I'm looking to introduce myself to ayurveda starting with the foundational texts. I was wondering if anyone had recommendations for english translations of these texts. I would preferably want one that preserves the original as much as possible for scholarly study.
I'd also appreciate recommendations of good commentaries on these works.
This is a topic that is usually argued among Tamil circles. Even though a majority of Tamils consider Muruga and Skanda to be the same deity, some people do not accept this. They insist upon some sort of syncretism happening between a proto-Dravidian deity "Seyyon/Murugan" and a foreign "Kumara/Skanda/Subrahmanya/Kartikeya" deity. My argument is that there are not enough unique features to distinguish between the two and they are the same deity. Since they argue that the proof is in the Tamil Sangam literature, I will also restrict myself to it.
மாயோன் மேய காடுறை உலகமும் சேயோன் மேய மைவரை உலகமும் வேந்தன் மேய தீம்புனல் உலகமும் வருணன் மேய பெருமணல் உலகமும் முல்லை குறிஞ்சி மருதம் நெய்தல் எனச் சொல்லிய முறையான் சொல்லவும் படுமே
This is from தொல்காப்பியம், where சேயோன் is associated with குறிஞ்சி, or mountainous regions. He is mentioned along with other well known gods such as "மாயோன்" or Vishnu and வருணன், which is Varuna. In the same text, "வெறி அறி சிறப்பின் வெவ்வாய் வேலன் வெறியாட்டு அயர்ந்த காந்தளும்... " describes a folk ritual, which is connected to Murugan in the Sangam texts. In this, the priest is called "வேலன்", therefore also connecting with the spear, or "வேல்".
In the எட்டுத்தொகை and பத்துப்பாட்டு, which make up Sangam literature, only 2 are primarily religious, திருமுருகாற்றுப்படை of the பத்துப்பாட்டு, and பரிபாடல் compilation of the எட்டுத்தொகை. Both of these texts do not seem to distinguish between Muruga and Kumara/Skanda/Subrahmanya/Kartikeya. References to Muruga are also found in the other parts of the Sangam literature, but not as detailed as these two.
There are a few people who assume that Muruga is an abstract god who was worshipped with absolutely no figure or has no iconography. However, Sangam literature does not agree with this notion. In மதுரைக்காஞ்சி, even the king is compared with the idol of Murugan ("...வல்லோன் தைஇய வரிப் புனை பாவை முருகு இயன்றன்ன உருவினை ஆகி...). We also have instances of men being likened to or mistaken to be Murugan in the அகநானூறு ("...இயல் முருகு ஒப்பினை...") ("மெய்ம்மலி உவகையன் அந்நிலை கண்டு முருகு என உணர்ந்து").
The main iconographic details that even the Tamils of today will identify with Murugan are, his spear (வேல்), his peacock and rooster symbolism. Other things associated with Murugar in the Sangam texts are the colour red, elephants, mountains etc. In Sangam literature, Muruga is frequently described as a war god, with a fierce reputation. He seems to like war ("...செரு வெஞ்சேஎய்/ வெஞ்சேய்...")
... keep reading on reddit ➡Susruta writes that a central cataract produces a blind spot (chapter 7, according to the 1907 translation):
"A thing appears to the sight as if cut into two (bifurcated) when the deranged Doshas affect the middle part of the lens, and as triply divided and severed when the Doshas are scattered in two parts ; while a multifarious image of the same object is the result of the manifold distributions of movability of the Doshas over the Drishti."(p. 26)
Sushruta Samhita Volume III : Kaviraj Kunja Lal Bhishagratna : Free Download, Borrow, and Streaming : Internet Archive
On the other hand, the Sharma (2014) translation is (see attached photo, with Sanskrit):
"if the damage is in the central portion of drsti he perceives single object as double." (p. 140)
https://preview.redd.it/mojjktdowra81.png?width=2016&format=png&auto=webp&s=4944e9ac2086a6982a565be86f797639d8efb622
AMRUD (GUAVA)
Guava which is commonly known as Amrud, is a fruit with a sweet and a slight astringent taste. It is a small tree belonging to the myrtle family (Myrtaceae). Native to tropical areas from southern Mexico to northern South America, guava trees have been grown by many other countries having tropical and subtropical climates.
