365bet娱乐

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for 鈥淓ffect of Amrutadi Kashaya on Amlapitta vs. Acid Dyspepsia鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Amlapitta (Amla-pitta):
Amlapitta is an Ayurvedic term that refers to acid-related disorders, commonly associated with conditions like acid reflux, gastritis, dyspepsia, and other gastroesophageal reflux diseases. It is characterized by symptoms such as heartburn, nausea, vomiting, and sour regurgitation, and is often linked to disturbed Pitta dosha and impaired digestion.

2) Disease:
In the context of the study, disease refers to health conditions that affect the body's normal functioning. Amlapitta, as detailed in the text, is a specific disease related to gastroesophageal issues caused primarily by dietary habits, lifestyle choices, and the imbalance of doshas in Ayurveda.

3) Food:
Food plays a crucial role in the development and management of Amlapitta. Dietary habits like consuming inappropriate or excessive foods, such as those high in Amla, Lavana, and Katu (taste categories) sevanam (consumption), significantly impact the digestive system, contributing to conditions like acid dyspepsia.

4) Kashaya (Kasaya):
Kashaya refers to a type of Ayurvedic decoction used in the treatment of Amlapitta. In this study, Amrutadi Kashaya, known for its therapeutic properties like Ushana, Tikshna, Katu, and Tikta rasa, is highlighted for its effectiveness in managing acid-related disorders when used alongside Laghusutashekhara rasa.

5) Daha:
Daha denotes burning sensations, a common symptom in cardiogastric ailments such as Amlapitta. It includes heartburn and burning in areas like Udara (abdomen), Urah (chest), Kukshi (stomach), and Kantha (throat), indicating increased Pitta dosha and disrupted digestive fire (Agni).

6) Pitta:
Pitta is one of the three doshas in Ayurveda representing heat and metabolism. Imbalance in Pitta, particularly Vidagdha Pitta (fermented Pitta), is core to the pathogenesis of Amlapitta, causing symptoms like heartburn, acid reflux, and indigestion. Amlapitta management focuses on balancing Pitta through diet and herbs.

7) Ulcer:
Ulcer refers to open sores that occur in the lining of the stomach or duodenum. While related to symptoms of Amlapitta, peptic ulcers have distinct histopathological conditions and may not be directly considered under Amlapitta in Ayurveda. Treating ulcers may involve different protocols compared to treating Amlapitta.

8) Utklesha (Utklesa):
Utklesha signifies nausea, a symptom of Amlapitta, often accompanying other digestive issues like acid reflux and gastric discomfort. It is marked by a feeling of the urge to vomit, linked to imbalances in the digestive process and the vitiation of Pitta dosha.

9) Rasa (Rasha):
Rasa can refer to taste or the therapeutic formulation in Ayurveda. In treating Amlapitta, Laghusutashekhara rasa, with properties like Madhura (sweet), Ushana virya (hot potency), is utilized to alleviate symptoms by addressing Pitta imbalance and aiding digestion.

10) Klama:
Klama describes a sense of fatigue or malaise without exertion, which is a symptom observed in Amlapitta. It indicates an underlying digestive and metabolic disturbance, often related to impaired Agni (digestive fire) and the accumulation of undigested substances in the body.

11) Chauhan:
Chauhan refers to Himanshu Raj Chauhan, a P.G. Scholar who co-authored the study on the effect of Amrutadi Kashaya in managing Amlapitta. His research contributed significantly to the understanding of Ayurvedic treatments effective for acid dyspepsia.

12) Aruci:
Aruchi, or tastelessness, is one of the symptoms of Amlapitta. It manifests as a lack of desire to eat or enjoy food, usually resulting from disturbed digestive fire (Agni) and imbalances in the doshas, leading to improper digestion and assimilation of nutrients.

13) Ayurveda (Ayus-veda):
Ayurveda, an ancient medical system in India, focuses on holistic health, emphasizing disease prevention and health promotion through balance among body, mind, and environment. It uses natural remedies like Amrutadi Kashaya to manage Amlapitta and other digestive disorders.

14) Mandagni (Manda-agni, Mamdagni):
Mandagni refers to a weak digestive fire, a primary cause of many diseases in Ayurveda, including Amlapitta. It leads to improper digestion, accumulation of toxins (Ama), and imbalances in bodily doshas, necessitating remedies that strengthen the Agni and enhance digestion.

15) Avipaka:
Avipaka, or indigestion, indicates incomplete or improper digestion of food, a symptom of Amlapitta. It is caused by a deficiency or imbalance in digestive enzymes and is often treated in Ayurveda by improving Agni with herbs and dietary changes.

16) Amla:
Amla, meaning sour, is one of the Rasas (tastes) in Ayurveda. Excessive intake of Amla-tasting foods can aggravate Pitta dosha and lead to disorders like Amlapitta, resulting in symptoms like acid reflux, heartburn, and sour eructations.

17) Guna:
Guna translates to qualities or attributes in Ayurveda. The balance or imbalance of qualities such as Drava (liquid) and Amla (sour) within bodily systems underlies many health conditions, including Amlapitta, which is managed by harmonizing these qualities.

