595 TD Kupdf.net Ranjakapitta-Ayurveda

Revalidation of the functions of Ranjaka pitta
REVALIDATION OF THE FUNCTIONS OF

RANJAKAPITTA
Dissertation submitted to the Kannur University, Kerala,
In partial fulfillment of the regulations for the award of the degree of
DOCTOR OF MEDICINE (Ay)
In Kriyasareera
By
Dr. SUDHAGOPALAN V.S
Under the Supervision of
Dr. ANNY YOHANNAN. M.D. (Ay)

Professor & H.O.D., Department of Kriyasareera
Govt. Ayurveda College
Thiruvananthapuram
DEPARTMENT OF POST GRADUATE STUDIES IN

KRIYASAREERA
GOVERNMENT AYURVEDA COLLEGE, KANNUR – 670503

2007
www.ayurvedicmedicinalplants.com
Contents
List of Abbreviations .
List of Tables
List of Charts and Diagrams
Introduction
I – Literary Review
Chapter 1- INTRODUCTION TO PITTA
Chapter 2- RAKTA DHATU
Chapter 3- RAKTA DHATWAGNI AND RANJAKA PITTA
Chapter 4- FACTORS INFLUENCING RANJAKA PITTA
II – Clinical Study
Chapter 1- METHODOLOGY
Chapter 2- OBSERVATIONS AND ANALYSIS
III – Discussion
IV - Summary
V - Conclusion
Bibliography
Appendix- Pro forma
Introduction
Ayurveda, the science of life prescribes the ways and means of keeping
good health. This method of living emphasizes promotion of health and
prevention of diseases. It is designed and formulated for the well-being of the
world. Health in Ayurveda implies Harmony and there is really no end to the
degree of harmony we can achieve, if we set ourselves to the task.
The basic doctrine of ayurveda rests on tridosha siddhanta. Pitta is one
among the doshas, which is responsible for all the changes occuring in the
body, collectively referred as parinama. Reactions taking place during
digestion and metabolism, growth and maturation and the production of heat
and energy – all these are under the control of pitta dosha. In terms of modern
physiology, all the reactions aided by the factors like hormones, enzymes etc
can be considered as pitta vyaparas.
Agni is an all pervading, uncontrollable, controlling force of the
universe. When comes to the living body, it is represented as pitta. The word
“Pittoshma” is comprising of two words- Pitta and Ushma which means ushma
contained in Pitta. Pitta acts as substratum for Kayagni. Agni resides in Pitta
owing to the agneya nature of pitta. Again, to be precise, the controlling force
of pitta is, termed as pachaka pitta. In other words, pachaka pitta controls all
other fractions of pitta by its inherent agneya guna. Even if we can experience
its effects, it is not easy to identify it on a materialistic basis. Altogether, the
existence of life is maintained by its continuous action.
Ranjaka pitta is a division of pitta that is responsible for the formation of
rakta dhatu. Functions of ranjaka pitta are described in a vague fashion in our
classics. The details of description of ranjaka pitta which is instrumental in the
evolution of rakta dhatu is also very less.
Ranjaka pitta is originating from yakrit and pleeha so does raktadhatu.
The formation of ranjaka pitta and rakta dhatu shows some connections as an
asraya asrayi bhava i.e. the interdependence between dosha and dhatu exists in
the case of ranjaka pitta and rakta dhatu. According to asraya asrayi sambhanda
pitta is asraya to rakta and rakta is dependent of pitta mainly ranjaka pitta.
According to this doctrine when asraya increases asrayi also increases and
when asraya decreases asrayi also decreases. Ranjaka pitta when increased
shows the symptoms of pitta vridhi and when decrease show symptoms of
pittakshaya; as it is a part of pitta.
Rakta dhatu is special among other dhatus that it is treated with equal
status with doshas and is the only dhatu having agneya nature. It has an
important function jeevana. Rakta is formed from rasa dhatu which in turn is
formed from the nutrient portion of food i.e. ahara sara.
Significance of the study: -
Majority of research works were based on pachaka pitta. Ranjaka pitta
and its physiological importance are still not known clearly. To understand
rakta dhatu, the concepts involved in the genesis of rakta dhatu should be
understood with clarity. So this study is meant to understand the division of
pitta i.e. ranjaka pitta. Along with this an effort is made to quantify ranjaka
pitta and rakta sara.
Objectives of the study:-
• To explore the concept of ranjaka pitta and to understand its functions in
a better perspective
• To analyze whether food has any direct influence on ranjaka pitta
• To study different steps in the formation of rakta dhatu and comparing
them with those in erythropoiesis
• To identify rakta dhatvagni and to define its role in raktotpatti
• To discuss the seat of ranjaka pitta.
Hypothesis
1. Null hypothesis: Ranjaka pitta does not play any pivotal role in the
transformation of the rasa dhatu into rakta dhatu
2. Alternate hypothesis: Ranjaka pitta plays pivotal role in the
transformation of the rasa dhatu into rakta dhatu
Study in a Nutshell
Ø This descriptive study has been carried out in volunteers residing in
Orumanayoor Panchayath, Thrissur district, Kerala.
Ø The total duration of the study is 18 months.
Ø The ranjaka pitta status was quantitatively assessed by assessing
haemoglobin percentage and by RBC count.
Ø A questionnaire assessing ranjaka pitta functions and its influencing
factors were made and data was collected from the healthy individuals.
Ø Excellence of rakta dhatu was assessed by scoring method and was
assessed quantitatively.
Ø Ranjaka pitta was analyzed and critically evaluated.
Ø Statistical analysis, observation and interpretation are made, before
making the conclusion of the study.
Frame of this work
Unit-1 Introduction
Unit-2 Literal Abstraction
Contains literary data on pitta. rakta dhatu, ranjaka pitta and rakta
dhatvagni with modern comparison.
Unit-3 Clinical Research
§ Contains Research Methodology, Observations and Analysis.
Unit-4 Discussion
§ Contains Discussion on Literal Abstraction and on Clinical
Research.
Unit-5 Summary
Unit-6 Conclusion
Appendix
Introduction To Pitta
Even before finding the solution of a mystique, we ought to understand
the same in different perspectives. “Insistent enthusiasm results in the
exploration of newer things or else adds the added edge to the existing things”-
bearing this maximum in mind, to add a newer dimension to the available
concept of pitta, this immaculate literary work has been carried out on it.
This part of this research work unfolds the horizons of pitta like its
varieties, location either relevant or up to date, the way of execution of
physiological functions, pathophysiology and etc, with the ‘work of art’ on
Ranjaka pitta.
More over, Ranjaka pitta, the second to none considering its
magnanimous physiological attributes deserves to be researched. Needless to
say, the outcome of this skilful work, irrespective of its impose on current
doctrines, will remain a helping hand for the future works on the similar track
which is not travelled by too many for so long.
A Review Of Pitta To Decipher Ranjaka Pitta
Introduction
In living body all the three humours work in a complementary way to
attain a state of equilibrium and control all physiological processes. The
second among the dosha triad, i.e. pitta, represents all the agents that are
responsible for the transformations taking place in the living system. Reactions
taking place during digestion and metabolism, growth and maturation and the
production of heat and energy – all these are under the control of pitta dosha. In
terms of modern physiology, all the reactions aided by the factors like
hormones, enzymes etc can be considered as pitta vyaparas.
Nirukthi –The term pitta is derived from root ‘tap’, which has 3 meanings-
Ø ‘Tap dahe’ - means burning. In living body ‘daha’ is to be considered as

(1)
‘paka’ or parinama- conversion or transformation . E.g. digestion,
erythropoiesis etc.
Ø ‘Tap santape’(2) - means –to generate heat. E.g. intermediate

metabolism
Ø ‘Tap aiswarye’ - means to enable or to attain eight fold nature of

animadi gunas
Pitta has been described as agni or fire as it performs actions similar to
fire. Theories of digestion and metabolism in our science are based on the
functions of agni which is impregnated in pitta in living body. Hence the
functions of pitta can be observed from GIT to cellular level.
In our classics there are five types of pittas- Pachaka, Ranjaka, Sadhaka,
Alochaka and Brajaka. Even though all pittas are same and the divisions are
done just to show specific functions of each, it is essential to understand pittas
in general in this context. As ‘Pachaka pitta’ controls other pittas, proper
comprehensions of ‘Pachaka pitta’ are a must in thorough knowledge of
Ranjaka pitta and Rakta dhatu.
Qualities of pitta
Physical qualities of pitta described in our classics are more or less
similar (3).
Table 1. 1 Qualities of pitta
Qualities Colour Taste Smell
Snigdha, Ushna, Neela, Peeta or any Kadu, Amla Visra

Teekshna, Sara, colour other than
Laghu, Visada, white and red
Drava
Pitta is unctuous, hot, penetrative, mobile, light and clear. Colour is blue
or yellow or any colour other than red and white. Taste is hot or sour smelling
raw meat. According to Chakrapani pitta is of two varities -1.Sadrava &
Snigdha-natural-which control all physiological activities and 2.Nirdrava &
Rooksha that causes jwara and other diseases(4).
Quantity
Quantity of pitta is five Anjalis.
Location
Even though doshas are all pervading in the body, they have preferable
abodes according to our classics (5).
Table 1. 2 Pitta – Locations
Charaka Susruta Vagbhata
Amasaya Pakwasaya madhya Amasaya & Nabhi
Rakta, Laseeka, Rasa Rakta Rakta, Laseeka, Rasa
Sweda Sweda Sweda
Chakshu, Sparsana
Hemadri defines laseeka as rasa mala which is like water and resides in
(6)
skin .According to Chakrapani laseeka is picha bhaga of udaka(7).Amasaya,
he says is the adho amasaya.
Functions
Functions attributed to pitta by different Acharyas are given below(8)
Table 1. 3. Functions of pitta
Susruta Vagbhata Charaka
Ragakrit- aids in production Prabha- production of Prakriti varna

of normal colour lusture
Pakakrit- aids in digestion Pakti- digestion Pakti

&metabolism &metabolism
Tejakrit- facilitate vision, Darsanam- enables visual Darsanam

light perception &colour perception
Ojakrit-production of ojus
Ushmakrit- production of Ushma- production of body Ushma

body heat heat
Kshut-cause hunger &

appetite
Trit- cause thirst
Ruchi- promote desire for

food
Tanumardavam- promote
suppleness of the body
Medhakrit – aid in the Budhi- promote knowledge Prasadam-lucidity of mind

intellectual function.
Medha -intellect Harsham-cheerfulness
Dhi-understanding
Dhairyam- courage &valour Souryam
Types
According to specific functions, the same pitta can be divided in to five
types-Pachaka, Ranjaka, Sadhaka, Alochaka and Bhrajaka(9)
As pitta is also synonymous with agni there are different types of agnis
also existing in our body.
Pitta and Agni
Agni in the body according to Ayurveda is implicit in pitta as pitta
performs functions like dahana (oxidation), pachana (chemical transformation)
etc like fire, pitta is spoken as internal fire(10).Chakrapani clarified the
implication of the term agni and states that pitta is not flaming fire but it refers
(11)
to the heat associated with pitta .Susrutha has treated the pitta of the body
and agni as identical (12).
So pitta is used instead of agni and vice versa. There are mainly thirteen
agnis in our body viz Jataragni, five Bhutagnis and seven types of Dhatwagnis
(13)
. Food consumed is subjected to jataragni paka, bhutagni and dhatwagni
paka. Due to the difference in locality and functions they are separately
discussed in relation to digestion and metabolism. These sub groups are unified
in to a larger group because of their participation in nourishing the body and
also maintaining the health.
(14)
Dalhana commends that agni and pitta are not one and the same . In
Grahani roga nidana he states that the pitta is said to be vitiated by katu, vidahi,
amla, etc which will suppress agni. If both were one and the same pitta would
not have suppressed agni. Pitta and agni have dissimilar properties also. Pitta is
drava snigdha and adhogami, whereas agni is quite contrary to this and is
sukshma rooksha and urdhvagami. But in living body, the only dosha with
agneya properties, i.e. pitta performs all the functions and no other burning fire
is met with pitta is termed as agni. It does all dahana or paka in all living being.
Pachaka pitta
(15)
Human body is an out come of food and so as our diseases . Health
and diseases depends not only on nutrients of food but also on proper digestion
and assimilation. Importance of pachaka pitta is emphasized here and also by
the statement that every disease is due to the impairment of this factor.(16)
Kayachikitsa is termed as antaragni chikitsa (17). It is the main factor concerned
with digestion and the regulator of other pittas. Pachakagni, koshtagni,
antaragni, jataragni, kayagni and dehagni are synonymous with pachaka pitta.
Just the word agni is usually mentioned to indicate pachaka pitta. It is located
in pitta dhara kala.
Digestion of food is the main function of pachaka pitta. Food is then
divided in to sara and kitta. That is in GIT pachaka pitta acts on ingested food
and causes sanghatha bheda by breaking food in to different nutrients. After
absorption these nutrients are utilized for the synthesis of different dhatus and
production of energy.
As already stated, this pitta located between amasaya and pakwasaya is
responsible for the digestion of the four modes of food and drinks ingested.
By the virtue of its inherent power, it contributes to and augments the action
(23)
of pittas at other site . Vagbhata observes, koshtagni is the leader of all
agnis. Moieties of it are present ubiquitously in the dhatus. Increase of
pachakagni causes increase of dhatwagnis, but increase of dhatwagni results
in the decrease of dhatus(24).
Role of Pittadhara kala
(18)
Pittadhara kala is also known as Grahani . Under the stimulation of
samana vata pachaka pitta is produced from it. Pitta dhara kala provide
digestive juices which are collectively called pachakagni. Integrity of grahani
depends up on agni there fore impairment of agni involves integrity of grahani
and vice versa. Grahani retains food till it is completely digested (19).
This retention is affected by valve like arrangement located in

(20)
pakwasaya dwara due to the action of samana vayu . These references lead
to the fact that pitta dhara kala constitute an integral part of the structure of
annavaha srotas and is responsible for producing pachakagni for digestion and
nutrient factor is absorbed and transported through this kala for further
distribution (21).This kala can be comparable with the mucosal lining inside the
intestine.
Samana and Apana Vayu
The neural influence over the several functions of ‘amasaya’ and
pakwasaya is attributed to samana and apana vayu. Samana vayu located near
agni is stated to move through out koshta. It has several functions.
1. Reception of food that is swallowed.
2. Stimulation of stomach and intestine to secrete digestive juices.
3. Digestion-directly or indirectly through digestive juices.
4. Storing of digested, indigestible food and excretory waste products.
5. Facilitate absorption of digested food and excretion of waste.
6. Control over sweating, water balance etc.26)
The functions similar to these are performed by intrinsic nerves of
stomach and intestine.
Pitta may be a group of substances and their main activity may come
into two different chemical processes of anabolism and catabolism. Pachaka
pitta is the controller of other pittas and is origin of other pittas. So functional
increase and decrease of pachaka pitta causes waxing and waning of other
pitas.
Ranjaka pitta
Rakta is as a special tissue and has treated in importance among other
dhatus mainly due to it’s function jeevana and also considering its importance
in pathological process of the body. This importance is also recognized by the
allotment of one of the sub division of pitta for the production of rakta dhatu,
that is the ranjaka pitta.
The term ranjaka is derived from the root ‘ranj’ means to impart colour
(28)
.This pitta gives colour to rasa dhatu. It is the one and only function of this
pitta. As discussed earlier general function of pitta is to do dahana or paka
which means conversion. So this pitta converts rasa in to rakta by imparting
colour to rasa.
According to the concept of philosophy as well as Ayurveda, no
transformation can take place with out the aid of agni. Agni of any particular
type should be present at the site of transformation. Since Yakrit and Pleeha
are considered as the sites of the rakta formation, they have also regarded as
the site of ranjaka pitta according to Susruta Acharya. Here the
transformation is in the form of change of colour of the rasa when it is
converted into the rakta. As pachaka pitta is considered as the one which
endows its own strength to other types of pittas, the strengthening of ranjaka
pitta also can be attributed to the pachaka pitta.
Functions of Ranjaka pitta
As other pittas, ranjaka pitta is also panchabouthic and possesses a kind
of chemical action due to its agneya nature. The only function it does is rasa
ranjana-to provide coloration to rasa dhatu, a unique opinion by all acharyas

(40).
But they differ in the opinion of the sthana of ranjaka pitta. So rasa ranjana
may take place in yakrit pleeha or in amasaya. According to Sargadhara there
is a substance called pitta srava present in yakrit and it helps in raktolpatana

