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Conceptual review on Agnimandya with reference to Ajeerna (indigestion) and its Ayurveda management

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  • CENTRAL COUNCIL OF RESEARCH IN AYURVEDIC SCIENCE

Abstract

The word ‘Agnimandya’ in itself signifies the state of the inadequate process of digestion on ingested food. In Ayurveda, there is a concept called Ama, which is considered the main reason for the majority of the diseases. Ama is a toxic substance formed due to Ajirna. This Ama is circulated all over the body through minute channels and gets lodged in different parts of the body causing diseases. The main reason for indigestion is Agnimandya (weakened digestive fire). Incomplete metabolism due to weakened digestive fire leads to the unprocessed state of food causing Ajirna. According to the predominance of vitiated doshas - Ajirna is classified into three types; Amajirna – vitiated Kapha dosha, Vidagdh Ajirna – vitiated pitta dosha and Vishtabdh Ajirna. Agnimandya is the main reason for Ajirna which is due to improper diet habits. Deepan, Pachan, and Langhan are the basic management in Ajirna along with internal Medicine like Trikatu, Ajmoda, Triphala, Chitrakadi Vati and Lashunadi Vati, Hingwastaka Churna.
REVIEW ARTICLE
Jan-Feb 2020
Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2020 | Vol. 5 | Issue 1
191
Conceptual review on Agnimandya with reference to
Ajeerna (indigestion) and its Ayurveda management
Dr. Mayur Sakarge1, Dr. Vinay Pandey2, Dr. Deepak Rahangdale3, Dr. Anamika Turkar4
1Assistant Professor, Dept. of Kayachikitsa, 2Assistant Professor, Dept. of Rognidan Evum Vikruti Vigyan, 3Assistant
Professor, Dept. of Samhita Evum Siddhant, 4Assistant Professor, Dept. of Rasa Shastra & Bhaishajya Kalpana, M. S.
Ayurveda Mahavidyalaya, Gondia, Maharashtra, INDIA.
INTRODUCTION
In Ayurveda there is a concept called Ama, which is
considered as the main reason for majority of the
diseases. Ama is a toxic substance formed due to
Ajirna. This Ama is circulated all over the body
through minute channels and gets lodged in different
parts of the body causing diseases. The word ‘Ajirna’
in its of itself signifies the state of inadequate process
of digestion on ingested food. The main reason for
indigestion is Agnimandya (weakened digestive fire).
Incomplete metabolism due to weakened digestive
fire leads to unprocessed state of food causing Ajirna.
Address for correspondence:
Dr. Mayur Sakarge
Assistant Professor, Dept. of Kayachikitsa,
M. S. Ayurveda Mahavidyalaya, Gondia, Maharashtra, INDIA.
E-mail: sunder147@gmail.com
Submission Date: 09/01/2020
Accepted Date: 14/02/2020
Access this article online
Website: www.jaims.in
Published by Maharshi Charaka
Ayurveda Organization, Vijayapur,
Karnataka (Regd) under the license CC-
by-NC-SA
The above said verse explains that this Ajirna due to
agnimandya is the root cause of many diseases.
Health defines Ayurveda as “Samadosha, samagni,
samadhatu malakriyah Prasannatma indriyas manah
swath abhidayate” told by Sushruta. A person is said
to be healthy when there is balance in his doshas
(Vata, pitta and kapha), agni (metabolic factors),
dhatus (tissues), malas (excretory products) and
harmony in mental factors like indriyas, manas, atma.
This signifies the role of Agni in maintenance of
normal health.
An abnormality in digesting food or lack of proper
digestion is termed as Indigestion (dyspepsia).
Indigestion refers to number of gastro-intestinal
complaints, which can include gas (belching or
flatulence) and upset stomach. According to
Ayurveda, those who are not following dietary
procedures and eat food without self control become
victims of Ajirna (Indigestion). This leads to various
diseases further and also may cause food poisoning
too.
