Indian Journal of Traditional Knowledge

Vol. 7(4), October 2008, pp. 548-556

Traditionally fermented biomedicines, arishtas and asavas from Ayurveda

S Sekar* & S Mariappan
Department of Biotechnology, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu
E-mail:sekarbiotech@yahoo.com; sekarbiotech@bdu.ac.in
Received 5 December 2006; revised 7 August 2007

Ayurveda comprises of various types of medicines including the fermented forms namely arishtas (fermented
decoctions) and asavas (fermented infusions). These are regarded as valuable therapeutics due to their efficacy and desirable
features. The bulk of knowledge on these fermented medicines remains undocumented, unrecognized and invalidated. In the
paper, the fundamental concepts in the designing of arishtas and asavas with representative examples have been
highlighted. It further focuses on the art of preparation, fermentation, storage and usage of these products. The trends in
commercial utilization are also investigated. The entire group of these fermented medicines comprising of 79 products are
analyzed based on their utility in treating various illness of humans and a comprehensive grouping is evolved. The possible
avenues of further investigations using the tools of modern science for the characterization, validation and improvement of
these traditional products are indicated.

Key words: Arishta, Asava, Ayurveda drugs, Fermentation, Traditional medicine

IPC Int. Cl.8: A61K36/00, A61P1/02, A61P1/04, A61P1/06, A61P1/14, A61P13/00

Ayurveda is a traditional Indian medicinal system
being practiced for thousands of years. More than
1,200 species of plants, nearly 100 minerals and over
100 animal products comprise the Ayurvedic
Pharmacopoeia. Considerable research on pharma-
cognosy, chemistry, pharmacology and clinical
therapeutics of Ayurveda has been carried out and
thereby numerous drugs have entered into the
international pharmacopoeia1. World Health
Organization indicated that primary health needs of
countries in Africa, Asia and Latin America are met
by traditional medicines. Such traditional medicines
are adapted to industrialized countries as
Complementary or Alternative Medicines (CAM)2.
Ayurvedic system of treatment has been estimated to
meet 70-80% of the healthcare needs of India3.
Ayurvedic system of treatment is designed to
attain svasthya (to establish ones own natural state
on perfect health) and advocates samadosa
(structural and physiologically equilibrium),
samagni (equilibrium of metabolic processes),
samadhatu (equilibrium of body tissues),
samamalakriya (equilibrium of eliminative systems),
prasannendriya (equilibrium of senses),
prasannamana (equilibrium of mind) and
prasannatma (state of pure awareness or contended
__________
* Corresponding author
self). Ayurveda contains 8 branches of sciences and
10 different diagnostic tools based on tridosha
theory (three humours of body). Ayurveda also
advocates a system of prevention of diseases by
stipulating a set of practices as daily routine
(Dinacharya) and seasonal routine (Ritucharya).
Ayurvedic treatment system also takes into account
individual variations. Ayurvedic medicines are of
various types, so as to meet the diverse requirements
in the treatment of human illness. They are herbal
teas, infusions, decoctions, tinctures, capsules and
powders, infused oils, ointments, creams, lotions etc.
along with arishtas (fermented decoctions) and
asavas (fermented infusions)4. Arishtas and asavas
are considered as unique and valuable therapeutics in
Ayurveda. Though traditional knowledge in
literature as well as in practice exists about arishtas
and asavas, there was little effort to document,
preserve and improve this knowledge for betterment
of mankind. The objective of the paper is to
document this knowledge available in the traditional
literature as well as from the traditional practices,
bring out the technological details, analyze and list
out their medical applications. Finally, scope for
futuristic developments in the arena of microbial
fermentation and biomedical applications based on
the tools of modern scientific investigations is
discussed.
 SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES
Arishta and asava
Arishtas and asavas are self-generated herbal
fermentations of traditional Ayurvedic system. They
are alcoholic medicaments prepared by allowing the
herbal juices or their decoctions to undergo
fermentation with the addition of sugars. Arishtas are
made with decoctions of herbs in boiling water while
asavas are prepared by directly using fresh herbal
juices5-9. Fermentation of both preparations is brought
about by the addition of a source of sugar with
