Indian Herbal Medicines Antioxidant and Antimicrobial
Properties
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Ramesh Kumar Sharma Maria Micali
Food safety consultant Food safety consultant, Messina, Italy
Tilam Sangh Rajasthan
Bikaner, Rajasthan, India Alessandra Pellerito
Food safety consultant, Palermo, Italy
Bhupendra Kumar Rana
Quality and Accreditation Institute
Noida, Uttar Pradesh, India
Rajeev K. Singla
Institutes for Systems Genetics
West China Hospital, Sichuan University
Chengdu, Sichuan, China
ISSN 2191-5407 ISSN 2191-5415 (electronic)
SpringerBriefs in Molecular Science
ISSN 2199-689X ISSN 2199-7209 (electronic)
Chemistry of Foods
ISBN 978-3-030-80917-1 ISBN 978-3-030-80918-8 (eBook)
https://doi.org/10.1007/978-3-030-80918-8
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Contents
1 Relevance of Ayurveda. Therapy of Holistic Application
and Classification of Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1 Introduction: Efficacy of Herbs and Synthetic Drugs Facing
Challenges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2 Observation: Limitations of Herbs, Synthetic Drugs and Active
Ingredients Isolated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
1.3 Hypothesis: Herbs Holistically More Effective Than Isolated
Active Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1.4 Studies in the Context of Hypotheses . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1.5 Holistic Classification and Application of Herbs in Charak
Samhita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.5.1 Sweet Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
1.5.2 Sour Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
1.5.3 Salty Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
1.5.4 Pungent Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
1.5.5 Bitter Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
1.5.6 Astringent Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
1.5.7 Combined Tastes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
1.6 Efficacy of Extracts of Herbs in the Light of Antimicrobial
Susceptibility Tests . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
1.7 Discussion and Conclusion: Ayurveda is Relevant . . . . . . . . . . . . . . . . 24
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
2 Indian Herbal Extracts as Antimicrobial Agents . . . . . . . . . . . . . . . . . . . 31
2.1 Introduction to Herbal Extracts and Antimicrobial Properties . . . . . . 32
2.2 Active Principles from Vegetable Organisms Against Microbial
Growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
2.3 Herbal Extracts and Antimicrobial Properties. The Indian
Perspective . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
2.4 Herbal Extracts and Antimicrobial Properties. Conclusions . . . . . . . . 36
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
v
vi Contents
3 Indian Herbal Extract as Antioxidant Agents . . . . . . . . . . . . . . . . . . . . . . 41
3.1 Introduction to Herbal Extracts as Antioxidant Remedies . . . . . . . . . . 42
3.2 Antioxidant Products and Herbal Extracts … in India . . . . . . . . . . . . . 44
3.3 Antioxidant Products and Herbal Extracts in India and Abroad.
Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
4 Natural Antioxidant Agents for Treatment of Metabolic Diseases
and Disorders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
4.1 Natural Antioxidants Today. Why? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
4.2 Natural Antioxidants Today. Conclusions and Perspectives . . . . . . . . 52
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
About the Authors
Ramesh Kumar Sharma is currently Food Safety Consultant and Scientific Writer
2000 onwards, having worked in past as Chemist in different roles including: Fellow,
Science Education Centre, University of Rajasthan, Jaipur 1978–1979; Chief Inves-
tigator, Play Material Project—UNICEF project. Toxins and Contaminants in Indian
Food Products is the title of a book, written by him in co-authorship with Salvatore
Parisi, published by Springer.
Maria Micali is an experienced Author in the field of food science and technology,
with particular focus in chemistry, microbiology and hygiene. She obtained a Ph.D.
in food hygiene from the University of Messina, Italy. She is also Lecturer in different
sectors, including professional training. Her published works include The Chemistry
of Thermal Food Processing Procedures (2016) and Traceability in the Cheesemaking
Field. The Regulatory Ambit and Practical Solutions (2016).
