Concept of Ayurgenomics in Context to Nutrigenomics

Abstract

Nutrigenomics is an emerging branch of science that creates foundation of the relationship between nutrients from diets and their effects on expression of genomes. It also encompasses the heterogenous response of gene to different nutrients, dietary components and developing nutraceuticals under the heading of nutrigenetics. Exploring the aspects of nutrigenomics has been conceptualised to develop the approaches for the determination of the etiology of different physiological conditions, pathological conditions alongside the management of different morbidities by application of the dietics and also prevention of certain possible gene expression causing morbid conditions. All these facts that diet plays in determination of health or disease have already been mentioned in the ancient times by the scholars of Ayurveda. Ayurgenomics in other side includes of classical facts that has been mentioned in the Ayurvedic classic texts which clearly mentions that the Aahar determines the state of health and diseased conditions in an individual. It determines the individuality in the requirement of the nutritional sources in all different individual is different and unique. When the nutrition for the individual is personalised determining the Prakriti (constitution) of the individual, this will ensure maintaining the health and resolving the diseases in the subject. Also different forms of incompatible combinations of Aahar have also been mentioned in Ayurveda and their different levels of effects in different individual have been described under the topic of Virruddhaahar. Analytical study of these subjects together could be manifested in the management of different pathological conditions or even for the prevention of the disease condition in the field of disease management

Full text

ISSN: 2322 - 0902 (P)
ISSN: 2322 - 0910 (O)
IJAPR | February 2022 | Vol 10 | Issue 2
95
International Journal of Ayurveda
and Pharma Research
Review Article
CONCEPT OF AYURGENOMICS IN CONTEXT TO NUTRIGENOMICS
Soni Kapil1, Laxmita Gaiju2*
1Reader, *2PG Scholar, Department of Prasuti Tantra evum Stree Roga, RGGPG Ayurvedic College and Hospital,
Paprola, H.P, India.
Article info
Article History:
Received: 02-01-2022
Revised: 17-01-2022
Accepted: 08-02-2022
KEYWORDS:
Nutrigenomics,
Nutrigenetics,
Ayurgenomics,
Viruddhaahar.
ABSTRACT
Nutrigenomics is an emerging branch of science that creates foundation of the relationship
between nutrients from diets and their effects on expression of genomes. It also
encompasses the heterogenous response of gene to different nutrients, dietary
components and developing nutraceuticals under the heading of nutrigenetics. Exploring
the aspects of nutrigenomics has been conceptualised to develop the approaches for the
determination of the etiology of different physiological conditions, pathological conditions
alongside the management of different morbidities by application of the dietics and also
prevention of certain possible gene expression causing morbid conditions. All these facts
that diet plays in determination of health or disease have already been mentioned in the
ancient times by the scholars of Ayurveda. Ayurgenomics in other side includes of classical
facts that has been mentioned in the Ayurvedic classic texts which clearly mentions that
the Aahar determines the state of health and diseased conditions in an individual. It
determines the individuality in the requirement of the nutritional sources in all different
individual is different and unique. When the nutrition for the individual is personalised
determining the Prakriti (constitution) of the individual, this will ensure maintaining the
health and resolving the diseases in the subject. Also different forms of incompatible
combinations of Aahar have also been mentioned in Ayurveda and their different levels of
effects in different individual have been described under the topic of Virruddhaahar.
Analytical study of these subjects together could be manifested in the management of
different pathological conditions or even for the prevention of the disease condition in the
field of disease management.
INTRODUCTION
Nutrigenomics is a branch of nutritional
genomics and is the study of the effects of foods and
food constituents on gene expression. It will also
determine the individual nutritional requirements
based on the genetic makeup of the person as well as
the association between diet and chronic diseases. It
will identify the genes involved in physiological
responses to diet and the genes in which small
changes, called polymorphism and the influence of
environmental factors on gene expression.
Nutrigenomics identifies how the genetic makeup of a
particular individual co-ordinates his or her response
to various dietary nutrients.
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It also reveals why and how people respond
differently to the same nutrient. Though used
synonymously the influence of nutrients on gene
expression is called Nutrigenomics, while the
heterogenous response of gene variants to nutrients,
dietary components and developing nutraceuticals is
called Nutrigenetics.[1]
Four Basic Components of Nutrigenomics
• Improper diets are risk factor for disease.
