- Email: [email protected]
WITHDRAWN: Re-discovering foods: An ayurvedic insight into personalized nutrition
Accepted Manuscript Re-discovering Foods: an Ayurvedic Insight into Personalized Nutrition Rahul Kasar, Balu Kolar, U.V. Babu, P.S. Patki, P. Rangesh, D. Suresh Kumar PII:
S2352-6181(18)30090-8
DOI:
10.1016/j.jef.2018.05.003
Reference:
JEF 154
To appear in:
Journal of Ethnic Foods
Received Date: 28 May 2018 Accepted Date: 28 May 2018
Please cite this article as: Kasar R, Kolar B, Babu UV, Patki PS, Rangesh P, Suresh Kumar D, Rediscovering Foods: an Ayurvedic Insight into Personalized Nutrition, Journal of Ethnic Foods (2018), doi: 10.1016/j.jef.2018.05.003. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
ACCEPTED MANUSCRIPT
Full title: Re-discovering Foods: an Ayurvedic Insight into Personalized Nutrition Short title: Ayurveda and Personalized Nutrition
RI PT
Authors: Rahul Kasar, Kolar Balu , Babu U.V, Patki P.S, Rangesh.P , D. Suresh Kumar Affiliation:
Kasar Rahul, Cymbio Pharma Pvt Ltd, 151, Industrial Suburb, Opposite to Metro Cash-andCarry, Yeswantpur, Bangalore-560 022, India.
SC
Kolar Balu, The Himalaya Drug Company, Makali, Bangalore- 562 162, India. Babu U.V., The Himalaya Drug Company, Makali, Bangalore- 562 162, India.
M AN U
Patki P.S., The Himalaya Drug Company, Makali, Bangalore- 562 162, India. Rangesh P., The Himalaya Drug Company, Makali, Bangalore- 562 162, India. D. Suresh Kumar, Cymbio Pharma Pvt Ltd, 151, Industrial Suburb, Opposite to Metro Cash-andCarry, Yeswantpur, Bangalore-560 022, India (Corresponding author).
AC C
EP
TE D
Keywords: Ayurveda, personalized medicine, traditional medicine, dietetics, dietary supplements
ACCEPTED MANUSCRIPT
Re-discovering Foods: An Ayurvedic Insight into Personalized Nutrition Abstract
RI PT
It is well known that most diseases are related to impaired metabolism, the main reason being incompatible dietary habits. Ayurveda makes use of taste of substances (rasa), constitution of individuals (prakṛti) and bodily elements(dōṣa) to modify impaired metabolism. Studies
SC
involving ayurgenomics reveal reciprocal functioning of fundamental principles of Ayurveda, and modern genomics for development of predictive and personalized medicine. It has been
M AN U
established that biochemical variations of an individual depends upon prakṛti (constitution) and food intake. This review tries to connect Ayurveda with principles of dietetics. The new concept is named AyurNutracet (personalized dietary supplements). Ayurveda - based nutraceuticals is a new paradigm in growing market. It is currently an emerging segment, as
TE D
people are more inclined towards natural products rather than modified food supplements. An attempt is made here to establish rasa-dōṣa- prakṛti - based approach to understand some commercially available food supplements like Cyavanaprāśa, green tea, black tea etc, as these
EP
are most commonly consumed in today’s sedentary lifestyle.
tea.
AC C
Keywords: Ayurveda, AyurNutracet, Food, RDP (rasa- dōṣa- prakṛti), Cyavanaprāśa, Green
Introduction
The concept of nutraceuticals is gaining popularity ever since DeFelice coined the term [1]. However, this was already described in Ayurveda, the medical tradition of India. It is clearly stated in Ayurveda that food, besides providing nutrition helps to maintain healthy state and
1
ACCEPTED MANUSCRIPT
prevents the occurrence of diseases. Ayurvedic literature has numerous references of foodstuffs used in the treatment of various diseases [2].
RI PT
Ayurveda states that unwholesome food can be a cause of disease. Food can also be the most powerful medicine in providing adequate nutrition for the body and mind. Ayurvedic nutrition is a personalized approach to the diet, based on one’s constitutional make-up and health status [3].
SC
Today, people are increasingly interested in designer approach to diet and nutrition. One only need to look around to see that people come in different shapes and sizes, have different
life [4].
In Ayurveda, food is central to life.
M AN U
personalities, different tastes and preferences in food, art, activities, careers, and in all aspects of
The one-size-fits-all approach to diet does not work
TE D
according to Ayurvedic nutrition, since people have varying physical, psychological and physiological needs. The old saying “One man’s food is another man’s poison” holds true in Ayurvedic nutrition , as individual food choices can bring health or illness depending on one’s
EP
unique constitution.
Any substance can act as food and medicine or turn into poison with its irrational use. On the
AC C
other hand it becomes an elixir if processed in a proper way and by the discretion of the person who uses it [5]. AyurNutracet is a new horizon in the field of nutrition as it can provide insight into basic concepts of Ayurveda blended with principles of modern nutrition.
Food nourishes the body, mind and the spirit. Ayurvedic approach to food is based on the fundamental principles of gandha (odour), varṇa
(colour), rasa (taste) and sparśa
2
ACCEPTED MANUSCRIPT
(tactile sensation). The biochemical variations of the food are depicted in terms of rasa . Nutrition is so central to Ayurvedic medicine that six “tastes” govern various aspects of health , not only reflecting the food or seasonings we consume. The six taste modalities are sweet, sour,
RI PT
salt, bitter, pungent, and astringent. They are linked to the five primordial elements (Pañcabhūta) of earth, fire, water, air and ether. The six tastes influence the dōṣa in the body. When the dōṣa are out of balance illness appears. The amount of each of the six tastes an individual consumes
SC
decides how much of each dōṣa is produced. Each of the tastes affects the constant production
M AN U
of dōṣa and can maintain balance in the body or alternately cause imbalance [6].
As complex as this may seem, a rather simple dietary plan can emerge that incorporates all of the tastes in a way that promotes optimal health. There are specific foods recommended for each constitution, but it is in balancing the six tastes through the foods that health can be maximized
AyurNutracet
TE D
or restored.
AyurNutracet approach gives us freedom to utilize the benefits and limits imposed by Ayurveda
EP
and current modified food systems . Thereby it provides balanced nutrition to lead a healthy life
AC C
This is personalized approach to nutrition (Figure 1).
The term nutraceutical is applied to products that range from isolated nutrients, dietary supplements, herbal products, specific diets, genetically modified and processed foods such as cereals, soups, and beverages. The concept of nutraceuticals has not succeeded in accomplishing food security norms globally in current era. Pharmaceutical and food companies and even medical professionals recommend these products for improving health only and give less
3
ACCEPTED MANUSCRIPT
emphasis to the etiology of the imbalanced health condition. Another major reason for its decline is mass advertising by companies marketing medicated foods and motivating people to
to cater to the unmet needs of global food security.
RI PT
purchase the same [7]. AyurNutracet is a new paradigm in the field of nutrition and is proposed
The first thing in choosing food is to understand the basic foods that agree or disagree with
SC
metabolism. High protein diets are quite popular in modern food therapy to lose weight, to develop musculature and thus many obese people and athletes use this kind of diet [8]. There is
M AN U
no doubt that this kind of diet does promote weight loss and muscle development. However, it does this by actually starving the body. Protein is not a good fuel for the body. Protein is what is used to make structures like tissues and cells. Hence, diets that are high in protein actually starve the body that begins to burn fat tissues (i.e., stored carbohydrates). Unfortunately, some protein
TE D
is also used as fuel leaving toxic acids in blood and plasma. These acids have a strong negative effect on the pH of the body and the kidneys [9,10].
