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Contents
List of Abbreviations
List of Tables
List of Charts and Diagrams
Introduction
I Literary Review
Chapter 1- INTRODUCTION TO PITTA
Chapter 2- RAKTA DHATU
Chapter 3- RAKTA DHATWAGNI AND RANJAKA PITTA
Chapter 4- FACTORS INFLUENCING RANJAKA PITTA
II Clinical Study
Chapter 1- METHODOLOGY
Chapter 2- OBSERVATIONS AND ANALYSIS
III Discussion
IV - Summary
V - Conclusion
Bibliography
Appendix- Pro forma
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Introduction
Ayurveda, the science of life prescribes the ways and means of keeping
good health. This method of living emphasizes promotion of health and
prevention of diseases. It is designed and formulated for the well-being of the
world. Health in Ayurveda implies Harmony and there is really no end to the
degree of harmony we can achieve, if we set ourselves to the task.
The basic doctrine of ayurveda rests on tridosha siddhanta. Pitta is one
among the doshas, which is responsible for all the changes occuring in the
body, collectively referred as parinama. Reactions taking place during
digestion and metabolism, growth and maturation and the production of heat
and energy all these are under the control of pitta dosha. In terms of modern
physiology, all the reactions aided by the factors like hormones, enzymes etc
can be considered as pitta vyaparas.
Agni is an all pervading, uncontrollable, controlling force of the
universe. When comes to the living body, it is represented as pitta. The word
Pittoshma is comprising of two words- Pitta and Ushma which means ushma
contained in Pitta. Pitta acts as substratum for Kayagni. Agni resides in Pitta
owing to the agneya nature of pitta. Again, to be precise, the controlling force
of pitta is, termed as pachaka pitta. In other words, pachaka pitta controls all
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other fractions of pitta by its inherent agneya guna. Even if we can experience
its effects, it is not easy to identify it on a materialistic basis. Altogether, the
existence of life is maintained by its continuous action.
Ranjaka pitta is a division of pitta that is responsible for the formation of
rakta dhatu. Functions of ranjaka pitta are described in a vague fashion in our
classics. The details of description of ranjaka pitta which is instrumental in the
evolution of rakta dhatu is also very less.
Ranjaka pitta is originating from yakrit and pleeha so does raktadhatu.
The formation of ranjaka pitta and rakta dhatu shows some connections as an
asraya asrayi bhava i.e. the interdependence between dosha and dhatu exists in
the case of ranjaka pitta and rakta dhatu. According to asraya asrayi sambhanda
pitta is asraya to rakta and rakta is dependent of pitta mainly ranjaka pitta.
According to this doctrine when asraya increases asrayi also increases and
when asraya decreases asrayi also decreases.
shows the symptoms of pitta vridhi and when decrease show symptoms of
pittakshaya; as it is a part of pitta.
Rakta dhatu is special among other dhatus that it is treated with equal
status with doshas and is the only dhatu having agneya nature. It has an
important function jeevana. Rakta is formed from rasa dhatu which in turn is
formed from the nutrient portion of food i.e. ahara sara.
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Significance of the study: Majority of research works were based on pachaka pitta. Ranjaka pitta
and its physiological importance are still not known clearly. To understand
rakta dhatu, the concepts involved in the genesis of rakta dhatu should be
understood with clarity. So this study is meant to understand the division of
pitta i.e. ranjaka pitta. Along with this an effort is made to quantify ranjaka
pitta and rakta sara.
Objectives of the study: To explore the concept of ranjaka pitta and to understand its functions in
a better perspective
To analyze whether food has any direct influence on ranjaka pitta
To study different steps in the formation of rakta dhatu and comparing
them with those in erythropoiesis
To identify rakta dhatvagni and to define its role in raktotpatti
To discuss the seat of ranjaka pitta.
Hypothesis
1. Null hypothesis: Ranjaka pitta does not play any pivotal role in the
transformation of the rasa dhatu into rakta dhatu
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Introduction
Unit-2
Literal Abstraction
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Contains literary data on pitta. rakta dhatu, ranjaka pitta and rakta
dhatvagni with modern comparison.
Unit-3
Clinical Research
Contains Research Methodology, Observations and Analysis.
Unit-4
Discussion
Contains Discussion on Literal Abstraction and on Clinical
Research.
Unit-5
Summary
Unit-6
Conclusion
Appendix
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Introduction To Pitta
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The
second among the dosha triad, i.e. pitta, represents all the agents that are
responsible for the transformations taking place in the living system. Reactions
taking place during digestion and metabolism, growth and maturation and the
production of heat and energy all these are under the control of pitta dosha. In
terms of modern physiology, all the reactions aided by the factors like
hormones, enzymes etc can be considered as pitta vyaparas.
Nirukthi The term pitta is derived from root tap, which has 3 meanings Tap dahe - means burning. In living body daha is to be considered as
paka or parinama- conversion or transformation
(1)
. E.g. digestion,
erythropoiesis etc.
Tap santape(2) - means to generate heat.
E.g. intermediate
metabolism
Tap aiswarye - means to enable or to attain eight fold nature of
animadi gunas
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Qualities
Colour
Taste
Smell
Snigdha, Ushna,
Teekshna, Sara,
Laghu, Visada,
Drava
Kadu, Amla
Visra
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Pitta is unctuous, hot, penetrative, mobile, light and clear. Colour is blue
or yellow or any colour other than red and white. Taste is hot or sour smelling
raw meat. According to Chakrapani pitta is of two varities -1.Sadrava &
Snigdha-natural-which control all physiological activities and 2.Nirdrava &
Rooksha that causes jwara and other diseases(4).
Quantity
Quantity of pitta is five Anjalis.
Location
Even though doshas are all pervading in the body, they have preferable
abodes according to our classics (5).
Table 1. 2 Pitta Locations
Charaka
Susruta
Vagbhata
Amasaya
Pakwasaya madhya
Rakta
Sweda
Sweda
Sweda
Chakshu, Sparsana
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Hemadri defines laseeka as rasa mala which is like water and resides in
skin
(6)
Vagbhata
Charaka
production
of Prakriti varna
digestion Pakti
Darsanam- enables
perception
visual Darsanam
Ojakrit-production of ojus
Ushmakrit- production of Ushma- production of body Ushma
body heat
heat
Kshut-cause
appetite
hunger
&
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Prasadam-lucidity of mind
Harsham-cheerfulness
Dhi-understanding
Dhairyam- courage &valour
Souryam
Types
According to specific functions, the same pitta can be divided in to five
types-Pachaka, Ranjaka, Sadhaka, Alochaka and Bhrajaka(9)
As pitta is also synonymous with agni there are different types of agnis
also existing in our body.
Pitta and Agni
Agni in the body according to Ayurveda is implicit in pitta as pitta
performs functions like dahana (oxidation), pachana (chemical transformation)
etc like fire, pitta is spoken as internal fire(10).Chakrapani clarified the
implication of the term agni and states that pitta is not flaming fire but it refers
to the heat associated with pitta
(11)
paka. Due to the difference in locality and functions they are separately
discussed in relation to digestion and metabolism. These sub groups are unified
in to a larger group because of their participation in nourishing the body and
also maintaining the health.
Dalhana commends that agni and pitta are not one and the same
(14)
. In
Grahani roga nidana he states that the pitta is said to be vitiated by katu, vidahi,
amla, etc which will suppress agni. If both were one and the same pitta would
not have suppressed agni. Pitta and agni have dissimilar properties also. Pitta is
drava snigdha and adhogami, whereas agni is quite contrary to this and is
sukshma rooksha and urdhvagami. But in living body, the only dosha with
agneya properties, i.e. pitta performs all the functions and no other burning fire
is met with pitta is termed as agni. It does all dahana or paka in all living being.
Pachaka pitta
Human body is an out come of food and so as our diseases
(15)
. Health
and diseases depends not only on nutrients of food but also on proper digestion
and assimilation. Importance of pachaka pitta is emphasized here and also by
the statement that every disease is due to the impairment of this factor.(16)
Kayachikitsa is termed as antaragni chikitsa (17). It is the main factor concerned
with digestion and the regulator of other pittas. Pachakagni, koshtagni,
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antaragni, jataragni, kayagni and dehagni are synonymous with pachaka pitta.
Just the word agni is usually mentioned to indicate pachaka pitta. It is located
in pitta dhara kala.
Digestion of food is the main function of pachaka pitta. Food is then
divided in to sara and kitta. That is in GIT pachaka pitta acts on ingested food
and causes sanghatha bheda by breaking food in to different nutrients. After
absorption these nutrients are utilized for the synthesis of different dhatus and
production of energy.
As already stated, this pitta located between amasaya and pakwasaya is
responsible for the digestion of the four modes of food and drinks ingested.
By the virtue of its inherent power, it contributes to and augments the action
of pittas at other site
(23)
(18)
samana vata pachaka pitta is produced from it. Pitta dhara kala provide
digestive juices which are collectively called pachakagni. Integrity of grahani
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(20)
to the fact that pitta dhara kala constitute an integral part of the structure of
annavaha srotas and is responsible for producing pachakagni for digestion and
nutrient factor is absorbed and transported through this kala for further
distribution (21).This kala can be comparable with the mucosal lining inside the
intestine.
Samana and Apana Vayu
The neural influence over the several functions of amasaya and
pakwasaya is attributed to samana and apana vayu. Samana vayu located near
agni is stated to move through out koshta. It has several functions.
1. Reception of food that is swallowed.
2. Stimulation of stomach and intestine to secrete digestive juices.
3. Digestion-directly or indirectly through digestive juices.
4. Storing of digested, indigestible food and excretory waste products.
5. Facilitate absorption of digested food and excretion of waste.
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.This pitta gives colour to rasa dhatu. It is the one and only function of this
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Here the
endows its own strength to other types of pittas, the strengthening of ranjaka
pitta also can be attributed to the pachaka pitta.
Functions of Ranjaka pitta
As other pittas, ranjaka pitta is also panchabouthic and possesses a kind
of chemical action due to its agneya nature. The only function it does is rasa
ranjana-to provide coloration to rasa dhatu, a unique opinion by all acharyas
(40).
But they differ in the opinion of the sthana of ranjaka pitta. So rasa ranjana
pitta. They contribute to the functions intelligence, visual perception and skin
lustre respectively.
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Rakta Dhatu
Rakta dhatu is special among other dhatus that it is treated equal status
with doshas and is the only dhatu having agneya nature. It has an important
function jeevana. It is synonymously used with blood, even though there are
certain differences. Rakta is formed from rasa dhatu which in turn formed from
nutrient portion of food. So in this context it is essential to review how food
consumed is transformed into body tissues-especially blood.
Importance of Rakta
Susrutacharya has given the importance of rakta as it is the origin or
foundation of body and body is maintained by rakta. So it has to be protected at
any costs (1) It is one among the ten seats of prana (2). Rakta is also considered
as one of the doshas by Acharya Susruta.He has endowed rakta with particular
importance both in physiological and pathological process and has given the
equal status to doshas
(4)
attributed to only one dhatu rakta because it the route through doshas spread.
universely rakta is not considered as dosha since it doesnt have the ability to
give rise to its own prakriti.
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Nirukti
The word rakta is derived from the root ranj which means colour or
impart colour(5)
It has synonyms like raja, artava, rudhira, lohita etc
Colour
Normal blood appears bright red as Gunja phala or like petels of red
lotus or like blood of rabbit and bright as Indragopa -
(6)
Qualities
Blood is drava or liquid
(7)
Quantity
The quantity of blood is 8 anjali(9)
The concept of shudha rakta
Purity of blood was determined by physical appearance such as(10)
Pure blood look like a bright Indragopa.
Like pure gold
Looks like Padma and Alaktaka.
Brightly reddish like Gunja Phala
According to Ayurveda the fluid that is circulating through vascular
system i.e. dhamanies, srotases and siras is both rasa dhatu and rakta dhatu. (12)
The circulating rakta is the medium of transport of ojus the factor
responsible for resistance to disease. It is also the medium of transport of
prakupita doshas through out the body, having it self involved in the process (13)
During circulation rasa dhatu exudes through the srotomukhas and fill up the
place between srotas and sthayi dhatus (interstitial space) nutrients passes into
sthayi dhatus and malas and kittas passes into rasa (lymph). and so rasa is
considered as kosta (14).
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Blood
Composition it consists of two parts formed elements and plasma
Blood cells and Plasma
Blood plasma consists of water: proteins including albumin, globulins
and fibrinogen; nutrients such as glucose, amino acids and fats; the blood
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gases CO2 and O2;; weak acids / weak base buffer pairs; cations such as H+,
Na+, K+, Ca++; anions such as HPO4-2, HCO3- and Cl-; salts like NaCl;
hormones; vitamins; metabolic wastes like urea and ammonia; and,
complement enzymes. Serum is blood plasma without fibrinogen and other
clotting factors.