Bhupendra Kumar Rana is a seasoned quality professional, extensively worked
in healthcare quality and improvement. He obtained a Ph.D. in Biochemistry from
Banaras Hindu University, Varanasi, India. From the past 20 years, he has been
pioneer in accreditation standards, currently being CEO of Quality & Accreditation
Institute (QAI) and International Expert/Consultant for the World Health Organi-
zation, the World Bank, Asian Development Bank, USAID and several Ministries
of Health. He has published 12 research papers and several chapters in books on
antimicrobial activity of plant products and healthcare quality.
Alessandra Pellerito is a Biologist graduated at the University of Bologna, Italy
(2013), with full marks (110/100 cum laude) after the initial B.Sc. in Biology
(Palermo, Italy). After a short period spent in the UK, she moved to Germany (Magde-
burg). At present, she works as Food Consultant in the private sector (Italy). Her first
articles on food chemistry have been published by the Journal of AOAC International.
Her first book is Food Sharing—Chemical Evaluation of Durable Foods (Springer).
vii
viii About the Authors
Rajeev K. Singla works as Assistant Researcher in Institutes for Systems Genetics,
West China Hospital of Sichuan University, Chengdu (Sichuan), China. He has previ-
ously worked as Assistant Professor in K. R. Mangalam University (Gurugram,
India). He has obtained his doctorate degree from University of Delhi, India, in the
field of natural product chemistry. So far, he has published 45 SCI articles with
cumulative impact factor of 131. He is also Founder and Chief Editor of Indo Global
Journal of Pharmaceutical Sciences (UGC-CARE, CNKI, and CrossRef linked
Journal) and Review Editor of Frontiers in Chemistry and Frontiers in Oncology.
He has so far reviewed 249 articles for 43 journals. One of his most recent publi-
cations is Analytical Methods for the Assessment of Maillard Reactions in Foods
(Springer).
Chapter 1
Relevance of Ayurveda. Therapy
of Holistic Application and Classification
of Herbs
Abstract The efficacy of herbal extracts has been often questioned due to pres-
ence of natural toxin loads like alkaloids and terpenes as well as farm-level applied
synthetic crop protection chemicals called pesticides, if any, and fungal toxins like
aflatoxins. In addition, the efficacy of synthetically prepared drugs is challenged
on account of containing process by-products and exerting side effects. The midway
therefore emerges as isolation of active ingredients from herbs or any food source. On
the other side, Ayurveda underlines holistic approaches in development of medicine
in which organic herbal powders—with or without aqueous herbal extracts—are
utilised as drug ingredients. It has been observed that herbs holistically are more effec-
tive than the active ingredients isolated from them, if side effects too are considered
along with time taken in recuperation. In general, the antimicrobial susceptibility tests
do not always confirm the same therapeutic action of drugs (against particular micro-
bial) corresponding to particular disease for which those are traditionally known and
holistically underlined in Ayurveda. It might be concluded that the therapeutic system
Ayurveda is still quite relevant.
Keywords Active ingredient · Allopathy · Antimicrobial activity · Ayurveda ·
Kapha · Pitta · Vata
Abbreviations
AI Active ingredient
AST Antimicrobial susceptibility test
BHA Butyl hydroxylanisol
CCRAS Central Council for Research in Ayurvedic Sciences
GSFA Codex General Standard for Food Additives
CODEX STAN Codex standard
COVID-19 COronaVIrus Disease19
DP Degree of polymerisation
DE Dextrose equivalent
F&B Food and beverage
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2021 1
R. K. Sharma et al., Indian Herbal Medicines, Chemistry of Foods,
https://doi.org/10.1007/978-3-030-80918-8_1
2 1 Relevance of Ayurveda. Therapy of Holistic Application …
FSSAI Food Safety and Standards Authority of India
MW Molecular weight
RS Relative sweetness
SARS-CoV-2 Severe acute respiratory syndrome coronavirus 2
TBHQ T-butyl hydroquinone
1.1 Introduction: Efficacy of Herbs and Synthetic Drugs
Facing Challenges
The modern medical science focuses on chemical compounds, called drugs, to be
taken individually or in combination to fight against disease. Such compounds are
either synthetically prepared or isolated from natural food or herb source.