EP
The three constitutional types
Ayurveda states that human beings can be broadly grouped into three classes (prakrti) viz., vāta
AC C
prakṛti , pitta prakṛti and kapha prakṛti . These three prakṛti are characterized by distinct morphological, psychic and behavioural features. The description in Ayurveda indicates that individuals of pitta prakṛti are fast metabolizers, while those of kapha prakṛti are slow metabolizers [11]. In a Council of Scientific and Industrial Research (CSIR)-sponsored study on Ayurgenomics, it was observed that prakṛti types (vāta, pitta and kapha) exhibited differences in biochemical profiles like liver function tests, lipid profiles and hematological parameters like
4
ACCEPTED MANUSCRIPT
hemoglobin level, RBC count, uric acid, zinc etc. Differential gene expression was found in significant number of housekeeping and disease - related genes. A significant variation in expression of genes related to metabolism, transport, immune response and regulation of blood
RI PT
coagulation was also observed [12].
Generally, the vāta type person will have a fluctuating digestive efficiency. This means that
SC
foods that are concentrated and hard to digest should be avoided or taken only in small amounts. The vāta type is also sensitive to constipating foods that deplete the moisture content in the
M AN U
body. The astringency of some foods has a drying effect on the tissues and can deplete moisture content in tissues. The vāta type is most prone to food allergies due to binge and have variable appetite and digestion. Hence, they should consume food in moderate amount and at regular
TE D
intervals [13].
The pitta type has the strongest digestive capacity and can digest almost any food or junk food for years without a hint of a problem. The pitta type is very sensitive to sour and acidic foods
EP
that lower the pH balance of the body. They also may be attracted to hot spices, but these pose problems in the long run. These kinds of foods tend to increase the bile production in the liver
AC C
and pancreas which increases the acidic nature of both blood and plasma. Human cells are very sensitive to the pH level of the body and high acidity ages cells or breaks down their normal metabolic function. The pitta type has the strongest enzyme capacity unless too many spicy or acidic foods are eaten. These people have the greatest capacity for both variety and quality of food [13].
5
ACCEPTED MANUSCRIPT
The kapha type person has the slowest digestive function. These people will be prone to gain weight and obesity due to the slower rate of metabolism. They will have to pay the closest attention to the quantities of food consumed and will have the most restrictive diet accordingly.
RI PT
Dairy products due to their mucus forming properties and congestive quality can also trouble them. The enzyme function of these people is lower than other type, but is consistent. Hence they
restrictive diet in both quantity and variety of foods [13].
SC
can have stronger digestive power than the fluctuating vāta type. The kapha type has the most
M AN U
The importance of metabolic function is the root of Ayurvedic nutrition. The role of modified metabolic functions was almost ignored for many years in modern food science and nutrition. The digestive enzymes hold the key not only to proper nutrient assimilation, but maintaining overall health.
TE D
Enzymes speed up biological processes in the body. Most of them have very specific actions and roles in the body. They help to transform nutrients in the body without being altered or used up in the process. They are concerned in all digestive and cellular processes. However, they are
EP
quite sensitive and can be disabled by excess, or inhibited by the pH in the body. Hence, if
AC C
digestion is too acidic or alkaline the enzyme function will be retarded or stopped.
AyurNutracet with its distinctive blend of Ayurvedic principles and modern nutraceuticals puts emphasis more on nutritional need or dietary requirement, based on personalized approach under the supervision of a professional Ayurvedic nutritionist. AyurNutracet confronts today’s “hurry, worry and curry” life style with the use of diet, nutrients and herbs that balance vāta, pitta or kapha [14].
6
ACCEPTED MANUSCRIPT
AyurNutracet market AyurNutracet is an emerging segment, as people are more focused towards natural products rather than modified food supplements. It includes curcumin, green tea, capsaicin, lutein, fish oil,
RI PT
brahmi, isabgol, Ayurvedic health promoters like as anti-diabetic beverages and supplements , antioxidants, blood purifiers, weight loss agents, detoxifiers, fruit juices, wheat grass powder, classical preparations like Cyavanaprāśa and so on. Total market share in India is around 30,000
SC
million rupees. Every year its growth is around 14-20 % [15]. Horizon of AyurNutracet
M AN U
Refined foods impair absorption by coating the intestinal walls. For example, refined oils clog arteries and other channels in the body. Stimulants cause the endocrine system to be on constant roller –coaster ride through adjusting blood sugar and hormones in the blood- all which leads to adrenal and kidney fatigue. Refined sugar is a stimulant that clogs the channels and over
TE D
stimulates endocrine function. Trans fats turn oil into free radicals that disturb the integrity of normal cellular function. The chemical dyes and preservatives in refined processed food affect moods, mental functions and cellular integrity [16,17]. Abstaining from these foods will result in
EP
increased energy, mental alertness and a subjective feeling of well being.
AC C
Relationship between rasa (Tastes) and dōṣa Ayurveda holds that rasa, or taste modality, is the basis for identifying benefits of plants and other medicinal substances . Joshi et al [18] discussed a possible scientific approach to understand the Ayurvedic hypothesis in terms of the stereochemical basis of both pharmacological activity and taste, and the numbers of possible pharmacologically active compounds that rasa may be able to distinguish. Joshi et al [18] concluded that molecules binding to a specific enzyme active site should have their own rasa, and that the number of 7
ACCEPTED MANUSCRIPT
different subjectively experienced 'tastes' is more than enough to distinguish between molecular
Rasa-dōṣa- prakṛti Approach – Uniqueness of AyurNutracet
RI PT
shapes binding to all enzyme active sites in the body.
To better understand why foods and herbs have elemental properties we need to discuss the energetics of taste. Ayurveda says a total of six taste modalities exist- sweet, sour, salt, bitter,
SC
pungent, and astringent. Each taste relates to the fundamental elements (pañcamahābhūta
M AN U
earth, water, fire, air and ether).
–
Sweet taste (sugar or starchy) has the properties of moistness and coolness. When a person consumes cold and sweet foods more mucus develops. The sweet taste produces more moistness. Thus, sweet taste contains the elements of kapha. Therefore, they are beneficial for vāta
TE D
and pitta constitutions. Sweet taste restores the balance in vāta or pitta individuals. White sugar has all the nutrition removed from it and so nourishment cannot be derived from it. This is why eating white sugar harms the body. The body works to digest the sugar but in the end gets no
EP
nutrition from its efforts. Eating white sugar detracts more than it offers. The relationship between Rasa-dōṣa- prakṛti
AC C
Figure 2.
activity with respect to health problems caused is depicted in
Sour foods, such as fermented foods or acids, contain the elements of earth and fire. The pitta individuals would be aggravated by such tastes (e.g., lemon, lime or grapefruit) because they add even more heat to an already fiery constitution. Sour is slightly better for kapha dōṣa because the heat dries up the water.
8
ACCEPTED MANUSCRIPT
Garcinia indica (Kokam) fruit is round, about the size of a kiwi fruit, and when ripe has a redpurple color. The fruit is juicy with a distinctive acidic flavour. It is a popular drink used during
RI PT
hot summer months to quench thirst and to provide gastric relief. Kokum has a long history in Ayurvedic medicine as it was traditionally used to treat sores, dermatitis, diarrhea, dysentery, ear infections, and to facilitate digestion. This fruit is a synergistic combination of sour taste with
SC
bitter and astringent as sub-tastes. It effectively causes antiobesity (thermogenesis), anti-ulcer and cooling effects. But it is mildly incompatible to kapha prakṛti person, in whom it may
M AN U
increase kapha, resulting in redness of skin, itching and vomiting sensation [19] (Figure 3).
Salty taste (salt and alkaline) contains the elements water and fire. Only vata dōṣa is benefited from this taste. Salt adds water retention for the kapha
TE D
constitution.
dōṣa and aggravates the pitta
Pungent taste (spices, acrid, and aromatics) comprise fire and air as chief elements. Thus they are best for kapha dōṣa but activates pitta. This is why long pepper (Piper longum) and dry ginger
EP
(Zingiber officinale) being pungent will cause severe gastritis if taken in high amounts [20]. Astringent taste (tannin - rich substances) contain earth and air elements, most suited for the pitta
AC C
dōṣa. The earth element may aggravate kapha dōṣa.This is probably the reason why chickpea (Cicer arietinum) which is astringent in nature when consumed excessively causes constipation and flatulence.
