Definitions

Rasa: The term Rasa refers to the direct and immediate action of a drug when it comes in contact with the sense organ of taste i.e. tongue. The existence of different types of rasas (tastes) in different substances is attributed to their varying pancabhautika composition. The Rasa of different substances have definite relationship to the increase or decrease of Dosha and they have certain actions in the body. The drugs are selected keeping in view their rasas (taste) and the predominate doshas in the body of the patient. There are six types of rasas (tastes). In other contexts the word rasa also applied to nutrition to the end product of digestion of food, to the first dhatu (tissue) and to the principal metal drug Mercury etc. 1. Madura Sweet 4. Katu (Pungent) 2. Amla Sour 5. Tikta Bitter 3. Lavana salty 6. Kashaya Astringent

The term guna refers to the physico-chemical and also the pharmacodynamic properties of drugs and dietary articles which are responsible for the action of the respective drugs/diets in the body. A total of 41 gunas are described in Ayurveda but out of these twenty are more important. 1. Guru Heaviness 3. Sheet Cold 5. Snigdha Unctuousness 7. Manda Dullness 9. Sthira Immobility 11. Mrdu Softness 13. Vishada Clarity 15. Shlakshana Smoothness 17. Shkshama Fineness 19. Sandra Densness Vipaka: Vipaka is the action of the drug after it has undergone digestive and assimilative transformations. The Vipaka of a drug overcomes the action of rasa (taste) but is itself overcome by virya; vipaka refers to drug metabolism i.e. action of a drug through drug metabolism. The texts describe three kinds of drug metabolism viz. Katu (pungent) amla (sour) madhura (sweet) responsible in turn for increase in vata, pitta and kapha respectively. Virya: Virya refers to the potency of a drug/drug action such an action is not accounted for the rasa, guna or vipaka of a drug. According to the most commonly held view virya is of two kinds: usna (literal meaning; hot) and sita (literal meaning: cold). 2. Laghu Lightness 4. Ushna Hot 6. Ruksha Non unctuousness or dryness 8. Teelshana Sharpness 10. Chala Mobility 12. Kathina Hardness 14. Picchila Sliminess 16. Khara Roughness 18. Sthla Bulkiness 20. Drava Fluidity

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