(41)
.Ranjana karma is a type of chemical process caused by agni.
The other divisions of pitta include sadhaka pitta, alochaka pitta and bhrajaka
pitta. They contribute to the functions – intelligence, visual perception and skin
lustre respectively.
Rakta Dhatu
Rakta dhatu is special among other dhatus that it is treated equal status
with doshas and is the only dhatu having agneya nature. It has an important
function jeevana. It is synonymously used with blood, even though there are
certain differences. Rakta is formed from rasa dhatu which in turn formed from
nutrient portion of food. So in this context it is essential to review how food
consumed is transformed into body tissues-especially blood.
Importance of Rakta
Susrutacharya has given the importance of rakta as it is the origin or
foundation of body and body is maintained by rakta. So it has to be protected at
any costs (1) It is one among the ten seats of prana (2). Rakta is also considered
as one of the doshas by Acharya Susruta.He has endowed rakta with particular
importance both in physiological and pathological process and has given the
(4)
equal status to doshas . There is a special shodhana (raktamkosha) is
attributed to only one dhatu rakta because it the route through doshas spread.
universely rakta is not considered as dosha since it does’nt have the ability to
give rise to its own prakriti.
Nirukti
The word rakta is derived from the root ‘ranj’ which means colour or
impart colour(5)
It has synonyms like raja, artava, rudhira, lohita etc
Colour
Normal blood appears bright red as Gunja phala or like petels of red
(6)
lotus or like blood of rabbit and bright as Indragopa -
Qualities
(7)
Blood is drava or liquid . It has other qualities like anushnaseeta,
madhura, snigdha, rakta roopa, guru, and visra (8)
Though the rakta is predominantly agneya in nature, it shows many
qualities of other mahabhutas also
Panchabhoutic nature of rakta-(11)
Ø Prithwi – Visrata
Ø Ap – Dravata
Ø Teja – Ragata
Ø Vayu – Spandana
Ø Akasa – Laghuta
Quantity
The quantity of blood is 8 anjali(9)
The concept of shudha rakta
Purity of blood was determined by physical appearance such as(10)
Ø Pure blood look like a bright Indragopa.
Ø Like pure gold
Ø Looks like Padma and Alaktaka.
Ø Brightly reddish like Gunja Phala
According to Ayurveda the fluid that is circulating through vascular
system i.e. dhamanies, srotases and siras is both rasa dhatu and rakta dhatu. (12)
The circulating rakta is the medium of transport of ojus – the factor
responsible for resistance to disease. It is also the medium of transport of
prakupita doshas through out the body, having it self involved in the process (13)
During circulation rasa dhatu exudes through the srotomukhas and fill up the
place between srotas and sthayi dhatus (interstitial space) nutrients passes into
sthayi dhatus and malas and kittas passes into rasa (lymph). and so rasa is
considered as kosta (14).
So circulating rakta is a complex fluid consisting of sthayi rasa (plasma,
serum) and sthayi rakta (erythrocyte), remaining astayi dhatus ,doshas, malas,
ojus etc. It perfoms the vital functions as jeevana(giving oxygen),provide
normal colour to skin, strength, health and happiness, nourishment of other
dhatus, tranquillity and life(15).
Rakta sara
When a dhatu in our body is in excellent condition that person is known
by that sarata. If one possesses pure rakta in excellence he has rakta sarata
.They are identified by following symptoms. They posses reddish ears, eyes,
face, tongue, nose, lips, palms, soles, nails, forehead, penis, etc and will be
glistening and attractive. They are happy, having good intelligence, mental
tranquillity and tenderness. They are more susceptible to stress and cannot
tolerate heat
Blood
Composition – it consists of two parts –formed elements and plasma
Blood cells and Plasma
Blood plasma consists of water: proteins including albumin, globulins
and fibrinogen; nutrients such as glucose, amino acids and fats; the blood
gases CO2 and O2;; weak acids / weak base buffer pairs; cations such as H+,
Na+, K+, Ca++; anions such as HPO4-2, HCO3- and Cl-; salts like NaCl;
hormones; vitamins; metabolic wastes like urea and ammonia; and,
complement enzymes. Serum is blood plasma without fibrinogen and other
clotting factors.
Plasma
Plasma is the straw-colored liquid in which the blood cells are suspended.
Table 2. 1. Composition of Blood plasma
Composition of blood plasma
Component Percent
Water 92
Proteins 6–8
Salts 0.8
Lipids 0.6
Glucose (blood sugar) 0.1
Plasma transports materials needed by cells and materials that must be
removed from cells:
• Various ions - Na+, Ca2+, HCO3−, etc.
• glucose and traces of other sugars
• amino acids
• other organic acids
• cholesterol and other lipids
• hormones
• urea and other wastes
Serum Proteins
Proteins make up 6–8% of the blood. They are serum albumin ,serum
globulins and fibrinogen
Serum Lipids
Table 2. 2. Serum Lipids
Lipid Normal values (mg/dl) Desirable (mg/dl)
Cholesterol (total) 170–210 <200
LDL cholesterol 60–140 <100
HDL cholesterol 35–85 >40
Triglycerides 40–160 <160
The formed elements in the blood include
• R.B.C
• W.B.C
• Platelets
Red Blood Cells (Erythrocytes)
To transport hemoglobin, which in turn carries oxygen from the lungs to
the tissues is the major function of red blood cells also known as erythrocytes
.Hemoglobin When it is free in the plasma of the human being, about 3 per cent
of it leaks through the capillary membrane into the tissue spaces or through the
glomerular membrane of the kidney into the glomerular filtrate each time the
blood passes through the capillaries.
Therefore, for hemoglobin to remain in the human blood stream, it must
exist inside red blood cells. Besides transport of hemoglobin the red blood cells
have other functions also. RBC Contains a large quantity of an enzyme,
carbonic anhydrase that catalyzes the reversible reaction between carbon
dioxide and water to form carbonic acid increasing the rate of this reaction
several thousand fold.
The rapidity of this reaction makes it possible for the water of the blood
to transport enormous quantities of CO2 in the form of bicarbonate ion from the
tissues to the lungs, where it is reconverted to CO2 and expelled into the
atmosphere as a body waste product. Thus hemoglobin in the cells acts as an
excellent acid-base buffer.
Structure of Red Blood Cells
Normal red blood cells, are biconcave discs having a mean diameter of
about 7.8 micrometers and a thickness of 2.5 micrometers at the thickest point
and 1 micrometer or less in the center. The average volume of the red blood
cell is 90 to 95 cubic micrometers. The shapes of red blood cells can change
remarkably as the cells squeeze through capillaries. The red blood cell is bag
like and that can be deformed into almost any shape.
R B C Concentration in the Blood.
The average number of red blood cells per cubic millimeter is
5,200,000 (±300,000) in normal men and in normal women, it is 4,700,000
(±300,000). Persons living at high altitudes have greater numbers of red blood
cells.
Quantity of Hemoglobin in the Cells.
Red blood cells have the ability to concentrate hemoglobin in the cell
fluid up to about 34 grams in each 100 milliliters of cells. The concentration
does not rise above this value, because this is the metabolic limit of the cell’s
hemoglobin- forming mechanism. Furthermore, in normal people, the
percentage of hemoglobin is almost always near the maximum in each cell.
However, when hemoglobin formation is deficient, the percentage of
hemoglobin in the cells may fall considerably below this value, and the volume
of the red cell may also decrease because of diminished hemoglobin to fill the
cell. When the hematocrit (the percentage of blood that is cells—normally, 40
to 45 per cent) and the quantity of hemoglobin in each respective cell are
normal, the whole blood of men contains an average of 15 grams of
hemoglobin per 100 milliliters of cells; for women, it contains an average of 14
grams per 100 milliliters.
Each gram of pure hemoglobin is capable of combining with 1.34
milliliters of oxygen. Therefore, in a normal man, a maximum of about 20
milliliters of oxygen can be carried in combination with hemoglobin in each
100 milliliters of blood, and in a normal woman, 19 milliliters of oxygen can be
carried.
Leukocytes (White Blood Cells)
The leukocytes, also called white blood cells, are the mobile units of the
body’s protective system. They are formed partially in the bone marrow and
partially in the lymph tissue. After formation, they are transported in the blood
to different parts of the body where they are needed. The real value of the white
blood cells is that most of them are specifically transported to areas of serious
infection and inflammation, thereby providing a rapid and potent defense
against infectious agents.
General Characteristics of White Blood Cells.
Six types of white blood cells are normally present in the blood. They
are polymorphonuclear neutrophils, polymorphonuclear eosinophils,
polymorphonuclear basophils, monocytes, lymphocytes, and, occasionally,
plasma cells. In addition, there are large numbers of platelets, which are
fragments of another type of cell similar to the white blood cells found in the
bone marrow, the megakaryocyte. The first three types of cells, the
polymorphonuclear cells, all have a granular appearance, for which reason they
are called granulocytes, or polys because of the multiple nuclei. The
granulocytes and monocytes protect the body against invading organisms
mainly by phagocytosis. The lymphocytes and plasma cells function mainly in
connection with the immune system;
Concentrations of the Different White Blood Cells in the Blood.
The adult human being has about 7000 white blood cells per micro liter
of blood of the total white blood cells, the normal percentages of the different
types are approximately the following:
Ø Neutrophils - 62.0%
Ø Eosinophils -2.3%
Ø Basophils - 0.4%
Ø Monocytes - 5.3%
Ø Lymphocytes -30.0%
The number of platelets, which are only cell fragments, in each
microliter of blood is normally about 300,000.
Life Span of the White Blood Cells
The life of the granulocytes after being released from the bone marrow
is normally 4 to 8 hours circulating in the blood and another 4 to 5 days in
tissues where they are needed. In times of serious tissue infection, this total life
span is often shortened to only a few hours because the granulocytes proceed
even more rapidly to the infected area, perform their functions, and, in the
process, are themselves destroyed. The monocytes also have a short transit
time, 10 to 20 hours in the blood, before wandering through the capillary
membranes into the tissues. Once in the tissues, they swell to much larger sizes
to become tissue macrophages, and, in this form, can live for months unless
destroyed while performing phagocytic functions.
Lymphocytes enter the circulatory system continually, along with
drainage of lymph from the lymph nodes and other lymphoid tissue. After a
few hours, they pass out of the blood back into the tissues by diapedesis. Then,
still later, they re-enter the lymph and return to the blood again and again; thus,
there is continual circulation of lymphocytes through the body.
The lymphocytes have life spans of weeks or months; this life span
depends on the body’s need for these cells.
The platelets in the blood are replaced about once every 10 days; in
other words, about 30,000 platelets are formed each day for each microliter of
blood.
Neutrophils
Neutrophils are multilobed and have a diameter of10-12 micron,
develops from stem cell and as the cell grows it begins to acquire granules –
primary and secondary granules. Most important function of neutrophil is to
attack and destroy the invading bacteria.
Eosinophils
The eosinophils normally constitute about 2 per cent of all the blood
leukocytes. Eosinophils are weak phagocytes, and they exhibit chemotaxis.
Eosinophils, however, are often produced in large numbers in people with
parasitic infections, and they migrate in large numbers into tissues diseased by
parasites. Although most parasites are too large to be phagocytized by
eosinophils or any other phagocytic cells, eosinophils attach themselves to the
parasites by way of special surface molecules and release substances that kill
many of the parasites in several ways:
Ø By releasing hydrolytic enzymes from their granules, which are
modified lysosomes;
Ø Also by releasing highly reactive forms of oxygen that are especially
lethal to parasites; and
Ø By releasing from the granules a highly larvacidal polypeptide called
major basic protein.
Eosinophils also have a special propensity to collect in tissues in which
allergic reactions occur, such as in the peribronchial tissues of the lungs in
people with asthma and in the skin after allergic skin reactions. This is caused
at least partly by the fact that many mast cells and basophils participate in
allergic reactions,. The mast cells and basophils release an eosinophil
chemotactic factor that causes eosinophils to migrate toward the inflamed
allergic tissue.
The eosinophils are believed to detoxify some of the inflammation-
inducing substances released by the mast cells and basophils and probably also
to phagocytize and destroy allergen-antibody complexes, thus preventing
excess spread of the local inflammatory process.
Basophils
The basophils in the circulating blood are similar to the large tissue mast
cells located immediately outside many of the capillaries in the body. Both
mast cells and basophils liberate heparin into the blood, a substance that can
prevent blood coagulation. The mast cells and basophils also release histamine,
as well as smaller quantities of bradykinin and serotonin. Indeed, it is mainly
the mast cells in inflamed tissues that release these substances during
inflammation.
Monocytes
Monocytes accounting for about 2-8% of leukocytes in the peripheral
blood.Then they leave the blood and enter the tissues where they are known as
tissue macrophages. Tissue macrophages and blood monocytes together
considered as reticulo endothelial system.The major functions of monocytes are
phagocytosis, secretions which kill bacteria, role in lymphocyte mediated
immunity and also in tissue repair.
Lymphocytes
Lymphocytes are of three types. They are
• T lymphocytes
• B lymphocytes
• Natural Killer cells or non T non B cells
Besides there are memory cells that can be T memory cell or B memory
cells. Lymphocytes are present in the blood, lymph nodes, spleen, lymphoid
follicles and red bone marrow.
Platelets
Platelets are cell fragments produced from megakaryocytes.
Blood normally contains 150,000–350,000 per microliter (µl) or cubic
millimeter (mm3). This number is normally maintained by a homeostatic
(negative-feedback) mechanism If this value should drop much below
50,000/µl, there is a danger of uncontrolled bleeding because of the essential
role that platelets have in blood clotting. It may be due to
• Certain drugs and herbal remedies;
• Autoimmunity.
When blood vessels are cut or damaged, the loss of blood from the
system must be stopped before shock and possible death occur. This is
accomplished by solidification of the blood, a process called coagulation or
clotting. A blood clot consists of
• A plug of platelets enmeshed in a
• Network of insoluble fibrin molecules.
At any one time, about two-thirds of the body's platelets are circulating
in the blood and one-third is pooled in the spleen. There is constant exchange
between the two populations. The life span of platelets is between 8 and 12
days. They are destroyed by macrophages, mainly in the spleen and also in the
liver are cell fragments of the giant megakaryocyte cell in red bone marrow;
they are important in forming blood clots
Rakta karmas
Functions of Rakta are
• Jeevana,
• Varna prasaadana
• Mamsa poshana
Jeevana
Jeevana is the foremost function of rakta. It is the assignment that gives
life to the body parts (16). The word jeeva is synonymous to atma (17) or life. So
the main function that rakta has to do is supplying life or life saving
constituents to all body parts. Susrutacharya has stated that jeevana is that
principle by which a living thing upholds life(19). It is the duty of rakta to give
life to tissues by supplying oxygen and nutrients to all cells. Rakta is some
times called jeeva rakta(18) indicating its capacity to perform the jeevana
functions.
Functions of the blood
Blood performs two major functions:
• Transport of
Ø Oxygen and carbon dioxide
Ø Food molecules (glucose, lipids, amino acids)
Ø Ions (e.g., Na+, Ca2+, HCO3−)
Ø Wastes (e.g., urea)
Ø Hormones
Ø Heat
• Defence of the body against infections and other foreign materials. All
the WBCs participate in these defences.
Oxygen Transport
In adult humans the hemoglobin (Hb) molecule consists of four
polypeptides with two alpha (α) chains of 141 amino acids and two beta (β)
chains of 146 amino acids. Each of these is attached with the prosthetic group,
i.e. heme. There is one atom of iron at the centre of each heme. One molecule
of oxygen can bind to each heme.
The reaction is reversible
Ø Under the conditions of lower temperature, higher pH, and increased
oxygen pressure in the capillaries of the lungs, the reaction proceeds to the
right. The deoxygenated haemoglobin of the venous blood becomes the
oxyhemoglobin of the arterial blood.
Ø Under the conditions of higher temperature, lower pH, and lower oxygen
pressure in the tissues, the reverse reaction is promoted and oxyhemoglobin
gives up its oxygen.
Carbon Dioxide Transport
Carbon dioxide (CO2) combines with water forming carbonic acid,
which dissociates into a hydrogen ion (H+) and a bicarbonate ion:
CO2 + H2O ↔ H2CO3 ↔ H+ + HCO3−
95% of the CO2 generated in the tissues is carried in the red blood cells:
Ø It probably enters (and leaves) the cell by diffusing through
transmembrane channels in the plasma membrane. (One of the proteins
that form the channel is the D antigen that is the most important factor in
the Rh system of blood groups.)
Ø Once inside, about one-half of the CO2 is directly bound to hemoglobin
(at a site different from the one that binds oxygen).
Ø The rest is converted — following the equation above — by the enzyme
carbonic anhydrase into
v bicarbonate ions that diffuse back out into the plasma and
v Hydrogen ions (H+) that bind to the protein portion of the
haemoglobin (thus having no effect on pH).
Only about 5% of the CO2 generated in the tissues dissolves directly in
the plasma.
When the red cells reach the lungs, these reactions are reversed and
CO2 is released to the air of the alveoli.
Mamsa poshana
Rakta, as all other dhatus, offer necessary nutrients to its succeeding
dhatu - mamsa. As in the case of every other dhatu in a living body, the basic
nutrients of mamsa dhatu are also derived from the ahara i.e. the food
consumed. Food we consume in different form should be converted in to
body tissues for that it is transformed by digestion and metabolism (paka).
Paka is chemical reaction and is the function of pitta.
Depending upon the agni which carry out the paka, there are three
different levels of ahara paka.
• Jataragni paka
• Bhutagni paka
• Dhatvagni paka
Jataragni paka
Here jataragni has the major role in the parinaama of ahara. This
process is also known as avastha paka. As a result of jataragni paka, the food
ingested gets divided into two portions- sara and kitta. The sara portion
undergoes bhutagni paka where as kitta portion contribute to the formation of
pureesha and mutra.
Bhutagni paka
After jataragni paka ahara, sara which is pancha bhoutic is again dealt
with bhutagnis for further digestion and each bhutha digested by same fraction
of agni (30). All structural and functional constituents of the body are composed
of panchamahabhutas at fundamental level. The panchaboutic constituents of
body are given below (31).
Table 2. 3. Panchaboutic composition of doshas and dhatus
Pachaboutic composition
Functional
And structural Pritwi Ap Tejas Vayu Akasa
factors
Vata +
Pitta + ++
Kapha + ++
Rasa ++
Rakta ++ +
Mamsa ++
Medas + ++
Asthi ++ +
Majja ++
Sukra ++
Mutra ++ +
Purisha ++
Sweda ++
Artava ++
Sthanya ++
Dhatwagni paka-
Sara bhaga that comes out after bhutagni paka is subjected to the action of
dhatvagnis. Seven kinds of dhatwagnis corresponding to seven kind of dhatus
are rasagni, raktagni, mamsagni, medogni, asthiagni, majjagni and sukragni.
They bring about transformation of appropriate nutrient substances in ahara
rasa into corresponding poshaka or astayi (precursor) dhatu, before it is build
up poshya or stayi dhatu. This paka is done by the ushma present in each
dhatus – the datwagnis. The process involved in dhatwagni vyapara is seemed
to comprise of two pakas – prasada and kitta pakas.
Prasada paka as described yield seven kinds of posaka dhatus and kitta
(33)
paka yield kitta or waste products . Posaka dhatus are transported to
respective poshya dhatus through srotases(34). Upadhatus are formed as a by
product of prasada paka. They include sthanya, raja, kandara, vasa, twak,
snayu, etc(35). The product of kitta paka on the other hand said to contribute to
the formation of sweda, mutra, pureesha, vatha, pitta, shlesma etc.
Dhatwagnipaka can be summarised in the following table
Table 2. 4. Summarisation of Dhatvagni paka
Nutrients for + Rasagni- Posaka rasa + kapha Stanya,artava

rasa
Nutriens for + Raktagni Posaka rakta + pitta Kandara, sira

rakta
Nutrients for + Mamsagni Poshaka + karna, akshi, nasika,

mamsa mamsa asya lomakupa
prajanana mala
Nutrients for + Medogni Poshaka Sweda
medas medas
Nutrients for + Asthi agni Poshaka asthi Kesa, smasru, loma,

asthi nakha
Nutrients for + Majja agni Poshaka Akshi, vit, twak sneha

majja majja
Nutrients for + Sukra agni Poshaka ojus

sukra sukra
Dhatwagnis are very specific that they take part in the formation of
particular dhatus only. Rasagni form rasa from apya materials, raktagni form
rakta from apya and agneya materials and so on. These posaka dhatus are
transported to sthayi dhatus by their particular srotases. Dhatu vaha srotases are
extremely subtle; they transport nutrients undergoing metabolic transformation
to corresponding sthayi dhatus. Pattern of distribution of nutrients to tissue
elements present all over the body through the three well known hypothesis -
khseera dhadhi, kedara kulya and khale kapota nyaya,and sthayi dhatus in order
are formed –rasa, then rakta etc
The mamsa poshana performed by the rakta dhatu can be explained by
the ksheera dadhi nyaya. This nyaya is also called the sarvatma parinaama
paksha. According to this analogy, the process of dhatu parinaama is
comparable to the process of souring of milk, in which entire milk is converted
into curd; similarly the entire rasa dhatu substrate evolves as rakta dhatu and
rakta dhatu to mamsa dhatu and so on by the action of the respective dhatvagni.
This process of conversion is further explained by chakrapani, based on
the concept of modification at the level of panchabhuta. According to this, the
rakta formed by the modification of rasa is accompanied by vayu, jala, tejas
and ushma and attains compactness and gets transformed into mamsa dhatu.
Varna prasadana
The varna prasadana is an important function of raktha dhathu. A well
formed raktha is essential for charming skin with radiant appearance.This can
also be illustrated through the concept of raktha sara.Sara represents the
exellence of dhatu and the features of raktha sara includes the healthy radiant
appearance of skin.Making colour to an appealing nature is done by rakta.
Ranjaka pitta impart colour to rakta and this rakta make the skin bright. In the
excellent state of rakta dhatu, the skin of the person appear to be radiant.
Colour of skin depends on thickness and amount and quality of blood in
capillaries. Pallor occurs in a person with thick or opaque skin. Pale yellow
colour of skin is seen in haemolytic jaundice and dark yellow in obstructive
jaundice.
Cyanosis occurs in reduced haemoglobin. The factor that responsible for
such changes in colour is rakta.
The sub papillary venous plexus is parallel to the surface of the skin
therefore, the color of the skin depends upon the flow in capillary loops as well
as sub papillary plexus. When the anastomosing channels are fully open, the
skin become hot and reddish in hue. Thus, the functions attributed to rakta can
be related to the modern physiology summarised above.
Rakta Dhatvagni and Ranjaka pitta
Rakta dhatwagni and ranjaka pitta are two entities that are concerned
with the formation of rakta dhatu. Both of them are agnis or pittas and these
terms are treated synonymously. Both have similar function – the formation of
rakta dhatu. Description in our classics are very few and that also in an
indistinct manner. When comparing with western medicine production of blood
is evident and clear that it is produced from bone marrow, but this is not
mentioned by our acharyas. So a deeper understanding is needed to understand
them properly
Sites of formation of rakta dhatu
Ayurveda mention that essence of food become rasa dhatu and when this
rasa passes through yakrit and pleeha it gets coloured and rakta is formed.
A variety of medas sarakta medas is mentioned may be equalent to red
bone marrow, but it is not mentioned as a site for production of rakta.
Yakrit
It is included under koshtangas (visceral organ) and is functionally and
structurally an extension of adho amasaya. It is the main seat of rakta dhara
kala (1) and seat of rakta and pitta (2). It is stated that rasa acquires colour while
traveling through yakrit and pleeha. The liver has a wide variety of functions
and many of these are vital to life. Hepatocytes perform most of the functions
attributed to the liver, but the phagocytic Kupffer cells that line the sinusoids
are responsible for cleansing the blood. It also synthesise the plasma proteins
Pleeha
Pleeha is also considered as one among kostangas. It is the seat of pitta
and rakta and is the organ where rasa is coloured.
There are three different tissues within the spleen.
Ø Reticuloendothelial tissue- concerned with phagocytosis of erythrocytes
and cell debris from the blood stream. This same tissue may produce
foci of hemeopoiesis when RBC's are needed.
Ø Venous sinusoids -along with the power of the spleen to contract,
provides a method for expelling the contained blood to meet increased
circulatory demands in certain animals.
Ø White pulp-provides lymphocytes and a source of plasma cells and hence
antibodies for the cellular and humoral specific immune defence
Functions of spleen
Ø helps in immunity (protection against infection)
Ø stores blood for the body and releases it when needed
Ø destroys bacteria
Ø destroys worn out and damaged platelets
Ø destroys worn out and damaged red blood cells
It is interesting to note that the liver and spleen take up erythropoietic
functions in an adult if the necessity is extremely intense. Thus the rakta
formation function explained by Acharyas is substantiated.
Vagbhata quoted amasaya as the seat of ranjaka pitta (3).
Amasaya
It is included under koshtanga.(4) Adho amasaya is agni stana (5)

. Stomach
plays a vital role in the synthesis of intrinsic factor that is extremely needed for
blood formation. Vitamin B12-IF complex deficiency leads to megaloblastic
anaemia. This proves the role of amasaya in the formation of rakta dhatu.
Concept of Sarakta medas
It is stated that majja inside long bones are red in colour and is termed
sarakta medas. But any where in our classics or in its commentaries it is not
stated as a production site of rakta or any relation with the formation of blood
Site of production of blood
Site of production of blood according to modern science is different
according to age.
Hemopoietic cells first appear in the yolk sac of the 2-week embryo.
By 8 weeks, blood making has become established in the liver of the embryo,
and by 12-16 weeks the liver has become the major site of blood cell
formation. It remains an active hemopoietic site until a few weeks before
birth. The spleen is also active during this period, particularly in the
production of lymphoid cells, and the foetal thymus is a transient site for some
lymphocytes.
The highly cellular bone marrow becomes an active blood making site
from about 20 weeks gestation and gradually increases its activity until it
becomes the major site of production about 10 weeks later. At birth, active
blood making red marrow occupies the entire capacity of the bones and
continues to do so for the first 2-3 years after birth.
The red marrow is then very gradually replaced by inactive, fatty,
yellow, lymphoid marrow. The latter begins to develop in the shafts of the
long bones and continues until, by 20-22 years, red marrow is present only in
the upper ends of the femur and humerus and in the flat bones of the sternum,
ribs, cranium, pelvis and vertebrae. However, because of the growth in body
and bone size that has occurred during this period, the total amount of active
red marrow (approximately 1000-1500 g) is nearly identical in the child and
the adult.
Adult red marrow has a large reserve capacity for cell production. In
childhood and adulthood, it is possible for blood making sites outside marrow,
such as the liver, to become active if there is excessive demand as, for
example, in severe hemolytic anaemia or following hemorrhage.
Red marrow forms all types of blood cell and is also active in the
destruction of red blood cells.
Red marrow is, therefore, one of the largest and most active organs of
the human body, approaching the size of the liver in overall mass although as
mentioned it is distributed in various parts of the body. About two-thirds of its
mass functions in white cell production (leucopoiesis), and one-third in red
cell production (erythropoiesis). However as we have already seen there are
approximately 700 times as many red cells as white cells in peripheral blood.
This apparent anomaly reflects the shorter life span and hence greater turnover
of the white blood cells in comparison with the red blood cells.
Formation of Blood
Rakta is formed from rasa dhatu. Actual method of transformation was
not clear. It is only said that rasa while travelling through the sites of blood i.e.
(6)
yakrit and pleeha accrue red colour and rakta is formed .Charaka observed
that from ahara rasa, rakta dhatwagni absorb more agneya amsa and transform
into rakta(7).
Step by step formation of rakta from rasa is given in the commentary of
sargadharasamhita.
Varnaparivartana in the stages of formation of rakta dhatu (8)
In the deepika commentary of sargadhara samhita it is stated that blood
is formed in seven days by gradual change taking place in its colour.
1. Sweta
2. Kapota
3. Haridra
4. Padma
5. Kimsuka
6. Alaktaka
7. Rasaprakhya/indragopa
Formation of Blood Cells
Blood cells are produced in the bone marrow (some 1011 of them each
day in an adult human). All types of blood cells arise from a single type of cell
called a hematopoietic stem cell — an "adult" multipotent stem cell.
These stem cells
Ø Are very rare (only about one in 10,000 bone marrow cells);
Ø Are attached (probably by adherens junctions) to osteoblasts lining the inner
surface of bone cavities;
Ø Express a cell-surface protein designated CD34;
Ø Produce, by mitosis, two kinds of progeny:
v More stem cells (A mouse that has had all its blood stem cells killed by
a lethal dose of radiation can be saved by the injection of a single living
stem cell).
v Cells that begin to differentiate along the paths leading to the various
kinds of blood cells.
Differentiation of the stem cells is regulated by the need for more of that
type of blood cell which is, in turn, controlled by appropriate cytokines and/or
hormones. They include,
Ø Interleukin-7 (IL-7) is the major cytokine in stimulating bone marrow
stem cells to start down the path leading to the various lymphocytes
(mostly B cells and T cells).
Ø Erythropoietin (EPO), produced by the kidneys, enhances the
production of red blood cells (RBCs).
Ø Thrombopoietin (TPO), assisted by Interleukin-11 (IL-11), stimulates
the production of megakaryocytes. Their fragmentation produces
platelets.
Ø Granulocyte-macrophage colony-stimulating factor (GM-CSF), as
its name suggests, sends cells down the path leading to both those cell
types. In due course, one path or the other is taken.
v Under the influence of granulocyte colony-stimulating factor (G-
CSF), they differentiate into neutrophils.
v Further stimulated by interleukin-5 (IL-5) they develop into
eosinophils.
v Interleukin-3 (IL-3) participates in the differentiation of most of
the white blood cells but plays a particularly prominent role in the
formation of basophils (responsible for some allergies).
Stimulated by macrophage colony-stimulating factor (M-CSF) the
granulocyte/macrophage progenitor cells differentiate into monocytes,
macrophages, and dendritic cells (DCs).
1. Red Blood Cells
Red Blood Cells or erythrocytes enucleated cells filled with
hemoglobin, a protein with quaternary structure. R.B.C.s are made in the red
blood marrow cavities of the long bones. They live for approx. 120 days and
die, their materials usually recycled by the spleen or liver. The Fe2+ iron
returned to the red bone marrow by transferrin, some Fe2+ and Fe3+ iron are
excreted in bile. The part of the
heme group that does not
contain iron makes
bilirubin. It is excreted by the
liver into bile, then to the
feces where its breakdown
product stercobilin colors the
feces. Fe+2 ion is bluish
green (like deoxygenated blood), and Fe+3 ion is red (oxygenated). Fe+2 is
oxidized by bacteria in the gut.
Red blood cells are first formed from stem cells that develop into
erythroblasts. The erythroblast loses its nucleus; therefore, the RBC is
enucleate. Reticulocytes, usually only present in the red marrow and having a
faint intracellular net pattern, move into the blood stream after maturation.
Mature red blood cells develop from hemocytoblasts. This development
takes about 7 days and involves three to four mitotic cell divisions, so that each
stem cell gives rise to 8 or 16 cells.
Development of RBC can be tabulated as follows
Table 3. 1. Development of RBC
Cell Cell diameter Nucleus Cytoplasm Mitosis
(In micrometer)
Pronormoblast 15-20 Big and strongly Very scanty and +

