2016
Permanent URI for this collectionhttp://repository.kln.ac.lk/handle/123456789/16104
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Item Health benefits of spices - a critique(Gampaha Wickramarachchi Ayurveda Institute, University of Kelaniya, Sri Lanka, 2016) Ranasinghe, R.L.D.S.; Ediriweera, E.R.H.S.S.Spices have been an integral part of our food for millennia. However, most potent and healthiest spices are rarely used due to lack of knowledge. Present study was undertaken to collect medicinal uses and health benefits of spices. Data were gathered from traditional Sri Lankan and Ayurvedic authentic texts and web sources. In the present study, 60 plant species belonging to 32 families were taken into consideration. Spices often come from the leaves, fruits, seeds, roots, bulbs or bark of the plants. Fruits (39%) are the most preferable part used as spices with leaves in second place (28%). According to Ayurveda, the dominant taste of the spices is Katu Rasa (pungent) (75%) followed by Tikta Rasa (bitter) (59%). The majority of spices (80%) have Ushna Veerya (hot in potency) and Katu Vipaka (71%) (pungent in end part of digestion). Most spices pacify Kapha and Vata Dosha but enhance Pitta Dosha. 50% and 30% of spices show, Deepana (enhancing digestive power) and Ruchi Vardhana (appetizing) properties respectively. Anti-inflammatory, antipyretic, anthelmintic, antibacterial and diuretic properties of some spices are scientifically proven. Spices are good sources of Vitamin C, A and K. Most abundant mineral in spices is potassium, which is an important component in controlling cardiac functions. Spices are also rich in manganese, a co-factor for the antioxidant enzyme, superoxide dismutase. Most spices are high in antioxidants with cinnamon being the highest. They comprise essential oils and carotenoids which enhance the flavour and add colour to dishes. Spices provide a way to add flavour to food without the extra fat, calories, sodium or cholesterol. They are used as popular home remedies for different ailments such as indigestion, diarrhea and vomiting. It is concluded that using spices improves digestion and protect the body against certain chronic conditions, such as cancer, diabetes, and heart diseases.Item Signs of Buddhism illustrated in sadvåtaya in Ayurveda(Gampaha Wickramarachchi Ayurveda Institute, University of Kelaniya, Sri Lanka, 2016) Weerapperuma, W.D.D.; Weerasooriya, W.M.B.Ayurveda is the discipline that describes the cause, symptoms and medicine for mental, physical and spiritual well-being which is known as healthy life. It evolved in India since 10th century B.C. Buddhism is stirring the life towards the well-being of physical, mental and spiritual status and to attain the nibbāna to overcome the rebirth to prevent from all dukkhas. The origin of Buddhism was in 6th century B.C. in India. Though Ayurveda evolved earlier than Buddhism, contents of Ayurveda were documented in 4th century B.C. When the documents were reviewed, it was observed that the factors described in Ayurveda show similarities with those of Buddhism. With this background, a review was carried out and factors were compared to identify the signs of Buddhism in sadvåtaya. The set of doctrine described in sadvåtaya has to be practiced for a healthy life. So, one who observes these principles simultaneously fulfill both the objectives which maintain positive health and the control of sense faculties. These illustrated factors highlight the signs of trividha puëya kriyä which are helpful to improve çéla, samädhi and prajïä in a person according to Buddhism. Further to this is the comparison of doctrine of sadvåtaya. The factors described in brahmacarya, païca çéla, dasa akusal, satara brahma viharaëa and dhammapadaya demonstrate the interlace of Buddhism with Ayurveda. When exploring sadvåtaya and contents of mahä maìgala, paräbhava, mahä käçyapa bojjanga, girimänanda, vasala, karaëéya metta, mettänisaàsa suttas together with comparable doctrine to improve physical, mental and spiritual well being in human could be identified. The review leads to identify the signs of Buddhism in sadvåtaya which has been described in Ayurveda.