Tag Archives: Anatomy in Ayurveda

Dravyaguna Shastra: The Ayurvedic Pharmacology

Key Components of Dravyaguna:

  1. Rasa (Taste):
  • The primary taste perceived (e.g., sweet, sour, salty, pungent, bitter, astringent).
  • Determines immediate physiological effects (e.g., sweet promotes strength, bitter reduces toxins).
  1. Guna (Properties):
  • Physical and pharmacological qualities (e.g., heavy, light, oily, dry, hot, cold).
  • Influence digestion, metabolism, and tissue nourishment.
  1. Virya (Potency):
  • Energy (hot or cold) that determines the herb’s heating or cooling effect.
  • E.g., Ginger (hot virya) increases digestion, while Sandalwood (cold virya) reduces inflammation.
  1. Vipaka (Post-digestive Effect):
  • The final metabolic transformation of a substance after digestion.
  • Can be sweet, sour, or pungent, affecting long-term tissue nourishment.
  1. Prabhava (Unique Effect):
  • Special, unexplained actions beyond rasa-guna-virya-vipaka (e.g., Tulsi’s antimicrobial effect).

Other Aspects of Dravyaguna:

  • Identification (Pratyaksha & Pariksha):
  • Botanical and morphological study of herbs.
  • Collection (Samgrahana):
  • Seasonal and time-specific harvesting (e.g., roots in winter, leaves in spring).
  • Storage & Preservation (Nidana & Rakshana):
  • Methods to prevent degradation (drying, powdering, using honey/ghee as preservatives).

Importance in Ayurveda:

  • Helps in selecting the right herb for a specific condition (e.g., Ashwagandha for strength, Haritaki for detox).
  • Guides formulation preparation (Churna, Kashaya, Asava-Arishta).
  • Ensures safe and effective herbal usage by understanding drug interactions and dosages.

Conclusion:


Dravyaguna is the science of Ayurvedic materia medica, bridging traditional wisdom with practical therapeutics. It ensures that herbs are used optimally for healing while maintaining balance in the body (Dosha-Dhatu-Mala harmony).