Description:
1) FIELD OF INVENTION
[OOOl]The field of invention pertains to pharmaceutical formulations, the invention provides a
novel Herbal composition free of sugars (reducing and non reducing sugars) containing limited
self generated alcohol for the management of diabetes, in mammals, especially humans. This
process of invention facilitates the production of fermented liquid which enhances the
therapeutic value for the management of diabetes in human beings. The formulation especially
benefits the diabetic patients suffering from anemia.
2. BACKGROUND OF INVENTION
2.1 DESCRIPTION OF ASAVA
[OOO2]Ayurveda is the traditional Medicinal System of India which is being practiced from
thousands of years ago. It is also called as Indian System of Medicines. It comprises of number
ofmedicines including fermented formulations namely Asava and Arishta.
• (Ref:- Valiathan MS, Thatte U. AyulVeda: The time to experiment. International journal of AyulVeda research 2001; 1 (1): 34.)
[0003]Both are fermented liquids where Asava is prepared by cold maceration and Arishta is a
fermented decoction.
• (Ref: Sekar S, Mariappan S. Traditionally fermented biomedicines, Arlshtas and ASQIU from AyulVeda. Indian Journal of
Traditional Knowledge 2008; 7(4): 548-56.
Sharma and Dash. Charka Samhita. Vol. I-VL Varanasi: Pub. Chaukhambha Sanskrit Series; 2001.18.
• Clardy J, Walsh C. Lessons from natural mola:ules. Nature 2004; 432(16): 829-37.)
[0004]Ayurveda discovered a number of unique dosage forms, Asava and Arishta are two of
thept.
[OOO5]Asava and Arishta are the advanced dosage form of Indian System of Medicines which
helps in the transformation of different active constituents or phytochemical compounds that are
present in the medicinal herbs that are used to prepare the Asava and Arishta.
[3]
[0006] TABLE 1: Asava-Arivhta of Vrihat trayee prepared by boiling and without boiling
Charaka Sushruta Ashtanga Ashtanga Total
Categories of Samhita Samhita Sangraha Hridaya
Asava-
A, rivhta
09 01 03 03 16
Astlva prepared
by boiling
01 06 01 00 08
Astlva prepared
without boiling
13 04 10 04 31
Amhla prepared
by boiling
07 10 03 01 21
Amhla prepared
without boiling
30 21 17 08 76
TOTAL
(Ref: - Joshi D, Jha CB. Critical study ofthe AsavArishta preparation ofBrihattrayee. Ancient Science ofLife. Vol. 9, No.3. 1989.
p.125-33.)
[0007]There is a live evidence ofAsava and Arishta in the ancient literature ofIndian Traditional
System ofMedicine (Ayurveda)
3. LITERATURE THAT INCLUDES ASAVA AND ARISHTA ARE
[0008] Progressive hivtory: Chronologically, the fermentation technique may be revealed in each
period of Indi~ civilization, i.e., from Vedic period to till date. Even this is oil record that
alcoholic drinks were well known to men from the Paleolithic age. Maple fruits, bark of tree,
cereals, etc were used to formulate these drinks. In Vedic rituals, the knowledge offermentation
was advanced. Sura was used as food and in divine, evening offerings. In the Neolithic period,
cereal eating civilization was well known to prepare fermented drink by using cooked cereals. In
the Egyptian civilization, it was an important drink in their routine life.
• (Ref:- Muralidhar R, Chaudhary A, Ravishankar B, Dey S, Prajapati P K, A comparative Pharmaceutico-pharmacoclinical
study of different samples of ShirishArishtaand its shwashara effect. Ayu 2004; 7:45-9. )
• Chaudhary A, et al: A Progressive review of Sandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-september-2011-voI32,issue 3
[0009]In Ayurvedic science, these drugs are formulated in such a way that the alcohol-soluble
extractives ofherbal drugs are preserved in self-generated alcohol and used as medicines. On the
other side, in European countries, different healthy drinks such as wine and beer are formulated
as ~timulants, used for the pleasure and enjoyment.
• (Ref: Angadi R. A text book of Bhaisajya Kalpana Vijnanam (pharmaceutical sciences). 1st cd. Chaukhambha Surbharati
Prakashan; 2009. p. 263.)
• Chaudhary A, et al: A Progressive review of Sandhan KaIpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-september-2011·voI32,issue3
[4]
[0010] Literature review reveals that the basic principles to prepare fermented products are
fundamentally similar from those prevalent in the ancient time to modem era. The difference
observed is i!t the use of equipment, type of raw' drugs, sterilization techniques and preparation
methods. Evolution is noted in testing parameters and also quality standards of the finished
prodUCts. In the ancient period, subjective parameters were used in the process and finished drug
testing, while in the modem era, various analytical and advanced biotechnological techniques are
utilized to test the quality ofthe finished drug.
• (Ref: G Prabbakar Rao. A text book of Bbaisajya Kalpana Vijnanam. 1st ed. Cbaukbambba Publication; 2008, p. 27~7.)
• Cbaudbary A, et al: A Progressive review of Sandban Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-septeinber-20ll-voI32,issue 3
[0011] Vedic period: Evidence from Vedic literature gives a clear idea about the confirmation of
the existence of fermentation process. Vedas such as Rigveda, Yajurveda and Atharvaveda have
focused on various fermented formulations prepared in wooden containers. The sweet 'liquid
Somarasa is a unique formulation, which is supposed to be a product obtained with the help of
the fermentation technique. In Rigveda, along with Somarasa (Rigveda -2/14/01), another
alcoholic drink Sura was prepared by fermentation process. Somarasa was used as an offering to
God and Sura (Rigveda -6/66/10) was for human consumption. The people in this period were
well known for the production ofan acidic fermented product curd, which was routinely used in
the daily diet. In Kautilya Arthashastra (Suraadhayay 1, 2, and 3), two types of Sandhana
kalpana preparations derived from fruit juice and molasses are mentioned when these are kept for
a certain period; some of these preparations converted into specific liquid and addressed with
terminologies viz Medaka, Prasanna, Asava and Arishta. It gives an indication of the
fermentation technique that was in use for preparing these products.
• (Ref: - Misbra Sl(. Bbaisajya Kalpana Vijnanam. 1st ed. Cbaukbambba Orientalia; 2004. p. 584-5.)
• Cbaudbary A, et al: A Progressive review of Sandban Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-j uly-septem ber-20ll-vol 32,issue 3
[0012] Post Vedic period: In this peripd, addition of new techniques and development in the
preparation of fermented products took place such as grape and sugarcane,juice ofkharjura, bark
of herbal trees, etc. were added, along with rice, barley and cereals, Fruits as these formulations
were advocated as medicines. The use of honey, flower of Madhuka (Madhuca /ongifoiia
Koen.), Dhadki (Woodfordia fruticosa L. Kurz.) were also quoted in different preparations of
alcoholic fermented drugs.
• (Ref: - Vaidya Paradkar H. Astangbridyam. New Delbi: Rasbtriya Sanskrita Sanstban (Deemed to be University); 2002.