Types of Ajirna
According to predominance of vitiated doshas - Ajirna
is classified in three types;
A B S T R A C T
The word ‘Agnimandya’ in its of itself signifies the state of inadequate process of digestion on
ingested food. In Ayurveda there is a concept called Ama, which is considered as the main reason for
majority of the diseases. Ama is a toxic substance formed due to Ajirna. This Ama is circulated all over
the body through minute channels and gets lodged in different parts of the body causing diseases. The
main reason for indigestion is Agnimandya (weakened digestive fire). Incomplete metabolism due to
weakened digestive fire leads to unprocessed state of food causing Ajirna. According to predominance
of vitiated doshas - Ajirna is classified in three types; Amajirna vitiated kapha dosha, Vidagdh Ajirna
vitiated pitta dosha and Vishtabdh Ajirna. Agnimandya is main reason for Ajirna which is due to
improper diet habit. Deepan, Pachan, Laghan are the basic management in Ajirna along with internal
Medicine like Trikatu, Ajmoda, Triphala, Chitrakadi Vati and Lashunadi Vati, Hingwastaka Churna.
Key words: Ajirna, Ama, Agnimandya, Triphala, Chitrakadi Vati.
Dr. Mayur Sakarge et al. Conceptual review on Agnimandya with reference to Ajeerna and its management
ISSN: 2456-3110 REVIEW ARTICLE
Jan-Feb 2020
Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2020 | Vol. 5 | Issue 1
192
A. Amajirna - vitiated kapha dosha.
B. Vidagdh Ajirna - vitiated pitta dosha.
C. Vishtabdh Ajirna - vitiated vata dosha.
Vistabdha Ajirna: caused due to vitiation of vata
dosha. It is characterised by pain abdomen, bloated
stomach or gaseous distension, pain all over the body,
fatigue, non elimination of stools and flatus.
Vidagdha Ajirna: caused due to vitiation of pitta
dosha. It causes burning sensation in the chest and
throat region, different kinds of pain, increased
feeling of thirst, sour eructation or belching, tiredness,
fainting and giddiness.
Ama Ajirna: caused due to vitiation of kapha dosha.
The feature of this are puffiness of around the eyes
and face, frothy and increased salivation in the
mouth, nausea, repeated belching having the smell of
the food you ate and feeling of heaviness in the body.
Vilambika: caused due to vitiation of kapha and vata
along with accumulation of Ama. Person suffering
with this, feels very lazy and discomfort in the chest
region.
Rasasesha Ajirna: This is caused due to heavy and
late-night dinner.
Aetiology of Ajirna
It was seen through literature and also practically in
patients of Ajirna that various factors are responsible
for Ajirna. Improper sleeping habits, Decreased saliva
production, Over eating (Adhyasana), Irregular food
habits (Visamsana), Excessive drinking of water after
meal, Incompatible and unwholesome diet
(Samasana), Loss of teeth due to ageing, Suppression
of natural urges of nidra (sleep), vata (flatus) and
purisha (stool), Over eating - Eating large amount of
food at a time or eating before the previously
consumed food is digested. Profuse drinking - Drinking
large amount of water or juice immediately after
food, excessive alcohol consumption. Stale foods -
Eating leftovers, refrigerated or frozen foods. Due all,
these hetu Pitta and Kapha dosha produces Ama and
it further leads to Agnimandya and then Ajirna.
Clinical features
1. Pain or burning sensation in the upper abdomen
2. Feeling of undue satiety after eating
3. Nausea, heartburn, bloating and belching
4. Regurgitation, vomiting (occasionally)
5. Heaviness in the body
6. Headache and body ache
7. Thirstiness
8. Loss of taste etc.
Investigations
1. Liver function test (LFT)
2. Ultrasonography (USG-Abdomen)
3. Upper G.I. Endoscopy
4. Barium meal follow through
Management approaches
a. Prevention
Consumption of godhuma (wheat), mudga (green
gram), old rice, rasona (garlic), seasonal fruits, diet of
high fiber content, hingu (asafoetida), draksha
(grapes), Amalaka (Phyllanthus emblica Gartn), pippali
(long pepper), Shunthi (dry ginger), green leafy
vegetables and luke warm water. Avoidance of
irregular food habits, heavy, unwholesome, oily and
spicy food items. Bakery and preserved items need to
be avoided. Avoidance of over eating, suppression of
natural urges, excess tea, coffee, smoking is
recommended. Avoidance of irregular sleep, worries,
anxiety and depression prevent indigestion.
b. Treatment
Water medicated with dry ginger, coriander seeds,
musta can be of good help.Warm lime water should
be taken with few drops of ginger juice & a pinch of
pepper powder.A small piece of ginger with salt
should be chewed at the beginning of the meal. Sweet
& fresh buttermilk with a pinch of cumin seed powder
and trikatu churna should be taken after meals.
