Significance and Utility of Raktashali (Red Rice) in Ayurveda - A Narrative Review

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dc.contributor.authorKotur, Pragati Ven_US
dc.contributor.authorGadad, Geeta Gen_US
dc.date.accessioned2025-08-13T11:15:54Z
dc.date.available2025-08-13T11:15:54Z
dc.date.issued2025-06
dc.description.abstractRaktashali, or red rice, recognized for its distinctive red bran and unrefined nature, holds a place of prominence in Ayurveda for its nutritional richness and therapeutic potential. Ancient Ayurvedic scriptures- including the Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya, and Bhavaprakasha Nighantu repeatedly affirm Raktashali’s ability to harmonize the Tridoshas Vata, Pitta, and Kapha. It is described as having a sweet taste (Madhura rasa), cooling energy (Shita virya), light digestive quality (Laghu), and nourishing effect (Pushtiprada), making it especially beneficial in conditions such as fever, inflammation, ulcers, and overall physical debility. Ayurveda regards food as fundamental to health, and Raktashali is classified as Nitya Sevaniya Ahara, a food suitable for daily consumption owing to its role in tissue nourishment, digestive support, and immune modulation. Its applications are extensive: it plays a vital role in Samsarjana Krama, the graduated dietary regimen following Panchakarma therapies; it is recommended during monsoon (Varsha Ritu) to rekindle digestive strength (Agni); and it serves as a traditional staple in regions like Coastal Karnataka and Kerala. Modern nutritional science corroborates these benefits, identifying high levels of antioxidants, flavonoids, iron, and zinc, along with a low glycemic index that supports heart health, reduces inflammation, and aids in glycemic control. Additionally, its bran is rich in bioactive compounds, such as tocopherols, tocotrienols, and catechins- known for liver-protective and anticancer properties. By synthesizing ancient Ayurvedic wisdom with current scientific evidence, this review underscores Raktashali’s role as a versatile functional grain suitable for both therapeutic use and everyday nutrition in preventive and integrative healthcare models.en_US
dc.identifier.affiliationsMD Scholar, Department of Rasashastra and Bhaishaijya Kalpana, Shri BMK Ayurveda Mahavidyalaya Postgraduate Studies and Research Centre, KLE Academy of Higher Education and Research, Deemed-to-be University, Belagavi, Karnatakaen_US
dc.identifier.affiliationsReader, Department of Rasashastra and Bhaishaijya Kalpana, Shri BMK Ayurveda Mahavidyalaya Postgraduate Studies and Research Centre, KLE Academy of Higher Education and Research, Deemed-to-be University, Belagavi, Karnataka.en_US
dc.identifier.citationKotur Pragati V, Gadad Geeta G . Significance and Utility of Raktashali (Red Rice) in Ayurveda - A Narrative Review . International Journal of Ayurveda and Pharma Research. 2025 Jun; 13(6): 101-107en_US
dc.identifier.issn2322-0902
dc.identifier.issn2322-0910
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/253395
dc.languageenen_US
dc.publisherMahadev Publicationsen_US
dc.relation.issuenumber6en_US
dc.relation.volume13en_US
dc.source.urihttps://doi.org/10.47070/ijapr.v13i6.3707en_US
dc.subjectRaktashalien_US
dc.subjectRed riceen_US
dc.subjectAyurvedaen_US
dc.subjectSamsarjana kramaen_US
dc.subjectNitya Sevaniya Aharaen_US
dc.subjectAgnien_US
dc.subjectPanchakarmaen_US
dc.subjectglycemic indexen_US
dc.titleSignificance and Utility of Raktashali (Red Rice) in Ayurveda - A Narrative Reviewen_US
dc.typeJournal Articleen_US
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