dhataki (Woodfordia fruticosa Kurz) flowers5. Many
contain additional spices for improving their
assimilation. They are moderately alcoholic (up to
12% by volume) and mostly sweetish with slight
acidity and agreeable aroma. These medicinal wines
have several advantages, like better keeping quality,
enhanced therapeutic properties, improvement in the
efficiency of extraction of drug molecules from the
herbs and improvement in drug delivery into the
human body sites10. The most cited traditional
literature about Indian Ayurvedic literature with the
coverage of arishta and asava includes Charaka
Samhita, Sushruta Samhita, Astanga Hridaya,
Bhaishajya Ratnavali, Sarngadhara Samhita,
Khadhanigragam, Arsaschikitsha, Sagasrayogam,
Chikitshasthanam, Yogaratnagaram, Asavarishtasan-
gragam, Howshathagunasangraham and Astangasan-
graham.
Traditional preparation of Arishta and asava
The basic equipments required are: an earthen pot
sufficiently large and strong with glazed exterior or a
glazed; porcelain jar of suitable size; a lid of correct
size to close the vessel; a cloth ribbon to seal the
vessel; a paddle like stirrer; a clean cloth of fine and
strong texture for filtering; a vessel to keep the juices
or boil the drugs6. The major components are divided
into 4 types according to their specific role in the
process6. These include: the main herbs from which
the extract or decoction is taken out as the case may
be. They yield drugs, which are pharmacologically
and therapeutically much important in the given
medicine and the name of the medicine is derived
from these herbs denoting their importance. The
flavouring agents are herbs besides contributing to the
flavour of the medicine have their own
pharmacological action too. The fermentation initiator
provides inoculum for the fermentation to start. The
medium of sugars is required for fermentation.
Analysis of components of typical arishta and asava
(Table 1) could also support and provide insights
549
about the basis of designing them. In Asokarishta, the
main herb is asoka (Saraca asoca De Wilde)11. Those
contribute for flavours are Cuminum cyminum L.,
Santalum album L. and Zingiber officinale Roscoe.
Woodfordia fruticosa (L.) Kurz as fermentation
initiator and jaggery as a source of sugar are also
present. Similarly in Kanakasava, Kanaka (Datura
metel L.) is the main herb while Piper longum L. and
Zingiber officinale Roscoe contribute for flavour12.
Further, Woodfordia fruticosa (L.) Kurz as well as
sugar and honey are present.
Process of preparation
The proportion of the different ingredients are
water 32 seers (or 1024 tolas; 1 tola =12 gm), treacle
or jaggery 12 and half seers (or 400 tolas), and honey
6 seers (or 200 tolas), medicinal substances (such as
roots, leaves or barks, etc. of plants cut into pieces)
1 seers (or 40 tolas), in powder or decoction7. The
basic drugs from which the extract is to be prepared
are first cleaned and rinsed in water to get rid of dirt.
In the case of fresh plants, they are cleaned,
pulverized and pressed for collection of juice. If the
drug is dry and to be used in the preparation of asava,
it is coarsely crushed and added to water to which the
prescribed quantities of honey, jaggery and/or sugar
are added. If it is an arishta, a decoction is obtained
by boiling the drugs in the specified volume of water
as given in the recipe. The water used should be
clean, clear and potable6. When the extracts are
obtained, the sugar (cane sugar), jaggery and/or honey
are added and completely dissolved. Sometimes, any
one or more of these sugary substances are omitted if
so directed in the recipe. The sugar, jaggery and
honey should be pure. The jaggery to be added should
be very old (prapurana) because fresh jaggery
aggravates kapha and suppresses the power of
digestion8. The flavouring agents are coarsely
powdered and added to the sweetened extract. Too
fine a powder of the flavouring agent is undesirable as
it causes sedimentation in the prepared medicine and
its filtration is difficult. Even if the recipe does not
prescribe the addition of any flavouring agents, they
can be added in the same proportion as for other
asava or arishta. In asavas, the avapa (drugs which
are added in powder form at the end) should be one in
tenth in quantity and honey should be three fourth in
quantity of jaggery.
The earthen pot or jar intended for fermenting the
medicine is tested for weak spots and cracks and
550 INDIAN J TRADITIONAL KNOWLEDGE, VOL 7, No. 4, OCTOBER 2008
similarly a lid is also chosen6. It should be prepared of
the soft mud collected from the silt in the bank of
river or lake. It should be greasy, thick, light and
smooth. It should be free from holes or cracks and
