Ayurvedic and modern review on types of Sugar

Manasa BS; Harshitha M

doi:10.21760/jaims.v6i5.1451

Manasa BS Post Graduate Scholar, Department of Rasashastra and Bhaishajya Kalpana, KVG Ayurveda Medical College, Sullia, Karnataka, India.
Harshitha M Professor, Department of Rasashastra and Bhaishajya Kalpana, KVG Ayurveda Medical College, Sullia, Karnataka, India.

DOI: https://doi.org/10.21760/jaims.v6i5.1451

Keywords: sharkara, ayurveda, sugar, ikshuvikara

Abstract

Sugar is a natural ingredient that has been part of our diet, medicine since ancient times. Sugar made from sugar cane is consumed mostly and said to have health benefits. There are some Sharkara’s (sugar) told in Ayurvedic classics which are not in use now days. The functional quality and medicinal quality differ according to form and origin of sugar. In Ayurveda specific description of different types of Sharkara method of processing and their properties can be seen. Now industrializations keep sugar to undergo several chemical processing steps to make it into the refined sugar. This results into decline in health benefits of sugar. This article reviews Sharkara in Ayurveda classics and different forms of sugar used in present days. Information collected from various classics and published information on recent research articles in PubMed, Dhara online data bases and other allied databases were taken into consideration for the review.

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