तृष्णादाह ज्वरश्वास रक्तपित्त क्षतक्षयान् l

वातपित्तमुदावर्त स्वरभेदं मदत्यायम् l l

तीक्तास्यता मास्यशोष कासं चाशु व्यपोहती l

मृद्विका बृहणी वृष्या मधुरा स्निग्धशीतला l l

BotnicalName :Vitisvinifera

  • Classification :
    • According To Modern,
      • Kingdom – Plantae
      • Order – Vitales
      • Family – Vitaceae
  • According To Ayurveda,


Kanthya-Voice improving and throat soothening groups of herbs

Virechanopaga-Purgation aiding group of herbs

Kasahara-Cough relieving group of herbs

Shramahara-tiredness relieving group of herbs

Kaiyadeva Nighantu-

Oushadhi Varga-Group of medicinal herbs and substances

Madavarga-group of herbs from which wine can be prepsred

Triphala Bheda-another set of herbs called Triphala-

द्राक्षा परुषकाश्मर्यफलै: क्वापि फलोत्तमा l l

Grapes,Parushaka and Gambhari fruit

Dhanvantari Nighantu has named-

Swadu Triphala-Grapes,dates and Kashmari fruit

second type-Swadi Triphala-Grapes,dates and pomegranate

Sushruta And Vagbhata-Parushakadi Gana

Bhavaprakash-Amradi phala varga

This book has classified it as -Svabhavataha hitkara dravya-i.e good for all

·         Other Name OfDraksh (Draksh)

  • Family Name :
    • Vitaceae
  • Hindi :
    • Munakka,
    • Draksh,
    • Dakh,
    • Kishmish
  • And Other State
    • DrakshaPandu (Telugu),
    • DrakshaPazham (Tamil),
    • Munthiri (Malayalam),
    • Drakshi (Kannada),
    • Dhraksh (Gujarati),
    • andDraksha (Marathi).
  • English Name-Grapes
  • Spanish Name-Uvas
  • Urdu-Aab-e-angur
  • Persian Name-ab-josh
  • Arabian Name-Aenab,ainab,Kishmish,mewez

Sanskrit Name-

Mrudvika-soft in nature

Gostani-resembles cow udder

Swaduphala,Madhur rasa,Madhuyoni-sweet in nature



Guda-sweet as jaggery


Krushna-blck in nature

Priyala,Tapasapriya,Charuphala-fruit with good looks


·         General Information :

Draksh are type of fruits berries of deciduous woody vines that grows in cluster of 15 to 300. With proper care and management vines can live for many years and can reach length in excess 30mt. Leaves are green, long and 5-7 lobed alternately arranged on woody stem. Flowers and fruits of this plant grow in cluster. Fruit berry is 6mm in diameter, more or less globular, seeds lie inside juicy pulp and ripens to dark purple or green in color.

The “ Angoor ” (Draksh) is the common Hindi name for Draksh of all varieties. There are commonly two varieties of Draksh that we all are familiar with namely, green and black. The dried form of this fruit is called as “Munakka” which has a different taste and enhanced medicinal benefits.

Draksh are the berry type and non-climacteric type fruit which can be eaten raw or its products like juice, raisins, wine, jam, extract from grape seed, jelly, vinegar, grape seed oil and etc. It was first cultivated in the Near East around 6,000 to 8,000 years ago. Draksh skin naturally has domesticated microorganisms like yeast which is the main reason of its alcoholic drinks like wine. Draksh wine was first started manufacturing around 8,000 years ago in the Georgia.

·         Types of Plant’s

·         No.

·         Properties (Gunadharma)

·         Rasa – Madhur,

·         Vipak – Madhur,

·         Virya–Shit,

·         Mu. Gun- SigndhvaMrudu,

·         Specific Parts-

§  Fruit(Phal)

·         Doshaghnata

§  Vatpittghna

·         Sholka’s

मांसमेवाश्न्तो युक्ता मार्द्विकं पिबतोनूच !

मात्रा – पचनशक्तीनुसार मनुकांचे १५ ते २० दाणे

तेषां द्राक्षां सरा स्वर्या स्निग्धशितला !

रक्तपित्तज्वरश्वास तृष्णादाहक्षयापहा   !!

तृष्णादाह ज्वरश्वास रक्तपित्त क्षतक्षयान् l

वातपित्तमुदावर्त स्वरभेदं मदत्यायम् l l

तीक्तास्यता मास्यशोष कासं चाशु व्यपोहती l

मृद्विका बृहणी वृष्या मधुरा स्निग्धशीतला l l

Grapes Qualities based on types-

Based on taste,grapes can be lassified as sweet and sweet-sour

he sweet variety balances Vata and Pitta Dosha

Sour grapes increases Kapha and Pitta Dosha

Unripe grape has similar qualities of sour ones.It is guru-heavy to digest and may worsen bleeding disoers

Sour Grapes-


Sara-induces mobility,causes diarrhea,purgaton,relieves constipation.