Cbikitsa Stbana, 08166, p. 648.}
• Cbaudbary A, et al: A Progressive review ofSandban Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form ofAyurveda;Ayu-july-september-20ll-voI32,issue 3
[0013] Vrihat trayee (Three great classical texts of Ayurveda)~ The good properties and
adverse effects of Sandhana (fermented) formulations are nicely elaborated here. They were
tested biologically and documented in Vrihat trayee. These three major classics-Charaka
Samhita, Sushruta Samhita and Ashtanga Hridaya-are explored to' compile information
regarding ancient methods ofpreparation of fermented drugs and other related information. It is
revealed that 'Madya' term was used for alcoholic drink. Referred authors found many
innovations in this period, which were introduced by Ayurvedic scholars for preparation of
Sandhana kalpana.
• (Ref: - Josbi D, Jba CB. Critical study oftbe AsavArisbta preparation of Brihattrayee. Ancient Science of Life. VoL 9, No. 3.
1989. p. 12~33.) ,
Chaudhary A, et al: A Progressive review of Sandban Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-september-20ll-voI32,issue 3
[5]
[0014] Charaka Samhita In this period, several original revelations were made about
preparation of different herbal formulations as medicines. Literary review says that several
Asava Arishta were well known to physicians during that period. Charaka Samhita explains that
especially the nine ,herbal sources-Phala (fruits), Dhanya (cereals), Mula (roots), Pushpa
(flowers), Twak (bark), Sara (exudate), Kanda (branches), Patra (leaves) and Sharkara (sugar) for
the preparation offermented medicines, defmition of fermentation, specification in the container,
place to keep the basic drug, the time period for fermentation, subjective parameters to test
elaborately the end point ofthe procedure and finished product. The application ofthe prepared
medicines (Asava-Arishta) is recommended in different disease conditions. The basic concepts
ofthese specific arrangements are responsible for better yield and quality production of AsavaArishta
even today. This indicates that the fermentation technology was well known in that
period,
• (Ref: - Vaidya Jadava JI Trikamji Acarya. Charak Samhita with commentary of Cakrapanidatta, Rashtriya Sanskrita
Sansthan; 1941 and reprinted in 2002, Sutra Sthana 25149, p. 134,Chikitsa Sthana verse 141138-43, p. 567, 161111-3, p. 531.)
• Chaudhary A, et al: A Progressive review ofSandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-septimber-2011-voI32,issue 3
[0015] Sushruta Samhita Among Ayurvedic basic literature, Sushruta Samhita is considered as
the treaty of surgical treatment. A number of Sandhana kalpana (fermented products) were
prescribed for surgical procedures as anesthetic drug as well as a medicine to treat different
disease conditions. A total of21 fermented drugs such as Asava-Arishta and 46 Madya products
named as Madya, Sura, Prasanna, Jagala, Surasava, Madhvasava, Shukta, and Dhanyamla are
well documented in this classical text. Sushruta Samhita may be credited for addition of
botanical ash (Apamarga, Palasha ash) as ingredients of Asava-Arishta. These formulations are
prescribed for certain therapeutic purposes. Other essential elements for the preparation of
Asava-Arishta are also discussed in this text in detail.
• (Ref: - Vaidya Jadava Jl Trikamji Acarya. Sushruta samhita with commentary of Dalhana. 7th ed.; Chaukhambha Orientalia;
2002. Sutra Sthana 451170-216, Po 210-3, Chikitsa Sthana 6115, p. 433, lW7, p. 449.)
• Chaudhary A, et al: A Progressive review of Sandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-septembe....2011-voI32,issue3
[0016] Ashtanga Hridaya and Sangraha Herbal medicine stream was fully developed in this
period; this' is reflected in the formulation of different Sandhana kalpana. Along with other
ingredients, the use ofDhadki Pushpa (Woodfordiafruticosa L.kurz.) as a fermentation initiator
is documented for the first time in Ashtanga Hridaya.
• (Ref:- Vaidya Paradkar H. Astanghridyam. New Ddhi: Rashtriya Sanskrita Sansthan (Deemed to be University); 2002.
Chikitsa Sth.na, 08166, p. 648.)
• Chaudhary A, et al: A Progressive review ofSandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-september-2011-voI32,issue 3
[0017]This could 'be considered as one of the innQvatory steps in pharmaceutical practice to
formulate Sandhana kalpana. Physicians were well aware of the fermentation techniques, as the
container, the place, duration and criteria for testing the product are clearly mentioned in various
formulations usually in accordance with previous classics. 'Draksha (grapes), Ikshu (sugarcane),
Makshika (honey), ShaH (rice), Vrihi (grains) are the five source materials found to be used to
prepare Madya and Sandhana kalpana.
• (Ref:- Murthy SK. Ashtanga Sangraha of Vagbata. 9th ed. Varanasi: Chaukhambha Orientalia; 2005. Sutra Sthana verse
061127, p.l11.) ,
• Chaudhary A, et al: A Progressive review of Sandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form ofAyurveda;Ayu-july-september-2011-voI32,issue 3
[6]
[0018] Draksha is the most acclaimed source material. A total of 17 Asava-Arishta are quoted in
Ashtanga Sangraha and 8 in Ashtanga Hridaya. This may also' be an inference after going
through Vrihat trayee that in this period, sharp difference in preparations of Asava - Arishta on
the basis ofKwatha and Swarasa used as source was not clearly established. Table Igives a quick
review of input of Vrihat trayee regarding Sandhana kalpana. About the contribution of Vrihat
trayee, Joshi and Jha concluded that according to Sushruta, Asava has a predominance ofDrava
(liquid) while Arishta has a predominance of dravyas (drugs) (Dalhana on Sushruta Sutra Sthana
45/197). Asava- Arishta preparation consists of liquids, medicinal material (as main ingredient
of formulation), sweet substances and prakshepa dravya (additional medicinaVpalatable
substances) as their important constituent. No definite proportion of these constituent.s could be
worked out on the basisofthe present study ofthe text ofVrihat trayee. The fermenting pots are
made of the either soil or metal and should be smeared and fumigated first with the
recommended drugs and is then used for fermentation. Further, these texts mention that the
fermentation process is faster in: summer and slow in winter. It needs a minimum of seven days
and may be extended up to six months.
• (Ref: - Joshi D. Jha CB. Critical study of the AsavArishta prepantion of Brihattnyee. Ancient Science of life. Vol. 9. No.3.
1989. p. 125-33.)
• Chaudhary A. et al: A Progressive review of Sandhan Kalpana (Biomedical fennentation):An Advanced Innovation Dosage
fonn of Ayurveda;Ayu-july-september-2011-voI32,issue 3
[0019] Kashyapa Samhita In this classic, the term Abhishava is included in seven basic kalpanas
(dosage forms) to indicate a fermented product. But we did not find a specific process of
fermentation mentioned in preparation method. Different formulations are advocated in this time
period, which denotes the existence of Sandhana kalpana and preparation techniques related to
fermented drugs. ,
• (Ref: - Sri BIiisagacharya S. Kashyap Samhita by Vrddha Jivaka with The Vidyotinim Hindi Commentary and Hindi
tnnslation of Sanskrit introduction. 2nd ed. Vannasi: Chaukhambha Sanskrit Sansthan; 1976. Khila Sthana 3/38, p. 158.)
