AN EXPERIMENTAL STUDY OF SAMSKARA VIRUDDHA (FOOD INCOMPATIBILITY) WITH SPECIAL REFERENCE TO GHEE STORED IN BRONZE VESSEL

Abstract

Author(s): Abdul Sukkur M*, Shrikanth P H, Ravi Mundugaru, Sudhakara, Ravishankar B

A unique principle explained by Ayurveda in relation with unsuitable food style is Viruddha Ahara (food incompatibility). Viruddha Ahara related with improper preparation of food is Samskara Viruddha. The consumption of such food that is incompatible will give rise to various ailments. The objective of this study is to evaluate the Viruddha Ahara concept of Ayurveda by experimental evidences. Wistar albino rats of either sex weighing 180±50g body weight were randomly categorized into 3 different groups, 6 rats in each group. Group 1 administered with normal rat diet and water, served as normal control. Group 2 and 3 administered with normal ghee and ghee stored in bronze vessels along with normal rat diet and water ad libitum for 60 consecutive days. On 60th day the following parameters were assed, gross behavioural, ponderal changes, haematological examination, biochemical parameters and anti oxidant level. The group 3 rats had shown hyperactivity, irritability and a significant elevation in catalase, glutathione peroxidase activity and lipid peroxidation in comparison to normal control group. The biochemical parameters revealed there is a significant reduction in the SGOT and significant elevation in the ALP, urea, creatinine and total protein and administration of both test drugs resulted in significant decrease in the total WBC count & RDW-CV in comparison to normal control group. The result suggests generation of free radicals and its oxidative damage in liver and inflammatory changes. This experiment provides a basis for the Viruddha Ahara concept mentioned in Ayurveda.