Therapeutic importance of Asava and Arista (Fermentative Formulation) in Ayurveda: A review

 

Purnendu Panda*, Indu.S, Banamali Das, G.C. Bhuyan, M.M. Rao

Central Ayurveda Resecarch Institute, Bhubaneswar, Odisha.

 

ABSTRACT:

The concepts of drug dosing and route of administration of drugs play a vital role in the biological efficacy of drugs. The selection of proper dosage forms and frequency of drug administration are essential for acquiring desired biological effects of drugs. In Ayurveda, the term Kalpana resembles various dosage forms, i.e., liquid, semisolid, and solid. Kalka, Vati, Bhasma, Asava/ Arishta, Kwatha, Churna, etc., are various dosage forms utilized in Ayurveda therapies mainly for internal administration of drugs. Asava and Arista, two important Ayurvedic formulations, have been used for more than 3000 years for the treatment of various diseases. They are effective, palatable, stable, and most importantly, they have no side effects. 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 added sugars. Arishtas are made with decoctions of herbs in boiling water. Asavas are prepared by fermentation of fresh herbal juices. The formulation prepared by fermentation of decoction is called arishtas, while that prepared without fermentative preparation without decoction is called Asava. Acharya Sarangadhara described the preparation and properties of different Asava and Arista. Baisajyaratnavali, also known as Ayurveda's therapeutic index, mentioned more than 40 Asava and Arista preparations for treating various diseases. This paper aims to document the available information about the different Asava and Arista with their therapeutic applications.

 

 

 

INTRODUCTION:

Ayurveda is one of the ancient traditional medical science served to mankind over 5000 years old and is still being practiced today. It has been recognized by World Health Organisation (WHO) and has become enormously popular in western countries. Herbal formulations have importance due to their natural alternatives, affordability, safety, and harmlessness compared to other medical systems. Herbal formulations are used by the majority of people all over the world for their primary health care.

 

More than 20000 medicinal plant species have been recorded, and around 500 traditional communities use about 800 plant species to treat different ailments. According to the WHO, about 70% of the Indian population uses conventional and alternative medicines for curing various diseases. Ayurvedic system of medicine consists of different types of dosage forms, among which Arista (fermented decoction) and Asava (fermented infusion) are considered superior to other doses forms due to their easy palatability, accelerated therapeutic action, and enhanced drug concentration^1-2. Aristas are made with decoctions of herbs in boiling water while Asavas are prepared by directly using fresh herbal juices^3-6. Fermentation of both preparations takes place by the addition of a source of sugar with dhataki (Woodfordia fruticosa Kurz) flowers. Many preparations contain additional spices for improving their assimilation. They are moderately alcoholic and sweetish with slight acidity and agreeable aroma. The presence of alcohol in the formulation shows several merits, like better quality, enhanced therapeutic potency, efficiency for extracting drug molecules from the herbs, and improvement in drug delivery into the human body sites⁷. In this review, the historical development, preparation methods, and parameters affecting the preparation of Asava-Arista are elaborated.

 

Historical Developement of Asava and Arista:

Alcoholic preparation like sura was mentioned for human use in vedic period. In Samhita period there was detailed description of pharmaceutical and therapeutical aspects of fermanted products. In charak Samhita 30 types of Asava and Arista are mentioned for treating various ailments^8-9. Acharya Susruta described 21 types of Asava and Arista with 46 kinds of madya¹⁰. In ‘Susruta’ Sutra 44th chapter, there is a mention of the term ‘Aristha’ 'Dalhana', the commentator of 'Susruta' was the first scholar to describe the difference between the 'Asavas and Aristas'. According to 'Dalhana', 'Aristas' is the predominance of 'dravyas' (drugs), whereas in 'Asavas', drava (liquid) is more important. In Ashtanga hridaya text there is a mention of number of Alcohol containing preparations in the context of ‘Ritucarya’ I.e-In Hemanta rituGauda, Accha Sura and Sura. In Vasanta rituAsava, Aristha, Sidhu and Mardwika and inVarsa ritu Madhwaristha etc. have been mentioned and recommended for use. Acharya Vagbhatta first mentioned the used of Dhataki Puspa (Woodfordia fruticosa) along with other ingredients¹¹. In the Sarangadhara Samhita Acharya Sarangadhara described Asava And Arista in 10 th chapter of madhyama khanda¹². Classified Asava and Arista as per their preparation method. The fermentative preparation without decoction is called as Asava, whereas the fermentative preparation prepared with decoction is called as Arista. He also mentioned Sidhu, Sura, Varuni, Sukta, Vinista, mdhusukta, Gudasukta, Sukta and Kanjika etc. with 13 types of asava arista. In Bhasajya Kalpana text which is nowadays known as the Therapeutic Ayurvedic index mentioned 44 numbers of Asava arista preparations. In the 20th century Ministry of AYUSH, Govt of India published Ayurveda Formulary of India, and it contains name and reference of the Formulation, ingredient, method of preparation, dose, Anupana, and also its indication¹³.