18) Samprapti:
Samprapti refers to the pathogenesis or development of a disease. Understanding the Samprapti of Amlapitta involves recognizing how dietary habits and doshic imbalances (particularly Pitta) disrupt Agni and lead to symptoms like acid reflux and indigestion.

19) Karnataka:
Karnataka is the Indian state where the research study on the combined effect of Amrutadi Kashaya and Laghusutashekhara Rasa in managing Amlapitta was conducted at Ashwini Ayurvedic Medical College, Hospital & Research Centre.

20) Kashyapa (Kasyapa, Kashya-pa, Kashyapanamdana):
Kashyapa was an ancient Ayurvedic sage who first gave a detailed description of Amlapitta and analyzed it based on different doshic imbalances. His contributions are foundational in understanding and managing acid-related disorders in Ayurveda.

21) Bhojana:
Bhojana means meal or food in Ayurveda, significantly impacting health. Improper timing or type of bhojana, such as Viruddhashana (incompatible diet), is a key factor in developing Amlapitta, necessitating guidelines for proper dietary habits.

22) Samana (Shamana):
Samana is one of the five subtypes of Vayu responsible for stimulating digestion by supporting digestive fire (Jatharagni). In the context of Amlapitta, proper function of Samana Vayu is crucial for the breakdown and assimilation of food.

23) Shrama (Srama):
Shrama, meaning exertion or fatigue, is contrasted with Klama (fatigue without exertion) in the text. While Shrama suggests physical tiredness due to activity, Klama is a symptom observed in Amlapitta, indicating malaise without significant physical effort.

24) Nidana:
Nidana refers to causative factors or etiology. In Amlapitta, Nidanas include inappropriate diet (Viruddhashana), lifestyle factors, and mental stressors (Mansik bhavas) like Chinta (worry) and Krodha (anger), which contribute to Pitta imbalance.

25) Nausea:
Nausea, or Utklesha, is a frequent symptom of Amlapitta, indicating upper digestive distress. It often accompanies other symptoms like acid reflux or vomiting (Chhardi), and managing Pitta dosha is essential to alleviate such discomforts.

26) Karma (Karman):
Karma in Ayurveda refers to actions or treatments performed for healing. Vamana (therapeutic emesis) and Virechana (purgation) are karmas indicated for managing Amlapitta by eliminating excess Pitta, though contraindicated in cases involving ulcers.

27) Vayu:
Vayu represents the element of air and one of the three doshas. Subtypes like Samana Vayu and Pranavayu play vital roles in digestive processes and respiratory functions. Imbalances in Vayu can exacerbate conditions like Amlapitta.

28) Bodhakakapha (Bodhaka-kapha):
Bodhaka Kapha is a subtype of Kapha responsible for moistening and perceiving taste in the mouth. In Amlapitta, Bodhaka Kapha is partially affected, leading to symptoms like dry mouth and altered taste sensation.

29) Apanavayu (Apana-vayu):
Apana Vayu is a subtype of Vayu situated in the lower abdomen, governing elimination and reproductive functions. Its impairment, along with disturbance in other doshas, contributes to digestive disorders like Amlapitta.

30) Substance:
Substances, particularly dietary substances, can either aggravate or alleviate conditions like Amlapitta. For example, unctuous substances could aid in softening and proper digestion of food, preventing symptoms like acid reflux.

31) Vitiation (Vitiated):
Vitiation refers to the disturbance or imbalance of doshas. Tridosha vitiation, particularly of Pitta dosha, is fundamental to the development of Amlapitta, leading to symptoms that require treatment to restore balance.

32) Tridosha (Tridosa, Tri-dosha):
Tridosha is the concept of three fundamental bodily humors in Ayurveda: Vata, Pitta, and Kapha. Imbalance in these doshas, especially Pitta vitiation, is central to the manifestation of Amlapitta, characterized by symptoms like acid reflux and indigestion.

33) Upakrama:
Upakrama means therapeutic measures or interventions. In the context of Amlapitta, specific Upakrama like herbal treatments with Laghusutashekhara rasa and Amrutadi Kashaya are used to alleviate symptoms and restore doshic balance.

34) Medicine:
Medicine in the context of this study refers to Ayurvedic formulations like Laghusutashekhara rasa and Amrutadi Kashaya. These herbal remedies aim to treat Amlapitta by balancing Pitta dosha and improving digestive health without the side effects of conventional medicines.

35) Vomiting:
Vomiting, or Chhardi, is a symptom of Amlapitta resulting from severe digestive imbalance and Pitta vitiation. It involves the forceful expulsion of gastric contents, often accompanied by nausea, and requires Ayurvedic interventions to manage.

36) Samhita:
Samhita refers to classical Ayurvedic texts composed by ancient scholars. Kashyapa Samhita is notably mentioned as the first text providing detailed descriptions of Amlapitta, serving as a foundational reference for its diagnosis and treatment.

37) Kledaka:
Kledaka is a subtype of Kapha dosha located in the stomach, responsible for moistening food and aiding digestion. Its imbalance, along with Pitta vitiation, contributes to digestive disorders like Amlapitta, manifesting symptoms like nausea and indigestion.

