A review on anti-diabetic herbs of Siddha system with special reference to it s organoleptic quality (taste) as per tridosam concept

Abstract

Diabetes mellitus is one of the major leading causes of death worldwide, owing to its serious complications. Its complications are not only responsible for morbidity, disability, and mortality but also produces financial burden at individual, family, community, and national levels. As per Siddha system, tridosham or the three humours namely vatham, pitham and Kapham are in a state of equilibrium, potentiate the well-being of human body. Imbalance of any of these humours initiates the disease and its further progression. A proper channel of analyzing and refocusing the alarming disease diabetes, a parallel terminology of Madhumegam in Siddha, in the light of tridosham, it has been revealed that pitham is the prime humour to initiate the disease and the consequent alteration in kapham and vatham results in further vascular complications. Pacifying the vitiated humours by medicinal herbs based on their organoleptic characters especially taste, lays the basis of therapeutic regimen. In this constitution based individualized medicine, taste place a major role in selection of medicinal herb for an individual. This article deals with the siddha intervention of management of diabetes with special reference to the taste of herbs.