Bitter taste is generally contributed from bitter herbs (bitter melon, neem, turmeric) which activates pitta dōṣa. Bitter taste is an appetiser, improves digestion but causes disorders like emaciation, dryness of mouth and nervous diseases (Fig.3). Ether and air are contained in bitter
9
ACCEPTED MANUSCRIPT
tasting herbs, making them ideal to balance pitta and kapha dōṣa while aggravating the vāta individual. Bitter tasting food should be consumed in the second half of the meal, after having
RI PT
consumed food predominant in sweet, sour, salt and pungent tastes.
Many other forms of dōṣa and illness detections are available (This refers to diagnosis based on pulse, urine and tongue). Discussed here are some of the diagnosis techniques that are widely
SC
used. A consultation with an Ayurvedic practitioner often involves a discussion of symptoms as well. The patient’s description of his symptoms also reveals which dōṣa are imbalanced. Words
M AN U
like hot- tempered, cold circulation, etc. clearly indicate the elements involved in the health concern.
Besides above-given examples, we have tried to establish a rasa-dōṣa- prakṛti - based approach to most commonly utilized food supplements (Cyavanaprāśa, green tea, black tea, coffee,
TE D
Garcinia indica etc) having varied combinations of the six tastes (rasa). This will pave way for a new paradigm called personalized dietary supplements.
EP
Coffee is bitter and astringent. It stimulates the central nervous system and in this way it is similar to having a cocaine addiction. It is hard on the digestive system: it dries out the colon.
AC C
People of vāta and pitta temperaments should not consume coffee. Coffee causes these people to lose control of their personalities and moods (Figure 4).
Cyavanaprāśa is a traditional Indian polyherbal formulation. It is widely used as tonic, rejuvenator, anabolic, immunomodulator and memory enhancer. Cyavanaprāśa constitutes around 35 % of amla and 50-60 % sugar. So, Cyavanaprāśa contributes to sour, sweet, pungent,
10
ACCEPTED MANUSCRIPT
bitter and astringent tastes. It is necessary to purify the body before taking Cyavanaprāśa . Otherwise, if pitta prakṛti
person consumes Cyavanaprāśa without consulting an Ayurvedic
practitioner, he may suffer from diarrhea, peptic ulcer, anorexia and burning sensation [21]
RI PT
(Figure 5).
Tea is the most consumed drink in the world after water. Green tea is a non-fermented tea, and contains more catechins, than black tea or oolong tea. Both green tea and black tea are derived
SC
from the leaves of Camellia sinensis plant. Green tea is strong antioxidant, a property which may be beneficial in reducing the risk of cardiovascular disease, obesity, hypertension and cancer.
M AN U
Increasing interest in its health benefits has led to the inclusion of green tea in the group of beverages with functional properties [22].
The bitter taste comes from tannins, caffeine and ratio of amino acids/ phenols complex. Black
TE D
tea is more bitter than green tea. The factor that determines the difference between green and black tea is oxidization. Black tea is fully oxidized and fermented while green tea is un-oxidized. When black tea undergoes the fermentation process, EGCG is converted into other compounds
EP
and simultaneously degrades amino acids in amino/phenol complex. Researchers have thus
AC C
assumed that drinking black tea has fewer health benefits [23].
One of the major differences between black and green tea is that black tea contains approximately two to three times the caffeine of green tea. As such, those who are sensitive to the effects of caffeine, which include insomnia and irritability, should opt for green tea instead of black tea [24].
11
ACCEPTED MANUSCRIPT
In the context of rasa-dōṣa- prakṛti green tea is effective for kapha prakṛti person as it controls blood pressure but in case of pitta prakṛti , it will increase pitta, enrage skin rashes, reduce appetite, cause hyperacidity and increase the frequency of urination. These effects are more in
AyurNutracet: Scope and Future prospects
SC
than green tea (Figure 6 and Figure 7).
RI PT
black tea as compared to green tea because of its rasa. Black tea is more astringent and bitter
Modern science has come to understand that most of human digestive enzymes develop in the
M AN U
first six to twelve months of infancy from mother’s milk and early food consumption [25]. In this way it has been shown that digestive enzymes change according to culture and food as they are passed on by genetics and the mother’s milk. Still other enzymes are acquired over time by the child as he or she grows and consumes different kinds of foods [26].
TE D
.
It has been shown that highly processed and sterile foods create no enzymes . Even if they do it is in small amounts. In contrast, whole foods have been shown to continue to help a child
EP
develop digestive enzymes in adulthood. It should also be pointed out that the majority of
.
AC C
allergies are from a lack of enzymes [27].
Ayurveda describes āma as the material that exists in a state of incomplete transformation. In particular, it is claimed to be a toxic byproduct generated due to improper or incomplete digestion [28]. This may be correlated to prions, an infectious agent composed of protein in a misfielded form which is one of the major causes for degenerative diseases [29]. According to Ayurveda, autoimmune disorders (rheumatoid arthritis, systemic lupus erythemstosis, Crohn’s
12
ACCEPTED MANUSCRIPT
disease etc) are reversible in early stages by correcting the problem of accumulated food in the intestines and by increasing enzyme functions. In the context of autoimmune disorder, toxins begin to gather in the body and then can cause the immune system to over react and begin to
1. Understand constitutional or metabolic nature 2. Recognize digestive capacity 3. Recognize capacity to assimilate nutrients
M AN U
4. Recognize the signs of incomplete digestion.
SC
AyurNutracet advocates the following steps:
RI PT
inflict itself on the healthy tissues of the body causing disease and pain [30].
Ayurveda uses the concept of food qualities to deliver the correct amount of micronutrients. It considers a balanced diet as one that consists of all six different tastes as each of these tastes produces a certain effect on metabolism. Also the use of whole foods is very important for this
TE D
system to work effectively. According to Ayurveda, these different tastes (which are simple ways to classify chemical and enzyme responses in the body to different substances) affect metabolism differently. Not only that, each taste affects different people differently.
EP
Here is a short list of food additives that are beneficial for the support of enzyme function (agni) vis-a-vis constitution:
• •
Cardamom, fennel, cumin and asafetida are good for the vāta type.
AC C
•
The pitta type can derive benefit from cumin, fennel, coriander.
The kapha type will find ginger, black pepper and fenugreek beneficial.
ConclusionIn Ayurvedic nutrition, not only does the actual food consumed nourish the body and mind, but the surrounding activities that accompany food selection, preparation and consumption are also
13
ACCEPTED MANUSCRIPT
important. There are techniques for the selection and preparation of good whole foods. The ritual of eating and the company in which a person eats influence one’s health and well-being. The energy spent in all aspects surrounding nourishment ultimately impacts the balance of the
improve health through practices that lead to balance.
RI PT
dōṣa and the constant dynamic action of the body. Goal of nutrition in Ayurveda is to restore and This is achieved by following
exercise, and other health-promoting measures.
SC
personalized guidelines according to one’s own constitutional make-up in terms of food,
M AN U
Modern biomedical sciences are primarily concerned with stopping the symptoms or the effects. In some cases the cause is looked for, but as biomedicine system lacks the understanding of cohesive intelligence of the body, the cause is generally not understood. Unfortunately, biochemical nutrition cannot offer any method to work with individuals even though it knows
TE D
this to be true. Not only are we at a loss of an individual nutritional model, we are also lacking a method to understand the universe as it is interrelated to the human being. AyurNutracet is a perfect combination of ancient Ayurveda with modern nutraceutical knowledge to overcome the
EP
practical constraints of diet and nutrition in both systems.
AC C
People interested in AyurNutracet should develop this unique approach from a trained and licensed professional of Ayurveda. Because each person is unique and has his or her own constitutional make-up, there is no single set of nutritional guidelines to follow. References
14
ACCEPTED MANUSCRIPT
[1] DeFelice SL . The nutraceutical initiative: A recommendation for U.S. economic and regulatory reforms. Gen Engg News 1992; 12: 13–15.
