Matulunga Rasa
Matulunga Rasa is a substance used in the Ayurvedic materia medica. Citric acid enhances mineral bioavailability by chelation. Flavonoid glycosides in juice matrix show 30-40% better absorption compared to isolated compounds due to food matrix effect.
| Also known as | Matulunga Rasa, MatulungaRasa |
|---|
Names and identification
| Language | Name |
|---|---|
| English | Matulunga Rasa |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Amla | Primary taste |
| Guna (Quality) | Laghu, Tikshna | Physical quality |
| Virya (Potency) | Ushna | Heating/Cooling effect |
| Vipaka (Post-digestive) | Madhura | Post-digestive effect |
What is it made of?
Dosage forms and preparation
Dosage Forms: Fresh juice (primary form), Concentrated juice, Syrup, Panak (medicated beverage), Freeze-dried juice powder, Effervescent tablets
Standard Dosage: 10-20 mL fresh juice diluted with water, 1-2 times daily; 5-10 mL concentrated juice; reconstituted freeze-dried powder equivalent to 15 mL fresh juice
Optimal Timing: Morning on empty stomach diluted with warm water for digestive stimulation; before meals for appetite; with meals for iron absorption enhancement; traditionally taken as needed for nausea
Storage: Fresh juice at 2-8 deg C immediately after extraction. Concentrate in glass or lined containers at cool temperature. Freeze-dried powder in moisture-proof, nitrogen-flushed sachets below 25 deg C. Effervescent tablets in aluminum-foil tubes with desiccant cap.
Marker Compounds: Citric acid, Ascorbic acid, Hesperidin, Naringin, Limonene (trace volatile), Malic acid, Potassium citrate
Synergistic Combinations
- Saindhava Lavana/Rock salt (digestive and electrolyte)
- Shunthi juice (anti-emetic and digestive)
- Madhu/Honey (traditionally paired for sore throat and cough)
- Ajwain (carminative combination)
- Pudina/Mint (cooling digestive)
Reviewed by Dr. Awadesh Pratap Singh, BAMS, on 11 October 2026. What that review covered.
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