Vataghna-useful in treating disorders of Vata Dosha imbalance such neuralgia,Paralysis,constipation,bloating etc

Kaphapittada-Increases Kapha and Pitta

Sour Grapes-


Saraa-induces  mobility,causes diarrhea,purgation,relieves constipation


Vataghna-useful in treating disoders of vata Dosha imbalance such as neuralgia,paralysis,constipation,bloating etc

Kaphapittada-Increases Kapha and Pitta

Ripe Grapes-


Sara-induces mobility,causes diarrhea,purgation,relieves constipation

Swarya-improves voice tone and quality

Madhura Vipaka


Hrudya-act as cardiac tonic,congenial for heart

Vrushya-aphrodisiac,improves vigor

Chakshushya-improves vision,good for eyes

Srushta vit mutra-Increases volum of urine and feces.

Tuvara-Astrigent Variety-

Koshtamaruta rut-It may increases Vata in the gut


Pushtida-nutrition rich

 ·         Benefits


Provide nourishment to heart and lungs.Hence widely used in lungs disoders,heartdisoders and tuberculosis.Insamhita it mentioned  as a blood purifier

In case of pain in heart, take 2part munakka’s pulp, 1part honey 12 part cloves. Mix them all and give to the patient for a few days.

b)     DRY COUGH:

Take equal quantities of Draksh, Indian gooseberry, dates, and black pepper. Grind them all give this paste to the patient.


Give inhalation of 2drops of Draksh juice. It immediately controls bleeding from nose.

d)     ACIDITY:

Take 7 gmmunakka and 3gm of aniseed. Soak them 50ml of water. In the morning crush this mixture strain it and drink.

e)      STONE:

Take branch of black grape plant and burn it to ashes. Take 5gm of this ash and mix it in water, give this solution to the patient twice a day.

f)       CANCER

Draksh contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon.


The high polyphenol content in Draksh may also reduce the risk of cardiovascular disease (CVD) by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.

In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).


According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation for potassium.

Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.


Eating foods that are high in water content like Draksh, watermelon and cantaloupe can help to keep you hydrated and your bowel movements regular. Draksh also contain fiber, which is essential for minimizing constipation.

j)         ALLERGIES

Because of the anti-inflammatory effects of quercetin, consuming Draksh may help to alleviate symptoms of allergies including runny nose, watery eyes and hives. There have been no human studies done to prove this theory.

k)       DIABETES

A large cohort study published in the BMJ in 2013 found that certain fruits – but not juices – may reduce the risk of type 2 diabetes in adults. Over the course of the study, 6.5% of the participants developed diabetes, but the researchers found that consuming three servings per week of blueberries, Draksh, raisins, apples or pears reduced the risk of type 2 diabetes by 7%.

l)        ACNE

A study published in the journal Dermatology and Therapy claims a compound derived from red Draksh and found in red wine – resveratrol – could be an effective treatment for acne, particularly when combined with an already existing medication for the disorder.

Grape-seed oil for xerostomia-dry mouth

Grape seed oil has moisturizingproperty which coats the mouth and keep it moist for long period of time.Grapes is rich in Vit E hence helps in healing mouth sores.

To treat Gastritis,acidity,oral thrush,mouth blisters-soak five badam and manukka  in water at night.Next day,eat this soaked badam and manuka on empty stomach.

·         Formulations (Kalpa)

§  Drakshasava,Grapswin


Manasmitra Vatakam

Drakshadi Kashayam

Drakshadi vati

·         Chemical Composition

a)      The phenolic compositions of the canes, including caffeic acid, catechin, p-coumaric acid, epicatechin, gallic acid, luteolin and trans-resveratrol were detected by HPLC. The anthron method was used for the determination of total carbohydrate content. The minerals such as K, P, Ca, Fe, Mg and Zn were determined by ICP-OES

b)      The phenolic compositions of the canes, including caffeic acid, catechin, p-coumaric acid, epicatechin, gallic acid, luteolin and trans-resveratrol were

The purpose of this research was to determine the chemical composition of twenty-nine varieties of Draksh

grown in the Lubbock, Texas, area. The study of these would include determination of the following:

  • Total soluble solids
  • pH and total titratable acidity
  • Tannin content
  • Major kinds of sugar

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