An experimental study to assess the effect of lavana rasa on rakta dhatu with special reference to effect of SUAEDA FRUTICOSA FORSK on blood parameters

Abstract

This study explores the role of Lavana Rasa (salty taste) on Rakta Dhatu (blood tissue) with a focus on Suaeda Fruticosa (Luni), a traditional plant used as a salt substitute in Gujarat. While Lavana Rasa is essential in Ayurveda for maintaining nourishment and circulation, excessive consumption is known to cause health concerns like high blood pressure. This research aimed to evaluate Suaeda Fruticosa as a safer alternative to iodized table salt by studying its effects on blood parameters such as hemoglobin (Hb), red and white blood cell counts (RBC and WBC), blood pressure, serum electrolytes, and thyroid function. The study was conducted using 40 Wistar albino rats, divided into five groups. One group served as the control, three groups were fed Suaeda Fruticosa in different forms (Kshara, Rasakriya, and Churna), and the last group received refined iodized salt. The groups consuming Suaeda Fruticosa showed hemoglobin levels close to the control group (average 14.3 g/dL compared to 14.1 g/dL in controls). Serum sodium and potassium levels also remained stable (averaging 141 mmol/L and 4.3 mmol/L, respectively). However, rats on iodized salt exhibited higher systolic blood pressure (average 140 mmHg compared to 125 mmHg in the control group), highlighting the risks of excessive salt intake. These findings suggest that formulations of Suaeda Fruticosa may help maintain healthy blood parameters and reduce risks associated with high salt consumption, such as hypertension. The study encourages combining traditional herbal remedies with modern dietary practices for better health outcomes.