Plasma
Plasma is the straw-colored liquid in which the blood cells are suspended.
Table 2. 1. Composition of Blood plasma
Composition of blood plasma
Component
Percent
Water
92
Proteins
68
Salts
0.8
Lipids
0.6
0.1
amino acids
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hormones
Serum Proteins
Proteins make up 68% of the blood. They are serum albumin ,serum
globulins and fibrinogen
Serum Lipids
Table 2. 2. Serum Lipids
Lipid
Desirable (mg/dl)
Cholesterol (total)
170210
<200
LDL cholesterol
60140
<100
HDL cholesterol
3585
>40
Triglycerides
40160
<160
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Normal red blood cells, are biconcave discs having a mean diameter of
about 7.8 micrometers and a thickness of 2.5 micrometers at the thickest point
and 1 micrometer or less in the center. The average volume of the red blood
cell is 90 to 95 cubic micrometers. The shapes of red blood cells can change
remarkably as the cells squeeze through capillaries. The red blood cell is bag
like and that can be deformed into almost any shape.
R B C Concentration in the Blood.
The average number of red blood cells per cubic millimeter is
5,200,000 (300,000) in normal men and in normal women, it is 4,700,000
(300,000). Persons living at high altitudes have greater numbers of red blood
cells.
Quantity of Hemoglobin in the Cells.
Red blood cells have the ability to concentrate hemoglobin in the cell
fluid up to about 34 grams in each 100 milliliters of cells. The concentration
does not rise above this value, because this is the metabolic limit of the cells
hemoglobin- forming mechanism. Furthermore, in normal people, the
percentage of hemoglobin is almost always near the maximum in each cell.
However, when hemoglobin formation is deficient, the percentage of
hemoglobin in the cells may fall considerably below this value, and the volume
of the red cell may also decrease because of diminished hemoglobin to fill the
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polymorphonuclear
neutrophils,
polymorphonuclear
eosinophils,
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Monocytes - 5.3%
Lymphocytes -30.0%
The number of platelets, which are only cell fragments, in each
microliter of blood is normally about 300,000.
Life Span of the White Blood Cells
The life of the granulocytes after being released from the bone marrow
is normally 4 to 8 hours circulating in the blood and another 4 to 5 days in
tissues where they are needed. In times of serious tissue infection, this total life
span is often shortened to only a few hours because the granulocytes proceed
even more rapidly to the infected area, perform their functions, and, in the
process, are themselves destroyed. The monocytes also have a short transit
time, 10 to 20 hours in the blood, before wandering through the capillary
membranes into the tissues. Once in the tissues, they swell to much larger sizes
to become tissue macrophages, and, in this form, can live for months unless
destroyed while performing phagocytic functions.
Lymphocytes enter the circulatory system continually, along with
drainage of lymph from the lymph nodes and other lymphoid tissue. After a
few hours, they pass out of the blood back into the tissues by diapedesis. Then,
still later, they re-enter the lymph and return to the blood again and again; thus,
there is continual circulation of lymphocytes through the body.
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The lymphocytes have life spans of weeks or months; this life span
depends on the bodys need for these cells.
The platelets in the blood are replaced about once every 10 days; in
other words, about 30,000 platelets are formed each day for each microliter of
blood.
Neutrophils
Neutrophils are multilobed and have a diameter of10-12 micron,
develops from stem cell and as the cell grows it begins to acquire granules
primary and secondary granules. Most important function of neutrophil is to
attack and destroy the invading bacteria.
Eosinophils
The eosinophils normally constitute about 2 per cent of all the blood
leukocytes. Eosinophils are weak phagocytes, and they exhibit chemotaxis.
Eosinophils, however, are often produced in large numbers in people with
parasitic infections, and they migrate in large numbers into tissues diseased by
parasites. Although most parasites are too large to be phagocytized by
eosinophils or any other phagocytic cells, eosinophils attach themselves to the
parasites by way of special surface molecules and release substances that kill
many of the parasites in several ways:
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Basophils
The basophils in the circulating blood are similar to the large tissue mast
cells located immediately outside many of the capillaries in the body. Both
mast cells and basophils liberate heparin into the blood, a substance that can
prevent blood coagulation. The mast cells and basophils also release histamine,
as well as smaller quantities of bradykinin and serotonin. Indeed, it is mainly
the mast cells in inflamed tissues that release these substances during
inflammation.
Monocytes
Monocytes accounting for about 2-8% of leukocytes in the peripheral
blood.Then they leave the blood and enter the tissues where they are known as
tissue macrophages. Tissue macrophages and blood monocytes together
considered as reticulo endothelial system.The major functions of monocytes are
phagocytosis, secretions which kill bacteria, role in lymphocyte mediated
immunity and also in tissue repair.
Lymphocytes
Lymphocytes are of three types. They are
T lymphocytes
B lymphocytes
Natural Killer cells or non T non B cells
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Besides there are memory cells that can be T memory cell or B memory
cells. Lymphocytes are present in the blood, lymph nodes, spleen, lymphoid
follicles and red bone marrow.
Platelets
Platelets are cell fragments produced from megakaryocytes.
Blood normally contains 150,000350,000 per microliter (l) or cubic
millimeter (mm3). This number is normally maintained by a homeostatic
(negative-feedback) mechanism If this value should drop much below
50,000/l, there is a danger of uncontrolled bleeding because of the essential
role that platelets have in blood clotting. It may be due to
Autoimmunity.
When blood vessels are cut or damaged, the loss of blood from the
system must be stopped before shock and possible death occur. This is
accomplished by solidification of the blood, a process called coagulation or
clotting. A blood clot consists of
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At any one time, about two-thirds of the body's platelets are circulating
in the blood and one-third is pooled in the spleen. There is constant exchange
between the two populations. The life span of platelets is between 8 and 12
days. They are destroyed by macrophages, mainly in the spleen and also in the
liver are cell fragments of the giant megakaryocyte cell in red bone marrow;
they are important in forming blood clots
Rakta karmas
Functions of Rakta are
Jeevana,
Varna prasaadana
Mamsa poshana
Jeevana
Jeevana is the foremost function of rakta. It is the assignment that gives
life to the body parts (16). The word jeeva is synonymous to atma (17) or life. So
the main function that rakta has to do is supplying life or life saving
constituents to all body parts.
principle by which a living thing upholds life(19). It is the duty of rakta to give
life to tissues by supplying oxygen and nutrients to all cells. Rakta is some
times called jeeva rakta(18) indicating its capacity to perform the jeevana
functions.
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Transport of
Oxygen and carbon dioxide
Food molecules (glucose, lipids, amino acids)
Ions (e.g., Na+, Ca2+, HCO3)
Wastes (e.g., urea)
Hormones
Heat
Defence of the body against infections and other foreign materials. All
the WBCs participate in these defences.
Oxygen Transport
In adult humans the hemoglobin (Hb) molecule consists of four
polypeptides with two alpha () chains of 141 amino acids and two beta ()
chains of 146 amino acids. Each of these is attached with the prosthetic group,
i.e. heme. There is one atom of iron at the centre of each heme. One molecule
of oxygen can bind to each heme.
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nutrients of mamsa dhatu are also derived from the ahara i.e. the food
consumed. Food we consume in different form should be converted in to
body tissues for that it is transformed by digestion and metabolism (paka).
Paka is chemical reaction and is the function of pitta.
Depending upon the agni which carry out the paka, there are three
different levels of ahara paka.
Jataragni paka
Bhutagni paka
Dhatvagni paka
Jataragni paka
Here jataragni has the major role in the parinaama of ahara.
This
process is also known as avastha paka. As a result of jataragni paka, the food
ingested gets divided into two portions- sara and kitta.
Pritwi
Ap
Tejas
Vayu
Akasa
factors
Vata
Pitta
Kapha
+
+
++
Rasa
++
Rakta
++
Mamsa
++
Medas
Asthi
++
+
++
Sukra
++
Mutra
++
Sweda
++
++
Artava
Sthanya
++
Majja
Purisha
++
++
++
Dhatwagni pakaSara bhaga that comes out after bhutagni paka is subjected to the action of
dhatvagnis. Seven kinds of dhatwagnis corresponding to seven kind of dhatus
are rasagni, raktagni, mamsagni, medogni, asthiagni, majjagni and sukragni.
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(33)
+ Rasagni-
Posaka rasa
+ kapha
Stanya,artava
Nutriens for
rakta
+ Raktagni
Posaka rakta
+ pitta
Kandara, sira
Nutrients for
mamsa
+ Mamsagni
Poshaka
mamsa
Nutrients for
medas
+ Medogni
Poshaka
medas
Sweda
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Nutrients for
asthi
+ Asthi agni
Poshaka asthi
Nutrients for
majja
+ Majja agni
Poshaka
majja
Nutrients for
sukra
+ Sukra agni
Poshaka
sukra
ojus
Dhatwagnis are very specific that they take part in the formation of
particular dhatus only. Rasagni form rasa from apya materials, raktagni form
rakta from apya and agneya materials and so on. These posaka dhatus are
transported to sthayi dhatus by their particular srotases. Dhatu vaha srotases are
extremely subtle; they transport nutrients undergoing metabolic transformation
to corresponding sthayi dhatus. Pattern of distribution of nutrients to tissue
elements present all over the body through the three well known hypothesis khseera dhadhi, kedara kulya and khale kapota nyaya,and sthayi dhatus in order
are formed rasa, then rakta etc
The mamsa poshana performed by the rakta dhatu can be explained by
the ksheera dadhi nyaya. This nyaya is also called the sarvatma parinaama
paksha.
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The sub papillary venous plexus is parallel to the surface of the skin
therefore, the color of the skin depends upon the flow in capillary loops as well
as sub papillary plexus. When the anastomosing channels are fully open, the
skin become hot and reddish in hue. Thus, the functions attributed to rakta can
be related to the modern physiology summarised above.
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Rakta dhatwagni and ranjaka pitta are two entities that are concerned
with the formation of rakta dhatu. Both of them are agnis or pittas and these
terms are treated synonymously. Both have similar function the formation of
rakta dhatu. Description in our classics are very few and that also in an
indistinct manner. When comparing with western medicine production of blood
is evident and clear that it is produced from bone marrow, but this is not
mentioned by our acharyas. So a deeper understanding is needed to understand
them properly
Sites of formation of rakta dhatu
Ayurveda mention that essence of food become rasa dhatu and when this
rasa passes through yakrit and pleeha it gets coloured and rakta is formed.
A variety of medas sarakta medas is mentioned may be equalent to red
bone marrow, but it is not mentioned as a site for production of rakta.
Yakrit
It is included under koshtangas (visceral organ) and is functionally and
structurally an extension of adho amasaya. It is the main seat of rakta dhara
kala (1) and seat of rakta and pitta (2). It is stated that rasa acquires colour while
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traveling through yakrit and pleeha. The liver has a wide variety of functions
and many of these are vital to life. Hepatocytes perform most of the functions
attributed to the liver, but the phagocytic Kupffer cells that line the sinusoids
are responsible for cleansing the blood. It also synthesise the plasma proteins
Pleeha
Pleeha is also considered as one among kostangas. It is the seat of pitta
and rakta and is the organ where rasa is coloured.
There are three different tissues within the spleen.
Reticuloendothelial tissue- concerned with phagocytosis of erythrocytes
and cell debris from the blood stream. This same tissue may produce
foci of hemeopoiesis when RBC's are needed.
Venous sinusoids -along with the power of the spleen to contract,
provides a method for expelling the contained blood to meet increased
circulatory demands in certain animals.
White pulp-provides lymphocytes and a source of plasma cells and hence
antibodies for the cellular and humoral specific immune defence
Functions of spleen
helps in immunity (protection against infection)
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(5)
. Stomach
plays a vital role in the synthesis of intrinsic factor that is extremely needed for
blood formation.
anaemia. This proves the role of amasaya in the formation of rakta dhatu.
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Formation of Blood
Rakta is formed from rasa dhatu. Actual method of transformation was
not clear. It is only said that rasa while travelling through the sites of blood i.e.
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(6)
.Charaka observed
that from ahara rasa, rakta dhatwagni absorb more agneya amsa and transform
into rakta(7).
Step by step formation of rakta from rasa is given in the commentary of
sargadharasamhita.
Varnaparivartana in the stages of formation of rakta dhatu (8)
In the deepika commentary of sargadhara samhita it is stated that blood
is formed in seven days by gradual change taking place in its colour.
1. Sweta
2. Kapota
3. Haridra
4. Padma
5. Kimsuka
6. Alaktaka
7. Rasaprakhya/indragopa
Formation of Blood Cells
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Blood cells are produced in the bone marrow (some 1011 of them each
day in an adult human). All types of blood cells arise from a single type of cell
called a hematopoietic stem cell an "adult" multipotent stem cell.
