Physiological Importance of Pachakpitta in Aaharpaka (Digestion) in Modern Perspective

Abstract

The tridosha theory drives Ayurveda science. Pitta is one of the three doshas and  is responsible for digestion and metabolism. There are five forms of Pittadosha:  Pachaka, Ranjaka, Alochaka, Bhrajaka, And Sadhakapitta. Pachakapitta is in  charge of food digestion, Sara and Kitta Vibhajan, and nourishing the Agneya component of Pitta in various sections of the body. Jatharagni is another name for  it. Pitta'sagni aids digestion and then separates the Sara and Kittabhaga. Because  of its location, it nourishes and strengthens Pitta. PachakaPitta is to blame for  AaharPachan, as our book clearly demonstrates.On the other hand, current or  contemporary science has proven via several research those distinct digestive fluids  are responsible for food digestion. All enzymes involved in digestion, such as  amylolytic, proteolytic, and lipolytic enzymes, can be compared to pachakapitta,  as its activities suggest. Only a few works on pitta's conceptual elements have been  mentioned. The importance of pachakpitta in food digestion is discussed in this  article. The core resources for this study were gathered from Ayurvedic classics  with available commentaries, as well as modern medical science textbooks to gain  a better grasp of the concept and its usefulness in digestion.