Arista and Asava

Arista and Asava

Content

•       Difference between arista and asava

•       Method of preparation of arista and
asava

•        Characteristics of arista and asava

Objective

At the
end of this lecture, student will be able to

•       Differentiate arista and asava

•       Explain the method of preparation of
arista and asava

Ayurvedic dosage forms

On the
basis of physical form Ayurvedic dosage form are classified in to four groups

 1. Solid dosage
form: Gutika, vatika

2. Liquid dosage form: Asava, Arista, Taila, panak,
arka

3. Semi solid dosage form: Avleha, paka, Lepa, ghrita

4. Powder dosage form: Bhasma, satva, pisti, lavana,
churna          

Arista  and Asava
– Medicinal  preparations prepared by
soaking the drugs either in the powder/decoction (kasaya)  form in a solution of sugar or jaggery for a
specific period of time, during which fermentation generating alcohol, thus
facilitating the extraction of active principles present in the drug, it also
serves as a preservative

Arista

Ø  Arista
: It is prepared by fermenting decoction of drugs along with sugar or jaggery

General composition:

Ingredient	Examples
Medicinal drugs	Herbal – Juice, decoction of various parts of the plant Animals – Ghee, honey Minerals – Iron, gold
Liquids	Water, gomutra, butter milk
Sweet substance	Jaggery (guda), sugar, madhuk pushpa
Prakshepaka Dravyas	Dhataki puspha

Method of Preparation:

Ø  Kashaya
is prepared from the coarsely powdered drugs as per the formula

Ø  Obtained
kashaya is strained and placed in fermentation vessel/pot

Ø  Weighed
quantity of sugar/jaggery according to the formula is dissolved in water,
boiled and added

Ø  Prakshepaka
dravyas are added, if mentioned in the formula

Ø  Contents
are stirred with a wooden rod, which encourages the growth of yeast and play an
imp role in fermentation

Ø  Mouth
of the vessel covered with an earthen lid

Ø  Edges
are sealed with clay smeared cloth wounded in seven layers

Ø  Closed
vessel is kept in a special room in an underground  cellar or heap of paddy (To ensure constant
temperature)

Ø  Variation
in temperature may accelerate or impede fermentation

Ø  After
specified period of time the contents are examined to ensure the fermentation
is complete

At Onset of fermentation	At completion of fermentation
Prakshepaka dravyas float	Sink
Effervescence	No effervescence
Hissing sound	No sound
Extinguishing of burning candle	Continuation of burning
Lime water turns milky	No change

Ø 
Fluid is decanted and strained after 2-3 days,
when fine particles settled at the bottom

Asava

Ø  Asava
: It is prepared by fermenting fine powder of drugs along with sugar or jaggery

General composition:

Ingredient	Examples
Medicinal drugs	Powdered drugs of herbal, animal or minerals
Liquids	Water, gomutra, butter milk
Sweet substance	Jaggery (guda), sugar, madhuk pushpa
Prakshepaka Dravyas	Dhataki puspha

Method of Preparation:

Ø  Weighed
quantity of sugar/jaggery according to the formula is dissolved in water,
boiled and added to fermentation pot

Ø  Weighed
quantity of drug/s as per the formula in fine powder form are added

Ø  Prakshepaka
dravyas are added, if mentioned in the formula

Ø  Contents
are stirred with a wooden rod, which encourages the growth of yeast and play an
imp role in fermentation

Ø  Mouth
of the vessel covered with an earthen lid

Ø  Edges
are sealed with clay smeared cloth wounded in seven layers

Ø  Closed
vessel is kept in a special room in an underground  cellar or heap of paddy (To ensure constant
temperature)

Ø  Variation
in temperature may accelerate or impede fermentation

Ø  After
specified period of time the contents are examined to ensure the fermentation
is complete

At Onset of fermentation	At completion of fermentation
Prakshepaka dravyas float	Sink
Effervescence	No effervescence
Hissing sound	No sound
Extinguishing of burning candle	Continuation of burning
Lime water turns milky	No change

Ø  Fluid
is decanted and strained after 2-3 days, when fine particles settled at the
bottom

Arista and Asava

Characters:

Ø   Filtered preparations should be clear without
froth at the top

Ø  Should
not be sour

Ø  Posses
characteristic aromatic alcohol odour

Storage: Should be stored in well stoppered bottles
or jars

Examples:  Kanakasava
: Chronic respiratory disorders

Madhukasava – Kshaya

Abhayarista – To relieve stress

Asokarista – Yoniruja

Summary

Ø  Fermented
preparations soaked in sugar/jaggery

Ø  Generates
alcohol during fermentation

Ø  Arista
is a decoction of the drugs soaked in sugar/jaggery

Ø  Asava
is a fine powder of the drugs soaked in sugar/jaggery

Ø  Fermentation
pot covered with clay smeared cloth

Ø  Constant
temperature

Ø  Confirmation
of fermentation

Ø  Decant
and strained

Ø  Storage
– Well stoppered bottles/jars