# Sitopalasav

> Sitopalasav is a compound formulation of several ingredients. Alcohol facilitates extraction of both hydrophilic and lipophilic compounds during fermentation. Fermentation-generated metabolites (organic acids, esters) may have independent bioactivity. Rapid oral absorption due to alcohol vehicle.

## Names and identification

| Language | Name |
|----------|------|
| English | Sitopalasav |

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Madhura | Primary taste |
| **Guna** (Quality) | Snigdha | Physical quality |
| **Virya** (Potency) | Sheeta | 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:** Asava (self-generated alcoholic preparation), Arishta variant

**Standard Dosage:** 15-30 mL twice daily after meals with equal quantity of water; children 5-15 mL twice daily (age-dependent)

**Bioavailability:** Self-generated alcohol (5-10% v/v) in asava/arishta acts as a natural solvent and bioenhancer, improving absorption of herbal constituents by 2-3x compared to aqueous preparations. Alcohol facilitates extraction of both hydrophilic and lipophilic compounds during fermentation. Fermentation-generated metabolites (organic acids, esters) may have independent bioactivity. Rapid oral absorption due to alcohol vehicle.

**Optimal Timing:** After meals with equal volume of water; twice daily

**Standardized Extract:** Not applicable — Sitopalasav is itself the finished dosage form. Standardize to: alcohol content 5-12% v/v, pH 3.5-4.5, total solids 15-25% w/v per API monograph

**Shelf Life:** Indefinite when properly stored — asava/arishta formulations improve with age (like wine). Minimum maturation: 1 month. Commercially labeled as 36-60 months for regulatory compliance.

**Storage:** Store at room temperature (15-30 deg C) in glass or SS316L containers. Earthen pots traditional. Keep away from direct sunlight. Do not refrigerate (may cause precipitation). Container should be well-sealed but not airtight (allow minimal gas exchange for maturation).

**Marker Compounds:** [Piperine](/reference/piperine/) (from [Pippali](/herb/pippali/)), Ethanol (self-generated, 5-12%), Organic acids (lactic, acetic — fermentation products), Total phenolics, Reducing sugars

### Extraction Methods

- Traditional Sandhana Kalpana (fermentation): macerate herbs in water with jaggery/sugar; add [Dhataki](/herb/dhataki/) pushpa (Woodfordia fruticosa flowers) as fermenting agent; ferment in earthen/steel vessel for 30-90 days
- No modern extraction alternative — fermentation IS the extraction process

### Synergistic Combinations

- Dhataki pushpa (essential fermentation catalyst — source of wild yeasts)
- Sitopala (rock candy — substrate for fermentation)
- Pippali (bioavailability enhancer in the formula)
- Multiple herbs per classical formulation text

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

## 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.