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.
| Substance type | Compound formulation of several ingredients, not a single plant |
|---|
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 (from 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 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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