Kayakalpam (Rejuvenative) herbs: An immunomodulators in Siddha system ofmedicine: A scientific review
Carl Lewis John *, Leo Praveen Chelliah and Guru Prasad Chelliah
Agasthi Siddha Private Limited, Coimbatore, Tamil Nadu, India.
Review Article
World Journal of Advanced Research and Reviews, 2022, 13(02), 505–510
Article DOI: 10.30574/wjarr.2022.13.2.0167
DOI url: https://doi.org/10.30574/wjarr.2022.13.2.0167
Publication history:
Received on 15 January 2022; revised on 24 February 2022; accepted on 26 February 2022
Abstract:
Background: Kayakalpam (Rejuvenative) medicine is one of the prime treatment technique in the Siddha system of medicine. Kayakalpam has potential to heal, rejuvenate and balance the vatham, pitham and kapam (tri-dhosas) which make the body and mind to attain its stability. Several studies have been done on Kayakalpam medicines, but, this review article states about few Kayakalpam herbs, their chemical constituents, pharmacological activities and its immuno-modulatory mechanism towards the prevention and management of non-communicable diseases and several other diseases.
Methods: A literature review was conducted using the following scientific databases: PubMed, Research gate, Science Direct, Google scholar, Ayurvedic Pharmacopoeia of India and Siddha Pharmacopoeia of India. The aim was to identify published data on traditionally used medicinal plant for rejuvenation and immuno-modulatory effect. From that, few Kayakalpam herbs have been chosen which has been mentioned in the Siddha literature and reviewed its nature.
Conclusion: This literature review reveals the potential effect of Kayakalpam herbs and its nature. Beyond any doubt it will help in prevention and management of non-communicable diseases and several other diseases.
Keywords:
Kayakalpam; Siddha System of Medicine; Rejuvenation; Immuno-modulator; Kayakalpam herbs; non-communicable diseases
Full text article in PDF: https://wjarr.com/sites/default/files/WJARR-2022-0167.pdf
What are all the symptoms of diabetes?
Need to urinate often,
Thirst,
Constant hunger,
Weight loss,
Vision changes and
Fatigue. These symptoms may occur suddenly.
Symptoms for type 2 diabetes are generally similar to those of type 1 diabetes, but are often less marked. As a result, the disease may be diagnosed several years after onset, after complications have already arisen. For this reason, it is important to be aware of risk factors.
What is diabetes distress?
Diabetes distress is the emotional impact in diabetic individuals, which can include feelings of guilt, anxiety, and concerns about self-management of the condition. Living with diabetes involves variety of self-care behaviours such as medication adherence, healthy diet, and glucose monitoring. The continual duties of self-care, combined with a fear of complications, are the reason for this issue.
It is due to social (e.g., stigma, discrimination, or dealing with other people’s unhelpful reactions or lack of understanding) and financial difficulties that they face in their daily routine.
Low mood is one of the signs of diabetes distress. Diabetes distress differs from other types of distress, such as depression, which is also common among diabetics. It is not classified as a mental disease. Diabetes distress is widespread and long-lasting, with prevalence estimates of more than 20% for both type 1 and type 2 diabetes.
Diabetes distress is categorised into six domains: treatment regimen, food and eating, future and complications, hypoglycemia, social and interpersonal relationships, and interactions with health-care professionals.
Tisanes / Herbal tea
HERBAL TEA
Herbal teas can contain herbs, flowers, spices, roots, fruits. Non-tea beverage is appropriately known as tisane, or simply herbal infusion. The majority of the herbs in our herbal teas have been used medicinally for decades. Herbal cures include classics like nausea-relieving ginger and sleep-inducing Ashwagantha, as well as more exotic flavours like lemongrass, a blue butterfly pea that creates a blue and wonderfully flowery elixir that is at least as antioxidant-rich as any tea while being naturally caffeine-free.
There are two basic processes to the production of herbal tea.
Non fermented tea.
Picking, withering, blanching, rolling, and drying are the most common methods for producing non-fermented herbal teas.
Fermented tea.
Fermented tea is a minor component of herbal tea and is mostly prepared by plucking, withering, rolling, fermenting, and drying.
According to epidemiological research, using tisanes reduces the incidence of type 2 diabetes and associated consequences. This link is ascribed to a range of factors, including activating the insulin signalling system, improving insulin resistance, reducing inflammation, enhancing insulin action, protecting islet β-cells, and scavenging free radicals.
Herbal tea is a healthy beverage with traditional therapeutic benefits. Tisanes exhibit several biological functions, such as mending injured β-cells, enhancing insulin sensitivity, and reducing diabetic complications.
Herbal teas vary widely in substance; they are made from natural components, mostly herbs, and have a variety of health benefits. Herbal teas can be brewed using fresh or dried roots, stems, leaves, fruits, flowers, seeds, bark, or whole plants of one or more plant species. Herbal tea differs from normal tea (Camellia) in that it is made by brewing or boiling plant components.
Some herbal teas, such as leaf tea, flower tea, and fruit tea, created with green tea technology, can be prepared by simply soaking in cold water.
Regular herbal tea consumption has been linked to lower incidences of T2DM and serum glucose levels in diabetic patients.
According to research, limiting oxidation early in tea processing can result in a high concentration of polyphenols, which are potent antioxidants with several health benefits. Herbal tea is an important part of tea culture since it complements tea intake and is used to promote health and offer healthcare.
Tea variants
Tea consumption has increased substantially in recent years, due mostly to its recently confirmed beneficial health effects. It has subsequently become an indispensable component of modern life. Camellia sinensis is the only plant that makes tea. Tea is divided into five types based on the kind of tea leaves used and the level of oxidation: black, green, oolong, white, and pu-erh.
BLACK TEA
The most extensively processed tea kind is black tea. Black tea has greater astringency than other teas because the leaves are allowed to fully oxidise and develop their black colour before being dried. Astringency causes “dry mouth” sensation it’s by tannins in tea. This astringency is what makes dairy and sweeteners go so well together. One of the most important ways to judge the quality of a black tea is to find the level and balance of astringency. Black tea contains the most caffeine per cup.
GREEN TEA
Green tea is an ‘unoxidized’ tea. The leaves are steamed or pan-fired immediately after plucking to denature the enzymes that cause oxidation and maintain its freshness. It is well recognised for its flavour and greenish liquid. Green teas, however, need to be steeped more carefully without oxidation. Since steeping them for too long or too high a temperature will turn them bitter. Boiling water should never be used to steep green tea. For better outcomes should use temperatures close to boiling or even below. This method of processing preserves a large number of antioxidants, vitamins, and minerals, which contribute to green tea’s significant health benefits.
WHITE TEA
White tea is the least processed of all teas. White teas are made only from the tea plant’s buds and tender leaves with silver fuzz are used, and they are simply wilted and dried. They are therefore more costly and rarer. In contrast to green tea, steeping white tea in boiling water, or for an extended amount of time, will yield a very light-colored infusion with a moderate flavour.
OLONG TEA
After being separated from black teas, oolongs are a first cousin. Oolong tea is semi-oxidized, falling halfway between black and green which means the leaves are allowed to sit for 2-4 hours before being heated to stop the oxidation process. The amount of oxidation affects both the taste and appearance of the tea. Longer oxidation results in a darker oolong with a more black tea-like taste, whilst shorter oxidation creates a green tea-like flavour.