• Chaudhary A. ct al: A Progressive review ofSandhan KaIpana (Biomedical fennentation):An Advanced Innovation Dosage
fonn of Ayurveda;Ayu-july-september-2011-voI32.issue 3
[0020] Chakradatta Ayamakanjika for the treatment of grahani and siddhamla kalpana for the
treatment of amavata and many more products of the Asava- Arishta category are quoted in
Chakradatta. This may be considered as a prominent contribution ofAcharya Chakrapani.
• (Ref: - Amarya Chakrapani, Chakndutta. Bhavartha Slindeepani. Hindi Commentary by Jagdishwar Pnsad Tripathi. Part
1. 3rd ed. Chapter 4/64- 8, 25/81-5. Vannasi: Chowkhamba Sanskrit Series Office; 1961. p. 69,233.)
• Chaudhary A. et al: A Progressive review of Sandhan KaIpana (Biomedical fennentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-j uly-septem ber-20l1-vol 32,issue 3
[0021] Gada Nigraha In this classic:al text, few ideas were put to formulate various herbal
compound medicines. The wide use of these formulations was seen in the treatment ofdiseases.
A total of 60 Asava-Arishtas (fermented drugs) are mentioned in the chapter Asavadhikar.
Different pharmacodynamic actions ofdrugs are elaborated, ~here~ ,the therapeutic potential of
Sandhana kalpana is also mentioned.
• (Ref: - Sri Vaidya Sodhala. Gada Nignha with The VidyotiniHindi Commentary by Sri Indndeva Tripathi. Sri Ganga
Sahaya Pandeya. editor. Part-I (Prayog Khanda). 1st ed. Chapter 6. Vannui: Chowkhamba Sanskrit Series Office; 1969. P.
346-401.)
• Chaudhary A. et al: A Progressive review ofSandhan KaIpana (Biomedical fennentation):An Advanced Innovation Dosage
fonn of Ayurveda;Ayu-july-september-2011-voI32,issue 3
[7]
[0022J Sharangadhara Samhita In the medieval period, due to the varied needs, pioneer
dimensions and proper understanding of different Ayurvedic medicines related knowledge was
compiled and written properly in this text. Sandhana kalpana is elaborately described in this text.
One chapter explains acidic and alcoholic fennentation, its various fonnulations prepared from
barley, rice, sugar cane juice, grape juice etc. This book also properly discusses Phannaceutical
aspects as well as therapeutic efficacy of fermented fonnulations. The most significant
contribution of this treatise is establishing a rule to prepare Asava-Arishta where definite
proportions ofingredients arenot quoted.
• (Ref: - Pandit Parasuram Sastry. SbarangadharB Samhita with commentary of AdhmaUa's Dipika and Kashiram's Gudartha
Dipika. 5th ed. Varanasi: Chaukhambha Orientalia; 2002. Madhayam Khanda, 10/01-12, p.232-5. 10139-43. P. 237.)
• Chaudhary A. et al: A Progressive review of Sandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-septembe....2011-voI32.issue 3
[0023J Yogaratnakara Detailed description ofAsava-Arishtas in Madya kalpana is given.
All these descriptions are similar to the narrations given about Asava-Arishta in the previous
classical treatise. However, it is interesting to note that the total number of fonnulations of
Sandhana kalpana in this book is larger as compared to the earlier classics. It may be interpreted
as a greater acceptability ofthese fonnulations among physicians and patients in this period.
• (Ref:- Sastry L, Yoga Ratnakar. with Vidyotini Hindi Commentary. 3rd ed. Varanasi: Chaukbambha Sanskrit
Sansthan;1983.)
• Chaudhary A. et al: A Progressive review of Sandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-september-2011-voI32,issue 3
[0024J Bhaisajya Ratnavali The infonnation regarding Sandhana fonnulations is found here as a
handbook, which can be simpler in routine use for the physicians. In the preparation of these
drugs, the ingredients, the specific duration to keep the container-for 15 days or 1 month-is
mentioned. In this book, a total of 50 Sandhana kalpanas are quoted, of which 15 are Asava, 29
Arishta, 2 Chukra, 2 Sura, 1 Shukta, and 1 Kanji kalpana.
• (Ref:. Cbaudbary AK (Technical editor), Lochan Kanjiv. Bhaisajya RatD8vali of Govinda Dasji.lst ed. VoL 3. VaraD8si:
Chaukhambha Sanskrit SansthaD8; 2006.541365-370. p. 100.)
• Chaudhary A. et al: A Progressive review of Sandhan Kalpana (Biomedical fermentation):An Advanced Innovation Dosage
form of Ayurveda;Ayu-july-september-2011-voI32.issue 3
[0025J Ayurvedic Formulary 0/India Parts I and II of Ayurvedic Fonnulary of India describe
40 Asava-Arishta, with complete detail of their phannaceutics and therapeutics. In this
publication by Department of AYUSH, Government of India, the manufacturing process of
Asava-Arishta are described in the beginning of the chapter and the ingredients (with their part
used) and proportion ofevery fonnulae are described systematically.
• (Ref: Annonymus. Ayurvedic Formulary of India (English version). Dept ofAYUSH. Ministry of Health and Family Welfare,
Government of India. 1st ed•• 2000.)
[0026JAsava and Arishta have indefinite shelf life. It is writtenmdifferent ancient literature of
Ayurveda that as these fonnulations become older, they get better in tenns of their efficacy and
therapeutic value, due to the continuous hydroalcoholic extraction in these fonnulations
[0027JAsava and Arishta are less toxic having more efficacy and faster absorption·
• (Ref: Katiyar CK. Extraction Technologies for Medicinal and Aromatic Plants, Central Institute of Medicinal and Aromatic
Plants (CIMAP). Green path to better health and life 2006.)
[0028J Source ofsugar and Dhadki Pushpa Woodfodiafruticosa L. Kurz are used for fennentation.
• (Ref: Srikantha Murthy KR. Ashtanga Hridaya. Varanasi: Krishnadas Academy; 1994. p. 68-73)
[8]
[0029]The optimum quantity of alcohol in Asava and Arishta is not more than 12%v/v of the
product.
[0030]The presence of alcohol in Asava and Arishta plays a key role for the better storage, long
shelflife, and effective therapeutic properties.
[0031]Alcohol present in Asava and Arishta improves the extraction of the drug molecules
from the herb (ingredient).
[0032]Alcohol helps in the improvement ofDrug Delivery into human targeted organ.
(0033]Fermentation removes most of the "undesirable sugars from plant material, making the
product more bio-available and eliminates the side effects such as gas and bloating.
[0034]Fermentation extracts a wider range of active ingredients from the herb than any
extraction method since the menstruum undergoes a gradient ofrising alcohol levels.