Drugs are classified as per their specific action or efficacy against ailment.
Aspirin and paracetamol are called pain relievers; diazepam and alprazolam are
termed as anti-anxiety drugs; diphenylhydantoin and phenobarbital are referred as
anti-epileptics; levodopa and amantadine are known as antiparkinsonism; clonidine
and guanethidine are recognised as antihypertensive. Besides such a classification
of drugs based on their antidisease action, there are also drugs fighting against
microbial—bacteria, fungi and viruses—individually known as antibacterial, anti-
fungal and antiviral compounds. These compounds are collectively called antibiotics.
Despite applying the broad network of instrumental diagnosis and chemotherapeutic
cure system, the modern allopath physicians, however, use traditional medicine too
in the cases of ailments such as diseases concerning lungs (respiration) heart, liver,
nervous system and joint illnesses (pneumonia, hypertension, hepatitis, memory loss
and arthritis) (Dorsher and McIntosh 2011). In detail, the following diseases have
been reported to be treated by means of allopathic systems, methods and tradi-
tional procedures even in recent times with concern to the pandemics by ‘COron-
aVIrus Disease 19’ (COVID-19) or ‘severe acute respiratory syndrome coronavirus
2’ (SARS-CoV-2):
(1) Lung diseases (Ali and Alharbi 2020; Broor et al. 2001; Bussmann and Glenn
2010; Lin et al. 2014; Rigat et al. 2013; Ullman and Frass 2010; Younis et al.
2018; Zhang et al. 2020a b; Wang et al. 2020). In these situations, the concerned
treatments include oxygen use and infusion of intravenous fluids with life
support. In addition, Unani plant-based products and Ayurvedic procedures
are often reported to show antiviral properties (Kim et al. 2010; Li et al. 2005,
2016). In addition, the Indian Ministry of Ayush has recently communicated
that AYUSH 64, a polyherbal formulation developed by the Central Council
for Research in Ayurvedic Sciences (CCRAS), has been found to be effective in
treatment of mild-to-moderate cases of COVID-19 infection (PIB 2021). The
drug, named AYUSH-64 and initially developed for Malaria in 1980, has been
reproposed for COVID-19. AYUSH 64 includes Alstonia scholaris (aqueous
1.1 Introduction: Efficacy of Herbs and Synthetic Drugs Facing … 3
bark extract), Picrorhiza kurroa (aqueous rhizome extract), Swertia chirata
(aqueous extract of whole plant) and Caesalpinia crista (fine-powdered seed
pulp)
(2) Heart-related disorders (Arthur et al. 2006; Davidson et al. 2003; de Souza
Balbueno et al. 2020; Kim et al. 2010; Kumar et al. 2017; Li et al. 2005;
Maron 2015; Mashour et al. 1998; Sharma and Rana 2018; Sharma et al. 2017,
2019). With concern to India, a remarkable part of heart-related diseases—
atherosclerosis, coronary artery illness, hypertension and myocardial infarc-
tion—are reported to be often studied when speaking of public safety. In this
ambit, the promotion of Ayurveda, Unani, Siddha and alternative/traditional
therapies is extremely promoted and encouraged (Mahalle et al. 2012)
(3) Liver diseases (Bhatt and Bhatt 1996; Govind 2011; Rajaratnam et al. 2014;
Yang et al. 2002; Xiong and Guan 2017)
(4) Illnesses of the human nervous system (Bussmann et al. 2010; Chen et al. 2007;
Dorsher and McIntosh 2011; Pandian et al. 2006; Ven Murthy et al. 2010).
