# Lohasava

> Lohasava is a bhasma, a mineral or metal preparation reduced to ash by repeated calcination. Listed in Sharangdhara Samhita; recognized as a classical Ayurvedic Asava preparation; included in Ayurvedic Formulary of India (AFI); classified as a Classical Medicine under the Drugs and Cosmetics Act, 1940.

## Key facts

- **Pharmacopoeia status:** Listed in Sharangdhara Samhita; recognized as a classical Ayurvedic Asava preparation; included in Ayurvedic Formulary of India (AFI); classified as a Classical Medicine under the Drugs and Cosmetics Act, 1940

## Names and identification

| Language | Name |
|----------|------|
| English | Lohasava |

## Where is it described in the classical texts?

Sharangdhara Samhita, Madhyama Khanda, Chapter 10, Verses 34-38; also referenced in Rasa Ratna Samuccaya (15th century CE) as Lauha Asava

## How does it work?

- Fermentation process (Sandhana Kalpana) converts iron into highly bioavailable ionic/colloidal form within a self-generated alcohol medium (4-10%), markedly enhancing GI absorption
- Self-generated alcohol acts as a natural preservative and delivery vehicle for both water-soluble and alcohol-soluble active herbal constituents
- [Triphala](/herb/triphala/) components provide vitamin C for iron absorption, [antioxidant](/reference/antioxidant/) protection, and gentle hepatoprotection
- [Trikatu](/herb/trikatu/) enhances digestive fire (Agni) and bioavailability of iron and other nutrients through [piperine](/reference/piperine/)-mediated absorption enhancement
- [Dhataki](/herb/dhataki/) Pushpa provides the yeast and [enzymes](/glossary/compounds-d-g/#enzymes) for controlled fermentation and has intrinsic [hemostatic](/glossary/pharmacology/#hemostatic) properties
- [Vidanga](/herb/vidanga/) and Chitraka provide anthelmintic and digestive stimulant effects, addressing parasitic causes of anemia

## Which traditional uses are supported by research?

- Iron deficiency anemia - validated by comparative study showing Lohasava was more effective than conventional iron therapy in improving hemoglobin and iron parameters
- Liver and digestive disorders - traditional [hepatoprotective](/reference/hepatoprotective/) and digestive claims supported by pharmacological actions of [Triphala](/herb/triphala/) and [Trikatu](/herb/trikatu/) components and the bioenhancing fermentation process

## What do recent clinical trials show?



*3 further claims previously listed here could not be traced to a published paper and have been removed. An absence here means we could not identify the source, not that no work exists.*

## Recent safety updates

- Contains 4-10% self-generated alcohol - contraindicated in patients with alcohol dependence, liver cirrhosis, or religious/personal alcohol restrictions
- 2024 standardization study confirmed heavy metal content within acceptable limits for properly manufactured preparations
- Iron overload risk with chronic high-dose use; particularly important in patients with iron storage disorders or hemochromatosis
- Fermentation quality varies between manufacturers - only purchase from licensed GMP-certified Ayurvedic pharmacies with standardization data
- Toxicity study showed safety at 5x therapeutic dose, but prolonged use requires periodic liver and kidney 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 (self-generated fermented liquid)

**Standard Dosage:** 15–30 mL twice daily after meals

**Bioavailability:** Excellent; Sandhana Kalpana (fermentation) produces ~5–10% alcohol serving as bioenhancer and preservative; iron in chelated/complexed form

**Optimal Timing:** After meals with equal water

**Standardized Extract:** Fermented preparation with Loha (iron), [Triphala](/herb/triphala/), and aromatic herbs

**Shelf Life:** Indefinite (improves with age; 10+ year old Asavas are premium)

**Storage:** Earthen or glass vessel; avoid direct sunlight; room temperature

**Marker Compounds:** Iron complexes, Organic acids (from fermentation), [Polyphenols](/glossary/compounds-o-q/#polyphenols) (from [Triphala](/herb/triphala/)/[Dhataki](/herb/dhataki/)), Self-generated alcohol (5–10%)

**Quality Parameters:** Alcohol 5–12% v/v, iron content as labeled, pH 3.0–4.5, specific gravity 1.010–1.040, total acidity 0.5–1.5%

**Vehicle (Anupana):** Equal quantity of water after meals

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/lohasava/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Web research (clinical trials, WHO monographs, safety databases)
- Ayurvedic Pharmacopoeia of India
- Classical Ayurvedic texts (Charaka Samhita, Sushruta Samhita, Bhavaprakasha Nighantu)

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.