Ayurvedic Approach Of Amlapitta W.S.R. To Acid Peptic Disease : A Review

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Date of Acceptance : 19 Dec 2024

Date of Publication : 31 Dec 2024

Article ID : SD-IJAY_001

How to cite this article : http://doi.org/10.55552/SDNJAY.2024.2401

Abstract

mlapitta, a condition associated with the Annahava Srotas in Ayurveda, has become increasingly common in modern times due to unhealthy dietary habits and lifestyle choices. The term "Amlapitta" is derived from two components: "Amla" and "Pitta." Ayurvedic texts describe Amlapitta as a disorder characterized by an increase in both the quantity and sourness of vitiated Pitta. Acharya Chakrapani defines it as “Pitta endowed with the quality of sourness." In contemporary medical terminology, this condition can be compared to gastritis or acid peptic disease. In Ayurveda, Amlapitta is managed by balancing Pitta through therapies like Vamana (therapeutic vomiting) and Virechana (purgation). The primary symptoms of Amlapitta include Avipaka (indigestion), Klma (fatigue), Utklesha (nausea), Tikta-Amla Udgara (sour or bitter belching with burning sensation), and Aruchi (loss of appetite). In India, approximately 3 out of 869 individuals suffer from gastritis, which translates to around 12,25,614 people affected out of a total population of 1,06,50,70,607. Studies conducted in cities indicate that more than 50% of individuals are affected by gastritis by the age of 10, and this figure increases to over 80% by the age of 20. In Ayurveda, this condition is referred to as Amlapitta.Aims & Objectives : Aim of article to provide information about  Amlapitta w.s.r. to Acid peptic Diseases.Materials & Methods : Ayurvedic Samhitas ,modern literature , journals , various websites , review articles have been analyzed for study . Conclusion :This paper presents a comprehensive review of Amlapitta from both Ayurvedic and modern medical perspectives.

Keywords : Amlapitta,Acid peptic disease,Gastritis,Vamana,Virechana.

Introduction

Ayurveda holds a prominent position among Indian medical systems for effectively managing health conditions in a safe and holistic way. It not only treats diseases but also addresses their underlying causes. Acid peptic disease is correlated with Amlapitta in Ayurvedic practice(1). Classical Vedic texts do not mention Amlapitta specifically, but in the Samhita period, Acharya Kashyapa was the first to identify it as a distinct condition, providing detailed explanations and treatment approaches(2).

The term Amla refers to a sour sensory quality detected by taste, while Pitta represents one of the three fundamental Doshas in Ayurveda, essential for digestion and metabolism. According to Ayurvedic principles, all illnesses stem from dysfunction in Agni (digestive fire)(3). Similarly, Amlapitta arises from the vitiation of the Annavaha Srotas due to improper dietary and lifestyle practices. Factors such as fasting, irregular eating, stress, hurried meals, and consuming spicy foods disturb Pachaka Pitta (responsible for digestion), leading to this disorder(4).

Acid Peptic Disease has become increasingly common in modern times, largely due to unhealthy dietary habits, lifestyle choices, stress, and addictions. A primary manifestation of this condition is hyperacidity or gastritis. Hyperacidity occurs when there is excessive secretion of stomach acid, resulting from an imbalance between the acid secretion process in the stomach and upper intestine and the stomach's protective mechanisms. The natural process of digestion involves the secretion of stomach acid, which has evolved significantly from ancient to modern times as dietary patterns have changed. While these changes aim to improve quality of life, poor dietary habits and unhealthy lifestyles remain significant contributors to various illnesses(5).

In India, approximately 0.34% of the population is affected by gastritis, with a higher prevalence among females (53.33%) compared to males (46.66%). The condition is most commonly observed in individuals aged 20–40 years (41.66%), with a decline in prevalence after the age of 40 (11.66%)(6). This highlights the importance of understanding the condition and its initial treatment strategies. While allopathic treatments are widely used for Acid Peptic Disease, they may cause side effects such as headaches, diarrhea, nausea, and constipation(7). As a result, Ayurvedic treatment approaches have gained recognition and appreciation among researchers for their potential benefits and reduced side effects.

In Ayurveda, the treatment of Amlapitta includes procedures such as Shodhana therapies like Vamana (therapeutic emesis) and Virechana (therapeutic purgation), along with Shamana Chikitsa involving the use of formulations such as Kamdudha Rasa, Maharasnadi Kwatha, and Sutashekhar Rasa. Among these, Vamana is primarily recommended for managing Urdhwaga Amlapitta (acid reflux affecting the upper gastrointestinal tract), while Virechana is used for treating Adhoga Amlapitta (conditions affecting the lower gastrointestinal tract). In chronic cases, Asthapana Basti (therapeutic enema) is also suggested as part of the treatment regimen.

Discussion

Amlapitta is a significant lifestyle-related disease that is becoming increasingly prevalent due to changes in daily habits. While lifestyle adjustments can help manage these conditions through pathya (beneficial dietary habits) and apathya (harmful dietary habits), certain situations may require medicinal intervention to alleviate symptoms that disrupt a person’s daily routine.

In Ayurveda, pathya serves both as a preventive measure and as part of disease management. Acharya Charaka referred to pathya as synonymous with treatment, underscoring its importance in Ayurvedic healing.

Pathya refers to diets beneficial for maintaining both the body and mind, while Apathya refers to those that adversely affect mental and physical health. According to Kashyapa Samhita, certain foods are considered pathya for Amlapitta, such as Purana shaali, Mudra, Masura, Harenu, milk and goghrita, Jangal mamsa, Kalayashaaka, Pautika, as well as flowers of Vasa and Vasuka.

For Amlapitta, a diet with properties such as laghu (light), snigdha (unctuous), shitaguna (cool), madhurrasa (sweet taste), madhurvipaka (sweet post-digestive taste), and shitavirya (cooling effect) is considered pathya. These dietary choices can help prevent the aggravation of Pitta dosha, pacify samanavayu, support agnidipana (stimulating digestive fire), aid in amapachan (detoxification), and regulate vatanulomana (normalization of Vata). Snigdhaahar (unctuous food) is especially helpful in reducing dryness in the intestinal mucosa and regulating vayu (wind element).

Conclusion

Ayurveda does not consider Amlapitta as a condition that can be completely managed solely through medication or dietary adjustments. Although it is classified as a yapya (manageable) disease, Ayurveda emphasizes that a combination of pathya (beneficial lifestyle and dietary practices) and appropriate treatment procedures is essential. Consistent adherence to these practices, in conjunction with proper therapeutic interventions, can not only cure Amlapitta but also support overall well-being and promote longevity.

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