• Dietary chemicals alter gene expression and change
genome structure.
• The degree in which diet influences the balance
between healthy and disease states may depend on
an individual’s genetic makeup.
• Some diet regulated genes are likely to play a role in
the onset, incidence, progression and severity of
chronic diseases.
The aim of nutritional genomics is to identify
genetic variants that may be significant in
understanding genetic response to diet. Identify the

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genetic variants associated with diet related diseases.
Identify effective dietary strategies to prevent or treat
diseases.
Specific dietary profiles can modulate the
delicate balance between health and disease acting
either directly or indirectly on gene expression. The
individual genetic makeup i.e., presence of
polymorphism in nutrient regulated genes, affects
individual risk of diseases. Personalized diet, which
taken into account individual genotype, represent the
ultimate goal of Nutrigenomics/Nutrigenetic studies.
These can lower risk of disease expression in
genetically predisposed individual and population
groups. Gene expresses themselves through proteins.
Enzymes are special proteins designed to get things
started. Genome instructs ribosomes to produce many
enzymes that destroy toxins. Some foods such as
cauliflower, broccoli and Brussels sprouts contain
chemicals that actually tell our gene to direct
biosynthesis of these enzymes. In some individual’s
genes give unclear instructions for making an enzyme
that metabolizes the amino acid, phenylalanine. As a
result this amino acid builds up, thereby causing brain
damage. A diet restricting this amino acid will stop the
damage, if detected in early infancy.
Single Nucleotide Polymorphism
Polymorphism is known as variation in DNA
sequencing that has prevalence of at least 1% of total
population causing several different alterations in
manifestation of the gene. SNP are the most common
type of variation in which difference is present due to
change in single DNA building block, i.e. nucleotide. For
example a SNP may replace the nucleotide cytocine (C)
with the nucleotide Thymine (T) in a certain stretch of
DNA. [2] Specific genetic polymorphism in human
populations changes their metabolic response to diet
and influence the risk patterns of disease. Some SNPs
change the recipe for the gene so that either a different
quantity of the protein is produced or the structure of
the protein molecule is altered.
Single-Nucleotide Polymorphisms (SNPs) are genetic
mutations that alter single base in DNA, causing
sequence modification in amino acids and malfunction
of a corresponding
Knowing on average, that SNP occur once every
1000 base pairs enables the estimation of
approximately 3 million SNPs in the 3 billion base pair
human genome. Most SNPs are binary, meaning that
the process of genotyping the single SNP typically
consists of determining which one of two neucleotide
bases is present at the SNP locus. Methods for making
that determination are diverse and include array based
hybridization, PCR and sequencing.[4]
Restriction Fragment Length Polymorphism
(RFLP) is considered to be the simplest and earliest
method to detect SNPs. SNP-RFLP makes use of the
many different restriction endonucleases and their
high affinity to unique and specific restriction sites[5].
Genetic profiling is the analysis of DNA from samples
of body tissues or fluids, especially when conducted in
order to predict susceptibility to a specific disease.
Nutrition Gene Interaction[6]
• Direct Interaction- Nutrients or nutrient factors
could sometimes be binding with some receptors
acting as a transcription factor that subsequently
binds and induces expression of respective genes.
• Epigenetic Interaction- There also may be changes
in the gene expression due to changes in
epigenome/DNA structure.
• Genetic Variation- There may be changes in
certain component or building blocks of a genome
and thus alteration will occur in the manifestation
or expression of the Gene.
Ayurgenomics
Concept of Ayurgenomics has been derived
from the facts that have been already mentioned in the
classical references about significance of diet. In
Ayurveda, detailed description of dietetics is
mentioned. The concept of nutritional epigenetics
which defines probable role of diet and nutrition upon
individual gene expression and peculiar ability of each
person to cope or metabolize or assimilate certain
nutrition are new area of research in modern genetics.
