Ushirasva
Ushirasva is a compound formulation of several ingredients. Alcohol enhances GI absorption by 2-3 fold compared to aqueous decoction. Fermentation generates novel metabolites (organic acids, peptides) not present in raw herb. Sesquiterpenes from Ushira are more bioavailable in the hydroalcoholic matrix of the Asava.
| Substance type | Compound formulation of several ingredients, not a single plant |
|---|
Names and identification
| Language | Name |
|---|---|
| English | Ushirasva |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Tikta, Madhura | Primary taste |
| Guna (Quality) | Laghu | 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 fermented liquid), Syrup (modern adaptation)
Standard Dosage: 15-30 mL twice daily after meals with equal quantity of water
Bioavailability: Self-generated alcohol (5-10% v/v ethanol) in Asava acts as a natural solvent and bioenhancer, extracting and solubilizing both water-soluble and alcohol-soluble phytochemicals. Alcohol enhances GI absorption by 2-3 fold compared to aqueous decoction. Fermentation generates novel metabolites (organic acids, peptides) not present in raw herb. Sesquiterpenes from Ushira are more bioavailable in the hydroalcoholic matrix of the Asava.
Optimal Timing: After meals with equal volume of water; morning and evening; not recommended on empty stomach due to alcohol content
Standardized Extract: Ushirasava as per Ayurvedic Formulary of India: alcohol content 5-10% v/v, total solids 8-15% w/v, pH 3.5-4.5, specific gravity 1.01-1.04
Shelf Life: Asava improves with age; minimum 6 months maturation required. Shelf life: 5-10 years (traditionally considered to improve with aging). Modern labeling: 36-60 months.
Storage: Glass or earthen containers at room temperature. Do not refrigerate. Store away from direct sunlight. Cork or food-grade cap closure. Shake well before use as sediment may settle.
Marker Compounds: Khusimol (from Ushira), Vetiverol, Ethanol (self-generated), Gallic acid (from Dhataki), Ellagic acid, Organic acids (lactic, acetic, succinic from fermentation)
Extraction Methods
- Traditional Sandhana Kalpana (fermentation): decoction of Ushira and other herbs mixed with jaggery/sugar and Dhataki pushpa (Woodfordia fruticosa flowers) as fermenting agent, sealed in earthen pot for 30-45 days
- Modern controlled fermentation with Saccharomyces cerevisiae
- Asava process does not require prior decoction (unlike Arishta)
Synergistic Combinations
- Dhataki pushpa (Woodfordia fruticosa) - essential fermenting agent providing tannins and natural yeast
- Chandan (sandalwood) - often co-ingredient in cooling Asavas
- Musta (Cyperus rotundus) - digestive and cooling synergy in fermented medium
- Padmaka (Prunus cerasoides) - often combined for hemorrhagic conditions
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