A review of the physiological function of Pachakpitta and its correlation with contemporary science

Pooja Pareek; Rakesh Chhimpa; Rajesh Kumar Sharma; Dinesh Chandra Sharma

doi:10.21760/jaims.8.7.19

Pooja Pareek Ph.D. Scholar and Assistant Professor, Dept. of Kriya Sharir, University Post Graduate Institute of Ayurveda Studies & Research, DSRRAU, Jodhpur, Rajasthan, India.
Rakesh Chhimpa Ph.D. Scholar, Dept. of Kriya Sharir, University Post Graduate Institute of Ayurveda Studies & Research DSRRAU, Jodhpur, and Assistant Professor, Punjab Ayurveda Medical College & Hospital, Sri Gananganagr, Rajasthan, India.
Rajesh Kumar Sharma Professor, Department of Kriya Sharir, University Post Graduate Institute of Ayurveda Studies & Research, DSRRAU, Jodhpur, Rajasthan, India.
Dinesh Chandra Sharma Associate Professor, Department of Kriya Sharir, University Post Graduate Institute of Ayurveda Studies & Research DSRRAU, Jodhpur, Rajasthan, India.

DOI: https://doi.org/10.21760/jaims.8.7.19

Keywords: Pachaka, Pitta, Sara, Kitta, Vibhajan, Digestive Enzymes.

Abstract

Tridosha theory is the foundation of Ayurvedic science. One of the three Doshas, called Pitta, is very important for digestion and metabolism. There are five different varieties of Pitta Dosha: Pachaka, Ranjaka, Alochaka, Bhrajaka, and Sadhaka. Food digestion, Sara and Kitta Vibhajan, and feeding the Agneya component of Pitta, which is distributed throughout the body, are all tasks carried out by the Pachaka Pitta. It also goes by the name Jatharagni. after aiding in food digestion, this Agni form Pitta divides the Sara and Kitta Bhaga. All digestive enzymes, such as amylolytic, proteolytic, and lipolytic enzymes, can be compared to Pachaka Pitta, as suggested by the functions of this substance. The goals of digestive enzymes, gastrointestinal hormones, and local hormones can be linked to the actions of Pachaka Pitta.

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