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INTERNATIONAL JOURNAL OF DIAGNOSTICS AND RESEARCH
Corresponding Author: Dr. Arvind Kumar Gupta
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Article Info: Article Received on : 26/01/2026 Article Reviewed on: 20/02/2026 Article Published on : 15/04/2026
Cite this article as: - Gupta, A. K., & Sengupta, A. (2026). Exploring The Therapeutic Benefits Of Takra Pana In Grahani Roga.
International Journal of Diagnostics And Research, 3(3), 110–115. https://doi.org/10.5281/zenodo.19597775
Abstract
The present study is dealt with the clinical excellence of ayurvedic management of Grahani Roga by Takra pana. In
Grahani roga the function of Grahani get altered as a result the process of Ahara Paka (i.e; digestion) and Sosa (i.e;
absorption) get altered and Aam is produced within grahani and the disease grahani get initiated, due to its direct
correlation with the unhealthy eating patterns and stressful lifestyle of the modern world, grahani is a disease of
significant therapeutic relevance. Hence the term grahani is implicated for Grahani rupa aasaya, Grahani dosa and
Grahani roga. In Grahani Roga the disease takes place within grahani due to vitiation of dosa in the situ and
involvement of agni by the vitiated dosa. The disease Grahani takes place in Aasaya named as Grahani. The Aasaya
Grahani is made up of Sasthi Pitta Dhara Kala, agni reside on that Kala. Hence, Grahani is termed as the site of agni,
this agni responsible for entire digestion and absorption Takra pana is very often a procedure of treatment being
practiced as a Anna for Agni Raksha attempt.
Keywords – Grahani roga, Takra, Agni-raksha.
Exploring The Therapeutic Benefits Of Takra Pana In Grahani Roga
Dr. Arvind Kumar Gupta
1
, Dr. Apala Sen Gupta
2
1
Assistant Professor, Dept. of Roga Vigyan Avam Vikriti Vigyana; I.P.G.A.E & R AT S.V.S.P, Kolkata, West
Bengal, Pin – 700 009.
2
Proff. & H.O.D, Deptt. of Roga Vigyan Avam Vikriti Vigyana; Raghunath Ayurved Mahavidyalaya and
Hospital, Contai, Banamali Pur, West Bengal, Pin – 721 404.
G
A
R
V
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Introduction :
Grahani roga is not specifically mentioned in the
old Ayurvedic texts when discussing upashaya and
anupashaya. Hetu viparita, vyadhi viparita and
ubhaya viparita, vyadhi viparita arthakari, &
ubhaya viparita arthakari are some of the
groupings under which upashaya or those
aushadhi, aahara & vihaar
[1]
that relieve the
patient from his pain are explained. A few of the
variables fall under these categories.
Usage of Takra (Butter-milk) as Anna (Diet) is
mentioned under Upasaya of Pancha Nidana
Lakshana by Vijaya Rakshit, the commentator
[2]
.
Takra is an example as an “Anna”, which is
opposite to aetiology and disease in Vataja and
Kaphaja Grahani as it has been mentioned “Atha
Hetu Vyadhi Vipritani Annam Yatha”. Takra Pana
acts as an Upashaya is one among the Nidana
Panchaka which gives temporary relief or, not long
lasting to the person by the use as Anna (Diet).
Food which is Antagonist to Cause and Disease i.e;
Example of Ubhaya viprita anna is Takra indicated
in Vataja and Kaphaja Grahani. So, Takra pana is
Satmya (Compatable) in a case of Grahani roga.
Takra is that form in which fat has been separated
by churning etc. and added water half of its
quantity and it is neither too thick nor too thin like
liquid; Sweet and Sour in taste primarily and
Astringent in taste later on
[3]
. Takra is a Samgrahi,
Deepana etc is used in Grahani Dosa, Aruchi etc
[4]
.
It is used as oushadhi in the form of Takrarista &
acts as a Pathya in the form of different dietary
preparations. It can be used as both preventive &
curative in the patients of Grahani.
