A CONCEPTUAL REVIEW OF YAVAGUKALPANA AS A FUNCTIONAL NUTRACEUTICAL

Abstract

Ayurveda being a traditional Indian life science has primary objectives of maintenance of health and cure of disease. To
meet this objective Ayurveda has elaborately discussed Aahar (diet),Vihara( lifestyle practices) and aushadh( medicines) in
detailed. Many do’s that is pathya and don’t that is apathya are explained regarding these three. Specifically regarding diet
a lot of emphasis is given and separate chapters are written in ancient texts about classification of diet, qualities, functions,
and actions of diet, rules for consuming diet, incompatible diet substances and so on. Diet is considered as cause of health
as well as for disease. Medicine and diet go hand in hand in treatment of any disease. Ayurveda considers aahar (diet) as
aushadh (medicine). These pathya aahar preparations provide essential nutrients at the same time they act as medicine.
Wholesome food items and recipes in combination with some medicines are explained in pathyakara aahara for many
diseases. In classification of diet Charaka has mentioned 13 groups of food substances with their characteristic qualities
and action on doshas on body. Out of 13groups, 1 group is kritanna varga in which recipes like peya, vilepi, manda,
yavagu are described. Recently the concept of food as medicine is gaining popularity. This concept is discussed as
nutraceuticals which are food or part of food that provides medical or health benefits including the prevention and/or
treatment of a disease. Present review is an attempt to evaluate the Yavagukalpana described in various diseases as
functional nutraceutical.