These stem cells
Are very rare (only about one in 10,000 bone marrow cells);
Are attached (probably by adherens junctions) to osteoblasts lining the inner
surface of bone cavities;
Express a cell-surface protein designated CD34;
Produce, by mitosis, two kinds of progeny:
v
More stem cells (A mouse that has had all its blood stem cells killed by
a lethal dose of radiation can be saved by the injection of a single living
stem cell).
Cells that begin to differentiate along the paths leading to the various
kinds of blood cells.
Differentiation of the stem cells is regulated by the need for more of that
type of blood cell which is, in turn, controlled by appropriate cytokines and/or
hormones. They include,
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Under the influence of granulocyte colony-stimulating factor (GCSF), they differentiate into neutrophils.
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the
iron
makes
bilirubin. It is excreted by
the
green (like deoxygenated blood), and Fe+3 ion is red (oxygenated). Fe+2 is
oxidized by bacteria in the gut.
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Red blood cells are first formed from stem cells that develop into
erythroblasts. The erythroblast loses its nucleus; therefore, the RBC is
enucleate. Reticulocytes, usually only present in the red marrow and having a
faint intracellular net pattern, move into the blood stream after maturation.
Mature red blood cells develop from hemocytoblasts. This development
takes about 7 days and involves three to four mitotic cell divisions, so that each
stem cell gives rise to 8 or 16 cells.
Development of RBC can be tabulated as follows
Cell
Cell diameter
Nucleus
Cytoplasm
Mitosis
(In micrometer)
Pronormoblast
15-20
Early
normoblast
Smaller than
pronormoblast
Intermediate
normoblast
10-12
Late
normoblast
8-10
Nucleus very
small and deeply
stained
Plentiful cytoplasm, Hb
present in fair amount:
cytoplasm is eosinophilic
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Reticulocyte
Almost same as
that of matured
erythrocyte
Absent
Matured
erythrocyte
7.5
Absent
Hb ++
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effect may explain why women tend to have a lower hemoglobin concentration
and red cell count than men.
3. Oxygen availability: Plasma levels of erythropoietin are raised in hypoxic
conditions (low oxygen levels). This produces erythrocytosis (increase in the
number of circulating erythrocytes) and the condition is known as secondary
polycythemeia. A physiological secondary polycythemeia is present in the
foetus (and residually in the new-born) and in people living at high altitude
because of the relatively low partial pressure of oxygen in their environment.
Secondary polycythemeia occurs as a result of tissue hypoxia in diseases such
as chronic bronchitis, emphysema and congestive cardiovascular abnormalities
associated with right-to-left shunting of blood through the heart, for example
Fallot's tetralogy.
2. Granulocytes
Granulocytes is the collective name given to three types of white blood
cell. Namely these are neutrophils, basophils and eosinophils.
In terms of their formation (granulopoiesis) they all derive from the
same type of committed stem cells called myeloblasts. After birth and into
adulthood granulopoiesis occurs in the red marrow.
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The turnover of granulocytes is, therefore, very high. Dead cells are
eliminated from the body in feces and respiratory secretions and are also
destroyed by tissue macrophages (monocytes).
No precise mechanisms for the control of granulocyte production have,
so far, been found. However, in health, the count remains relatively constant so
it is likely that homeostatic control mechanisms operation
3. Monocytes
Monocytes are produced in the bone marrow, developing from nucleated
precursors, the monoblast and promonocyte. Mature cells have a life in blood
of approximately 3-8 hours and, like granulocytes, there is a circulating and
marginating pool.
Monocytes are actively phagocytic (engulf other cells) and, on migration
into the tissues, they mature into larger cells called macrophages (Derives from
the Ancient Greek: macro = big, phage = eat), which can survive in the tissues
for long periods. These cells form the mononuclear phagocytic cells of the
mononuclear phagocytic system (reticuloendothelial system) in bone marrow,
liver, spleen and lymph nodes.
Tissue macrophages (sometimes called histiocytes) respond more slowly
than neutrophils to chemotactic stimuli. They engulf and destroy bacteria,
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protozoa, dead cells and foreign matter. They also function as modulators of
the immune response by processing antigen structure and facilitating the
concentration of antigen at the lymphocyte's surface. This function is essential
in order that full antigenic stimulation of both T and B lymphocytes can take
place.
4. Lymphocytes
Lymphocytes are round cells containing large round nuclei. The
cytoplasm stains pale blue and appears non-granular under light microscopy.
However, some cytoplasmic granules and organelles are present.
Morphologically, lymphocytes can be divided into two groups: the more
numerous small lymphocytes, with a diameter of 7-10 mm; and large
lymphocytes, which have a diameter of 10-14 mm. Lymphocytes are produced
in
bone marrow
from
primitive precursors,
the
lymphoblasts
and
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Ayurvedic concept
There are at least three factors which play major role in the formation of
any dhatu. They are:
Poshaka dravya
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Srotas
Agni
Poshaka dravya of rakta dhatu
According to Ayurveda, shad rasayukta ahara is advised. such food is
capable of developing all dhatus in equal quantity and good quality and this
may be called as a balanced diet.
According to Ayurveda concept, the rakta dhatu is formed as a product
of transformation of rasa dhatu. This transformation from rasa to rakta is
explained by various nyayas by Chacrapani. They are kshreera dhati nyaya or
conversion of one dhatu to next as milk to curd like that rasa is converted,
kedara kulya nyaya or transportation of nutrients from one dhatu to another.
Nutrients for rasa are first absorbed then pass on to rakta etc one after other and
khale kapota nyaya or selective attainment of nutrients i.e. rasa absorb nutrients
it want and rakta also absorb its nutrients only, as parrots take their own food
(9)
.
To trace the site of rakta dhatwagni it is indispensable to have a deep
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(10)
(12).
transport. Functionally they are different from siras and dhamanies and the
function of srotases are to exudates or to ooze out.
Vagbhata told that rasa spread through out the body through fine
dwaras (pores) of srotases which are distributed through out the body be fond
of lotus stem
(13)
(14)
Chakrapani has further explained that these pores have both ayana and mukha
and nutrients are given to dhatus and malas are returned back (15). Even though
Charaka has said there are numerous srotases in the body, important thirteen
ones are described with its origin, course and how they become vitiated.
Amongst them rakta vaha srotas is very important.
Rakta vaha srotas have moola stana in liver and spleen (16). They have an
influence over whole rakta.
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Factors which vitiate rakta are intake of food and drinks that are irritants
(vidahi), more unctuous, hot in potency and more liquid in consistency. Rakta
get vitiated when a person is over exposed to sun or fire (17). When this srotas is
vitiated
skin
diseases,
erysipelas,
boils,
hemorrhoids,
menorrhoegia,
Prithvi
Ap
Teja
Vayu
Akasa
Rasa
++
Pitta
++
Rakta
++
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only means pitta resides in rakta but it depend rakta for its formation and
nourishment.
Ranjaka pitta when increased shows the symptoms of pitta vridhi and
when decrease show symptoms of pitta kshaya.
Rakta dhatwagni
The special agni that is concerned in the production of rakta is rakta
dtatwagni. The dhatwgnis are located in respective dhatus. Dhatus attain
nurture through the srotases by their agni. Dhatwagni vyapara begins after
bhutagni vyapara.
Rasa dhatu on reaching yakrit and pleeha, is subjected to paka by rakta
dhatwagni which is already present there. It absorbs nutrients taijasa amsa and
also with the help of ranjaka pitta, rasa ranjana is done and conversion of rasa
to rakta is completed.
Every dhatwagnis have two duties. One portion help in absorption of the
nutrients they want, while the other fraction engage in converting the dhatu to
succeeding one. Rakta dhatwagni also absorb nutrients from aharasara (iron
etc) and employ in formation of rakta, while a portion converts rakta in to
mamsa.So when there is a decrease in rakta dhatwagni (being pathological),
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there will be a quantitative raise of rakta dhatu as it is not properly formed and
not converted to mamsa (20).
If there is an increase of rakta dhatwagni, either quantitative decrease in
rakta dhatu happens or rakta dhatu not capable of performing jeevana karma
properly is produced. So both conditions are pathological. Raktagni is very
similar to ranjaka pitta at a glance
Similarities between rakta dhatwagni and ranjaka pitta
v Both of them are pitta or agni
v Both of them have similar functions
Differences between them
v Ranjaka pitta is a dosha, one among five pittas and rakta dhatwagni
is one among seven dhatwagnis which is a portion of pachakapitta.
v Even though both take part in the formation rakta, ranjaka pitta is
clearly told to impart colour to rakta dhatu and production of rakta
from rasa is the function of rakta dhatwagni
v Site of ranjaka pitta is told differently in different situations but rakta
dhatwagni is not clearly mentioned
So we can see that ranjaka pitta and rakta dhatwagni are not one and the
same. Rakta being a special and important dhatu it is included with equal status
of dhosas and a special sodhana is also attributed to it- the rakta moksha. So
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pyrroles combine to form protoporphyrin IX, which then combines with iron to
form the heme molecule. Finally, each heme molecule combines with a long
polypeptide chain, a globin synthesized by ribosomes, forming a subunit of
hemoglobin called a hemoglobin chain
Porphyrins
The porphyrins are complex structures consisting of 4 pyrrole rings,
united by "methyne" bridges (or methylidene bridges)
The nitrogen of 4 pyrrole rings can form complex with metallic ions
such as Fe++and Mg++. They form the prosthetic groups of conjugated proteins,
viz.
v Hemoglobin of mammalian erythrocytes
v Myoglobin of muscle
v Erythrocruorins of some of the invertebrates, which occur in blood and
tissue fluids.
v Cytochromes: respiratory enzymes in electron transport chain.
v Catalase and peroxidase enzymes and
v Oxidative enzyme like tryptophan pyrrolase. All the above contain Feporphyrins as prosthetic groups.
v Chlorophyll, occurring in plants, contain Mg-porphyrin as the prosthetic
group.
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Biosynthesis of Porphyrins
Porphyrins are synthesized partly in the mitochondrion and partly in
cytosol of aerobic cells like developing erythrocytes and hepatic cells.
Stages of Biosynthesis:
Arbitrarily the synthesis of porphyrins can be divided into three stages
for understanding.
Stage I: Synthesis of -Amino Laevulinic acid (ALA), which occurs in
mitochondria.
Stage
II:
Synthesis
of
coproporphyrinogen
III
(major
series)
and
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presence
of
porphobilinogen
deaminasc
(also
called
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operation
of
an
isomerase
(also
called
as
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disintegrate, the hemoglobin is degraded or broken into globin, the protein part,
iron (conserved for latter use), and heme (see middle graphic).
The heme initially breaks apart into biliverdin, a green pigment which is
rapidly reduced to bilirubin, an orange-yellow pigment (see bottom graphic).
These processes all occur in the reticuloendothelial cells of the liver, spleen,
and bone marrow. The bilirubin is then transported to the liver where it reacts
with a solubilizing sugar called glucuronic acid. This more soluble form of
bilirubin (conjugated) is excreted into the bile.
The bile goes through the gall bladder into the intestines where the
bilirubin is changed into a variety of pigments. The most important ones are
stercobilin, which is excreted in the feces, and urobilinogen, which is
reabsorbed back into the blood. The blood transports the urobilinogen back to
the liver where it is either re-excreted into the bile or into the blood for
transport to the kidneys. Urobilinogen is finally excreted as a normal
component of the urine.
The destruction of RBC occur in reticulo endothelial cells
The reticulo endothelial system
Also known as the "mononuclear phagocyte system" the RES is
composed of monocytes, macrophages, and their precursor cells. Monocytes
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arise from progenitor cells in the bone marrow and are released into the blood.
After migration to different tissues, they differentiate into macrophages with
characteristic morphologic and functional qualities. Although RE cells residing
in various tissues likely have different or highly specialized functions (e.g.,
immunoregulation, antimicrobial activity, antitumorical activity), one common
task involves the clearance of particulate matter and damaged or effete cells.
The removal of damaged or senescent erythrocytes, with the subsequent
recycling of iron, directly links the RES and iron metabolism. This process is
mainly carried out by RE cells of the spleen, liver, and bone marrow. The
splenic red pulp appears to be one of the most active sites of red cell
destruction. However, after splenectomy, macrophages of the liver and bone
marrow (or elsewhere) can rapidly compensate for this function of the spleen.
Iron metabolism in the RES
Macrophages of the RES acquire most of their iron by phagocytosing
senescent red blood cells. With each red cell ingested, the macrophage accrues
approximately one billion iron atoms. After erythrophagocytosis, hydrolytic
enzymes present in the phagolysosome degrade the red blood cell. Proteolytic
digestion of hemoglobin liberates heme, which is assumed to cross the
phagolysosomal membrane either by diffusion or by a specific transporter in
order to reach heme oxygenase.).
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acquire heme from this pathway, but the amount taken up is probably not
significant under normal circumstances.