The well-known traditional Ayurvedic drugs for treatment of these ailments
normally include the major herbs Emblica officinalis (amla), Commiphora mukul
(guggal), Capparis spinosa (himsra) with Cichorium intybus (chicory), Centella
asiatica (brahmi) and Commiphora mukul with calcined conch (shankh bhasm),
respectively. These herbs are also becoming part and parcel of some medicine
prescribed by allopath physicians. The reason for adopting Ayurvedic herbal
medicine seems to be consideration of side effects, when the patient undergoes
prolonged chemotherapy.
There are several cases when overmedication becomes the treatment pathway
for a patient. For example, the patient feels partial improvement with intake of
tablets, in a few cases of arthritis, particularly spondylitis: anti-inflammatory drug
of dichloro-anilino phenyl structure like diclofenac sodium, antibacterial drug of
beta-lactum structure like cefixime and analgesic of acetylaminophenol structure
like paracetamol. However, after a few months of medication, the patient again
undergoes panic situation with feeling of additional complications of swelling in
legs and excessive breath filling of lungs with normal body movement, according
to unpublished experiences by the first author of this book. Normally, such a
disease is diagnosed as increased creatinine and urea level in the blood (blood
test report) as well as reduced blood ejection with decreased heart efficiency
(Doppler effect test report). The patient is further diagnosed for clogging of
arteries and even when angiography report is negative: he or she is subjected
to scanning for stress myocardial perfusion, and the medication goes on even
when this test report is negative. The physician often prescribes in such a case
metoprolol succinate [1-(4-(2-methoxyethyl)phenoxy)-3-(1-methylethyl)amino)-2-
propanylsuccinate], furosemide (4-chloro-N-furfuryl-5-sulfamoylanthranillic acid)
and aspirin (acetyl salicylic acid), in particular if patient feels inconvenience in move-
ment with respiration complication even after the blood pressure is either normal
or is made in normal range with regular intake of normal anti-hypertensive like
4 1 Relevance of Ayurveda. Therapy of Holistic Application …
losartan potassium [monopotassium salt of 2-butyl-4 chloro-1-(p-(o-1H-tetrazol-5-
ylphenyl)benzyl) imidazol-5-methanol] and/or amlodipine besylate [phenyl bisul-
phite of 2-((2-aminoethoxy) methyl)-4-(2-chlorophenyl)-1,4-dihydro-6-methyl-3,5-
pyridinedicarboxylic acid 3-ethyl 5-methyl ester].
Then, after 6-month-prolonged allopathic treatment, in the same condition of
painful breathing on body movements, the patient sometimes calls for a vaidya
(Ayurvedic physician). Then, the disease is diagnosed as vata or gastric trouble just by
putting fingers on his or her wrist vein. The vaidya prescribes avipathikar churna—
a mixture of sugar 50%, trivrit (Ipomoea turpethum) 33.33%, lavang (Syzygium
aromaticum) 8.33% and each of tejpatra (Cinnamomum tamala), elaichi (Elettaria
cardamomum), vidang (Embelia ribes), vid lavan, nagarmoth (Cyperus rotundus),
amla (Emblica officinalis), bibhitak (Terminalia bellrica), haritiki (Terminalia
chebula), pippali (Piper longum), kalimirch (Piper nigrum) and sunthi (Zingiber
officinale) 0.75% which makes the patient gradually recuperate within two months,
according to unpublished experiences by the first author of this book.
The efficacy of multi-herbal mixtures is often challenged due to presence of natural
toxins load like alkaloids and terpenes as well as farm-level applied synthetic crop
protection chemicals called pesticides, if any, and fungal toxins due to harsh hot-
moist storage environment like aflatoxins. However, allopathic or chemotherapeutic
drugs—synthetic compounds as well as bio-product isolates—are too challengeable
on account of their side effects in case of a prolonged treatment. Ayurvedic herbal
treatment seems to be adoptable when herbs grow in conserved soils of natural
dense forests, synthetic pesticide application is avoided, natural pesticide like neem
(Azadirachta indica) leaf juice is applied on need, and cool-dry environment during
storage is maintained. In the case when herbs used are free from synthetic insecticides
and have aflatoxins and other naturally occurring contaminants and toxins well in
limit (aflatoxin <30 μg/kg; aflatoxin M in milk used for Ayurvedic preparations
<0.5 μg/kg; ochratoxin A in wheat, barley and rye if used <20 μg/kg; agaric acid
<100 ppm; hydrocyanic acid <5 ppm; hypericine <1 ppm; and safrole <0 ppm)
(FSSAI (2011), only then general Ayurvedic herbal preparations might be supposed
to act effectively against ailment.
