1. The document discusses the concepts of aahara, parinama and bhaava in Ayurveda. Aahara refers to food consumed, parinama refers to the digestion and metabolism of food, and bhaava refers to the factors in the body responsible. 2. It identifies the six main bhaavas or factors responsible for parinama - ushma, vayu, kleda, sneha, kala and samayoga. Their specific roles in digestion are described. 3. The process of digestion and the roles of the digestive organs like the mouth, stomach, small intestine and their secretions are summarized.

1. By:
Dr.Vinaykumar Hiremath
P.G. Scholar
Guide:
Dr.J.R.Joshi
Proff. & H.O.D
Department Of Moulika Siddhantha
Ayurveda Mahavidyalaya
Hubli

2.  आहार : पंचमहाभूतात्मके देहे आहारॊSपप पांचभौततक:,
सम्यग्पिपक्िो भूत्िा स्िान्गुणानभभिर्धयतत.. (सु.सू.४६/५२५)
The substance consumed, which on their vipakva nourishes
the respective gunaas of panchamahabhuta in the body is
called as aahaara.
 पररणाम : पचनम्पररणणततिः (अ.हृ.सू.९/२०)
भुक्तान्न पचने इतत क्रिया: (च.शा.६/१४)
The process of digestion(& metabolism) of the ingested food is
called as parinaama.
 भाि : भितत शरीरमनेन स्स्ितेन इतत भाि: (च.इ.४/१६)
The factors present in the body are called as bhaava.

3. अहार पररणामकर भािा: - पुनरूष्मा िायु: क्लेदिः स्नेह: काल:
समयोगश्च इतत …. (अ.सं.सू.१०/६)
आहार पररणामकरास्स्त्िमे भािा भिस्न्त . तद्यिा – ऊष्मा िायु: क्लेद: ,
स्नेह:, काल:, समयोगश्चेतत … (च.शा.६/१४)
Thus – the factors present in the shareera
which are responsible for the digestion & metabolism
of the ingested food are collectively called as आहार
पररणामकर भािाs.
They are – उष्मा ,
िायु,
क्लेद,
स्नेह,
काल, &
समयोग.

4.  ऊष्मा: ऊष्मन ्पाचक िस्न्ह: तस्य कमं पचनं. (च.शा.६/१५)
Here पाचक िस्न्ह is to be considered as the त्रयोदश अस्ननऽ
viz.. जठरास्नन, सप्त र्ात्िास्ननऽ & पंच भूतास्ननऽ as because
the पचन क्रिया takes place at these levels consequently.
िायु: Here it is to be considered as प्राण & समान िायु based
on there vishesha karma i.e.. प्राणो…अन्न प्रिेशकृ त्.
समानॊ..अन्नं गृह्णातत पचतत पििेचयतत मुंचतत.
क्लेद: शरीरस्िं जलम्, द्रिद्रव्यपिशेषो िा.. (च.सू.२६/४३)
तत्राऽयमामाशयस्ि: अन्नसंघातस्य क्लेदनात्क्लेदक:.
Here it is to be considered as jala bhaaga present in
the body specially the kledaka kapha present in
amaashaya which does the annasanghaata.

5. स्नेह: देहस्य स्स्ननर्त्िं , देहमादधिकरं मलसंगनाशनम्.
(च.भस.२/७)
The snigdhamsha of the body which
maintains the moistness of the body & helps
for malasanga naasha is Sneha.
काल: काल इतत पाककालो तनशािसानाददरूप:
The time taken for the आहार पाक.
समयोग: समयोग इतत अहारस्य
प्रकृ त्याद्यष्टाहारपिधर्पिशेषायतनसम्योग:..
The समयोग is attributed to the
wholesomeness of food as explained in the
आहार पिधर् पिशेषायतन.

6.  तत्र तु खल्िेषाम्ऊष्मादीनाम्आहारपररणामकराणाम्
भािानाभममे कमधपिशेषा भिंतत.
तद्यिा – ऊष्मा पचतत , िायुरपकषधतत, क्लेद:
शैधिल्यमापादयतत, स्नेहो मादधिं जनयतत, कालिः
पयाधस्प्तमभभतनिधतधयतत, समयोगस्तेषां पररणामर्ातुसाम्यकर:
संपद्यते..
 ऊष्मा– पचतत– digests
 िायु– अपकषधतत- divides the food into tiny particles &
propels to the next organ.
 क्लेद- शैधिल्यमापादयतत- disintigrates the food mass to
form a mucilaginous substance.
 स्नेह- मादधिं जनयतत- makes the food soft & slimy.
 काल- पयाधस्प्तमभभतनिधतधयतत- allows the food to get
properly digested & absorbed,
 समयोग- पररणामर्ातुसाम्यकर: संपद्यते- brings about
dhaatu saamyata.