The same has been defined under the concept of
Tridosha, Hitaahar- Ahitaahar and Viruddha Aahar of
Ayurvedic classics of such ancient past. These topics
could be integrated as the aspects under the term
“Ayurgenomics”. Implication of the food and dietics
accordingly so as to maintain the health of the person,
prevent any kind of susceptible morbid conditions or
treatment of morbid conditions or even help in
stabilizing and recovery from the diseased condition
could be considered as the ultimate motive of the
concept of Ayurgenomics.
In Ayurveda, determination of state of health or
disease has been defined upon the principle of
Tridosha; fundamental bodily humors. Tridosha
determines the bodily composition, physiology, and
metabolic processes of human body. All the medicine

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that is taken will subsequently been affecting the state
of Dosha. Health will be ascertained when there is
Samyaawatha (equilibrium) of the Doshas while any
unbalance of these factors will lead to the diseased
conditions.[7] In Ayurveda, body constitution of every
individual has been considered unique which is known
as Deha Prakriti. Prakriti is determined at the time of
conception and determined by the dominance of Dosha
in the fertilizing gametes.[8] On the basis of
predominance of Doshas, there are 7 types of Deha
Prakriti; Vataj, Pittaj, Kaphaj, Dwidoshaj (3),
Sannipataj. Some of the individual all three Doshas are
with equilibrium state ever since the time of
conception, while others will have dominance of any
one or two of these. Such that, those with equilibrium
state are considered to remain healthy while most of
those who are having predominance of a particular
Dosha will be more vulnerable to diseases.[9] Hence,
Prakriti determines the susceptibility of the individual
towards disease; viz. Vataja prakriti individual is more
susceptible to Vataj Vyadhi like Arthritis, neurological
conditions, etc. Similarly, the condition of Agni
(Digestive fire/metabolic capability) in each Prakriti is
different according to the dominant Dosha. Vataj
Prakriti have Vishamagni (Unstable/weak Agni), such
s/he is not able to digest heavy foods. Likewise in
Kaphaj Prakriti individual, there is Mandagni condition
(weak digestive fire) such that intake of any heavy food
will cause improper digestion of the food and will
cause development of Aamaj vyadhi. Similarly, in an
individual of Pittaj Prakriti, there is condition of
Tikshnaagni such that the person has strong digestive
fire and greater ability to digest and assimilate food.
On the other hand, Samagni is present in the condition
of Samadosha, i.e., healthy person.[10] Hence, all kinds
of foods, diets, behaviours and treatments should be
personalized according to dominance of different
Doshas in the very individual. From this very concept,
personalization of diets for every individual could be
portrayed so as to maintain the equilibrium state of
Doshas. Diets, behaviourial practices and medicinal
drugs having opposite features should be planned.[11]
Table 1: Peculiar features of Trisodhaj Prakriti as mentioned in the Charak Samhita [12]
Kaphaj Prakriti [13]
Pittaj Prakriti [14]
Vataj Prakriti [15]
Snigdha
 Oily Skin,
Ushna
 Intolerant to heat
 Soft textured
 Fair complexion
 Increased presence of moles
 Good appetite and thirst
 Premature greying and fall of hair
Ruksha
 Dry skin,
 Poorly formed and poorly
nourished body,
 Dry, poor, interrupted and
unpleasant voice
 Reduced sleep
Slakshna
 Smooth skin
Tikshna
 Voracious eater
 Voracious drinker
 Good digestive capability
 Sharp reacting, argumentive
 Intolerant to discomforts
Laghu
 Quick but inconsistent movements
 Quick but inconsistent appetite
 Quick but inconsistent speech
Mridu
 Less tolerant to difficulties
 Fair complexion
 Good looking face features
Drava
 Lax and soft flesh and joints
 Profuse sweat, urine and stool
formation
Chala
 Unstable joints and body parts
Madhur
 Good sexual capacity
 More offspring
Visra
 Increased body odor from Armpit,
head and body
Bahu
 Increased number of visible
tendons
 over talkative
Sandra
 Well formed, proportionate
body parts
 Well nourished body parts
Katu, Amla
 Less sexual capacity
 Less no. of children
Shighra
 Quick indulgence in some activity
 Increased amount of anxiety
 Quick reactions in the form of
attachment, detachment
 Fearfulness and timidness
 Quick understanding and grasping
 Less memory

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Manda
 Slow physical movements
 Slow conversation
- Slow eating
Sheeta
 Intolerant to cold
 Prone to cold-induced ailments
like common-cold, Upper
respiratory tract infections
Staimitya
 Delayed/well thought
beginning of actions
 Cool temperament (less
anxious)
Parush
 Rough hair, nail, body, foot and
hands
Guru
 Slow walking speed
Vishad
 Prominent body parts (like joints)
 Crepitus while moving
Sheeta
 Less appetite
 Less thirst
 Less sweating
 Tolerant to heat
Pichchhila
 Compact joints (not
prominent)
Achchha
 Pleasing Face
 Pleasing complexion
 Pleasing voice
Fig no.2: Depicting different phenotypic constitution of different Doshaj Prakriti
Personalized Nutrition
Inter- individual genetic variation is also likely
to be an important factor in nutrient requirements.