 

Preparation of Arista and Asava:

The method of preparing Asava Arishtas are known as sandhana kalpana in Ayurveda. General Methods used in preparing Plants in Asava and Arishta are infusion and decoction. In the decoction (kwatha) process, the crude drug is made coarsely powdered and boiled in a specified volume of water till the volume of water is reduced to one fourth. Leave it for self-cooling and filter it. The Asava Arista preparation is suitable for extracting water-soluble, heat-stable constituents. The decoction is kept in a fermentation vessel (Mud pot or stainless steel pot). According to the formula, sugar, jaggery, or honey is dissolved, boiled, and added. Dhataki puspa (flowers of Woodfordia fruticosa Kurz) and drugs mentioned as praksepa dravyas (supplementary additive ingredient) are made into coarse powdered and added. The fermentative vessel should be perfectly dry before ghee is smeared,. The infiltration of the vessel, besides preventing oozing, strengthens the fermentative vessel also. Glazed porcelain ware may also be used instead of earthenware 12. On a large scale, the fermentation is carried out in substantial wooden vats with wooden covers. The vat is made air-tight. Electric filter presses carry out the filtration with filter sheets which efficiently separate the suspended particles and isolate clear medicine. The decoctions are prepared in considerable steam jacketed boilers, heated by superheated steam under pressure. The mouth of the fermentation vessel is covered with an earthen and stainless steel lid, and the joint place is sealed with seven layar clay-smeared cloth. The fermentative vessel is kept either in a special room, in an underground, in the paddy for the duration of fermentation as far as possible, a constant temperature may accelerate the fermentation. The vessel is left undisturbed for a specific period, the lid is removed and the examined the product, whether the fermentation process is completed or not. After completion of the process, the fluid is first separated from the fermentation vessel and filtered it after two/three days, when the fine suspended particle settled down. Even though the pot is opened after a month, medicine is taken in usual practice.10-20 days are enough in a hot tropical climate, and the long period of 30 days are observed in cool climate where biological activities is at its low. Then it is strained and bottled. Instead of decoction, in case of the Asava preparation, the normal water has been used with the praksepa dravya, sugar, jaggery, and dhataki puspa^14-18.

 

Importance of Asava and Arishta:

