Dravya

Dravya Guna Vidnyan is the Ayurvedic science that studies the properties, actions, and therapeutic uses of medicinal substances (dravyas) based on their natural qualities (gunas), origin, potency (virya), post-digestive effect (vipaka), and therapeutic action (prabhava). The term "dravya" in Ayurveda refers to substances or natural elements that have medicinal properties, while "guna" means qualities. Dravya Guna Vidnyan is rooted in the holistic approach of Ayurveda, focusing on balancing the doshas (Vata, Pitta, and Kapha) to maintain health.

In comparison, Materia Medica in Western medicine focuses on the study of drugs and their pharmacological actions. While it also includes descriptions of medicinal properties, it is often more concerned with isolated chemical components and their specific effects on physiological systems. Materia Medica tends to be more reductionist and follows an empirical, often quantitative, approach to studying medicinal effects.

Dravya Lakshana (Characteristics of Dravya)

In Ayurveda, dravyas are characterized based on:

• Rasa (Taste) - Primary taste of the substance.
• Guna (Quality) - Physical and sensory qualities, such as heavy, light, oily, or dry.
• Virya (Potency) - Heating or cooling potency, which determines the action.
• Vipaka (Post-Digestive Taste) - Effect of the dravya after digestion.
• Prabhava (Special Action) - Unique or unexplained effects, often specific to certain herbs.

Classification of Dravyas

In Ayurveda, dravyas (substances with medicinal properties) are classified based on various principles that consider their source, therapeutic effects, action on the body, and effects on doshas (Vata, Pitta, and Kapha). Here’s an overview of the Ayurvedic classification of dravyas:

1. Based on Source of Origin (Utpatti)

• Vanaspati (Plant-Based): Herbs, trees, creepers, and shrubs.
• Jangama (Animal-Based): Includes products from animals, like milk, ghee, honey, and various parts of animals used for therapeutic purposes.
• Parthiva (Mineral-Based): Minerals, metals, and salts, used in Ayurvedic preparations like Bhasma (calcinated powders).

2. Based on Their Effect on Doshas

• Vatahara: Dravyas that pacify Vata dosha.
• Pittahara: Dravyas that pacify Pitta dosha.
• Kaphahara: Dravyas that pacify Kapha dosha.
• Tridoshahara: Dravyas that balance all three doshas (Vata, Pitta, and Kapha).

3. Based on Therapeutic Action

• Rasayana: Rejuvenative or anti-aging substances.
• Vajikarana: Aphrodisiac herbs.
• Shothahara: Anti-inflammatory herbs.
• : Pain-relieving herbs.
• Deepaniya: Digestive stimulants.
• Jwarahara: Antipyretic (fever-reducing) herbs.

4. Based on Taste (Rasa)

Ayurveda identifies six primary tastes (rasas) that classify dravyas and influence their effects on the body:

• Madhura (Sweet)
• Amla (Sour)
• Lavana (Salty)
• Katu (Pungent)
• Tikta (Bitter)
• Kashaya (Astringent)

5. Based on Potency (Virya)

• Ushna (Hot): Dravyas that have a heating effect on the body.
• Shita (Cold): Dravyas that have a cooling effect on the body.

6. Based on Post-Digestive Effect (Vipaka)

• Madhura Vipaka: Sweet post-digestive effect.
• Amla Vipaka: Sour post-digestive effect.
• Katu Vipaka: Pungent post-digestive effect.

7. Based on Part Used

• Mula: Root
• Patra: Leaf
• Phala: Fruit
• Beeja: Seed
• Twak: Bark
• Kanda: Stem or bulb

8. Based on Habitat (Sthana)

• Audaka: Aquatic plants and herbs.
• Parthiva: Terrestrial plants.
• Vayaviya: Aerial plants.

9. Based on Special Effects (Prabhava)

Some dravyas have unique effects that cannot be explained by their general properties or components. For example, ghee is said to have a cooling effect despite being a type of fat, which is usually heating.

These classifications help Ayurvedic practitioners understand each dravya's full potential and tailor treatments according to an individual’s constitution, the nature of the disease, and seasonal variations. This approach is central to Ayurveda's personalized healing system.