Asava ANd Arista.pptx

Self-generated alcoholic preparations, prepared from decoction of the raw drug mixed with sugar to undergo fermentation.

1. Presented by Sonali S Gadge Assistant Professor P R Patil Institute of Pharmacy, Talegaon (SP), Dist-wardha-442202. ASAVA and ARISHTA

2. Table: Summary of Types of Ayurvedic formulations Formulation Nature Preparation Standardization Examples Arista Liquid Self-generated alcoholic preparations , prepared from decoction of the raw drug mixed with sugar to undergo fermentation. Alcohol content Ashokarista , Vidangrista , Draksharista , Arjunirista , Dasamoolarishtam , Amruthaarishtam , Kutajaarishtam , balarishtam , Devadaarvarishtam Asava Liquid Self-generated alcoholic preparations , prepared from juices of fresh plants or water soaked dry drugs mixed with sugar to undergo fermentation Alcohol content Lohasava , Kumariasava , Madhukasava , Drakshasava , Patrangaasavam Bhasma Solid Fine powder of a metal or substance obtained by complete burning or incineration. Particle size and metal content Swarn Bhama , Mukta bhasma , naga bhasma , Tamra bhasma

3. Churna Solid Fine powder of drug or drugs Particle size Triphala churna , Madhukaparni Churna , Rasnandi Churn, Ashwagandha churna Gutika Solid Pills prepared by triturating fine powder of drug with water or binder Uniformity in weight, shape and size Eladi gutika , Pranada gutika , Dugdha vati Lehya Semisolid Sugar based preparations of drugs, prepared by boiling juice of the drug or its decoction Consistency Chyawanprash , Draksavaleha , Vasavaleha

4. ASAVA AND ARISHTA

5. Arishtas : are made with decoction of herbs in boiling water. Asavas : are prepared by directly using fresh herbal juices. These are unique liquid dosage forms that contain self-generated alcohol. Arishta (Fermented Decoction) and Asava (fermented infusion) are considered as a unique and valuable therapeutics in Ayurveda , due to their medicinal value, sweet taste and easy availability.

6. Preparation Asava and arishta manufactured similarly with slight difference in starting material. Absolute cleanliness is necessary for manufacture of these preparations. Earthen pot used for fermentation should be old and properly cleaned. Fumigation with pipali churna should be done along with smearing with ghee. According to Ayurvedic literature, self-generated alcohol acts as preservative so these preparations come without expiry date.

7. Ingredients The main herb mentioned in the formula The source of carbohydrates (Sugar)is required for fermentation ( Canesugar / Jaggery /Honey). Fermentation initiator provides inoculums for the fermentation to start. (The inoculums of yeast comes from Woodfordia fruticosa , dhataki flowers) The flavoring agents

8. The Fermentation Process During Autumn and Summer season, fermentation takes place in 6 days. In winter it takes 10 days. During rainy season and Spring, it takes 8 days. The fermentation vessel is left undisturbed for a month and then opened. The medicine is filtered and taken for use.

9. Properties of Asava and Arishta Should be clear No foam should be produced Should not become sore on standing It has characteristic aromatic and alcoholic odor, They are moderately alcoholic (up to 12% by volume) and mostly sweetish with slight acidity and agreeable aroma.

10. Shelf-life Much longer time. Storage conditions Should be stored in air tight container. Narrow mouthed. Store in cool place, away from light.

11. Marketed Preparations Asava Arishtas Kumariasava Dasmoolarishta Madhukasava Draksharishta Punarnavasava Vidangrishta Chandanasava Ashokarishta

12. Standardization of ASAVA and ARISHTA Traditionally quality of Asava or Arishta is checked by absence of foam or froth. It should be clear sour tasting liquid. Organoleptic characters Colour , odour , taste, PH, Foreign organic matter, Ash value (Total ash value, acid insoluble ash, water soluble ash, sulfated ash), extractive value (alcohol soluble extractive value), moisture content, physical content (melting point, boiling point, refractive index, optical rotation, specific gravity, solid content, alcohol content)

13. Chemical evaluation can be performed by tests: Alkaloids- Dragendroff’s test Glycosides- Molish test Flavonoids - Shinoda test Phenolic -Lead acetate test Tannins- Ferric chloride test Steroids- Salkowski reaction Amino acids- Ninhydrin test Carbohydrates- Fehling’s test

14. Toxicological parameters It involves checking of parameters like pesticides residue, presence of heavy metal and microorganism.

15. Kumariasava preparation Compositions Kuamri (Aloe Vera), Haritaki ( Terminalia chebula ), Jatamanasi , Clove, Long Pepper, Chitrak ( Plumbago zeylanica ), Javitri ( Myristica fragrance), Kakatshringi ( Pistacia chinensis ), Bibhitaki ( Terminalia belerica ), Pushkarmul ( Inula racemosa ), Loh Bhasma , Tamra Bhasma , along with jaggery , honey and water.

16. Kumariasava is an alternative, tonic haematinic indicated in Anemia, enlargement of liver, constipation, fever, cough, asthma, Kumariasava is a liquid Ayurvedic medicine used in the treatment of gastritis, urinary tract disorders etc. Kumariasavam contains 5 10 % of self generated alcohol in it.

17. Arjunarishta Composition Terminalia arjuna bark 4.80 kg, Vitisvenifera fruits 2.40 kg, Madhuka indica flowers 0.96 kg, W oodfordia fruiticosa flowers 0.96 kg, Jaggery 4.80 kg, water 49.153 L.

18. It nourishes and strengthens the heart muscles and promote cardiac functioning by regulating blood pressure and cholesterol.