homogenous. Echo should come out from inside of
this jar. Its circumference in the middle should be 42
angulas (1 angula = inches) and its height should
be 43 angulas. Its wall should be one angula in
thickness and compact. In shape (pot shape), it should
be like the fruit of bakula (Mimusops elengi L.)8. The
internal surfaces of the pot and the lid are wiped with
a clean dry cloth and cows ghee is smeared on this
surface to prevent oozing out of the contents when
poured and kept for fermentation. The pot should be
perfectly dry before ghee is smeared and if it be
moist, ghee will not stick, penetrate and block the
pores. The infiltration of the pot besides preventing
oozing strengthens the pot also. Glazed porcelain
ware may also be used instead of earthen ware6. In
large scale, the fermentation is carried out in huge
wooden vats with wooden covers (Fig.1). The vat is
made air tight. The filtration is carried out by electric
filter presses with filter sheets which efficiently
separate the suspended particles and isolate clear
medicine. The powdering, grinding and mixing are
done by mills, pulverizers and mixing machines. The
decoctions are prepared in large steam jacketed
boilers, heated by super heated steam under pressure6.
Inoculum
When the pot or the jar is ready, the sweetened and
flavoured drug extract is poured into it up to three
fourth of the capacity. The unfilled space provides
room for the fermenting liquid when it rises up due to
frothing and evolving of a large amount of gases.
Otherwise, the medium may damage the container
and flow out. Then, the inoculum has to be added to
initiate fermentation. The process of fermentation
necessitates the presence of fermenting micro-
organisms, yeasts. In the preparation of alcoholic
medicaments in the Ayurvedic Systems, the inoculum
of yeasts comes from the dhataki flowers, which
contain the wild species of yeast. These flowers are
nectariferous and highly tanniferous. The flowers
contain the yeast spores in the dry nectariferous
region6,13,14. The presence of tannin both in hops and
in these flowers favours suitable environment for
yeast growth. The flowers are added and the contents
are stirred well to distribute the inoculum of yeast.
Apart from the fire flame flowers (dhataki), if other
ingredients like honey and raisins (gum) are added,
they also contain wild yeasts. When fire flame flowers
are not used in some preparations, the inoculum of
yeasts either from the mahua (Madhuca longifolia
Macbr.) flowers, the honey or raisins suffice initiating
the process of fermentation. The yeasts multiply
rapidly by division in a short time6. Finally, the vessel
should be closed and sealed. Sealing is done by
winding around a long ribbon of cloth smeared with
clay on one surface. While sealing, the blank surface
of the ribbon should line the rim of the vessel and lid
and the clay side should be external. After sealing, the
vessel is placed in a dark place without much
circulation of air. It may be kept in a grain store
buried in a heap of grain or into a pit in the soil. Soft
packing of straw should be provided around the vessel
to prevent breakage by any force6.
The fermentation process
During autumn and summer seasons, fermentation
takes place in 6 days. In winter, it takes 10 days.
During rainy season and spring, fermentation takes
place in 8 days8. The fermentation vessel is left
undisturbed for a month and then opened. The
medicine is filtered and taken for use. If the filtered
medicine shows further sedimentation, it is allowed to
stand for few more days and again filtered to separate
the sediment. In the usual practice, 7-10 days are
enough in the hot tropical climate and the long period
of 30 days is allowed in cool temperature climate
when biological activity is at its low6. In old practices,
performing fermentation in a heap of whole grain of
that season was indicated.
Storage and usage
The filtered medicine is stored in tightly stoppard
glass bottles and taken for use whenever necessary.
The asava and arishta maintain good for any length
of time and actually the medicinal value of the
preparation is said to increase with time. If asava or
arishta shows any sign of mould development at any
stage, it should be rejected as unfit for use. Asava or
arishta are mixed with an equal volume of water
before consumption. The container should be kept
well closed as these sweet medicines attract flies and
ants6.
Doses
The dose of both the asava and arishta is one pala
(48 ml approx.). Arishta is better than asava as the
former is light because of boiling. Their properties are
determined on the basis of the property of drugs used
 SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES 551