basophilic basophilic. No Hb
Early Smaller than Smaller than that Still scanty & basophilic. +
normoblast pronormoblast of pronormoblast No Hb
Intermediate 10-12 Smaller than that Hb has now apppeared, +

normoblast early normoblast so that cytoplasm
becomes
polychromatophilic
Late 8-10 Nucleus very Plentiful cytoplasm, Hb _

normoblast small and deeply present in fair amount:
stained cytoplasm is eosinophilic
Reticulocyte Almost same as Absent Some RNA still present _

that of matured in the cytoplasm
erythrocyte
Matured 7.5 Absent Hb ++ _

erythrocyte
The young red cell is called a retlculocyte because of a network of
ribonucleic acid (reticulum) present in its cytoplasm. As the red cell matures
the reticulum disappears. Between 2 and 6% of a new-born baby's circulating
red cells are reticulocytes, but this reduces to less than 2% in the healthy adult.
However, the reticulocyte count increases considerably in conditions in which
rapid erythropoiesis occurs, for example following hemorrhage or acute
hemolysis of red cells. A reticulocyte normally takes about 4 days to mature
into an erythrocyte.
In health, erythropoiesis is regulated so that the number of circulating
erythrocytes is maintained within a narrow range. Normally, a little less than
l% of the body's total red blood cells are produced per day and these replace an
equivalent number that have reached the end of their life span.
Factors influencing erythropoiesis
Erythropoiesis is stimulated by hypoxia (lack of oxygen). However,
oxygen lack does not act directly on the hemopoietic tissues but instead
stimulates the production of a hormone, erythropoietin. This hormone then
stimulates hemopoietic tissues to produce red cells.
Erythropoietin is a glycoprotein. It is inactivated by the liver and
excreted in the urine. It is now established that erythropoietin is formed within
the kidney by the action of a renal erythropoietic factor erythrogenin on plasma
protein, erythropoietinogen. Erythrogenin is present in the juxtaglomerular
cells of the kidneys and is released into the blood in response to hypoxia in the
renal arterial blood supply.
Various other factors can affect the rate of erythropoiesis by influencing
erythropoietin production.
1. Thyroid hormones: Thyroid hormones, thyroid-stimulating hormone, adrenal
cortical steroids, adrenocorticotrophic hormone, and human growth hormone
(HGH) all promote erythropoietin formation and so enhance red blood cell
formation (erythropoiesis). In thyroid deficiency and anterior pituitary
deficiency, anaemia may occur due to reduced erythropoiesis. Polycythemeia is
often a feature of Cushing's syndrome. However, very high doses of steroid
hormones seem to inhibit erythropoiesis.
2. Sex hormones: Androgens stimulate and oestrogens depress the
erythropoietic response. In addition to the effects of menstrual blood loss, this
effect may explain why women tend to have a lower hemoglobin concentration
and red cell count than men.
3. Oxygen availability: Plasma levels of erythropoietin are raised in hypoxic
conditions (low oxygen levels). This produces erythrocytosis (increase in the
number of circulating erythrocytes) and the condition is known as secondary
polycythemeia. A physiological secondary polycythemeia is present in the
foetus (and residually in the new-born) and in people living at high altitude
because of the relatively low partial pressure of oxygen in their environment.
Secondary polycythemeia occurs as a result of tissue hypoxia in diseases such
as chronic bronchitis, emphysema and congestive cardiovascular abnormalities
associated with right-to-left shunting of blood through the heart, for example
Fallot's tetralogy.
2. Granulocytes
Granulocytes is the collective name given to three types of white blood
cell. Namely these are neutrophils, basophils and eosinophils.
In terms of their formation (granulopoiesis) they all derive from the
same type of committed stem cells called myeloblasts. After birth and into
adulthood granulopoiesis occurs in the red marrow.
The process of producing granulocytes is characterised by the
progressive condensation and lobulation of the nucleus, loss of RNA and other
cytoplasmic organelles, for example mitochondria, and the development of
cytoplasmic granules in the cells involved.
The development of a polymorphonuclear leukocyte makes take a
fortnight, but this time can be considerably reduced when there is increased
demand, as, for example, in bacterial infection. The red marrow also contains a
large reserve pool of mature granulocytes so that for every circulating cell there
may be 50-100 cells in the marrow.
Mature cells pass actively through the endothelial lining of the marrow
sinusoid into the circulation. In the circulation, about half the granulocytes
adhere closely to the internal surface of the blood vessels. These are called
marginating cells and are not normally included in the white cell count. The
other half circulate in the blood and exchange with the marginating population.
Within 7 hours, half the granulocytes will have left the circulation in
response to specific requirements for these cells in the tissues. Once a
granulocyte has left the blood it does not return. It may survive in the tissues
for 4 or 5 days, or less, depending on the conditions it meets.
The turnover of granulocytes is, therefore, very high. Dead cells are
eliminated from the body in feces and respiratory secretions and are also
destroyed by tissue macrophages (monocytes).
No precise mechanisms for the control of granulocyte production have,
so far, been found. However, in health, the count remains relatively constant so
it is likely that homeostatic control mechanisms operation
3. Monocytes
Monocytes are produced in the bone marrow, developing from nucleated
precursors, the monoblast and promonocyte. Mature cells have a life in blood
of approximately 3-8 hours and, like granulocytes, there is a circulating and
marginating pool.
Monocytes are actively phagocytic (engulf other cells) and, on migration
into the tissues, they mature into larger cells called macrophages (Derives from
the Ancient Greek: macro = big, phage = eat), which can survive in the tissues
for long periods. These cells form the mononuclear phagocytic cells of the
mononuclear phagocytic system (reticuloendothelial system) in bone marrow,
liver, spleen and lymph nodes.
Tissue macrophages (sometimes called histiocytes) respond more slowly
than neutrophils to chemotactic stimuli. They engulf and destroy bacteria,
protozoa, dead cells and foreign matter. They also function as modulators of
the immune response by processing antigen structure and facilitating the
concentration of antigen at the lymphocyte's surface. This function is essential
in order that full antigenic stimulation of both T and B lymphocytes can take
place.
4. Lymphocytes
Lymphocytes are round cells containing large round nuclei. The
cytoplasm stains pale blue and appears non-granular under light microscopy.
However, some cytoplasmic granules and organelles are present.
Morphologically, lymphocytes can be divided into two groups: the more
numerous small lymphocytes, with a diameter of 7-10 mm; and large
lymphocytes, which have a diameter of 10-14 mm. Lymphocytes are produced
in bone marrow from primitive precursors, the lymphoblasts and
prolymorphocytes. Immature cells migrate to the thymus and other lymphoid
tissues, including that found in bone marrow, and undergo further division,
processing and maturation.
5. Platelets
Platelets are produced in bone marrow by a process known as
thrombopoiesis. They are formed in the cytoplasm of a very large cell, the
megakaryocyte. The cytoplasm of the megakaryocyte fragments at the edge of
the cell. This is called platelet budding. Megakaryocytes mature in about 10
days, from a large stem cell, the megakaryoblast.
It is likely that there are thrombopoietic feedback mechanisms as the
platelet count remains fairly constant in health, and platelet production is
reduced following an infusion of platelets and increased following removal of
platelets.
Fate of RBC
When RBCs are terminally differentiated; they lose their power to
multiply. The life span of erythrocytes is about 120 days and then they are
ingested by phagocytic cells in the liver and spleen. Most of the iron in their
hemoglobin is reclaimed for reuse. The remainder of the heme portion of the
molecule is degraded into bile pigments and excreted by the liver. Some 3
million RBCs die and are scavenged by the liver each second.
Ayurvedic concept
There are at least three factors which play major role in the formation of
any dhatu. They are:
• Poshaka dravya
• Srotas
• Agni
Poshaka dravya of rakta dhatu
According to Ayurveda, shad rasayukta ahara is advised. such food is
capable of developing all dhatus in equal quantity and good quality and this
may be called as a balanced diet.
According to Ayurveda concept, the rakta dhatu is formed as a product
of transformation of rasa dhatu. This transformation from rasa to rakta is
explained by various nyayas by Chacrapani. They are kshreera dhati nyaya or
conversion of one dhatu to next as milk to curd like that rasa is converted,
kedara kulya nyaya or transportation of nutrients from one dhatu to another.
Nutrients for rasa are first absorbed then pass on to rakta etc one after other and
khale kapota nyaya or selective attainment of nutrients i.e. rasa absorb nutrients
it want and rakta also absorb its nutrients only, as parrots take their own food
(9)
.
To trace the site of rakta dhatwagni it is indispensable to have a deep
acquaintance about rakta vaha srotas.
Rakta vaha srotas
The term srotas means channel. It comprises of channels of different
kinds. They may be stula (gross or macroscopic), sukshma (subtle) or anu

(10)
(microscopic) .This internal transport system of body has been given a
fundamental importance in ayurveda in health and disease. It is said that when
the integrity of srotases are impaired both stayi and astayi dhatus become
involved and the morbidity spreads by one dhatu to another (11). They are the
transporters of factors that cause prakopa (exitation) or samana (alleviation) of

(12).
doshas Anatomically they resemble in colour and form to the dhatus they
transport. Functionally they are different from siras and dhamanies and the
function of srotases are to exudates or to ooze out.
Vagbhata told that rasa spread through out the body through fine
dwaras (pores) of srotases which are distributed through out the body be fond
(13)
of lotus stem . According to Charaka srotases represent internal transport
(14)
system and nutrients are made available to dhatus through them .
Chakrapani has further explained that these pores have both ayana and mukha
and nutrients are given to dhatus and malas are returned back (15). Even though
Charaka has said there are numerous srotases in the body, important thirteen
ones are described with its origin, course and how they become vitiated.
Amongst them rakta vaha srotas is very important.
Rakta vaha srotas have moola stana in liver and spleen (16). They have an
influence over whole rakta.

Factors which vitiate rakta are intake of food and drinks that are irritants
(vidahi), more unctuous, hot in potency and more liquid in consistency. Rakta
get vitiated when a person is over exposed to sun or fire (17). When this srotas is
vitiated skin diseases, erysipelas, boils, hemorrhoids, menorrhoegia,
suppuration in anus, penis and mouth, spleen enlargement, abscess, gulma,
nilika (blue pimples), vyanga, jaundice, leucoderma, urticarial patches,red
patches, etc results(18).
Raktadhara kala
According to Susruta kalas are the structures that separate dhatus from
their asayas (19). It is compared with epithelium. They are seven in number and
rakta dhara kala is one among them. Raktadhara kala support or protect rakta
and is seen inside mamsa, inside sira especially that in yakrit and pleeha but
does not have any role in the rakta dhatu formation.
Agni concerned with the rakta formation
There are two agni factors which have direct influence on the rakta
formation. They are
• Ranjaka pitta
• Rakta dhatvagni
Ranjaka pitta
Pancha bhoutic structure of ranjakapitta is assessed by the study of
panchabhoutic dominance of rasa, pitta and rakta as ranjaka pitta plays
amongst those three.
Table 3. 2. Panchabhoutic status of rasa, pitta and rakta
Prithvi Ap Teja Vayu Akasa
Rasa - ++ - - -
Pitta - + ++ - -
Rakta - ++ + - -
As rasa of apya nature is converted to rakta of ap-tejo nature by the ranjaka
pitta, it can be assumed that the ranjaka pitta also has the agneya quality in
predominance.
Formation of ranjaka pitta
Ranjaka pitta is originating from yakrit and pleeha so does raktadhatu.
The formation of ranjaka pitta and rakta dhatu shows some connections as an
asraya asrayi bhava i.e. the interdependence between dosha and dhatu exists in
the case of ranjaka pitta and rakta dhatu. According to asraya asrayi sambhanda
pitta is asraya to rakta and rakta is dependent of pitta mainly ranjaka pitta.
According to this doctrine when asraya increases asrayi also increases and
when asraya decreases asrayi also decreases. Pitta has asraya in rakta. It not
only means pitta resides in rakta but it depend rakta for its formation and
nourishment.
Ranjaka pitta when increased shows the symptoms of pitta vridhi and
when decrease show symptoms of pitta kshaya.
Rakta dhatwagni
The special agni that is concerned in the production of rakta is rakta
dtatwagni. The dhatwgnis are located in respective dhatus. Dhatus attain
nurture through the srotases by their agni. Dhatwagni vyapara begins after
bhutagni vyapara.
Rasa dhatu on reaching yakrit and pleeha, is subjected to paka by rakta
dhatwagni which is already present there. It absorbs nutrients taijasa amsa and
also with the help of ranjaka pitta, rasa ranjana is done and conversion of rasa
to rakta is completed.
Every dhatwagnis have two duties. One portion help in absorption of the
nutrients they want, while the other fraction engage in converting the dhatu to
succeeding one. Rakta dhatwagni also absorb nutrients from aharasara (iron
etc) and employ in formation of rakta, while a portion converts rakta in to
mamsa.So when there is a decrease in rakta dhatwagni (being pathological),
there will be a quantitative raise of rakta dhatu as it is not properly formed and
not converted to mamsa (20).
If there is an increase of rakta dhatwagni, either quantitative decrease in
rakta dhatu happens or rakta dhatu not capable of performing jeevana karma
properly is produced. So both conditions are pathological. Raktagni is very
similar to ranjaka pitta at a glance
Similarities between rakta dhatwagni and ranjaka pitta
v Both of them are pitta or agni
v Both of them have similar functions
Differences between them
v Ranjaka pitta is a dosha, one among five pittas and rakta dhatwagni
is one among seven dhatwagnis which is a portion of pachakapitta.
v Even though both take part in the formation rakta, ranjaka pitta is
clearly told to impart colour to rakta dhatu and production of rakta
from rasa is the function of rakta dhatwagni
v Site of ranjaka pitta is told differently in different situations but rakta

dhatwagni is not clearly mentioned
So we can see that ranjaka pitta and rakta dhatwagni are not one and the
same. Rakta being a special and important dhatu it is included with equal status
of dhosas and a special sodhana is also attributed to it- the rakta moksha. So
ranjaka pitta may be a group of substances helping in formation of RBC or
specifically heam – which is the colouring agent. It resides in liver and spleen
as many hemopoitic factors are stored there. Being a dosha it can travel to any
sites in body, it may be traveling to site of production of cells through any
srotases as the whole body is srotas to doshas. Rakta dhatwagni on other hand
receive agneya materials and form blood cells.
Ranjaka pitta may supply coloring materials simultaneously in it and
thus formation of rakta is completed. This can be related to heme synthesis in
particular.
Metabolism of Heme:
Metabolism of heme has two aspects; the synthesis of heme and the
catabolism of heme.
Synthesis of heme
Synthesis of hemoglobin begins in the proerythroblasts and continues
even into the reticulocyte stage of the red blood cells. Therefore, when
reticulocytes leave the bone marrow and pass into the blood stream, they
continue to form minute quantities of hemoglobin for another day or so until
they become mature erythrocytes. First, succinyl-CoA, formed in the Krebs
metabolic cycle binds with glycine to form a pyrrole molecule. In turn, four
pyrroles combine to form protoporphyrin IX, which then combines with iron to
form the heme molecule. Finally, each heme molecule combines with a long
polypeptide chain, a globin synthesized by ribosomes, forming a subunit of
hemoglobin called a hemoglobin chain
Porphyrins
The porphyrins are complex structures consisting of 4 pyrrole rings,
united by "methyne" bridges (or methylidene bridges)
The nitrogen of 4 pyrrole rings can form complex with metallic ions
such as Fe++and Mg++. They form the prosthetic groups of conjugated proteins,
viz.
v Hemoglobin of mammalian erythrocytes
v Myoglobin of muscle
v Erythrocruorins of some of the invertebrates, which occur in blood and

tissue fluids.
v Cytochromes: respiratory enzymes in electron transport chain.
v Catalase and peroxidase enzymes and
v Oxidative enzyme like tryptophan pyrrolase. All the above contain Fe-
porphyrins as prosthetic groups.
v Chlorophyll, occurring in plants, contain Mg-porphyrin as the prosthetic