Despite their purity, herbs are often questioned for presence of toxin load of
alkaloids, terpenes (mostly skin allergens) and tannins in chemical composition of
herbs. This challenge of composition-wise herbal toxins exists in the domain of
Ayurvedic practice, how to administer drug dosage.
The efficacy of synthetically prepared allopathic drugs is also challenged on
account of containing process by-products and exerting side effects. The midway
therefore emerges as isolation of active ingredients from herbs or any food source.
This paper is an attempt to observe the consequences of active ingredient (AI) isola-
tion from food source by means of the study of Charak Samhita text to understand
the holistic classification and application of herbs as well as test reports concerning
herbs efficacy. The conceptualisation of observed phenomena is also a declared aim.
1.2 Observation: Limitations of Herbs, Synthetic Drugs … 5
1.2 Observation: Limitations of Herbs, Synthetic Drugs
and Active Ingredients Isolated
The efficacy of both herbs and synthetic drugs is often challenged due to being loaded
with toxins and by-products to a considerable extent. The midway therefore emerges
as isolation of active ingredients from herbs or food source.
The natural food additives or active pharmaceutical ingredients isolated from food
source turn food processing or drug manufacturing somewhat safe. However, at the
same time extraction process turns farm/forest yield unsafe, after active ingredient
removal, if presented in market for human consumption. Otherwise, it would be
waste, if destroyed. For example, when natural extracts or essential oils are taken
out of spices, the de-oiled portion of spices presented in the market for human
consumption obviously belongs to inferior quality; otherwise, it will be all waste
if destroyed. However, natural isolates can improve processed food or drug quality
to an extent if used in place of synthetic additives.
Extraction of digestive enzymes from fruits and vegetables is another example
which perhaps explains clearly how the main or almost entire edible part of these food
articles is qualitatively deteriorated after enzyme extraction. The papain-free papaya
fruit is nowadays normally available in market which cannot meet out the consumer
requirement, particularly if it is prescribed by the physician to the patient. Papain
or papayotin, the water-soluble and one of the most thermo-stable enzymes with
remarkable digestive properties, is obtained as dried and purified latex of papaya.
The valuable digestive protein named papain is used not only in pharmaceutical
preparations, but also vastly in food industry mainly as meat tenderiser, beer chilling
haze (due to presence of proteins) remover and tobacco quality improver. In addition
to pharmaceutical and food industries, it is also used in cosmetic, leather and textile
industries (Banchhor and Saraf 2008; Dubey et al. 2007; Fernández-Lucas et al. 2017;
Li et al. 2016; Mamboya 2012; Manohar et al. 2015; Sangeetha and Abraham 2006;
Sim et al. 2000; Xu et al. 2008; Zhang et al. 2020a, b). Therefore, the vast industrial
demand for digestive enzyme papain is met out, nowadays, by almost removal of
latex from papaya fruit.
The purchase of papaya, which is almost papain-free declared, from market with
the idea that it will help in recuperation of a patient suffering particularly from
constipation might prove fallacy or delusions.
