Ayurvedic Insights into Agni and GI System

Abstract

The concept of the gastrointestinal (GI) system has been extensively discussed in classical Ayurvedic literature. Ancient texts such as the Atreya Samhita, as cited in Vaidyaka-Shabda Sindhu, provide detailed and systematic anatomical and physiological descriptions of the gastrointestinal tract. In Ayurveda, various terminologies such as Mahasrotas, Annavaha Srotas, and Kostha are employed to describe different dimensions of the GI system. Among them, the Annavaha Srotas refers specifically to the channels involved in the transportation and transformation of consumed food. These Srotasas not only serve as physical pathways but also represent the functional systems involved in digestion, absorption, and the formation of Rasa Dhatu, the primary nourishing fluid of the body.

According to Sushruta, the Amashaya (stomach) is a critical component of the GI tract, while Charaka extends this understanding by including both the stomach and small intestine. The Annavaha Srotas encompasses the organs and processes related to both mechanical and enzymatic digestion, beginning in the oral cavity and continuing through the stomach and small intestine. It also plays a crucial role in nutrient absorption, leading to the formation of Rasa Dhatu, the first of the seven Dhatus (bodily tissues). Central to this process are components such as Agni (digestive fire), Pitta, and Grahani, all of which collectively regulate proper digestion and metabolism.

This article aims to explore the Ayurvedic view of the GI system by analyzing the role of Annavaha Srotas and the physiological concept of Agni in the transformation and assimilation of food.