Table 1-Typical representation of an Arishta and Asava

Contents Families Plant parts used Quantity
Asokarishta
Saraca asoca (Roxb.)De Wilde Caesalpiniaceae Bark 400 tola
Nigella sativa L. Ranunculaceae Seeds 4 tola
Jaggery -- -- 800 tola
Cyperus rotundus L. Cyperaceae Tubers 4 tola
Zingiber officinale Roscoe Zingiberaceae Rhizome 4 tola
Coscinium fenestratum Colebr. Menispermaceae Rhizome 4 tola
Kaempferia rotunda L. Zingiberaceae Rhizome 4 tola
Terminalia chebula Retzius Combretaceae Fruits 4 tola
Phyllanthus emblica L. Euphorbiaceae Fruits 4 tola
Terminalia bellirica (Gaertn.) Roxb. Combretaceae Fruits 4 tola
Mangifera indica L. Anacardiaceae Seeds 4 tola
Cuminum cyminum L. Apiaceae Seeds 4 tola
Adhatoda vasica Nees Acanthaceae Root bark 4 tola
Santalum album L. Santalaceae Wood powder 4 tola
Woodfordia fruticosa (L.) Kurz Lythraceae Flowers 64 tola
Water -- -- 4 drona

Kanakasava (Datura metel L.) Solanaceae Whole plant 16 tola

Adhatoda vasica Nees Acanthaceae Root & bark 16 tola
Glycyrrhiza glabra L. Fabaceae Root 8 tola
Piper longum L. Piperaceae Fruits 8 tola
Solanum surattense Burm.f. Solanaceae Root 8 tola
Mesua nagassarium (Burm.f.) Kosterm. Clusiaceae Flowers 8 tola
Zingiber officinale Roscoe Zingiberaceae Rhizome 8 tola
Clerodendrum serratum (L.) Moon Verbenaceae Root 8 tola
Abies spectabilis (D.Don) G.Don Pinaceae Flowers 8 tola
Woodfordia fruticosa (L.) Kurz Lythraceae Flowers 64 tola
Vitis vinifera L. Vitaceae Fruits 80 tola
Sugar -- -- 400 tola
Honey -- -- 200 tola
Water -- -- 15 liter
1 tola = 12 gm; 1 drona = 12.288 kg

Table 2 Categorization of Arishta and Asava

Ailments Name of the arishta/asava
Pediatrics
Fever Arvindasava
Cough Arvindasava
Digestive disorders Arvindasava
Intestinal problems Mustharishta
Constipation Arvindasava
Scabies and boils Moolakadyarishta
Skin diseases Moolakadyarishta
Rickets Arvindasava
Inflammation Moolakadyarishta
Appetizer Arvindasava
Growth promoter Arvindasava
General tonic Balamritha
Immunity enhancer Arvindasava, Balamirtha
Nervous system
Paralysis Dasamoolarishta, Dhanwanthararishta, Vidangasava, Balarishta
Nervous disorder Balarishta, Jeerakadhyarshta, Aswagandharishta, Mrigamadasava
Contd
552 INDIAN J TRADITIONAL KNOWLEDGE, VOL 7, No. 4, OCTOBER 2008

