Abstract

Prof. Manohar Ram*

ABSTRACT

In Ayurveda, proper digestion depends not only on Agni (digestive fire) but also on the natural desire and inclination towards food. Disturbances in these processes manifest as ?ruchi (loss of appetite) and ?shraddh? (lack of inclination towards food). Though often considered similar, the two are conceptually distinct. ?ruchi arises mainly from Agnim?ndya, ?ma formation, and dosha vitiation, leading to tastelessness, lack of hunger, and aversion to food—making it primarily a somatic disorder. ?shraddh?, on the other hand, reflects a "?syavirata (Loss of Appetite) in Different Rogas" state, where food is available and digestion may be normal, but the individual shows disinterest or aversion due to psychological or emotional factors such as grief, stress, or chronic illness. Clinically, recognizing this distinction is important for proper management: ?ruchi is managed by Deepana–Pachana (digestive fire correction), while ?shraddh? requires manasika chikitsa (psychological support) along with dietary regulation. Thus, distinguishing between the two enriches Ayurvedic understanding of appetite disorders and ensures holistic treatment.