# Lasuna Ksheerapaka

> Lasuna Ksheerapaka is a compound formulation of several ingredients. Casein proteins partially stabilize allicin, slowing degradation. Milk fats serve as natural solubilizing agents, improving bioavailability of fat-soluble actives by 35-50% compared to aqueous garlic preparations.

## Names and identification

| Language | Name |
|----------|------|
| English | [Lasuna](/herb/lasuna/) Ksheerapaka |

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Katu, Madhura | Primary taste |
| **Guna** (Quality) | Snigdha | Physical quality |
| **Virya** (Potency) | Ushna | Heating/Cooling effect |
| **Vipaka** (Post-digestive) | Madhura | Post-digestive effect |

## 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:** Ksheerapaka (milk decoction - primary form), Syrup concentrate, Freeze-dried powder for reconstitution, Softgel capsules of concentrated form

**Standard Dosage:** 50-100 mL Ksheerapaka preparation twice daily (prepared from 5-10 g garlic in 200 mL milk reduced to half); concentrated powder 500-1000 mg twice daily

**Bioavailability:** Milk lipids enhance absorption of garlic's lipophilic organosulfur compounds (diallyl sulfides). Casein [proteins](/glossary/compounds-o-q/#proteins) partially stabilize [allicin](/glossary/compounds-1-a/#allicin), slowing degradation. Milk fats serve as natural solubilizing agents, improving bioavailability of fat-soluble actives by 35-50% compared to aqueous garlic preparations. Calcium in milk may buffer gastric acid, further protecting alliinase activity.

**Optimal Timing:** Evening or bedtime administration for cardiovascular and Vata-pacifying effects; on empty stomach for respiratory conditions

**Standardized Extract:** Spray-dried Ksheerapaka concentrate (20:1 ratio) standardized to minimum 0.3% organosulfur compounds. Reconstitution yields equivalent of traditional preparation. Lyophilized powder retaining minimum 85% of original SAC content.

**Shelf Life:** Freshly prepared Ksheerapaka: 6-8 hours at room temperature, 24 hours refrigerated. Spray-dried powder: 18 months. Lyophilized powder: 24 months. Softgels: 24 months.

**Storage:** Fresh Ksheerapaka must be consumed within hours or refrigerated at 2-8 deg C. Spray-dried and lyophilized powders stored below 25 deg C in moisture-proof, airtight containers with desiccant sachets. Protect from light and humidity (below 45% RH).

**Marker Compounds:** S-allylcysteine, Diallyl disulfide, [Alliin](/glossary/compounds-1-a/#alliin) (residual), Casein-bound allyl sulfides, Allyl methyl sulfoxide

### Extraction Methods

- Traditional Ksheerapaka method (garlic boiled in milk-water 1:8:32 reduced to milk volume)
- Spray drying of Ksheerapaka for powder form
- Lyophilization to preserve heat-sensitive compounds
- Low-temperature vacuum concentration

### Synergistic Combinations

- [Ashwagandha](/herb/ashwagandha/) Ksheerapaka ([Rasayana](/reference/rasayana/) combination)
- [Shatavari](/herb/shatavari/) (hormonal balance and gastric soothing)
- [Pippali](/herb/pippali/) (bioenhancement of garlic actives)
- [Haridra](/herb/haridra/) with warm milk (anti-inflammatory combination)

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/lasuna-ksheerapaka/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.