Table 2 Categorization of Arishta and Asava Contd

Ailments Name of the arishta/asava

Pediatrics
Nervous Weakness Dhanyamla
Nerve tonic Saraswatharishta, Aswagantharishta, Dasamoolarishta
Rejuvenator Aswagandharishta , Saraswatharishta
Improves concentration Saraswatharishta
Tension Aswagandharishta
Insomnia (unable to sleep) Aswagandharishta ,Angurasava, Saraswatharishta, Draksharishta
Loss of memory Aswagandharishta
Mental disorder Saraswatharishta, Aswagandharishta, Dasamoolarishta
Blood and circulatory system
Anaemia Dasamoolarishta, Draksharishta, Kumaryasava, Bringarajasava, Chavikasava, Loharishta,
Gomoothrasava, Khadirarishta, Lodharasava, Lohasava, Parpatadyarishta, Pippalyasava,
Punarnavasava, Poothikaranjasava, Rohitakarishta, Sudarsanasava, Useerasava, Dhatriarishta
Cardiac disorders Dasamoolarishta, Parthadyarishta, Khadirarishta, Sudarsanasava, Draksharishta
Cardiac tonic Parthadyarishta
Controlling blood pressure Parthadyarishta
Haemostatic Babularishta, Kumaryasava
Blood Purifier Useerasava, Babularishta, Ashokarishta, Panchathiktarishta, Dhatriarishta, Kumaryasava,
Sarawathaarishta, Sarivadyarishta, Sarivadyasava
Blood toner/nourishment Kumaryasava, Drakshasava, Draksharishta
Haemothermia Kanakasava, Useerasava, Vasakadyarishta
(bleeding from parts of the body)
Respiratory system
Cough Bringarajasava, Drakshasava, Draksharishta, Mridvikarishta, Khadirarishta, Sudarsanasava,
Swasamurutha, Vasakasava, Vasakadyarishta, Vasarishta , Kalmeghasava, Babularishta,
Kumaryasava, Dasamoolarishta
Cold Swasamurutha, Drahshasava, Vyoshamritha
Bronchitis Draksharishta, Babularishta, Bringarajasava, Vasarishta
Asthma Jeerakadhyarishta, Kanakasava, Lohasava, Swasamurutha, Vasarishta, Vidaryadyasava,
Mrigamadasava, Dasamoolarishta, Draksharishta Kumaryasava, Babularishta
Throat disorder Draksharishta
Pulmonary tuberculosis Dasamoolarishta, Mrigamadasava, Kanakasava, Sarivadhyasava, Jeerakadhyarishta,
Sarivadyarishta, Dhanwanthararishta
Lung diseases Parthadyarishta, Dasamoolarishta
Respiratory disorder Dasamoolarishta, Draksharishta, Dhanwanthararishta,Chavikasava, Kumaryasava,
Drakshasava, Sarivadhyasava,sarivadyarishta
Digestive and Excretory system
Vomiting Drakshasava, Mrigamadasava
Stomach pain Viswamrita
Ailments Name of the arishta/asava
Indigestion Chavikasava, Chitrakasava, Dhanwanthararishta, Drakshasava, Duralabharishta, Lohasava,
Madhukasava , Mridvikarishta, Pippalyasava , Muktakarishta, Abhayarishta, Mustharishta,
Poothikaranjasava, Viswamrita, kutajarishta, Amritarishta, Vyoshamritha
Amoebic dysentery Kutajarishta, Muktakarishta
Diarrhoea Kutajarishta, Ahifenasava, Babularishta, Bilvasava, Muktakarishta, Mustharishta,
Patrangasava, Viswamrita, Takrarishta
Gastric problems Balarishta, Drakshasava, Pippalyasava, Babularishta, Jeerakadhyarishta, Surasava,
chandanasava, kumaryasava
Gastric/peptic ulcers Kumaryasava
Intestinal parasites Kutajarishta, Kumaryasava, Aragwadharishta, Loharishta, Vidangasava, Khadirarishta,
Vidangarishta
Intestinal problems Arvindasava, Falasava, Lodharasava, Loharishta, Lohasava, Kalmeghasava, Pippalyasava,
Madhukasava, Bilvasava, Muktakarishta, Viswamrita, kutajarishta, Devadarvyarishta
Contd
 SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES 553

