Abstract

A CRITICAL REVIEW ON THE ROLE OF TAKRA AS AHARA DRAVYA IN THE MANAGEMENT OF GRAHANI ROGA

Dhaval Prajapati* and Dr. Dharmendra Jani

ABSTRACT

Introduction: Grahani Roga is a gastrointestinal disorder described in Ayurvedic texts, primarily involving the dysfunction of Agni (digestive fire) at the site of Grahani—often correlated with the duodenum or upper small intestine. It presents with symptoms such as frequent loose stools, bloating, loss of appetite, and weakness, mainly due to improper digestion and the formation of Ama (toxic undigested matter). Ayurveda emphasizes Ahara (diet) as a cornerstone of health, with Takra (buttermilk) recognized as a key dietary element for enhancing digestion and managing Grahani Roga. Methods: This narrative review draws from classical Ayurvedic texts including Charaka Samhita, Sushruta Samhita, and Ashtanga Hridaya to explore the etiology (Samprapti) of Grahani Roga and the therapeutic utility of Takra. It examines Takra’s properties, preparation, dosage, administration, and its effects on doshic balance. Results: Takra possesses Deepana (digestive stimulant), Pachana (Ama-digesting), and Grahi (absorbent) properties, making it especially effective in restoring digestive function. It stimulates Jatharagni, digests Ama, and binds excess intestinal secretions, thereby addressing key pathological features of Grahani Roga. It also pacifies Vata and Kapha, while mildly balancing Pitta. Classical sources advise its post-meal use, often with adjuvants like Saindhava, Madhu or Jeeraka for durations of 7–30 days depending on patient condition. Conclusion: Takra serves as an effective, accessible, and economical dietary intervention in the management of Grahani Roga. Its properties align with Ayurvedic principles for correcting Agni, reducing Ama, and restoring bowel regularity, affirming its value as a therapeutic Ahara Dravya.

Keywords: Grahani Roga, Ahara Dravya, Takra, Buttermilk, IBS.