Role of Yava and Madhu in Prevention and Control of Diabetes Mellitus

 

Narendra Garg¹, Sanjay Kumar², Surya Prakash³, Manoj Sharma⁴, Dhanraj Nagar⁵

¹Associate Professor, Department of Kaya Chikitsa, Shri Shirdi Sai Baba Ayurvedic College and Hospital,

K. Renwal, Jaipur , Rajasthan, India 303603

²Assisstant Professor, Department of Panchakarma, Shri Shirdi Sai Baba Ayurvedic College and Hospital,

K. Renwal, Jaipur , Rajasthan, India 303603

³Assistant Professor, Department of Rog Nidan, Shri Shirdi Sai Baba Ayurvedic College and Hospital,

K. Renwal, Jaipur , Rajasthan, India 303603

⁴Associate Professor, Department of Dravya Guna, Shri Shirdi Sai Baba Ayurvedic College and Hospital,

K. Renwal, Jaipur , Rajasthan, India 303603

⁵Assisstant Professor, Department of Swasthavrita, Shri Shirdi Sai Baba Ayurvedic College and Hospital,

K. Renwal, Jaipur , Rajasthan, India 303603

 

ABSTRACT:

Today India leads the world with maximum number of diabetes patients being as the “diabetes capital of the world”. As per the WHO, Diabetes mellitus is defined as a heterogeneous metabolic disorder characterized by common feature of chronic hyperglycemia with disturbance of carbohydrate fat and protein metabolism. It can be correlated with Madhumeha in Ayurveda.  In Ayurveda Madhumeha  has been described as a type of Vataja Prameha , complication of Prameha and untreated prameha, Which is characterized by passing of honey like urine in excess amount. The dietary management is unique concept of Ayurveda. In Ayurveda Yava (Hordeum  vulgare)  and Madhu (honey) mentioned as a specific diet in Prameha.  Acharaya Charaka advised Ruksha Santarpan Dravya as Yava (barley) and Madhu in Prameha.This article analyzed only importance or role of Yava and Madhu in prevention and control of Diabetes Mellitus.

 

 

 

 

 

 

INTRODUCTION:

Ayurveda is one of the world’s oldest holistic healing systems. It was developed thousands of years ago in India. It is based on the belief that health and wellness depend on a delicate balance between the mind,body and spirit. The primary focus of Ayurveda is to promote good health by diet (pathya  and  apathya). According to Ayurveda as well as modern science diet plays an important role in  etiopathognesis of disease. As per Expert committee of WHO there is need conduct more and more research and study about the various aspects of the disease or problem concerned. Hence author has undertake this study with the objective of integration of modern and Ayurvedic system of medicine in the prevention and control of diabetes.^[1,2,3]

 

Ayurvedic Review of Diabetes mellitus

In Ayurveda diabetes mellitus is known as Madhumeha, Madhu means honey and meha means urine. Madhumeha is type of Vataja Prameha (problem caused by aggravation of Vata). Aetiological factors for madhumeha are excessive use of guru, snigdha, amla and lavan rasa etc.^[4] Deterioration of body is a characteristic that indicate impairment of Vata. Maximum deterioration of Dhatus (body tissue) occurs in this type of disease and this is the reason why all vital organs are affected by diabetes mellitus. Other prime cause of diabetes mellitus is impaired digestion leads to accumulate of specific digestive impurities which accumulate in pancreatic cells and body cells so impair of the production of insulin and absorption of glucose. The Ayurvedic treatment for this disease is based on an entire change in the life style of the person along with the medication and diet (pathya Apathya).

 

METERIAL AND METHODS:

Different Ayurvedic, modern medical science text books, journal and research papers.

 

Importance of Yava and Madhu in Madhumeha- Yava and Madhu should constitute the principal ingredient of food of the patient suffering from Prameha or prone to DM.