Iron storage
The main sites of body iron stores are the hepatic parenchyma and the
RES, particularly the RE cells of the bone marrow, spleen, and liver. The liver
and the total bone marrow each contain approximately 100 to 300 mg of
storage iron in healthy individuals. The concentrations of iron in liver and
bone marrow have been shown to correlate well over a wide range (up to 9000
g/g tissue) Iron in the RES most likely accumulates secondary to the
catabolism of red cell heme.
RE iron acquired via erythrophagocytosis that is not utilized or released
is first destined for storage in ferritin, a cytosolic protein comprised of 24
subunits of two types, H and L. In RE cells, ferritin is comprised mainly of the
L-subunit the form most associated with iron storage. Although ferritin
synthesis after red cell ingestion can be regulated via IRP-IRE interactions
effected by changes in iron levels, some evidence indicates that reactive
oxygen species formed during phagocytosis may also play a role perhaps
through upregulation of ferritin transcription.
The storage of iron from the uptake of hemoglobin appears to be
influenced by genetic polymorphisms in haptoglobin. Of the three haptoglobin
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We have seen that ranjaka pitta is a moiety of pitta with special function
of controlling colouring factors in blood. Integrity of this pitta is assessed from
the quantity and quality of blood. Doshas when they are normal are reflected
from their functions. Regular functions of ranjaka pitta can be assessed from
quality and quantity of blood (rakta).Qualitative analysis was done at that
period was by physical appearance. There are a variety of signs available in
our literature to propose pure blood.
Characteristics of pure blood
Pure rakta appear as bright red in colour, brightness is compared with
that of indragopa (thrombidum) or like gold and normal colour is like padma
(lotus flower), or alaktaka (lack) or gunjaphala (1)
The visuddha rakta purusha i.e. the person who possess pure rakta usually
have the following qualities.
Attractive complexion
Perfect functioning of sense organs
Excellent digestive power
Proper elimination of the waste products
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(2)
decrease in quantity of blood can be assessed by the desire to take food having
sour taste, rather cold, less integrity in vessels and roughness to skin (3) .
There are varieties of factors which have an influence in the functioning
of ranjaka pitta. It is subjective to food, environment, heredity, doshas, dhatus
etc. we shall have an apparent view over such factors.
a. Role of food
According to Ayurveda food must have all six rasas and such food is
capable of developing all dhatus. Chakrapani identifies the quantity of different
food as one kudava of anna, two palas of mamsa, one pala of supa etc. Since
rakta and ranjaka pitta have agneya guna, food which is agneya in nature must
increase rakta and ranjaka pitta.
Agneya dravyas possess ruksha (dry), tikshna (sharp), ushna (hot),
visada (clear), sukshma (subtle) and chiefly consist roopa guna (colour/vision).
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Modern view
Erythropoiesis is highly influenced by the dietary elements.
The following table shows the dietary requirements for erythropoiesis.
Table 4. 1. Dietary requirement for erythropoesis
Dietary element
Role in erythropoiesis
Protein
Required to make red blood cell proteins and also for the globin
part of haemoglobin
Vitamin B6
Vitamin C
Iron
Among these dietary elements iron plays the major role in the synthesis
of heme
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Iron requirement
Life span of RBC normally is about 120 days. After 120 days the RBC
dies and iron of the Hb, within RBC is ultimately extracted, stored and
reutilized to form Hb. This is known as recycling of iron. Viewed in this way,
iron, apparently need not be supplied through food because iron is preserved.
But this is not so because
Some iron is lost through desquamation of epithelial cells of the intestine in
the fetus during pregnancy/ even drainage via breast milk during lactation
Additional iron is required during growth
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Iron requirement
in mg/Kg
Birth to 1 year
1-6 years
15-20
6-12 years
15-20
13-18 years-boys
25
13-18 years-girls
35
Men
20
Women
32
Women-pregnant
40
Women-lactating
32
Cereals are the most important source of iron in the diets of a large
majority of the population in India and other developing countries. Other
important sources are legumes, green leafy vegetables and jaggery. Meat, fish
and eggs are also important sources of iron. Milk is a poor source of iron.
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Cereals
In general cereals contain 2 - 8.8 mg of iron per 100 g. Among cereals
the iron content of the whole wheat flour is high, but refined flour has less iron
content. Iron content of other cereals can be tabulated as follows
Table 4. 3. Iron contents in serials
Cereals
Bajra
Barley
Cholam
Maize yellow
Oat meal
Ragi
Rice (par boiled & milled)
Iron in mg/100g
8.8
3.7
6.2
2.1
3.8
5.4
3.7
Legumes
Legumes are good sources of proteins and vitamin B. Pulses contain
fair amounts of minerals like iron and calcium. About 3.8 11.3 mg of iron is
present in 100g of pulses.
Table 4. 4. Iron contents in legumes
Legumes
Bengal gram
Black gram
Cow gram
Field bean
Red gram
Soya bean
Iron in mg/100 g
8.9
9.8
3.8
5
8.8
11.3
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Vegetables
Vegetables as a whole are important sources of minerals and vitamins.
Vegetables are the best sources of iron, calcium, copper, cobalt, chlorine,
sodium, magnesium, manganese, phosphorus and potassium.
Green leafy vegetables
Coriander leaves, spinach, amaranth, drumstick leaves, cabbage,
cauliflower are the common leafy vegetables. Green leafy vegetables are fair
sources of proteins and good sources of folic acid, ascorbic acid and iron.
Leafy vegetables act as buffer and maintain the proper alkalinity of the blood
by balancing the acidity of acid producing food like meat. Chlorophyll present
in green leafy vegetables is the one, which neutralizes acids and toxins in the
blood, and helps eliminate them from the body .Chlorophyll also helps in the
hemopoiesis. . Generally, 3.9 21.4 mg of iron is present in 100g of green
leafy vegetables.
Table 4. 5. Iron contents in green leafy vegetables.
Green leafy vegetables
Tender amaranths
Coriander
Drumstick
Mint
Radish leaves
Spinach
Iron in mg/100g
21.4
10.0
7
15.6
4.8
5
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Fruits
Fruits as a whole are good sources of vitamin C, vitamin A and minerals
like sodium, potassium, magnesium and iron. Dried fruits are rich in iron.
Meat: Meats of cattle origin, beef, sheep, mutton, pork, chicken, lamb are used
commonly as food. Vitamin-mineral content of different meats varies. Iron
containing substances and vitamin B are more in organ meats. Liver is rich in
vitamin A and iron.
Fish: The mineral content of fish is variable. Usually, fish is a very good
source of calcium, protein, vitamins and iodine. Oysters are good sources of
iron.
Egg: The whole egg is rich source of all nutrients except vitamin C. Mineral
content is more in egg yolk compared to egg white. Egg yolk is an important
source of iron and it is also rich in sodium, potassium, calcium and magnesium
Table 4. 6. Iron contents in egg, fish, liver and mutton
Food stuff
Egg
Fish
Goat liver
Mutton
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growth and maintenance of body tissues. However, milk is very low in iron
and ascorbic acid content. Calcium and phosphorus levels in milk are very
high. The only milk with better iron content is breast milk.
Miscellaneous foods
Iron content in miscellaneous foodstuffs can be summarised in the
following table
Table 4. 7. Iron contents in jaggery, cashew, ground nut and sesame seed
Food stuffs
Jaggery
Cashew nut
Gound nut
Sesame seed
Iron in mg/100g
11.4
5
1.7
15
Vitamin requirement
Vitamins are defined as organic compounds, which are necessary for
good health and vitality. Vitamins are required in minute quantities and their
deficiency results in structural and functional disorders of various organs in the
body.
Vitamins that have key role in erythropoiesis are
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Vitamin B12
Folic acid
Pyridoxine
Vitamin C
Cyanocobalamine or Vitamin B12
Vitamin B 12 is essential for the maturation of erythrocytes. Lack of
Vitamine B 12 causes some abnormality of DNA by producing a metabolic
block of the folic acid metabolism. This result in the impairment of cell
division but cytoplasmic accumulation remains unhampered leading to bigger
sized abnormal cells called megaloblast and the condition is known as
megaloblastic anaemia.
Vitamin B12 deficiency in human beings due to dietary deficiency is
very rare.
purposes due to fault in the absorption. For the proper absorption of Vitamin
B12, a factor secreted by the parietal cells of the gastric gland, i.e. intrinsic
factor is very essential. If due to any cause enough intrinsic factor is not
secreted, B12 is not absorbed and utilized properly.
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Daily requirements
in microgram
1
1.5
0.2
1
Organ meats like kidney, liver, brain, meat, poultry egg, fish and milk
are good sources of B12. Vegetable food lack B12.
Folic acid
Folic acid is an erythropoietin vitamin. The conversion of folate to its
active form is aided by Vitamin B12 and thus the deficiency of B12 leads to
metabolic block of folic acid metabolism. The active form of folic acid i.e.
tetra hydro folate is essential for the conversion of deoxyuridilate to
deoxythymidilate. Deoxythymidilate is an intermediate compound in the DNA
synthesis. Hence the deficiency of folic acid affects erythropoiesis badly.
The daily requirements of folic acid can be tabulated as follows:
Table 4. 9. Daily requirement of folic acid
Age group
Adult
Daily requirements in
microgram
100
Pregnant women
300
Infants
30
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Food iron is divided into 1. haem iron and 2. non haem iron. Haem iron
is one which is present in the RBC, rather, in the haemoglobin. Haem iron is
easily absorbable. But vast majority of food iron is non haem iron. Most of the
non haem iron is ferric (Fe+++) iron and is insoluble. For absorption, it has to
become soluble and ferrous (Fe++) iron. Gastric HCl makes the iron soluble
and Vitamin C being a reducing agent converts ferric into ferrous iron. Thus,
persons deficient in vitamin C suffer from iron deficiency anaemia.
Daily requirement of vitamin C is about 75 mg. But additional amount
of vitamin C is required during lactation. Citrus fruits like lime, orange, pine
apple, ripe mango, papaya, cashew fruit and tomato are good sources of
ascorbic acid. Amla or Indian goose berry is the richest source of vitamin C.
Guava and leafy vegetables are also rich in vitamin C.
b. Jataragni
Since the base of ranjaka pitta is jataragni, jataragni is the factor which
greatly influences the function of ranjaka pitta. Jataragni should be kept in
physiology by
Intake of food which is not too hot nor too cold
Intake of food which is deepana in property. Eg. ghrta
Sticking strictlyt to rtu charya and timely sodhana.
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d.Manasika bhavas
Of the mental emotions, it is anger (krodha) that directly or indirectly
influence the functions of ranjak pitta.
e. Factors influencing ranjaka pitta in current life style
Intake of hot salty and spicy food
Intake of oily and fried food
Intake of putrefied food
Intake of refrigerated food items and food kept for long time
Sleeping during day time
Lack of exercise
Stress and tension
All the factors mentioned above come under the headings of ahara,
vihara, and manasika bhavas that influence the proper functioning of ranjaka
pitta. So the current life style in which people sought to fast food, fast life,
varying and competitive mentality during work places all play vital role in the
functioning of ranjaka pitta.
People working in IT industry, those in business fields, people who
travel often may find it difficult to stick to proper dina charya and rtu charya
necessary for the appropriate functioning of ranjaka pitta and thus to a well
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formed rakta dhatu. This points to the fact that more and more people are
succumbing to diseases like kushta, visarpa, raktapitta, pidaka, arsas etc even
though there is prevalence of higher level of health culture.
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dhatu is weighed against the modern paramaters like Hb and RBC count in this
descriptive study. The influence of iron rich food on the formation of rakta
dhatu is also analyzed through selected laboratory investigation.
Objectives of the study
To explore the concept of ranjaka pitta and to understand its functions in
a better perspective
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of ranjaka pitta.
The data of each individual was prepared/ collected based on special
pro-forma which includes the relevant data like personal data, vital data,
dietary
habits,
bowel
and
bladder
history,
findings
of
dasavidha
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Unctuous forehead
Reddish forehead
Charming and radiant appearance
Unctuous face
Unctuous nail, palms and soles
Tolerance to heat and discomfort were graded
Till now there is no effective tool to assess sara. So an effort was made
to assess it by grading the markers of rakta sara as pravara, madhyama and
avara. Total number of markers were 18 in number. The assessment was done
by calculating the sum of the total number of pravara, madhyama and avara
lakshanas in each person. The scoring was done individually for each marker
and total scoring was done at the end.
quantitatively.
Relevant physical examinations and laboratory investigations were
done. This included height, weight, pulse rate, respiratory rate, blood pressure
and temperature. Haemoglobin percentage and RBC count were assessed in
each individual. The method followed for assessment of haemoglobin was
Sahlis method and Haemocytometer for RBC count.
Time and duration of study 18 months.
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6. Statistical Analysis.