RI PT
[2] Kumar DS. Herbal Bioactives and Food Fortification,.Boca Raton: CRC Press;2016; 1-28 p.
SC
[3] Mishra LC. Health care and disease management. In Scientific Basis for Ayurvedic Therapies,
M AN U
Edited by LC. Mishra. Boca Raton: CRC Press; 2004.15-30 p.
[4] Molnar S. Human variation: Races, types and ethnic groups. New York: Routledge; 2016. 1-32 p.
TE D
[5] Heyn B.. Ayurvedic Medicine: The gentle strength of Indian healing. New Delhi: IndusHarper Collins Publishers; 1992.
EP
[6] Paradkar H. Aṣṭāṅgahṛdayam , Sūtrasthānam, Chapter 10, pp. 174-181, Bombay: Nirnaya
AC C
Sagar Press; 1939a.
[7]Anonymous. Nutraceuticals- Critical supplement for building a healthy India. Kolkata: FICCI and Ernst & Young Pvt. Ltd; 2009. 1-84 p. [8] Clifton PM, Keogh JB and Noakes M. Long-term effects of a high-protein weight-loss diet. Am J Clin Nutr 2008; 87: 23-29.
15
ACCEPTED MANUSCRIPT
[9] Patwardhan B and Bodeker G. Ayurvedic genomics: establishing a genetic basis for mindbody typologies. J Altern Complement Med 2008; 14: 571-576.
RI PT
[10] Patwardhan B and Mashelkar RA. Traditional medicine-inspired approaches to drug
discovery: Can Ayurveda show the way forward? Drug Discov Today 2009; 14: 804-811.
SC
[11] Paradkar H. Aṣṭāṅgahṛdayam , Śārirasthānam, Chapter 3, pp. 402-404, Bombay: Nirnaya
M AN U
Sagar Press; 1939b.
[12] Prasher B, Negi S, Aggarwal S, Mandal AK, Sethi TP, Deshmukh SR, Purohit SG, Sengupta S, Khanna S, Mohammad F, Garg G, Samir K Brahmachari SK, Indian Genome Variation Consortium and Mitali Mukerji M. Whole genome expression and biochemical
TE D
correlates of extreme constitutional types defined in Ayurveda. J Translat Med 2008; 6:48 doi:10.1186/1479-5876-6-48
EP
[13] Chatterjee B, Pancholi J. Prakriti-based medicine: A step towards personalized medicine.
AC C
Ayu 2011; 32:141–146.
[14] Ghodke Y, Joshi K and Patwardhan B. Traditional medicine to modern pharmacogenomics: Ayurveda prakriti type and CYP2C19 gene polymorphism associated with the metabolic variability. Evid Based Complement Altern Med 2011; 16: 1- 5.
[15] Survase-Ojha R and Deshmukh O.. Herbal pharmacovigilance: India vs global outlook.
16
ACCEPTED MANUSCRIPT
Express Pharma 2011; 16 – 31December.
2012 ; 31: 312–337.
RI PT
[16] Datar A and Nicosia N. Junk food in schools and childhood obesity. J Policy Anal Manage
[17] Arya G and Mishra S. Effects of junk food and beverages on adolescent’s health – A
SC
review Article. IOSR J Nursing Health Sci 2013; 1: 26-32.
M AN U
[18] Joshi K, Hankey A and Patwardhan B. Traditional phytochemistry: Identification of drug by ‘taste’. Evid Based Complement Altern Med 2006; 4:145-148.
[19] Nayak CA, Rastogi NK and Raghavarao KSMS. Bioactive constituents present
2010; 13: 441-453.
TE D
in Garcinia indica Choisy and its potential food applications: A review. Int J Food Prop
EP
[20] Singh J, Dubey RK and Atal CK. Biochemical basis of enhanced drug bioavailability by piperine: evidence that piperine is a potent inhibitor of drug metabolism. J Pharmacol Exp
AC C
Ther 1985; 232: 258-262.
[21] Kasar RP, Laddha KS, Jayesh C and Anil S.. Development of quality control methods for polyherbal formulation, Chyavanprash. Nat Prod Radiance 2006; 5: 33-41.
[22] Kapoor MP, Rao TP, Okubo T and Juneja LR. Green tea: History, processing techniques,
17
ACCEPTED MANUSCRIPT
principles, traditions, features, and attractions. In Green Tea Polyphenols: Nutraceuticals of modern life, Edited by LR Juneja, MP Kapoor, T Okubo and TP Rao. Boca Raton: CRC
RI PT
Press; 2013. 1-18 p.
[23] Tanaka T, Matsuo Y and Kouno I. Biochemical and physicochemical characteristics of green tea polyphenols. In Green Tea Polyphenols: Nutraceuticals of modern life, Edited by
SC
LR Juneja, MP Kapoor,T Okubo and TP Rao. Boca Raton: CRC Press; 2013. 19-38 p.
M AN U
[24] Carmen C, Reyes A and Rafael G. Beneficial effects of green tea- A review. J Am Coll Nutr 2006; 25:79-99.
[25] Lindberg T, Borulf S and Jakobsson I. Digestion of milk proteins in infancy. Acta
TE D
Paediatr Scand Suppl. 1989; 351: 29-33.
EP
[26] Kacera WS. Ayurvedic Tongue Diagnosis, pp. 159-176, Wisconsin: Lotus Press; 2007.
[27] Żukiewicz-Sobczak WA, Wróblewska P, Adamczuk P and Kopczyński P. Causes,
AC C
symptoms and prevention of food allergy. Post Dermatol Alergol 2013; 30: 113–116.
[28] Kumar DS. Elucidation of the factors to be considered in ayurvedic clinical practice. Ancient Sci Life 1992; 12: 292-298.
[29] Alberti S, Halfmann R, King O, Kapila A and Lindquist S. A systematic survey identifies
18
ACCEPTED MANUSCRIPT
prions and illuminates sequence features of prionogenic proteins. Cell 2009; 137: 146–158.
AC C
EP
TE D
M AN U
***********************
SC
p.
RI PT
[30] Stengler M. Nature’s Virus Killers. New York: M. Evans and Company, Inc.; 2000. 67-69
19
ACCEPTED MANUSCRIPT
Legend for Figures Figure 1. AyurNutracet dietetics advocates the rational use of food supplements keeping in view
RI PT
their taste and compatibility with the physical constitution.
Figure 2. The six tastes influence metabolism.
Figure 3. Garcinia indica (Kokum fruit) has a synergistic combination of sour taste with
SC
bitterness and astringency as sub-tastes.
Figure 5. Qualities of Cyavanaprāśa.
TE D
Figure 6. Qualities of Green tea.
M AN U
Figure 4. How coffee is to be used according to AyurNutracet.
EP
Figure 7. Qualities of Black tea.
