Rakta Dhatu (रक्त धातु)

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The word 'Rakta' refers to red color. Thus Rakta dhatu literally means the body tissue that is red in color. Rakta dhatu is thus similar to blood tissue which is red in color. It is second in order of 7 dhatus forming building blocks of physical body. In Ayurveda, in the context of feminine health, the word 'Rakta' is also used to denote 'menstrual blood' or even 'ovum'.

Synonyms

Shonita, rudhira, asrik, astra,lohita,kshataja

Formation of Rakta dhatu

The second portion called ‘poshaka rasa’ is carried forward to nourish the next dhatu i.e.rakta. [Cha.Sa. Chikitsa Sthana 15/16]

During the metabolic process, this rasa is transformed into rakta dhatu by action of ranjaka pitta. It acquires a red colour during this process. This metabolism takes place at yakrit (liver) and pliha(spleen). [Su. Sa. Sutra Sthana 14/4]

Location of Rakta dhatu

Yakrut and pliha are the chief sites of raktavaha srotas. Rakta is metabolized at these sites mainly. Also it flows through siras and reaches to every part of the body.

Panchabhoutik constitution

The Rakta dhatu is constituted with the dominance of agni mahabhuta and all other mahabhuta. It possesses properties like peculiar smell (vistrata), liquidity(dravata), red color(raga), pulsation(spandanam) and lightness to get circulated (laghuta) due to Prithvi,jala,teja, vayu and akasha mahabhuta are spectively. [Su.Sa. Sutra Sthana 14/9]

Rakta dhatu is neither too hot nor too cold(anushna-sheeta), sweet (madhura), unctuous (snigdha), red(rakta), heavy(guru), with peculiar smell (vistra).It can get affected by the same substances that provoke pitta dosha.[Su. Sa. Sutra Sthana 21/17]

Function

Giving life and sustaining vitality (Jeevana), enhancing complexion(varna prasadana), nourishing successor muscle tissue and other components (mamsa dhatu poshana) are the main functions of rakta dhatu. [Su. Sa. Sutra Sthana 15/5] The vitality depends on blood. [Cha. Sa.Sutra Sthana 24/4]

Upadhatu of Rakta dhatu and their function

During the process of metabolism and formation of rakta dhatu, tendons(kandara) and veins(sira) are formed as the metabolic byproducts(upadhatu).[Cha. Sa.Chikitsa Sthana 15/17]. Sharangadhara opines menstrual blood(artava) as the metabolic by-product. [Sha. Sa. Purva khanda chapter 5]

Various pigments and acidic secretions are formed as waste during this process. These are termed as malarupa pitta.[Cha.Sa. Sutra Sthana 15/5]

Associated Dosha

Pitta dosha is formed as a waste by-product of Rakta dhatu metabolism. Also, Rakta has been known to be the site of pitta dosha. Thus, Pitta dosha is closely associated with rakta dhatu.

Characteristics of purity of Rakta dhatu

The color of pure blood is like golden red, firefly, red lotus, lac-resinous material(laksha), and fruit of Gunja (Abrusprecatorius Linn.). [Cha. Sa. Sutra Sthana 24/22]

The person with pure blood has glowing complexion, well-functioning sense organs, and a cheerful state of mind. His digestion and natural urges are normal. He is endowed with happiness, satiety, and strength. [Cha. Sa. Sutra Sthana 24/24].

Rakta sara

The characteristics of the essence of rakta dhatu can be observed on ears, eyes, face, tongue, nose, lips, palms, soles, nails, forehead and genitals. These body parts are unctuous, red, beautiful and shining. The persons are endowed with happiness, sharp intellect, magnanimity, tenderness, moderate strength, lack of endurance, and intolerance to heat.[ Cha. Sa. Vimana Sthana 8/104]

Vitiating factors

प्रदुष्टबहुतीक्ष्णोष्णैर्मद्यैरन्यैश्च तद्विधैः|

तथाऽतिलवणक्षारैरम्लैः कटुभिरेव च||५||

कुलत्थमाषनिष्पावतिलतैलनिषेवणैः|

पिण्डालुमूलकादीनां हरितानां च सर्वशः||६||

जलजानूपबैलानां प्रसहानां च सेवनात्|

दध्यम्लमस्तुसुक्तानां सुरासौवीरकस्य च||७||

विरुद्धानामुपक्लिन्नपूतीनां भक्षणेन च|

भुक्त्वा दिवा प्रस्वपतां द्रवस्निग्धगुरूणि च||८||

अत्यादानं तथा क्रोधं भजतां चातपानलौ|

छर्दिवेगप्रतीघातात् काले चानवसेचनात्||९||

श्रमाभिघातसन्तापैरजीर्णाध्यशनैस्तथा|

शरत्कालस्वभावाच्च शोणितं सम्प्रदुष्यति||१०||

The blood is vitiated due to the following causes:

By habitual intake of spoiled or unsuitable food and/or liquids, overeating, acidic or pungent liquor and other similar drinks, too much salty, alkaline substances, sour and pungent food, kulatha (Dolichos biflorus Linn.), masha (Phaseolus mungo Linn.), nishpava (Dolichos lablab Linn.), tila taila (Sesamum indicum Linn. oils), pindalu (Randia uliginosa DC.), radish and all green (leafy) vegetables, meat of aquatic and marshy animals, burrowing animals and those that snatch birds, excessive intake of curd, sour whey (curd-water), vinegars and other sour fermented liquids, consuming decomposed, putrid food with opposite properties excessive sleeping during the day especially after taking liquids, unctuous and heavy food, excessive anger, excessive exposure to the sun and the wind, suppression of the natural urges like vomiting, avoidance of blood-letting in prescribed time (autumn), too much exertion, injury, heat, indigestion, taking meal during indigestion and due to natural pattern in autumn season.[5-10]

Importance of Rakta dhatu in health and well-being

The pure blood provides the individual with strength, complexion, happiness, and life. [Cha. Sa. Sutra Sthana 28/4].

It is the fundamental source of vitality and life. [Su. Sam. Sutra Sthana 14/44]