[0035]Yeast cell walls naturally bind heavy metals and pesticide residues and, therefore, act as a
natural cleansing system. .
[0036]Fermentation not only removes contaminants, it can also lower the toxicity of some ofthe
toxic components in plants. .
[0037]Fermentation actively ruptures the cells of the herb, exposing it openly to the menstruum
as bacteria have enzymes that break down cell walls to further assist in the leaching process.
[0038] Fermentation also creates an active transport system that moves the dissolved constituents
from the herbal material to the menstruum.
• (Ref:- Handa ss. Extraction Technologies for Medicinal and Aromatic Plants. International Centre for Science and High
Tecbnology Trieste 2008; 112-20.)
3.1 HERBAL DRUGS IN ASAVA
[0039]The method of preparing Asava and Arishtas are known as Sandhana Kalpana in
Ayurveda.
[0040]The major components are divided into 4 types according to their specific role in the
process.
• (Ref:- Sastry MY. Vaidya Yoga Ratnavali. Madras: lMPCOPS; 1968. p. 6-10)
[0041]These include: The major drug from which the juice or decoction is obtained. These drugs
are pharmacologically and therapeutically much important in the formulation and the name of
the medicine is derived from these herbs denoting their importance. The flavoring agents used in
Asava also have some therapeutic value. The fermentation initiator provides inoculum for the
fermentation to start. Suga~ is also required for fermentation
[9]
[0042JTABLE 2: Minimum and maximum proportion of the sweet substance as mentioned
in the Ayurvedic classics
• (Ref: Lakllam Rupa, Chaudhary A, Ravlshankar D, Dey S, Pandy D, A Comparative Pharmaceutleo-dmu:a1 study on Arka
Kalpana and ArishtaKalpana w.s.r. to Jirakadyarka and JiralaJdyArishtaon Grahani,PG theses, IPGTRA, GAY U,
Jamnagar, 2002)
Proportion ofsweet substances as mentioned in classics
Name oftext Minimum% Maximum 0/0
Charaka Samhita 15.18 (Madhukasava. Chikitsa Sthana 156.25 (Dantyarishta. Chikitsa Sthana
15/146) 14/147)
~
Sushruta Samhita 25 (Vrishchiradyarishta, Uttar Tantra 178.57 (Putikadyarishta. Chikitsa
42/47) Sthana 1OA>6)
Ashtanga Hridaya 20.23 (Madhukasava Chikitsa Sthana 156.25 (Dantyarishta, Chikitsa Sthana
10/47) 08/64)
-
Sharangadhar Samhita 32.03 (Lohasava, Madhyam Khanda 10134) 156.25 (Draksharishta. Madhyam
KhandalOn3)
..
[0043J In Draksha Asava, the main herb is Draksha (Vitis venifera). Other components which
contribute for flavors are Santalum album L., Elettarria cinnamomum, Syzygium officinale,
Cinnamomum zeylanicum and Woodfordia fruticosa (L.) Kurz as fermentation initiator and
jaggery as a source ofsugar are also present.
• (Ref:.Dash VB, Hash yap VL latro Chemistry of Ayurveda. New Deihl: Concept Publishing ComJlllny; 2902. p. 69-79
[0044J Woodfordiafruticosa (L)Kurz are mostly used in Asava and Arishta. Although all parts
ofthis plant possess valuable medicinal properties, there is a heavy demand for the flowers, both
in domestic and international markets specialized in the preparation of herbal medicines.
According to the Indian Systems of Medicine, this flower is pungent, acrid, cooling, toxic,
alexiteric, uterine sedative, and anthelmintic, and is useful in thirst, dysentery, leprosy,
erysipelas, blood diseases, leucorrhoea, and menorrhagia.
• (Ref: Pratap KD. WoodlordJalruticosa: Traditional uses and reeent f"mdings. Journal of Ethnopharmacology 2007; 110: 18999.
• Kroes DB, Vanden DAJJ, Abeysekera AM, De Silva KYD, Labadie RP. Fermentation in traditional medicine: the inipad of
WoodlordJa Irlll/com flowers on the immunomodulatory activity and the a1eohol and sugar eontents of Nlmba arlshta. J
Ethnopharmacol, 1993; 40: 117-25) .
[10]
3.2 PROCESS OF ASAVA AND ARISHTA
[0045]Asava & Arishta are the group offormulations which are being manufactured under three
major steps
1) Extraction
2) Preparation offermentation liquid
3) Inoculation and fermentation phases.
[0046]EXTRACTION: Universal solvent is used for the extraction process. The coarse powders
ofthe herbal drugs are soaked in solvent for fixed duration oftime at room ~mperature.
[0047]To grow microorganisms source of micro-organism are necessary. Jaggery is added to
liquid to provide sufficient nutrition to micro-organism .To grow any microorganism nutrients
are necessary. As the extract, mainly constituents come from herbs, jaggery was considered to be
a source of complex nutrition in the ancient literature of the Indian System of Medicine. The
fermentation liquid is prepared by dissolving the jaggery in the herbal extract that was obtained
by cold infusion for Asava and by hot infusion for Arishta.
3.3 INNOCULATION AND FERMENTATION
[0048]signijicance of Sandhana Dravya (Fermentor ) Fermentor acts. as a supply depot of
microorganism, which initiates the process of fermentation. The Asava-Arishtas quoted in
Charaka Samhita are devoid ofuse ofthe Dhadki Pushpa as an initiator offermentation. Acharya
Vagbata was pioneer, who made the use of Dhadki Pushpa extensively in the manufacturing of
Asava-Arishta. A thorough study of ancient literature reveals that following drugs plays the role
ofSandhana dravya (Fermentor) in Sandhana kalpana.
• Dhadki Pushpa
e.g., AbhayArishta (Ref: • Anonymous Ashtanga Hridaya CJrlkitsa Sthana 08166)
• Madhuka Pushpa
e.g., KutajArishta (Ref: -Anonymous Sharangadhara Samhita Madhyam K~nda 1..,4446)
• SurabeejalKinva
e.g., Sura (Ref: -Anonymous Sushruta Samhita Chikitsa Sthana 10/8)
[0049]The use of Kinva or Surabeeja as an accelerator of fermentation process is evident from
Rigveda and Kautilya Arthashastra as-well (42nd Prakarana Suradhyakshaha, 2:25:17, Kautilya
Arthashastra). Few contemporary researches are showing the effect of different ingredients as
initiator of fermentation (in supposition) in Asava-Arishta of Ayurveda, which are mentioned
here. The effect of addition of yeast (Saccharomyces cerevisiae) and Dhadki pushpa to
fermenting media was studied. The study reveals that the onset and completion of fermentation
process in the samples containing yeast were quick, as in these samples, fermentation started on
the second day and was completed within one month. However, in the group where yeast was not
used, fermentation started on the fifth day and was completed in second month. Fermentation
may be delayed because ofnatural growth and multiplication ofyeast cells as well.
• (Ref: Hiremath SG, Joshi D. Role of different containen and methods on alcoholic preparations with reference to·
Kutajarishta, Ancient Science of Life; Vol. 10. No. 4. 1991. p. 256-63.)