These formulations are very stable. The bioactive products of fermentation are continuously exposed to a low concentration of alcohol. Indeed, the medicinal properties of Asava and arishta increase with time. The constant presence of alcohol in these formations may detoxify certain photochemical and increase the potency of others. These fermented extracts have immediate therapeutic effects at low doses. Thus, the aqueous nature of the extract may promote increased drug uptake by the target organs. Improvement in the efficiency of the extraction of drug molecules from the herbs and it also improves in drug delivery in the human body sites. They are moderately alcoholic and mostly sweetish with a slightly acidic and agreeable aroma. Use of vessels and preparation conditions Materials like glass, aluminum, tinned-copper, stainless steel, porcelain jars, and earthen pots can be used for different preparations of asava and Arista no change in TLC pattern and analytical values of Aristas obtained from decoction prepared in various material vessels. Vessel of tinned-copper was a better choice for the fermentation process. However, the decoction prepared in aluminium vessel shows the presence of traces of aluminium. There is no significant difference in quantum or alcohol production in glass vessels and earthen pots. Preparations in glass vessels will be more acidic than those from an earthen pot¹⁹.The Asava and Arista are clear liquids without froth. They possess the pleasant aromatic odour of alcohol with a slightly sweet taste. It should not have a sour taste. Physicochemical parameters like total solid content, specific gravity, pH, density, extractive value, viscosity, surface tension, refractive index are used for standardization. The photochemical screening for tannins, alkaloids, reducing sugars, non-reducing sugars, alcohol, and total sugar are commonly used parameters for the standardization of Asava and Arishta. Iron, magnesium, calcium, phosphate, sulphates, ash value, sodium and potassium are also done. Thin layer Chromatography (TLC) technique is used to test Asava and Arishta. Studies have also been conducted for quantitative analysis of nitrogen content, proteins, and lipids as additional test parameters. Apart from all the evaluation parameters, the determination of alcohol content is very important. The alcohol generation facilitates extraction of active constituents present in plant drugs. Self-generated alcohol also supports presentation and has better therapeutic properties. Total alcohol content of fermented herbal preparation can be determined by the specific gravity of distillate which involves distillation of formulation and then the measurement of specific gravity^20-22.

 

Merits of Sandhana Kalpana (Biomedical Fermentation):

Undesirable sugars are removed from the plant materials by fermentation, making the product more bio-availability by removing side effects such as bloating. As the fermentation process undergoes a gradient increase of alcohol level, it extracts a wide range of active ingredients from the herb than any other method of extraction. Yeast acts as a natural cleansing system because of the natural binding of the yeast cell wall with heavy metals and pesticide residue. Fermentation removes the contamination and reduces the toxicity of some toxic components in plants. Herb cells are ruptured by the fermentation process and exposed openly to the mainstream, where the cell walls are broken down by bacterial enzyme, which further assists in the leaching process. The fermentation process creates an active transport system that removes the constituents from the herbal material to the mainstream.

 

