Effect of Heat on Snehapaka: Scientific Rationale of Mandagni in Ayurvedic Sneha Kalpana
DOI:
https://doi.org/10.64149/J.Ver.8.18s.16-18Keywords:
The Thermodynamics of Mandagni Mild Heat, Temperature Regulation via Aqueous MediaAbstract
Introduction: Ayurvedic pharmaceutical science (Bhaishajya Kalpana) employs a distinct low-temperature processing method known as Mandagni (mild fire) for the preparation of medicated oils (Taila) and ghee (Ghrita). This methodology contrasts significantly with modern high-temperature cooking practices associated with the formation of carcinogenic compounds.
Methods: This review analyzes the thermodynamic and biochemical rationale behind Sneha Kalpana, specifically the role of aqueous media (Drava Dravya) in temperature clamping.
Discussion: Contemporary research validates that by maintaining processing temperatures below 100°C, Sneha Kalpana effectively extracts therapeutic phytoconstituents while avoiding the generation of harmful aldehydes, polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids—compounds typically formed at temperatures exceeding 180°C.
Conclusion: The traditional Mandagni process acts as a protective mechanism, preserving lipid integrity and vascular health while ensuring bioavailability.