It has anti-oxidant, antiviral, antibacterial, antiinflammatory, Anti-diarrhoeal, Anti-hypotensive, Analgesic & Anti-hypertensive, Antifungal, Antipyretic property.
It has different names in different languages such as in English(Guava), Marathi(Jamba, Jambh, Peru), Hindi(Amrood), Gujarati(Jamrud, Jamrukh, Peru), Kannada(Gova, Jamaphala, Perala, Sibi, Sebehabbu), Bengali(Goaachhi, peyara), Ma..................read more
Guava fruit discription
Guava fruit generally have a pronounced and typical fragrance. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species. The fruits a...................read more

Vitamin and mineral content
Vitamin : B1, B2, B3, B5, B6, B9, C, K, A
Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Podium, Zinc, copper
• It has more vitamin C than the orange.
• Guava contains a large number of antioxidants and phytochemicals including essential oils, polysaccharides, minerals, vitamins, enzymes, and triterpenoid acid alkaloids, steroids, glycosides, tannins, flavonoids and saponins.
- Guava contains a higher content of vitamin C and vitamin A.
- Guava is also a very good source of the pectin which is an important dietary fiber.
- It has high content of flavonoids, fructose sugar and carotenoids.
- There are 41 hydrocarbons 25 esters, 13 alcohols and 9 aromatic compounds in guava
• The strong pleasant smell of fruit is credited to the carbonyl compounds.
• Guava fruit contains terpenes, caryophyllene oxide and p-selinene in large quantity which produce relaxation effects.
- The skin of fruit contains ascorbic acid in very h.................read more
Benefits, uses and application
- It is used as food and in the preparation of food products. It is also used in house construc
Hastikarna/Leea macrophylla
Hastikarna/Leea contains approximately 36 species and is placed in its monogeneric family Leeaceae. Out of the 36 species, India has 11 species distributed in different states, as mentioned in the database of the Botanical Survey of India. Various studies of different species of this genus recorded varied pharmacological actions like antimicrobial, anti-oxidant, anticancer and nephroprotective effects. Root and leaf of Leea macrophylla contain vitamins like thiamine, riboflavin and ascorbic acid along with vitamin B12.
Garuda purana (1500 BC– 300 BC), in a separate chapter, has described the rasayana properties of Hastikarnapalasha11. This shows the importance of the drug at that point of time. In Samhita period (2000 B.C.-1300A.D.), Sushruta samhita (1000 B.C- 2th A.D) has quoted Hastikarna in Sanshodhanashamaneeya adhyaya (Su. S. Sutra 39/9) under Kaphasanshaman dravya10; in Dravadravyavidhiradhyaya (Su. S. Sutra 45/115),; In Shwayathu chikitsadhyaya (A. Hr. 17/27) of Ashtanga Hridaya (7th century A.D.), Vagbhata has advised Sukhoshna kalka lepa (Local application of tolerable hot paste) prepared from leaves of Hastikarna and other drugs in Ekanga shotha.
It has different names in different languages such as English Na..................read more
Part Used
Roots, Tubers, leaves, Seeds

Phytochemical constituents
• The leaves contain an abundance of of phenolic constituents such as flavonoids, leucoanthocyanidins, p-hydroxybenzoic acid, syringic acid and gallic acid.
• It is one of the most important species of genus Leea in India, and different parts are reported to show the presence of known chemical compounds, including 11 hydrocarbons, phthalic acid, palmitic acid, 1-eicosanol, solanesol, fa...............read more.
