Importance of Trividh Kukshiya Matravat Aahara in Relation to Digestion of the Food

According to Ayurveda food is one of the significant factors for health as well as source for diseases i.e., wholesome food is responsible for pleasure and unwholesome food is responsible for unhappiness. Alongside the quality of food, the quantity of food is also a lot of significant that how it is taken, on the grounds that food taken in ill-advised manner can prompt various diseases. Digestion of food is considered as one of the most important physiologic processes in our body to be of prime significance in conserving health. A nutritious eating regimen won't have the most extreme effect in promoting health unless the digestive capacity is optimal. Balanced Agni (digestive fire) is basic for appropriate digestion of food, for this reason the idea of Matravat ahara ought to be considered as portrayed in Trividhkukshiya viman adhyay. For proper digestion of food, it should be consumed in appropriate quantity as described in Trividh kukshiya adhyaya, where it is specifying that, stomach capacity is divided into 3 parts: One part of it is filled up with solid food, the second part with liquids and the third part is left for Vata, Pitta and Kapha. Thus, the good quality food taken in appropriate amount will nourish the tissue elements of the body along with mind and senses only when it is properly digested. This article aimed to signify importance of Trividh kukshiya matravata aahara for proper digestion.

Dietary Curcumin Promotes Gilthead Seabream Larvae Digestive Capacity and Modulates Oxidative Status

The larval stage is highly prone to stress due to the ontogenetic and metabolic alterations occurring in fish. Curcumin inclusion in diets has been shown to improve growth by modulating oxidative status, immune response, and/or feed digestibility in several fish species. The aim of the present work was to assess if dietary curcumin could promote marine fish larvae digestive maturation and improve robustness. Gilthead seabream larvae were fed a diet supplemented with curcumin at dose of 0 (CTRL), 1.5 (LOW), or 3.0 g/Kg feed for 27 days. From 4 to 24 days after hatching (DAH), no differences were observed in growth performance. At the end of the experiment (31 DAH) LOW larvae had a better condition factor than CTRL fish. Moreover, HIGH larvae showed higher trypsin and chymotrypsin activity when compared to CTRL fish. LOW and HIGH larvae were able to maintain the mitochondrial reactive oxygen species production during development, in contrast to CTRL larvae. In conclusion, curcumin supplementation seems to promote larvae digestive capacity and modulate the oxidative status during ontogeny. Furthermore, the present results provide new insights on the impacts of dietary antioxidants on marine larvae development and a possible improvement of robustness in the short and long term.

A STUDY ON MEDICINAL PLANTS USED IN KARKIDAKA KANJI: A HEALTH TRADITION OF KERALA

Karkidakam (July- August) is the last month of Malayalam calendar and is one of the months that falls under monsoon season. The month is regarded as the most suitable time for rejuvenation therapies. Karkidaka chikitsa are well known tradition of Kerala, which focuses on detoxification of the body and prevention of monsoon related diseases. Karkidaka kanji is a medicated porridge consumed by the people as the part of Karkidaka chikitsa. The kanji increases the digestive capacity and strengthens the body. It is believed that the kanji will be providing immunity for the upcoming year. The present work reveals the importance of Karkidaka kanji and the plants used in the conventional method of its preparation. The information regarding the plants used was obtained from the Ayurvedic Doctors, Ayurvedic practitioners and local peoples of different regions of Kerala. The study enumerates the list of 87 plant species belonging to 42 families to be used in the preparation of Karkidaka kanji. The kanji is generally prepared using Njavara rice, spices and various other herbs like Sida cordifolia, Boerhavia diffusa, Mimosa pudica, the extract of ‘Dashapusham’ etc. The ingredients and preparation of Karkidaka kanji varied in different region according to the availability of plants. These ingredients are therapeutically active source of drug for various disease and ailments. Still there exists a lot of possibilities for investigating the potential pharmacological activates of these plants. Thus systematic documentation of such traditional system indicating the importance of plants opens up the opportunity for future research.

Effect of Salinities and Dietary Patterns toward Fullness of Gut and Gut Evacuation Time of the Newly Introduced Penaeus merguiensis Larvae

