable to the respectiveseasons.28

Ritusandhi(inter-seasonal period)The seven days at the end and commence-ment of a season is known as Ritusandhi (in-ter seasonal period). During this period, theregimen of the preceding season should bediscontinued gradually and that of the suc-ceeding season should be gradually adopted;sudden discontinuance or sudden adoptiongives rise to diseases caused by Asatmya(non-habituation).29

YamadamsthraThe eight days of KartikaMasa (third weekof November) and first eight days of Agra-hayana (fourth week of November) areknown as Yamadamstra Kala. During thisperiod one can be healthy if he takes onlysmall quantities of food.30

RituharitakiIt is recommended to followRituharitaki,administration of Haritakialong with differ-ent drugs in respect to different season.Haritaki should be used along with differentanupana, in Varsha along with Saindha-vaLavana (Rock salt), SharatRitu (autumn)

along with Sarkara (sugar), He-manta(cold/winter) along with Shunti (DryGinger), Sishira (late winter &early spring)along with Pippali (long pepper),Vasanta(spring) along with Madhu (honey)and Grishma(summer)along with Guda(Jaggery)31

RituviparyayaDoshas undergo Caya, Prakopa andPrashamana by indulgence in foods, activi-ties etc. which are similar to them even apartfrom the seasons, and indulgence in foods,activities of dissimilar qualities produce op-posite effect even during right time.32

CONCLUSIONDinacharya, Ratricharya, Rutucharya, Dha-raneeya and Adharneeya Vega, Sadvritta,Rasayanaall of which are instrumental in theprevention of disease and promotion of idealhealth. “Prevention is better than cure”hence incorporation of the concepts oflifestyle definitely confers completehealth to a person.Concepts related toLifestyle told in Ayurveda are very uniqueas it aims at physical, mental, social andspiritual wellbeing.REFERENCES1. AcharyaYadvajiTrikamj, CharakaSamhi-

ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Varana-si:ChaukambhaSurbharatiPrakashana.,Uttar Pradesh., 1994, SutraStana 5/90-93, pp-275.

2. Bhavaprakasha by Bhavamisra Ed.,BrahmashankaraMisra, ChaukambhaSanskrit Bhawan, Varanasi, 7th edition2000,purvakhanda pp-152.

3. Bhavaprakasha by Bhavamisra Ed.,BrahmashankaraMisra, Chaukambha



Sanskrit Bhawan, Varanasi, 7th edition2000,purvakhanda pp-152.

4. Yogaratnakara by Dr. MadhamShettySuresh Babu, Chaukambha Sanskrit Se-ries office, Varanasi, 2nd edition 2000,purvardham, pp-119.

5. AcharyaYadvajiTrikamj, CharakaSamhi-ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Varana-si:ChaukambhaSurbharatiPrakashana,Uttar Pradesh., 1994, SutraStana 5/90-93, pp-44.

6. AcharyaYadvajiTrikamj, CharakaSamhi-ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Varana-si:ChaukambhaSurbharatiPrakashana,Uttar Pradesh., 1994, SutraStana 5/90-93, pp-44.

7. AcharyaYadvajiTrikamj, CharakaSamhi-ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Chaukambha-SurbharatiPrakashana,Varanasi, 1994,SutraStana 5/90-93, pp-44.

8. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011,,ChaukambhaSanskritSansthana,Varanasi, pp-38.

9. AcharyaYadvajiTrikamj, CharakaSamhi-ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Chaukambha-SurbharatiPrakashana, Varanasi, 1994,SutraStana 5/90-93, pp-44.

10. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, , ChaukambhaSanskrit Sansthana, Varanasi, pp-39.

11. AcharyaYadvajiTrikamj, CharakaSamhi-ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Chaukambha-

SurbharatiPrakashana, Varanasi, 1994,SutraStana 5/90-93, pp-45.

12. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, ChaukambhaSanskrit Sansthana, Varanasi, pp-39

13. AcharyaYadvajiTrikamj, CharakaSamhi-ta with Ayurveda Dipika commentary byChakrapanidatta, Reprint. Chaukambha-SurbharatiPrakashana, Varanasi, 1994,SutraStana 5/90-93, pp-45.






19. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, , ChaukambhaSanskrit Sansthana, Varanasi, pp-39-40

20. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, , ChaukambhaSanskrit Sansthana, Varanasi, pp-40



21. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, , ChaukambhaSanskrit Sansthana, Varanasi, pp-40

22. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, , ChaukambhaSanskrit Sansthana, Varanasi, pp-42-43

23. VaidyaJadavjiTrikamajiAcharaya, Su-srutaSamhita by Susruta, chaukambha-SanskritaSansthana ,Varanasi, Reprint2013, pp- 811

24. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011, ChaukambhaSanskrit Sansthana, Varanasi, pp-44-46

25. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011 , ChaukambhaSanskrit Sansthana, Varanasi, pp-47.


27. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011 , ChaukambhaSanskrit Sansthana, Varanasi, pp-48-49.

28. Pt. HariSadasivaSastriParadakara, As-tangahrdaya with sarvangasundara ofArunadatta and Ayurvedarasayana ofHemadri, reprint,2011 , ChaukambhaSanskrit Sansthana, Varanasi, pp-49-50


30. Pandit. ParashuramaSastri, Sarngadha-raSamhita by Sarngadharacharya ,ChaukambhaOrintalia, Varanasi, Reprint2012, pp- 26

31. BhavaprakashaNighantubyBhavamisraEd., BrahmashankaraMisra, Chaukamb-haSanskritBhawan, Varanasi, 7th edi-tion 2000,purvakhanda pp-7.


CORRESPONDING AUTHORDr. Bargale Sushant SukumarDepartment of Swasthavrittaand YogaSDM college of Ayurveda and Hospital,Hassan, Karnataka, IndiaEmail:[email protected]

Source of support: NilConflict of interest: None Declared

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