지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Through a simple translation and analysis of the 『Suśruta-saṃhitā(The fascinating tales)･Sūtrasthāna(The Introduction)』, I have summarizedthe results of the research into the Āyurveda Herbal theory.
1. The title of chapter 40 is ｢dravya-rasa-guṇa-vipāka-vijñanīya(Medcation･Taste･Nature･Effects･Digestion)｣, and it states theoretical knowledgeon materia medica. It says that ‘matter’ is the most important thing, and that it decides the curing effect. Although it does acknowledge thereason behind the doctors that emphasized things like ‘taste’, it mainly has a critical tone. The difference in philosophies and medical theorycan be seen when we compare this to the 『Caraka-saṃhitā』, ‘theory on taste’.
2. The title of chapter 41 is ｢dravya-viśeṣa-vijñanīya(A Discussion on the Characteristics of Materia Medica)｣, and the contents of thechapter have a similar tone to the thoughts of the Sāmkhya(數論派). All ‘matter’ was created by the combination of the five elements ofearth, water, fire, wind, and ether, and the predominant element makes it have an earth, water, fire, wind, or ether nature. Earth has anunmoving and down going nature, and makes the body strong. Water has an irrigating nature, and moistens the tissue and inducessecretion and excretion. Fire has an upward-going nature, and improves sight and complexion. Wind relaxes and dries the body, andmakes the mind and body agile. Ether gives flexibility, porosity, and candidness.
The title of chapter 42 is ｢rasa-viśeṣa-vijñānīya(A Discussion on the Types of Rasa(taste))｣. “Rasa” is an important concept in Āyurveda.
Sometimes it is translated as ‘one of the seven types of bodily tissue’ and seen as chyle(乳糜), and sometimes it is seen as the tastesthat can be felt with the tongue such as spicy, sweet, sour, bitter, salty, and astringent(澁). Volume 1, chapter 42 of the 『Caraka-saṃhitā』is dedicated to the “types of taste”, and in chapter 26, it theorizes the concept of ‘taste’.
목차
등록된 정보가 없습니다.
참고문헌 (12)
참고문헌 신청
이 논문의 저자 정보
최근 본 자료
댓글(0)
0