7. ऊष्मा The active form of the पाचकाग्नि, पंच भूताग्नि एवं
सप्त धात्वाग्निs
पचािा
िायु Maintaining the proper functioning of प्राण & समान
िायु
अपकषधण
क्लेद Maintaining the moistness of आहार द्रव्य शैधिल्य
स्नेह Maintaining the softness of आहार द्रव्य मृदुता
काल Maintaining the proper digestion of प्रात: - सायंकाल
भोजन
पररपक्िता
समयोग Maintaining the wholesomeness of आहार द्रव्य as
per आहार पिधर् पिशेषायतन
र्ातुसाम्य

8.  Defn.- Breaking down of large & complex
molecules of food into small & simple
molecules for the utility of body cells &
synthesis of Energy.
 Phases
 Ingestion-----------------प्राण िायु
 Movement---------------समान िायु
 Digestion-----------------ऊष्मा, क्लेद, स्नेह & काल
 Absorption---------------समयोग
 Excretion------------------अपान िायु

9.  Processing of food
 Types
 Mechanical (physical)
 Chew
 Tear
 Grind
 Mash
 Mix
 Chemical
 Catabolic reactions
 Enzymatic hydrolysis
 Carbohydrate
 Protein
 Lipid
9

10.  Structures
 Mouth
 Oral Cavity
 Pharynx
 Esophagus
 Stomach
 Duodenum
 Jejunum
 ileum
 Cecum
 Ascending colon
 Transverse colon
 Descending colon
 Sigmoid colon
 Rectum
 Anus
 Accessory structures
 Organs
 Teeth
 Tongue
 Salivary glands
 Liver
 Gall bladder
 Pancreas
 पंचादश कोश्ठांगाऽ

11.  Functions of mouth:
Mastication.
Salivary secretion
Saliva: 1000ml/day
Specific Gravity: 1002-1008
Composition :
99.27% water
Inorganic salts: 0.2%
(NaCl, KCl, NaH, Ca2CO3, Ca2Po4,
K2SO4)
Organic Substances:0.3%
Enzymes: Ptyalin , maltase
lysozyme etc
Gases: 0.03% (CO2, O2, N)
• Partial Digestion of
Carbohydrates
• Moistening of Food(anna
sanghata kledana)
• Rasa bodhana
Mukha shodhana

12. Sequence
Voluntary stage
Push food to back of mouth
Pharyngeal stage
Raise
Soft palate
Larynx + hyoid
Tongue to soft palate
Esophageal stage
Contract pharyngeal muscles
Open esophagus
Start peristalsis
Control
Nerves
Glossopharyngeal
Vagus
Accessory
Brain stem
Deglutition center
Medulla oblongata
Pons

13.  येनानाम्मुखम्उस्त्िज्य िक्त्रात्कु क्षिम्प्रपिश्यतत
तत्कमाधन्न प्रिेशाख्याम्तत्दश: त्रत्रपिर्: स्मृतम्..
The series of acts guided by praana vayu , by which the food
in the mouth passes onto the stomach is called
annapravesha. This act consists of 3 stages.
1st stage: passing of food from mukha to
saptapaada(pharynx). This is effected by the closure of the
mouth caused by the jihva & urdhva taalu. This act forces
food into the pharynx.
2nd stage:
 The food from the pharynx is pushed into the oesophagus
by the contraction of the constrictor muscles of the
pharynx.
 3rd stage:
The contraction of the oesophagus push the food into
amashaya.

14. प्राण िायु + समान िायु

15. Functions of Stomach
Mix food
Reservoir
Start digestion of
Protein
Nucleic acids
Fats
Activates some enzymes
Destroy some bacteria
Makes intrinsic factor – B 12
absorption
Absorbs
Alcohol
Water
Lipophilic acid
B 12

16. The process:
Mucous cells of neck of stomach
secreating mucous.
Zymogen cells secreating enzymes.
Parietal cells secreating HCl.
The contents of all these cells together
constitute gastric juice. The components of
gastric juice---
Enzymes + HCl + Mucin
a) gastric lipase acting on fats
b) gastric proteinase acting on proteins
c) rennin- curdling of milk

17.  The enzymes mentioned above act upon different food
substances and prepare them for the next phase of
digestion. And the end products formed at this stage of
gastric digestion are—
1) insoluble casinogen is changed to soluble casinogen
of milk by rennin.
2) fats are changed to fatty acids and glycerols
3) proteins are converted to meta proteins , protioses &
peptones.
The gastric mucin (क्लेद + स्नेह) protects the mucous
membrane of stomach. Disintegration of food into fine
particles by the churning movements of the stomach is
called Chymification and the food thus formed is called
as Chyme (action of ऊष्म under the influence of िायु
facilitated by क्लेद/स्नेह & due to काल पररणाम) .