group.
Biosynthesis of Porphyrins
Porphyrins are synthesized partly in the mitochondrion and partly in
cytosol of aerobic cells like developing erythrocytes and hepatic cells.
Stages of Biosynthesis:
Arbitrarily the synthesis of porphyrins can be divided into three stages
for understanding.
Stage I: Synthesis of δ-Amino Laevulinic acid (δALA), which occurs in
mitochondria.
Stage II: Synthesis of coproporphyrinogen III (major series) and
coproporphyrinogen I (minor series) which occurs in cytosol.
Stage 111: Synthesis of protoporphyrin IX, - which occurs in mitochondria
again.
Stage I: Synthesis of δ-Amino Laevulinic Acid δ-ALA (Intramitochondrial)
Biosynthesis begins with the condensation of 'succinyl CoA' ("active"
succinate) and glycine to form ' α-amino-β- Ketoadipic acid".
α-amino-β- Ketoadipic acid acid then undergoes decarboxylation to produce δ-
ALA.
Both the reactions are catalyzed by the enzyme δ-ALA-synthetase, which
requires pyridoxal-P (B6-P) and Mg++ as coenzymes. In liver cells, the
synthesis occurs in the mitochondrion. Panthothenic acid is also required at this
stage being a constituent of CoA-SH.
Mechanism of Action:
v Glycine first combines with "Enz. - B6 - complex" to form enzyme
bound "schiff base".
v The above then condences with Succinyl-CoA forming a "Ternary
complex", α-amino-β-ketoadipic acid + B6P + Enz and CoA-SH is
liberated.
v α-amino-β-ketoadipic acid then loses a mol. of CO2, liberating δ-ALA in
free form from the complex.
δ-ALA Synthetase Enzyme and its Regulation
δ-ALA synthetase enzyme is: Very unstable, Low in concentration in tissues,
Main rate-limiting enzyme in the synthetic pathway.
Regulation:
v Many erythropoietic substances including hormones stimulate heme
synthesis by inducing the production of the enzyme.
v End product 'heme' inhibits the enzyme by "feedback" inhibition.
v Heme also causes a repression of the synthesis of the enzyme, "end-
product repression".
Stage II: Synthesis of coproporphyrinogen III and I (cytosolic):
1. formation of Porphobilinogen
v δ-ALA comes out of mitochondrion into the cytosol. Two molecules of
δ-ALA condense further to form a molecule of "porphobilinogen",
which is the precursor of 'pyrrole' ring.
v The reaction is catalyzed by the enzyme δ-ALA deliydratasc, for which
Cu** is required as a cofactor. It is a Zn-containing enzyme.
Regulation:
This is a second rate-limiting enzyme, which is inhibited by 'feedback'
inhibition by end product Heme.
2. formation of Uroporphyrinogen I and III:
I. Uroporphyrinogen I (minor series):
v In presence of a porphobilinogen deaminasc (also called
uroporpliyrinogen-1 synthetase), 4 moles of porphobilinogens condense,
losing 4 mols of NH3 and forms "Uroporphyrinogen I" (minor series), in
which the acetic acid and propionic acid side chains alternate.
v In formation of Uroporphyrinogen I, as above, "Di-pyrroles" and
"tetrapyrroles" may be formed as intermediates.
v Oxidation of uroporphyrinogen-I, produces uroporphyrin I, which may
be excreted in urine in small amounts normally.
II Uroporphyrinogen III (Major series):
v Concomitant operation of an isomerase (also called as
Uroporphyrinogen III cosynthetase with deaminase, results in reversal
of one porphobilinogen residue, so that the cyclization results in the
formation of "Uroporphyrinogen III" (major series). In this, in IV
pyrrole ring, acetic acid and propionic acid side chains are "reversed",
(cf. Uroporphyrinogen I).
v Oxidation of uroporphyrinogen III produces uroporphyrin III, minute
amounts of which may be excreted in urine in normal healthy
individuals.
3. Formation of Coproporphyrinogen I and III:
Decarboxylation, catalyzed by uroporphyrinogen decarboxylase of the
four acetic acid side chains of the corresponding uroporphyrinogens to "methyl
groups" results in 'coproporphyrinogens I and III (tetramethyl tetrapropionic).
v Oxidations of coproporphyrinogens I and 111, produces in small
amounts corresponding coproporphyrins I and HI, which are excreted.
v Coproporphyrinogen 1 of minor series is excreted without being utilized
in the body.
v Although traces of coproporphyrin III and Coproporphyrinogen III are
also excreted in small amounts in normal persons, most of the latter i.e.,
Coproporphyrinogen III is converted to protoporphyrin IX in human
beings
Stage III: Formation of Protoporphyrin IX (Intramitochondrial)
v Coproporphyrinogen III enters mitochondrion.
v Steps between Coproporphyrinogen III (tetramethyl, tetrapropionic) and
protoporphyrin IX (tetramethyl, divinyl, dipropionic acid) are obscure.
An oxidative decarboxylase system containing flavins as coenzvme,
(probably the enzyme system consists of more than one enzyme,)
converts Coproporphyrinogen III to protoporphyrinogen IX.
v Protoporphyrinogen IX is converted to protoporphyrin IX by another
oxidase enzyme.
v The above steps require the presence of molecular O2.
Formation of Heme and Hemoproteins (Intramitochondrial):
v Insertion of an atom of Fe++ into central position of protoporphyrin IX is
catalyzed by heme syiithetnse (ferrochelrttase) which for optimal
function requires
§ Anaerobiosis, and
§ Reducing agents such as glutathione
v The "heme" which is produced is then coupled to various proteins and
thus form the conjugated proteins, viz. hemoglobin, myoglobin,
cytochrome C, catalases and peroxidases.
v This pathway operates inside mitochondrion
Catabolism of heme
The catabolism of hemoglobin is outlined in the graphic on the left. Red
blood cells are continuously undergoing a hemolysis (breaking apart) process.
The average life-time of a red blood cell is 120 days. As the red blood cells
disintegrate, the hemoglobin is degraded or broken into globin, the protein part,
iron (conserved for latter use), and heme (see middle graphic).
The heme initially breaks apart into biliverdin, a green pigment which is
rapidly reduced to bilirubin, an orange-yellow pigment (see bottom graphic).
These processes all occur in the reticuloendothelial cells of the liver, spleen,
and bone marrow. The bilirubin is then transported to the liver where it reacts
with a solubilizing sugar called glucuronic acid. This more soluble form of
bilirubin (conjugated) is excreted into the bile.
The bile goes through the gall bladder into the intestines where the
bilirubin is changed into a variety of pigments. The most important ones are
stercobilin, which is excreted in the feces, and urobilinogen, which is
reabsorbed back into the blood. The blood transports the urobilinogen back to
the liver where it is either re-excreted into the bile or into the blood for
transport to the kidneys. Urobilinogen is finally excreted as a normal
component of the urine.
The destruction of RBC occur in reticulo endothelial cells
The reticulo endothelial system
Also known as the "mononuclear phagocyte system" the RES is
composed of monocytes, macrophages, and their precursor cells. Monocytes
arise from progenitor cells in the bone marrow and are released into the blood.
After migration to different tissues, they differentiate into macrophages with
characteristic morphologic and functional qualities. Although RE cells residing
in various tissues likely have different or highly specialized functions (e.g.,
immunoregulation, antimicrobial activity, antitumorical activity), one common
task involves the clearance of particulate matter and damaged or effete cells.
The removal of damaged or senescent erythrocytes, with the subsequent
recycling of iron, directly links the RES and iron metabolism. This process is
mainly carried out by RE cells of the spleen, liver, and bone marrow. The
splenic red pulp appears to be one of the most active sites of red cell
destruction. However, after splenectomy, macrophages of the liver and bone
marrow (or elsewhere) can rapidly compensate for this function of the spleen.
Iron metabolism in the RES
Macrophages of the RES acquire most of their iron by phagocytosing
senescent red blood cells. With each red cell ingested, the macrophage accrues
approximately one billion iron atoms. After erythrophagocytosis, hydrolytic
enzymes present in the phagolysosome degrade the red blood cell. Proteolytic
digestion of hemoglobin liberates heme, which is assumed to cross the
phagolysosomal membrane either by diffusion or by a specific transporter in
order to reach heme oxygenase.).
Receptor mediated uptake of hemoglobin
From kinetic studies of hemoglobin turnover in humans, it has been
calculated that 10 to 20% of normal erythrocyte destruction occurs
intravascularly, resulting in the release of hemoglobin. Under normal
circumstances, all of this hemoglobin is rapidly bound by haptoglobin, which
is then cleared from the circulation by parenchymal cells of the liver. Found in
the highest concentrations in the spleen and the liver, CD163 scavenges
hemoglobin by mediating endocytosis and subsequent degradation of the
hemoglobin-haptoglobin complex.
Thus, uptake of hemoglobin-haptoglobin via CD163 may represent a
significant pathway of normal iron acquisition by the RES. Under conditions
associated with increased intravascular hemolysis (e.g., hemolytic anemia,
thalassemia, and certain bacterial infections), the hemoglobin-binding capacity
of haptoglobin can be exceeded such that free hemoglobin appears in the
plasma. Some of the circulating free hemoglobin degrades and releases heme,
which then becomes bound to the plasma glycoprotein hemopexin.
Specific hemopexin receptors on hepatocytes clear the heme-
hemopexin complex from the circulation The detection of hemopexin
receptors on human monocytic cell lines; also suggests that the RES is able to
acquire heme from this pathway, but the amount taken up is probably not
significant under normal circumstances.
Iron storage
The main sites of body iron stores are the hepatic parenchyma and the
RES, particularly the RE cells of the bone marrow, spleen, and liver. The liver
and the total bone marrow each contain approximately 100 to 300 mg of
storage iron in healthy individuals. The concentrations of iron in liver and
bone marrow have been shown to correlate well over a wide range (up to 9000
µg/g tissue) Iron in the RES most likely accumulates secondary to the
catabolism of red cell heme.
RE iron acquired via erythrophagocytosis that is not utilized or released
is first destined for storage in ferritin, a cytosolic protein comprised of 24
subunits of two types, H and L. In RE cells, ferritin is comprised mainly of the
L-subunit the form most associated with iron storage. Although ferritin
synthesis after red cell ingestion can be regulated via IRP-IRE interactions
effected by changes in iron levels, some evidence indicates that reactive
oxygen species formed during phagocytosis may also play a role perhaps
through upregulation of ferritin transcription.
The storage of iron from the uptake of hemoglobin appears to be
influenced by genetic polymorphisms in haptoglobin. Of the three haptoglobin
polymorphisms in humans the multimeric Hp2-2 phenotype has the highest
functional affinity for the hemoglobin scavenger receptor, CD163.
Hemoglobin iron acquired via CD163 on RE cells is shunted into slowly
exchanging storage compartments normally bypassed by iron recycling
pathways
As the amount of iron in the cell increases, a larger percentage deposits
in hemosiderin, an insoluble, aggregated form of partially digested ferritin.
Diversion of excess iron into hemosiderin permits storage of more iron per
unit volume in the cell, and, in fact, the highest concentrations of hemosiderin
in the body are found in the RES
Iron release and plasma iron
Normal adult human plasma contains about 3 to 4 mg of iron,
essentially all bound to transferrin. About 80% of the circulating iron is en
route between the RES and the bone marrow. Small amounts of plasma iron
are contributed by hepatic iron stores and by the absorption of dietary iron
from the duodenum, but most circulating iron is contributed by the RES
through the release of iron from catabolized senescent red cells Cyclic
fluctuations in RE iron release appear to cause the pronounced circadian
variation in plasma iron concentrations
Regulation of Iron Release
Marrow iron requirements appear to be an important factor in the
physiological regulation of iron release from the RES. When body (marrow)
requirements increase, as in iron deficiency or venesection, iron release
increases. Conversely, decreased marrow requirements resulting from either
hypertransfusion or bone marrow aplasia are associated with decreased iron
release
From this it can be assumed that iron, porphyrins, factors influencing
erythropoiesis all come under the heading of ranjaka pitta. The factors that
contribute to the formation of other blood cells and their relative mechanisms
could be classified under the heading of rakta dhatvagni. Rakta sarata occur
when blood formed in a person is in its purest form and is some what related to
hereditary.
Pitta is related to rakta, but only relationship with rbc s are evident. It is
very difficult to pin point a factor comparable to ranjakapitta or rakta
dhatwagni. At the end it is assumed that both of these are a group of substances
taking part in the formation of blood cells.
When both are in normal condition production and coloration of blood will be
normal which can also be clinically assessed by the assessment of hemoglobin
and other blood parameters.
Factors influencing Ranjaka Pitta
We have seen that ranjaka pitta is a moiety of pitta with special function
of controlling colouring factors in blood. Integrity of this pitta is assessed from
the quantity and quality of blood. Doshas when they are normal are reflected
from their functions. Regular functions of ranjaka pitta can be assessed from
quality and quantity of blood (rakta).Qualitative analysis was done at that
period was by physical appearance. There are a variety of signs available in
our literature to propose pure blood.
Characteristics of pure blood
Pure rakta appear as bright red in colour, brightness is compared with
that of indragopa (thrombidum) or like gold and normal colour is like padma
(lotus flower), or alaktaka (lack) or gunjaphala (1)
The visuddha rakta purusha i.e. the person who possess pure rakta usually
have the following qualities. –
Ø Attractive complexion
Ø Perfect functioning of sense organs
Ø Excellent digestive power
Ø Proper elimination of the waste products
Ø Healthy and happy
Ø Good strength and immunity
The rakta sara pareeksha provides information about the excellence of
rakta dhatu. When blood become vitiated by doshas its colour, consistency etc
will be changed. Quantitative increase of blood is assessed by skin diseases
such as visarpa, kushta, upakusa, vyanga, and other symptoms such as spleen
(2)
enlargement, giddiness, decreased digestion and other disorders of blood A
decrease in quantity of blood can be assessed by the desire to take food having
sour taste, rather cold, less integrity in vessels and roughness to skin (3) .
There are varieties of factors which have an influence in the functioning
of ranjaka pitta. It is subjective to food, environment, heredity, doshas, dhatus
etc. we shall have an apparent view over such factors.
a. Role of food
According to Ayurveda food must have all six rasas and such food is
capable of developing all dhatus. Chakrapani identifies the quantity of different
food as one kudava of anna, two palas of mamsa, one pala of supa etc. Since
rakta and ranjaka pitta have agneya guna, food which is agneya in nature must
increase rakta and ranjaka pitta.
Agneya dravyas possess ruksha (dry), tikshna (sharp), ushna (hot),
visada (clear), sukshma (subtle) and chiefly consist roopa guna (colour/vision).
When consumed it creates daha (burning sensation), prabha (lusture), varna
(colour), prakasa (bright) and helps in pachana (digestion)(4).
From the qualities attributed to agneya by Acharya,we can assume that
hot, coloured vegetables and meat can increase ranjaka pitta and rakta.
Modern view
Erythropoiesis is highly influenced by the dietary elements.
The following table shows the dietary requirements for erythropoiesis.
Table 4. 1. Dietary requirement for erythropoesis
Dietary element Role in erythropoiesis
Required to make red blood cell proteins and also for the globin
Protein
part of haemoglobin
Vitamin B6 Needed for the synthesis of haem
Needed for DNA synthesis and are essential in the process of

Vitamin B12 and folic acid
red blood cell formation and maturation
Required to reduce ferric iron to ferrous iron, in the maturation

Vitamin C
of red cell
Iron Required for the haem part of haemoglobin
There is some evidence that these two trace minerals are

Copper and Cobalt essential for the production of red blood cells in other animals
but not in humans
Among these dietary elements iron plays the major role in the synthesis
of heme
Iron requirement
Life span of RBC normally is about 120 days. After 120 days the RBC
dies and iron of the Hb, within RBC is ultimately extracted, stored and
reutilized to form Hb. This is known as recycling of iron. Viewed in this way,
iron, apparently need not be supplied through food because iron is preserved.
But this is not so because
Ø Some iron is lost through desquamation of epithelial cells of the intestine in
the feces. These epithelial cells contain iron
Ø In women additional loss of iron occurs though menstrual flow/ drainage by
the fetus during pregnancy/ even drainage via breast milk during lactation
Ø Additional iron is required during growth
Thus it can be assumed that iron supplementation through diet is inevitable.
Iron requirements are influenced by the availability of iron present in
foods. Iron present in cereals, legumes and green leafy vegetables are available
to a lesser extent -due to the presence of phytates and oxalates than that present
in eggs, meat and fish. In view of this, iron requirement of persons consuming
a predominantly cereal based diet, will be greater than those consuming large
quantities of meat and eggs.
Iron requirement suggested by ICMR expert group is given as
(Swaminathan-food and nutrition)
Table 4. 2. Iron requirement according to age group
Age group Iron requirement

in mg/Kg
Birth to 1 year 1
1-6 years 15-20
6-12 years 15-20
13-18 years-boys 25
13-18 years-girls 35
Men 20
Women 32
Women-pregnant 40
Women-lactating 32
Availability of iron in different food stuffs

(Text book of food, nutrition and dietetics by M. Raheena begum)
Cereals are the most important source of iron in the diets of a large
majority of the population in India and other developing countries. Other
important sources are legumes, green leafy vegetables and jaggery. Meat, fish
and eggs are also important sources of iron. Milk is a poor source of iron.
Cereals
In general cereals contain 2 - 8.8 mg of iron per 100 g. Among cereals
the iron content of the whole wheat flour is high, but refined flour has less iron
content. Iron content of other cereals can be tabulated as follows
Table 4. 3. Iron contents in serials
Cereals Iron in mg/100g

Bajra 8.8
Barley 3.7
Cholam 6.2
Maize yellow 2.1
Oat meal 3.8
Ragi 5.4
Rice (par boiled & milled) 3.7
Legumes
Legumes are good sources of proteins and vitamin B. Pulses contain
fair amounts of minerals like iron and calcium. About 3.8 – 11.3 mg of iron is
present in 100g of pulses.
Table 4. 4. Iron contents in legumes
Legumes Iron in mg/100 g

Bengal gram 8.9
Black gram 9.8
Cow gram 3.8
Field bean 5
Red gram 8.8
Soya bean 11.3
Vegetables
Vegetables as a whole are important sources of minerals and vitamins.
Vegetables are the best sources of iron, calcium, copper, cobalt, chlorine,
sodium, magnesium, manganese, phosphorus and potassium.
Green leafy vegetables
Coriander leaves, spinach, amaranth, drumstick leaves, cabbage,
cauliflower are the common leafy vegetables. Green leafy vegetables are fair
sources of proteins and good sources of folic acid, ascorbic acid and iron.
Leafy vegetables act as buffer and maintain the proper alkalinity of the blood
by balancing the acidity of acid producing food like meat. Chlorophyll present
in green leafy vegetables is the one, which neutralizes acids and toxins in the
blood, and helps eliminate them from the body .Chlorophyll also helps in the
hemopoiesis. . Generally, 3.9 – 21.4 mg of iron is present in 100g of green
leafy vegetables.
Table 4. 5. Iron contents in green leafy vegetables.
Green leafy vegetables Iron in mg/100g

Tender amaranths 21.4
Coriander 10.0
Drumstick 7
Mint 15.6
Radish leaves 4.8
Spinach 5
Fruits
Fruits as a whole are good sources of vitamin C, vitamin A and minerals
like sodium, potassium, magnesium and iron. Dried fruits are rich in iron.
Meat: Meats of cattle origin, beef, sheep, mutton, pork, chicken, lamb are used
commonly as food. Vitamin-mineral content of different meats varies. Iron
containing substances and vitamin B are more in organ meats. Liver is rich in
vitamin A and iron.
Fish: The mineral content of fish is variable. Usually, fish is a very good
source of calcium, protein, vitamins and iodine. Oysters are good sources of
iron.
Egg: The whole egg is rich source of all nutrients except vitamin C. Mineral
content is more in egg yolk compared to egg white. Egg yolk is an important
source of iron and it is also rich in sodium, potassium, calcium and magnesium
Table 4. 6. Iron contents in egg, fish, liver and mutton
Food stuff Iron in mg/ 100g

Egg 2.1
Fish 2.3
Goat liver 6.3
Mutton 2.5
Milk & milk products
Milk is commonly considered as a complete food as it contains all six of the
essential foodstuffs. Milk protein is of excellent quality and it promotes
growth and maintenance of body tissues. However, milk is very low in iron
and ascorbic acid content. Calcium and phosphorus levels in milk are very
high. The only milk with better iron content is breast milk.
Miscellaneous foods
Iron content in miscellaneous foodstuffs can be summarised in the
following table
Table 4. 7. Iron contents in jaggery, cashew, ground nut and sesame seed
Food stuffs Iron in mg/100g

Jaggery 11.4
Cashew nut 5
Gound nut 1.7
Sesame seed 15
Vitamin requirement
Vitamins are defined as organic compounds, which are necessary for
good health and vitality. Vitamins are required in minute quantities and their
deficiency results in structural and functional disorders of various organs in the
body.
Vitamins that have key role in erythropoiesis are
• Vitamin B12
• Folic acid
• Pyridoxine
• Vitamin C
Cyanocobalamine or Vitamin B12
Vitamin B 12 is essential for the maturation of erythrocytes. Lack of
Vitamine B 12 causes some abnormality of DNA by producing a ‘metabolic
block’ of the folic acid metabolism. This result in the impairment of cell
division but cytoplasmic accumulation remains unhampered leading to bigger
sized abnormal cells called megaloblast and the condition is known as
megaloblastic anaemia.
Vitamin B12 deficiency in human beings due to dietary deficiency is
very rare. Vitamin B12 deficiency, in human being, is for all practical
purposes due to fault in the absorption. For the proper absorption of Vitamin
B12, a factor secreted by the parietal cells of the gastric gland, i.e. intrinsic
factor is very essential. If due to any cause enough intrinsic factor is not
secreted, B12 is not absorbed and utilized properly.
Table 4. 8. Daily requirement of vitamin B2
Age group Daily requirements

Adult in microgram
1
Pregnant/lactating women 1.5
Infant/child upto10 Years 0.2
Adolescent 1
Organ meats like kidney, liver, brain, meat, poultry egg, fish and milk
are good sources of B12. Vegetable food lack B12.
Folic acid
Folic acid is an erythropoietin vitamin. The conversion of folate to its
active form is aided by Vitamin B12 and thus the deficiency of B12 leads to
metabolic block of folic acid metabolism. The active form of folic acid i.e.
tetra hydro folate is essential for the conversion of deoxyuridilate to
deoxythymidilate. Deoxythymidilate is an intermediate compound in the DNA
synthesis. Hence the deficiency of folic acid affects erythropoiesis badly.
The daily requirements of folic acid can be tabulated as follows:
Table 4. 9. Daily requirement of folic acid
Age group Daily requirements in

microgram
Adult 100
Pregnant women 300
Infants 30
Infants receive the required amount from the breast milk.
The folic acid should supply from external sources like food. Organ
meats like kidney, liver and dark green leafy vegetables, soya bean and ground
nuts are rich sources of folic acid. Other vegetables, legumes, eggs, whole
grain cereals and fruits are good sources.
Pyridoxine
Pyridoxine or Vitamin B6 is converted into pyridoxal phosphate which
acts as a co enzyme in the trans amination reactions. Pyridoxal phosphate is
also important for the synthesis of heme. Hence the deficiency of this vitamin
leads to anaemia. The daily requirement of pyridoxine is about 1.5 mg in
adults. Since the intestinal bacteria synthesis pyridoxine, separate dificiency of
this vitamin is very rare.
Pyridoxine is widely present in most foods of vegetable as well as
animal origin. pulses, beetroot, cabbage and meat are rich sources of this
vitamin.
Ascorbic acid or Vitamin C
Ascorbic acid is a powerful reducing agent. This vitamin is essential for
the iron absorption and thus is essential in erythropoiesis.
Food iron is divided into 1. haem iron and 2. non haem iron. Haem iron
is one which is present in the RBC, rather, in the haemoglobin. Haem iron is
easily absorbable. But vast majority of food iron is non haem iron. Most of the
non haem iron is ferric (Fe+++) iron and is insoluble. For absorption, it has to
become soluble and ferrous (Fe++) iron. Gastric HCl makes the iron soluble
and Vitamin C being a reducing agent converts ferric into ferrous iron. Thus,
persons deficient in vitamin C suffer from iron deficiency anaemia.
Daily requirement of vitamin C is about 75 mg. But additional amount
of vitamin C is required during lactation. Citrus fruits like lime, orange, pine
apple, ripe mango, papaya, cashew fruit and tomato are good sources of
ascorbic acid. Amla or Indian goose berry is the richest source of vitamin C.
Guava and leafy vegetables are also rich in vitamin C.
b. Jataragni
Since the base of ranjaka pitta is jataragni, jataragni is the factor which
greatly influences the function of ranjaka pitta. Jataragni should be kept in
physiology by
Ø Intake of food which is not too hot nor too cold
Ø Intake of food which is deepana in property. Eg. ghrta
Ø Sticking strictlyt to rtu charya and timely sodhana.
Ranjaka pitta functioning at the level of rasa:
Activity of ranjaka pitta should be understood at the level of rasa dhatu
itself. i.e. ranjak pitta and rakta dhatvagni act on well formed rasa dhatu to get
a well formed rakta dhatu. So any abberation of rasa dhatu formation will
adversely affect rakta dhatu formation. i.e. even if ranjak pitta is functioning
properly, proper rakta dhatu will not form in the absence of well formed rasa
dhatu. This could be very well seen at the context of rajayakshma.
Factors which adversely affect rasa dhatu fromation include
Ø Jataragni
Ø Integrity of srotases especially rasa vaha and rakta vaha
Ø Vyana vayu
c. Viharas influencing ranjaka pitta
Ø Excessive exposure to sunlight
Ø Sleeping during day time after the intake of food with drava, snigdha
and guru guna eg. dadhi
These viharas are ushna and vidahi and thus influence pitta and so
ranjak pitta. But unlike ranjaka pitta at rasa dhatu level, these act at the
level of rakta dhatu itself.
d.Manasika bhavas
Of the mental emotions, it is anger (krodha) that directly or indirectly
influence the functions of ranjak pitta.
e. Factors influencing ranjaka pitta in current life style
Ø Intake of hot salty and spicy food
Ø Intake of oily and fried food
Ø Intake of putrefied food
Ø Intake of refrigerated food items and food kept for long time
Ø Sleeping during day time
Ø Lack of exercise
Ø Stress and tension
All the factors mentioned above come under the headings of ahara,
vihara, and manasika bhavas that influence the proper functioning of ranjaka
pitta. So the current life style in which people sought to fast food, fast life,
varying and competitive mentality during work places all play vital role in the
functioning of ranjaka pitta.
People working in IT industry, those in business fields, people who
travel often may find it difficult to stick to proper dina charya and rtu charya
necessary for the appropriate functioning of ranjaka pitta and thus to a well
formed rakta dhatu. This points to the fact that more and more people are
succumbing to diseases like kushta, visarpa, raktapitta, pidaka, arsas etc even
though there is prevalence of higher level of health culture.
Materials and Methods
Research is a search for knowledge through investigation or
experimentation aimed at the discovery and interpretation of new knowledge.
In fact research is an art of scientific method, applied in carrying out
investigations or experimentation, targeted at obtaining new knowledge.
Research or scientific methods, if applied in such a way will lead to insight of
facts or information which probably increases our understanding and
knowledge in a field where they were employed. The knowledge obtained in
such a fashion is of noble in version.
This work entitled “Revalidation of the functions of Ranjaka pitta”,
tries to evaluate the physiological status of ranjaka pitta and rakta dhatvagni to
explore their role in the formation of rakta dhatu. The excellence of rakta
dhatu is weighed against the modern paramaters like Hb and RBC count in this
descriptive study. The influence of iron rich food on the formation of rakta
dhatu is also analyzed through selected laboratory investigation.
Objectives of the study
• To explore the concept of ranjaka pitta and to understand its functions in
a better perspective
• To analyze whether food has any direct influence on ranjaka pitta
• To study different steps in the formation of rakta dhatu and comparing
them with those in erythropoiesis
• To identify rakta dhatvagni and to define its role in raktotpatti
• To discuss the seat of ranjaka pitta.
Materials and methods.
1. Source of Data.
This study has been conducted in volunteers residing in Orumanayoor
Panchayath, Thrissur district, Kerala.
2. Criteria for selection.
Inclusion Criteria.
• Normal healthy individual
• Age between 20-50 years
• Both sexes
Exclusion Criteria.
• Age group below 20 years and above 50 years
• Persons with blood born diseases
• Individuals with disorders of spleen, liver
• Individuals with recent history of blood transfusion
• Pregnant and lactating women.
3. Investigations
Percentage of Haemoglobin was estimated by Sahli’s method.
RBC count also was investigated.
4. Research Design.
This is a descriptive study. The volunteers were randomly selected from
healthy individuals. A detailed proforma was prepared to evaluate the status
of ranjaka pitta.
The data of each individual was prepared/ collected based on special
pro-forma which includes the relevant data like personal data, vital data,
dietary habits, bowel and bladder history, findings of dasavidha
parikshyabhavas and astavidha parikshyabhavas. The data regarding the food
regimen of the individuals were collected in detail. The excellence of rakta
dhatu was assessed on the basis of Ayurvedic literatures based on sara
assessment.
5. Criterion included
• Reddish skin
• Unctuous skin
• Unctuous forehead
• Reddish forehead
• Charming and radiant appearance
• Unctuous face
• Unctuous nail, palms and soles
• Tolerance to heat and discomfort were graded
Till now there is no effective tool to assess sara. So an effort was made
to assess it by grading the markers of rakta sara as pravara, madhyama and
avara. Total number of markers were 18 in number. The assessment was done
by calculating the sum of the total number of pravara, madhyama and avara
lakshanas in each person. The scoring was done individually for each marker
and total scoring was done at the end. Thus the sara was assessed
quantitatively.
Relevant physical examinations and laboratory investigations were
done. This included height, weight, pulse rate, respiratory rate, blood pressure
and temperature. Haemoglobin percentage and RBC count were assessed in
each individual. The method followed for assessment of haemoglobin was
Sahli’s method and Haemocytometer for RBC count.
Time and duration of study – 18 months.
6. Statistical Analysis.
Data collected were entered into a master sheet and statistical table were
constructed. The distribution of samples according to different parameters was
analyzed using SPSS software. Quantitative as well as qualitative assessments
were made. The results obtained were tested for statistical significance.
Depending on the results obtained, diagrams and charts are drawn to
substantiate important findings.
Observation and Analysis
Table 6. 1 Distribution according to age:
Age in years Frequency Percent

