A LITERATURE BASED CONCEPT ON AMLAPITTA VYADHI ACCORDING TO ACHARYA KASHYAP

Abstract

Background: Amlapitta is a common disorder in the present day, characterized by an increase in the sourness (amlata) of pitta due to various dietary and lifestyle factors. Contributing factors such as excessive consumption of katu, snigdha, viruddha, abhishyandi, atyushna, and vidahi food, along with a modified lifestyle that includes practices like diwaswapna, ati udaka panam, and mental stress (chinta), aggravate pitta and lead to its vitiation. Objectives: To explore about the Amlapitta according to classical Samhita’s.

Methods: A critical review on Amlapitta and their influence on tridosha (samana vata, pachaka pitta, and kledaka kapha) and Agnimandya. Discussion: Excessive indulgence in incompatible (viruddha) and pitta-prakopi foods causes an imbalance in the tridoshas, primarily affecting pitta. This results in impaired digestion (agnimandya) and the production of improperly digested food, leading to sourness (shuktatva) and improper formation of bodily tissues (rasadi dhatus). Symptoms of Amlapitta include hrt-kanta daha (burning sensation in the chest and throat) and tiktamla udgara (bitter-sour belching). The vitiation of all three doshas contributes to the disease process. Conclusion: Amlapitta is a pathologic condition marked by the vitiation of pitta, leading to sourness and improper digestion. Addressing the etiological factors, improving agni, and following proper dietary and lifestyle guidelines are essential for both the treatment and prevention of Amlapitta.

Keywords: Amlapitta, Pitta, Tridosha, Agnimandya, Etiology, Pathya