LIVER

The liver is an important organ for chayapachaya (food metabolism). As Ayurveda describes the essential principles of Panchamahabhoota, Tridosha, Saptadhatu, etc., because of embryology and organogenesis, Acharyas have commented regarding the genesis of Yakrit from RaktaDhatu. In the context of the liver, many organs arise from diverse combinations of mauabhuta and, in particular, Raktadhatu (Blood tissue).

According to traditional anatomy, the production of liver sinusoids is caused by an abundance of blood. This massive amount of blood is derived from ruptured vitelline and umbilical veins in the septum transversum. The basic material for the creation of blood cells and liver (septum transversum) is, on the other hand, the same, mesenchymal cells from the mesoderm.

Bitter-smelling and cooling plants and foods such as aloe vera, neem, kutki, karela, amala, turmeric, bhumi-amala, punarnava, and others are used in Ayurveda for both protection and promoting liver function. Green vegetables, beets, carrots, and apples are very beneficial to the liver.