Role of Classical Vegetables of Ayurveda in the Prevention and Management of Cardiovascular Diseases: A Review

Abstract

Ayurveda describes Ahara (Diet) as the best preventive medicine and mentioned its role for the prevention and management of many diseases. “Shakavarga”, a category under Aharavarga, enlisted different vegetables with their properties and indications in different disease conditions. These vegetables are advocated as Pathya (wholesome diet) in clinical practice for treating diseases including Hridroga. In the present review, plants described under Shakavarga, indicated as Pathya in Hridroga were compiled from 15 different Ayurvedic classical texts. The obtained data has been critically analysed and being presented in a precise manner with regards to their various reported activity in cardiovascular diseases. Analysis of the compiled data reveals that out of 332 plants, described under Shakavarga, 33 vegetables are indicated in Hridroga. Among them, botanical identity of 30 classical plants has been established and maximum number of vegetables belong to the family cucurbitaceae. Different parts of the plants like leaves (17), fruits (12), rhizome/tuber (3), flowers (2) are recommended as vegetables in Hridroga (Cardiovascular disease). Among the 33 classical vegetables indicated in Hridroga, 15 have been reported for their cardio protective activity on different animal experimental models. Apart from cardio protective activity, some were also reported for their antioxidant, antihypertensive, diuretic, anti-diabetic, anti-hyperlipidemic and antimicrobial activities. The observed results may be helpful in planning further scientific studies about the efficacy of these plants on prevention as well as management of cardiovascular diseases.

Keywords: Cardio protective, hridroga, pathya, shakavarga, vegetable

Cite this Article

Raghavendra Naik, Sneha D Borkar, R N Acharya. Role of Classical Vegetables of Ayurveda in the Prevention and Management of Cardiovascular Diseases-A Review. Research & Reviews: Journal of Food Science and Technology. 2015; 4(3): 16–28p.