Abstract
KITCHEN HERBS AND THEIR THERAPEUTIC ACTIONS- A REVIEW

Dr. Umakant N. Rabb*

ABSTRACT

The drugs not only used as therapeutic purpose but also used as food for as nutritional supplements. The food after digestion is divided in to Saara Bhaga and Kitta Bhaga. The Saara Bhaga is for nourishment where as the Kitta Bhaga is waste material. The drugs of volatile principles are help in digestion of proteins enzyme pepsin in stomach (active at pH 2-3) converts protein to proteoses, peptones and a few polypeptides. Most of protein digestion occurs in upper small intestine in the duodenum and jejunum under the influence of proteolytic enzymes from pancreatic secretions, viz., chymotrypsin, typsin, carboxy polypeptidase, proelastase leading to digestion of small percent of proteins and formation of polypeptides and amino acids. Further digestion of peptides by peptidase in the enterocytes that lines small intestine leads to formation of amino acids. Finally, 99% of di- and tripeptides are digested to single amino acids forms within enterocytes. Digestion of fats occurs starting in stomach where a small amount of triglycerides is digested in the stomach by lingual lipase. Here an attempt is made to highlight the herbs which are used in day today as food are; Haridra, Maricha, Shunthi, Twak, Sarshapa, Lashuna, Tila, Methika, Dhanyaka, Jeeraka, Lavanga, Lanka etc. These plants have therapeutic as well as nutritive aspects as dominance of Rasa Panchakas and Prabhava. The mentioned drugs have Katu Rasa(Pungent in taste), Katu Vipaka(Pungent at post digestive effect), Ushna Virya(Hot in potency), Laghu(Light), Ruksha(Dry), Teekshna(Penetraing) properties. These drugs contain volatile principles which act as anti-pyretic, anti-inflammatory actions, immunomodulatory, anti oxidants, anti microbial, appetizer, anti lipedimic actions.

Keywords: Volatile principles, digestion, Haridra, Shunthi, Jeeraka, Mricha, Twak, Lavanga, Lanka etc.


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