Properties of Takra
[5]
:
Rasa
Madhura, Amla
Anu-Rasa
Kasaya
Guna
Laghu, Ruksha
Virya
Ushna
Vipaka
Madhura
Karma
Agni-deepak, Arochaka
Nasak, Trishna Nasak etc.
Mode of Action :
Rasa of takra is Madhura, Amla and Kashaya
Anurasa which is Having Laghu, Ruksha Guna .
Veerya is Ushna and Mdhura vipaka. It acts as
Tridoshahara , Agni deepana, Hrudya, Kapaha-
vata shamaka and acts as Grahi.
Due to kashaya anurasa, ushna virya & Ruksha,
Vikasi guna, it will pacifies aggrevated Kapha. Due
to its Madhura, Amla rasa, Sandra guna, it will
pacifies vitiated Vata. Due to Madhura vipaka, Pitta
will not became vitiated. Takra is Grahi dravya
which is better choice in Grahani dosha because it
acts as Deepana, Pachana which cures Mandagni.
Takra is Srotoshodhaka, helps in the proper
absorption of Rasa. Hence the probable mode of
action based on its properties & samskara.
Hemadri, the commentator clarifies that Takra is
mathita dadhi (well churned curd or, coagulated
milk), it is of two kinds; Sajala (mixed with water)
and nirjala (Unmixed with water). Sajala (water
diluted) is again of two kinds; Sasneha (with fat)
and Asneha (without fat).According to Maharisi
Vagbhatta, Asneha Takra is Supachya (easily
digestable), astringent and sour in taste kindles
hunger and mitigates kapha and vata and cure
duodenal diseases, lose of taste etc.
[6]
The term "Jeerne Jiryati Ca Aadhmanam Bhukte
Swastham Upaiti"
[7]
(when the food is fully
digested) appears in Vataja Grahani. The phrase
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"Jeerne" was clarified by Vijaya Rakshit as "Anne
iti sesh," which means "complete digestion," in
response to the statement. This means that once the
food has been fully digested, the individual with
Vataja Grahani may frequently have stomach
cramps. Complete digestion should be interpreted
as a misnomer, as real digestion does not occur.
The only meal that travels downward is partially
digested.A vacant stomach causes the vata to
become more agitated, which results in cramps.
Small meals at that time help to somewhat calm the
vata. These characteristics are seen as Upasaya and
are investigated through questioning, or "Prashna
Pariksha".
Therapeutic advantages of Takra :
Our classics indicate a wide variety of preparations
for the treatment of this illness. Takra Prayoga is
one such example. Takra performs srotoshodhana,
according to Acharya Vagbhata, which causes rasa
to reach the srotas. This results in healthy nutrition,
strength, and skin tone. Through its several gunas,
takra functions as Tridoshaghna. Since takra has a
unique quality that makes it highly helpful for
patients with agni vikruti who have various dosha
dushti, it is a crucial part of treating patients with
agni-related disorders, among which grahani roga
is one.
Indications of takra in combination with
different drugs :
Even though takra is considered as tridoshahara it
can be used along with combination of different
drugs to enhance its doshahara property , In vataja
disorders takra along with saindava lavana . In
pittaja disorders takra along with sharkara In
kaphaja conditions takra with kshara and Trikatu
Along with Hingu , Jeeraka, Saindava lavana in
grahani acts as Rochana , Pustiprada , Balya ,
Bastishoola vinashana . Takrarista prepared with
takra along with Yavani, Amalaki, Pathya, Maricha
Each 3pala (144gms) and Saindhava, Sauvarchala,
Vid, Oudbhida, Samudra lavana Each 1 pala
(48gms) acts as Agnideepanartha. It helps in
relieving conditions of shotha, Gulma, Prameha,
Krimi, Arsha & Udara roga. It helps in relieving
conditions of shotha, Gulma, Prameha, Krimi,
Arsha & Udara roga
[8]
.