The gut capacity of shrimp larvae is minimal, and their digestion is often challenged by the inevitable fact that they tend to develop slowly during the zoea stage. Many studies approved that the digestive capacity of shrimp larvae could be improved by increasing the retention time of food in the intestine. Gut evacuation time and fullness of the gut are crucial parameters in assessing the growth of shrimp larvae, and the diet as well as environmental conditions indeed influence the activity of these parameters. Although many species of shrimps have a wide salinity tolerance, more specific research on salinity and its relation to the type of diet is necessary to find the optimum condition supporting the growth of shrimp larvae. By employing Penaeus merguiensis larvae, this study evaluates the effect of three nominal salinities (28, 32, and 36 ppt) and types of diets (Diet A: 100% live feed; Diet B: 100% FRIPPAK; Diet C: a combination of Diet A and Diet C, 50 % each) toward the fullness of gut and gut evacuation time of the newly introduced Penaeus merguiensis larvae culture. The result showed that the longest gut evacuation time and the highest percentage of gut's fullness were found in all Zoea reared with Diet A at salinity 28 and 32 ppt; Zoea-1 at 28 ppt with Diet A; Zoea-2 at 32 ppt with Diet A; Zoea-3 at 32 ppt with Diet A. Longer gut evacuation time would have an impact on the higher percentage of the fullness of gut. The higher fullness of the gut also indicates that the larvae have the best capacity to produce energy and achieve optimum growth.

A REVIEW ON THE PROBABLE MODE OF ACTION OF HINGUVACHADI CHURNA (POWDER)- AN AYURVEDIC FORMULATION WITH MULTIFACETED ACTION

Since time immemorial, a wide variety of various formulations have been used by Ayurvedic physicians to treat different gastro intestinal disorders which includes Churna (powder), Kwatha (decoctions), fermented preparations like Asava and Arishta, Lehya (linctus), Vati/ Gutika (tablets) etc. Agnimandya (slow digestive power) is considered as the root cause of all disorders in Ayurveda, especially gastrointestinal disorders. Hinguvachadi Churna is a time tested formulation widely used by Ayurvedic practitioners for correcting the digestive power of our body. There are 24 constituents in this formulation and is indicated in the management of certain specific disease conditions originated because of Vata and Kapha humour. Modern scientific world always need explanations and logic behind the mode of action of various Ayurvedic procedures. This review is an attempt to explain the mode of action of this formulation. On analysing the properties of the ingredients, it was found that it is predominant of Katu rasa (pungent taste), Ruksha (dry) Teekshna (sharp) Guna (property), Ushna veerya (hot potency), Katu vipaka (pungent taste after bio transformation). These properties are responsible for the various pharmacological action of the formulation in Ayurvedic terms. As per modern pharmacology, phytoconstituents of many herbs are having action concerned with motility and secretions of Gastrointestinal tract, ultimately resulting in improved digestive capacity of our body. Analysis of mode of action gives a deep insight about the usage of formulations with a better understanding. The physician can apply his logic to use the medicine in contexts other than indicated.

Workshop Menu MP-ASI untuk Menjaga Status Gizi Balita di Kota Mataram

Basic Health Research Data 2018 states that the prevalence of malnutrition in infants is 18.8%. MPASI, complimentary food to breast milk, is food or drink containing nutrients, given to babies or infants aged 6-24 months, and given in stages according to the age and digestive capacity of the babies or infants to meet their nutritional needs other than breast milk. This dedication aims to improve the nutritional status of infants under five years old by providing nutrition education to mothers of children under five related to the provision of complementary feeding recommended by WHO. The method used is counseling to 30 mothers of toddlers in Mataram City. The results of the community service activity show that there is an increase related to participants’ knowledge of complementary foods, solving problems for children who do not want to eat, and an increase in commitment to make complementary foods according to those recommended by WHO. The conclusion of this dedication is an increase in knowledge and willingness of mothers to provide food in accordance with WHO recommendations.

Comparative characterization of digestive proteases in redhead cichlid (Vieja melanurus) and twoband cichlid (Vieja bifasciata) (Percoidei: Cichlidae)

ABSTRACT In the Southeast of Mexico, there are many native cichlids with commercial interest such as redhead cichlid (Vieja melanurus) and twoband cichlid (V. bifasciata), which have a great local demand and excellent meat quality. However, it is necessary to implement their culture based on nutrition studies and digestive biochemistry. This study’s objective was to characterize these two cichlids’ digestive proteases (pH, temperature, and inhibitors) through biochemistry techniques. Results showed that V. melanurus and V. bifasciata have a digestive capacity analogous to other omnivore fishes, where the optimal pH values of stomach proteases (4 and 2, respectively) and intestinal proteases (6 and 12, respectively), the optimal temperature of acid (35°C and 55°C, respectively) and alkaline proteases (45°C and 55°C, respectively) are quite similar. Both species presented high thermal and pH stabilities. Inhibition showed that V. melanurus is more sensitive to specific inhibitors for alkaline proteases than V. bifasciata. In conclusion, V. bisfasciata and V. melanurus have different digestive protease patterns. Both species can hydrolyze different protein ingredients to formulate a specific diet. Nevertheless, V. bifasciata is more resistant to the presence of inhibitors, which allow it to include vegetable proteins in its diet.