Data collected were entered into a master sheet and statistical table were
constructed. The distribution of samples according to different parameters was
analyzed using SPSS software. Quantitative as well as qualitative assessments
were made. The results obtained were tested for statistical significance.
Depending on the results obtained, diagrams and charts are drawn to
substantiate important findings.
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Age in years
21-30
31-40
41-50
Total
Frequency
30
43
27
100
Percent
30.0
43.0
27.0
100.0
Age
100
90
80
70
60
50
Age
40
30
20
10
0
21-30
31-40
41-50
Total
When the entire data was pooled, it is seen that, out of 100 participated
in the study, majority of the persons (43%) were of the age group 31-40 yrs,
21-30 age group accounted to 30%, and 41-50 age group accounted to 27%.
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SEX
Frequency
Percent
Female
Male
Total
60
40
100
60.0
40.0
100.0
Frequency
Female
Male
Among the persons surveyed 60% are females and 40% are males. Thus
it is seen that subjects are distributed more or less equally in male and female
groups.
Table 6. 3 Distribution according to place:
PLACE
Frequency
Percent
Rural
Urban
Total
75
25
100
75.0
25.0
100.0
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Place
Rural
Urban
Of the persons surveyed 75% belonged to rural area and 25% belonged
to urban area. This justifies the study as it agrees with the generalized
urban/rural areas where the study was conducted.
Table 6. 4 Distribution according to Religion:
Religion
Hindu
Christian
Muslim
Total
Frequency
42
7
51
100
Percent
42.0
7.0
51.0
100.0
Frequency
Hindu
Christian
Muslim
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In the present study 42% were hindus, 7% were Christians and 51%
were Muslims. The Muslim population appeared more in study. But the
distribution is more or less similar to the population distribution in the
catchment area where the study was conducted. It is thereby concluded that
religious status may not have any possible influence over the final outcome
measures.
Table 6. 5 Distribution according to Haemoglobin percentage:
Hb Range
9-11
11-13
13-15
15-17
Total
Frequency
Percentage
27
15
38
20
100
27.0
15.0
38.0
20.0
100.0
Frequency
40
35
30
25
20
Frequency
15
10
5
0
Hb Range
9 to 11
11 to 13
13 to 15
15 to 17
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Of the 100 persons, surveyed 27% have hemoglobin at the range of 911gm%. 15% have hemoglobin in 11-13 gm%, 38% have hemoglobin percent
of 13-15gm%, and 20% have hemoglobin of 15-17gm%.
Table 6. 6 Distribution of Haemoglobin in relation with sex:
Hb range
9-11
11-13
13-15
15-17
Total
Female
18
13
16
13
60
Male
9
2
22
7
40
Total
27
15
38
20
100
25
20
15
Haem Female
10
Male
5
Male
0
9 to 11
11 to 13
Haem Female
13 to 15
15to 17
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RBC count in
million
2+
3+
4+
5+
6+
Total
Frequency
Percent
2
20
34
30
14
100
2.0
20.0
34.0
30.0
14.0
100.0
Frequency
6+
5+
4+
Frequency
3+
2+
0
10
15
20
25
30
35
40
Of the 100 persons surveyed, 2 persons belonged to the RBC range of 23 million, 20 belonged to the range of 3-4 million, 34 belonged to the range of
4-5 million 30 belonged to the range of 5-6 million, 14 belonged to the RBC
count of 6-7 million. That is of 100 people surveyed, majority fell in the RBC
range of 4-5 million. While very, few belonged to 2-3 million.
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RBC count
in million
2+
3+
4+
5+
6
Total
Female
Male
Total
1
12
23
15
9
60
1
8
11
15
5
40
2
20
34
30
14
100
25
20
Female
15
Male
10
5
Male
Female
0
2+
3+
4+
5+
6+
range of 5-6 million. This agrees with the generalized RBC ranges in the
population.
Prakriti
V
P
K
VP
VK
PK
Total
Frequency
9
1
5
35
16
34
100
Percent
9.0
1.0
5.0
35.0
16.0
34.0
100.0
Frequency
40
35
30
25
Frequency
20
15
10
5
0
V
VP
VK
PK
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to dwandaja prakruthy. This agrees with the studies conducted before that
subjects belongs to dwandaja prakruthy predominantly than single prakruthy
Table 6. 10 Distribution of Hb. count in relation with prakriti:
Hb
9-11
11-13
13-15
15-17
Total
V
5
3
1
1
2
2
5
VP
6
6
16
7
35
VK
6
3
7
16
PK
10
1
12
11
34
Total
27
15
38
20
100
V
1
4
3
1
9
2
1
2
5
VP
VK
7
14
7
7
35
1
4
5
3
3
16
VP
Total
4
10
18
2
34
2
20
34
30
14
100
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Hb
PRAKRITI
Pearson
Correlation
Sig. (2-tailed)
N
Pearson
Correlation
Sig. (2-tailed)
N
Hb
1.000
PRAKRITI
.163
.
100
.163
.106
100
1.000
.106
100
.
100
Frequency
21
79
100
Percent
21.0
79.0
100.0
Frequency
21%
veg
mixed
79%
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It is seen that 21% were veg group and remaining 79% were taking
mixed diet. It appears that mixed diet were slightly higher in percentage
compared to the general population. The difference has not been reflected
because the chi-square test happened to be non-significant.
Table 6. 14 Distribution of Hemoglobin count in relation with food.
FOOD
Hb
Veg
Mixed
9-11
10
17
27
Total
11-13
3
12
15
13-15
6
32
38
15-17
2
18
20
Total
21
79
100
FOOD
Total
RBC
count
veg
mixed
2+
3+
4+
5+
2
2
7
13
20
10
24
34
4
26
30
6+
Total
14
14
21
79
100
When food and RBC were considered, it is seen that out of 21 vegetarians, 7
belong in 3-4 million range. 10 in 4-5 range, 4 in 5-6 range out of 79
individuals following mixed diet, 2 belonged to 2-3 million range, 13 in 3-4
range , 34 in 4-5 range, 26 in 5-6 range, and 14 in 6 million.
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Hb
FOOD
.317
Pearson
Correlation
Sig. (2-tailed)
.
N
100
FOOD
Pearson
.317
Correlation
Sig. (2-tailed)
.001
N
100
** Correlation is significant at the 0.01 level (2-tailed).
.001
100
1.000
100
The test was found to be significant at 0.01 levels. This proves that
mixed diet contribute to improved hemoglobin
Table 6. 17 Distribution according to satvam
Satwam
Pravaram
Frequency
10
Percent
10.0
madhyam
avaram
Total
74
16
100
74.0
16.0
100.0
Frequency
80
70
60
50
40
Frequency
30
20
10
0
Pravaram
madhyam
avaram
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Hb
9-11
11-13
13-15
15-17
Total
Pravaram
1
2
7
10
Madhyam
12
13
36
13
74
Avaram
15
1
16
Total
27
15
38
20
100
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Pravaram
6
4
10
Madhyam
1
14
26
23
10
74
Avaram
1
6
8
1
16
Total
2
20
34
30
14
100
While RBC count and satva were considered, it is seen that out of 10
individuals, 6 belonged to 5-6 million range and 4 in 6 million. Whereas in
madhyama satva out of the 74 individuals only one belongs to 2-3 range, 14 in
3-4 range. 26 in 4-5 range. 23 in 5-6 range and 10 fell in 6 million. Of the 16
individuals only one belonged to 2-3 range, 6 in 3-4 range, 8 in 4-5 range and
one in 4-5 range. This also justifies that RBC count is seen more in pravara
group. While in madhyama group majority belong to the range of 4-5 million
and 5-6 million group.
df
2
97
99
Mean Sq.
91.034
3.002
F
30.327
Sig.
.000
The test was found to be significant; this proves that condition of mind
influences formation of hemoglobin. Pravara satva have better hemoglobin,
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while in avara satva hemoglobin tends to come lower. The test was one way
ANOVA test.
Table 6. 21 Distribution according to satmyam
Satmyam
sarvam
misram
ekam
Total
Frequency
27
61
12
100
Percent
27.0
61.0
12.0
100.0
Frequency
sarvam
misram
ekam
Of the 100 individuals 27 were following sarva rasa, 61 misra rasa and
12 eka rasa. This justifies the general population trend where majority belong
on misra rasa satmya group.
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Frequency
14
60
26
100
Percent
14.0
60.0
26.0
100.0
Frequency
70
60
50
40
Frequency
30
20
10
0
pravaram
madhyam
avaram
Hb
9-11
11-13
13-15
15-17
Total
Pravaram
2
4
8
14
Madhyam
10
10
32
8
60
Avaram
17
3
2
4
26
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Total
27
15
38
20
100
Pravaram
2
8
4
14
Madhyam
1
7
26
20
6
60
Avaram
1
13
6
2
4
26
Total
2
20
34
30
14
100
Bet. Groups
Within Groups
Total
Sum of Sq.
130.262
342.979
473.241
df
2
97
99
Mean Sq.
65.131
3.536
F
18.420
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Sig.
.000
The test was found to be significant. This proves that body strength
greatly influence in the formation of hemoglobin. The individuals with pravara
satva have better hemoglobin while avara satva have less hemoglobin. In
madhyama bala hemoglobin is also medium.
Table 6. 26 Distribution according to agni
Agni
well
medium
less
Total
Frequency
19
63
18
100
Percent
19.0
63.0
18.0
100.0
Frequency
avaram
madhyam
Frequency
pravaram
10
20
30
40
50
60
70
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Hb range
9-11
11-13
13-15
15-17
Total
well
medium
12
13
32
6
63
1
6
12
19
low
15
1
Total
27
15
38
20
100
2
18
Of the 19 individuals with well functioning agni, only one belong 11-13
gm%, 6 in 13-15 gm%, 12 in 15-17gm%. Of the 63 individuals with medium
functioning agni. 12 belonged to 9-11 gm%. 13 in 11-13 gm%, 32 in 1315gm% and 6 in 15-17gm% of the 18 individuals in less functioning agni. 15
belonged to 9-11gm%, 1 in 11-13gm% and 2 in 15-17gm%
Table 6. 28 Distribution of Erythrocyte count in relation with Agni
RBC
count
Well
medium
low
Total
2+
3+
4+
5+
6+
Total
1
1
2
1
10
9
20
1
27
6
34
12
18
5
7
2
14
19
63
18
100
30
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Sum of Sq.
Between Groups 163.001
Within Groups
310.240
Total
473.241
df
2
97
99
Mean Sq.
81.501
3.198
F
25.482
Sig.
.000
This Hb variation with the agni was tested and found to be significant.
This proves that the proper functioning of agni is essential for the Hb
production.
Table 6. 30 Distribution according to taste
Taste
sweet
spicy
bitter
Total
Frequency
36
62
2
100
Percent
36.0
62.0
2.0
100.0
Frequency
bitter
spicy
Frequency
sweet
10
20
30
40
50
60
70
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Of the 100 subjects, it is noted that 36% preferred sweet taste 62%
preferred spicy taste and 2% preferred bitter taste
Table 6. 31 Distribution according to Nature of food
Food nature
hot
cold
Total
Frequency
50
50
100
Percent
50.0
50.0
100.0
Frequency
hot
cold
Frequency
84
16
100
Percent
84.0
16.0
100.0
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Frequency
no
Fr equency
yes
20
40
60
80
100
GREEN Yes
VEG
No
Total
9-11
13
11-13
15
14
27
15
13-15
38
15-17
18
Total
84
38
2
20
16
100
HB
Eq. var.
assumed
Eq var.
not
assumed
Levene's
Test for
Eq.Var.
F
t-test
Sig.
df
.588
.445
5.342
98
.000
2.8179
.5275
1.7710 3.8647
4.980
19.932
.000
2.8179
.5659
1.6372 3.9985
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Std. 95% C. I
Error Differen
Lower Upper
coriander
yes
no
occasional
Total
Frequency
25
32
43
100
Percent
25.0
32.0
43.0
100.0
Frequency
50
45
40
35
30
25
Frequency
20
15
10
5
0
yes
no
occasional
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Hb count 9-11
CORIAN yes
2
DER
LEAF
no
19
occasional 6
Total
Total
27
11-13
2
13-15
10
15-17
11
Total
25
6
7
15
5
23
38
2
7
20
32
43
100
Betw.
Groups
Within
Groups
Total
Sum of Sq.
146.492
df
2
326.749
97
473.241
99
Mean Sq. F
73.246 21.744
Sig.
.000
3.369
This was tested and the test was significant at 0.01 levels. This proved
that intake of coriander helps to improve hemoglobin in an individual.
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Frequency
54
12
34
100
Percent
54.0
12.0
34.0
100.0
Frequency
60
50
40
Frequency
30
20
10
0
yes
no
occasional
9-11
6
8
13
27
11-13
3
12
15
13-15
29
1
8
38
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15-17
16
3
1
20
Total
54
12
34
100
Between
Groups
Within Groups
Total
Sum of Sq.
