Critical analysis on pharmaceutics of alcoholic preparations (asava-arishta) in ayurveda

Summary of article contents:

Asava and arishta the preparation which come under madyakalpana are popular since samhita period due to their better absorption in human body and thereby quick action, longer shelf life and palatability. References of these preparations are available even during vedic period. The emergence of sandhana kalpana was a revolutionary innovation at that period. In the course of time, various formulations indicated for multitude of disease came into existence in the form of asava arishta. Here an attempt is made to critically analyze the pharmaceutical processing of asava and arishta mentioned in ayurvedic literature. This invovles inspection of the constituents required for preparation, with their composition, dravadravya (liquid), sandhaneeya dravya (fermenting materials), prakshepaka dravya (additives), madhura dravya (sweetening agents), sandhana paatra (fermentation vessels) used, samskaras prior to sandhana, method of preparation, the sandhana sthala (location) and time (season) of fermentation and the duration of process. In this way the principles of ayurvedic pharmaceutics regarding asava arishta preparation will be blended with modern technology for better understanding of the topic.