[11]
[0050]Another report says that the flowers of Dhadki pushpa are used as inoculum in the
preparation of Asava-Arishta. Here, attempts have been made to decode its role in alcoholic
fermentation. The flowers were screened for micro flora and yeast strain of Saccharomyces
cerevisiae, which was isolated from the flowers and its morphology reported. The flowers of
Dhadki were found capable to initiate alcoholic fermentation as normally achieved by the use of
pure yeast culture.
• (Ref: Atal CK, Bhatia AK, Singb RP. Role of Woodfonlia fmticosa Kurz (Dbadki) in tbe preparation ofAsava and Arisbtas. J
Res Ayur Siddbal981; 3:193-9.)
[0051]Further, Das et al.. showed that the flowers of Dhadki contain substantially high
concentration oftannins, to the extent of22%, and such polyphenolic compounds are susceptible
to enzymatic conversion to simple phenols and alcohol during anaerobic fermentation of Arishta
preparations. Perhaps, this justifies the extensive use of Woodfordia fruticosa L. KuTZ. in Arishta
preparation, the main purpose ofwhich is to produce alcohol.
• (Ref: Das PK. Woodfonlia fmticosa: Traditional uses and recent findings. J EtbnopbarmacoI2007; 110:189-99.)
[0052]Contrary to this beliefofAyurveda specialists that inoculum ofyeasts comes from Dhadki
flower; Das et al. have different opinion and findings. They argued that an endogenous -invertase
(fructofuranosidase) found in Dhadki flowers helps in sucrose hydrolysis to alcohol. The alcohol
production helps in promoting the extraction of biologically active components including gallic
acid from plant materials, and absorbs active principles in the gastrointest~al tract. This alcohol,
in turn, resists the growth of any microorganism in Arishta preparations for years together.
Increased content of gallic acid, which is otherwise present in traces, if at all, as well as the
Ayurvedic process of 'self-generating alcohol' insinuates a conjecture. Here, the researchers
referred earlier have tried to establish that Dhadki flower is an essential component of AsavaArishta,
not only for initiation offermentation, but for enhancing clinical efficacy as well.
• (Ref: Atal CK, Bhatia AK, Singb RP. Role of Woodfonlia fmticosa Kurz (Dbadki) in tbe preparation of Asavas and Arisbtas.
J Res Ayur Siddbal981; 3:193·9.)
[0053]This concept was supported by the fact that, in some ofthese formulations, Dhadki is not a
compulsory ingredient, so it may be perceived that role of Dhadki is not a carrier of the
inoculums only. Satyanarayan' et al. opined on the use of Dhadki Pushpa Phanta or Hima for
checking contamination instead ofthe whole flower. The kinva act as a ready source ofmicrobial
flora. They grow and initiate the fermentation process early, when favorable media and condition
are formed. The dangers inherent in this practice are the introduction of contaminants and a
change in the degree of flocculence and attenuating abilities of the yeast due to degeneration in
the yeast cell.
[0054] Fermentation is carried out in closed fermentation vessel, under controlled temperature
conditions for the time period of40-45 days.
[0055]The obtained liquid is selfgenerated alcohol with the range of7%to,11 %v/v.
[0056]The herbal product range produced as per the above process as termed as Asava and
Arishta .It has certain specific advantages for clinical application and safety point of view and
the same can be summarized as:
[0057]The product obtained by this process are generally potable for a patient with sweet taste
combined with fine powder of aromatic ingredients which masks the unacceptable taste and
odor ofmajor and prakshep dravyas.
[12]
[0058]Apart of the aqueous extract of the prime ingredient, the preparation brings the
hydroalcoholic ofthe supportive drugs which are used powder added during fermentation.
[0059]The process also brings the extract of inoculum bearing herbs, which is considered to
potentiate process offermentation.
[0060]The self generated alcohol content in the product act as preservative and also he.lp to
extend ~he shelflife. .
[0061]Shelf generated alcohol is also help to increase the bioavailability of all the herbal
ingredients added for the therapeutic effect.
4. PRIORART
[0062] Methodology Adopted
The methodology adopted in this study was to search through various patent databases
using keywords. Technical publications were obtained by searching through various
Technical literature sources 'using different keywords. Relevant patent and technical
Documents were then short listed.
[0063] TABLE 3:
Sr. No. Prior Art Search Present Invention Comparison between Prior
art patent and Present
Invention
1. US PATENT NO. 6228387 Present invention is The prior art report make up a
Bl completely herbal comprehensive program for the
fermented· liquid treatment ofHemorrhoids with
preparation. It is free the help oftwo compositions.
from both the sugars A fIrst composition is for
(reducing as well as non topical application and other is
- reducing).It has for oral administration. The
therapeutic value for fIrst composition is made from
Piles, Tastelessness, gotu kola extract and grape
Heart diseases, Anemia, seed extract, horse'chestnut
Wound, Cachexia and extract, aloe vera, vitamin C
Fever and can be and vitarirln E with few drops
specially used by ofessential oil. The
Diabetic patients. components ofthe composition
work synergistically to relieve
the pain, discomfort and
swelling associated with
Hemorrhoids and the second
oral composition includes gotu
kola extract, Grape seed
extract with bilberry extract,
vitamin C and vitamin E. This
composition is administered as
a daily dosage form and may
be formulated as one or more
[13]
tablets, capsules, soft gels or
gel caps.But in Contrast the
Present art is an Oral Liquid
Sugar free Herbal
Hydroalocholic formulation. It
contains various herbal drugs
with the extract ofdried
grapes. It contains herbal
sweetening agent and herbal
fermentating agent. It is used
for the management of various
diseases viz. Diabetes,
Bleeding disorder, Diseases of
Abdomen, Fever, Wound,
Heart disease, Anemia, Piles,
Tastelessness and Cachexia
2. US PATENT NO. 4761285 Present invention is The prior art composition
completely herbal includes grape seeds; and can
fermented liquid be enhanced with honey and
preparation. It is free lor cinnamon. While the
from both the sugars present art is herbal sugar free
(reducing as well as non (reducing and non reducing
- reducing). It has sugar) fermented liquid. It
therapeutic value for contains extract ofwhole dried
Piles, Tastelessness, grape with the combination of
Heart diseases, Anemia, other drugs. It consists of
Wound, Cachexia and herbal sweetening agent.
Fever and can be
specially used by
Diabetic patients.
3. INTERNATIONAL Present invention is The prior art provides a grape
APPLICATION NUMBER: completely herbal powder in the form offreeze-
PCTIUS2007/o08531 fermented liquid dried powder that is
preparation. It is free representative ofdifferent
from both the sugars grape varieties that are widely
(reducing as well as non consumed. On the other hand
- reducing). It has the present art is a liquid oral
therapeutic value for herbal sugar free (both
Piles, Tastelessness, reducing and non-reducing)
Heart diseases, Anemia, fermented liquid.. It contains
Wound, Cachexia and extract of whole dried grape
Fever and can be with the combmation of other
specially used by drugs.
Diabetic patients.
