Lodhrasva
Lodhrasva is a compound formulation of several ingredients. Fermentation generates probiotic metabolites that enhance gut absorption. Phenolic acids formed during fermentation are highly bioavailable. Optimal Timing: After meals, diluted with equal water.
| Substance type | Compound formulation of several ingredients, not a single plant |
|---|
Names and identification
| Language | Name |
|---|---|
| English | Lodhrasva |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Kashaya | Primary taste |
| Guna (Quality) | Laghu, Ruksha | Physical quality |
| Virya (Potency) | Sheeta | Heating/Cooling effect |
| Vipaka (Post-digestive) | Katu | 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: Asava (fermented liquid - primary form), Arishta variant, Concentrated syrup
Standard Dosage: 15-30 mL twice daily after meals, mixed with equal quantity of water
Bioavailability: Self-generated alcohol (5-10%) in fermented preparation acts as a natural solvent and bioenhancer, improving absorption of alkaloids and glycosides by 40-60% compared to aqueous decoctions. Fermentation generates probiotic metabolites that enhance gut absorption. Phenolic acids formed during fermentation are highly bioavailable.
Optimal Timing: After meals, diluted with equal water. Evening dose preferred for gynecological indications.
Standardized Extract: Traditionally, Lodhrasva is itself the final extract product. Alcohol content 5-10% v/v. Total solids 15-25% w/v. pH 3.5-4.5. Reducing sugars 3-8%. Contains bio-transformed alkaloids with enhanced activity compared to raw Lodhra.
Shelf Life: No expiry when stored properly (traditional view); commercial shelf life 5-10 years. Quality improves with aging up to a point. Regulatory shelf life typically assigned as 5 years.
Storage: Store at room temperature (15-30 deg C) in glass or earthenware containers. Avoid airtight sealing - use cork or breathable closure to allow micro-aeration. Protect from direct sunlight. Do not refrigerate as cold temperatures can arrest ongoing micro-fermentation that contributes to quality.
Marker Compounds: Loturine (bio-transformed), Ellagic acid, Gallic acid, Ethanol (self-generated), Acetic acid, Lactic acid, Symplocosine derivatives
Extraction Methods
- Traditional Sandhana Kalpana (fermentation) using Lodhra bark, Dhataki flowers, jaggery/sugar, and water
- Controlled fermentation at 25-30 deg C for 30-45 days
- Modern controlled fermentation with pH and temperature monitoring
Synergistic Combinations
- Ashoka (uterine tonic in Ashokarishta-type combination)
- Dhataki pushpa (essential fermentation initiator and synergist)
- Musta (menstrual regulation)
- Udumbara (astringent and hemostatic)
Consult a qualified vaidya before acting on anything here. Ayurvedic practice is prescribed to a person, not to a condition: the same dravya is given, withheld or substituted depending on your constitution, your agni, the season and what else you are already taking. A page cannot know any of that. Self-prescribing from a reference is how the wrong preparation, the wrong dose or the wrong anupana gets used.
Educational reference only. Nothing on this page is medical advice, a diagnosis, or a recommendation to take anything. Traditional uses and research findings are reported as published, not as claims about what any product does. If you take prescribed medication, raise any interaction with the prescriber rather than acting on a page. See our editorial standards.