Rakta Dhatu, the second among the seven Dhatus described in Ayurveda, is responsible for Jeevana (existence), Varna (complexion) and Dhatu Poshana (nourishing tissues). Harita Varga, a distinct group of raw edible vegetables enumerated in the Charaka Samhita, predominantly possesses Katu, Tikta Rasa (pungent and bitter in taste), Ushna Virya (Hot potency), Laghu, Ruksha, Tikshna Guna (light, dry, sharp properties) and Agni-Vayu Mahabhuta dominance. This literary review–based study evaluates the impact of Harita Varga on Rakta Dhatu by applying classical principles such as Agni–Ama Siddhanta (theory of digestion and undigested metabolic waste causing toxicity), Ashraya–Ashrayi Bhava (principle of interdependent and symbiotic relationship between body’s functional entities andstructural components) or (Pitta–Rakta relationship), Samanya–Vishesha Siddhanta (principle of similarity and dissimilarity), Stroto Dushti (pathological impairment of body’s internal transport channels) and Rakta Chikitsa Siddhanta (principles in treatment of Rakta). Analysis suggests a dual and context-dependent effect. In Mandagni (weak digestive fire) and Kapha–Ama dominant states, controlled intake promotes Agni Deepana, Ama Pachana (stimulating digestive fire, digesting undigested toxin) and qualitative Rakta Vriddhi. Conversely, excessive use, particularly in Pitta Prakriti or during Sharad Ritu (autumn) may precipitate Rakta Dushti or Rakta Kshaya through Pitta aggravation and Vata-induced Rukshata. Exceptions within the group further highlight the need for individualized, principle-based dietary application.
Mannat Marwaha*1, Nand Kishor Dadhich2, Avadhesh Kumar3 (Mon,) studied this question.