Extraction of vitamins from food sources to meet out their industrial demand
as medicinal, food and feed supplements also might lead to similar situation. For
example, green leafy vegetables are remarkable sources of ether-soluble vitamin A
and vitamin K (Booth and Suttie 1998; Chandrika et al. 2006; Gupta and Prakash
2009; Kamao et al. 2007; Oboh 2005; Oboh and Akindahunsi 2004; Raju et al. 2007;
Schönfeldt and Pretorius 2011; Sim et al. 2020; Suttie 1992; Violi et al. 2016; West
and Darnton-Hill 2008). If these vitamins are extracted from green leafy vegetable
paste or powders and after extraction, the remaining major part of food article is sold
as green vegetable powder (e.g. spinach powder), it is a deceit with consumer who
purchases it for recuperation from a disease due to vitamin A and K deficiencies.
6 1 Relevance of Ayurveda. Therapy of Holistic Application …
Vitamin A and vitamin K deficiencies create abnormalities concerned with night
vision and blood clotting, respectively. Any person suffering from these abnormalities
is expected to recuperate fast if he regularly consumes green leafy vegetables and
their powders. However, vitamin extraction from these food articles might prove
this incorrect and unreliable impression. Vitamin C or ascorbic acid present in citrus
fruits, tomatoes, potatoes, green leafy vegetables, etc., which can be extracted with
water from these natural sources, because it is water-soluble. These food articles,
after extraction of vitamin C, are not enough effective for a person suffering from
scurvy or any infection requiring ascorbic acid to catalyse cell redox (reduction–
oxidation) reaction. It also seems that AI isolated from food source might have their
own limitations due to side effects, in absence of various health supportive ingredients
left in remaining food after isolation.
In the light of isolation of AI, the ‘Go Natural’ theme in food sector might also be
analysed. The ‘Go Natural’ theme, through public awakening, opened the vistas for
the addition of natural additives instead of synthetic chemicals during processing of
food articles. The following situations can be considered in this ambit:
(a) The natural antioxidant vitamin E (tocopherols) instead of synthetic compound
TBHQ (t-butyl hydroquinone) and BHA (butyl hydroxylanisol) in oils and fats
during frying process (Fig. 1.1)
(b) Natural flavour enhancer like yeast extracts instead of synthetic compound
monosodium glutamate in seasoning process
(c) Natural flour treatment agent (cysteine) instead of synthetic compound
potassium bromate in bread making (Fig. 1.2)
Fig. 1.1 Tocopherols (and also tocotrienols), generally named vitamin E, may be suggested as
valid alternatives for TBHQ and BHA in human nutrition
1.2 Observation: Limitations of Herbs, Synthetic Drugs … 7
Fig. 1.2 Cysteine can be suggested against potassium bromate in bread making as a natural additive
(d) Natural fortifying vitamins instead of synthetic counterparts in any food article
particularly food supplements
(e) Natural colours like annatto or curcumin instead of synthetic colours like
tartrazine or sunset yellow.
These examples can demonstrate the possible use of natural processing aids
substitution instead of synthetic compounds in food manufacturing, which nowa-
days are considered as public health concerns. Needless to say, the ‘Go Natural’
theme contributed a lot to promotion of natural additives application in and removal
of synthetic additives from food processing, turning it safe. But there is other side
too of this theme. It also contributed to extraction of functional ingredient from
farm output, turning it unsafe. It means foods deprived of active ingredients and
functionalism are not effective towards fulfilment of consumers’ expectations for
recuperation if they are ill and advised to eat a functional food—fruit or herb—by
physician (normally Ayurvedic physicians).
The foods function in human body as per their ingredients’ composition and chem-
ical (minerals, vitamins, etc.) contents of ingredients. In some cases, food function-
alism is closely related to a molecule; say papaya’s anticonstipation features with
enzyme papain, citrus fruits’ antiscurvy characteristics with vitamin C and turmeric’s
antiseptic characteristics with curcumin. The major portion of food after extraction of
functional ingredient or specific compound does not function well in the human body.