Properties and Benefits
Taste – bitter
Potency (virya) – hot
Taste conversion after digestion (vipaka) – sweet
Shitajwara – fever with cold and chills
Effect on Tridoshas : Balances vata and kapha dosha
Gajakarna Tubers
Vikashi – produces looseness of joints
Taste conversion after digestion (vipaka) – sweet
Sangrahi – Absorbent, can be used in diarrhea
Effect on Tridoshas – balances vata and pitta dosha
Pandu – anemia
Shotha – swelling and inflammation
Krimi – intestinal worm infestation
Pliha – spleenomegaly
Gulma – abdominal tumor
Aanaha – fullness of abd...............
... keep reading on reddit ➡Hello toxicologists! I just read Royal Art of Poison by Eleanor Hermann. It's a fun book, but she keeps coming to the conclusion that there were no poisons that would work if somebody just touched them and absorbed them through the skin, or even if there were a poisoned dagger that cut somebody.
Now, that book is very focused on the west, so maybe for western Europe she was right. In China and India they had plants that could (and did) blind a person with toxic sap. Certain euphorbias do that. There is a lot in the ancient Indian text called the Sushruta Samhita about contact poisons. Chinese texts are more about combining substances that cause someone to be poisoned.
The Persians managed to create poison gas in a tunnel once. In my research, I was sort of expecting the Persians to be very familiar with all sorts of poisons, but I don't have a good source on it other than that so-and-so was poisoned, not what they were poisoned with. (Aconite, arsenic, and opium, generally, is my guess. Maybe hemlock.)
Anyway, do you think there were contact poisons in medieval times? (I'll ask at r/askhistorians but they seem like a bunch of armchair generals to me, and I just don't expect much of them on this topic.)
Changing one’s gender and behaving as the opposite gender are now understood as not only acceptable, but something to embrace and celebrate. Those who embrace this idea make a direct line between it and celebrating all of the many cultures and ethnic groups that exist in the world. In other words, to them, to not accept a transgender woman as a woman is akin to racism even if doing so goes against biological fact.
What once was called “gender identity disorder” is now “gender dysphoria” and “gender incongruence.” The World Health Organization no longer even considers this as a mental health disorder. Instead, they now categorize it as a “condition related to sexual health.”
Rather than it being considered a psychological condition that should be addressed with the objective to help the afflicted accept his or her actual gender, the goal now is to help that person accept his or her chosen gender through “gender-affirmative health care.”
We tend to understand the acceptance of a transgender lifestyle (not just having confused thoughts about one’s gender) as being a product of Western, secular ideas. This of course is a valid, reasonable understanding.
We can however, find something of an acceptance of this lifestyle in one ancient religion —Hinduism.
Hinduism understands there to be three genders, the third being neither man nor woman. These descriptions are present in some of the oldest Hindu texts. Hijras, i.e., men who dress and behave as women, are also present in ancient Hindu texts.
The concept of a third gender is treated as a condition that begins at conception. To get a sense of this, let’s look at one of the first known examples of this being addressed in Hinduism, in the Sushuruta Samhita, an ancient Hindu medical text:
“A child of no-sex…is the product when ovum and sperm are equal (in their quality and quantity)”[1]
“A …[pregnant woman] whose sides become raised and the forepart of whose abdomen is found to bulge out will give birth to a sex-less…child”[2]
There are also versions of the ancient Hindu epics, [the Ramayana and the Mahabhrata](https://www.newindianexpress.com/cities/bengaluru/2018/dec/12/hindu-s
... keep reading on reddit ➡Green Gram/Mung bean
Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. Legumes (Fabaceae/Leguminosae) are considered the second most important human food crops, just after the cereals (Gramineae). However, legume seeds constitute an essential part of the human diet as they are excellent sources of proteins, bioactive compounds, minerals, and vitamins, in comparison with cereals, and are referred to as “The poor man’s meat”
The word Mudga in Sanskrit means “that which brings joy, delight and gladness”. All the pul.............read more

Vitamin and Mineral content
Vitamins : B1, B2, B3, B5, B6, B9, C, E, K
Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc
It is considered one of the best sources for proteins and constitutes a number of essential amino acids such as Arginine, Histidine, Lysine, Tryptophan, Phenylalanine, Leucine, Isoleucine, Tyrosine, Valine, Threonine, Cystine and Methionine.