4. INTERNATIONAL Present invention is The prior art relates to a
APPLICATION NUMBER: completely herbal preparation for the medical
PCTIIB2010/053637 fermented liquid purposes and more specially to
preparation. It is free a preparationconsisting of the
from both the sugars combination of
(reducing as well as non proanthocyanidins such as
pycnogenol or grape seeds or
[14]
- reducing). extract, the use in the
It has therapeutic prevention or treatment of
Value for Piles, atherosclerosis. On the other
Tastelessness, Heart hand the Present art is a liquid
diseases, Anemia, oral herbal sugar free (both
Wound, Cachexia and reducing and non-reducing)
Fever and can be fennented liquid.. It contains
specially used by extract ofwhole dried grape
Diabetic patients. with the combination of other
drugs.
5. PATENT NUMBER: Present invention is The prior art is a bio- stabilized
PCT/IN2009/000657 completely herbal resveratrol fonnulation
fennented liquid comprising grapes seed extract
preparation. It is free with the combination of other
from both the sugars ingredients extract in different
(reducing as well as non proportion . The proportion of
- reducing). It has the active ingredients is being
therapeutic value for based on the total mass ofthe
Piles, Tastelessness, fonnulation. But the Present art
Heart diseases, Anemia, is a liquid oral herbal sugar
< Wound, Cachexia and free (both reducing and non-
Fever and can be reducing) fennented liquid.. It
specially used by contains extract ofwhole dried
Diabetic patients. grape with the combination of
other drugs.
6. PATENT NUMBER: Present invention is The Prior invention relates to a
PCT/US2010/40667 completely herbal preservatives or antimicrobial
fennented liquid compositions which comprise
preparation. It is free low concentrations ofbotanical
from both the sugars extracts including grape seeds
(reducing as well as non extract. The compositions of
- reducing). It has the invention may be used in
therapeutic value for personal care products
Piles, Tastelessness, including wound care products
Heart diseases, Anemia, or in veterinary-use. Whereas
Wound, Cachexia and the present art is a liquid oral
Fever and can be herbal sugar free (both
specially used by reducing and non-reducing)
Diabetic patients. fennented liquid.. It contains
• extractofwhole dried grape
with the combination of other
drugs
7. PATENT NUMBER: Present invention is The Prior invention relates to a
PCT/AU2010/001510 completely herbal staged process for making
fennented liquid water - dispersible emulsion
preparation. It is free from plant and / or fungal
from both the sugars material to produce bioactive
(reducing as well as non edible products. The invention
- reducing). relates to use ofthe edible
It has therapeutic products in food and drink
[15]
value for Piles, products and for the treatment
Tastelessness, Heart and prevention ofdisease.
diseases, Anemia, While the present art is a liquid
Wound, Cachexia and oral herbal sugar free (both
Fever and can be reducing and non-reducing)
specially used by fermented liquid.. It contains
Diabetic patients. extract ofwhole dried grape
with the combination of other
drugs
8. PATENT NUMBER: US Present invention is The Prior art relates to novel
5,648,377 completely herbal formulations and combinations
fermented liquid oflipophillic and hydrophilic
preparation. It is free antioxidants and the use
from both the sugars thereof in the therapeutic,
(reducing as well as non foodstuff, dietetic and cosmetic
- reducing). fields. These formulations are
It has therapeutic based on the use of
value for Piles, carotenoids, procarotenoids
Tastelessness, Heart and derivatives thereof with
diseases, Anemia, polyphenols ofcatechic
Wound, Cachexia and structures. Said formulations,
Fever and can be containing a lipophillic
specially used by antioxidant and an hydrophilic
Diabetic patients. one, can be used in the
prevention of
physiopatological conditions
related at least partially to an
over - production offree
radicals, particularly aging,
atherosclerosis and cancer.
On the other hand the present
art is a liquid oral herbal sugar
free (both reducing and nonreducing)
fermented liquid.. It
contains extract ofwhole dried
grape with the combination of
other drugs
9. PATENT NUMBER: US Present invention is The Prior invention relates to
5,665,365 completely herbal the use ofcoumarins such as
fermented liquid esculoside, esuletin, extracts
preparation. It is free containing them and mixtures
from both the sugars thereof, in combination with
(reducing as well as non dimeric and oligomeric
- reducing). proanthocyanidins,. in topical
It has therapeutic formulations for the treatment
value for Piles, ofperipheral vasoculopathies,
Tastelessness,Heart including the treatment of
diseases, Anemia, peripheral vasculopathies,
Wound, Cachexia and including the complications of
Fever and can be acute venous stasis, or ofthe
specially used by unesthetisms related to
[16]
Diabeticpatients. capillary alterations, or to
improve the cicatrization
processes. These coumarins,
alone or in combination with
proanthocyanidins, are useful
in atopical dermatitis and in the
treatment ofthe
haematomas.In Contrast to the
Prior art the Present art is a
liquid oral herbal sugar free
(both reducing and nonreducing)
fermented liquid.. It
contains extract ofwhole dried
grape with the combination of
other drugs.
10. PATENT NUMBER : Present invention is The Prior invention relates to
US5,665,365 completely herbal the use ofcoumarins such as
fermented liquid esculoside, esculetin, extracts
preparation. It is free containing them and mixtures
from both the sugars thereof, in combination with
(reducing as well as non demeric and oligomeric
- reducing). proanthocyanidins, in topical
It has therapeutic formulation for the treatment
value for Piles, ofperipheral vasculopathies,
Tastelessness, Heart including the complications of
diseases, Anemia, acute venous stasis, or ofthe
Wound, Cachexia and unesthetisms related to
Fever and can be capillary alterations, or to
specially used by improve the cicatrization
Diabetic patients. processes. These coumarins,
alone or in combination with
proanthocyanidins, are also
useful in atopical dermatitis
and in the treatment ofthe
haematomas.While the present
art is a liquid oral herbal sugars
free (both reducing and nonreducing)
fermented liquid.. It
contains extract ofwhole dried
grape with the combination of
other drugs
[17]
1l. TECHNICAL PUBLICATION Present invention is In Prior art dermal wound
JOURNAL :FREE RADIC BIOL completely herbal healing properties ofredox
MED 31:38-42, 2001 fermented liquid active grape seed
OH ,43210,USA preparation. It is free proanthocy~idins are used.
from both the sugars Whereas the Present art is a
(reducing as well as non liquid oral herbal sugar free
- reducing). (both reducing and non-
It has therapeutic reducing) fermented liquid.. It
value for Piles, contains extract ofwhole dried
Tastelessness, Heart . grape with the combination of
diseases, Anemia, other drugs
Wound, Cachexia and
Fever and can be
specially used by
( Diabetic patients.
12. TECHNICAL PUBLiCATION: Present invention is The Prior art demonstrates that
JOURNAL:BIOFACTORS(march completely herbal certain wines and extracts of
01,1997) fermented liquid grape skins and various other
preparation. It is free from fruits, vegetable, nuts, teas and
both the sugars (reducing as spices stimulate nitric oxide (NO)
well as non - reducing). generation and secretion by
It has therapeutic endothelial cells ofthe blood
value fur Piles, vessel wall in vitro resulting in .