With the recent availability of human genome
sequence, cataloguing of human genetic variations and
SNP map of human genome the investigators can
identify specific polymorphism linked to altered risk of
disease or sensitivity to diet. It will provide the basis
for personalized dietary recommendations based on
the individual’s genetic makeup. Like in case of
defective aldehyde dehydrogenase enzyme, alcohol
must be avoided. Patients having Galactosemia (lack of
a liver enzyme to digest Galactose) should avoid diets
which contain lactose or galactose, including milk
products.
Advantages
• Increased awareness of risk of certain diseases.
• Focus on prevention of diseases.
• Better understanding of the mechanism involved
in disease susceptibility.
• Reduced health care cost.
• Increased focus on a healthy diet and lifestyle.

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Disadvantages
• Attention is drawn away from other modifiable
risk factors.
• Focus only specific nutrients/foods.
• Misleading claims.
• Increased costs associated with personalized diets
and designer foods.
DISCUSSION
The food should be taken in proper amount.
The quantity of food consumed depends upon the
power of digestion. The food which is digested at
proper time without disturbing the normalcy of body is
regarded as the measure of proper quantity. But it
doesn’t mean that the diet articles can’t be divided into
light and heavy. Light articles are predominant in
properties of Vayu and Agni while heavy articles are
predominant in Prithvi and Soma. Due to this light
articles are stimulant of digestion, even taken upon to
the saturation point they cause little derangement. On
the contrary the heavy articles are not stimulant of
digestion by nature thus cause considerable
derangement if taken upon saturation point except in
case of physical exercise and adequate strength of Agni
(digestion). Hence the quantity is related to Agni bala
(power of digestion). Intake of heavy articles is advised
to one third or half of saturation point and not
excessive saturation. Even in case of light articles
excessive saturation is avoidable in order to maintain
the proper strength of Agni. Food intake in proper
quantity provides strength, complexion and happy life
to the person without disturbing normalcy. [16]
Prakriti determines discrete psycho-somatic
composition of individual. It is determined by the
predominance of Doshas of maternal and paternal
gamates, environmental factors, epigenetic factors
during the time of conception and fertilization.
Eventhough, Deha Prakriti has been broadly
categorised into 7 subtypes according to the
predominance of the Tridosha, each individual has
unique bodily composition of Doshas. Regarding the
fact that “We are what we eat”, the state of health and
disease of an individual is determined by the features
of foods that the individual. Also regarding the
individuality of each human and considering the
features of respective Doshaj Prakriti of the individual,
food items that have the opposite features should be
provided to the respective individual so as to prevent
the susceptible vitiation of the dominant Dosha of the
person and development of any kind of morbid
conditions. Hence, some of the foods that have
opposite effects on particular individual have been
tabulated as follows.