 

Yava or Barley is a member of grass family, it is major cereal grain grown in temperature climate globally, It was one of the first cultivated grains particularly in Eurasia. Yava should constitute the principal ingredient of food of the patient suffering from prameha. Patient should take eatables prepared of Yava (barley) mixed with Madhu (honey).^[5] Yava soaked in Triphala kashaya and is kept all one night. It mixed with the Madhu. It is a nourishing (Tarpana) diets.^[6] Yava is soaked separately with the each of the decoction prescribed for the treatment of Prameha. ^[7] Yava taken by the patient in form of Saktu (roasted flour) Apupa (paneake) Dhana (fried Yava) and other type of eatable with the jaggery. ^[7,8] Various eatable prepared from Yava previously eaten by asses, horses, cows, and deer and collected from their dung is given to the patient suffering from Prameha.^[9]

 

Honey gets it sweetness from the fructose and glucose. Due to high content of fructose than glucose it is useful in Diabetes. Juice of Amlaki (Embia officinalis) mixed with powder of Haridra (turmeric) and Madhu is given to pramehi patients.^[10] Acharya charaka described Madhuashva in treatment of prameha.^[11]

 

Gunas (properties) of Yava (barley) and Madhu (honey)

According to Ayurveda Yava and Madhu is the most Ancient diet (Pathya) in Prameha. The uses of the Yava and Madhu described for dietary and medicinal preparation for Prameha.

 

Table 1.  Gunas (properties) of Yava ^[12][13][14]   

Guna	Charak	Sashruta	Vagbhata
Rasa	Kashaya Madhura	Kashaya Madhura	Kashaya,Madhura,
Guna	Ruksh , Aguru	Ruksh, Pichchhila	Ruksh, Guru Sara
Veerya	Sheeta	Sheeta	Sheeta
Vipaka	-	Katu	-
Dhoshghanta	Kaphapittashamka, vatakara	kaphapittashamka	Kaphapittashamka
Rogaghanta	Sthairyakara, Lekhan Kaphajaroga Balya	Raktapitt, Navvrana, Medoroga Medavrita- vatahara Trishnahar Pravridha-mutra	Mutra, medoroga Pinasa kasa, swasa Vrishya

 

Table 2. Gunas (properties) of Madhu^[15][16][17]

Guna	Charak	Sashruta	Vagbhata
Rasa	Kashaya Madhura	Madhura, kashaya  (Anurasa)	Madhura,kashaya
Guna	Guru, Ruksha	Laghu, Ruksha	Ruksha
Veerya	Sheeta	Sheeta	Sheeta
Vipaka	-
Dhoshghanta	Raktapitta Kapha	Tridosha	Kapha
Rogaghanta	Medoroga, Prameha	Medhirog, meha, swasa kasa Trishnahar	Kaphajaroga, prameha, vrana

 

 

 

 

Table 3. Nutritive values of barley and honey (content in per100 gm)^[18,19]

Nutrition	Honey	Barley
Protein	0.3gm	9.9 gm
Carbohydrate	82.4gm	77.7 gm
Fats	-	1.2 gm
Calcium	6 mg	29.0 mg
Phosphorous	4 mg	221mg
Vit.-C/ vit.-A	0.5 mg	10 mg
Thiamine	-	0.2 mg
Riboflavin	0.038 mg	0.1 mg
Niacin	0.121 mg	4.6 mg
Iron	0.42 mg	2.5 mg
Fiber	0.2 gm	13.6 gm
Water	17.10 gm	-
Energy	304 Kcal	352 Kcal

 

Mode of Action of Yava.

The modern researcher has shown the Yava (barley) reduced the cholesterol level. There are several ways in which this can happen. First, it may reduce the uptake dietary cholesterol. This could happen by retaining cholesterol in the viscous gel like medium or by interfering with micelle formation i.e. preventing the formation of lipoproteins (LDL). Secondly, soluble fibers may reduce the hepatic cholesterol pool. Thirdly, Soluble fibers may prevent cholesterol biosynthesis in the liver by interfering with the activity of a key enzyme 3-hydroxy 3-methylglyglutanyl co enzyme –A (HMG co-A) Reductase. This can happen in one of two ways first elevated insulin level’s stimulate HMG co-A Reductase activity but soluble fibers slow glucose absorption and there for insulin secretion . Secondly Propionic acid one of the products of bacteria fermentation has been shown to inhibit HMG co –A Reductase activity. In clinical study involving men with high LDL and total blood cholesterol levels, taking 15 gm of barley grass extract daily with the honey significantly lower cholesterol levels. In addition, HDL, which is commonly referred to as good cholesterol, increased by taking barley grass extract with honey.^[20]