AC C
***********************
RI PT
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
FIGURE 1. INTERLINK DIAGRAM OF AYURVEDA, NEUTRACEUTICAL AND AYURNUTRACET
1
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 2 : RELATIONSHIP BETWENN RASA,DOSA AND ITS ACTIVITY WITH HEALTH PROBLEM CAUSED AND ITS EXAMPLES
2
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 3: RPD (Rasa Prakruthi Dosa) CHART BASED ON KOKUM
3
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 4: RPD (Rasa Prakruthi Dosa) CHART BASED ON COFFEE
4
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 5: RPD (Rasa Prakruthi Dosa) CHART BASED ON CYAVANAPRASH
5
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 6: RPD (Rasa Prakruthi Dosa) CHART BASED ON GREEN TEA
6
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 7: RPD (Rasa Prakruthi Dosa) CHART BASED ON BLACK TEA
7
ACCEPTED MANUSCRIPT
E.mail IDs Rahul Kasar: [email protected] Kolar Balu: [email protected]
Patki P.S.: [email protected] Rangesh P.: [email protected]
AC C
EP
TE D
M AN U
SC
D. Suresh Kumar: [email protected]
RI PT
Babu U.V. : [email protected]
S2352-6181(18)30090-8
DOI:
10.1016/j.jef.2018.05.003
Reference:
JEF 154
To appear in:
Journal of Ethnic Foods
Received Date: 28 May 2018 Accepted Date: 28 May 2018
Please cite this article as: Kasar R, Kolar B, Babu UV, Patki PS, Rangesh P, Suresh Kumar D, Rediscovering Foods: an Ayurvedic Insight into Personalized Nutrition, Journal of Ethnic Foods (2018), doi: 10.1016/j.jef.2018.05.003. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
ACCEPTED MANUSCRIPT
Full title: Re-discovering Foods: an Ayurvedic Insight into Personalized Nutrition Short title: Ayurveda and Personalized Nutrition
RI PT
Authors: Rahul Kasar, Kolar Balu , Babu U.V, Patki P.S, Rangesh.P , D. Suresh Kumar Affiliation:
Kasar Rahul, Cymbio Pharma Pvt Ltd, 151, Industrial Suburb, Opposite to Metro Cash-andCarry, Yeswantpur, Bangalore-560 022, India.
SC
Kolar Balu, The Himalaya Drug Company, Makali, Bangalore- 562 162, India. Babu U.V., The Himalaya Drug Company, Makali, Bangalore- 562 162, India.
M AN U
Patki P.S., The Himalaya Drug Company, Makali, Bangalore- 562 162, India. Rangesh P., The Himalaya Drug Company, Makali, Bangalore- 562 162, India. D. Suresh Kumar, Cymbio Pharma Pvt Ltd, 151, Industrial Suburb, Opposite to Metro Cash-andCarry, Yeswantpur, Bangalore-560 022, India (Corresponding author).
AC C
EP
TE D
Keywords: Ayurveda, personalized medicine, traditional medicine, dietetics, dietary supplements
ACCEPTED MANUSCRIPT
Re-discovering Foods: An Ayurvedic Insight into Personalized Nutrition Abstract
RI PT
It is well known that most diseases are related to impaired metabolism, the main reason being incompatible dietary habits. Ayurveda makes use of taste of substances (rasa), constitution of individuals (prakṛti) and bodily elements(dōṣa) to modify impaired metabolism. Studies
SC
involving ayurgenomics reveal reciprocal functioning of fundamental principles of Ayurveda, and modern genomics for development of predictive and personalized medicine. It has been
M AN U
established that biochemical variations of an individual depends upon prakṛti (constitution) and food intake. This review tries to connect Ayurveda with principles of dietetics. The new concept is named AyurNutracet (personalized dietary supplements). Ayurveda - based nutraceuticals is a new paradigm in growing market. It is currently an emerging segment, as
TE D
people are more inclined towards natural products rather than modified food supplements. An attempt is made here to establish rasa-dōṣa- prakṛti - based approach to understand some commercially available food supplements like Cyavanaprāśa, green tea, black tea etc, as these
EP
are most commonly consumed in today’s sedentary lifestyle.
tea.
AC C
Keywords: Ayurveda, AyurNutracet, Food, RDP (rasa- dōṣa- prakṛti), Cyavanaprāśa, Green
Introduction
The concept of nutraceuticals is gaining popularity ever since DeFelice coined the term [1]. However, this was already described in Ayurveda, the medical tradition of India. It is clearly stated in Ayurveda that food, besides providing nutrition helps to maintain healthy state and
1
ACCEPTED MANUSCRIPT
prevents the occurrence of diseases. Ayurvedic literature has numerous references of foodstuffs used in the treatment of various diseases [2].
RI PT
Ayurveda states that unwholesome food can be a cause of disease. Food can also be the most powerful medicine in providing adequate nutrition for the body and mind. Ayurvedic nutrition is a personalized approach to the diet, based on one’s constitutional make-up and health status [3].
SC
Today, people are increasingly interested in designer approach to diet and nutrition. One only need to look around to see that people come in different shapes and sizes, have different
life [4].
In Ayurveda, food is central to life.
M AN U
personalities, different tastes and preferences in food, art, activities, careers, and in all aspects of
The one-size-fits-all approach to diet does not work
TE D
according to Ayurvedic nutrition, since people have varying physical, psychological and physiological needs. The old saying “One man’s food is another man’s poison” holds true in Ayurvedic nutrition , as individual food choices can bring health or illness depending on one’s
EP
unique constitution.
Any substance can act as food and medicine or turn into poison with its irrational use. On the
AC C
other hand it becomes an elixir if processed in a proper way and by the discretion of the person who uses it [5]. AyurNutracet is a new horizon in the field of nutrition as it can provide insight into basic concepts of Ayurveda blended with principles of modern nutrition.
Food nourishes the body, mind and the spirit. Ayurvedic approach to food is based on the fundamental principles of gandha (odour), varṇa
(colour), rasa (taste) and sparśa
2
ACCEPTED MANUSCRIPT
(tactile sensation). The biochemical variations of the food are depicted in terms of rasa . Nutrition is so central to Ayurvedic medicine that six “tastes” govern various aspects of health , not only reflecting the food or seasonings we consume. The six taste modalities are sweet, sour,
RI PT
salt, bitter, pungent, and astringent. They are linked to the five primordial elements (Pañcabhūta) of earth, fire, water, air and ether. The six tastes influence the dōṣa in the body. When the dōṣa are out of balance illness appears. The amount of each of the six tastes an individual consumes
SC
decides how much of each dōṣa is produced. Each of the tastes affects the constant production
M AN U
of dōṣa and can maintain balance in the body or alternately cause imbalance [6].
As complex as this may seem, a rather simple dietary plan can emerge that incorporates all of the tastes in a way that promotes optimal health. There are specific foods recommended for each constitution, but it is in balancing the six tastes through the foods that health can be maximized
AyurNutracet
TE D
or restored.
AyurNutracet approach gives us freedom to utilize the benefits and limits imposed by Ayurveda
EP
and current modified food systems . Thereby it provides balanced nutrition to lead a healthy life
AC C
This is personalized approach to nutrition (Figure 1).
The term nutraceutical is applied to products that range from isolated nutrients, dietary supplements, herbal products, specific diets, genetically modified and processed foods such as cereals, soups, and beverages. The concept of nutraceuticals has not succeeded in accomplishing food security norms globally in current era. Pharmaceutical and food companies and even medical professionals recommend these products for improving health only and give less
3
ACCEPTED MANUSCRIPT
emphasis to the etiology of the imbalanced health condition. Another major reason for its decline is mass advertising by companies marketing medicated foods and motivating people to
to cater to the unmet needs of global food security.
RI PT
purchase the same [7]. AyurNutracet is a new paradigm in the field of nutrition and is proposed
The first thing in choosing food is to understand the basic foods that agree or disagree with
SC
metabolism. High protein diets are quite popular in modern food therapy to lose weight, to develop musculature and thus many obese people and athletes use this kind of diet [8]. There is
M AN U
no doubt that this kind of diet does promote weight loss and muscle development. However, it does this by actually starving the body. Protein is not a good fuel for the body. Protein is what is used to make structures like tissues and cells. Hence, diets that are high in protein actually starve the body that begins to burn fat tissues (i.e., stored carbohydrates). Unfortunately, some protein
TE D
is also used as fuel leaving toxic acids in blood and plasma. These acids have a strong negative effect on the pH of the body and the kidneys [9,10].
EP
The three constitutional types
Ayurveda states that human beings can be broadly grouped into three classes (prakrti) viz., vāta
AC C
prakṛti , pitta prakṛti and kapha prakṛti . These three prakṛti are characterized by distinct morphological, psychic and behavioural features. The description in Ayurveda indicates that individuals of pitta prakṛti are fast metabolizers, while those of kapha prakṛti are slow metabolizers [11]. In a Council of Scientific and Industrial Research (CSIR)-sponsored study on Ayurgenomics, it was observed that prakṛti types (vāta, pitta and kapha) exhibited differences in biochemical profiles like liver function tests, lipid profiles and hematological parameters like
4
ACCEPTED MANUSCRIPT
hemoglobin level, RBC count, uric acid, zinc etc. Differential gene expression was found in significant number of housekeeping and disease - related genes. A significant variation in expression of genes related to metabolism, transport, immune response and regulation of blood
RI PT
coagulation was also observed [12].
