Abstract
MANAGEMENT OF HYPERLIPIDAEMIA WITH ORGANOLEPTIC CHARACTER (TASTE) AS PER SIDDHA CONCEPT

*Dr. B. Vikesh M.D(s) and Dr. S. Thanikaiselvi

ABSTRACT

Hyperlipidaemia (Adhithoola noi) is a well-known metabolic disorder, prevalent in 30-40% of the people worldwide and generalized, abdominal and combined obesity was 56%, 71.2%, and 51.3% respectively in 2018. It is one of the most important factors of morbidity and mortality related to atherosclerotic cardiovascular disease. Siddha medical system is one of the ancient systems. As per Siddha system, tridosham or the three humours namely vatham, pitham and Kapham are in a state of equilibrium, potentiate the well-being of human body. Imbalance of any of these humours initiates the disease and its further progression. In Siddha tridosham, kapham is the prime humour to initiate this disease. Neutralizing the vitiated humours by medicinal herbs (root, bark, leaves) based on their organoleptic characters especially taste such as bitter, pungent, astringent are taken to therapeutic regimen. Bitter substances were high in observed plants and Leaves were high rank of part used as plant raw materials of the taste in bitter, pungent and astringent taste for treating Hyperlipideamia. In this constitution based individualized medicine, taste place a major role in selection of medicinal herb for an individual. This article deals with the siddha intervention of management of hyperlipidaemia with special reference to the taste of herbs.

Keywords: Hyperlipidaemia, Siddha, Tridosham, Taste, Medicinal herbs.


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