 

Mode of action of honey

Pure natural honey has been reported to produce a lower glycemic response in rabbits as compared to sucrose or commercial honey, possibly due to added sugar in the later. Chepulis and Starkey reported a significant decrease in HbA1c levels in Sprague-Dawley rats fed with honey over several weeks. They also found a significant increase in HDL cholesterol in the honey fed group as compared to the sucrose-fed or sugar free diet-fed groups. No other differences were observed in the levels of  other lipids .The weight gain in the honey-fed rats was similar to the sugar free-diet  group and significantly less as compared to the sucrose-fed group. On the other hand, Erejuwa et al, reported insignificant differences in fasting blood glucose or body weight in honey-fed rats.  This Study prove that positive effect of honey on blood glucose and lipids of Human body.^[21]

THE ROLE OF MICRONUTRIENTS OF YAVA AND MADHU IN DIABETIC PATENTS

Niacin:-Niacin (nicotinamide) may help to preserve residual B-cell function in individuals with type 1 or type 2 Diabetes. This B-vitamin is believed to be one of the components of the glucose tolerance factor (GTF).

 

Vitamin E:-Low levels of vitamin E are associated with increased incidences of diabetes. Research suggests that individuals with diabetes mellitus have decreased levels of antioxidants. Increased antioxidant requirements may be a result of increased free radical production during periods of hyperglycaemia.

 

Vitamin B6:-Research shows that a deficiency of vitamin B6 may result in abnormal glucose tolerance, degeneration of the pancreatic beta cells, reduced insulin response to glucose and reduced serum and pancreatic insulin levels. In addition, vitamin B6 deficiency has been associated with polyneuropathies.

 

Calcium:-Studies have shown that individuals with a low intake of calcium have an increased risk of non-insulin dependent diabetes mellitus. Numerous studies have also revealed that diabetes may be associated with abnormal regulation of intracellular calcium.

 

Zinc:-This mineral has been associated with over 200 enzymatic functions in the body. Increased fasting blood glucose levels have been associated with low zinc. Zinc has been shown to be important in the synthesis, storage and secretion of insulin. Increased urinary zinc excretion has also been associated with diabetic individuals.^[22]

 

DISCUSSION:

Yava and Madhu are having Kashaya Rasa and Ruksha guna which reduces the excess Kleda, from the body by its Shoshana effect. There is increasing appetite in D.M. patients, due to sheeta, ruksha, kashaya madhur, Guru Guna of Yava it reduces the excess appetite. Lekhana guna of Yava and Madhu, makes Medodhatu Vilayana, which helps in reducing Medodushti and reduce medasharita-vata so it is beneficial in obesity and reduce cholesterol levels (excretion of digestive impurities). Yava is Pureeshvardhka (increase bulk of feces), Which helps in proper Doshanulomana. In Madhumeha all the Dhatua will be in shithilavastha, it’s reduced the Dhatushithilaya. Acharya Sushruta described a specific properties of Yava viz. amount of urine and increase amount of stool, thus Yava reduces frequent urination. Yava and Madhu also reduced excessive pepsia. ^[13,16]

 

CONCLUSION:

Specific disease dietary management is the unique concept of Ayurveda. Yava and Madhu are important ingredients of Pathya Ahara in Madhumeha(Diabetes mellitus) because its Kashaya Rasa, Ruksha Guna and Lekhana karma excrete the excess Kleda of the body. High concentration of Barley’s soluble dietary fibers (Beta glucan) as well as in soluble fibers help in promoting healthy blood sugar . Honey is a natural sweetener. Honey has a lower glycemic index and helps to reduce blood glucose, and bad cholesterol (LDL) at the same time increases good cholesterol (HDL). Honey is a good alternative of sugar in Diabetic patients. Yava and Madhu play very important role in prevention and control of Diabetes mellitus.  

