Journal of Ayurveda and Integrated Medical Sciences

Introduction

Shaka Varga is the Sanskrit name for a group of medicinal plants classified as pot herbs/ vegetables of which leaves, stems, fruits are used. In the Caraka Samhita, Shaka Varga is mentioned in Sutrasthana, Annapanavidhi Adhyaya (27 Chapter).^[1] The Shaka Varga are the vegetables which are used in our daily diet as Ahara (Food). They are used as Ahara and as well as Aushadi (Medicine). In present times, it is believed that the regular consumption of dietary antioxidants may reduce the risk of several serious diseases.^[2] Regular consumption of vegetables has always been associated with health benefits.

Most of the vegetables contain fat in low amount and high calories. Dietary fiber from vegetables, as part of an overall balance diet, helps to reduce blood cholesterol levels and may lower risk of heart disease. Fibers are important as they promote movement of materials through the digestive system. It helps to reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. Vegetables have historically held a place in dietary guidance because of their concentrations of vitamins (Vitamins A & C), minerals, especially electrolytes and phytochemicals especially antioxidants.

Materials and Methods

This review is done by collection of data from various sources in which Shaka Varga described, Charak Samhita, Indian Materia Medica, various published articles and Database. In this review different types of Shakas (vegetables) are found in literature, they are arranged systematically in form of table. The subject matter is divided in two form one is general uses of vegetable in health, their properties, actions and chemical constituents of vegetables which are compiled in the table.

of medicinal plant as mentioned in our classical texts. Hence Shakas Varga (vegetables) which mentioned in Caraka Samhita, is explained with their properties.

Conclusion

From this review study it is concluded that vegetables are an important part of a healthy eating pattern and are excellence sources of many nutrients needed for normal body functions. It is found that nutritional composition in all above mentioned vegetables is different. Some vegetables contained high amount of starch while other vegetables contained high amount of protein. Some vegetables are rich in Vitamins (A, E, & C) and minerals like Na, K, P etc. but their concentration in other vegetables is less or poor. Vegetables are poor sources of fat and calories that is good for peoples suffering from obesity. They are excellent sources of fiber, can reduce the risk of chronic diseases like cardiovascular disease, Diabetes type 2 and cancer etc. Fiber is definitely an active component of vegetables and a reason to continue to support their consumption.

References

1. Caraka Samhita of Agnivesha, revised by Caraka and Dradhabala, Vidhyotini, Vaidhya Shree Satyanarayan Shastri, Chaukambha Bharati Academy, Varanasi,221005, Sutrasthana, Annapanavidhi Adhaya, Chapter 27.

2. Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity, Sheetal Gupta, Jamuna Prakas, Plant Foods Hum Nutr (2009) 64:39-45, DOI 10.1007/s11130-008-0096-6

3. Caraka Samhita of Agnivesha, revised by Caraka and Dradhabala, Vidhyotini, Vaidhya Shree Satyanarayan Shastri, Chaukambha Bharati Academy, Varanasi, Sutrasthana, Annapanavidhi Adhaya, Chapter 27, Verse 88-124, 2009:537-540

4. Dravyaguna Vigyana by P.V Sharma Vol. II, Chaukhambha Bharati Academy, Varanasi, Reprint 2003.

5. Roe DA. History of promotion of vegetable cereal diets. J Nutr. 1986 Jul;116(7):1355-63. doi: 10.1093/jn/116.7.1355. PMID: 3528431.