Ανασκόπηση ιδιοτήτων βοτάνων και μπαχαρικών της Αγιουρβεδικής διατροφής
Date Issued
December 3, 2024
Type
Πτυχιακή Εργασία
Abstract
The paper is a review focusing on the properties of herbs and spices of the Ayurvedic
diet, highlighting their importance in traditional medicine and their use as herbal
medicines. It presents the important classes of herbs and spices such as Curcuma
Longa (turmeric), Bacopa monnieri (brahmi), Rauvolfia serpentina (sarpagandha), Azadirachta indica (neem), Phyllanthus emplica (gooseberry), Phyllanthus amarus
(kizhanelli) and Zingiber of icinale (ginger) describing their pharmacological and
therapeutic properties. The paper discusses how these plants contribute to improving
health, strengthening the immune system and fighting disease through their
antioxidant, anti-inflammatory and other properties. At the same time, the study
explains Ayurveda’s holistic philosophy that health depends on the balance of body, mind and spirit. The connection between this ancient practice and modern
applications in medicine and nutrition is highlighted. The paper also highlights the
dangers of overexploitation of plant resources and the need for sustainable cultivation
to preserve these precious species.
Subjects