Table 2 Categorization of Arishta and Asava Contd

Ailments Name of the arishta/asava
Pediatrics
Piles Kutajarishta, Abhayarishta, Amritarishta, Aragwadharishta, Loharishta, Chitrakasava,
Devadarvyarishta, Duralabharishta, Lodharasava, Lohasava, Poothikaranjasava,
Poothivalkasava, Dasamoolarishta, kumaryasava, Takrarishta, Danthyarishta
Constipation Kumaryasava, Abhayarishta, Angurasava, Danthyarishta, Duralabharishta, Draksharishta
Jaundice Dasamoolarishta, Parpatadyarishta, Sudarsanasava, Dhatriarishta
Abdominal disorder Falasava, Vyoshamritha, Punarnavarishta
Enlargement of liver Kumaryasava, Bringarajasava, Parpatadyarishta
Liver disorder Danthyarishta, Punarnavarishta
Appetizer Arvindasava, Aswagandharishta, Chandanasava, Drakshasava Draksharishta, Angurasava,
Loharishta, Babularishta, Lohasava, Mustharishta, Viswamrita, Dhatriarishta, Takrarishta
Lodharasava
Intoxicant Surasava
Urinary system
Diuretic Balarishta, Chandanasava, Draksharishta, Drakshasava, Punarnavarishta
Urinary infection Naleekerasava
Urinary disorders Chandanasava, Dhanwanthararishta, Palashpushpasava, Patrangasava Babularishta,
Devadarvyarishta, Poothikaranjasava, Ashokarishta, Abhayarishta
Reproductive system
Spermatorrhoea Chandanasava, Patrangasava
Seminal weakness Saraswatharishta
Sexual stimulating tonic Mrithasanjeevani-arishta
Female Uterine disease Ashokarishta
Menstrual disorders Ashokarishta
Vaginal disease Ashokarishta, Dhanwanthararishta
Gonorrhoea Chandanasava, Patrangasava, Babularishta
Sterility in female Bringarajasava, Dasamoolarishta
Syphilis Sarivadyarishta, Sarivadhyasava
Female tonic after delivery Dhanwanthararishta, Jeerakadhyarishta
Immune system
To enhance Immune system Arvindasava, Dasamoolarishta, Draksharishta
Enlargement of spleen Kumaryasava, Bringarajasava, Parpatadyarishta, Khadirarishta
Spleen disorder Lohasava, Poothikaranjasava, Poothivalkasava, Rohitakarishta
Auto immune diseases Balarishta, Chandanasava
General Ailments
Weakness Aswagandharishta, Loharishta, Mridvikarishta, Mrithasanjeevani-arishta, Draksharishta,
Dakshasava
Body Ache Vidaryadyasava
Health Tonic Dasamoolarishta, Draksharishta, Balarishta
Body Nourishment Madhukasava, Dasamoolarishta, Vidaryadyasava
Rejuvenator Mahamanjisthadyarishta
Tiredness Angurasava, Lodharasava, Mridvikarishta
Cooling Effect Chandanasava, Kumaryasava, Naleekerasava, Sarivadhyasava, Sarivadyarishta
Oedema Vasasava, Punarnavarishta
To reduce obesity Loharishta, Lodharasava
Diabetes Loharishta, Devadarvyarishta, Lodharasava, Lohasava, Saribadyasava, Useerasava,
Dhatriarishta
Cancer Khadirarishta
Fever Kutajarishta, Amritarishta, Bringarajasava, Danthyarishta, Dhanwanthararishta, Kanakasava,
Parpatadyarishta, Sudarsanasava, Panchathiktarishta, Draksharishta, Drakshasava,
Dhatriarishta
Endocrinal deficiency Kumaryasava
Rheumatism Balarishta, Devadarvyarishta, Nimbamrithasava, Sarivadhyasava, Saribadyasava,
Sarivadyarishta
Ascites Punarnavasava, Poothivalkasava, Rohitakarishta, Dhanyamlam, Abhayarishta, Danthyarishta,
Lohasava, Parpatadyarishta
Contd
554 INDIAN J TRADITIONAL KNOWLEDGE, VOL 7, No. 4, OCTOBER 2008