111.494
df
2
Mean Sq.
55.747
361.747
473.241
97
99
3.729
F
14.948
Drumstick
yes
no
occasional
Total
Frequency
36
14
50
100
Percent
36.0
14.0
50.0
100.0
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Sig.
.000
Frequency
50
45
40
35
30
Frequency
25
20
15
10
5
0
yes
no
occasional
Of the 100 individuals 36 had the habit of taking drumsticks, 50 had the
habit of taking drumstick occasionally and 14 did not have the habit of taking
drumsticks occasionally.
Table 6. 42 Distribution of Hb count in relation with Drumstick leaf intake
Hb count
Drumstick
yes
Leaves
no
occasional
Total
9-11
4
10
13
27
11-13
3
12
15
13-15
19
2
17
38
15-17
10
2
8
20
Total
36
14
50
100
Out of the 36 individuals who have the habit of taking drumstick 19 fell
into the range of 13-15gm%. 14 individuals who did not have the drumsticks,
10 fell in the group of 9-11gm%. Out of 50 individuals who have the habit of
taking drumsticks occasionally, 17 fell on the range of 13-15gm% range
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Between
Groups
Within
Groups
Total
Sum of Sq.
74.456
df
2
Mean Sq.
37.228
398.785
97
4.111
473.241
99
F
9.055
Sig.
.000
This was tested statistically by ANOVA table and test was found to be
significant. This proves that intake of drumsticks affect hemoglobin in an
individual
Table 6. 44 Distribution according to Carrot intake
Carrot
yes
no
occasional
Total
Frequency
81
1
18
100
Percent
81.0
1.0
18.0
100.0
Frequency
90
80
70
60
50
Frequency
40
30
20
10
0
yes
no
occasional
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Of the 100 individuals 81 had the habit of carrot intake, 18 used to take
carrot occasionally and only one didnt have the habit of taking carrot.
Table 6. 45 Distribution of Hb count in relation with Carrot intake.
9-11
11
CARROT yes
no
occasional 16
Total
27
11-13
13
1
1
15
13-15
37
15-17
20
1
38
20
Total
81
1
18
100
Between
Groups
Within
Groups
Total
Sum of Sq.
164.420
df
2
Mean Sq.
82.210
308.821
97
3.184
473.241
99
F
25.822
Sig.
.000
Of the 81 individuals who had the habit of taking carrot, 37 fell in the
range of 13-15gm% out of 18 individuals 16 fell in the range of 9-11gm%. This
test was tested by anova and test was found to be significant.
Table 6. 47 Distribution according to intake of Beetroot
Beetroot
yes
no
occasional
Total
Frequency
43
3
54
100
Percent
43.0
3.0
54.0
100.0
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Frequency
60
50
40
30
Frequency
20
10
0
yes
no
occasional
Of the 100 individuals, 43 have the habit of taking beet root, 3 did not
have habit of taking beetroot and 54 had the habit of taking beetroot
occasionally.
Table 6. 48 Distribution of Hb count in relation with Beetroot intake
Hb count 9-11
Beetroot yes
no
2
occasional 25
Total
27
11-13
5
1
9
15
13-15
20
15-17
18
18
38
2
20
Total
43
3
54
100
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df
2
97
99
Mean Sq.
80.856
3.212
F
25.176
Sig.
.000
This test was tested statistically and the result was found to be
significant. This shows that beetroot intake affect hemoglobin.
Table 6. 50 Distribution according intake of Soya bean
Soya
yes
no
occasional
Total
Frequency
11
50
39
100
Percent
11.0
50.0
39.0
100.0
Frequency
60
50
40
30
Frequency
20
10
0
yes
no
occasional
Of the 100 individuals who have the habit of taking soya were 11 in
number. 50 individuals avoided soya in diet and 39 individuals had the habit of
soya intake occasionally.
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Between
Groups
Within
Groups
Total
Sum
of df
Squares
167.253
2
Mean
Square
83.627
305.988
97
3.155
473.241
99
Sig.
26.510
.000
When hemoglobin and soya intake was tested statistically, test was
found to be significant. This means that soya intake affect hemoglobin in a
person.
Tablet 6. 52 Distribution according to intake of Rice.
Rice
yes
occasional
Total
Frequency
99
1
100
Percent
99.0
1.0
100.0
Frequency
yes
occasional
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Of the 100 individuals 99 had the habit of taking rice, and 1 had the
habit of taking rice occasionally. This only shows the general picture of the
society. Since the whole lot has the habit of taking rice regularly it could not
be taken as an assessing factor.
Wheat
yes
Occasional
Total
Frequency
17
83
100
Percent
17.0
83.0
100.0
Frequency
90
80
70
60
50
Frequency
40
30
20
10
0
yes
occasional
Of the 100 individuals 17 had the habit of taking wheat regularly and 83
had the habit of taking wheat occasionally Since majority have the habit of
taking wheat only occasionally it could not be taken as a assessing factor.
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Frequency
23
2
75
100
Percent
23.0
2.0
75.0
100.0
Frequency
80
70
60
50
40
Frequency
30
20
10
0
yes
no
occasional
Yes
11
6
5
1
23
No
2
2
Occasional
16
9
31
19
75
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Total
27
15
38
20
100
Between
Groups
Within Groups 408.430
Total
473.241
df
2
Mean Sq.
32.405
97
99
4.211
F
7.696
Sig.
.001
The jaggery intake and Hb% is tested statistically, and was found to be
significant. The test used was One way Anova.
Table 6. 57 Distribution according to intake of oil/fat
Oil/fat
yes
occasional
Total
Frequency
98
2
100
Percent
98.0
2.0
100.0
Frequency
yes
occasional
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Of the 100 individuals 98 had the habit of taking oils and fats, and 2 had
the habit of taking them occasionally.
Table 6. 58 Distribution according to intake of fruits
Fruits
yes
no
occasional
Total
Frequency
55
2
43
100
Percent
55.0
2.0
43.0
100.0
Frequency
yes
no
occasional
Of the 100 individuals 55 had the habit of taking fruits, 2 avoided it and 43 had
the habit of taking fruit occasionally.
Table 6. 59 Distribution of Erythrocyte count in relation with Balam
Hb range
9-11
11-13
13-15
15-17
Total
Yes
4
4
28
19
55
No
2
Occasional
21
11
10
1
43
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Total
27
15
38
20
100
Between
Groups
Within
Groups
Total
Sum of
Squares
218.644
df
2
Mean
Square
109.322
254.597
97
2.625
473.241
99
Sig.
41.651
.000
The fruit intake and Hb% is tested statistically and was found to be significant.
Table 6. 61 Distribution according to citrus fruits intake
Citrus fruits
yes
no
occasional
Total
Frequency
36
2
62
100
Percent
36.0
2.0
62.0
100.0
Frequency
yes
no
occasional
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Of the 100 individuals, 36 had the habit of citrus fruit intake, 2 avoided
it and 62 had the habit of taking citrus fruit occasionally.
Table 6. 62 Distribution of Hb count in relation with Citrus fruits intake
Hb range
9-11
11-13
13-15
15-17
Total
Yes
2
No
2
19
15
36
Occasional
23
15
19
5
62
Total
27
15
38
20
100
Of the 36 individuals who had the habit of taking citrus fruits regularly,
19 had the Hb% in the range of 13-15g%. Of the 62 individuals who had the
habit of taking citrus fruits occasionally, 23 had the Hb% range of 9-11 g% and
19 had the Hb% range of 13 15g%. All those who avoided citrus fruits had
the Hb % in the 9-11g% range.
Table 6. 63 Analysis of the significance between Hb and Citrus fruits intake
Between
Groups
Within
Groups
Total
Sum of Sq.
181.753
df
2
Mean Sq.
90.876
291.488
97
3.005
473.241
99
F
30.241
Sig.
.000
The citrus fruit intake and Hb% is tested statistically and was found to
be significant. This shows that the citrus fruit intake affect Hb% in human
body.
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Frequency
29
32
39
100
Percent
29.0
32.0
39.0
100.0
Frequency
40
35
30
25
Frequency
20
15
10
5
0
yes
no
occasional
Yes
12
10
6
1
29
No
11
4
15
2
32
Occasional
4
1
17
17
39
Total
27
15
38
20
100
When Hb% and fast food were cross tabulated it is seen that, those who
had the habit of taking fast food fall on the range of Hb% 9-11g%, while those
who avoided it or take it occasionally, Hb ranges 13 -15 g%
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Between
Groups
Within
Groups
Total
Sum
of df
Squares
120.029
2
Mean
Square
60.014
353.212
97
3.641
473.241
99
Sig.
16.481
.000
The result was tested for statistical significance and found to be significant.
Table 6. 67 Distribution according to intake of milk products
Milk products
yes
no
occasional
Total
Frequency
49
9
42
100
Percent
49.0
9.0
42.0
100.0
Frequency
occasional
no
Frequency
yes
10
20
30
40
50
Of the 100 individuals 49 were in the habit of taking milk and milk
products, 9 avoided it and 42 had the habit of taking milk and milk products
occasionally.
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Yes
2
27
20
49
No
8
1
Occasional
19
12
11
42
Total
27
15
38
20
100
Between
Groups
Within
Groups
Total
Sum of Sq.
298.121
df
2
Mean Sq.
149.060
175.120
97
1.805
473.241
99
F
82.565
Sig.
.000
fish
yes
no
occasional
Total
Frequency
66
21
13
100
Percent
66.0
21.0
13.0
100.0
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Frequency
70
60
50
40
Frequency
30
20
10
0
yes
no
occasional
Of the 100 individuals, who participated in the study 66 had the habit of
taking fish. 21 avoided fish while 13 had the habit of taking fish occasionally.
Hb & FISH Crosstabulation
Hb range
9-11
11-13
13-15
15-17
Yes
7
10
32
17
66
No
8
5
6
2
21
Occasional
12
1
13
Total
27
15
38
20
100
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Between
Groups
Within
Groups
Total
Sum of Sq.
153.418
df
2
Mean Sq.
76.709
319.823
97
3.297
473.241
99
F
23.265
Sig.
.000
The result was tested for statistical analysis and found to be significant.
Frequency
45
40
15
100
Percent
45.0
40.0
15.0
100.0
Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
yes
no
occasional
Of the 100 individuals who participated in the study, 45 had the habit of
taking egg regularly, 40 avoided it while 15 had the habit of taking egg
occasionally.
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Yes
2
5
26
12
45
No
17
10
6
7
40
Occasional
8
6
1
15
Total
27
15
38
20
100
Between
Groups
Within
Groups
Total
Sum of Sq.
123.742
df
2
Mean Sq.
61.871
349.499
97
3.603
473.241
99
F
17.172
The result was tested for statistical tested and found to be significant.
Table 6. 76 Distribution according to intake of Chicken
Chicken
yes
no
occasional
Total
Frequency
50
34
16
100
Percent
50.0
34.0
16.0
100.0
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Sig.
.000
Frequency
60
50
40
30
Frequency
20
10
0
yes
no
occasional
Of the 100 individuals who had the habit of taking chicken, 34 avoided
it and 16 had the habit of taking chicken occasionally.
Table 6. 77 Distribution of Erythrocyte count in relation with Balam
Hb range
9-11
11-13
13-15
15-17
Total
Yes
6
3
25
16
50
No
15
8
8
3
34
Occasional
6
4
5
1
16
Total
27
15
38
20
100
Out of 50 individuals who took chicken, 25 had Hb% as 13-15 g%. Out
of 34 who avoided it Hb% were in the range of 9-11 g%. Those who took it
occasionally had Hb% as 13-15 g%
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Between
Groups
Within
Groups
Total
Sum of
Squares
121.425
df
2
Mean
Square
60.713
351.816
97
3.627
473.241
99
Sig.
16.739
.000
This is tested statistically and was found to be significant. The test used
was one way Anova
Table 6. 79 Distribution according to intake of mutton
Mutton
yes
no
occasional
Total
Frequency
39
34
27
100
Percent
39.0
34.0
27.0
100.0
Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
yes
no
occasional
Yes
2
1
26
10
39
No
10
9
8
7
34
Occasional
15
5
4
3
27
Total
27
15
38
20
100
Between
Groups
Within
Groups
Total
Sum of Sq.
144.205
df
2
Mean Sq.
72.102
329.036
97
3.392
473.241
99
F
21.256
Sig.
.000
The result was tested statistically with one way Anova and was found to
be significant.