 

REFERENCES:

1    Garg Narendra K. Evaluation of the impact of emesis and emesis plus purgation therapy. Research J. Pharmacology and Pharmaco-dynamics. 2010; March-April 2 (2).201-202

2    Bansal A.K. and Garg Narendra K.; Information, education communication in context of reproductive and child health including HIV/AIDS; J. of Ravishanker University; 2001 -14 (B) (Science); ; 28-34

3    Garg Narendra K. and Sharma A.B.; Epidemiological profile of patients attending a tertiary care. Hospital, Muktasar, Punjab. Research J. Pharmacology and Pharmacodynamics: 2011 Nov-Dec. 03 (06)  311-317

4    Agnivesha, Charaka, Dridhabala, Charaka samhita, Sutra Sthana, Kiyantahshirsiyadhyaya (17/78-81), with ‘Caraka-Chandrika’ Hindi commentary, Dr.Brahmananda Tripathi” Vol-1, Chaukhambha Surbharati prakashan, Varanasi, 2006; 355.

5    Agnivesha, Charaka, Dridhabala Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/18, 21), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 287.

6    Agnivesha, Charaka, Dridhabala Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/22), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 288.

7    Agnivesha, Charaka, Dridhabala Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/23), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 288.

8    Agnivesha, Charaka, Dridhabala) Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/47-48), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 293.

9    Agnivesha, Charaka, Dridhabala Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/24), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 288.

10 Agnivesha, Charaka, Dridhabala Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/26), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 289.

11 Agnivesha, Charaka, Dridhabala Charaka Samhita, Chikitsha Sthana, Prameha Chikitshadhyaya (6/41-44), Vol-2, Chaukhambha Surbharati prakashan, Varanasi, 2011; 291-292.

12 Agnivesha, Charaka, Dridhabala Charaka Samhita, Sutra Sthana, Annapanavidhiadhyaya (27/19-20), Vol-1, Chaukhambha Surbharati prakashan, Varanasi, 2011; 287.

[1]3 Sushruta Sushruta Samhita, ‘Ayurveda Tatvadipika’, Hindi commentary, by Ambikadatta Shastri, Sutra Sthana, Annapanavidhi Adhyaya (46/41-42),Vol-1 Chaukhambha Sanskrit Sansthan, Varanasi (2014),245

14 Vagbhata Astanga Hridayam Sutra Sthan Annaswaroopvijniya Adhayaya (6/13-14) with ‘Vidyotini’ hindi commentary by Kaviraj Atrideva Gupta Chaukhamba Prakashan Varanasi 2007; 51.

15 Agnivesha, Charaka, Dridhabala,  Charaka Samhita, Sutra Sthana, Annapanavidhiadhyaya (27/245), Vol-1, Chaukhambha Surbharati prakashan, Varanasi, 2006; 530.

[1]6 Sushruta Sushruta Samhita, ‘Ayurveda Tatvadipika’, Hindi commentary, by Ambikadatta Shastri, Sutra Sthana, Dravadravyavidhi Adhyaya (45/132),Vol-1 Chaukhambha Sanskrit Sansthan, Varanasi (2014), 232.

17 Vagbhata Astanga Hridayam Sutra Sthan Dravadravyavijniya Adhayaya (5/51-52) with ‘Vidyotini’ hindi commentary by Kaviraj Atrideva Gupta Chaukhamba Prakashan Varanasi 2007; 46.

18  https;//en.wikipedia.org/wiki/barley.[Accessed on 22/10/2016]

19  https;//en.wikipedia.org/wiki/honey [Accessed on  22/10/2016]

20 Sridhar Reddy, Ashok, Anand katti ‘The Yava The Disease Specific Diet in Prameha’  Inter. Ayur. med. J..( IAMJ) : 2014 Nov.-Dec. 2  (6) ; ,896-900

21 Amudha kadir velu, Sunil Gurtu ‘Potential Benefits of Honey in Type-2 Diabetes Mellitus- A Review’ Inter. jour. of collaborative Res. on Internal Med. and Public Health. 2013;.5(4), 199-216.

22 Sridhar Reddy, Ashok, Anand katti ‘The Yava The Disease Specific Diet in Prameha’  Inter. Ayur. med. J.( IAMJ) : 2014 Nov.-Dec. 2  (6) ; ,896 - 900

 

 

 

 

 

 

Received on 06.07.2017          Modified on 05.08.2017

Accepted on 23.10.2017       ©A&V Publications All right reserved