Tridosha
Features of Dosha[17]
Opposite properties
Vata
Rasa: Katu, Tikta, Kashaya
Guna: Ruksha (dry), Laghu (light), Chala
(mobile), Shighra (fast), Sheeta (cold), Parush
(coarse), Vishad (non-slimy)
Veerya: Sheeta
Rasa: Madhur- Amla- Lavana
Veerya: Ushna
Guna: Snigdha, Ushna, Guru,
Sthoola, Sthir, Pichchhila,
Slakshna Eg: Taila
Pitta
Rasa: Amla-Katu-Lavana
Veerya: Ushna
Guna: Ushna (hotness), Tikshna (sharp),
Drava(fluidity), Visra,
Rasa: Madhur-Tikta-Kashaya
Veerya: Sheeta
Guna: Sheeta, Mridu, Sugandhit
Eg. Ghreeta
Kapha
Rasa: Madhur - Amla- Lavana
Guna: Snigdha (oily), Slakshna (smooth),
Mridu (soft), Madhur (sweet), Sandra
(dense), Manda (gentle), Guru (heavy),
Sheeta (cold), Pichchhila (slimy)
Rasa: Katu- Tikta- Kashaya
Veerya-Ushna
Eg- Madhu
For Vata pacification oil is best because it possesses the properties of unctuousness, hotness and heaviness
and by regular use pacifies Vata dosha. Vata possesses roughness, coldness and lightness which are contrary to
properties of oil. In the same way Ghrita overcomes Pitta due to sweetness, coldness and dullness because Pitta is
non sweet, hot and sharp. Honey overcomes Kapha due to roughness, sharpness and astringent action as Kapha is
uncutous, dull and sweet. [18]
Diets for Different Doshaj Prakriti[19,20]
Food Categories
Vataj Prakriti
Pittaj Prakriti
Kaphaj Prakriti
Cereals (Shali/
Shastik varga)
Shasthik dhanya, Godhum
(wheat), Shaali dhanya,
Lohitshaali
Shaali dhanya, millet, Kodrav
Lohitshaali, Yava, Godhum
(wheat)
Shaali dhanya, millet,
Brihidhanya, Yava (barley),
Shasthik dhanya, Lohitshaali
Legumes
(Shami/ Simbi
Varga)
Moong (green gram), Maash
(black gram), Rajmash (red
broad beans), Kulattha (horse
Moong (green gram),
Chana (gram), Masoor (red
lentils), Peas, Rahar (yellow
Moong (green gram),
Rajmash (red broad beans),
Kulattha (horse gram)

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100
gram)
lentils)
Chana (gram), Masoor (red
lentils), peas, Rahar (yellow
lentils)
Maamsa Varga
Aanupa, Varishaya & Varichar
Varga (aquatic-fish, sea foods,
oyesters, shellfish, duck,
quail, buffalo, boar, pigs),
mutton, sheep Jangaal (deers,
antelope, musk deer, etc),
Vishkir & Pratud Varga
(cock, quail, turkey, ostrich
birds, pigeons, peasants),
Jaangal varga (deers,),
mutton
Jaangal varga (deers,),
Samanya Desh varga
(mutton, rabbits), quails
Vishkir (birds/scatterer)
Shaak Varga
(Green
Vegetables)
Bathuwa (white
goosefeet/wild spinach),
Changeri, Kakmachi,
Rajkshavak (black mustard),
Indian spinach
Punarnava, Jeevanti,
Tambulpatra (beetle leaf)
Bathuwa (White
Goosefeet/wild spinach),
Changeri, Kakmachi,
Rajkhavak (black mustard),
Indian spinach, Chaulai
(Amaranthus),
Mandukparni, Patola Patra,
Adusa, Neem, Nari saag
(Water Spinach), Jeevanti,
Kanchanar flower, Paalak
(Spinach), Vidarikand leaves
Bathuwa (white
goosefeet/wild spinach),
Changeri, Kakmachi,
Rajkhavak (Black mustard),
Kusumb (safflower)
Tambulpatra (beetle leaf)
Phala Varga
(Vegetables)
Brinjal, Ginger, Baby Radish,
Sahijan (drumsticks),
Karvellak (bitter gourd),
Kanda (tubers)
Trapush (cucumber), lotus
seeds, baby radish
Kshavak-udbhid
(mushroom), Kanda
(tubers)
Trapush (cucumber), Lauki
(bottle gourd), ginger, baby
radish, Sahijan
(drumsticks), Vartak
(brinjal), Karvellak (bitter
gourd)
Spices
Ajawain, Saunf (fennel), Raya
(mustard), Jalpippali,
Tumburu, Sonth (dry ginger),
Pippali, black pepper, Hing,
Jeera, Lashun, Palandu
(onion)
Saunf
Ajawain, Saunf (fennel),
Raya (mustard), Jalpippali,
Tumburu, Sonth (dry
ginger), Pippali, black
pepper, Hing, Jeera, Lashun
Lavana
Saindhav, Saurvachal, Vid
lavana (black salt)
Saindhav
Saindhav
Fruits
Anjir (Fig), Kharjur, Draksha,
Phalasa (Indian sherbet
berry), Madhuka (butter
tree), Amra (mango), coconut,
plum, Gambhar, raw Bilva