Certain chemical components such as flavanoids (Flavones, isoflavones and isoflavonoids), phenolic acids (Gallic acid, Vanillic acid, Caffeic acid, Cinnamic acid, protocatechuic acid, Shikimic acid, p- hydroxybenzoic acid etc), and organic acids isolated from Mung in recent years.
Vitexin and isovitexin were found to be the major antioxidant components in mungbean.
Flavonoids are the most abundant secondary metabolites in the mung bean. Five subclasses of flavonoids, i.e., flavones, flavonols, isoflavonoids, flavanols, and anthocyanins, were found in the mung bean.
- Flavones (vitexin, isovitexin, isovitexin-6″-O-α-l-glucoside, and luteolin) and flavonols (quercetin, myricetin, and kaempferol) are the most abundant flavonoids detected in the mung bean.
Vitexin and isov...............read more
Properties and Benefits
Taste – sweet
Taste conversation after digestion – Pungent (Katu)
Ruksha – dry
Laghu – light to digest
Grahi – absorbent
Shitha – cold in potency
Effect on Tridoshas – Balances kapha and pit
... keep reading on reddit ➡
Eggplant/Brinjal/vangi
Eggplant is the fifth most economically important solanaceous crop after potato, tomato, pepper, and tobacco. Eggplant can provide significant nutritive benefits thanks to its abundance of vitamins, phenolics and antioxidants. There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black.
It shows anti-oxidant, anti-inflammatory, antibacterial, antifungal, antidiabetic, antihypertensive, anti-obesity, hepatoprotective, and hypolipidemic properties.
It has different names in different languages such as English Name(Brinjal, Eggplant, Aubergine), Marathi Name(Vange, Vangi), Hindi Name(Bhanta, Baingan, Baiguna, Baijani), Telugu Name(Vankaya), Tamil Name(Katarikai, Kattiri), Gujarati Name(Rin................ read more

Vitamin and Mineral content
Vitamin : B1, B2, B3, B5, B6, B9, C, E, K
Minerals : Calcium, Magnesium, Iron, Manganese, Phosphorus, Potassium, Zinc
• Raw eggplant is 92% water, 6% carbohydrates, 1% protein, and has negligible fat.
• Major phytochemicals in brinjal, caffeic, chlorogenic (phenolic components) glucoside, delphinidin and nasunin (flavonoid).
• Anthocyanins, an important group of naturally occurring pigments of red and/or purple colored fruits, are the main phenolic compounds in eggplant peel. Eggplant contains a higher content of free reducing sugars, anthocyanin, phenols, glycoalkaloids (solasodine) and amide proteins. Bitterness in eggplant is due to the presence of glycoalkaloids.
• Fruits contain arginine, aspartic acid, histidine, 5–HT, delphinidine −3 bioside (nasunin), oxalic acid, solasodine, ascorbic acid, tryptophan, etc. Leaves contain chlorogenic, hydrocaffeic and protocatechuric a.......... read more
Properties and Benefits
Taste – sweet
Potency (virya) – hot
Taste conversion after digestion – pungent
Effect on Tridosha : increases kapha and pitta
Tikshna – penetrating in nature
Laghu – light to digest
Deepana – kindles digestive fire
Hridya – cardiac tonic
Shukralu – increases quality and quantity of sperm
Used in
Jwara – fever
Kasa – cough
Aruchi – anorexia
Krimi – intestinal worm infestation
Unripe Brinjal
Balances kapha and pitta dosha
Ripe Brinjal
Guru – heavy to digest
Pittakaram – increases pitta dosha
Kshara – alkaline in nature
Roasted Bri
... keep reading on reddit ➡Hastikarna/Leea macrophylla
Hastikarna/Leea contains approximately 36 species and is placed in its monogeneric family Leeaceae. Out of the 36 species, India has 11 species distributed in different states, as mentioned in the database of the Botanical Survey of India. Various studies of different species of this genus recorded varied pharmacological actions like antimicrobial, anti-oxidant, anticancer and nephroprotective effects. Root and leaf of Leea macrophylla contain vitamins like thiamine, riboflavin and ascorbic acid along with vitamin B12.
