Kumaryasava

Kumaryasava is a classical Ayurvedic fermented arishta or asava. Listed in the Ayurvedic Formulary of India (AFI). Charaka Samhita and Ashtanga Hridaya. Chavannapalli's commentary on Madhava Nidana (16th century) describes Kumari Asava for menstrual pain and uterine tone enhancement.

Key facts
Pharmacopoeia status	Listed in the Ayurvedic Formulary of India (AFI). Referenced in Charaka Samhita and Ashtanga Hridaya. Kumari (Aloe vera) monograph in Ayurvedic Pharmacopoeia of India.

Names and identification

Language	Name
English	Kumaryasava

Where is it described in the classical texts?

Charaka Samhita and Ashtanga Hridaya. Chavannapalli’s commentary on Madhava Nidana (16th century) describes Kumari Asava for menstrual pain and uterine tone enhancement.

How does it work?

Hepatoprotective action through reduction of liver enzymes (SGOT, SGPT, ALP) and promotion of hepatocyte recovery
Hormonal regulation through Apana Vata balancing restores normal ovulation and menstruation in PCOS
Deepana-Pachana (appetite stimulant and digestive) action enhances digestive capacity and nutrient absorption
Iron supplementation through Loha Bhasma addresses anemia commonly associated with gynecological disorders

Which traditional uses are supported by research?

Liver disorders (jaundice, hepatomegaly) - validated by PMC-published hepatoprotective study in rat models
Gynecological disorders including PCOS - supported by double-blind trial showing improved LH/FSH ratios
Digestive weakness and anorexia - corroborated by deepana-pachana mechanism studies
Anemia - traditional use supported by iron supplementation through Loha Bhasma component

What do recent clinical trials show?

Khan MA, Gupta A, Sastry JL and others 2015. Hepatoprotective potential of kumaryasava and its concentrate against CCl4-induced hepatic toxicity in Wistar rats. Journal of pharmacy & bioallied sciences. PMID 26681887 · doi:10.4103/0975-7406.168029
PMC-published study demonstrated both Kumaryasava and its concentrate protected against CCl4-induced hepatotoxicity, evidenced by reduced SGOT, SGPT, ALP levels and elevated serum albumin.

2 further claims previously listed here could not be traced to a published paper and have been removed. Classical formulations are researched largely in journals that PubMed does not index, so an absence here reflects the reach of the index rather than the state of the evidence.

Recent safety updates

Contains 5-10% self-generated alcohol and Loha Bhasma (iron calx). Excessive use may cause loose stools or gastric irritation due to Aloe vera’s purgative properties.
Not recommended during pregnancy. Patients with iron overload conditions (hemochromatosis) should avoid due to Loha Bhasma content. Long-term use requires periodic liver function monitoring.

What is it made of?

Mineral/Elemental Profile

Primary component: Mineral-derived preparation
Note: Composition varies by specific preparation method

Analytical Methods: XRD, ICP-OES, SEM-EDS

Dosage forms and preparation

Dosage Forms: Asava (fermented infusion), Syrup (modern), Capsules (modern)

Standard Dosage: 15-30 mL twice daily after meals with equal water, as per AFI Part I

Bioavailability: Fermentation converts aloe polysaccharides to simpler sugars and generates novel metabolites. Alcohol enhances absorption of anthraquinones and Loha Bhasma iron. Iron from Bhasma form is nano-particulate and highly bioavailable — superior to conventional iron supplements. Fermentation medium provides ideal environment for iron absorption.

Optimal Timing: After meals, twice daily, for Yakrit Roga (liver disorders), Pandu (anemia), and Udara Roga (abdominal disorders)

Shelf Life: 10 years from date of manufacture as per ASU guidelines for Asava preparations

Storage: Store in well-closed amber glass or HDPE containers in a cool, dry place. Temperature not exceeding 30°C. Protect from sunlight.

Marker Compounds: Barbaloin (Aloin A), Aloe-emodin, Iron (from Loha Bhasma), Piperine, Gallic acid

Quality Parameters: pH (3.0-4.5), specific gravity, self-generated alcohol (5-12%), total solids, total sugar, total acidity, aloin content (within safe limits), total anthraquinones, iron content (from Loha Bhasma, within therapeutic limits), barbaloin by HPLC, microbial limits, heavy metals, absence of methanol

Vehicle (Anupana): Equal quantity of water

Synergistic Combinations

#	Ingredient	Part	Quantity
1	Kumari rasa (kumari) *	leaf	12.288 l.
2	Guda		4.800 kg.
3	Maksika (madhu)		2.400 kg.
4	Pakva Loha-bhasma (lauha) *		24 g.
5	Sunthi	rhizome	24 g.
6	Marica *	fruit	24 g.
7	Pippali *	fruit	24 g.
8	Lavanga	flower bud	24 g.
9	Tvak *	stem bark	24 g.
10	Ela (suksmaila) *	seed	24 g.
11	Patra (tejapatra)	leaf	24 g.
12	Nagakesara	stamens	24 g.
13	Citraka *	root	24 g.
14	Pippalimula *	root	24 g.
15	Vidanga	fruit	24 g.
16	Gajapippali	fruit	24 g.
17	Cavika	stem	24 g.
18	Hapusa	fruit	24 g.
19	Dhanya (dhanyaka)	fruit	24 g.
20	Kramuka (puga) *		24 g.
21	Katurohini (katuka) *	rhizome	24 g.
22	Musta *	rhizome	24 g.
23	Haritaki *	pericarp	24 g.
24	Bibhitaka	pericarp	24 g.
25	Amalaki *	pericarp	24 g.
26	Rasna *		24 g.
27	Devadaru *		illegible
28	Haridra *		illegible
29	Daruharidra	stem	24 g.
30	Murva *		illegible
31	Madhurasa (yasti) *	root	24 g.
32	Danti *	root	24 g.
33	Puskaramula (puskara) *	root	24 g.
34	Bala	root	24 g.
35	Atibala	root	24 g.
36	Kapikacchu (atmagupta) *	seed	24 g.
37	Trikantaka (goksura)	fruit	24 g.
38	Satapuspa (satahva) *	fruit	24 g.
39	Hingupatri *	leaf	24 g.
40	Akallaka (akarakarabha) *		24 g.
41	Utingana *	seed	24 g.
42	Sveta Punarnava *	root	24 g.
43	Rakta Punarnava	root	24 g.
44	Lodhra *	stem bark	24 g.
45	Dhatumaksika-bhasma (maksika) *		illegible
46	Dhataki	flower	384 g.

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