38) Bodhaka:
Bodhaka, or Bodhaka Kapha, is involved in the perception of taste and the initial stages of digestion. Partial impairment of Bodhaka Kapha is seen in Amlapitta, leading to symptoms such as reduced taste sensitivity and oral dryness.

39) Vikara:
Vikara means disease or disorder in Ayurveda. Amlapitta is a type of Vikara resulting from diet and lifestyle factors that disturb Pitta dosha, leading to symptoms like heartburn, nausea, and indigestion.

40) Lavana:
Lavana, or salty taste, is one of the six tastes in Ayurveda. Excessive consumption of Lavana can aggravate Pitta dosha, leading to conditions like Amlapitta characterized by hyperacidity and other acid-related symptoms.

41) Vyadhin (Vyadhi):
Vyadhi signifies disease. Amlapitta is considered a Vyadhi in Ayurvedic texts, encompassing gastrointestinal disorders like acid reflux and gastritis caused by doshic imbalances, primarily involving aggravated Pitta.

42) Dosha (Dosa):
Dosha refers to the three vital energies in Ayurveda: Vata, Pitta, and Kapha. Each dosha governs specific bodily and mental functions, and their balance or imbalance determines health or disease. Pitta dosha imbalance is the main factor in Amlapitta.

43) Kapha:
Kapha is one of the three doshas in Ayurveda, associated with structure, lubrication, and stability. Imbalance in Kapha, though not primary, can partially contribute to Amlapitta symptoms by affecting digestive processes and mucus secretion.

44) Udara:
Udara means abdomen, a focal area affected in Amlapitta. Symptoms like Udara Shoola (abdominal pain) and burning sensations (Daha) in the Udara region are common manifestations of this digestive disorder.

45) Drava:
Drava denotes liquidity, one of the properties aggravated in Pitta during Amlapitta. Increased Drava guna (liquid quality) in Pachaka Pitta leads to excessive acid production, contributing to symptoms like heartburn and acid reflux.

46) Apana:
Apana is a subtype of Vayu located in the lower abdomen, governing elimination processes. In Amlapitta, disturbances in Apana Vayu can lead to digestive issues like constipation, impacting overall gastrointestinal health.

47) India:
India is the country where the Ashwini Ayurvedic Medical College, Hospital & Research Centre is located, conducting significant research on Ayurvedic treatments like the combined effect of Amrutadi Kashaya and Laghusutashekhara Rasa in managing Amlapitta.

48) Prana (Pran):
Prana is vital life energy in Ayurveda, critical for respiration and maintaining life functions. Pranavayu, a subtype of Vayu, plays a role in digestion and is affected during Amlapitta, leading to symptoms like restlessness and digestive disturbances.

49) Roga:
Roga means disease or illness in Ayurveda. Amlapitta is categorized as a Roga caused by imbalance in Pitta dosha and disrupted digestive fire (Agni), leading to symptoms of hyperacidity and indigestion.

50) Agni:
Agni refers to digestive fire, crucial for digestion and metabolism. Mandagni (weak digestive fire) is a primary cause of Amlapitta, leading to improper digestion and accumulation of undigested food, requiring treatments to strengthen Agni.

51) Anna:
Anna refers to food, essential for nourishment. Proper consumption of Anna, in terms of quality, quantity, and timing, is vital in Ayurveda to maintain digestive health and prevent conditions like Amlapitta.

52) Katu:
Katu, or pungent taste, is one of the six tastes in Ayurveda. While small amounts can stimulate digestion, excessive Katu consumption can aggravate Pitta, contributing to conditions like Amlapitta with symptoms such as burning and indigestion.

53) Pain:
Pain in the context of Amlapitta typically refers to Udara Shoola, or abdominal pain, resulting from Pitta imbalance and digestive issues. Effective management aims to alleviate this symptom through appropriate Ayurvedic formulations.

54) Drug:
Drug in this context refers to Ayurvedic medicinal formulations like Amrutadi Kashaya and Laghusutashekhara rasa, used to treat Amlapitta by balancing doshas and enhancing digestive efficiency.

55) Madhavanidana (Madhava-nidana):
Madhava-nidana is an Ayurvedic text by Acharya Madhavakara, detailing the etiology, symptoms, and classification of diseases. It describes two types of Amlapitta: Urdhvagata (upward-moving) and Adhoga (downward-moving).

56) Tastelessness:
Tastelessness, or Aruchi, is a symptom of Amlapitta where an individual loses their appetite or desire for food. It signifies an imbalance in the digestive system, often linked to Pitta dosha and needs dietary and herbal interventions to correct.

57) Civilization:
Civilization in the text refers to the historical context of Ayurveda, an ancient system of medicine that has evolved to address health issues like Amlapitta, integrating traditional knowledge with contemporary clinical practices.

58) Inflammation:
Inflammation in the context of Amlapitta can refer to gastritis, where the gastric mucosa becomes inflamed due to imbalanced Pitta dosha, leading to symptoms like burning sensation, pain, and acid reflux.

[Note: The above list is limited to 75. Total glossary definitions available: 106]