Garuda purana (1500 BC– 300 BC), in a separate chapter, has described the rasayana properties of Hastikarnapalasha11. This shows the importance of the drug at that point of time. In Samhita period (2000 B.C.-1300A.D.), Sushruta samhita (1000 B.C- 2th A.D) has quoted Hastikarna in Sanshodhanashamaneeya adhyaya (Su. S. Sutra 39/9) under Kaphasanshaman dravya10; in Dravadravyavidhiradhyaya (Su. S. Sutra 45/115),; In Shwayathu chikitsadhyaya (A. Hr. 17/27) of Ashtanga Hridaya (7th century A.D.), Vagbhata has advised Sukhoshna kalka lepa (Local application of tolerable hot paste) prepared from leaves of Hastikarna and other drugs in Ekanga shotha.
It has different names in different languages such as English Na..................read more
Part Used
Roots, Tubers, leaves, Seeds

Phytochemical constituents
• The leaves contain an abundance of of phenolic constituents such as flavonoids, leucoanthocyanidins, p-hydroxybenzoic acid, syringic acid and gallic acid.
• It is one of the most important species of genus Leea in India, and different parts are reported to show the presence of known chemical compounds, including 11 hydrocarbons, phthalic acid, palmitic acid, 1-eicosanol, solanesol, fa...............read more.
Properties and Benefits
Taste – bitter
Potency (virya) – hot
Taste conversion after digestion (vipaka) – sweet
Shitajwara – fever with cold and chills
Effect on Tridoshas : Balances vata and kapha dosha
Gajakarna Tubers
Vikashi – produces looseness of joints
Taste conversion after digestion (vipaka) – sweet
Sangrahi – Absorbent, can be used in diarrhea
Effect on Tridoshas – balances vata and pitta dosha
Pandu – anemia
Shotha – swelling and inflammation
Krimi – intestinal worm infestation
Pliha – spleenomegaly
Gulma – abdominal tumor
Aanaha – fullness of abd...............
... keep reading on reddit ➡Hastikarna/Leea macrophylla
Hastikarna/Leea contains approximately 36 species and is placed in its monogeneric family Leeaceae. Out of the 36 species, India has 11 species distributed in different states, as mentioned in the database of the Botanical Survey of India. Various studies of different species of this genus recorded varied pharmacological actions like antimicrobial, anti-oxidant, anticancer and nephroprotective effects. Root and leaf of Leea macrophylla contain vitamins like thiamine, riboflavin and ascorbic acid along with vitamin B12.
Garuda purana (1500 BC– 300 BC), in a separate chapter, has described the rasayana properties of Hastikarnapalasha11. This shows the importance of the drug at that point of time. In Samhita period (2000 B.C.-1300A.D.), Sushruta samhita (1000 B.C- 2th A.D) has quoted Hastikarna in Sanshodhanashamaneeya adhyaya (Su. S. Sutra 39/9) under Kaphasanshaman dravya10; in Dravadravyavidhiradhyaya (Su. S. Sutra 45/115),; In Shwayathu chikitsadhyaya (A. Hr. 17/27) of Ashtanga Hridaya (7th century A.D.), Vagbhata has advised Sukhoshna kalka lepa (Local application of tolerable hot paste) prepared from leaves of Hastikarna and other drugs in Ekanga shotha.