Impotant classical Asava/Arista^23-24

Sl. No	Name of Asava/Arista	Roga(Disease)	Dose	Reference
1.	Abhayarista	Arsa adhikara	12-24 ml	Bhaisajya Kalpana
2.	Amritarista	Jwara adhikara	12-24 ml	Bhaisajya Kalpana
3.	Aravindasava	Balaroga adhikara	3-12 ml	Bhaisajya Kalpana
4.	Ashokarista	Strirogaadhikara	12-24 ml	Bhaisajya Kalpana
5.	Aswagandharista	Murchhaadhikara	12-24 ml	Bhaisajya Kalpana
6.	Ahiphenasava	Atisaraadhikara	5-10 drops	Bhaisajya Kalpana
7.	Usirasava	Raktapittaadhikara	12-24 ml	Bhaisajya Kalpana
8.	Kanakasava	Hikkaswasadhikara	12-24 ml	Bhaisajya Kalpana
9.	Karpurasava	Agnimadyadhikara	5-10 drops	Bhaisajya Kalpana
10.	Kutajarista	Atisaradhikara	12-24 ml	Bhaisajya Kalpana
11.	Kumaryasava	Gulma chikitsa	12-24 ml	Yogaratnakara
12.	Khadirarista	Granthi, krimi etc	12-24 ml	Sarangadhara Samhita
13.	Chandanasava	Sukramehadhikara	12-24 ml	Bhaisajya Kalpana
14.	Jirakarista	Strirogadhikara	12-24 ml	Bhaisajya Kalpana
15.	Dantyadyarista	Gulma,Sotha etc	12-24 ml	Astangahrudaya
16.	Dasamularista	Vatavyadhi	12-24 ml	Sarangadhara Samhita
17.	Devadarvarista	Pramehadhikara	12-24 ml	Bhaisajya Kalpana
18.	Draksarista	Daurbalya	12-24 ml	Sarangadhara Samhita
19.	Parthadyarista	Hrudroga	12-24 ml	Bhaisajya Kalpana
20.	Pippalyadyasava	Grahani, Gulma	12-24 ml	Bhaisajya Kalpana
21.	Punarnavasava	Sotharogadhikara	12-24 ml	Bhaisajya Kalpana
22.	Balarista	Vatavyadhyadhikara	12-24 ml	Bhaisajya Kalpana
23.	Madhukasava	Grahani	12-24 ml	Astangahrudaya
24.	Mustakarista	Agnimandyadhikara	12-24 ml	Bhaisajya Kalpana
25.	Mrugamadasava	Jwaradhikara	5-10 drop	Bhaisajya Kalpana
26.	Mrutyusanjivanisura	Jwaradhkara	20-60 drop	Bhaisajya Kalpana
27.	Mrudwikarista	Grahani,Gulma	12-24 ml	Sarangadhara Samhita
28.	Lodhrasava	Grahani ,Meha	12-24 ml	Astangahrudaya
29.	Rohitakarista	Plihayakrutrogadhikar	12-24 ml	Bhaisajya Kalpana
30.	Lohasava	Pandu	12-24 ml	Sarangadhara Samhita
31.	Vasakasava	Raktapitta	12-24 ml	Gadanigraha
32.	Vidangarista	Urusthambha, Gandamala	12-24 ml	Sarangadhara Samhita
33.	Srikhandasava	Madatyayadhikara	12-24 ml	Bhaisajya Kalpana
34.	Saraswatarista	Rasayanadhikara	12-24 ml	Bhaisajya Kalpana
35.	Sarivadyasava	Pramehpidakadhikara	12-24 ml	Bhaisajya Kalpana
36.	Draksasava	Arsorogadhikara	12-24 ml	Bhaisajya Kalpana
37.	Punarnavadyarista	Sotharogadhikara	10-25 ml	Bhaisajya Kalpana
38.	Babbularista	Ksaya,kustha	10-25 ml	Sarangadhara Samhita
39.	Kalameghasava	Yakrutplihabrudhi	10-30 ml	Bhaisajyasarasamgraha
40.	Kiritarista	Visamajwara	10-30 ml	Vaidyayogaratnabali
41.	Takrarista	Grahanirogadhikara	12-24 ml	Bhaisajya Kalpana
42.	Duralabharista	Grahani,Pandu	12-24 ml	Gadanigraha
43.	Nalikerasava	ValiPalitya	12-24 ml	Gadanigraha
44.	Panchatiktarista	Visamajwara	10-30 ml	Vaidyayogaratnabali
45.	Patrangasava	Pradararogadhikara	12-24 ml	Bhaisajya Kalpana
46.	Palasapuspasava	Mutrakuchhra	15-30 ml	Bhaisajyasarasamgraha
47.	Pindasava	Grahani	20-50 ml	Charaka samhita
48.	Yogarajasava	Vatavyadhi	20-50 ml	Gadanigraha
49.	Vidangasava	Urusthambha,Krumi	12-24 ml	Gadanigraha
50.	Sarkarasava	Arsa,Grahani	12-24 ml	Yogaratnakar

 

CONCLUSIONS:

From this review, it may be concluded that Asava and Arista are the best formulation in Ayurvedic preparation as they possess better quality due to self generation of alcohol by fermentation, where microbial transformation initiate alcohol formation which helps in extraction of therapeutic attributes and thereby increases the bioavailability of the ingredients. The hydro-alcoholic extraction of phytoconstituents from the herbs shows improvement in drug delivery in the consumer's body. Biotransformation in the formulation is mediated by native microbes, which potentiates the drug and preserves the formulation. Sandhana Kalpana (Preparation of Asava Arista) denotes the process of acceleration of chemical and biochemical reaction that causes its Samskara, which extracts bioavailability properties to the formulations.

 

ACKNOWLEDGMENT:

The authors are thankful to the Director general, Deputy director General of CCRAS for providing adequate support to carry out the review work.

 

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Received on 06.08.2022         Modified on 30.08.2022

Accepted on 12.09.2022     ©A&V Publications All right reserved