Significance of Properties of food
Properties of food encompass the characteristics that affect nutritional value, health impacts, and disease correlations within an Ayurvedic framework. This includes the suitability of food items like vegetables (shaka), fruits (phala), and meats (mamsa) for different seasons. Additionally, inherent qualities such as heaviness (Guru) and lightness (Laghu) play a significant role in digestion and overall health, highlighting their importance in dietary choices and wellness.
Synonyms: Characteristics of food, Qualities of food, Food characteristics, Attributes, Qualities, Features
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Properties of food in scientific sources
The keyphrase "Properties of food" encompasses the characteristics of food items (shaka, phala, mamsa) that dictate their seasonal suitability and the inherent qualities like heaviness and lightness, impacting digestion and overall health.
From: International Ayurvedic Medical Journal
(1) Characteristics of various food items (shaka, phala, mamsa) that determine their suitability for consumption in different seasons.[1] (2) The inherent characteristics of food substances, such as heaviness (Guru) and lightness (Laghu), which influence digestion and health.[2]
From: World Journal of Pharmaceutical Research
(1) Characteristics of food items that influence their nutritional value, effects on health, and how they correlate with diseases in Ayurvedic context.[3]