It has different names in different languages such as English Na..................read more
Part Used
Roots, Tubers, leaves, Seeds

Phytochemical constituents
• The leaves contain an abundance of of phenolic constituents such as flavonoids, leucoanthocyanidins, p-hydroxybenzoic acid, syringic acid and gallic acid.
• It is one of the most important species of genus Leea in India, and different parts are reported to show the presence of known chemical compounds, including 11 hydrocarbons, phthalic acid, palmitic acid, 1-eicosanol, solanesol, fa...............read more.
Properties and Benefits
Taste – bitter
Potency (virya) – hot
Taste conversion after digestion (vipaka) – sweet
Shitajwara – fever with cold and chills
Effect on Tridoshas : Balances vata and kapha dosha
Gajakarna Tubers
Vikashi – produces looseness of joints
Taste conversion after digestion (vipaka) – sweet
Sangrahi – Absorbent, can be used in diarrhea
Effect on Tridoshas – balances vata and pitta dosha
Pandu – anemia
Shotha – swelling and inflammation
Krimi – intestinal worm infestation
Pliha – spleenomegaly
Gulma – abdominal tumor
Aanaha – fullness of abd...............
... keep reading on reddit ➡AMRUD (GUAVA)
Guava which is commonly known as Amrud, is a fruit with a sweet and a slight astringent taste. It is a small tree belonging to the myrtle family (Myrtaceae). Native to tropical areas from southern Mexico to northern South America, guava trees have been grown by many other countries having tropical and subtropical climates.
It has anti-oxidant, antiviral, antibacterial, antiinflammatory, Anti-diarrhoeal, Anti-hypotensive, Analgesic & Anti-hypertensive, Antifungal, Antipyretic property.
It has different names in different languages such as in English(Guava), Marathi(Jamba, Jambh, Peru), Hindi(Amrood), Gujarati(Jamrud, Jamrukh, Peru), Kannada(Gova, Jamaphala, Perala, Sibi, Sebehabbu), Bengali(Goaachhi, peyara), Ma..................read more
Guava fruit discription
Guava fruit generally have a pronounced and typical fragrance. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species. The fruits a...................read more

Vitamin and mineral content
Vitamin : B1, B2, B3, B5, B6, B9, C, K, A
Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Podium, Zinc, copper
• It has more vitamin C than the orange.
• Guava contains a large number of antioxidants and phytochemicals including essential oils, polysaccharides, minerals, vitamins, enzymes, and triterpenoid acid alkaloids, steroids, glycosides, tannins, flavonoids and saponins.
- Guava contains a higher content of vitamin C and vitamin A.
- Guava is also a very good source of the pectin which is an important dietary fiber.
- It has high content of flavonoids, fructose sugar and carotenoids.
- There are 41 hydrocarbons 25 esters, 13 alcohols and 9 aromatic compounds in guava
• The strong pleasant smell of fruit is credited to the carbonyl compounds.
• Guava fruit contains terpenes, caryophyllene oxide and p-selinene in large quantity which produce relaxation effects.
- The skin of fruit contains ascorbic acid in very h.................read more
Benefits, uses and application
- It is used as food and in the preparation of food products. It is also used in house construc
AMRUD (GUAVA)
Guava which is commonly known as Amrud, is a fruit with a sweet and a slight astringent taste. It is a small tree belonging to the myrtle family (Myrtaceae). Native to tropical areas from southern Mexico to northern South America, guava trees have been grown by many other countries having tropical and subtropical climates.
It has anti-oxidant, antiviral, antibacterial, antiinflammatory, Anti-diarrhoeal, Anti-hypotensive, Analgesic & Anti-hypertensive, Antifungal, Antipyretic property.
