Concept of Raktadhatwagni on the Formation of Rakta Dhatu Correlated with the Contemporary Modern Science

Abstract

Rakta – the fluid of life; the quantity of raktadhatu depends upon food intake. It possesses properties similar to pitta due to its elemental composition (agni and jal). It has qualities similar to pitta dosha, which is made up of Agni and Jal. In the formation of the rakta dhatu, pitta is the mala (waste product) produced during the formation of raktadhatu. The quality of the rakta dhatu is dependent upon the health of agni, or digestive fire. The condition of agni determines the quality of rasa produced. When the rasagni is sluggish, the efficiency of transformation is reduced. When the rasagni is too active, it efficiently converts ahara rasa to rasa dhatu, but also burns up some of the rasa dhatu that is being produced. Hemopoietic enzymes (ALAS, ALAD, porphobilinogen deaminase, uroporphyrinogen synthase, and enzyme ferrochalatase) are correlated with the Ayurvedic concept of raktadhatwagni in the formation of raktadhatu. Hematopoietic enzymes ensure stem cell replication, energy supply, hemoglobin synthesis, growth factor signaling, antioxidant defense, and proper differentiation of all blood cell types. Raktadhatwagni governs the digestion – metabolism of rakta dhatu, ensuring its proper formation, quality, nourishment of the next tissue (mamsa), vitality, complexion, and overall health. In this article, we intend to make a correlation of raktadhatwagni with modern perspectives to have a clearer view of the rakta dhatu.