Table 6. 82 Distribution according to Reddish skin
Excellence
avaram
madhyam
pravaram
Total
Frequency
42
39
19
100
Percent
42.0
39.0
19.0
100.0
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Frequency
avaram
madhyam
pravaram
Frequency
36
46
18
100
Percent
36.0
46.0
18.0
100.0
Frequency
avaram
madhyam
pravaram
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Frequency
38
46
16
100
Percent
38.0
46.0
16.0
100.0
Frequency
50
45
40
35
30
25
Frequency
20
15
10
5
0
avaram
madhyam
pravaram
Frequency
42
46
12
100
Percent
42.0
46.0
12.0
100.0
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3
Reddish forehead
Frequency
2
10
20
30
40
50
Frequency
34
33
33
100
Percent
34.0
33.0
33.0
100.0
Frequency
pravaram
madhyam
Frequency
avaram
32.4
32.6
32.8
33
33.2
33.4
33.6
33.8
34
34.2
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Frequency
32
41
27
100
Percent
32.0
41.0
27.0
100.0
Frequency
avaram
madhyam
pravaram
Frequency
42
46
12
100
Percent
42.0
46.0
12.0
100.0
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Frequency
50
45
40
35
30
Frequency
25
20
15
10
5
0
avaram
madhyam
pravaram
12 individuals out of 100 were found to have red colored face in pravara
state, 46 were coming under madhyama state and 42 were in avara state.
Table 6. 89 Distribution according to Charming face
Excellence
avaram
madhyam
pravaram
Total
Frequency
32
32
36
100
Percent
32.0
32.0
36.0
100.0
Frequency
36
35
34
Frequency
33
32
31
30
avaram
madhyam
pravaram
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Excellence
avaram
madhyam
pravaram
Total
Frequency
43
54
3
100
Percent
43.0
54.0
3.0
100.0
Frequency
60
50
40
Frequency
30
20
10
0
avaram
madhyam
pravaram
Of the 100 individuals who participated in the study only 3 were found
to have red colored eyes in pravara state, 54 of them having madhyama status
and 43 in avara state.
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Frequency
38
47
15
100
Percent
38.0
47.0
15.0
100.0
Frequency
avaram
madhyam
pravaram
Frequency
39
45
16
100
Percent
39.0
45.0
16.0
100.0
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Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
avaram
madhyam
pravaram
Excellence
avaram
madhyam
pravaram
Total
Frequency
37
42
21
100
Percent
37.0
42.0
21.0
100.0
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45
40
35
30
25
Frequency
20
15
10
5
0
avaram
madhyam
pravaram
Charming palm and sole were found in 21 individuals with pravara state,
42 in madhyama state and 37in avara state
Table 6. 94 Distribution according to unctuous nails
Excellence
avaram
madhyam
pravaram
Total
Frequency
34
50
16
100
Percent
34.0
50.0
16.0
100.0
Frequency
pravaram
madhyam
Frequency
avaram
10
20
30
40
50
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Frequency
44
43
13
100
Percent
44.0
43.0
13.0
100.0
Frequency
avaram
madhyam
pravaram
Frequency
43
41
16
100
Percent
43.0
41.0
16.0
100.0
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Frequency
pravaram
madhyam
Frequency
avaram
10
20
30
40
50
Frequency
16
56
28
100
Percent
16.0
56.0
28.0
100.0
Frequency
60
50
40
30
Frequency
20
10
0
avaram
madhyam
pravaram
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Frequency
15
82
3
100
Percent
15.0
82.0
3.0
100.0
Frequency
avaram
madhyam
pravaram
Frequency
5
73
22
100
Percent
5.0
73.0
22.0
100.0
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Frequency
80
70
60
50
Frequency
40
30
20
10
0
avaram
madhyam
pravaram
Hb
Excellence
Pearson
Correlation
Sig. (2-tailed)
N
Pearson
Correlation
Sig. (2-tailed)
N
Hb
1.000
EXCELLENCE
.845
.
100
.845
.000
100
1.000
.000
100
.
100
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Between
Groups
Within
Groups
Total
Sum of Sq.
7892.648
df
3
Mean Sq.
2630.883
2289.392
96
23.848
10182.040
99
F
110.320
Sig.
.000
RBC
Excellence
Pearson
Correlation
Sig. (2-tailed)
N
Pearson
Correlation
Sig. (2-tailed)
N
RBC
1.000
EXCELLENCE
.752
.
100
.752
.000
100
1.000
.000
100
.
100
Between
Groups
Within
Groups
Total
Sum of Sq.
6047.369
df
4
Mean Sq.
1511.842
4134.671
95
43.523
10182.040
99
F
34.737
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Sig.
.000
These Sara lakshanas were correlated with Hb% and RBC count. This
was then tested with ANOVA test, and was found significant. So from the
findings, it can be assumed that the Ranjaka pitta quality contributes to the
excellence of raktha dhathu.
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Discussion
Discussion on Literary review
Ranjaka pitta function in our body comes under the umbrella of pitta
dosha. Health is directly proportional to the resultant products of digestion,
absorption and assimilation of food and nutrients. Pitta plays a major role in
the paka process. Of the five divisions of pitta, Ranjaka pitta plays a role in the
formation of rakta dhatu.
Though the divisions of vata are mentioned by Acharyas in detail, it is
not so in the case of Pitta. Vata divisions are explained with due importance by
Acharya Susrutha, Acharya Charaka & Vagbada. But when it came to pitta,
Susrutha attributed functions like ragakrit, pakakrit, tejokrit, ojokrit etc. He
didnt mention any specific names for the divisions. But it is in Ashtanga
hridaya & Ashtanga Samgraha, detailed descriptions of divisions of pitta is
given. This may be due to the fact that intense research programs were carried
out to study Physiology of doshas in detail in the years following Charaka &
Susrutha. But among the pitta, Pachaka pitta is given more importance.
From the physical properties mentioned, it feels that pitta in our body
have a material outlook. But the gunas such as snigdha, ushna, tikshna, sara,
laghu and visada, attributed to pitta doshas clarifies that wherever in the body,
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functions with the qualities mentioned above are seen and resultant reaction
justifies an action of paka or transformation, the function of pitta at that
particular body part should be assumed.
Ranjaka pitta function to impart red colour to the rasa to form raktha.
So ranjaka pitta is pitta dosha/part of pitta dosha whose location is told as
amasaya, yakrit, and pleeha, i.e, it is the pitta residing or having predominant
areas of function is in amasaya, yakrit & pleeha. That division of pitta is given
the term ranjaka pitta. The areas can be related to upper gastro intestinal tract,
liver, spleen and the circulatory pathways connecting these and reticulo
endothelial system.
Amasaya: - Food is broken down and is stored in stomach. Emptying of
stomach is slow so that the intestine has enough time for proper digestion &
absorption of food substances. The function of stomach also include mixing of
food to semisolid material-chyme. Any dhathu to be formed properly, basic
necessities like proper functioning of Jataragni, time for action, nature of
substrate to be acted etc should be perfect ie, if the amasaya functions are
hampered the whole process of paka is adversely affected and thus formation of
dhathus is also affected adversely. As a result the seat of ranjaka pitta is told
by Ashtanga samgraha and Ashtanga hridaya as amasaya.
But it will be
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upper GIT, where necessary preparations are done for effective absorption and
subsequently dhathu formation, especially rasa & raktha dhathus.
From the rasa formed, it is in amasaya colour impregnation happens.
Intrinsic factor of castle, present in gastric juice, necessary for the absorption of
Vitamin B12 is important. Hemopoietic function of stomach also could be
related as ranjaka pitta function. Again the concept will be narrow, if only this
sole function alone is attributed to ranjaka pitta. So hemopoietic function and
mechanical function of amasaya that is highly essential for the formation of
raktha dhathu is to be considered as the areas of ranjaka pitta, explained by
Samgraha & Hridaya.
Rakta vaha srothas have the moola as yakrit & pleeha. Synthetic
function of liver include plasma proteins, blood group substances, clotting
factors etc. In addition to this, metabolism of carbohydrates ,proteins, lipids &
vitamins occur in liver. This is related to bhootagnipaka. It is to be noted that
bhootagnipaka which occur prior to dhatvagnipaka is highly essential for
dhathu formation. Other wise the process is hampered at the bhootagni level
itself.
So for the raktha dhathu to be formed, metabolism in liver should take
place without fail. Heat production is maximum in liver Since ushna guna is
predominant guna of agni/pitta itself, it justifies the Acharyas opinion to refer
yakrit as the moola stana of raktha vaha srothas. Of the dhathus, it is raktha
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that comes under pitta, in its asraya -asrayi relationship. Hemopoietic function
of liver is also a justifiable cause. So Yakrit as an area of bhootagnipaka
performing hemopoietic function & metabolism is rightly termed by Acharyas
as the sthana of rakta dhatu & raktha vaha srothas. Sarakta medas explained by
Acharya susrutha, correspond with red bone marrow.
When marrow is
destroyed, blood cells are manufactured by liver and spleen-only area of extra
medullary hemopoiesis.
It can be stated that nutrients formed from ahara rasa in essential for the
formation of raktha dhatu.
mitochondria.
Two molecules of succyinyl co A combine with 2 molecules of glycine
to form pyrrole compound. Four pyrrole combine to form protoporphyrin.
Only protoporphyrin IX forms heme molecule by combining with iron. Each
heme combine with one globin molecule to form hemoglobin.
Substances necessary for hemoglobin synthesis
1.
2.
3.
Vitamins - Vitamin C
Riboflavin
Nicotinic acid
Pyridoxine
Iron - is stored in body as ferritin & hemosiderine; which are reutilized
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When bile pigments enter liver, these are released from plasma protein
and conjugated with glucuronic acid and then to gall bladder to form bile.
Iron is important for the formation of Hb, myoglobin and other
substances. Iron is mainly absorbed from small intestine. For this bile is
essential. Iron is transported in the form of transferrin. Iron is stored in large
quantity in reticulo endothelial cells and hepatocytes.
Absorption and
This includes formation of WBCs, platelets, etc. All these dont contribute to
ragatvam in raktha. They have dissimilar functions too. When raktha dhathu
is considered Jeevana is given as its important function. This function is
solely attributed to RBCs and to Hb. But WBC function includes protective
and defensive function whereas in case of platelets it is clotting mechanism. So
it is related more to bala, Vyadikshamatva, sthithi i.e. emergency mechanism to
bring body back to homeostasis e.g. clotting mechanism.
It is raktha vaha srothas that aid in the functions of rakta dhatvagni.
From raktha dhathu, pitta is formed as mala. So excreted bile pigments after
the formation of bile could be related here. Or else heat released due to the
formation of chemical reactions necessary for the formation of cellular
components could be considered. The mala or heat that is to be considered
here is the mala that is to be excreted after it performed its specific activity.
Function of Raktha - Jeevanakarma.
Transport of O2 in combination with hemoglobin.
O2 combines with Hb in blood and is transported as oxyhemoglobin.
The transport of O2 in this form is important because, as much as 97% of O2
are transported by this method.
One gm of hemoglobin carries 1.34 ml of O2. This is called O2 carrying
capacity of hemoglobin. O2 combine with Hb only as a physical combination.
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It is only oxygenation.
This type of
Blood with 15 g% of
Other factors
Factors for Hb
formation are first class proteins, iron, copper, cobalt, nickel & Vitamins
(Vitamin C, riboflavin, nicotinic acid, pyridoxine.)
So unlike WBC & Platelet, RBC and Hb having the jeevana karma are
formed only by the effective performance of ranjaka pitta. So considering
ranjaka pitta under the light of research & clinical work it can be stated that it is
the pitta dosha division which is responsible for erythropoiesis, red blood cell
maturation, iron metabolism & hemoglobin formation. Because of this it is
rather difficult to pinpoint a single entity as ranjaka pitta; But it is possible to
consider it as heat factor/paka which is responsible for erythropoiesis, Hb
formation and iron metabolism.
Only possible way to assume ranjaka pitta quantitatively will be the Hb
assessment and RBC assessment.
sufficient to get clear-cut view or pinpoint focus of ranjaka pitta function, as its
activities include whole lot of other functions. but it surely give a general
purview of ranjaka pitta status. In other words, ranjaka pitta status can be
assumed by Hb % and RBC count. Since ranjaka pitta encompasses a wide
range of bodily function, the factors that influence ranjaka pitta is also not
single.
was statistically insignificant with chi square test, it is assumed that the
difference doesnt affect the final outcome of the study.
3 Hb percentage according to Sex.
a.
When Hb% range and sex were cross tabulated, it is seen that males
RBC count and sex When RBC count and Male female gender
were cross tabulated, it also showed that males have more RBC count when
compared to females. Maximum females belonged to the range of 4-5 million
while maximum males belonged to the range of 5-6 million. More Hb
percentage and RBC count in males is attributed to testosterone and androgenic
activity in physiology. Always in general population also this increase in Hb %
and RBC count is seen.
4. Religion
The data did not show proportionate distribution from all groups.
Muslim population appeared more in study. Here also difference was
insignificant and so it was concluded that religious status did not affect the
final outcome.