21-30 30 30.0
31-40 43 43.0
41-50 27 27.0
Total 100 100.0
Chart 6. 1 Distribution according to age:
Age
100
90
80
70
60
50 Age
40
30
20
10
0
21-30 31-40 41-50 Total
When the entire data was pooled, it is seen that, out of 100 participated
in the study, majority of the persons (43%) were of the age group 31-40 yrs,
21-30 age group accounted to 30%, and 41-50 age group accounted to 27%.
Table 6. 2 Distribution according to sex:
SEX Frequency Percent
Female 60 60.0
Male 40 40.0
Total 100 100.0
Chart 6. 2 Distribution according to sex:
Frequency
Female
Male
Among the persons surveyed 60% are females and 40% are males. Thus
it is seen that subjects are distributed more or less equally in male and female
groups.
Table 6. 3 Distribution according to place:
PLACE Frequency Percent
Rural 75 75.0
Urban 25 25.0
Total 100 100.0
Chart 6. 3 Distribution according to place:
Place
Rural
Urban
Of the persons surveyed 75% belonged to rural area and 25% belonged
to urban area. This justifies the study as it agrees with the generalized
urban/rural areas where the study was conducted.
Table 6. 4 Distribution according to Religion:
Religion Frequency Percent

Hindu 42 42.0
Christian 7 7.0
Muslim 51 51.0
Total 100 100.0
Chart 6. 4 Distribution according to Religion:
Frequency
Hindu
Christian
Muslim
In the present study 42% were hindus, 7% were Christians and 51%
were Muslims. The Muslim population appeared more in study. But the
distribution is more or less similar to the population distribution in the
catchment area where the study was conducted. It is thereby concluded that
religious status may not have any possible influence over the final outcome
measures.
Table 6. 5 Distribution according to Haemoglobin percentage:
Frequency Percentage
Hb Range
9-11 27 27.0
11-13 15 15.0
13-15 38 38.0
15-17 20 20.0
Total 100 100.0
Chart 6. 5 Distribution according to Haemoglobin percentage:
Frequency
40
35
30
25
20 Frequency
15
10
0
Hb Range 9 to 11 11 to 13 13 to 15 15 to 17
Of the 100 persons, surveyed 27% have hemoglobin at the range of 9-
11gm%. 15% have hemoglobin in 11-13 gm%, 38% have hemoglobin percent
of 13-15gm%, and 20% have hemoglobin of 15-17gm%.
Table 6. 6 Distribution of Haemoglobin in relation with sex:
Hb range Female Male Total

9-11 18 9 27
11-13 13 2 15
13-15 16 22 38
15-17 13 7 20
Total 60 40 100
Chart 6. 6 Distribution of Haemoglobin in relation with sex:
25
20
15
Haem Female
10
Male
5
0 Male
9 to 11 Haem Female
11 to 13
13 to 15
15to 17
18 females belonged to the range of 11gm%. 13 females belong to the
range of 11-13 gm%, 16 females belong to the range of 13-15gm%, 13 females
belong to the range of 15-17gm%.
Of 40 males only 9 belong to 9-11gm%, 2 belong to 11-13gm%, 22
belong to 13-15gm% and 7 belong to 15-17gm%. From this data it was
observed that maximum male subjects belong to the range of 13-15gm%,
whereas maximum females belong to the range of 9-11gm%. Group. This
justifies the general hemoglobin percent in the population.
Table 6. 7 Distribution according to Erythrocyte count:
RBC count in Frequency Percent

million
2+ 2 2.0
3+ 20 20.0
4+ 34 34.0
5+ 30 30.0
6+ 14 14.0
Total 100 100.0
Chart 6. 7 Distribution according to Erythrocyte count:
Frequency
6+
5+
4+ Frequency
3+
2+
0 5 10 15 20 25 30 35 40
Of the 100 persons surveyed, 2 persons belonged to the RBC range of 2-
3 million, 20 belonged to the range of 3-4 million, 34 belonged to the range of
4-5 million 30 belonged to the range of 5-6 million, 14 belonged to the RBC
count of 6-7 million. That is of 100 people surveyed, majority fell in the RBC
range of 4-5 million. While very, few belonged to 2-3 million.
Table 6. 8 Distribution of Erythrocyte count in relation with sex:
RBC count Female Male Total

in million
2+ 1 1 2
3+ 12 8 20
4+ 23 11 34
5+ 15 15 30
6 9 5 14
Total 60 40 100
Chart 6. 8 Distribution of Erythrocyte count in relation with sex:
25
20
15 Female
10 Male
5 Male
Female
0
2+ 3+ 4+ 5+ 6+
Of the 60 females only one belonged to range of 2-3 million, 12
belonged to the range of 3-4 million. 23 in the range of 4-5 million, 15 in 5-6
million and 9 in 6 million. Out of 40 males only one belonged to 2-3 million, 8
belonged to 3-4 million, 11 belonged to 4-5 million, 15 in 5-6 million, 5 in 6
million group.
It can be inferred from the above observation that maximum females
belonged to the range of 4-5 million while maximum males belonged to the
range of 5-6 million. This agrees with the generalized RBC ranges in the
population.
Table 6. 9 Distribution according to Prakriti
Prakriti Frequency Percent

V 9 9.0
P 1 1.0
K 5 5.0
VP 35 35.0
VK 16 16.0
PK 34 34.0
Total 100 100.0
Chart 6. 9 Distribution according to Prakriti
Frequency
40
35
30
25
20 Frequency
15
10
0
V P K VP VK PK
Of the 100 samples it is noted that 35% belong to vata-pitta prakruthy
16% belonged to vata-kapha prakruthy and 34% belonged to pitta-kapha
prakruthy. The percentage of single predominant prakruthy was less compared
to dwandaja prakruthy. This agrees with the studies conducted before that
subjects belongs to dwandaja prakruthy predominantly than single prakruthy
Table 6. 10 Distribution of Hb. count in relation with prakriti:
Hb V P K VP VK PK Total
9-11 5 6 6 10 27
11-13 3 1 1 6 3 1 15
13-15 1 2 16 7 12 38
15-17 2 7 11 20
Total 9 1 5 35 16 34 100
Of the vata-pitta prakruthy 16 individuals belonged to 13-15 gm% Hb, 7
in 13-15 gm% in vata-kapha. But in pitta-kapha 12 fell in 13-15 gm% and 11 in
15-17 gm%
Table 6. 11 Distribution of Erythrocyte count in relation with prakriti:
RBC V P K VP VK VP Total
count
2+ 1 1 2
3+ 4 1 7 4 4 20
4+ 3 2 14 5 10 34
5+ 1 1 7 3 18 30
6+ 2 7 3 2 14
Total 9 1 5 35 16 34 100
Of the vata-pitta prakruthy, 14 belonged to 4-5 million ranges. Of the 34
vata-pitta, 18 belonged to 5-6 million. Out of 16 individuals with vata kapha, 5
came in the range of 4-5 million.
Table 6. 12 Correlation between Hemoglobin and Prakriti:
Hb PRAKRITI
Hb Pearson 1.000 .163
Correlation
Sig. (2-tailed) . .106
N 100 100
PRAKRITI Pearson .163 1.000
Correlation
Sig. (2-tailed) .106 .
N 100 100
The test was significant showing that prakriti have no role in
contributing to hemoglobin. This may be due to the fact that sample size is only
100
Table 6. 13 Distribution according to food
Food Frequency Percent

veg 21 21.0
mixed 79 79.0
Total 100 100.0
Chart 6. 10 Distribution according to food
Frequency
21%
veg
mixed
79%
It is seen that 21% were veg group and remaining 79% were taking
mixed diet. It appears that mixed diet were slightly higher in percentage
compared to the general population. The difference has not been reflected
because the chi-square test happened to be non-significant.
Table 6. 14 Distribution of Hemoglobin count in relation with food.
Hb 9-11 11-13 13-15 15-17 Total

FOOD Veg 10 3 6 2 21
Mixed 17 12 32 18 79
Total 27 15 38 20 100
When the food and hemoglobin were considered in vegetarians out of
21, 10 individuals belonged to the 9-11 gm%, 3 in 11-13 gm%, 6 in 13-15 and
2 in 15-17 gm%
Out of 79 individuals taking mixed diet, 17 belong to 9-11 gm%, 12 in
11-13gm%, 32 in 13-15gm% and 18 in 15-17gm%
Table 6. 15 Distribution of Erythrocyte count in relation with food:
RBC 2+ 3+ 4+ 5+ 6+ Total
count
FOOD veg 7 10 4 21
mixed 2 13 24 26 14 79
Total 2 20 34 30 14 100
When food and RBC were considered, it is seen that out of 21 vegetarians, 7
belong in 3-4 million range. 10 in 4-5 range, 4 in 5-6 range out of 79
individuals following mixed diet, 2 belonged to 2-3 million range, 13 in 3-4
range , 34 in 4-5 range, 26 in 5-6 range, and 14 in 6 million.
Table 6. 16 Correlation between Food and Hemoglobin:
Hb FOOD
Correlation
N 100 100
FOOD Pearson .317 1.000
Correlation
Sig. (2-tailed) .001
N 100 100
** Correlation is significant at the 0.01 level (2-tailed).
The test was found to be significant at 0.01 levels. This proves that
mixed diet contribute to improved hemoglobin
Table 6. 17 Distribution according to satvam
Satwam Frequency Percent

Pravaram 10 10.0
madhyam 74 74.0
avaram 16 16.0
Total 100 100.0
Chart 6. 11 Distribution according to satvam
Frequency
80
70
60
50
40 Frequency
30
20
10
0
Pravaram madhyam avaram
Of the 100 individuals, 74% belonged to madhyama satva, 10%
belonged to pravara and 16 in avara group. This observation justifies that in
general population majority always fall under the category of madhyama satva.
Table 6. 18 Distribution of Hemoglobin count in relation with Satvam
Hb Pravaram Madhyam Avaram Total

9-11 12 15 27
11-13 1 13 1 15
13-15 2 36 38
15-17 7 13 20
Total 10 74 16 100
Of the 10 individuals in pravara satva, 7% fell in the hemoglobin
percentage, 15-17 range, 2 in 13-15 gm% and only one in 11-13 range. Among
74 individuals with madhyama satva, 12 fell in the hemoglobin percentage of
9-11 range, 13 in 11-13 range, 36 in 13-15 range and 13 in 15-17 range. Avara
satva it is seen that 15 individuals fell in 9-11 range and only one in 11-13
range.
Of the 10 individuals in pravara satva, majority fell in hemoglobin
percentage of 15-17 range while majority of madhyama satva belonged to 13-
15 range and majority of avara satva belonged to 9-11 range.
Table 6. 19 Distribution of Erythrocyte count in relation with Satvam
RBC count Pravaram Madhyam Avaram Total

2+ 1 1 2
3+ 14 6 20
4+ 26 8 34
5+ 6 23 1 30
6 4 10 14
Total 10 74 16 100
While RBC count and satva were considered, it is seen that out of 10
individuals, 6 belonged to 5-6 million range and 4 in 6 million. Whereas in
madhyama satva out of the 74 individuals only one belongs to 2-3 range, 14 in
3-4 range. 26 in 4-5 range. 23 in 5-6 range and 10 fell in 6 million. Of the 16
individuals only one belonged to 2-3 range, 6 in 3-4 range, 8 in 4-5 range and
one in 4-5 range. This also justifies that RBC count is seen more in pravara
group. While in madhyama group majority belong to the range of 4-5 million
and 5-6 million group.
Table 6. 20 Analysis of the significance between Hb and Satvam
Sum of Sq. df Mean Sq. F Sig.

Bet. Groups 182.069 2 91.034 30.327 .000
Within Groups 291.173 97 3.002
Total 473.241 99
The test was found to be significant; this proves that condition of mind
influences formation of hemoglobin. Pravara satva have better hemoglobin,
while in avara satva hemoglobin tends to come lower. The test was one way
ANOVA test.
Table 6. 21 Distribution according to satmyam
Satmyam Frequency Percent

sarvam 27 27.0
misram 61 61.0
ekam 12 12.0
Total 100 100.0
Chart 6. 12 Distribution according to satmyam
Frequency
sarvam
misram
ekam
Of the 100 individuals 27 were following sarva rasa, 61 misra rasa and
12 eka rasa. This justifies the general population trend where majority belong
on misra rasa satmya group.
Table 6. 22 Distribution according to balam
Balam Frequency Percent

Pravaram 14 14.0
Madhyam 60 60.0
Avaram 26 26.0
Total 100 100.0
Chart 6. 13 Distribution according to balam
Frequency
70
60
50
40
Frequency
30
20
10
0
pravaram madhyam avaram
Of the 100 individuals 14 belonged to pravara bala group, 60 in
madhyama bala group and 26 in avara bala
Table 6. 23 Distribution of Hemoglobin count in relation with Balam
Hb Pravaram Madhyam Avaram Total

9-11 10 17 27
11-13 2 10 3 15
13-15 4 32 2 38
15-17 8 8 4 20
Total 14 60 26 100
Of the 100 individuals,out of 14 individuals with pravara bala. 2
belonged to 11-13 range, 8 in 15-17 range,. 4 in 13-15 group. Of the 60
individuals in madhyama bala group 8 belong to 15-17 range, 32 in 13 to 15
range and 10 each in 11-13 and 9-11 range Out of 26 in avara bala 4 belong to
15-17 range, 2 in 13 to 15 range ,3 in 11 to 13 range and 17 in 9-11 range
Table 6. 24 Distribution of Erythrocyte count in relation with Balam
RBC count Pravaram Madhyam Avaram Total

2+ 1 1 2
3+ 7 13 20
4+ 2 26 6 34
5+ 8 20 2 30
6 4 6 4 14
Total 14 60 26 100
Of the 100 individuals,out of 14 individuals with pravara bala. 2
belonged to 4-5 range, 8 in 5-6 range. 4 in 6 million group. Of the 60
individuals in madhyama bala group only one fell in 2-3 range, 7 in 3-4 group,
26 in 4-5 million range, 20 in 5-6 group and 6 in 6 millions range
Of the 26 individuals in avara bala group, 13 belonged to 3-4 million group.
Table 6. 25 Analysis of the significance between Hb and Balam

Bet. Groups 130.262 2 65.131 18.420 .000
Total 473.241 99
The test was found to be significant. This proves that body strength
greatly influence in the formation of hemoglobin. The individuals with pravara
satva have better hemoglobin while avara satva have less hemoglobin. In
madhyama bala hemoglobin is also medium.
Table 6. 26 Distribution according to agni
Agni Frequency Percent

well 19 19.0
medium 63 63.0
less 18 18.0
Total 100 100.0
Chart 6. 14 Distribution according to agni
Frequency
avaram
madhyam Frequency
pravaram
0 10 20 30 40 50 60 70
Of the 100 individuals, 19 belonged to well functioning agni, 63 in
medium functioning agni, 18 in less functioning agni.
Table 6. 27 Distribution of Hemoglobin count in relation with Agni
Hb range well medium low Total

9-11 12 15 27
11-13 1 13 1 15
13-15 6 32 38
15-17 12 6 2 20
Total 19 63 18 100
Of the 19 individuals with well functioning agni, only one belong 11-13
gm%, 6 in 13-15 gm%, 12 in 15-17gm%. Of the 63 individuals with medium
functioning agni. 12 belonged to 9-11 gm%. 13 in 11-13 gm%, 32 in 13-
15gm% and 6 in 15-17gm% of the 18 individuals in less functioning agni. 15
belonged to 9-11gm%, 1 in 11-13gm% and 2 in 15-17gm%
Table 6. 28 Distribution of Erythrocyte count in relation with Agni
RBC 2+ 3+ 4+ 5+ 6+ Total
count
Well 1 1 12 5 19
medium 1 10 27 18 7 63
low 1 9 6 2 18
Total 2 20 34 30 14 100
Of the 19 individuals with well functioning agni, 12 individuals fall in
the range of 5-6 million. Of the 63 individuals with moderate agni, 27 come in
the range of 4-5 million range, out of 18 with less functioning agni, 9 come in
the range of 3-4 million range.
Table 6. 29 Analysis of the significance between Hb and Agni

Between Groups 163.001 2 81.501 25.482 .000
Total 473.241 99
This Hb variation with the agni was tested and found to be significant.
This proves that the proper functioning of agni is essential for the Hb
production.
Table 6. 30 Distribution according to taste
Taste Frequency Percent

sweet 36 36.0
spicy 62 62.0
bitter 2 2.0
Total 100 100.0
Chart 6. 15 Distribution according to balam
Frequency
bitter
spicy Frequency
sweet
0 10 20 30 40 50 60 70
Of the 100 subjects, it is noted that 36% preferred sweet taste 62%
preferred spicy taste and 2% preferred bitter taste
Table 6. 31 Distribution according to Nature of food
Food nature Frequency Percent

hot 50 50.0
cold 50 50.0
Total 100 100.0
Chart 6. 16 Distribution according to Nature of food
Frequency
hot
cold
The preference of nature of food was equally distributed.
Table 6. 32 Distribution according to intake of green leafy vegetables
Green veg intake Frequency Percent

yes 84 84.0
no 16 16.0
Total 100 100.0
Chart 6. 17 Distribution according to intake of green leafy vegetables
Frequency
no
Fr equency
yes
0 20 40 60 80 100
Of the 100 individuals, 84 were including green leafy vegetable, where
as 16 were not in the habit of taking green leafy vegetables.
Table 6. 33 Distribution of Hb in relation with Green leafy veg.
9-11 11-13 13-15 15-17 Total

GREEN Yes 13 15 38 18 84
VEG
No 14 2 16
Total 27 15 38 20 100
Table 6. 34 Independent sample T test beween Hb and green leafy Veg.
Levene's t-test
Test for
Eq.Var.
F Sig. t df Sig. (2- Mean Std. 95% C. I
tailed) Differen Error Differen
Lower Upper
HB Eq. var. .588 .445 5.342 98 .000 2.8179 .5275 1.7710 3.8647
assumed
Eq var. 4.980 19.932 .000 2.8179 .5659 1.6372 3.9985

not
assumed
Of the 84 individuals who have the habit of taking green leafy
vegetables. 38 individuals have Hb % 13-15gm% and out of 16 individuals not
taking green leafy vegetables 14 individuals have Hb% in 9-11g%range. When
the variation was tested by independent sample t test, it was found to be
significant at 0.01 level. The testing was done by pearson’s co-relation co-
efficient. This observation proves that the intake of green leafy vegetables have
role in providing hemoglobin.
Table 6. 35 Distribution according to intake of Coriander leaf
coriander Frequency Percent

yes 25 25.0
no 32 32.0
occasional 43 43.0
Total 100 100.0
Chart 6. 18 Distribution according to to intake of Coriander leaf
Frequency
50
45
40
35
30
25 Frequency
20
15
10
5
0
yes no occasional
Table 6. 36 Distribution of Hb. count in relation with Coriander leaf intake
Hb count 9-11 11-13 13-15 15-17 Total

CORIAN yes 2 2 10 11 25
DER
LEAF
no 19 6 5 2 32
occasional 6 7 23 7 43
Total Total 27 15 38 20 100
Of the 100 individuals, only 25 had the habit of taking coriander. 10
comes in the 13-15g% of Hb range and 11 come in 15-17 g% of Hb range. Of
the 32 individuals who did not have the habit of taking coriander leaf, 19 fell
under the group of 9-11 gm% . Of the 43 individuals taking coriander 23 fell in
the group of 13-15 gm
Table 6. 37 Analysis of the significance between Hb and Coriander leaf
intake

