Three tastes increases each of the biological humours and three decreases them. This is basic principle of Ayurveda but exceptions are always there.
1. Vatta is increased by bitter, astringent and pungent. It is decreased by sour, sweet and salt.
2. Pitta is increased by sour, pungent and sour. It is decreased by bitter, astringent and sweet.
3. Kapha is increased by sweet, salt and sour. It is decreased by pungent, bitter and astringent.
The concept of taste apparently seems to be theoretical but proper studies have proven that combination of rational tastes has therapeutic activity. As an instance combination of bitter and pungent drugs leads to cleansing action. Similarly, combination of sour and salt has tonic effect on digestive system.
Property (guna) parameter is vast topic. Ayurveda ahs described forty-one properties, which are comparable to physical and pharmacological activity of the drugs. Each property described has specific role to play in Ayurvedic drug formulation.
Virya (potency) is described as active constituent of the drug. This constituent is responsible for pharmacological activity of the medicinal herb. The drugs have cold and hot potency. During ancient days, Ayurvedic drugs were most probably formulated on basis of virya of the drug. Scholars of Vedic era were not advanced as modern age scientists but they were aware of virya, which is responsible for mechanisms of action of Ayurvedic formulations. Charka-Samhita describes in detail about the laxative action of Terminalia chebula (harade) and today drug finds wide application in Ayurvedic prescriptions for constipation.
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