(stone apple), ripe Amra
(mango), ripe Ber (Jujube),
banana, Jackfruit, Daadim
(pomegranate), Citrus, Dry
fruits (almonds, cashew,
walnuts, etc)
Kharjur, Draksha, Munakka
(raisins), Anjir (Fig), Phalasa
(Indian sherbet berry),
Madhuka (Butter tree),
Coconut, Gambhar, Jamun
(black plum), Ripe Ber
(Jujube), apple, banana,
jackfruit, Amla (Indian
gooseberry), sweet Dadima,
Pung (beetle nut)
Naashpati (pears), Kapittha
(wood apple), Raw Bilva
(Stone apple), Jamun (black
plum), dried Jujube, Amla
(Indian gooseberry),
Baheda (Beleric myrobalan)
Dairy Products
Godugdha (Cow’s milk),
Buffalo’s milk, Camel’s milk,
Dadhi, Takra with Saindhav,
Navneet, Malai, Puraan
Ghreeta
Godugdha (Cow’s milk),
Coconut milk, Buffalo’s milk,
goat’s milk, Ghreeta, Takra
with Sarkara, Ksheerottha
Navneet, Puraan Ghreeta
Godugdha (Cow’s milk),
Camel’s milk, Takra with
Trikatu, Puraan Ghreeta
Madhur Varga
Ikshuras, Guda (jaggery),
Sheeta (sugar)
Ikshuras, Guda (jaggery),
Sheeta (sugar), Madhu
(honey)
Madhu (honey)
Kritaakrit Anna
Peya, Vilepi, Manda, Vesawar,
Yush, Mamsaras
Peya, Vilepi, Manda, Sattu,
Paanak, Yush, Mamsaras
Peya, Vilepi, Manda, Sattu
Laaja

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Yavagu, Paayas, Krishara
Taila Varga (Oil)
Taila, Eranda tail, Mustard oil,
Chiraunji oil (Charoli nuts),
Teel taila
Chiraunji oil (Charoli nuts)
Mustard oil,
Teel taila
According to the classics, intake of Hitaahar
causes growth of the Purush whereas intake of
Ahitaahar causes development and increment of the
diseases. Similarly, on further description of the
Hitaahar and Ahitaahar, it has been clearly depicted
that the benefits or undesirable effects any food
bringing in an individual depends upon different
factors like quantity of food, time of intake,
processing’s, geography, physiology, Dosha Prakriti
constitution of the individual. That means same food
can be beneficial to some while same could have
deteriorating effects in other individual. Hitaahar can
be defined as the food that when consumed do not
alter the equilibrium state of Dosha-Dhatu-Mala or
those which bring back the altered or vitiated Doshas
back to the normalcy. Likewise, those food that cause
the opposite effects; i.e. vitiation of the normalcy of
Dosha-Dhatu-Mala in body are known as Ahitaahar. [21]
Since individual condition of Dosha, bodily
constitution, Agni, geography like factors are different
in different person. Need for nutrients, individual
ability to digest foods, assimilation of the nutrients, all
of these are differently present in every individual.
This clearly verifies the need of individualization and
personalization of food and nutrition. Similarly, type of
admixtures, adulteration, processings done on the food
and individual compatibility with foods, all matter the
fact what kind of effects will the individual obtain.
A person after taking food should never eat
heavy preparations of flour, rice and flattened rice.
Even when hungry, one should consume them in
proper quantity. Continuous use of milk products is
not good. A person should eat Sashtika, Sali rice, Mudga
(pulses), Saindhva, Amlaka, barley, rain water, milk,
ghee and honey. One should take the articles which
maintain the health and prevent the disease.[22]
Detailed descriptions of incompatible articles are
mentioned. The eatables that are contrary to Deh
Dhatus and behave antagonist to them in terms of
properties, combination, processing, place, time, dose
etc. or in natural composition.[23] For example-
• One should not take fish and milk. Because
combination of both of them is Madhur ras, Madhur
Vipaka and Mahabhishyandi (causing obstruction in
channels) and milk is Sheeta and fish is Ushna that
is why the combination is Viruddh virya that is why
it vitiates blood.
