13 research outputs found
A biochemical approach to understand the concept of <i style="mso-bidi-font-style:normal">Snigdha-Ruksha Guna</i>
725-734According to Ayurveda, all food is medicine
because all food affects the body. However, these
two subjects are rarely studied to find out precise biochemical mechanism of
the interrelation between food and their Gunas.
Objectives of the present work are : 1) to associate the food properties in
terms of antioxidant potential and macronutrient bioavailability with their
known type of Snigdha and Ruksha Gunas, and 2) to evaluate the
influence of roasting on this association. To achieve this, antioxidant
potential of food extracts was measured by seven <i style="mso-bidi-font-style:
normal">in-vitro methods and capacity of extracts to prevent H2O2
induced erythrocyte oxidative damage by estimating four cellular antioxidant
parameters. By using an in-vitro
digestion method; fat, carbohydrate and protein absorption was estimated.
Results indicated that Ruksha samples
have higher antioxidant potential and can better protect the erythrocytes from
oxidative damage with more protein and triglyceride absorption as compare to Snigdha samples. In the comparison of
raw and roasted rice samples, erythrocyte protection was superior in raw
samples with enhanced triglyceride and carbohydrate intestinal absorption.
These results clearly indicate the differential behavior of Ruksha and <i style="mso-bidi-font-style:
normal">Snigdha samples at antioxidant, erythrocyte and intestinal
absorption levels