Introducing Corn Oil in Panchakarma Therapeutics Scope and Possibility
Journal Title: International Journal of Ayurveda and Pharmaceutical Chemistry - Year 2018, Vol 0, Issue 0
Abstract
Science is not stagnant water. It needs to evolve or adapt according to time. Ayurveda (knowledge of life) is a medical science, present since time immemorial. In Ayurveda, properties of corn and its uses are mentioned under the classification of dhanya varga (groups of pulses). Many research works on corn oil show its high therapeutic effect. It is also known as maize oil. Corn is widely cultivated in entire the world, and a greater weight of maize is produced each year than any other grain. In Sanskrit, corn (Zea mays Linn.) is called as Makkaya, and comes under Yavakula (Gramineae family). Makkaya or Mahakaya has properties like Kashaya rasa (astringent taste), Madhura rasa (sweet taste), and Guru (heavy) Snigdha (unctuous) guna and sheeta virya (cold potency). The most important thing to note about edible oil is its fatty acid composition. 100 gm of corn oil contains 12.9 gm saturated fat, 54.6 gm polyunsaturated fats (PUFA), 27.5 gm monounsaturated fats (MUFA) In today’s era, when many classical Ayurvedic herbs are becoming extinct, it is of utmost importance to discover its alternatives. Certain substitutes have been classically mentioned but even these are scarce today. Hence, here an effort made to introduce new, commonly available substitutes in the Panchakarma processes in order to make them more accessible and cost effective for the patient.
Authors and Affiliations
S. Vasan Satish, M. R. Kavyashree, M. Ashvinikumar
Keywords
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