Table 2 Categorization of Arishta and Asava Contd

Ailments Name of the arishta/asava
Pediatrics
Skin problems
Skin diseases Aragwadharishta, Loharishta, Babularishta, Nimbamrithasava, Chitrakasava,
Devadarvyarishta, Gomoothrasava, Khadirarishta, Lodharasava, Nimbarishta, Sarivadhyasava,
Sarivadyarishta, Panchathiktarishta, Lohasava
Foul wounds Aragwadharishta, Lohasava, Nimbamrithasava
Leucoderma Aragwadharishta, Chitrakasava, Gomoothrasava, Loharishta
Infectious Diseases
Malaria Amritarishta, Vasakasava, Panchathiktarishta
Pneumonia Dasamoolarishta, Drakshasava
Influenza Drakshasava
Leprosy Khadirarishta, Vasakasava
Cholera Ahifenasava, Muktakarishta
Others
Poisonous bites Sirisharishta
Alcoholism Srikhandasava

Fig. 1 Preparation of arishtas and asavas by traditional methods

in their preparation15. A person should take these Arishta and asava products for treatment
preparations in such a dose as would not cause Compilation of arishta and asava products could
intoxicated movement of eye balls and perversion of end up with 79 products, of which 37 falls into the
mental activities8. category of asava, 38 into arishta and the remaining
 SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES
4 arishta are named as amirtha (Viswamritha,
Balamritha and Swasamrutha, Vyoshamritha). These
products have also been commercialized. Further,
the number of arishta and asava products and the
nature of information available are compiled.
Usefulness of arishta and asava products is
categorized in relation to human system of diseases
(Table 2). There are arishta and asava meant for the
treatment of various problems in pediatrics, nervous
system, blood and circulatory system, respiratory
system, digestive and excretory system, urinary
system, reproductive system, immune system, skin
problems, worm infections, general illness and
infectious diseases etc.
Conclusion
The study demonstrates the therapeutic potential
of arishta and asava products. Though arishta and
asava are preparations from plant materials, the role
of microorganisms in this fermentation process is not
at all realized. In fact, all arishta and asava
preparations are biomedical fermentations mediated
by microorganisms. There is rarely any attempt to
access the nature of microorganisms and their role in
therapeutic properties. There were few reports on
scientific validization of selected arishta and asava.
The purpose of using flowers of Woodfordia
fruticosa (L.) Kurz. in Nimba arishta was
investigated16. The antibacterial activity of
Takrarishta was reported17. An approach for the
standardization of arishta and asava was also
performed18.
Arishta and asava are considered unique as they
have several advantages10. Classical literature
indicates that they posses better keeping quality,
which is likely due to the contribution of fermentation
to preservation. The microbes involved in this process
mediate this process; enhanced therapeutic properties,
which may be due to the microbial biotransformation
of the initial ingredients of arishta and asava into
more effective therapeutics as end products;
improvement in the extraction of drug molecules from
the herbs by alcohol-aqueous milieu, which is also
produced by microbes; improvement in drug delivery
in the body, which may also be at least partially due
to microbial biotransformation either because of
biotransformation or because of alcohol-aqueous
milieu. These products in general possess preservative
properties, potentization of drug due to
biotransformation mediated by native microbes,
555
improvement in drug extraction and drug delivery.
The potential of the arishtas and asavas, which is
controlled by the profile of chemical compounds, can
be modulated based on the nature of ingredients, type
of fermentation and microorganisms involved.
Though there is an extensive list of arishta and asava
products with diverse medicinal properties, there is lot
of scope to work with them microbiologically,
biochemically and pharmacologically. This will make
arishta and asava as scientifically validated products
for the betterment of human life
Acknowledgement
The financial support in the form of a research
project granted by the Department of Secondary and
Higher Education, Ministry of Human Resource
Development, Government of India is
acknowledged. Authors are indebted to TN
Narayanan Varier and TR Sasi Varier of Ashtanga
Ayurvedics (P) Ltd, Tiruchirappalli, Tamil Nadu for
their fruitful discussions, for providing some
literature and help in the translation of certain
Sanskrit words.
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