• Meat of domestic, marshy and aquatic animals
should not be taken mixed with honey, sesamum,
jiggery, milk, black gram, radish, lotus stalk or
germinated grains because it causes deafness,
blindness, tremors, coldness, indistinct voice, nasal
voice or death.
• After eating radish, garlic, Shigru, Arjaka, Tulsi etc.
one should not take milk because of the risk of
leprosy.
• The potherb of Jatuka or ripe fruit of Nikucha
should not be taken with black gram, pulse, jaggery
and ghee because they are antagonistic.
• Likewise, Amra, Amrataka, Matulunga, Nikucha,
Karmarda, Moca, Dantshatha (type of lemon),
Badara, Koshamra, Bhavya, Jambu, Narikela,
Dadima, Amalaka- these fruits and similar other
substances, all sour liquids or non-liquids are
antagonistic to milk.
• The potherb of Padmottarika (kusumbha), Sarkara
and Maireya (types of wine) and Madhu, all used
together are antagonistic and vitiates Vata too
much.
• The oil in which fish is cooked, if Pippali and
Makoya are fried in same oil and consumed with
honey then it will cause sudden death.
• Hot honey taken by a person afflicted with heat
leads to death. Likewise honey and ghee in equal
quantity, honey and rain water in equal quantity,
honey and rain water in equal quantity, honey and
lotus seed, hot water after taking honey, hot water
after taking Bhallataka, Kampillaka cooked in butter
milk, stale Makoya (Kakmaachi) all these foods are
antagonistic.
Types of Antagonistic Food
Any food or medicine which increases the doshas but
doesn’t expel it out from the body is called antagonistic
food or Viruddh ahara. There are 18 types of Viruddha
ahara:
• Desha viriddha- The use of dry and pungent
articles in Jangala Pradesh (dry area) and unctuous
and cold substances in Anoopa desha (wet place) is
antagonist to place.
• Kala viruddha- The use of cold, dry substances in
winters and use of bitter and hot substances in
summers is antagonist to time.
• Agni viruddha- If diet is not in accordance of
digestive fire that is antagonism to digestive fire.
• Matra viruddha- If honey and Ghritta is taken in
equal quantity that is antagonism of quantity.
• Satmya viruddha- The person who is habitual of
eating bitter and hot things for that person sweet
and cold eatables are antagonist to his palatability.
• Dosha viruddha- The diet agonist to three Dosha
i.e., Vata, Pitta and Kapha if taken continuously it is
called Dosha viruddha.

Int. J. Ayur. Pharma Research, 2022;10(2):95-103
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102
• Sanskar Viruddha- As meat of peacock if roasted
by piercing it with the wood of castor then it
becomes poisonous and called antagonism in
processing.
• Virya viruddha- If Ushna virya (hot articles) taken
by mixing with Sheet virya (cold articles) then it is
Virya viruddha.
• Koshtha Viruddha- If a person with hard bowel is
given very little, mild potency and laxative drug and
if a person with soft bowel is given heavy, drastic
purgative and abundant in quantity then it is
antagonist to bowel or Koshtha.
• Avastha Viruddha- If the person indulged in
excessive work, coitus and exercise eats Vata
aggravating food and Kapha aggravating articles by
a person who is lazy and sleeps a lot is called
antagonism in condition of patient.
• Kram Viruddha- If one takes food before excreting
faeces and urine and without appetite or excessive
hunger it is called antagonisnm in order or Kram.
• Parihar Virrudha- If hot things are taken after
intake of pork etc. or cold ones after intake of ghee
etc. it is known as antagonism in Parihar or
indications and contraindications.
• Paka Virrudha- When cooking is done over
damaged or bad fuel or if the grains are uncooked,
overcooked or burnt it is the antagonism of paka or
cooking.
• Sanyoga Viruddha- Sour things taken with milk is
antagonism in combination or Sanyoga virrudha.