We can say that papain extracted from papaya as tenderiser improves meat quality,
but papaya loses efficacy to fight against constipation in human body after consider-
able extraction of latex, containing papain. Similarly, the major portion of turmeric
after considerable extraction of curcumin loses antiseptic nature although curcumin,
substituting synthetic yellow colours in processing of food articles, improves quality
of processed foods. Although natural food additives turn food processing safe, farm
yield is unsafe after their extraction. On the other side, the industry of packaged foods
and the pharmaceutical industry have been continuously demanding active isolates,
and this industrial demand might pose a serious threat to public health. A patient is
perhaps deceived when he or she purchases a functional food on physician’s advice,
but gets food deprived of functional ingredient.
8 1 Relevance of Ayurveda. Therapy of Holistic Application …
1.3 Hypothesis: Herbs Holistically More Effective Than
Isolated Active Ingredients
In fact, the effects of food are not just for which functional or active ingredient—
mineral, vitamin or protein—in how much percentage is present in it. The food—as
entire composition of ingredients—acts on the human body. In India, it is said that
whey or chhachh—the liquid left after extracting out butter from curd (dahi)—
should be consumed after taking meals. Such health directions are concerned with
the routine human actions, not with the components of food articles. Secondly, a
little clinically tested risk reduction claims of food articles aim at the presence of
a functional additive say ascorbic acid, often extracted from natural products and
added to any kind of food ingredients composition including high sugar, salt or fat
contents. As such there is also other side of health or nutrition or risk reduction claims
that those contribute to extractions of functional ingredients from farm yield, turning
it unsafe, for the sake of nominal safety improvement of packaged food articles. This
simple food intake phenomenon might be conceived as a therapeutic hypothesis:
herbs holistically are more effective than active ingredients isolated from them. It
seems that Indian therapeutic system adheres to this principle.
1.4 Studies in the Context of Hypotheses
The six main tongue tastes—sweet, sour, salty, pungent, bitter and astringent—result
from several botanical ingredients called herbs and spices, when speaking of cuisine.
The most prevalent herbs and spices used along with sugar and/or honey and/or salt
in Indian cuisine for taste making are summarised as follows:
(1) Almond kernels
(2) Aloe
(3) Amla
(4) Asafetida
(5) Basil leaves
(6) Bay leaves
(7) Black pepper
(8) Caraway
(9) Cardamom
(10) Chili
(11) Cinnamon
(12) Clove
(13) Coconut
(14) Coriander
(15) Cumin
(16) Dates
(17) Fennel
1.4 Studies in the Context of Hypotheses 9
(18) Fenugreek
(19) Garlic
(20) Ginger
(21) Lemon juice
(22) Licorice
(23) Long pepper
(24) Mace
(25) Mustard seeds
(26) Nutmeg
(27) Onion
(28) Pomegranate seeds
(29) Poppy seeds
(30) Pumpkin seeds
(31) Raisins
(32) Rose petals
(33) Saffron
(34) Sesame seeds
(35) Tamarind
(36) Thyme
(37) Turmeric.
It is worth mentioning that Ayurveda, the Indian therapy system which means
science of longevity, recognises six tastes: sweet, sour, salty, pungent, bitter and
astringent. Dr. David Frawley and Dr. Vasant Lad mention in their book ‘The Yoga of
Herbs: An Ayurvedic Guide to Herbal Medicines’ (Frawley and Lad 1993) that these
tastes are considered to be paired in three taste groups on the basis of the common
post-digestive effect, vipaka. In this ambit, a sweet vipaka includes two of the original
tastes (sweet and salty); in addition, a pungent vipaka is the common attribution for
astringent, bitter and pungent tastes, while sour vipaka is ascribed to sour taste only
(Fig. 1.3). In addition, the following stages (of digestion)—kapha, pitta and vata—are
in strict relation with above-mentioned tastes in terms of alleviation or aggravation
of digestion stages.
1.5 Holistic Classification and Application of Herbs
in Charak Samhita
In accordance to the Charak Samhita text, XVI, 43, Frawley and Lad explain the
Ayurvedic classification of herbs, as per the observed taste, which is summarised as
follows (Frawley and Lad 1993).