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5. Area
Majority of the individuals belonged to rural area. Of the persons
surveyed 75% belonged to rural area and 25% belonged to urban area. This
agrees with the general area wise status of the data where the study was
conducted.
6. Ranjaka pitta status and food.
When ranjaka pitta status and food were considered, data showed that
those who adhered to mixed diet showed more Hb percentage and RBC count
than those who were strict vegetarians. It is seen that 21% were veg group and
remaining 79% were taking mixed diet. When the food and haem were
considered in vegetarians out of 21, 10 individuals belonged to the 9-11 gm%,
3 in 11-13 gm%, 6 in 13-15 and 2 in 15-17 gm%
Out of 79 individuals taking mixed diet, 17 belong to 9-11 gm%, 12 in
11-13gm%, 32 in 13-15gm% and 18 in 15-17gm%
The difference was statistically significant too. This shows that for a
samyak raktha dhatu formation, nutrients are necessary, which is not fully
obtained from a strict vegeterian diet. Ranjaka pitta/Raktha dhatwagni are
basically agni itself. For agni to function in well standardized manner, it is
necessary that fuel should be given in adequate amount and quality. Ayurvedic
literature too points out the gunas of various dravyas.
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belonging to Pravara and madhyama bala. It was less in individuals with avara
bala Of the 100 individuals, 14 individuals with pravara bala, 2 belonged to 4-5
range, 8 in 5-6 range. 4 in 6 million group. Of the 60 individuals in madhyama
bala group only one fell in 2-3 range, 7 in 3-4 group, 26 in 4-5 million range,
20 in 5-6 group and 6 in 6 millions range
Of the 26 individuals in avara bala group, 13 belonged to 3-4 million
group.
Bala actually is the sum total of dhatu functions in our body. Ojus
which is the essence of all 7 dhatus is the one that contributes to bala. So if rasa
dhathu to sukra dhatu function with maximum ability, mximum bala/ojus is
assured. Among the dhatu formation Ranjaka pitta contributes to raktha dhatu.
So when bala is seen in pravara state, quality of ranjaka pitta is also in its
excellence. So naturally Hb% and RBC is more in people who have pravara
bala.
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functioning of samana and apana. So fruits, aid in apana vayu functions, thus
helping in maintenance of jadaragni. When jadaragni functions normally, heat
factor responsible for attributing raga to rasa i.e. ranjakapitta also functions
properly.
15 Ranjaka pitta status and fast food
Of the 100 individuals 29 were in the habit of taking fast food, 32
avoided it and 39 had the habit of taking fast food occasionally. Those who
had the habit of taking fast food on regular basis had less Hb% and less RBC
count. This was found to be statistically significant also.
Quality of food is much compromised in fast food centers. Use of
sodium mono glutamate, sause and re use of oil happen in fast food culture.
This mean to compromise with the nutritive value. In addition anti oxidants in
our body is also decreased due to increased use of fast food items.
Fastfood comes under vidhadgha and virudha anna variety. So the
Indhana at this context lacks in quality and the agni will be vitiated. This
reflected in the ranjaka pitta status.
16. Milk products and ranjakapitta status.
Using milk products improved the Hb% status and RBC count. From
the observations it is seen that out of 66 persons who used milk and milk
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products regularly had Hb range 13-15 gm%. This was 9-11 gm% in people
who did not use milk or milk products.
As explained in literary review milk is a complete food. Milk protein
promotes growth and maintenance of body tissue. Though it is low in vitaminC and iron content, it is rich in riboflavin and calcium. Milk contains almost all
minerals needed by the body.
Milk is madhura in rasa and vipaka, snigdha, increases ojas and dhatus,
pacifies vata and pitta. It is vrishya .Since it is vata pitta samanam it helps to
alleviate vitiated pitta and improves or reallocate its function. Thus ranjaka
pitta function is remodified by using milk and milk products.
17 Fish intake and Hb%
It is seen that out of 66 who had the habit of taking fish regularly, had
Hb% 13 15 gm%. Those who avoided it had Hb% as 9 11. Out of 13 who
took it occasionally 12 had Hb% between 9 11.
Fish is ushna, because of its similar guna it must have rendered to a
better functioning Hb%. Fish is known for its nutritive value. Fish is a good
source of Calcium, protein, vitamin A, D, and iodine. Protein is the main
component of fish. Fat content varies. It also contains thyamine and riboflavin
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These gunas must have worked together to bring about higher quality
functioning of ranjaka pitta.
20 Sara and Hb%
Criteria for Sara assessment were red skin, unctuous skin, unctuous
forehead, red fore head, charming and radient appearance, unctuous face, red
colored face, charming face, red colored eyes, unctuous palm and sole, red
colored palms and sole, charming palm and sole, unctuous nail, red colored
nail, radient appearance of nails, body strength, increased intolerance to
discomfort, and increased intolerance to heat.
Each variable were scored as Pravara, Madhyama, and Avara. Each
were given specific scores. Excellence of raktha dhathu was then calculated by
summing up the scores.
For red skin maximum individuals fell in avara state. Unctuous skin
46 were with madhyama scoring. For unctuous fore head 46 had madhyama
scoring. Red fore head again 46 had madhyama scoring. For charming and
radient appearance almost all the three catagories came in equal numbers.
Unctuous face 41 had madhyama scoring.
For red colored face 46 had madhyama state. For charming face it is
almost same for all three catogories. Red colored eyes 54 fell in madhyama
scoring. For the variable unctuous palm and sole 47 had madhyama scoring.
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Red colored palm and sole 45 were in madhyama state. Charming palm
and sole 42 were in madhyama state.
Unctuous nail 50 were in madhyama status. Red colored nail 43
were in madhyama state. Radient appearance in nails 41 had madhyama state
and 43 were in avara state.
Coming to body strength 56 were in madhyama state. For increased
intolerance to discomfort 82 had this in madhyama state. For increased
intolerance to heat 73 had madhyama state of scoring. The relation between
Hb% and RBC count were tested and the test was found to be significant.
Sara is excellence of dhathus. To get excellence of dhathus, that
particular dhathu must be formed properly. This needs well functioning of
ranjaka pitta and raktha dhathwagni. If any of these fails to function properly,
excellence of raktha dhathu will not be formed. It will be in avara state. In
other words, if raktha saratha to be formed in pravara state, ranjaka pitta and
raktha dhathwagni should function properly. Or assumption of ranjaka pitta can
be made by assessing the raktha sara. This also mean that a non ranjaka pitta
status aids in assuming rakta sarata of the individual. The status of ranjaka pitta
thus have an assessing role in the examination of raktha sara.
The RBC count also agreed with the above statement. RBC count was
correlated with excellence of sara.
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Summary
Ranjaka pitta is explained in classics as a division of pitta. It is the functional
entity, that aid in the formation of rakta dhatu from rasa dhatu by imparting colour.
The aim of the study is to revalidate the functions of ranjaka pitta.
To explore the concept of ranjaka pitta and to understand its functions in a
better perspective
To analyze whether food has any direct influence on ranjaka pitta
To study different steps in the formation of rakta dhatu and comparing them
with those in erythropoiesis
To identify rakta dhatvagni and to define its role in raktotpatti
To discuss the seat of ranjaka pitta.
While revalidating the functions of ranjaka pitta it was found that
v Concept of ranjaka pitta can be understood in a better perspective by the
assessment of Haemoglobin percentage and RBC count.
v Seats of ranjaka pitta are amasaya, yakrit and pleeha
v Food has direct influence on ranjaka pitta as the sara formed from ahara is the
major platform for the action of the ranjaka pitta.
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percentage and RBC count were assessed in each subject. The excellence of rakta
dhatu was assessed on the basis of ayurvedic literatures based on sara assessment. The
scoring was done individually for each marker and total scoring was done at the end.
Thus the sara was assessed quantitatively.
The ranjaka pitta status was derived by comparing it with the Haemoglobin
percentage and RBC count. At the end of the study, ranjaka pitta status was assessed
by computing and analysing with parameters like satva bala, agni bala, intake of leafy
vegetables, meat, egg, fish, citrus fruits etc. The cross checking of ranjak pitta was
done with sara also.
The study revealed that ranjaka pitta status is influenced by the intake of
nutrient rich food, status of agni and mental status. The factors such as intake of
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citrus fruits, mixed diet also play a major role in improving the ranjaka pitta status.
The study also reveals that the rakta sara of an individual is greatly dependent on
ranjaka pitta.
This dissertation is presented in five units
Unit I
Introduction
Unit II
Literary review
Unit III
Clinical study
Unit IV
Discussion
Unit V
I Introduction
It is the introductory part dealing with the need and significance of the study.
Aim, objectives and units are mentioned. Research methodology is briefly discussed
in this part
II Literary review
This unit is subdivided into four parts.
1. Pitta and its divisions- The part explains pitta giving importance to pachaka
pitta
2. Rakta dhatu- This part explains the basic concept of rakta dhatu along with its
modern counter part i.e. blood
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3. Ranjaka pitta and rakta dhatvagni- This part comprises the concept of ranjaka
pitta as well as the rakta dhatvagni and their role in the rakta dhatu formation.
The erythropoiesis is also included for the purpose of comparison.
4. Factors influencing the ranjaka pitta- Various factors that can affect the
functioning of ranjaka pitta are illustrated in this part including ahara and
vihara
III Clinical study
This unit includes the following segments
1. Research methodology- The aims and objectives of the study, source of data,
inclusion and exclusion criteria for the selection of individuals and research
design are explained in detail. The criteria for assessment of ranjaka pitta are
also explained.
2. Observations and analysis- Observations made on demographical data is
tabulated with frequency and percentage.
analyzed statistically.
IV Discussion
This unit is divided into discussion on literary review and discussion on clinical study.
A critical analysis of literary collection is included in the first part. This is followed
by discussion on clinical study, which is based on observations and analysis. Possible
assumptions for findings are also discussed in this part.
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Conclusion
The main conclusions derived from the study are:
properly.
Ranjaka pitta and rakta dhatvagni function with mutual assistance.
Erythropoesis, Hb formation and Iron metabolism come under the
RBC count
The prominent seats for the functioning of Ranjaka pitta are yakrit,
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constraints.
Clinical study to assess the function of ranjaka pitta in ranjaka pitta
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Reference
Chapter Introduction to Pitta
1. Sidhanta koumudi
2. Su.su.2/5
3. Ch.su.20/15 ch .vi.9/17su. Su.42/11su.su21/11As.su1/11
4. Ch. Chi 3/217, Chakrapani
5. Ch.su20/9su.su21/9.as.su20/3.ah. su 12/12
6. Ah.su.12/12-hemadri
7. Ch.su20/9 Chakrapani
8. Su.su15/4Ah.su11/23Ch.su19/20
9. As.su20/4
10. Ch.su.12/11
11. Ch.su12/11 Chakrapani
12. Su.su.21/9
13. Ch.chi15/13.Su.su.46/526Ah.su.3/60
14. Su.su.9/21Dalhana
15. Ch.su28/45
16. Ah.ni.12/1
17. Su.su.1/20.Chacra,Gangadhara
18. Ah.sa.3/41Arunadutta
19. Ch.chi.15/46
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20. Ah.sa.3/41.Arunadutta
21. Ah.su.2/10
22. Ch.chi.15/31
23. Ah.su.11/33
24. Ah.su.11/34
25. As.su.19/26
26. Ch.chi.28/8.Su.ni.1/16.Ah.su.12/8
27. Ch.chi.28/10.Su.ni.1/18.Ah.su.12/91
28. Sidhanta koumudi
29. Ch.chi.15/45
30. Ch.chi.15/45. Chakrapani
31. As.su22/ 5
32. Ch.su.28/5
33. Su.sa.4/8
34. Ch.chi.14/9
35. Ch.chi.15/2
36. Ah.su.12/13
37. Ch.su.20/9. Chakrapani
38. Ch.su.11/48.Su.sa.2/9
39. Ch.chi.15/10.Chakra
40. Su.su.21/10.Ah.su.12/13
41. Sar.poo.6/10
42. Ch.chi.15/28
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43. Ch.vi.5/6
44. Ch.vi.5/27
45. Su.sa.4/15
46. Pr.sa.part-1.
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Su. Sa 4/08
Ch Chi 14/09
A.H Su 12/13
Ch Su 11/48
Ah.sa3/45
Ch.chi.15/23
Sar.s.pu.6/10
Ch.ch.15/16. Chakrapani
10 Ch.vi.5/9
11 Ch.vi.5/10
12 Ch.vi.5/3
13 Ch.su.30/12
14 Ah.sa.6/46
15 Ch.chi.8/33
16 Ch.su.8/5. Chakrapani
17 Ch.vi.5/12
18 Ch.su.28/9
19 Su.sa.10/15
20 Ah.su.14/29
Ah Su. 11.9
Ah. Su 11/17
Ah Su 9/07
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