Avipattikar

Avipattikar is a compound formulation of several ingredients. Contains multiple herbs whose bioactives have varied absorption profiles. The formulation includes Trikatu (Pippali, Maricha, Sunthi) which acts as a built-in bioenhancer via piperine — this is a classical example of intelligent formulation design where bioenhancers are incorporated into the compound.

Key facts
Substance type	Compound formulation of several ingredients, not a single plant

Names and identification

Language	Name
English	Avipattikar

What is it made of?

Key Active Markers

Derived from constituent herbs (see individual herb profiles)
Standardized on primary bioactive markers

Analytical Methods: HPLC fingerprinting, TLC (identity), LC-MS/MS (marker quantification)

Dosage forms and preparation

Dosage Forms: Churna (compound powder), Tablet (compressed churna), Capsule

Standard Dosage: 3-6g churna with warm water or sugar cane juice before meals; 1-2 tablets (500mg each) twice daily

Bioavailability: This is a COMPOUND FORMULATION (not a single herb). Contains multiple herbs whose bioactives have varied absorption profiles. The formulation includes Trikatu (Pippali, Maricha, Sunthi) which acts as a built-in bioenhancer via piperine — this is a classical example of intelligent formulation design where bioenhancers are incorporated into the compound. Sugar/Mishri component provides quick energy substrate and palatability. Overall excellent bioavailability profile due to self-enhancing design.

Optimal Timing: Before meals (30 minutes) with warm water for hyperacidity; with sugar cane juice per classical texts; or after meals for post-prandial acid reflux

Standardized Extract: This is traditionally used as Churna (powder) rather than an extract. If extract is made: standardize to piperine content (from Trikatu component, minimum 1%), total tannin content (from Triphala, minimum 5%), and total volatile oil (from aromatic ingredients, minimum 0.3%).

Shelf Life: 2 years (churna); 3 years (tablets); 3 years (capsules)

Storage: Airtight container, cool and dry place. Contains hygroscopic sugar — moisture is the primary stability concern. Temperature below 25°C, RH < 55%.

Marker Compounds: Piperine (from Pippali/Maricha), Gallic acid (from Triphala), Chebulagic acid (from Haritaki), Embelin (from Vidanga), Eugenol (from Lavanga), 1,8-Cineole (from Ela)

Extraction Methods

Traditional: fine powdering and sequential mixing (Khalva Yantra trituration)
For tablet: direct compression of churna blend or wet granulation
For concentrated form: aqueous extraction of compound, spray-dried

Synergistic Combinations

This is itself a synergistic compound. Key synergies within: Trikatu enhances absorption of all other ingredients; Triphala provides digestive regulation; Vidanga provides anthelmintic action; Ela and Lavanga provide carminative action. External synergy: With Shatavari for Amlapitta with debility

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