It has different names in different languages such as in English(Guava), Marathi(Jamba, Jambh, Peru), Hindi(Amrood), Gujarati(Jamrud, Jamrukh, Peru), Kannada(Gova, Jamaphala, Perala, Sibi, Sebehabbu), Bengali(Goaachhi, peyara), Ma..................read more
Guava fruit discription
Guava fruit generally have a pronounced and typical fragrance. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species. The fruits a...................read more

Vitamin and mineral content
Vitamin : B1, B2, B3, B5, B6, B9, C, K, A
Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Podium, Zinc, copper
• It has more vitamin C than the orange.
• Guava contains a large number of antioxidants and phytochemicals including essential oils, polysaccharides, minerals, vitamins, enzymes, and triterpenoid acid alkaloids, steroids, glycosides, tannins, flavonoids and saponins.
- Guava contains a higher content of vitamin C and vitamin A.
- Guava is also a very good source of the pectin which is an important dietary fiber.
- It has high content of flavonoids, fructose sugar and carotenoids.
- There are 41 hydrocarbons 25 esters, 13 alcohols and 9 aromatic compounds in guava
• The strong pleasant smell of fruit is credited to the carbonyl compounds.
• Guava fruit contains terpenes, caryophyllene oxide and p-selinene in large quantity which produce relaxation effects.
- The skin of fruit contains ascorbic acid in very h.................read more
Benefits, uses and application
- It is used as food and in the preparation of food products. It is also used in house construc
Hastikarna/Leea macrophylla
Hastikarna/Leea contains approximately 36 species and is placed in its monogeneric family Leeaceae. Out of the 36 species, India has 11 species distributed in different states, as mentioned in the database of the Botanical Survey of India. Various studies of different species of this genus recorded varied pharmacological actions like antimicrobial, anti-oxidant, anticancer and nephroprotective effects. Root and leaf of Leea macrophylla contain vitamins like thiamine, riboflavin and ascorbic acid along with vitamin B12.
Garuda purana (1500 BC– 300 BC), in a separate chapter, has described the rasayana properties of Hastikarnapalasha11. This shows the importance of the drug at that point of time. In Samhita period (2000 B.C.-1300A.D.), Sushruta samhita (1000 B.C- 2th A.D) has quoted Hastikarna in Sanshodhanashamaneeya adhyaya (Su. S. Sutra 39/9) under Kaphasanshaman dravya10; in Dravadravyavidhiradhyaya (Su. S. Sutra 45/115),; In Shwayathu chikitsadhyaya (A. Hr. 17/27) of Ashtanga Hridaya (7th century A.D.), Vagbhata has advised Sukhoshna kalka lepa (Local application of tolerable hot paste) prepared from leaves of Hastikarna and other drugs in Ekanga shotha.
It has different names in different languages such as English Na..................read more
Part Used
Roots, Tubers, leaves, Seeds

Phytochemical constituents
• The leaves contain an abundance of of phenolic constituents such as flavonoids, leucoanthocyanidins, p-hydroxybenzoic acid, syringic acid and gallic acid.
• It is one of the most important species of genus Leea in India, and different parts are reported to show the presence of known chemical compounds, including 11 hydrocarbons, phthalic acid, palmitic acid, 1-eicosanol, solanesol, fa...............read more.
Properties and Benefits
Taste – bitter
Potency (virya) – hot
Taste conversion after digestion (vipaka) – sweet
Shitajwara – fever with cold and chills
Effect on Tridoshas : Balances vata and kapha dosha
Gajakarna Tubers
Vikashi – produces looseness of joints
Taste conversion after digestion (vipaka) – sweet
Sangrahi – Absorbent, can be used in diarrhea
Effect on Tridoshas – balances vata and pitta dosha
Pandu – anemia
Shotha – swelling and inflammation
Krimi – intestinal worm infestation
Pliha – spleenomegaly
Gulma – abdominal tumor
Aanaha – fullness of abd...............
