TRIVIDHA VIPAKA

🔷 DEFINITION OF VIPĀKA (विपाक)

• Vipāka means the post-digestive effect of food or medicine.

• It is the transformed state of rasa (taste) after the action of digestive fire (agni).

• It is a crucial factor in pharmacodynamics, especially in Ayurvedic dravyaguna and chikitsa.

• Role of Vipāka:

  • Determines long-term effect of a substance

  • Influences dosha, dhatu, mala

  • Plays a part in karma (action) of dravya

• Śloka – A.H. Sutrasthāna 1.15:

  "विपाकस्त्वन्त्यगं ज्ञानं तत्र रसाद्विभाव्यते।
  रसास्तु तदनु क्रियाः कालात् कर्म च सिद्ध्यति॥"

  "vipākastvantyagaṁ jñānaṁ tatra rasādvibhāvyate |
  rasāstu tadanu kriyāḥ kālāt karma ca siddhyati ||"

🔷 TYPES OF VIPĀKA (विपाक)

There are three primary types of Vipāka based on post-digestive taste and guna-karma:

1. MADHURA VIPĀKA (मधुर विपाक)

• Derived from: Madhura (sweet) and Amla (sour) rasa

• Post-digestive taste: Sweet

• Predominant Mahabhutas: Prithvi + Jala

• Effects:

  • Increases Kapha

  • Decreases Vāta and Pitta

  • Promotes tissue nourishment (dhatu poshana)

  • Improves ojas and rejuvenates

  • Enhances strength, fertility, and longevity

• Śloka – A.H. Sutrasthāna 1.15:

  "मधुरो बृंहणः स्निग्धः पित्तवातापहः सुखः।
  शुक्रः स्तन्यकरो ग्राही शीतलः श्लेष्मलो हितः॥"

  "madhuro bṛṁhaṇaḥ snigdhaḥ pittavātāpahaḥ sukhaḥ |
  śukraḥ stanyakaro grāhī śītalaḥ śleṣmalo hitaḥ ||"

• Clinical Significance:

  • Good for emaciated, weak, vata-pitta disorders

  • Useful in rejuvenation (rasayana) therapy

2. AMLA VIPĀKA (आम्ल विपाक)

• Derived from: Lavana rasa

• Post-digestive taste: Sour

• Predominant Mahabhutas: Agni + Jala

• Effects:

  • Increases Pitta and Kapha

  • Decreases Vāta

  • Stimulates agni, promotes digestion

  • Causes mild tissue irritation, promotes srotas opening

• Śloka – A.H. Sutrasthāna 1.15:

  "अम्लो दीपनो लघुश्च पित्तकृच्छ्लेष्मनाशनः।
  रोचनो बोधनः स्वेद्यो दाहकृत्क्लेदनो गुरुः॥"

  "amlo dīpano laghuśca pittakṛcchleṣmanāśanaḥ |
  rocano bodhanaḥ svedyo dāhakṛtkledano guruḥ ||"

• Clinical Significance:

  • Helps in appetite stimulation and agni deepana

  • Used cautiously in pitta-vitiated conditions

3. KATU VIPĀKA (कटु विपाक)

• Derived from: Katu (pungent), Tikta (bitter), and Kashaya (astringent) rasa

• Post-digestive taste: Pungent

• Predominant Mahabhutas: Agni + Vayu

• Effects:

  • Increases Vāta

  • Decreases Kapha

  • Causes dryness, lightness, cleansing

  • Helps in fat reduction, detoxification, and clearing channels

• Śloka – A.H. Sutrasthāna 1.15:

  "कटुश्चेदनकृद्रूक्षः स्रोतःशुद्धिकरो लघुः।
  वह्निदीपनकृच्चोषी कृमिघ्नः कफवातजित्॥"

  "kaṭuścedanakṛdrūkṣaḥ srotaḥśuddhikaro laghuḥ |
  vahnidīpanakṛccoṣī krimighnaḥ kaphavātajit ||"

• Clinical Significance:

  • Used in kapha-vata disorders, obesity, skin conditions

  • Must be used with care in vata-predominant individuals

🔷 IMPORTANCE OF VIPĀKA IN CLINICAL PRACTICE

• Determines long-term action of dravyas or foods on:

  • Dosha (increase/decrease)

  • Dhatu (nourishment or depletion)

  • Mala (elimination)

• Crucial in:

  • Dravyaguna Vijnana

  • Rasa-vipaka-karma analysis

  • Drug formulation

• Misjudging vipāka can lead to opposite or delayed therapeutic results