18. Extends from pyloric
sphincter  ileocecal
valve
Regions
Duodenum
Jejunum
Ileum
Movements
Segmentation
Peristalsis

19.  There are finger like projections called Villi.
the digestive glands of small intestine are called
Crypts of Liberkuhn which are seen in between the
villi throught the mucous membrane.
 The Brunners glands present in duodenum
Secrete Haemopoitic principle.
 Payer`s patches present in the ileum , consists
of lymphoid tissue.
The villi are made up of single layered semi
permeable epithelial membrane & helps in
absorption of the digested food material by
Diffusion. this inturn enters the capillaries &
lacteals. Capillaries of villi, form portal venous
system to drain their contents into liver through
portal circulation. The lacteals converge together to
form cisterna chyli & thoracic duct. This duct
opens into left subclavian vein, which ultimately
joins superior venacava ending in right atrium.

20.  Secretes digestive
enzymes
 Peptidases
 Amino-
 Di-
 Tri-
 Sucrases
 Maltase
 Lactase
 Saccharidases
 Di-
 Tri-
 Lipase
 Nucleases
 Absorbs
 80% ingested water
 Electrolytes
 Vitamins
 Minerals
 Carbonates
 Active/facilitated
transport
 Monosaccharides
 Proteins
 Di-/tripeptides
 Amino acids
 Lipids
 Monoglycerides
 Fatty acids

21.  Intestinal juice:
Quantity: 1-2 litres/day
specific gravity: 1010
water: 98.5%
solids: 1.5%
Among the solids, the inorganic salts are NaCl, KCl,
MgCl, NaHCO3, Na2PO4, & organic compounds
are enterokinase, a hormone which activates the
enzymes of this juice.
Enzymes of Intestinal juice:
Erepsin & arginase- protein splitting enzyme
Amylase – starch splitting enzyme
Sucrase- acts on sugarcane sugar
Maltase- acts on malts
Lactase- acts on lactose
Lipase- acts on fats

22.  But the intestinal juice , alone cannot complete the
digestion process. The bile juice from liver & the
pancreatic juice from pancreas join the job & the
digestion almost completes at this level.
Functions of Liver
Produses bile juice
Converts
carbohydrates into
glucose (Glucogenesis)
Converts fats into
glucose (Gluco neo
genesis)
Stores fat soluble
vitamins- A.D.E.K
Produces urea , uric
acids & some of the
amino acids from
proteins

23.  Composition of Bile juice:
Water: 94.14%
Solids: 5.86%
Mucin & Pigments: 3.42% Fats: 0.37%
Cholesterol : 0.63% Fattyacids: 0.97%
Bile Salts : 1%
It helps in the digestion & absorption of fat. The bile salts reduce the
surface tenstion by the process of Emulsification and thus render
the fats into fine molecules which are easily digested by the
intestinal juice. Bile salts convert the insoluble fats into water
soluble fatty acids , affecting their easy absorption through
intestinal villi.
Helps in the synthesis & absorption of vit.A.D.E.K
Promotes peristalsis.
Imparts colour to urine & feaces and helps in excretion of toxins like
Cu, Zn, Hg, pathogenic organisms, bacterial toxins & cholesterol.

24.  Exocrine pancreas secreting
Pancreatic juice.
 Endocrine pancreas secreting
Insulin & Glucagon.
Composition of Pancreatic juice:
1000ml/day
Water: 97%
Solids: 3%
NaHCO3 – Alkalises food
Rennin- curdles milk
Pancreatic protease- converts proteins
into peptones
Pancreatic amylase- converts starches
into glucose
Pancreatic lipase- converts fats into
glycerols

25.  The food so digested will be
absorbed by the intestinal villi, reaches
the liver through portal vein. Part of
the absorbed fats of the food reaches
heart directly, through thoracic duct.
Final transformation of the nutrients
takes place in liver & from there, only
the required portion of the nutrients is
carried to the heart and from there to
the tissues through aorta.
Thus the digestion is almost
completed at this level, but the
remaining water, salts, B-complex
factor factor, and minerals which
are still left over will be digested &
absorbed by the mucosa. The
movements of the large intestine
propel the intestinal contents and
when the left over material reaches
the rectum , its called as feaces and
is periodically excreted out by the
process of Defecation.

