In Vitro Anti-Oxidant Activity of Spices wsr to Aharayogi Varga and its importance in Diabetes

Abstract

The food articles are classified into various groups in Ayurveda such as group of cereals , group of milk. Ahara yogi varga is one among such food groups that includes most of the articles called as spices. The general characters of aharayogi varga is ahara samskarartha (to change the quality of food), rochana(taste enhancer), deepana (increases digestive fire), dourgandha nashana (removes bad odor), vata kapha hara (reduces vata and kapha). Prameha (madhumeha/diabetes) is considered under kaphaja roga and santarpana janya where in Agni is impaired, and is due to improper digestion process. Irregular metabolism leads to disorders like diabetes, obesity, hormonal disorders. The aim in such health conditions is to assure proper metabolism. The drugs in  aharayogi group are said to bring changes in food qualities for required benefits. Turmeric, pepper, ginger, cumin, carrom, rock salt, asafetida, sesame oil etc are included in aharayogi varga. Spices are the dried part of plants and are biologically active compounds, enhance flavor, improve their organoleptic properties. They are widely used as preservatives and medicine. Flavonoids, Phenolic compounds, Lignans, Sulfur-containing compounds, Tannins, Alkaloids, Vitamins, Essential oils have been found in spices. Due to hyperglycemia, free radicals are formed that causes oxidative stress. It damages the cells leading to fast progression in pathology of diabetes. An invitro study done to know the antioxidant activity of spices with regard to flavonoids, radical scavenging activity. The sample with spices showed presence of higher antioxidants compared to the one without the spice. Food that is customized as per literatures when added to routine helps to scavenge free radicals that are formed. Diabetic complications can be preventable when there are controlled sugar levels.