Betw. 146.492 2 73.246 21.744 .000
Groups
Within 326.749 97 3.369
Groups
Total 473.241 99
This was tested and the test was significant at 0.01 levels. This proved
that intake of coriander helps to improve hemoglobin in an individual.
Table 6. 38 Distribution according to Spinach intake
spinach Frequency Percent

yes 54 54.0
no 12 12.0
occasional 34 34.0
Total 100 100.0
Chart 6. 19 Distribution according to Spinach intake
Frequency
60
50
40
30 Frequency
20
10
0
yes no occasional
Of the 100 individuals 54 individuals had the habit of taking spinach, 34
individuals take occasionally and 12 did not have the habit of taking spinach
Spinach and haemoglobin
Table 6. 39 Distribution of Hb count in relation with Spinach intake
Hb count 9-11 11-13 13-15 15-17 Total

yes 6 3 29 16 54
Spinach no 8 1 3 12
Total 27 15 38 20 100
Of the 54 individuals who have the habit of taking spinach 29
individuals fell in the range of 13-15gm%. Those who avoid spinach were 12 in
number, 8 of them fell in the category of 9-11gm%. Of the 34 individuals who
have the habit of taking spinach occasionally, 13 fell in the group of 9-11gm%,
whereas 12 fell in the group of 11-13gm%
Table 6. 40 Analysis of the significance between Hb and Spinach intake

Between 111.494 2 55.747 14.948 .000
Groups
Total 473.241 99
This was tested by ANOVA and test was found to be significant.
Table 6. 41 Distribution according to intake of Drumstick leaves
Drumstick Frequency Percent

yes 36 36.0
no 14 14.0
occasional 50 50.0
Total 100 100.0
Chart 6. 20 Distribution according to intake of Drumstick leaves
Frequency
50
45
40
35
30
25 Frequency
20
15
10
5
0
yes no occasional
Of the 100 individuals 36 had the habit of taking drumsticks, 50 had the
habit of taking drumstick occasionally and 14 did not have the habit of taking
drumsticks occasionally.
Table 6. 42 Distribution of Hb count in relation with Drumstick leaf intake
Hb count 9-11 11-13 13-15 15-17 Total

Drumstick yes 4 3 19 10 36
Leaves no 10 2 2 14
Total 27 15 38 20 100
Out of the 36 individuals who have the habit of taking drumstick 19 fell
into the range of 13-15gm%. 14 individuals who did not have the drumsticks,
10 fell in the group of 9-11gm%. Out of 50 individuals who have the habit of
taking drumsticks occasionally, 17 fell on the range of 13-15gm% range
Table 6. 43 Analysis of the significance between Hb and Drumstick leaves
intake

Between 74.456 2 37.228 9.055 .000
Groups
Within 398.785 97 4.111
Groups
Total 473.241 99
This was tested statistically by ANOVA table and test was found to be
significant. This proves that intake of drumsticks affect hemoglobin in an
individual
Table 6. 44 Distribution according to Carrot intake
Carrot Frequency Percent

yes 81 81.0
no 1 1.0
occasional 18 18.0
Total 100 100.0
Chart 6. 21 Distribution according to Carrot intake
Frequency
90
80
70
60
50
Frequency
40
30
20
10
0
yes no occasional
Of the 100 individuals 81 had the habit of carrot intake, 18 used to take
carrot occasionally and only one didn’t have the habit of taking carrot.
Table 6. 45 Distribution of Hb count in relation with Carrot intake.
9-11 11-13 13-15 15-17 Total

CARROT yes 11 13 37 20 81
no 1 1
occasional 16 1 1 18
Total 27 15 38 20 100
Table 6. 46 Analysis of the significance between Hb and Carrot intake

Between 164.420 2 82.210 25.822 .000
Groups
Within 308.821 97 3.184
Groups
Total 473.241 99
Of the 81 individuals who had the habit of taking carrot, 37 fell in the
range of 13-15gm% out of 18 individuals 16 fell in the range of 9-11gm%. This
test was tested by anova and test was found to be significant.
Table 6. 47 Distribution according to intake of Beetroot
Beetroot Frequency Percent

yes 43 43.0
no 3 3.0
occasional 54 54.0
Total 100 100.0
Chart 6. 22 Distribution according to intake of Beetroot
Frequency
60
50
40
30 Frequency
20
10
0
yes no occasional
Of the 100 individuals, 43 have the habit of taking beet root, 3 did not
have habit of taking beetroot and 54 had the habit of taking beetroot
occasionally.
Table 6. 48 Distribution of Hb count in relation with Beetroot intake
Hb count 9-11 11-13 13-15 15-17 Total

Beetroot yes 5 20 18 43
no 2 1 3
Total 27 15 38 20 100
Of the 43 individuals who have the habit of taking beetroot, 20 fell in
the hemoglobin group of 13-15 gm% and 18 fell into the group of 15-17gm%.
Out of 3 who did not have the habit of taking beetroot, 2 comes in the range of
9-11 gm% and out of 54 individuals who have the habit of taking beet root
occasionally, 25 fell in the range group of 9-11gm% and 18 in the 13-15gm%.
Table 6. 49 Analysis of the significance between Hb and Beetroot intake

Between Gp. 161.711 2 80.856 25.176 .000
Within Gp. 311.530 97 3.212
Total 473.241 99
This test was tested statistically and the result was found to be
significant. This shows that beetroot intake affect hemoglobin.
Table 6. 50 Distribution according intake of Soya bean
Soya Frequency Percent

yes 11 11.0
no 50 50.0
occasional 39 39.0
Total 100 100.0
Chart 6. 23 Distribution according intake of Soya bean
Frequency
60
50
40
30 Frequency
20
10
0
yes no occasional
Of the 100 individuals who have the habit of taking soya were 11 in
number. 50 individuals avoided soya in diet and 39 individuals had the habit of
soya intake occasionally.
Table 6. 51 Analysis of the significance between Hb and Soya bean intake
Sum of df Mean F Sig.

Squares Square
Between 167.253 2 83.627 26.510 .000
Groups
Within 305.988 97 3.155
Groups
Total 473.241 99
When hemoglobin and soya intake was tested statistically, test was
found to be significant. This means that soya intake affect hemoglobin in a
person.
Tablet 6. 52 Distribution according to intake of Rice.
Rice Frequency Percent

yes 99 99.0
occasional 1 1.0
Total 100 100.0
Chart 6. 24 Distribution according to intake of Rice.
Frequency
yes
occasional
Of the 100 individuals 99 had the habit of taking rice, and 1 had the
habit of taking rice occasionally. This only shows the general picture of the
society. Since the whole lot has the habit of taking rice regularly it could not
be taken as an assessing factor.
Table 6. 53 Distribution according intake of wheat
Wheat Frequency Percent

yes 17 17.0
Occasional 83 83.0
Total 100 100.0
Chart 6. 25 Distribution according intake of wheat
Frequency
90
80
70
60
50 Frequency
40
30
20
10
0
yes occasional
Of the 100 individuals 17 had the habit of taking wheat regularly and 83
had the habit of taking wheat occasionally Since majority have the habit of
taking wheat only occasionally it could not be taken as a assessing factor.
Table 6. 54 Distribution according to itake of Jaggery
Jaggery Frequency Percent

yes 23 23.0
no 2 2.0
occasional 75 75.0
Total 100 100.0
Chart 6. 26 Distribution according to itake of Jaggery
Frequency
80
70
60
50
40 Frequency
30
20
10
0
yes no occasional
Of the 100 individuals 23 had the habit of taking jaggery, 2 avoided it
and 75 had the habit of taking jaggery occasionally.
Table 6. 55 Distribution of Hb count in relation with intake of Jaggery
Hb range Yes No Occasional Total

9-11 11 16 27
11-13 6 9 15
13-15 5 2 31 38
15-17 1 19 20
Total 23 2 75 100
Of the 23 individuals who took jaggery on regular basis, 11 belong to
the group 9-11. Of the 75 individuals who took jaggery occasionally 31 belong
to the range of 13- 15.
Table 6. 56 Analysis of the significance between Hb and jaggery intake

Between 64.811 2 32.405 7.696 .001
Groups
Total 473.241 99
The jaggery intake and Hb% is tested statistically, and was found to be
significant. The test used was One way Anova.
Table 6. 57 Distribution according to intake of oil/fat
Oil/fat Frequency Percent

yes 98 98.0
occasional 2 2.0
Total 100 100.0
Chart 6. 27 Distribution according to intake of oil/fat
Frequency
yes
occasional
Of the 100 individuals 98 had the habit of taking oils and fats, and 2 had
the habit of taking them occasionally.
Table 6. 58 Distribution according to intake of fruits
Fruits Frequency Percent

yes 55 55.0
no 2 2.0
occasional 43 43.0
Total 100 100.0
Chart 6. 28 Distribution according to intake of fruits
Frequency
yes
no
occasional
Of the 100 individuals 55 had the habit of taking fruits, 2 avoided it and 43 had
the habit of taking fruit occasionally.

9-11 4 2 21 27
11-13 4 11 15
13-15 28 10 38
15-17 19 1 20
Total 55 2 43 100
Of the 55 individuals who regularly had fruits, 19 had Hb range 15-17,
28 had 13-15 range. Those who took it occasionally, 21 belong to the range 9-
11.
Table 6. 60 Analysis of the significance between Hb and intake of fruits

Squares Square
Between 218.644 2 109.322 41.651 .000
Groups
Within 254.597 97 2.625
Groups
Total 473.241 99
The fruit intake and Hb% is tested statistically and was found to be significant.
Table 6. 61 Distribution according to citrus fruits intake
Citrus fruits Frequency Percent

yes 36 36.0
no 2 2.0
occasional 62 62.0
Total 100 100.0
Chart 6. 29 Distribution according to citrus fruits intake
Frequency
yes
no
occasional
Of the 100 individuals, 36 had the habit of citrus fruit intake, 2 avoided
it and 62 had the habit of taking citrus fruit occasionally.
Table 6. 62 Distribution of Hb count in relation with Citrus fruits intake

9-11 2 2 23 27
11-13 15 15
13-15 19 19 38
15-17 15 5 20
Total 36 2 62 100
Of the 36 individuals who had the habit of taking citrus fruits regularly,
19 had the Hb% in the range of 13-15g%. Of the 62 individuals who had the
habit of taking citrus fruits occasionally, 23 had the Hb% range of 9-11 g% and
19 had the Hb% range of 13 – 15g%. All those who avoided citrus fruits had
the Hb % in the 9-11g% range.
Table 6. 63 Analysis of the significance between Hb and Citrus fruits intake

Between 181.753 2 90.876 30.241 .000
Groups
Within 291.488 97 3.005
Groups
Total 473.241 99
The citrus fruit intake and Hb% is tested statistically and was found to
be significant. This shows that the citrus fruit intake affect Hb% in human
body.
Table 6. 64 Distribution according to intake of fast-food
Fast food Frequency Percent

yes 29 29.0
no 32 32.0
occasional 39 39.0
Total 100 100.0
Chart 6. 30 Distribution according to intake of fast-food
Frequency
40
35
30
25
20 Frequency
15
10
0
yes no occasional
Of the 100 individuals 29 were in the habit of taking fast food, 32
avoided it and 39 had the habit of taking fast food occasionally.
Table 6. 65 Distribution of Hb count in relation with intake of fast-food

9-11 12 11 4 27
11-13 10 4 1 15
13-15 6 15 17 38
15-17 1 2 17 20
Total 29 32 39 100
When Hb% and fast food were cross tabulated it is seen that, those who
had the habit of taking fast food fall on the range of Hb% 9-11g%, while those
who avoided it or take it occasionally, Hb ranges 13 -15 g%
Table 6. 66 Analysis of the significance between Hb and intake of fastfood

Squares Square
Between 120.029 2 60.014 16.481 .000
Groups
Within 353.212 97 3.641
Groups
Total 473.241 99
The result was tested for statistical significance and found to be significant.
Table 6. 67 Distribution according to intake of milk products
Milk products Frequency Percent

yes 49 49.0
no 9 9.0
occasional 42 42.0
Total 100 100.0
Chart 6. 31 Distribution according to intake of milk products
Frequency
occasional
no Frequency
yes
0 10 20 30 40 50
Of the 100 individuals 49 were in the habit of taking milk and milk
products, 9 avoided it and 42 had the habit of taking milk and milk products
occasionally.
Table 6. 68 Distribution of Hb count in relation with Milk products

9-11 8 19 27
11-13 2 1 12 15
13-15 27 11 38
15-17 20 20
Total 49 9 42 100
Table 69 Analysis of the significance between Hb and Milk products

Between 298.121 2 149.060 82.565 .000
Groups
Within 175.120 97 1.805
Groups
Total 473.241 99
When tested with Anova, variation in Hb% in groups according to the
intake of milk products was significant.
Table 6. 70 Distribution according to intake of Fish
fish Frequency Percent

yes 66 66.0
no 21 21.0
occasional 13 13.0
Total 100 100.0
Chart 6. 32 Distribution according to intake of Fish
Frequency
70
60
50
40
Frequency
30
20
10
0
yes no occasional
Of the 100 individuals, who participated in the study 66 had the habit of
taking fish. 21 avoided fish while 13 had the habit of taking fish occasionally.
Hb & FISH Crosstabulation
Table 6. 71 Distribution of Hb count in relation with Fish intake

9-11 7 8 12 27
11-13 10 5 15
13-15 32 6 38
15-17 17 2 1 20
66 21 13 100
Of the 66 individuals who took fish regularly, 17 had Hb 15-17g%, 32
had Hb% 13-15. Of the 21 who avoided fish 8 had an Hb range of 9-11
Table 6. 72 Analysis of the significance between Hb and Fish intake

Between 153.418 2 76.709 23.265 .000
Groups
Within 319.823 97 3.297
Groups
Total 473.241 99
The result was tested for statistical analysis and found to be significant.
Table 6. 73 Distribution according to intake of egg
Egg Frequency Percent

yes 45 45.0
no 40 40.0
occasional 15 15.0
Total 100 100.0
Chart 6. 33 Distribution according to intake of egg
Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
yes no occasional
Of the 100 individuals who participated in the study, 45 had the habit of
taking egg regularly, 40 avoided it while 15 had the habit of taking egg
occasionally.
Table 6. 74 Distribution of Hb count in relation with intake of egg

9-11 2 17 8 27
11-13 5 10 15
13-15 26 6 6 38
15-17 12 7 1 20
45 40 15 100
Of the 45 individuals who are in the habit of taking egg occasionally 26
had Hb range of 13 – 15 g%. But in those who avoided egg, Hb% was found to
be 9-11g%. Out of 15 who took egg occasionally, 8 had Hb% 9-11 g%
Table 6. 75 Analysis of the significance between Hb and Egg intake

Between 123.742 2 61.871 17.172 .000
Groups
Within 349.499 97 3.603
Groups
Total 473.241 99
The result was tested for statistical tested and found to be significant.
Table 6. 76 Distribution according to intake of Chicken
Chicken Frequency Percent

yes 50 50.0
no 34 34.0
occasional 16 16.0
Total 100 100.0
Chart 6. 34 Distribution according to intake of Chicken
Frequency
60
50
40
30 Frequency
20
10
0
yes no occasional
Of the 100 individuals who had the habit of taking chicken, 34 avoided
it and 16 had the habit of taking chicken occasionally.

9-11 6 15 6 27
11-13 3 8 4 15
13-15 25 8 5 38
15-17 16 3 1 20
Total 50 34 16 100
Out of 50 individuals who took chicken, 25 had Hb% as 13-15 g%. Out
of 34 who avoided it Hb% were in the range of 9-11 g%. Those who took it
occasionally had Hb% as 13-15 g%
Table 6. 78 Analysis of the significance between Hb and Chicken intake

Squares Square
Between 121.425 2 60.713 16.739 .000
Groups
Within 351.816 97 3.627
Groups
Total 473.241 99
This is tested statistically and was found to be significant. The test used
was one way Anova
Table 6. 79 Distribution according to intake of mutton
Mutton Frequency Percent

yes 39 39.0
no 34 34.0
occasional 27 27.0
Total 100 100.0
Chart 6. 35 Distribution according to intake of mutton
Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
yes no occasional
Out of 100 individuals who take mutton 39 took it on regular basis, 34
avoided it and 27 took it occasionally.
Table 6. 80 Distribution of Hb count in relation with Mutton intake

9-11 2 10 15 27
11-13 1 9 5 15
13-15 26 8 4 38
15-17 10 7 3 20
39 34 27 100
Out of 39 individuals who took mutton on regular basis, 26 fell in the
group 13-15 g%. In those who avoided it 34 fell in the group 9-11 g% while
out of 27 who took mutton occasionally, 15 fell in the group of 9-11g%.
Table 6. 81 Analysis of the significance between Hb and Mutton intake

Between 144.205 2 72.102 21.256 .000
Groups
Within 329.036 97 3.392
Groups
Total 473.241 99
The result was tested statistically with one way Anova and was found to
be significant.
Table 6. 82 Distribution according to Reddish skin
Excellence Frequency Percent

avaram 42 42.0
madhyam 39 39.0
pravaram 19 19.0
Total 100 100.0
Chart 6. 36 Distribution according to Reddish skin
Frequency
avaram
madhyam
pravaram
Red skin were found in 19 individuals in pravara state, 39 had it on
madhyama state where 42 had red skin in avara state.
Table 6. 83 Distribution according to unctuous skin

avaram 36 36.0
madhyam 46 46.0
pravaram 18 18.0
Total 100 100.0
Chart 6. 37 Distribution according to unctuous skin
Frequency
avaram
madhyam
pravaram
Unctuous skins were found in 18 individuals in pravara state, 46 had it
on madhyama state whereas 36 had red skin in avara state.
Table 6. 84 Distribution according to unctuous forehead

avaram 38 38.0
madhyam 46 46.0
pravaram 16 16.0
Total 100 100.0
Chart 6. 38 Distribution according to unctuous forehead
Frequency
50
45
40
35
30
25 Frequency
20
15
10
5
0
avaram madhyam pravaram
Unctuous forehead were found in 16 individuals in pravara state, 46 had
it on madhyama state where as 38 had unctuous forehead in avara state.
Table 6. 85 Distribution according to reddish forehead

avaram 42 42.0
madhyam 46 46.0
pravaram 12 12.0
Total 100 100.0
Chart 6. 39 Distribution according to reddish forehead
3
Reddish forehead
Frequency
2
0 10 20 30 40 50
Reddish forehead were found in 12 individuals in pravara state, 46 had it
on madhyama state where as 42 had red forehead in avara state.
Table 6. 86 Distribution according to Charming and radiant appearance

avaram 34 34.0
madhyam 33 33.0
pravaram 33 33.0
Total 100 100.0
Chart 6. 40 Distribution according to Charming and radiant appearance
Frequency
pravaram
madhyam Frequency
avaram
32.4 32.6 32.8 33 33.2 33.4 33.6 33.8 34 34.2
Out of 100 individuals who participated in the study 33 individuals with
pravara state, 33 with madhyama state and 34 with avara state.
Table 6. 87 Distribution according to unctuous face

avaram 32 32.0
madhyam 41 41.0
pravaram 27 27.0
Total 100 100.0
Chart 6. 41 Distribution according to unctuous face
Frequency
avaram
madhyam
pravaram
Out of 100 individuals who participated in the study 27 individuals had
unctuous face in pravara state, 41 in madhyama state and 32 in avara state.
Table 6. 88 Distribution according to red coloured face

avaram 42 42.0
madhyam 46 46.0
pravaram 12 12.0
Total 100 100.0
Chart 6. 42 Distribution according to red coloured face
Frequency
50
45
40
35
30
25 Frequency
20
15
10
5
0
12 individuals out of 100 were found to have red colored face in pravara
state, 46 were coming under madhyama state and 42 were in avara state.
Table 6. 89 Distribution according to Charming face

avaram 32 32.0
madhyam 32 32.0
pravaram 36 36.0
Total 100 100.0
Chart 6. 43 Distribution according to Charming face
Frequency
36
35
34
33 Frequency
32
31
30
Among the group of 100 individuals who participated in the study 36
individuals had charming face in pravara state, 32 in madhyama state and rest
32 in avara state.
Table 6. 90 Distribution according to red coloured eye

avaram 43 43.0
madhyam 54 54.0
pravaram 3 3.0
Total 100 100.0
Chart 6. 44 Distribution according to red coloured eye
Frequency
60
50
40
30 Frequency
20
10
0
Of the 100 individuals who participated in the study only 3 were found
to have red colored eyes in pravara state, 54 of them having madhyama status
and 43 in avara state.
Table 6. 91 Distribution according to unctuous palms and soles

avaram 38 38.0
madhyam 47 47.0
pravaram 15 15.0
Total 100 100.0
Chart 6. 45 Distribution according to unctuous palms and soles
Frequency
avaram
madhyam
pravaram
Unctuous palm and sole were found in 15 individuals with pravara
scoring, 47 in madhyama scoring and 38 in avara scoring
Table 6. 92 Distribution according to red colored palms and soles

avaram 39 39.0
madhyam 45 45.0
pravaram 16 16.0
Total 100 100.0
Chart 6. 46 Distribution according to red colored palms and soles
Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
Among the group of 100 individuals who participated in the study 16
individuals having red colored palm and sole in pravara status, 45 in
madhyama and 39 in avara status.
Table 6. 93 Distribution according to charming palms and soles with radiant

appearance

avaram 37 37.0
madhyam 42 42.0
pravaram 21 21.0
Total 100 100.0
Chart 6. 47 Distribution according to charming palms and soles with radiant

appearance
Frequency
45
40
35
30
25
Frequency
20
15
10
5
0
Charming palm and sole were found in 21 individuals with pravara state,
42 in madhyama state and 37in avara state
Table 6. 94 Distribution according to unctuous nails

avaram 34 34.0
madhyam 50 50.0
pravaram 16 16.0
Total 100 100.0
Chart 6. 48 Distribution according to unctuous nails
Frequency
pravaram
madhyam Frequency
avaram
0 10 20 30 40 50
In 16 individuals out of 100 unctuous nails were found to be in pravara
state, and in 50 individuals in madhyama state and 34 were listed in avara state
Table 6. 95 Distribution according to red coloured nails

avaram 44 44.0
madhyam 43 43.0
pravaram 13 13.0
Total 100 100.0
Chart 6. 49 Distribution according to red coloured nails
Frequency
avaram
madhyam
pravaram
Among 100 individuals 13 individuals were found to have red colored
nails in pravara status, 43 were in madhyama status and 44 in avara status.
Table 6. 96 Distribution according to radiant appearance of nails

avaram 43 43.0
madhyam 41 41.0
pravaram 16 16.0
Total 100 100.0
Chart 6. 50 Distribution according to radiant appearance of nails
Frequency
pravaram
madhyam Frequency
avaram
0 10 20 30 40 50
Radiant appearance of nails were found in pravara state in 16 individuals
out of 100, and 41 were found to have in madhyama state and the rest 43 in
avara state.
Table 6. 97 Distribution according to body strength

avaram 16 16.0
madhyam 56 56.0
pravaram 28 28.0
Total 100 100.0
Chart 6. 51 Distribution according to body strength
Frequency
60
50
40
30 Frequency
20
10
0
Out of 100 individuals who participated in the study 28 individuals had
this variable as pravara state, 56 were in madhyama and 16 fell in avara group.
Table 6. 98 Distribution according to increased intolerance to discomfort

avaram 15 15.0
madhyam 82 82.0
pravaram 3 3.0
Total 100 100.0
Chart 6. 52 Distribution according to increased intolerance to discomfort
Frequency
avaram
madhyam
pravaram
Of the 100 individuals 15 individuals had avara scoring, 82 in
madhyama scoring and only 3 had this in pravara scoring
Table 6. 99 Distribution according to increased intolerance to heat

avaram 5 5.0
madhyam 73 73.0
pravaram 22 22.0
Total 100 100.0
Chart 6. 53 Distribution according to increased intolerance to heat
Frequency
80
70
60
50
Frequency
40
30
20
10
0
Of the 100 individuals 73 individuals had this variable with madhyama
scoring, 22 had this as pravara scoring and only 5 had this with avara scoring.
Table 6. 100 Correlation between Hb and Excellence of rakta dhatu
Hb EXCELLENCE
Correlation
N 100 100
Excellence Pearson .845 1.000
Correlation
N 100 100
Table 6. 101 Analysis of the significance between Hb and Excellance of
raktha dhatu