Generally, the vāta type person will have a fluctuating digestive efficiency. This means that
SC
foods that are concentrated and hard to digest should be avoided or taken only in small amounts. The vāta type is also sensitive to constipating foods that deplete the moisture content in the
M AN U
body. The astringency of some foods has a drying effect on the tissues and can deplete moisture content in tissues. The vāta type is most prone to food allergies due to binge and have variable appetite and digestion. Hence, they should consume food in moderate amount and at regular
TE D
intervals [13].
The pitta type has the strongest digestive capacity and can digest almost any food or junk food for years without a hint of a problem. The pitta type is very sensitive to sour and acidic foods
EP
that lower the pH balance of the body. They also may be attracted to hot spices, but these pose problems in the long run. These kinds of foods tend to increase the bile production in the liver
AC C
and pancreas which increases the acidic nature of both blood and plasma. Human cells are very sensitive to the pH level of the body and high acidity ages cells or breaks down their normal metabolic function. The pitta type has the strongest enzyme capacity unless too many spicy or acidic foods are eaten. These people have the greatest capacity for both variety and quality of food [13].
5
ACCEPTED MANUSCRIPT
The kapha type person has the slowest digestive function. These people will be prone to gain weight and obesity due to the slower rate of metabolism. They will have to pay the closest attention to the quantities of food consumed and will have the most restrictive diet accordingly.
RI PT
Dairy products due to their mucus forming properties and congestive quality can also trouble them. The enzyme function of these people is lower than other type, but is consistent. Hence they
restrictive diet in both quantity and variety of foods [13].
SC
can have stronger digestive power than the fluctuating vāta type. The kapha type has the most
M AN U
The importance of metabolic function is the root of Ayurvedic nutrition. The role of modified metabolic functions was almost ignored for many years in modern food science and nutrition. The digestive enzymes hold the key not only to proper nutrient assimilation, but maintaining overall health.
TE D
Enzymes speed up biological processes in the body. Most of them have very specific actions and roles in the body. They help to transform nutrients in the body without being altered or used up in the process. They are concerned in all digestive and cellular processes. However, they are
EP
quite sensitive and can be disabled by excess, or inhibited by the pH in the body. Hence, if
AC C
digestion is too acidic or alkaline the enzyme function will be retarded or stopped.
AyurNutracet with its distinctive blend of Ayurvedic principles and modern nutraceuticals puts emphasis more on nutritional need or dietary requirement, based on personalized approach under the supervision of a professional Ayurvedic nutritionist. AyurNutracet confronts today’s “hurry, worry and curry” life style with the use of diet, nutrients and herbs that balance vāta, pitta or kapha [14].
6
ACCEPTED MANUSCRIPT
AyurNutracet market AyurNutracet is an emerging segment, as people are more focused towards natural products rather than modified food supplements. It includes curcumin, green tea, capsaicin, lutein, fish oil,
RI PT
brahmi, isabgol, Ayurvedic health promoters like as anti-diabetic beverages and supplements , antioxidants, blood purifiers, weight loss agents, detoxifiers, fruit juices, wheat grass powder, classical preparations like Cyavanaprāśa and so on. Total market share in India is around 30,000
SC
million rupees. Every year its growth is around 14-20 % [15]. Horizon of AyurNutracet
M AN U
Refined foods impair absorption by coating the intestinal walls. For example, refined oils clog arteries and other channels in the body. Stimulants cause the endocrine system to be on constant roller –coaster ride through adjusting blood sugar and hormones in the blood- all which leads to adrenal and kidney fatigue. Refined sugar is a stimulant that clogs the channels and over
TE D
stimulates endocrine function. Trans fats turn oil into free radicals that disturb the integrity of normal cellular function. The chemical dyes and preservatives in refined processed food affect moods, mental functions and cellular integrity [16,17]. Abstaining from these foods will result in
EP
increased energy, mental alertness and a subjective feeling of well being.
AC C
Relationship between rasa (Tastes) and dōṣa Ayurveda holds that rasa, or taste modality, is the basis for identifying benefits of plants and other medicinal substances . Joshi et al [18] discussed a possible scientific approach to understand the Ayurvedic hypothesis in terms of the stereochemical basis of both pharmacological activity and taste, and the numbers of possible pharmacologically active compounds that rasa may be able to distinguish. Joshi et al [18] concluded that molecules binding to a specific enzyme active site should have their own rasa, and that the number of 7
ACCEPTED MANUSCRIPT
different subjectively experienced 'tastes' is more than enough to distinguish between molecular
Rasa-dōṣa- prakṛti Approach – Uniqueness of AyurNutracet
RI PT
shapes binding to all enzyme active sites in the body.
To better understand why foods and herbs have elemental properties we need to discuss the energetics of taste. Ayurveda says a total of six taste modalities exist- sweet, sour, salt, bitter,
SC
pungent, and astringent. Each taste relates to the fundamental elements (pañcamahābhūta
M AN U
earth, water, fire, air and ether).
–
Sweet taste (sugar or starchy) has the properties of moistness and coolness. When a person consumes cold and sweet foods more mucus develops. The sweet taste produces more moistness. Thus, sweet taste contains the elements of kapha. Therefore, they are beneficial for vāta
TE D
and pitta constitutions. Sweet taste restores the balance in vāta or pitta individuals. White sugar has all the nutrition removed from it and so nourishment cannot be derived from it. This is why eating white sugar harms the body. The body works to digest the sugar but in the end gets no
EP
nutrition from its efforts. Eating white sugar detracts more than it offers. The relationship between Rasa-dōṣa- prakṛti
AC C
Figure 2.
activity with respect to health problems caused is depicted in
Sour foods, such as fermented foods or acids, contain the elements of earth and fire. The pitta individuals would be aggravated by such tastes (e.g., lemon, lime or grapefruit) because they add even more heat to an already fiery constitution. Sour is slightly better for kapha dōṣa because the heat dries up the water.
8
ACCEPTED MANUSCRIPT
Garcinia indica (Kokam) fruit is round, about the size of a kiwi fruit, and when ripe has a redpurple color. The fruit is juicy with a distinctive acidic flavour. It is a popular drink used during
RI PT
hot summer months to quench thirst and to provide gastric relief. Kokum has a long history in Ayurvedic medicine as it was traditionally used to treat sores, dermatitis, diarrhea, dysentery, ear infections, and to facilitate digestion. This fruit is a synergistic combination of sour taste with
SC
bitter and astringent as sub-tastes. It effectively causes antiobesity (thermogenesis), anti-ulcer and cooling effects. But it is mildly incompatible to kapha prakṛti person, in whom it may
M AN U
increase kapha, resulting in redness of skin, itching and vomiting sensation [19] (Figure 3).
Salty taste (salt and alkaline) contains the elements water and fire. Only vata dōṣa is benefited from this taste. Salt adds water retention for the kapha
TE D
constitution.
dōṣa and aggravates the pitta
Pungent taste (spices, acrid, and aromatics) comprise fire and air as chief elements. Thus they are best for kapha dōṣa but activates pitta. This is why long pepper (Piper longum) and dry ginger
EP
(Zingiber officinale) being pungent will cause severe gastritis if taken in high amounts [20]. Astringent taste (tannin - rich substances) contain earth and air elements, most suited for the pitta
AC C
dōṣa. The earth element may aggravate kapha dōṣa.This is probably the reason why chickpea (Cicer arietinum) which is astringent in nature when consumed excessively causes constipation and flatulence.