Tastelessness, Heart cyclic GMP mediated relaxation . diseases, Anemia, Wound, ofvascular smooth muscle
Cachexia and Fever and (vasodilation). The compounds
can be specially used by responsible for this activity appear
Diabetic patients. to be ofthe catechin type. since
NO is known to decrease platelet
aggregation and adhesion, and to
diminish oxidation of low density
lipoprotein (LDL), as well as relax
blood vessels, this mechanism
could contribute to beneficial
effects ofwine , as well as of
plant food products in general.
On the other hand the Present art
is a liquid oral herbal sugar free
(both reducing and non-reducing)
fermented liquid. It contains
extract ofwhole dried grape with
the combination ofother drugs
[0064] From the above it is clear that none ofthe prior art disclbses a novel formulation in which
cold Infusion of Vitis venifera is used with the combination of Glycyrrhiza glabra extract for
treating various diseases via. Piles, Tastelessness, Heart diseases, Anemia, Wound, Cachexia,
Fever and especially for Diabetic patients disclosed jn the present invention. Moreover, none of
the above treatments disclose the complete eradication of the disease of Diabetes whereas in the
present invention.
e.
[18]
5. OBJECTIVE OF THE INVENTION
[0065)The main objective.ofthe invention is to provide a herbal formulation under the category
ofAsava and Arishta.
[0066)The sugar content of the formulation is NIL(lOO%, both reducing and non- reducing
sugar)The formulation is useful for the management ofDiabetes, Bleeding disorder, Diseases of
Abdomen, Fever, Wound, Heart disease, Anemia, Piles, Tastelessness and Cachexia especially
in the case ofDiabetes and non-Diabetes.
[0067)Another objective ofthe formulation is preparing a formulation completely herbal without
adding synethic fermentating agents.
[0068) Still another objective of~e inv-ention is to prepare by following the path of classical or
traditional method.
[0069) Yet another objective ofthe invention, is to provide the process ofpreparation containing
completely herbal composition.
6. SUMMARY OF THE INVENTION
[0070)The invention provides a novel herbal composition, useful in the management ofDiabetes,
Bleeding disorder, Diseases of Abdomen, Fever, WoUnd, Heart disease, Anemia, Piles,
Tastelessness and Cachexia, especially in the case ofcalories conscious persons.
[0071)The invention also provides sweet taste ofthe herbal composition with 0% sugar risk.
[19]
7. BRIEF DESCRIPTION OF THE DRAWINGS
10,
::r",.,"-, '~,.~:.", ,~,',. ""J".~
Nl'6H:JN~ OF 4fl.AI'£ FR.orrS
4.
Al\1oI ~ItSltU" CNl"YA
8.
~ . ,
'2·
-tI'
q,,.
5....
,
DIliE-o
DRJ:EO qftA~ F"Itl: PIl~' '
Ict. ",p'
".
1.0 •
..!~
•
IS.
17.
~1 .•...... J
U
OPf;N I r ,4F TO. ¢ 0 DAYS
[21]
8. DEtAILED DESCRIPTION OF TIlE INVENTION:
[0072]The invention provides a novel oral herbal fennented liquid fonnulation for the
management of Diabetes, Bleeding disorder, Diseases of Abdomen, Fever, Wound, Heart
disease, Anemia, Piles, Tastelessness and Cachexia. By using plant extract, with self generated
alcohol 3.4% and 0% Sugar content.
[0073]The oral liquid composition Asava comprises the extract oftwo ingredients.
[0074] Asava has Sugar content 0% with selfgenerated ethanol NLT 3.4 v/v %.
9. NOVELTY ASPECTS OF INVENTION
[0075] The invention provides a novel oral liquid herbal composition which is useful in the
management ofdiabetes, anemia, cardiac disorder, diseases ofabdomen, wound, piles, Cachexia,
fever, bleeding disorder and tastelessness. It contains therapeutically effective amount of extract
by cold maceration and the amount of self generated alcohol (ethanol) is extended to 3.4%v/v
and ha~ing sweet taste without adding sugar, jaggery or honey.
10. INVENTIVE STEPS: The inventive steps for this invention can be divided under following
major headings:
[0076] Identification, Development ofherbal composition comprising ofknown herbal drugs for
Diabetes, Bleeding disorder, Diseases of Abdomen, Fever, Wound, Heart disease, Anemia,
Piles, Tastelessness and Cachexia.
[22]
[0077] TABLE 4: COMPOSITION OF DOSE (Each 15 ml offormulation contains)
Sr.no INGREDIENT BOTANICAL ' QUANTITY IN QUANTITY IN
NAME LITRE 15ML
1 DRAKSHA Vitis vinifera 97.650 Gm (9.765%) 1.465 Gm 1465mg
2 JALA Water -----. --- ----.-
3 MULETHI Glycyrrhiza 20.345Gm (2.034%) 0.305 Gm 305mg
SATVA glabra
FERMENTATING AGENT(Herbal)
,I DHADKI Woodifordia ------ ----. ------- J
PUSHP fruticosa
PRAKSHEP,DRAVYA
(Flavored and Aromatic Herb's powder)
1 JATI Jasminum 0.488Gm (0.049%) 0.0074Gm 7.4mg
officinale
/
2 LAVANG Syzygium o.488Gm (0.049%) 0.0074Gm 7.4mg
officinale
3 KANKOL Piper cubeba 0.488Gm (0.049%) 0.0074Gm 7.4mg
4 LAVALIPHAL Ciccaacida 0.488Gm (0.049%) 0.0074Gm 7.4mg
-
5 PIPPALI Piper longum 0.488Gm (0.049%) 0.0074Gm 7.4mg
6 CHANDAN Santalum album 0.488Gm (0.049%) 0.0074Gm 7.4mg
)
7 TWAK Cinnamomum 0.488Gm (0.049%) 0.0074Gm 7.4mg
zeylanicum
1-
[23]
8 ELA Elettarria 0,488Gm (0.049%) 0.0074Gm 7,4mg
cinnamomum
9 PATRA J Cinnamomum 0.488Gm (0.049%) 0.0074Gm 7,4mg
tamala
[0078]The second phase of the inventive steps included, identification of certain drug
potentiators and identifY a process incorporates the S'Ulle into liquid oral dosage fonn. The
following drug potentiators are identified for the management of Diabetes, Bleeding disorder,
Diseases ofAbdomen, Fever, Wound, Heart diseaSe, Anemia, Piles, Tastelessness and Cachexia
[0079] TABLE 5: PART USED OF THE PLANT
S INGREDIENTS BOTANICAL NAME I PARTUSED
No.