Between 7892.648 3 2630.883 110.320 .000
Groups
Within 2289.392 96 23.848
Groups
Total 10182.040 99
Table 6. 102 Correlation between erythrocyte count and rakta dhatu
RBC EXCELLENCE
RBC Pearson 1.000 .752
Correlation
N 100 100
Excellence Pearson .752 1.000
Correlation
N 100 100
Table 6. 103 Analysis of the significance between Erythrocyte count and

excellance of raktha dhatu

Between 6047.369 4 1511.842 34.737 .000
Groups
Within 4134.671 95 43.523
Groups
Total 10182.040 99
These Sara lakshanas were correlated with Hb% and RBC count. This
was then tested with ANOVA test, and was found significant. So from the
findings, it can be assumed that the Ranjaka pitta quality contributes to the
excellence of raktha dhathu.
Discussion
Discussion on Literary review
Ranjaka pitta function in our body comes under the umbrella of pitta
dosha. Health is directly proportional to the resultant products of digestion,
absorption and assimilation of food and nutrients. Pitta plays a major role in
the paka process. Of the five divisions of pitta, Ranjaka pitta plays a role in the
formation of rakta dhatu.
Though the divisions of vata are mentioned by Acharyas in detail, it is
not so in the case of Pitta. Vata divisions are explained with due importance by
Acharya Susrutha, Acharya Charaka & Vagbada. But when it came to pitta,
Susrutha attributed functions like ragakrit, pakakrit, tejokrit, ojokrit etc. He
didn’t mention any specific names for the divisions. But it is in Ashtanga
hridaya & Ashtanga Samgraha, detailed descriptions of divisions of pitta is
given. This may be due to the fact that intense research programs were carried
out to study Physiology of doshas in detail in the years following Charaka &
Susrutha. But among the pitta, Pachaka pitta is given more importance.
From the physical properties mentioned, it feels that pitta in our body
have a material outlook. But the gunas such as snigdha, ushna, tikshna, sara,
laghu and visada, attributed to pitta doshas clarifies that wherever in the body,
functions with the qualities mentioned above are seen and resultant reaction
justifies an action of paka or transformation, the function of pitta at that
particular body part should be assumed.
Ranjaka pitta function to impart red colour to the rasa to form raktha.
So ranjaka pitta is pitta dosha/part of pitta dosha whose location is told as
amasaya, yakrit, and pleeha, i.e, it is the pitta residing or having predominant
areas of function is in amasaya, yakrit & pleeha. That division of pitta is given
the term ranjaka pitta. The areas can be related to upper gastro intestinal tract,
liver, spleen and the circulatory pathways connecting these and reticulo
endothelial system.
Amasaya: - Food is broken down and is stored in stomach. Emptying of
stomach is slow so that the intestine has enough time for proper digestion &
absorption of food substances. The function of stomach also include mixing of
food to semisolid material-chyme. Any dhathu to be formed properly, basic
necessities like proper functioning of Jataragni, time for action, nature of
substrate to be acted etc should be perfect ie, if the amasaya functions are
hampered the whole process of paka is adversely affected and thus formation of
dhathus is also affected adversely. As a result the seat of ranjaka pitta is told
by Ashtanga samgraha and Ashtanga hridaya as amasaya. But it will be
improper to connect, amasaya with stomach. Better it is to be understood as
upper GIT, where necessary preparations are done for effective absorption and
subsequently dhathu formation, especially rasa & raktha dhathus.
From the rasa formed, it is in amasaya colour impregnation happens.
Intrinsic factor of castle, present in gastric juice, necessary for the absorption of
Vitamin B12 is important. Hemopoietic function of stomach also could be
related as ranjaka pitta function. Again the concept will be narrow, if only this
sole function alone is attributed to ranjaka pitta. So hemopoietic function and
mechanical function of amasaya that is highly essential for the formation of
raktha dhathu is to be considered as the areas of ranjaka pitta, explained by
Samgraha & Hridaya.
Rakta vaha srothas have the moola as yakrit & pleeha. Synthetic
function of liver include plasma proteins, blood group substances, clotting
factors etc. In addition to this, metabolism of carbohydrates ,proteins, lipids &
vitamins occur in liver. This is related to bhootagnipaka. It is to be noted that
bhootagnipaka which occur prior to dhatvagnipaka is highly essential for
dhathu formation. Other wise the process is hampered at the bhootagni level
itself.
So for the raktha dhathu to be formed, metabolism in liver should take
place without fail. Heat production is maximum in liver Since ushna guna is
predominant guna of agni/pitta itself, it justifies the Acharya’s opinion to refer
yakrit as the moola stana of raktha vaha srothas. Of the dhathus, it is raktha
that comes under pitta, in it’s asraya -asrayi relationship. Hemopoietic function
of liver is also a justifiable cause. So Yakrit as an area of bhootagnipaka
performing hemopoietic function & metabolism is rightly termed by Acharyas
as the sthana of rakta dhatu & raktha vaha srothas. Sarakta medas explained by
Acharya susrutha, correspond with red bone marrow. When marrow is
destroyed, blood cells are manufactured by liver and spleen-only area of extra
medullary hemopoiesis.
It can be stated that nutrients formed from ahara rasa in essential for the
formation of raktha dhatu. The necessary requisites for this include,
Jataragnipaka, bhootagni paka, effective functioning of GIT & samana vayu.
But when it comes to dhatu formation, synthetic functions happening in rasa
and rakta vaha srothas, (which harbour hemopoietic factors), effective
functions of dhatvagni (especially rasa & rakthadhatvagni) and vyana vayu
play significant role. Pitta that is determinant in bringing about this raga to
rasa to make it to raktha is ranjaka pitta.
It is difficult to detach pitta from the areas of upper GIT and all blood
forming tissues. It is also difficult to detach ranjaka pitta from rakta dhatvagni
completely. Both perform their function in union to bring about the raktha
dhathu formation.
Colouring matter of red blood cell is hemoglobin. It is a chromo protein
forming 95% of dry weight of RBC and 3O-34% of wet weights.
There are two types of hemoglobin, hemoglobin A & hemoglobin F.
Synthesis of Hb starts in Proerythoblastic stage. The production is continued
till the stage of reticulocyte. The heme portion of Hb is synthesized in
mitochondria.
Two molecules of succyinyl co A combine with 2 molecules of glycine
to form pyrrole compound. Four pyrrole combine to form protoporphyrin.
Only protoporphyrin IX forms heme molecule by combining with iron. Each
heme combine with one globin molecule to form hemoglobin.
Substances necessary for hemoglobin synthesis
1. First class proteins
2. Metals like iron, copper, cobalt, nickel.
3. Vitamins - Vitamin C
Riboflavin
Nicotinic acid
Pyridoxine
Iron - is stored in body as ferritin & hemosiderine; which are reutilized
for hemoglobin synthesis. Globin - is utilized for resynthesis of hemoglobin.
Porphyrin is converted into a green pigment called biliverdin. In human being
most of biliverdin is converted into a yellow pigment called bilirubin.
When bile pigments enter liver, these are released from plasma protein
and conjugated with glucuronic acid and then to gall bladder to form bile.
Iron is important for the formation of Hb, myoglobin and other
substances. Iron is mainly absorbed from small intestine. For this bile is
essential. Iron is transported in the form of transferrin. Iron is stored in large
quantity in reticulo endothelial cells and hepatocytes. Absorption and
excretion of iron are maintained almost equally under physiologic condition.
When the iron storage is saturated in the body, it automatically reduces the
absorption of iron from GIT by feed back mechanism.
So ranjaka pitta involves the activity of pitta necessary for the formation
of Hb. The quality of rasa depends on the ahara that is -first class proteins,
metals and vitamins. Iron and its metabolism should be specifically
considered. Or in other words heat factor or ranjaka pitta function to absorb
iron ie. in GIT (amasaya-intrinsic factor of castle), transport and storage of iron
(liver & reticulo endothelial cells) The areas amasaya, yakrit and pleeha thus
became predominant areas of activity of ranjaka pitta. Also a cellular level
function which happens in mitochondria for the production of heme portion
should not be excluded from the functions of ranjaka pitta.Thus ranjaka pitta
function in macro as well as in micro levels
But when it comes to raktagni, formation of rakta dhathu occur,
synthesizing cellular components other than what imparts red colour to blood.
This includes formation of WBC’s, platelets, etc. All these don’t contribute to
‘ragatvam’ in raktha. They have dissimilar functions too. When raktha dhathu
is considered ‘Jeevana’ is given as it’s important function. This function is
solely attributed to RBC’s and to Hb. But WBC function includes protective
and defensive function whereas in case of platelets it is clotting mechanism. So
it is related more to bala, Vyadikshamatva, sthithi i.e. emergency mechanism to
bring body back to homeostasis e.g. clotting mechanism.
It is raktha vaha srothas that aid in the functions of rakta dhatvagni.
From raktha dhathu, pitta is formed as mala. So excreted bile pigments after
the formation of bile could be related here. Or else heat released due to the
formation of chemical reactions necessary for the formation of cellular
components could be considered. The ‘mala’ or heat that is to be considered
here is the mala that is to be excreted after it performed it’s specific activity.
Function of Raktha - Jeevanakarma.
Transport of O2 in combination with hemoglobin.
O2 combines with Hb in blood and is transported as oxyhemoglobin.
The transport of O2 in this form is important because, as much as 97% of O2
are transported by this method.
One gm of hemoglobin carries 1.34 ml of O2. This is called O2 carrying
capacity of hemoglobin. O2 combine with Hb only as a physical combination.
No oxidation reaction takes place. It is only oxygenation. This type of
combination of oxygen with hemoglobin has advantages. O2 can be readily
released from Hb when it is needed. Hb accepts O2 readily whenever partial
pressure of O2 in the blood is more. One gm of Hb carries 1.34 ml of O2. The
normal hemoglobin content in blood is 15 gm%. Blood with 15 g% of
hemoglobin carry only 19 ml% of O2, i.e. 19ml of O2 in 100 ml of blood.
This is known as O2 carrying capacity of blood. The O2 carrying capacity of
blood is only 19ml%., because the hemoglobin is not fully saturated with O2.
It is saturated only for about 95%.
So the rakta dhathu which is formed due to ranjaka pitta performs
jeevana karma only if RBC, Hb & iron formation take place normally. So
ranjaka pitta, to effectively perform its function, primarily need ahara which is
having sufficient nutrient value. Erythropoiesis also need to be considered
here. Factors influencing erythropoiesis could be put in 3 categories.
a) General factors.
b) Maturation factors.
c) Factors necessary for Hb formation.
Of the General factors major one is erythropoietin. Other factors
include Vit B, Vit C & Vit D. Again maturation factor include
cyanocobalamine, intrinsic factor of castle & folic acid. Factors for Hb
formation are first class proteins, iron, copper, cobalt, nickel & Vitamins
(Vitamin C, riboflavin, nicotinic acid, pyridoxine.)
So unlike WBC & Platelet, RBC and Hb having the jeevana karma are
formed only by the effective performance of ranjaka pitta. So considering
ranjaka pitta under the light of research & clinical work it can be stated that it is
the pitta dosha division which is responsible for erythropoiesis, red blood cell
maturation, iron metabolism & hemoglobin formation. Because of this it is
rather difficult to pinpoint a single entity as ranjaka pitta; But it is possible to
consider it as heat factor/paka which is responsible for erythropoiesis, Hb
formation and iron metabolism.
Only possible way to assume ranjaka pitta quantitatively will be the Hb
assessment and RBC assessment. Hb assessment and RBC count is not
sufficient to get clear-cut view or pinpoint focus of ranjaka pitta function, as its
activities include whole lot of other functions. but it surely give a general
purview of ranjaka pitta status. In other words, ranjaka pitta status can be
assumed by Hb % and RBC count. Since ranjaka pitta encompasses a wide
range of bodily function, the factors that influence ranjaka pitta is also not
single. It include nutrient food, effective digestive function, functional
integrity of srotas and dhatvagni. Or in other words ritucharya, dinacharya,
quality and quantity of our dietary regime and mental health play role in the
effective functioning of ranjaka pitta.
Discussion on clinical study
The present study is a study on Revalidation of functions of
Ranjakapitta by the ssesment of hemoglobin percentage and RBC count and by
assessing dietary habits and excellence of raktha dhatu.
For this study, a total of 100 individuals are selected randomly. Their
dietary habits and excellence of raktha dhatu were assessed with a questionare.
Blood parameters - Hb % and RBC count were found out. Ranjaka pitta status
were assumed from the Hb% and RBC Count.
Discussion on Observation
Data obtained from observations are discussed below.
Vital data of the Subject
1 Age :
From the observation it is seen that majority of the individuals belong
to the age group of 30 to 40. Since the data was collected from the office going
individuals and from working group, the age group was in the range of 30 to
40.
2 Sex :
From the observation it is seen that male and female ratio doesn’t agree
with general population of male female ratio. Since the difference obtained
was statistically insignificant with chi square test, it is assumed that the
difference doesn’t affect the final outcome of the study.
3 Hb percentage according to Sex.
a. When Hb% range and sex were cross tabulated, it is seen that males
have slight preponderance of Hb percentage compared to females. From the data it
was observed that male subjects belong to the range of 13-15gm%, whereas females
belong to the range of 9-11gm%.
b RBC count and sex – When RBC count and Male female gender
were cross tabulated, it also showed that males have more RBC count when
compared to females. Maximum females belonged to the range of 4-5 million
while maximum males belonged to the range of 5-6 million. More Hb
percentage and RBC count in males is attributed to testosterone and androgenic
activity in physiology. Always in general population also this increase in Hb %
and RBC count is seen.
4. Religion
The data did not show proportionate distribution from all groups.
Muslim population appeared more in study. Here also difference was
insignificant and so it was concluded that religious status did not affect the
final outcome.
5. Area
Majority of the individuals belonged to rural area. Of the persons
surveyed 75% belonged to rural area and 25% belonged to urban area. This
agrees with the general area wise status of the data where the study was
conducted.
6. Ranjaka pitta status and food.
When ranjaka pitta status and food were considered, data showed that
those who adhered to mixed diet showed more Hb percentage and RBC count
than those who were strict vegetarians. It is seen that 21% were veg group and
remaining 79% were taking mixed diet. When the food and haem were
considered in vegetarians out of 21, 10 individuals belonged to the 9-11 gm%,
3 in 11-13 gm%, 6 in 13-15 and 2 in 15-17 gm%
Out of 79 individuals taking mixed diet, 17 belong to 9-11 gm%, 12 in
11-13gm%, 32 in 13-15gm% and 18 in 15-17gm%
The difference was statistically significant too. This shows that for a
samyak raktha dhatu formation, nutrients are necessary, which is not fully
obtained from a strict vegeterian diet. Ranjaka pitta/Raktha dhatwagni are
basically agni itself. For agni to function in well standardized manner, it is
necessary that fuel should be given in adequate amount and quality. Ayurvedic
literature too points out the gunas of various dravyas.
In physiologically fit persons who have well functioning agni, agni
should be kept within standard using indhana (food). This is obtained if the
food is mixed, than in a strict vegetarian diet. Indhana which is qualitatively
and quantitatively good in terms of nutrient value is the reason for this final
result.
7. Ranjaka pitta and prakrithy status.
From the data obtained, it is seen that prakrithy did not play much role
in the Ranjaka pitta status. Of the 100 samples it is noted that 35% belong to
vata-pitta prakruthy 16% belonged to vata-kapha prakruthy and 34% belonged
to pitta-kapha prakruthy. Of the vata-pitta prakruthy 16 individuals belonged to
13-15 gm% Hb, 7 in 13-15 gm% in vata-kapha. But in pitta-kapha 12 fell in
13-15 gm% and 11 in 15-17 gm%. When prakrti and RBC were considered it
was found that of the vata-pitta prakruthy, 14 belonged to 4-5 million ranges.
Of the 16 vata-pitta out of 34, 18 belonged to 5-6 million.
This may be due to the fact that to assess this correctly at least 1000
samples should be studied. Since sample size was less the prakrithy and ranjaka
pitta status could not be deducted correctly. Ayurvedic literature suggest that
prakruthy definitely play a role in dosha functioning. Ranjaka pitta, a division
of pitta dosha cannot probably escapes from the same influence.
8. Ranjaka pitta status and satwa.
From the observations, it is seen that pravara satwa group had higher
Hb% while avara satwa group had lower Hb%. Of the 100 individuals, 74%
belonged to madhyama satva, 10% belonged to pravara and 16 in avara group.
Of the 10 individuals in pravara satva, majority fell in hemoglobin percentage
of 15-17 range while majority of madhyama satva belonged to 13-15 range and
majority of avara satva belonged to 9-11 range.
The same type of results were seen when RBC count and Satwa were
cross tabulated. Here in madhyama group, majority fell in 4-5 million and 5-6
million group.
Here also majority of pravara Satwa had higher RBC count while avara
Satwa had lower RBC Count. This was tested and was found to be significant;
this proves that condition of mind influences formation of hemoglobin and
RBC
Manas and sarira reside in mutual assistance. Health now essentially
includes healthy mind also. Work capacity is greatly influenced by the mental
status of the person. This is highly emphasized in Ayurvedic literature as
adhara- adheya relationship. Pravara Satwa people have higher mental strength,
resist hardships and take life easily. This is reflected in their health and healthy
dhatus. All levels of agni- Jadaragni, dhatwagni & bhoothagni work in a sound
manner in pravara Satwa people. In avara Satwa, their decreased mental
strength results in hampered activity of jadaragni, dhatwagni and bhoothagni.
Raktagni is vitiated when pitta/or pachaka pitta is affected by grief, mood
changes, depressive mentality and outbursts. It naturally affects the branch of
pitta - Ranjaka pitta.
9. Bala and Ranjaka pitta.
Ranjakapitta Samyak functioning is more evident in individuals
belonging to Pravara and madhyama bala. It was less in individuals with avara
bala Of the 100 individuals, 14 individuals with pravara bala, 2 belonged to 4-5
range, 8 in 5-6 range. 4 in 6 million group. Of the 60 individuals in madhyama
bala group only one fell in 2-3 range, 7 in 3-4 group, 26 in 4-5 million range,
20 in 5-6 group and 6 in 6 millions range
Of the 26 individuals in avara bala group, 13 belonged to 3-4 million
group.
Bala actually is the sum total of dhatu functions in our body. Ojus
which is the essence of all 7 dhatus is the one that contributes to bala. So if rasa
dhathu to sukra dhatu function with maximum ability, mximum bala/ojus is
assured. Among the dhatu formation Ranjaka pitta contributes to raktha dhatu.
So when bala is seen in pravara state, quality of ranjaka pitta is also in its
excellence. So naturally Hb% and RBC is more in people who have pravara
bala.
10. Agni and Ranjaka pitta status
Of the 100 individuals, 19 belonged to well functioning agni, 63 in
medium functioning agni, 18 in less functioning agni. Of the 63 individuals
with medium functioning agni. 12 belonged to 9-11 gm%. 13 in 11-13 gm%,
32 in 13-15gm% and 6 in 15-17gm%. Of the 18 individuals in less functioning
agni. 15 belonged to 9-11gm%. One in 11-13gm% 2 in 15-17gm%. .
Of the 19 individuals with well functioning agni, 12 individuals fall in
the range of 5-6 million. Of the 63 individuals with moderate agni 27 come in
the range of 4-5 million range, out of 18 with less functioning agni. 9 come in
the range of 3-4 million range. This was tested and was found to be significant.
Individuals with well functioning and medium functioning agni, Hb%
and RBC count were more. But in individuals with less functioning agni Hb%
and RBC count were low.
Major functions of pitta include (1) digestion of the food or fuel (pakti)
and due to this, normal hunger (kshut) and thirst happens. All the effects of
pitta functions in the body are due to its digestive function. Pitta is comparable
to agni. It refers to the phenomenon of heat associated with pitta. Several
Acharyas consider pitta of the human body as idential with agni. The functions
of dahana, paka, ushnata etc are carried out by agni. Pitta is therefore termed as
antharagni. So a well functioning agni is reflected in an improved ranjaka pitta
status.
11. Intake of green leafy vegetables and Ranjaka pitta status.
From the observations, it is seen that ranjaka pitta was seen in improved
status in people who take green leafy vegetables on regular basis and
occasionally. But in those who don’t take green leafy vegetables Hb% and
RBC count are found lesser. The same was found true in the case of spinach,
drum stick, beetroot and soya.
Green leafy vegetables, carrot, spinach, drumstick beetroot and soya
harbor vitamins and minerals very much essential for haemopoiesis, as well as
in iron metabolism. So effect of intake of these naturally reflected in higher
Hb% as well as RBC count.
Food sustains life of living being. Complexion, clarity of mind, good
voice, nourishment and strength all depend upon food. Acharyas have
specifically emphasized on the importance of wholesome and unwholesome
food. Food is the factor that sustains and supports the deha dhatus. The gunas
of these food items more or less contributed to the formation of raktha dhatu.
12. Jaggery intake and ranjaka pitta status
Of the 100 individuals 23 had the habit of taking jaggery, 2 avoided it and 75
had the habit of taking jaggery occasionally Intake of jaggery had a significant
effect on Hb% and RBC count. This was tested statistically and it was found
significant.
Jaggery had iron content as 11.4mg/100ml. That justifies increased
content of Hb% and RBC count.
In Ayurveda Jaggery is told as hridya and pathya. These two gunas
mentioned by Acharyas may be the reason of relation between guda and
ranjakapitta.
13. Intake of meat products and ranjaka pitta.
Both chicken and mutton intake improve Hb% and RBC count.
Vitamin content of different meat varies. The B-vitamins, Thiamine,
Riboflavin occur in significant amounts in all meat. These are highly essential
for erythropoiesis. Ranjakapitta is considered as heat factor necessary for
erythropoiesis, heat factor that influence Hb. So all these meats contain the
vitamins which are essential for the formation of ranjaka pitta.
14. Fruit intake and ranjakapitta status.
Intake of fruits and citrus fruits affect ranjaka pitta. This was tested
statisfically and it was found to be significant.
Fruits as a whole are rich source of Vitamin C, Vitamin A and minerals.
Mineral content include Na, K, Mg.
Fruits contribute to nutritive value. Since it aids in jarana, it indirectly
influences in sustaining agni. Agni Samyak functioning results due to effective