The duration of takra consumption:
Acharya Charaka also emphasises the importance
of takra sevana, stating that one should partake in it
for seven, ten, or thirty days. Takra sevana should
be performed in order to increase and declining
order (Apakarsha and Utkarsha).
[9]
Nutrition Information of Butter-milk
[10]
:-A
one-cup serving of cultured 1% buttermilk
contains:
110 calories
9 grams of protein
3 grams of fat
13 grams of carbohydrates
Less than 1 gram of fiber
12 grams of sugar
Buttermilk is an excellent source of protein, which
your body needs to build healthy muscles, skin, and
bones. Most buttermilk on the market is also
fortified with extra vitamins and minerals, such as:
Vitamin A
Vitamin D
Calcium
Potassium
Phosphorous
Riboflavin
Probiotics
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Potential Health Benefits of Buttermilk:
The vitamins, minerals, and probiotics in buttermilk
provide some excellent health benefits. For
instance, the vitamin A in fortified buttermilk is an
important part of keeping your eyes healthy.
Vitamin A is part of a group of vitamins known as
retinoids because they’re a crucial part of keeping
your retinas in good shape. Vitamin A also boosts
your immune system and keeps your lungs, heart,
and kidneys healthy.
Buttermilk provides some other significant
health benefits:
It can give you more energy. The riboflavin
in buttermilk is a B vitamin that is vital for
your body‟s energy production systems.
Riboflavin also helps regulate your body‟s
amino acids, which make up proteins.
It can give you another option if you're
lactose intolerant. People who have lactose
intolerance may find buttermilk easier than
standard milk to digest. The process of
making buttermilk involves adding bacteria
that break down and digest lactose in the
milk. The bacteria convert lactose into lactic
acid, lowering the total amount of lactose.
It can make your gut healthier. The healthy
bacteria added to buttermilk offer another
benefit: they act as probiotics. Your gut is
filled with bacteria that help you digest your
food. Sometimes after you take antibiotics
or have a stomach illness, the number of
“good” bacteria in your gut becomes lower
than it should be. Probiotics help improve
your digestive health by repopulating your
stomach with the bacteria you need for
digestion.
It can help your bones. Buttermilk is an
excellent source of calcium. Your bones,
teeth, and blood all include significant
amounts of calcium, making it the most
common mineral in your body. Calcium is
not only important to your body‟s bone
structures, but also critical to maintaining
signaling systems in your blood.
It can help keep your Cholesterol levels
healthy. Studies have shown that a small
amount of buttermilk each day can help
lower cholesterol and triglyceride levels in
people with high cholesterol levels. High
cholesterol is tied to heart Disease and
strokes, so keeping your levels to a healthy
range will really help your health.
Potential Risks of Buttermilk:- Although people
who have lactose intolerance may find they are
better able to tolerate buttermilk, remember that it
is still a dairy product. People who have dairy
allergies or are particularly sensitive to lactose
should be cautious about buttermilk. It's also not a
low-calorie food, so if you are trying to limit your
calories, be sure to have just one or two 8-ounce
servings a day.
Conclusion:
Takra Pana acts as Tridoshagna, Deepana,
Pachana, and Srotoshodhaka in the Deepana &
Pachana treatment principles of Grahani roga.
Takra's nutritional benefits also imply that it boosts
immunity and promotes health by averting
illnesses. It serves as a Pathya in the shape of
various food preparations and as oushadhi in the
form of Takrarista. It is both therapeutic and
preventative for Grahani sufferers. Grahani can be
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interpreted in three different ways. Grahani dosha,
Grahani roga, and Grahani avayava. A structural
defect and functional impairment of Grahani,
which results in Grahani roga, are caused by the
defective agni. Stressful lifestyles and unhealthy
eating habits are the main causes of Grahani
development. The primary sign is a shift in bowel
habits. Along with additional dosha-based
symptoms, they include Atibaddha mala Pravriti
and Atisrusta mala Paravrutti.