Bitter taste is generally contributed from bitter herbs (bitter melon, neem, turmeric) which activates pitta dōṣa. Bitter taste is an appetiser, improves digestion but causes disorders like emaciation, dryness of mouth and nervous diseases (Fig.3). Ether and air are contained in bitter
9
ACCEPTED MANUSCRIPT
tasting herbs, making them ideal to balance pitta and kapha dōṣa while aggravating the vāta individual. Bitter tasting food should be consumed in the second half of the meal, after having
RI PT
consumed food predominant in sweet, sour, salt and pungent tastes.
Many other forms of dōṣa and illness detections are available (This refers to diagnosis based on pulse, urine and tongue). Discussed here are some of the diagnosis techniques that are widely
SC
used. A consultation with an Ayurvedic practitioner often involves a discussion of symptoms as well. The patient’s description of his symptoms also reveals which dōṣa are imbalanced. Words
M AN U
like hot- tempered, cold circulation, etc. clearly indicate the elements involved in the health concern.
Besides above-given examples, we have tried to establish a rasa-dōṣa- prakṛti - based approach to most commonly utilized food supplements (Cyavanaprāśa, green tea, black tea, coffee,
TE D
Garcinia indica etc) having varied combinations of the six tastes (rasa). This will pave way for a new paradigm called personalized dietary supplements.
EP
Coffee is bitter and astringent. It stimulates the central nervous system and in this way it is similar to having a cocaine addiction. It is hard on the digestive system: it dries out the colon.
AC C
People of vāta and pitta temperaments should not consume coffee. Coffee causes these people to lose control of their personalities and moods (Figure 4).
Cyavanaprāśa is a traditional Indian polyherbal formulation. It is widely used as tonic, rejuvenator, anabolic, immunomodulator and memory enhancer. Cyavanaprāśa constitutes around 35 % of amla and 50-60 % sugar. So, Cyavanaprāśa contributes to sour, sweet, pungent,
10
ACCEPTED MANUSCRIPT
bitter and astringent tastes. It is necessary to purify the body before taking Cyavanaprāśa . Otherwise, if pitta prakṛti
person consumes Cyavanaprāśa without consulting an Ayurvedic
practitioner, he may suffer from diarrhea, peptic ulcer, anorexia and burning sensation [21]
RI PT
(Figure 5).
Tea is the most consumed drink in the world after water. Green tea is a non-fermented tea, and contains more catechins, than black tea or oolong tea. Both green tea and black tea are derived
SC
from the leaves of Camellia sinensis plant. Green tea is strong antioxidant, a property which may be beneficial in reducing the risk of cardiovascular disease, obesity, hypertension and cancer.
M AN U
Increasing interest in its health benefits has led to the inclusion of green tea in the group of beverages with functional properties [22].
The bitter taste comes from tannins, caffeine and ratio of amino acids/ phenols complex. Black
TE D
tea is more bitter than green tea. The factor that determines the difference between green and black tea is oxidization. Black tea is fully oxidized and fermented while green tea is un-oxidized. When black tea undergoes the fermentation process, EGCG is converted into other compounds
EP
and simultaneously degrades amino acids in amino/phenol complex. Researchers have thus
AC C
assumed that drinking black tea has fewer health benefits [23].
One of the major differences between black and green tea is that black tea contains approximately two to three times the caffeine of green tea. As such, those who are sensitive to the effects of caffeine, which include insomnia and irritability, should opt for green tea instead of black tea [24].
11
ACCEPTED MANUSCRIPT
In the context of rasa-dōṣa- prakṛti green tea is effective for kapha prakṛti person as it controls blood pressure but in case of pitta prakṛti , it will increase pitta, enrage skin rashes, reduce appetite, cause hyperacidity and increase the frequency of urination. These effects are more in
AyurNutracet: Scope and Future prospects
SC
than green tea (Figure 6 and Figure 7).
RI PT
black tea as compared to green tea because of its rasa. Black tea is more astringent and bitter
Modern science has come to understand that most of human digestive enzymes develop in the
M AN U
first six to twelve months of infancy from mother’s milk and early food consumption [25]. In this way it has been shown that digestive enzymes change according to culture and food as they are passed on by genetics and the mother’s milk. Still other enzymes are acquired over time by the child as he or she grows and consumes different kinds of foods [26].
TE D
.
It has been shown that highly processed and sterile foods create no enzymes . Even if they do it is in small amounts. In contrast, whole foods have been shown to continue to help a child
EP
develop digestive enzymes in adulthood. It should also be pointed out that the majority of
.
AC C
allergies are from a lack of enzymes [27].
Ayurveda describes āma as the material that exists in a state of incomplete transformation. In particular, it is claimed to be a toxic byproduct generated due to improper or incomplete digestion [28]. This may be correlated to prions, an infectious agent composed of protein in a misfielded form which is one of the major causes for degenerative diseases [29]. According to Ayurveda, autoimmune disorders (rheumatoid arthritis, systemic lupus erythemstosis, Crohn’s
12
ACCEPTED MANUSCRIPT
disease etc) are reversible in early stages by correcting the problem of accumulated food in the intestines and by increasing enzyme functions. In the context of autoimmune disorder, toxins begin to gather in the body and then can cause the immune system to over react and begin to
1. Understand constitutional or metabolic nature 2. Recognize digestive capacity 3. Recognize capacity to assimilate nutrients
M AN U
4. Recognize the signs of incomplete digestion.
SC
AyurNutracet advocates the following steps:
RI PT
inflict itself on the healthy tissues of the body causing disease and pain [30].
Ayurveda uses the concept of food qualities to deliver the correct amount of micronutrients. It considers a balanced diet as one that consists of all six different tastes as each of these tastes produces a certain effect on metabolism. Also the use of whole foods is very important for this
TE D
system to work effectively. According to Ayurveda, these different tastes (which are simple ways to classify chemical and enzyme responses in the body to different substances) affect metabolism differently. Not only that, each taste affects different people differently.
EP
Here is a short list of food additives that are beneficial for the support of enzyme function (agni) vis-a-vis constitution:
• •
Cardamom, fennel, cumin and asafetida are good for the vāta type.
AC C
•
The pitta type can derive benefit from cumin, fennel, coriander.
The kapha type will find ginger, black pepper and fenugreek beneficial.
ConclusionIn Ayurvedic nutrition, not only does the actual food consumed nourish the body and mind, but the surrounding activities that accompany food selection, preparation and consumption are also
13
ACCEPTED MANUSCRIPT
important. There are techniques for the selection and preparation of good whole foods. The ritual of eating and the company in which a person eats influence one’s health and well-being. The energy spent in all aspects surrounding nourishment ultimately impacts the balance of the
improve health through practices that lead to balance.
RI PT
dōṣa and the constant dynamic action of the body. Goal of nutrition in Ayurveda is to restore and This is achieved by following
exercise, and other health-promoting measures.
SC
personalized guidelines according to one’s own constitutional make-up in terms of food,
M AN U
Modern biomedical sciences are primarily concerned with stopping the symptoms or the effects. In some cases the cause is looked for, but as biomedicine system lacks the understanding of cohesive intelligence of the body, the cause is generally not understood. Unfortunately, biochemical nutrition cannot offer any method to work with individuals even though it knows
TE D
this to be true. Not only are we at a loss of an individual nutritional model, we are also lacking a method to understand the universe as it is interrelated to the human being. AyurNutracet is a perfect combination of ancient Ayurveda with modern nutraceutical knowledge to overcome the
EP
practical constraints of diet and nutrition in both systems.
AC C
People interested in AyurNutracet should develop this unique approach from a trained and licensed professional of Ayurveda. Because each person is unique and has his or her own constitutional make-up, there is no single set of nutritional guidelines to follow. References
14
ACCEPTED MANUSCRIPT
[1] DeFelice SL . The nutraceutical initiative: A recommendation for U.S. economic and regulatory reforms. Gen Engg News 1992; 12: 13–15.
RI PT
[2] Kumar DS. Herbal Bioactives and Food Fortification,.Boca Raton: CRC Press;2016; 1-28 p.