... keep reading on reddit ➡AMRUD (GUAVA)
Guava which is commonly known as Amrud, is a fruit with a sweet and a slight astringent taste. It is a small tree belonging to the myrtle family (Myrtaceae). Native to tropical areas from southern Mexico to northern South America, guava trees have been grown by many other countries having tropical and subtropical climates.
It has anti-oxidant, antiviral, antibacterial, antiinflammatory, Anti-diarrhoeal, Anti-hypotensive, Analgesic & Anti-hypertensive, Antifungal, Antipyretic property.
It has different names in different languages such as in English(Guava), Marathi(Jamba, Jambh, Peru), Hindi(Amrood), Gujarati(Jamrud, Jamrukh, Peru), Kannada(Gova, Jamaphala, Perala, Sibi, Sebehabbu), Bengali(Goaachhi, peyara), Ma..................read more
Guava fruit discription
Guava fruit generally have a pronounced and typical fragrance. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species. The fruits a...................read more

Vitamin and mineral content
Vitamin : B1, B2, B3, B5, B6, B9, C, K, A
Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Podium, Zinc, copper
• It has more vitamin C than the orange.
• Guava contains a large number of antioxidants and phytochemicals including essential oils, polysaccharides, minerals, vitamins, enzymes, and triterpenoid acid alkaloids, steroids, glycosides, tannins, flavonoids and saponins.
- Guava contains a higher content of vitamin C and vitamin A.
- Guava is also a very good source of the pectin which is an important dietary fiber.
- It has high content of flavonoids, fructose sugar and carotenoids.
- There are 41 hydrocarbons 25 esters, 13 alcohols and 9 aromatic compounds in guava
• The strong pleasant smell of fruit is credited to the carbonyl compounds.
• Guava fruit contains terpenes, caryophyllene oxide and p-selinene in large quantity which produce relaxation effects.
- The skin of fruit contains ascorbic acid in very h.................read more
Benefits, uses and application
- It is used as food and in the preparation of food products. It is also used in house construc
AMRUD (GUAVA)
Guava which is commonly known as Amrud, is a fruit with a sweet and a slight astringent taste. It is a small tree belonging to the myrtle family (Myrtaceae). Native to tropical areas from southern Mexico to northern South America, guava trees have been grown by many other countries having tropical and subtropical climates.
It has anti-oxidant, antiviral, antibacterial, antiinflammatory, Anti-diarrhoeal, Anti-hypotensive, Analgesic & Anti-hypertensive, Antifungal, Antipyretic property.
It has different names in different languages such as in English(Guava), Marathi(Jamba, Jambh, Peru), Hindi(Amrood), Gujarati(Jamrud, Jamrukh, Peru), Kannada(Gova, Jamaphala, Perala, Sibi, Sebehabbu), Bengali(Goaachhi, peyara), Ma..................read more
Guava fruit discription
Guava fruit generally have a pronounced and typical fragrance. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species. The fruits a...................read more

Vitamin and mineral content
Vitamin : B1, B2, B3, B5, B6, B9, C, K, A
Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Podium, Zinc, copper
• It has more vitamin C than the orange.
• Guava contains a large number of antioxidants and phytochemicals including essential oils, polysaccharides, minerals, vitamins, enzymes, and triterpenoid acid alkaloids, steroids, glycosides, tannins, flavonoids and saponins.
- Guava contains a higher content of vitamin C and vitamin A.
- Guava is also a very good source of the pectin which is an important dietary fiber.
- It has high content of flavonoids, fructose sugar and carotenoids.
- There are 41 hydrocarbons 25 esters, 13 alcohols and 9 aromatic compounds in guava
• The strong pleasant smell of fruit is credited to the carbonyl compounds.
• Guava fruit contains terpenes, caryophyllene oxide and p-selinene in large quantity which produce relaxation effects.
- The skin of fruit contains ascorbic acid in very h.................read more
Benefits, uses and application
- It is used as food and in the preparation of food products. It is also used in house construc
