600
edits
Changes
Jump to navigation
Jump to search
Line 304:
Line 304: − + − + − + − +
→Physiological effect of various tastes on blood:
! Rasa (taste) !!Effect
! Rasa (taste) !!Effect
|-
|-
| Sour(amla rasa) || Vitiates blood (raktamdushayati)
| Sour(amla rasa) || Vitiates blood (raktam dushayati)
|-
|-
| Salty(lavana rasa) || Increases volume(raktamvardhayati)
| Salty(lavana rasa) || Increases volume(raktam vardhayati)
|-
|-
| Pungent (katurasa ) || Breaks the blood clots/anti-coagulant (shonitasanghatambhinatti)
| Pungent (katurasa ) || Breaks the blood clots/anti-coagulant (shonitasanghatam bhinatti)
|-
|-
|Bitter (tiktarasa)|| Depletes the quantity of blood by absorbing fluid portion(raktamshoshayati)
|Bitter (tiktarasa)|| Depletes the quantity of blood by absorbing fluid portion(raktam shoshayati)
|-
|-
|Astringent(kashaya rasa)|| Pacifies vitiated blood (Raktaprashamana)
|Astringent(kashaya rasa)|| Pacifies vitiated blood (Raktaprashamana)