functioning of samana and apana. So fruits, aid in apana vayu functions, thus
helping in maintenance of jadaragni. When jadaragni functions normally, heat
factor responsible for attributing raga to rasa i.e. ranjakapitta also functions
properly.
15 Ranjaka pitta status and fast food
Of the 100 individuals 29 were in the habit of taking fast food, 32
avoided it and 39 had the habit of taking fast food occasionally. Those who
had the habit of taking fast food on regular basis had less Hb% and less RBC
count. This was found to be statistically significant also.
Quality of food is much compromised in fast food centers. Use of
sodium mono glutamate, sause and re use of oil happen in fast food culture.
This mean to compromise with the nutritive value. In addition anti oxidants in
our body is also decreased due to increased use of fast food items.
Fastfood comes under vidhadgha and virudha anna variety. So the
‘Indhana’ at this context lacks in quality and the agni will be vitiated. This
reflected in the ranjaka pitta status.
16. Milk products and ranjakapitta status.
Using milk products improved the Hb% status and RBC count. From
the observations it is seen that out of 66 persons who used milk and milk
products regularly had Hb range 13-15 gm%. This was 9-11 gm% in people
who did not use milk or milk products.
As explained in literary review milk is a complete food. Milk protein
promotes growth and maintenance of body tissue. Though it is low in vitamin-
C and iron content, it is rich in riboflavin and calcium. Milk contains almost all
minerals needed by the body.
Milk is madhura in rasa and vipaka, snigdha, increases ojas and dhatus,
pacifies vata and pitta. It is vrishya .Since it is vata pitta samanam it helps to
alleviate vitiated pitta and improves or reallocate its function. Thus ranjaka
pitta function is remodified by using milk and milk products.
17 Fish intake and Hb%
It is seen that out of 66 who had the habit of taking fish regularly, had
Hb% 13 – 15 gm%. Those who avoided it had Hb% as 9 – 11. Out of 13 who
took it occasionally 12 had Hb% between 9 – 11.
Fish is ushna, because of its similar guna it must have rendered to a
better functioning Hb%. Fish is known for its nutritive value. Fish is a good
source of Calcium, protein, vitamin A, D, and iodine. Protein is the main
component of fish. Fat content varies. It also contains thyamine and riboflavin
18 Intake of Egg and Hb%
From the observations it is seen that out of 45 who had the habit of
taking egg regularly, majority had Hb% of the range 13 -15 g% and out of 40
who avoided it,the majority had Hb% as 9 -11 g%. Out of 15 who took it
occasionally 8 had Hb% of 9 -11 g%
Egg is rich in protein; albumin, globulin, and mucin are the proteins in
the egg. While egg yolk contains ovovitellin as the protein and it is phospho
protein. Egg yolk is rich in fat and iron also is present. Nutritive importance,
flavour, pleasing color, makes egg a delicious diet.
19 Citrus fruits intake and Hb%
From the observations it is seen that the intake of citrus fruits greatly
affects Hb% in a person. Of the 36 individuals who had the habit of taking
citrus fruits regularly, 19 had the Hb% in the range of 13-15g%. Of the 62
individuals who had the habit of taking citrus fruits occasionally, 23 had the
Hb% range of 9-11 g% and 19 had the Hb% range of 13 – 15g%. All those
avoided had the Hb % in the 9-11g% range.Citrus fruits are rich in vitamin C,
which is essential for erythropoiesis.
Of the phala varga citrus fruits have amla rasa but does not vitiate Pitta.
As it is not much ushna, it pacifies Vatha and Kapha. They are stomachic
(hridya) light (laghu) snighdha (unctuous) rochana (Appetizer) and deepana.
These gunas must have worked together to bring about higher quality
functioning of ranjaka pitta.
20 Sara and Hb%
Criteria for Sara assessment were red skin, unctuous skin, unctuous
forehead, red fore head, charming and radient appearance, unctuous face, red
colored face, charming face, red colored eyes, unctuous palm and sole, red
colored palms and sole, charming palm and sole, unctuous nail, red colored
nail, radient appearance of nails, body strength, increased intolerance to
discomfort, and increased intolerance to heat.
Each variable were scored as Pravara, Madhyama, and Avara. Each
were given specific scores. Excellence of raktha dhathu was then calculated by
summing up the scores.
For red skin maximum individuals fell in avara state. Unctuous skin –
46 were with madhyama scoring. For unctuous fore head 46 had madhyama
scoring. Red fore head – again 46 had madhyama scoring. For charming and
radient appearance almost all the three catagories came in equal numbers.
Unctuous face – 41 had madhyama scoring.
For red colored face – 46 had madhyama state. For charming face it is
almost same for all three catogories. Red colored eyes – 54 fell in madhyama
scoring. For the variable unctuous palm and sole 47 had madhyama scoring.
Red colored palm and sole 45 were in madhyama state. Charming palm
and sole 42 were in madhyama state.
Unctuous nail – 50 were in madhyama status. Red colored nail – 43
were in madhyama state. Radient appearance in nails – 41 had madhyama state
and 43 were in avara state.
Coming to body strength 56 were in madhyama state. For increased
intolerance to discomfort 82 had this in madhyama state. For increased
intolerance to heat 73 had madhyama state of scoring. The relation between
Hb% and RBC count were tested and the test was found to be significant.
Sara is excellence of dhathus. To get excellence of dhathus, that
particular dhathu must be formed properly. This needs well functioning of
ranjaka pitta and raktha dhathwagni. If any of these fails to function properly,
excellence of raktha dhathu will not be formed. It will be in avara state. In
other words, if raktha saratha to be formed in pravara state, ranjaka pitta and
raktha dhathwagni should function properly. Or assumption of ranjaka pitta can
be made by assessing the raktha sara. This also mean that a non ranjaka pitta
status aids in assuming rakta sarata of the individual. The status of ranjaka pitta
thus have an assessing role in the examination of raktha sara.
The RBC count also agreed with the above statement. RBC count was
correlated with excellence of sara.
Summary
Ranjaka pitta is explained in classics as a division of pitta. It is the functional
entity, that aid in the formation of rakta dhatu from rasa dhatu by imparting colour.
The aim of the study is to revalidate the functions of ranjaka pitta.
Ø To explore the concept of ranjaka pitta and to understand its functions in a
better perspective
Ø To analyze whether food has any direct influence on ranjaka pitta
Ø To study different steps in the formation of rakta dhatu and comparing them
with those in erythropoiesis
Ø To identify rakta dhatvagni and to define its role in raktotpatti
Ø To discuss the seat of ranjaka pitta.
While revalidating the functions of ranjaka pitta it was found that
v Concept of ranjaka pitta can be understood in a better perspective by the
assessment of Haemoglobin percentage and RBC count.
v Seats of ranjaka pitta are amasaya, yakrit and pleeha
v Food has direct influence on ranjaka pitta as the sara formed from ahara is the
major platform for the action of the ranjaka pitta.
v Formation of rakta dhatu depends on rakta dhatvagni and ranjaka pitta
simultaneously.
The ranjaka pitta function could be summarized as transformative principle
necessary for haemoglobin formation, erythropoiesis and factors influencing iron
metabolism. Functions of ranjaka pitta could be assumed as the principle working at
systemic as well as cellular level for the formation of rakta dhatu that performs
jeevana kriya
The dissertation is entitled as ‘REVALIDATION OF THE FUNCTIONS OF
RANJAKA PITTA’
Study is a descriptive one. Random selection was done among healthy
individuals. An evaluation of the status of ranjaka pitta was done. Haemoglobin
percentage and RBC count were assessed in each subject. The excellence of rakta
dhatu was assessed on the basis of ayurvedic literatures based on sara assessment. The
scoring was done individually for each marker and total scoring was done at the end.
Thus the sara was assessed quantitatively.
The ranjaka pitta status was derived by comparing it with the Haemoglobin
percentage and RBC count. At the end of the study, ranjaka pitta status was assessed
by computing and analysing with parameters like satva bala, agni bala, intake of leafy
vegetables, meat, egg, fish, citrus fruits etc. The cross checking of ranjak pitta was
done with sara also.
The study revealed that ranjaka pitta status is influenced by the intake of
nutrient rich food, status of agni and mental status. The factors such as intake of
citrus fruits, mixed diet also play a major role in improving the ranjaka pitta status.
The study also reveals that the rakta sara of an individual is greatly dependent on
ranjaka pitta.
This dissertation is presented in five units
Unit I - Introduction
Unit II - Literary review
Unit III - Clinical study
Unit IV - Discussion
Unit V - Summary & Conclusion
I – Introduction
It is the introductory part dealing with the need and significance of the study.
Aim, objectives and units are mentioned. Research methodology is briefly discussed
in this part
II – Literary review
This unit is subdivided into four parts.
1. Pitta and its divisions- The part explains pitta giving importance to pachaka
pitta
2. Rakta dhatu- This part explains the basic concept of rakta dhatu along with its
modern counter part i.e. blood
3. Ranjaka pitta and rakta dhatvagni- This part comprises the concept of ranjaka
pitta as well as the rakta dhatvagni and their role in the rakta dhatu formation.
The erythropoiesis is also included for the purpose of comparison.
4. Factors influencing the ranjaka pitta- Various factors that can affect the
functioning of ranjaka pitta are illustrated in this part including ahara and
vihara
III – Clinical study
This unit includes the following segments
1. Research methodology- The aims and objectives of the study, source of data,
inclusion and exclusion criteria for the selection of individuals and research
design are explained in detail. The criteria for assessment of ranjaka pitta are
also explained.
2. Observations and analysis- Observations made on demographical data is
tabulated with frequency and percentage. The assessment parameters are
analyzed statistically.
IV – Discussion
This unit is divided into discussion on literary review and discussion on clinical study.
A critical analysis of literary collection is included in the first part. This is followed
by discussion on clinical study, which is based on observations and analysis. Possible
assumptions for findings are also discussed in this part.
V – Summary & Conclusion
Valid conclusions made on the research work is listed out here. Along with this,
limitations of this study and suggestions for further studies are also pointed out.
Conclusion
The main conclusions derived from the study are:
Ø The divisions of pitta - Ranjaka pitta is essential for the formation of
rakta from rasa by imparting colour.
Ø Ranjaka pitta is much dependent on pachaka pitta to function
properly.
Ø Ranjaka pitta and rakta dhatvagni function with mutual assistance.
Ø Erythropoesis, Hb formation and Iron metabolism come under the
purview of Ranjaka pitta functions.
Ø Ranjaka pitta function can be quantitatively assumed by Hb% and
RBC count
Ø The prominent seats for the functioning of Ranjaka pitta are yakrit,
pleeha and amasaya
Ø Diet, regime and lifestyle affect ranjaka pitta function.
Ø Satva and satmya affect the functioning of ranjaka pitta.
Ø Ranjaka pitta aids in giving rakta dhatu its excellence.
Limitations of the study
Ø Permissible minimum sample size was selected due to time
constraints.
Ø Clinical study to assess the function of ranjaka pitta in ranjaka pitta
dysfunction group eg. anaemia is not done.
Suggestion for further study
Ø Study can be conducted with larger sample size.
Ø Study can be conducted in ranjaka pitta dysfunction group
objectively using investigative procedures.
Reference
Chapter – Introduction to Pitta
1. Sidhanta koumudi
2. Su.su.2/5
3. Ch.su.20/15 ch .vi.9/17su. Su.42/11su.su21/11As.su1/11
4. Ch. Chi 3/217, Chakrapani
5. Ch.su20/9su.su21/9.as.su20/3.ah. su 12/12
6. Ah.su.12/12-hemadri
7. Ch.su20/9 Chakrapani
8. Su.su15/4Ah.su11/23Ch.su19/20
9. As.su20/4
10. Ch.su.12/11
11. Ch.su12/11 Chakrapani
12. Su.su.21/9
13. Ch.chi15/13.Su.su.46/526Ah.su.3/60
14. Su.su.9/21Dalhana
15. Ch.su28/45
16. Ah.ni.12/1
17. Su.su.1/20.Chacra,Gangadhara
18. Ah.sa.3/41Arunadutta
19. Ch.chi.15/46
20. Ah.sa.3/41.Arunadutta
21. Ah.su.2/10
22. Ch.chi.15/31
23. Ah.su.11/33
24. Ah.su.11/34
25. As.su.19/26
26. Ch.chi.28/8.Su.ni.1/16.Ah.su.12/8
27. Ch.chi.28/10.Su.ni.1/18.Ah.su.12/91
28. Sidhanta koumudi
29. Ch.chi.15/45
30. Ch.chi.15/45. Chakrapani
31. As.su22/ 5
32. Ch.su.28/5
33. Su.sa.4/8
34. Ch.chi.14/9
35. Ch.chi.15/2
36. Ah.su.12/13
37. Ch.su.20/9. Chakrapani
38. Ch.su.11/48.Su.sa.2/9
39. Ch.chi.15/10.Chakra
40. Su.su.21/10.Ah.su.12/13
41. Sar.poo.6/10
42. Ch.chi.15/28
43. Ch.vi.5/6
44. Ch.vi.5/27
45. Su.sa.4/15
46. Pr.sa.part-1.
Chapter 2 – Rakta dhatu
1. Su.su.14/44
2. Ch.su.21/3
3. As.su.36/6
4. Su.su.21/26
5. Sabdakalpadruma
6. Ch.chi.15/36
7. Ah.su.12/4
8. Su.su.21/17
9. Ch.sa.7/15
10. Su.su.36/6
11. Su.su.15/8
12. Ay.su.6/13
13. Ch.chi.15/11
14. Su.su.46/526
15. Su.su.15/8 Chakrapani
16. Ch.chi. 15/11
17. Su.su.46/526
18. Ch.su.28/3 Chakrapani
19. Su.chi.34/13
20. Ch.su.1/102
21. Ch.su.28/45
22. Su.su.21/13
23. Ay.su.prasna1/8
24. Ah.su.12/4
25. Ch.chi.15/10
26. Ch.chi.15/10 Chakrapani
27. Ah.su12/57
28. Ch.chi.15/11
29. Su.su.46/526
30. Ah.su.12/44
31. Ay.su.pr.1/8
32. Su.su.14/6
33. Ch.vi.5/3
34. Ch.vi.5/3
35. Ch.chi.15/17
36. Ch.chi.15/17 chakrapani
37. Su.su.14/11
38. Su.su.14/6dalhana
39. Su.su.15/12
Chapter – 3 Rakta dhatvagni and Ranjaka pitta
1 Su. Sa 4/08
2 Ch Chi 14/09
3 A.H Su 12/13
4 Ch Su 11/48
5 Ch. Chi 15/10 Chakrapani
6 Ah.sa3/45
7 Ch.chi.15/23
8 Sar.s.pu.6/10
9 Ch.ch.15/16. Chakrapani
10 Ch.vi.5/9
11 Ch.vi.5/10
12 Ch.vi.5/3
13 Ch.su.30/12
14 Ah.sa.6/46
15 Ch.chi.8/33
16 Ch.su.8/5. Chakrapani
17 Ch.vi.5/12
18 Ch.su.28/9
19 Su.sa.10/15
20 Ah.su.14/29
Chapter 4 Factors influencing Ranjaka pitta
1 Ch. Su. 24/22
2 Ah Su. 11.9
3 Ah. Su 11/17
4 Ah Su 9/07
Bibliography
1. Textbook of Medical Physiology – Arthur C. Guyton, John E. Hall
11th edition
2. Review of medical Physiolgy – William F. Ganong – 21st edition
3. Samson Wright’s Applied physiology, edited by Keele, Neil and Joels, 13th ed.
4. Human Physiology – C. C. Chatterjee - 11th edition
5. Macleod’s Clinical examination -John F. Munro, Ian W. Campbell – 10th edition
6. Basic Pathology – Kumar, Cotran & Robbins - 5th ed.
7. Robbin’s Pathological basis of diseases- - 4th ed.
8. Patholgy- Emanuel Rubins, John L. Farber
9. Harrison’s Principles of Internal Medicine- 15th ed.
10. Davidson’s Principles and Practice of Medicine – 19th ed.
11. Manual of Gastro enterology – Gregory L. Eastwood, Canan Avunduk 2nd ed.
12. Nutrition and Dietetics – M. Swaminathan
13. Park’s Textbook of Preventive & Social Medicine - 17th ed.
14. Stedman’s Medical Dictionary – Illustrated – 23rd ed.
15. Charaka Samhita – with the Ayurveda Deepika vyakhyana of Chakrapanidatta-
edited by Vaidya Yadavji Trikamji Acharya
16. Susruta Samhita – with Nibandhasamgraha commentary of Dalhana – edited by
Vaidya Yadavji Trikamji Acharya
17. Ashtanga Hridaya – with arunodaya commentary by P.M. Govindan Vaidyan
18. Ashtanga Samgraha– with prakasika vyakhya by vaidyabhooshanam K. Raghavan
Tirumulpadu.
19. Madhava Nidana with Madhukosha and Vidhyotini Tika, Prof. Yadunandana
Upadhyay, 26th edition.
20. Sabda kalpa drumam – By Rajaradhakantah deva 3 rd edition
21. Amarkosha by Amarsimha-II Ed. 1976.
22. Sabdakalpadruma –by Raja Radha Kanta Deva- 3rd ed.
23. Introduction to kayachikits by C Dvarakanath.
24. Bhaishajya Ratnavali edited by Motilal Banarasidas
25. Yogaratnakara: Vidyotini Hindi commentary by Vaidya Laksmipathi Sastri, 7th ed.
26. Bhela Samhita - Edited by Girija Dayalu Shukla
27. Bhavaprakasha - Edited by Sri Brahma Sankara Mishra, 10th edition.
28. Concept of Agni in Ayurveda with special reference to Agnibala Pariksha - Vd.
Bhagwan Das
29. Ayurvedeeya KriyaSareera- Vd. Ranjit Ray Desai
30. Tridosha theory – V.V. Subrahmanya Sastri – 4th ed.
31. Clinical Methods in Ayurveda - Prof. K. R. Srikantha Murthy
32. Textbook of Food, Nutrition and Dietetics By Rahina Beegam.
33. Food and Nutrition By Swaminathan.
34. Prakrita agni vignan By Niranjan deva
35. Legacy of Charaka By M.S. Valyathan
36. Ayurvedeeya Kriyasareera Vaidya Ranjith Roy Deasi. d\
37. Digestion and metabolism in Ayurveda Dr. C. Dvarakanath
38. Siddhantaha kaumudi

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Revalidation of the functions of Ranjaka pitta

REVALIDATION OF THE FUNCTIONS OF

DOCTOR OF MEDICINE (Ay)

Dr. SUDHAGOPALAN V.S

Under the Supervision of

Dr. ANNY YOHANNAN. M.D. (Ay)

DEPARTMENT OF POST GRADUATE STUDIES IN

GOVERNMENT AYURVEDA COLLEGE, KANNUR – 670503

List of Charts and Diagrams

Chapter 1- INTRODUCTION TO PITTA

Chapter 2- RAKTA DHATU

Chapter 3- RAKTA DHATWAGNI AND RANJAKA PITTA

Chapter 4- FACTORS INFLUENCING RANJAKA PITTA

Chapter 2- OBSERVATIONS AND ANALYSIS

Appendix- Pro forma

good health. This method of living emphasizes promotion of health and

prevention of diseases. It is designed and formulated for the well-being of the

degree of harmony we can achieve, if we set ourselves to the task.

The basic doctrine of ayurveda rests on tridosha siddhanta. Pitta is one

body, collectively referred as parinama. Reactions taking place during

can be considered as pitta vyaparas.

Agni is an all pervading, uncontrollable, controlling force of the

its effects, it is not easy to identify it on a materialistic basis. Altogether, the

existence of life is maintained by its continuous action.

Ranjaka pitta is a division of pitta that is responsible for the formation of

classics. The details of description of ranjaka pitta which is instrumental in the

evolution of rakta dhatu is also very less.

Ranjaka pitta is originating from yakrit and pleeha so does raktadhatu.

pittakshaya; as it is a part of pitta.

formed from the nutrient portion of food i.e. ahara sara.

Significance of the study: -

Majority of research works were based on pachaka pitta. Ranjaka pitta

understood with clarity. So this study is meant to understand the division of

pitta and rakta sara.

Objectives of the study:-

• To explore the concept of ranjaka pitta and to understand its functions in

• To analyze whether food has any direct influence on ranjaka pitta

• To study different steps in the formation of rakta dhatu and comparing

them with those in erythropoiesis

• To identify rakta dhatvagni and to define its role in raktotpatti

• To discuss the seat of ranjaka pitta.

transformation of the rasa dhatu into rakta dhatu

2. Alternate hypothesis: Ranjaka pitta plays pivotal role in the

transformation of the rasa dhatu into rakta dhatu

Ø This descriptive study has been carried out in volunteers residing in

Orumanayoor Panchayath, Thrissur district, Kerala.

Ø The total duration of the study is 18 months.

Ø The ranjaka pitta status was quantitatively assessed by assessing

haemoglobin percentage and by RBC count.

Ø A questionnaire assessing ranjaka pitta functions and its influencing

Ø Excellence of rakta dhatu was assessed by scoring method and was

Ø Ranjaka pitta was analyzed and critically evaluated.

Ø Statistical analysis, observation and interpretation are made, before

making the conclusion of the study.

Frame of this work

Unit-2 Literal Abstraction

dhatvagni with modern comparison.

Unit-3 Clinical Research

§ Contains Research Methodology, Observations and Analysis.

§ Contains Discussion on Literal Abstraction and on Clinical

Even before finding the solution of a mystique, we ought to understand

the same in different perspectives. “Insistent enthusiasm results in the

bearing this maximum in mind, to add a newer dimension to the available

varieties, location either relevant or up to date, the way of execution of