• Hridya Virrudha- when a person takes the things
who is disliked by him then it is Hridya virrudha or
antagonism of palatability.
• Sampada Viruddha- If a person consumes
immature, overmature or substance with damaged
rasa then it is Sampada viruddha or antagonism of
quality.
• Vidhi Virrudha- when food is not taken in privacy it
is called Vidhi viruddha or antagonism of rules of
food intake.
Health Hazards of eating incompatible food
Antagonistic food is the cause of impotency,
blindness, erysipelas, ascitis, pustules, insanity, fistula
in ano, fainting, narcosis, tympanitis, spasm in throat,
anaemia, Ama visha, leucoderma, leprosy, Grahni roga,
oedema, gastritis, fever, rhinitis, gastric disorders and
even death.
Management of Food Antagonism
There are some measures which are used to
counteract the disorders arising due to food
antagonism such as emesis, purgation, use of antidotes
and prior conditioning of body with similar substances.
The antagonism becomes inert due to suitability, small
quantity, strong digestive power, in young age and
persons having unction, physical exercise and strength.
Regular or Excessive use of Following Substances is
Contraindicated- [24]
Long Pepper- Long peppers are pungent (Katu)
but sweet in Vipaka, heavy (Guru), not much unctuous,
hot and moistening. It is esteemed among drugs. If
used properly it is beneficial but excessive use of it
may cause accumultion of Dosha. On constant use it
aggravates Kapha due to heaviness and moistening
action, Pitta due to hotness and unable to pacify Vata
due to little unctuousness and hotness. It is Yogvahi or
synergistic in action hence should not used excessively.
Kshara (alkalies)
Kshar is Ushna, Tikshna and Laghu in Guna. It
creates Kledata (unctousness) at first and then does
shoshan. Kshar is used for Pachan (digestive), Dahana
and Bhedana (penetrate) of tissues. Excessive
consumption of Kshar causes greying of hair, hairfall,
vision loss and loss of libido.
Lavana
Lavana has Ushna and Tikshna guna too. It is
Upakledi in nature i.e., it causes increase in
unctousness. It also has Vishramsan property i.e.
causes extraction of debris. Lavana also makes food
palatable. When used in appropriate amount it causes
benefits like digestive, carminative, moistening,
mucolytic actions while when taken in higher amount
or for longer time period causes vitiation of Doshas and
conditions like vitiation of Rakta, Mamsa, decrease in
tolerability in an individual, decreased stamina and
general debility, immature hairloss, alopecia, immature
greying of hair, etc.
CONCLUSION
Nutrigenomics is new advancing science that
focuses on importance of diet in relation to health and
morbidity. Genetic mapping of every individual is
required to advice personalized diet to the person to
stay healthy and prevent unmasking of genetically
determined metabolic disorders. That kind of
management may cause hefty burden on the pockets of
general population. By taking in account the recent
advances in the field of nutrigenomics, if we
promulgate the ancient wisdom of Ayurveda which
defines health by elaborate description of indications
and contraindications in relation to diet, we may get
better results without making hole in pocket of general
population. Phenotypic characteristics of a person are
depicted by Prakriti is indirect representation of
genetic constitution of that person which is
determined at the time of fertilization of ovum. We can
advise personalized diet according to Prakriti to
improve and maintain the health of masses. If
Nutrigenomics and Ayurgenomics work as hand in
hand then both sciences can cater the health related
issues of population in more effective and friendly way.

Soni Kapil, Laxmita Gaiju. Concept of Ayurgenomics in Context to Nutrigenomics
IJAPR | February 2022 | Vol 10 | Issue 2
103
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*Address for correspondence
Dr. Laxmita Gaiju
PG Scholar,
Deptt of Prasuti Tantra evum Stree
Roga,
RGGPG Ayurvedic College and
Hospital, Paprola, H.P.
Email: gaijuluxmita11@gmail.com
Cite this article as:
Soni Kapil, Laxmita Gaiju. Concept of Ayurgenomics in Context to
Nutrigenomics. International Journal of Ayurveda and Pharma Research.
2022;10(2):95-103.
https://doi.org/10.47070/ijapr.v10i2.2279
Source of support: Nil, Conflict of interest: None Declared