26.  यदन्नं देहर्ात्िोजोबलिणाधददपोषकम्
तत्रास्नन हेतुराहारान्न दह पक्िाद्रसादय.. (च.धच.१५/५)
The nourishment of dhaatu,oja etc.. will be done by
the aahaara, only when, the agni is acted upon it
properly. (importance of agni)
अन्नमादानकमाध तु प्राणिः कोष्ठं प्रकषधतत
तद् द्रिै: भभन्न संघातं स्नेहेन मृदुतां गतं
समानेनािर्ूतोऽस्ननरुदयध पिनॊद्िह:
काले भुक्तं समं सम्यक् पचत्यायुपिधिृद्दये (च.धच.१५/६,७)
The anna ingested is acted upon by the drava &
sneha of mukha (saliva) gets splitted & softened, thus
forming a bolus which is propelled into the koshta by
praana vayu. There after it is acted upon by the
jataraagni which is stimulated by the samaana vayu &
helps in the digestion of food of appropriate quality
taken in required quantity & in right time to promote
the aayu.

27. एिं रसमलायान्नमाशयस्िमर्िःस्स्ित:
पचत्यस्ननयधिा स्िाल्यामोदनायांबुतंडुलम् (च.धच.१५/८)
As the Fire , Placed below, helps in the
cooking of the food, namely, rice & water kept
in a vessel placed there on koshti., so does the
agni helps in the digestion of food located in
aamaashaya , for the production of Rasa
(Chyle) and Mala(waste products).

29.  अन्नस्य भुक्तमात्रस्य षड्रसस्य प्रपाकत:
मर्ुराद्यात्कफ़ो भािात ्फ़े नभूत उदीयधते
परम्तु पच्यमानस्य पिदनर्स्याम्लभाित:
आशयाच्च्यिमानस्य पपत्तमच्छमुदीयधते
पक्िाशयं तु प्राप्तस्य शोष्यमाणस्य िस्ह्नना
पररपपंडतपक्िस्य िायु: स्यात्कटुभाित: (च.धच.१५/९-११)
As soon as the ahaara is taken (षड्रसयुक्त) the
madhurabhaava is manifested in the first stage of digestion
resulting in the stimulation of Kapha which is thin & frothy.
Next the food remains in the semidigested form (पिदनर्)
results in amlabhaava & while moving downwards from the
amaashaya , stimulates the production of acchapitta.
When this food product reaches pakvaashaya , it gets
further digested & dehydrated by the agni and takes a bolus
form resulting in katubhaava thus nourishes the vaayu.

30.  जाठरॆनास्नननायोगाद्युदेतत रसांतरम्
रसानाम्पररणामंते सपिपाक इतत स्मृत: (अ.हृ.सू.)
 Vipaka represents the taste of ingredients at the
time of metabolism when the food product gets
divided into two parts viz.. Rasa(the nutrient
part) & mala(the waste product).
मधुर लवण रस मधुर ववपाक
अम्लरस अम्ल पिपाक
कटु ततक्त कषाय रस कटु पिपाक

31.  भौमाप्याननेयिायव्या: पंचोष्माण: सनाभसा:
पंचाहारगुणा: स्ि स्ि पाधिधिादद: पचंतत (च.धच.१५/१३)
The paaka of paarthiva , aapya, taijasa, vaayavya,
& aakaashiya gunaas present in the food are acted
upon by the respective bhutagnis.
यिास्िं स्िं च पुष्णास्न्त देहे द्र्वव्यगुणा: पृिक्
पाधिधिा: पाधिधिानेि शेषा: शेषांश्च कृ त्स्नश:.. (च.धच.१५/१४)
Thus the five mahabhutaas as well as their
attributes in the tissue elements of the body are
nourished by the attributes of respective
mahabhutas present in the food.