References:
1. Acharya Vaidya Jadavji Trikamji; Carak
Samhita by Agnivesa revised by Carak &
Drirabala with the Ayurveda Dipika
Commentary of Chakrapani Dutta:
Varanasi: Chaukhamba Publications;
Edition : Reprint, 2018, Nidan sthan,
Chapter - 1/10, Page- 195.
2. Prof. Yadunandan Upadhaya,
Madhavnidanam of Sri Madhav Kar with
Madhukosa Sanskrit Commentary by Sri
Vijay Rakshit & Srikantha Dutta,
Chowkhamba Prakashan, Varanasi, Vol. - 1,
Edition : Reprinted : 2017, Chapter - 1/8,
Page No. -50.
3. Kaviraj Dr. Ambika Dutta Shastri, Susrutha
Samhita „Ayurveda Tatva Sandipika‟
Prathama Bhaga (Purvardha), Chowkhamba
Sanskrit Sansthan, Edition: Reprint 2007,
Sutra Sthana – 45/ 85, Page No. – 176.
4. Acharya Vaidya Jadavji Trikamji; Carak
Samhita by Agnivesa revised by Carak &
Drirabala with the Ayurveda Dipika
Commentary of Chakrapani Dutta:
Varanasi: Chaukhamba Publications;
Edition : Reprint, 2018, Sutra sthan,
Chapter - 27/230, Page- 166.
5. Kaviraj Dr. Ambika Dutta Shastri, Susrutha
Samhita „Ayurveda Tatva Sandipika‟
Prathama Bhaga (Purvardha), Chowkhamba
Sanskrit Sansthan, Edition: Reprint 2007,
Sutra Sthana – 45/ 84, Page No. – 176.
6. Prof. K.R. Srikanta Murthy, Vagbhatt‟s
Astanga Hrdayam (Text English
Translation, Notes, Appendix, Indices etc.)
Chowkhamba Krishnadas Academy,
Varanasi, Edition 8th, 2011; Sutra sthana
Chapter – 5/33-34 , Page No. – 61 .
7. Prof. Yadunandan Upadhaya,
Madhavnidanam of Sri Madhav Kar with
Madhukosa SanskritCommentary by Sri
Vijay Rakshit & Srikantha Dutta,
Chowkhamba Prakashan, Varanasi, Vol. - 1,
Edition : Reprinted : 2008, Chapter - 04/08,
Page No. -185.
8. Acharya Vaidya Jadavji Trikamji; Carak
Samhita by Agnivesa revised by Carak &
Drirabala with the Ayurveda Dipika
Commentary of Chakrapani Dutta:
Varanasi: Chaukhamba Publications;
Edition : Reprint, 2018, Chikitsa sthan,
Chapter - 15/120-121, Page- 521.
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9. Acharya Vaidya Jadavji Trikamji; Carak
Samhita by Agnivesa revised by Carak &
Drirabala with the Ayurveda Dipika
Commentary of Chakrapani Dutta:
Varanasi: Chaukhamba Publications;
Edition : Reprint, 2018, Chikitsa sthan,
Chapter - 14/78, Page- 505.
10. https://www.webmd.com/diet/health-
benefits-buttermilk.
Acknowledgement :
I would like to express my deepest gratitude
towards my mentor Dr Apala Sengupta, Professor
and H.O.D, Department of Roga Nidāna Avum
Vikṛti Vijñāna, at the I.P.G.A.E. & R at S.V.S.P.
Hospital, Kolkata. It was a matter of great privilege
to work and study under her exceptional guidance,
supervision and persistent help for even the
smallest of the nuisance at work. Her unconditional
support at each and every footstep, her student
friendly & easy to grasp methodology of teaching
along with a caring nature towards her pupils
provides a motherly figure imposed in a generous
teacher.
Declaration :
Conflict of Interest : None
ISSN: 2584-2757
DOI : https://doi.org/10.5281/zenodo.19597775
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