Ajwain, saunf should be chewed after meals, this
Dr. Mayur Sakarge et al. Conceptual review on Agnimandya with reference to Ajeerna and its management
ISSN: 2456-3110 REVIEW ARTICLE
Jan-Feb 2020
Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2020 | Vol. 5 | Issue 1
193
helps digestion. Full day langhan is also very beneficial
in Ajirna.
Use of Triphala churna 3 gm with lukewarm water at
the bed time. Practice of vajrasana after meal
regularly. Dipana (Acceleration in digestive fire) with
the use of the powder prepared from Trikatu in the
dose of 1-3 gm. Before or with food. helps in
acceleration of digestive fire and appetite. Pachana
(digestion) Use of Chitrakadi vati and Lashunadi vati,
Hingwastaka churna after food, supports in proper
digestion of ingested food material.
CONCLUSION
Ajirna is troublesome digestive disorders if not
treated appropriately or within time. Agnimandya is
main reason for Ajirna which is due to improper diet
habit. Deepana, Pachana, Langhana are the basic
management in Ajirna along with internal medicine
like Trikatu, Ajmoda, Triphala, Chitrakadi Vati and
Lashunadi Vati, Hingwastaka Churna.
REFERENCES
1. Ambika Datta Shastri, Susruta Samhita, Ayurved Tattva
Sandipika Hindi Commentary, (2001), 12th edi,
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2. Vd. P.G. Athwale. Drustarth Astang sangrah, edition
(2012), Godavari Publishers, Nagpur.
3. Dwarkanath C.,Introduction to Kayachikitsa,
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4. N. Shastri and G. N. Chaturvedi, Charaka Samhita,
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5. Atrideva Gupta. Ashtanga Hridaya, Vidyotini Hindi
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Sandipika Hindi Commentary, (2001), 12th edi,
Chaukhambha Sansakrit Sansthan, Varanasi.
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*******************************
How to cite this article: Dr. Mayur Sakarge, Dr. Vinay
Pandey, Dr. Deepak Rahangdale, Dr. Anamika Turkar.
Conceptual review on Agnimandya with reference to
Ajeerna (indigestion) and its Ayurveda management. J
Ayurveda Integr Med Sci 2020;1:191-193.
Source of Support: Nil, Conflict of Interest: None
declared.
Copyright © 2020 The Author(s); Published by Maharshi Charaka Ayurveda Organization, Vijayapur (Regd). This is an open -access
article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0),
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
ResearchGate has not been able to resolve any citations for this publication.
Ayurved Tattva Sandipika Hindi Commentary
  • Ambika Datta Shastri
  • Susruta Samhita
Ambika Datta Shastri, Susruta Samhita, Ayurved Tattva Sandipika Hindi Commentary, (2001), 12th edi, Chaukhambha Sansakrit Sansthan, Varanasi.
Introduction to Kayachikitsa
  • C Dwarkanath
Dwarkanath C.,Introduction to Kayachikitsa, Choukhamba Pratishtan, Varanasi
  • N Shastri
  • G N Chaturvedi
N. Shastri and G. N. Chaturvedi, Charaka Samhita, Vidyotini Hindi Commentary, (1989), 16th edition, Chaukhambha Bharati Academy.
  • Atrideva Gupta
Atrideva Gupta. Ashtanga Hridaya, Vidyotini Hindi Commentary, (2005) 3rd edition, Chaukhambha Sansakrit Sansthan, Varanasi.
  • K N Shastri
  • G N Chaturvedi
  • Charaka Samhita
K. N. Shastri and G. N. Chaturvedi, Charaka Samhita, Vidyotini Hindi Commentary (1989), 16th edi., Chaukhambha Bharati Academy, Varanasi.
  • Trikamji Acharya Yadavji
Acharya Yadavji Trikamji, Sushruta Samhita, Vol. I. Chaukhamba Sanskrit Sansthana, Varanasi, 1994.Su.Ni. 5/33-34