32.  सप्ताभभदेह्र्ातारे र्ातिो द्पिपिर्ं पुनिः
यिा खमास्ननभभ: पाकं यांतत क्रकट्ट प्रसादित्
रसाद्रक्तं ततो मांसं मासान्मेदस्ततोऽस्स्ि च
अस््नो मज्जा तत: शुिं शुिद्गभध: प्रसादज: (च.धच.१५/१५,१६)
the metabolic transformation of the dhaatus will be
carried upon by the respective dhaatvagnis in two
parts – kitta paaka(transformation of waste products)
& prasaadapaaka(transformation of nourishing
materials). And thus the उत्तरोत्तर र्ातुऽ will be nourished
by the preseding prasaada paaka.
* this process of dhaatu poshana has been explained under the
heading of 5 nyaayas..viz.. 1) िीर दधर् न्याय (the law of
transformation) 2) के दार कु ल्य न्याय (the law of transmission)
3) खले कपोत न्याय (the law of selectivity) 4) एक काल र्ातु
पोषण न्याय 5) समन्िय भसद्दांत

33.  तेजो रसानाम्सिेषां मनुजानाम्यदुच्यते
पपत्तोष्मण: स रागेण रसो रक्तत्िमृच्छतत..
The essence of digested food – Rasa (chyle
including plasma) is being acted opon by the
रंजक पपत्त & transformed into Rakta by the
process of रस रंजन.
िाय्िंबुतेजसा रक्तमूष्मणा च ऽभभसंयुक्तम्
स्स्िरतां प्राप्य मांसं स्यात्त ्स्िोष्मणा पक्िमेि तत ्..
The rakta having undergone paaka by its own
dhaatvaagni, gets solidified by vaayubhuta,
becomes maamsa which is predominant of
vaayu, jala, & prithvi.

34.  स्ितेजोऽम्बुगुणस्स्ननर्ोदद्रक्तम्मेदोऽभभजायते
पृधिव्यनन्यतनलादीनां संघात: स्िोष्मणा कृ त:..
owing to the paaka of मांस र्ात्िास्नन under
the influence of जलभूत the nutrients destined to
reach medas get liquified , & thus produced
medas acquire liquid form.
खरत्िं प्रकरोत्यस्य जायतेऽस्स्ि ततो नृणाम्
करॊतत तत्र सौपषयधमस््नां मध्ये समीरण:..
Here in, medahpaaka, there will be
predominance of prithvi, agni, &vaayu bhutas
which produce kharatva thus forming Asthi
dhaatu.

35.  मेदसस्तातन पूयंते स्नेहो मज्जा ततिः स्मृतिः
तस्मान्मज्जास्तु यिः स्नेहिः शुििः संजायते ततिः..
िाय्िाकाशाददभभिः भािैिः सौपषयं जायतेऽस्स्िषु
तेन िितत तत ्शुिं निात ्कुं भाददिोदकम ्
िोतोभभिः स्यंदते देहान ्समन्तात्शुििहाभभिः
हषधणोदीररतं िेगान ्संकल्पाच्च मनोभिात ्… (च.धच.१५/२८-३५)
The aakasha and vaayu bhutas make
hollowness in the bone and the snigdhaamsha of
medodhaatu will be left there, to form majja.
The vaayu and aakasha bhutas create fine
holes in the Asthi dhaatu & shukra will constantly
be oozing through these pores just like water
oozing out from new earthen pot.
Thus , the shukra which pervades throughout
the body , collects down in the shukravaha srotas
& whenever the man gets harshana, sankalpa etc..
the shukra dribbles down through medra under
the influence of apaana vaayu.

36. षड् भभ: के धचदहोरात्रैररच्छस्न्त पररितधनं
संतत्या भोज्यर्ातूनां पररिृपत्तस्तु चिित ्.. (च.धच.१५/२१)
The transformation of dhaatus (from rasa to shukra) is
effected in six days and nights. This process of transformation of
the tissue elements requiring nourishment is a continuous one,
like a moving wheel.

37. Excretion:
क्रकट्टमन्नस्य पिण्मूत्रं…..
Thus produced kitta bhaaga of aahara is of
two forms viz.. पिट् & मूत्र. And they are
expelled out of the body under the influence
अपान िायु.

38. • The Ahaara parinaamakara bhaavas explained
in the classics can be understood as:
ऊष्मा – the chemical/
metabolic reactions : the energy/ heat required for
these reactions.
िायु- initiator , various neuro
branches responsible for the movement of food
substance in the G.I.T. i.e.. Peristalsis .
क्लेद,
स्नेह, The various digestive
juices acting at different levels of digestion.
काल- the time taken for the
proper digestion at different organs.
समयोग- the wholesomeness of
the food which can nourish the body tissues after

39.  The modern science explains the nourishment
of different tissues of the body, by the process
of digestion & metabolism of the food
substance.
 Wherein, आयुिेद explains the शरीर as दोष र्ातु
मला : मूलम्ही शरीरम्..
Thus the आहार पाक explained in the
classics clarifies the whole process of the
nourishment of दोष & र्ातुs, and proper
expulsion of मल, thus maintaining the
saamyavastha of शरीर.