SC
[3] Mishra LC. Health care and disease management. In Scientific Basis for Ayurvedic Therapies,
M AN U
Edited by LC. Mishra. Boca Raton: CRC Press; 2004.15-30 p.
[4] Molnar S. Human variation: Races, types and ethnic groups. New York: Routledge; 2016. 1-32 p.
TE D
[5] Heyn B.. Ayurvedic Medicine: The gentle strength of Indian healing. New Delhi: IndusHarper Collins Publishers; 1992.
EP
[6] Paradkar H. Aṣṭāṅgahṛdayam , Sūtrasthānam, Chapter 10, pp. 174-181, Bombay: Nirnaya
AC C
Sagar Press; 1939a.
[7]Anonymous. Nutraceuticals- Critical supplement for building a healthy India. Kolkata: FICCI and Ernst & Young Pvt. Ltd; 2009. 1-84 p. [8] Clifton PM, Keogh JB and Noakes M. Long-term effects of a high-protein weight-loss diet. Am J Clin Nutr 2008; 87: 23-29.
15
ACCEPTED MANUSCRIPT
[9] Patwardhan B and Bodeker G. Ayurvedic genomics: establishing a genetic basis for mindbody typologies. J Altern Complement Med 2008; 14: 571-576.
RI PT
[10] Patwardhan B and Mashelkar RA. Traditional medicine-inspired approaches to drug
discovery: Can Ayurveda show the way forward? Drug Discov Today 2009; 14: 804-811.
SC
[11] Paradkar H. Aṣṭāṅgahṛdayam , Śārirasthānam, Chapter 3, pp. 402-404, Bombay: Nirnaya
M AN U
Sagar Press; 1939b.
[12] Prasher B, Negi S, Aggarwal S, Mandal AK, Sethi TP, Deshmukh SR, Purohit SG, Sengupta S, Khanna S, Mohammad F, Garg G, Samir K Brahmachari SK, Indian Genome Variation Consortium and Mitali Mukerji M. Whole genome expression and biochemical
TE D
correlates of extreme constitutional types defined in Ayurveda. J Translat Med 2008; 6:48 doi:10.1186/1479-5876-6-48
EP
[13] Chatterjee B, Pancholi J. Prakriti-based medicine: A step towards personalized medicine.
AC C
Ayu 2011; 32:141–146.
[14] Ghodke Y, Joshi K and Patwardhan B. Traditional medicine to modern pharmacogenomics: Ayurveda prakriti type and CYP2C19 gene polymorphism associated with the metabolic variability. Evid Based Complement Altern Med 2011; 16: 1- 5.
[15] Survase-Ojha R and Deshmukh O.. Herbal pharmacovigilance: India vs global outlook.
16
ACCEPTED MANUSCRIPT
Express Pharma 2011; 16 – 31December.
2012 ; 31: 312–337.
RI PT
[16] Datar A and Nicosia N. Junk food in schools and childhood obesity. J Policy Anal Manage
[17] Arya G and Mishra S. Effects of junk food and beverages on adolescent’s health – A
SC
review Article. IOSR J Nursing Health Sci 2013; 1: 26-32.
M AN U
[18] Joshi K, Hankey A and Patwardhan B. Traditional phytochemistry: Identification of drug by ‘taste’. Evid Based Complement Altern Med 2006; 4:145-148.
[19] Nayak CA, Rastogi NK and Raghavarao KSMS. Bioactive constituents present
2010; 13: 441-453.
TE D
in Garcinia indica Choisy and its potential food applications: A review. Int J Food Prop
EP
[20] Singh J, Dubey RK and Atal CK. Biochemical basis of enhanced drug bioavailability by piperine: evidence that piperine is a potent inhibitor of drug metabolism. J Pharmacol Exp
AC C
Ther 1985; 232: 258-262.
[21] Kasar RP, Laddha KS, Jayesh C and Anil S.. Development of quality control methods for polyherbal formulation, Chyavanprash. Nat Prod Radiance 2006; 5: 33-41.
[22] Kapoor MP, Rao TP, Okubo T and Juneja LR. Green tea: History, processing techniques,
17
ACCEPTED MANUSCRIPT
principles, traditions, features, and attractions. In Green Tea Polyphenols: Nutraceuticals of modern life, Edited by LR Juneja, MP Kapoor, T Okubo and TP Rao. Boca Raton: CRC
RI PT
Press; 2013. 1-18 p.
[23] Tanaka T, Matsuo Y and Kouno I. Biochemical and physicochemical characteristics of green tea polyphenols. In Green Tea Polyphenols: Nutraceuticals of modern life, Edited by
SC
LR Juneja, MP Kapoor,T Okubo and TP Rao. Boca Raton: CRC Press; 2013. 19-38 p.
M AN U
[24] Carmen C, Reyes A and Rafael G. Beneficial effects of green tea- A review. J Am Coll Nutr 2006; 25:79-99.
[25] Lindberg T, Borulf S and Jakobsson I. Digestion of milk proteins in infancy. Acta
TE D
Paediatr Scand Suppl. 1989; 351: 29-33.
EP
[26] Kacera WS. Ayurvedic Tongue Diagnosis, pp. 159-176, Wisconsin: Lotus Press; 2007.
[27] Żukiewicz-Sobczak WA, Wróblewska P, Adamczuk P and Kopczyński P. Causes,
AC C
symptoms and prevention of food allergy. Post Dermatol Alergol 2013; 30: 113–116.
[28] Kumar DS. Elucidation of the factors to be considered in ayurvedic clinical practice. Ancient Sci Life 1992; 12: 292-298.
[29] Alberti S, Halfmann R, King O, Kapila A and Lindquist S. A systematic survey identifies
18
ACCEPTED MANUSCRIPT
prions and illuminates sequence features of prionogenic proteins. Cell 2009; 137: 146–158.
AC C
EP
TE D
M AN U
***********************
SC
p.
RI PT
[30] Stengler M. Nature’s Virus Killers. New York: M. Evans and Company, Inc.; 2000. 67-69
19
ACCEPTED MANUSCRIPT
Legend for Figures Figure 1. AyurNutracet dietetics advocates the rational use of food supplements keeping in view
RI PT
their taste and compatibility with the physical constitution.
Figure 2. The six tastes influence metabolism.
Figure 3. Garcinia indica (Kokum fruit) has a synergistic combination of sour taste with
SC
bitterness and astringency as sub-tastes.
Figure 5. Qualities of Cyavanaprāśa.
TE D
Figure 6. Qualities of Green tea.
M AN U
Figure 4. How coffee is to be used according to AyurNutracet.
EP
Figure 7. Qualities of Black tea.
AC C
***********************
RI PT
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
FIGURE 1. INTERLINK DIAGRAM OF AYURVEDA, NEUTRACEUTICAL AND AYURNUTRACET
1
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 2 : RELATIONSHIP BETWENN RASA,DOSA AND ITS ACTIVITY WITH HEALTH PROBLEM CAUSED AND ITS EXAMPLES
2
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 3: RPD (Rasa Prakruthi Dosa) CHART BASED ON KOKUM
3
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 4: RPD (Rasa Prakruthi Dosa) CHART BASED ON COFFEE
4
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 5: RPD (Rasa Prakruthi Dosa) CHART BASED ON CYAVANAPRASH
5
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 6: RPD (Rasa Prakruthi Dosa) CHART BASED ON GREEN TEA
6
ACCEPTED MANUSCRIPT
AC C
EP
TE D
M AN U
SC
RI PT
FIGURE 7: RPD (Rasa Prakruthi Dosa) CHART BASED ON BLACK TEA
7
ACCEPTED MANUSCRIPT
E.mail IDs Rahul Kasar: [email protected] Kolar Balu: [email protected]
Patki P.S.: [email protected] Rangesh P.: [email protected]
AC C
EP
TE D
M AN U
SC
D. Suresh Kumar: [email protected]
RI PT
Babu U.V. : [email protected]