I DRASKHA Vitis vinifera. ' FRUIT
2 DHADHKI Woodifordia fruticosa FLOWER
3 JATI Jasminum officinale FRIUT
4 LAVANG Syzygium officinale FRUIT
5 CHANDHAN Santalum album HEARTWOOD
6 PIPPLI Piper longum FRUIT
7 LAVALIPHAL Ciccaacida FRUIT
8 KANKOL Piper cubeba FRUIT
9 TWAK Cmnamomumuymnkum BARK
10 PATRA Cinnamomum tamala LEAVES
:
11 ELA .Elettarria cinnamomum FRUIT
[24]
11. INDUSTRIAL APPLICATION
[0080] Draksha Asava is one ofthe popular Ayurvedic Formulation, used in the management of
various diseases like Piles, Tastelessness, Heart diseases, Anemia, Wound, Cachexia and Fever.
[0081]Present Invention provides Sugar free composition in the absence ofboth the sugars
(reducing & non - reducing sugars) which is beneficial for Diabetic patients. as well.
[0082] Glycyrrhiza glabra acts to retain water in the body. Because ofthis, it can be a good herb
for diabetes insipidus patients where the person can't seem to drink enough water.
12. DETAILS OF THE INVENTION
[0083] TABLE 6: COMPOSITION OF EXTRACT
Sr. no. INGREDIENTS QUANTITY
(W/v %) ~
1 DRAKSHA 97.650 gm/litre
(9.765%)
2 MULETHI 20.345 gm
SATVA
(2.035w/v %)
[0084] TABLE 7: In an embodiment, the AsavaHerbal composition comprises:
Sr.no. INGREDIENTS QUANTITY IN
PERCENT(w/w)
I JATI 0.049%
2 CHANDHAN 0.049%
3 KANKOL 0.049%
4 PIPPLI 0.049%
5 PATRA 0.049%
6 TWAK 0.049%
7 ELA 0.049%
8 LAVALIPHAL 0.049%
9 LAVANG 0.049%
[0085]TABLE 8: INGREDIENTS USED
[25]
•
Sr.no INGREDIENTS BOTANICAL NAME FAMILY
1 DRAKSHA Vilis venifera Vitaceae
2 JALA Water
3 MULETHI(extract) Glycyrrhiza glabra Fabaceae
FERMENTATING AGENT(HERBAL) .
1 DHADKI PUSHP Woodifodia fruticosa Lythraceae
PRAKSHEP DRAVYA
(Flavored and Aromatic)
1 JATI Jasminum officinale Oleaceae
2 LAVANG Syzygium officinale Myrtaceae
3 KANKOL Piper cubeba Piperaceae
4 LAVALIPHAL Ciccaacida Euphorbiaceas
5 CHANDAN Santalum album Santalaceae
6 PIPPLI Piper longum Piperaceae
7 TWAK Cinnamomum zeylanicum Lauraceae
8 ELA Elettarria cinnamomum Lauraceae ,
9. PATRA Ciimamomum tamala Lauraceae
[0086] TABLE 9: COMPOSITION lISED
INGREDIENTS BOTANICAL NAME MEASUREMENTS
Sr.no
1 DRAKSHA Vitis viniftra 480gm
2 JALA Water 4.9151trs
3 MULETHI (extract) Glycyrrhiza glabra lOOgm
[26]
FERMENTATING AGENT(Herbal)
1 Woodfordia fruticosa 33.6gm
DHADKI PUSHPA
PRAKSHEPDRAVYA
(Aromatic herbs)
1 JATI Jasminum officinale 2.4gm
2 LAVANG Syzygium officinale 2.4gm
3 KANKOL Piper cubeba 2.4gm
4 LAVALIPHAL , Cicca acida 2.4gm
5 CHANDAN Santalum album 2.4gm
6 PIPPLI Piper longum 2.4gm
7 TWAK Cinnamomum zeylanicum 2.4gm
8 ELA Elettarria cinnamomum 2.4gm
9 PATRA Cinnamomum tamala 2.4gm
,
13. AIMS OF EXPERIMENTAL APPROCH
[0087]Experiments are conducted to be able to predict phenomenon. Typically, an experiment is
constructed to be able to explain some kind ofcausation. Present experimental research is
beneficial for the calories conscious person due to the addition ofnatural sweetening agent which
shows zero percent sugar content in formulation.
[0088]The aim ofan analysis is to draw a conclusion, together with other observations. The
researcher might generalize the results to a wider phenomenon, ifthere is no indication of
confounding variables polluting the results.
[27]
14. OBJECTIVE OF ANALYSIS
[0089] To gain some understanding of the nature of causation and appreciate the difficultY of
trying to identify causal relations.
[0090]To understand the basic characteristics ofthe experimental research approach.
[0091]To understand the different steps in which experimental research is conducted and the
advantages and disadvantages associated with each step ofprocess.
[0092]TABLE 10: EXPERIMENTAL APPROCHES (Result ofAnalysis)
Parameter Reading
1 Total solids 1 28.4 % w/v
2 Specific gravity 2 1.08 to 1.20
3 pH 3 4.0 to 4.5
4 Reducing sugars 4 Not detected
5 Non - reducing sugars 5 Not detected
6 Alcohol content 6 3.4
7 Acidity (as citric acid) 7 0.35
DATE AND SIGNATURE:

We Claim
.1. Generally Asava contains 7-11%vlv of alcohol and about 20%v/v of sugar content. It
is that in the presence of alcohol the assimilation of carbohydrates such as sugar is
very high. This particularly means that it takes any Asava formulation the entire
sugar content get assimilated into the great risk in the blood glucose level.
Considering the risk generally Ayurvedic physicians do not recommended this class
of formulation to the patients especially to those patients who are calories conscious
and suffering from Diabetes.
2. According to Ayurveda the Draksha Asava is used for the management of Bleeding
disorder, Diseases of Abdomen, Fever, Wound, Heart disease, Anemia, Piles,
Tastelessness and Cachexia. Similarly, The present Novel Herbal Hydroalcoholic
formulation i.e. SUGARFREE DRAKSHA ASAVA is especially invent for Bleeding
disorder, Diseases of Abdomen , Fever, Wound, Heart disease, Anemia, Piles,
Tastelessness and Cachexia in normal and Diabetic patients.
3. The SUGARFREE DRAKSHA ASAVA is sweet in taste in the absence of both the
sugars( Reducing sugar and non- reducing sugar)
4. The SUGARFREE DRAKSHA ASAVA is invented by following the pathway of
Ayurvedic Traditional Method of preparation.
5. The SUGARFREE DRAKSHA ASAVA is prepared from 100% herbal origin. No
any synthetic drug molecule used. .
6. The extracts are obtained by traditional methods under the temperature range of 50°
C to 90°C.
7. The nutrient for the culture medium is from herbal origin and is in physical form
such as solid to liquid respectively.
8. The nutrient for the culture medium works for both as nutritioning agent and
sweetening agent which masks the unacceptable taste.
9. The SUGARFREE DRAKSHA ASAVA having the pH range from 4 to 6 with 3.4 %
ofselfgenerated alcohol.
10. A herbal nutrient or sweetening agent can be used as a bench mark to make any
Asava or Arishta sugar free, that will be beneficial for the population.
11. The quantity of alcohol wiD be varying as it depends upon the quantity of that herbal
nutrient added.