Proportional Studies Of Babularista With Various Herbal Formulations From Marketed Brands.
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Abstract
Plants/herbs are the primary source of organic chemicals utilised in contemporary medicine to treat various ailments in the most ancient system of therapy known as Ayurveda. Acharya Sharangdhar was the first to describe a scientific method for preparing Asavas/Arista, a fermented food containing various plant-derived medications as well as jaggary. The worked out parameters for the quality control and stability of Asavas/Arishtas were addressed in this study report for the two Arishtas. The pH, % alcohol, percentage sugar, and other formulation parameters are observed. The observed values indicate that there is no unique change in the data that support the scriptural reference that Asavas and Arishtas did not lose their efficacy over a longer length of time. The pH of Asavas and Arishtas employed in this investigation was determined to be between 3.60 to 4.30 , indicating that the preparation is acidic. Whereas the alcohol range of 5% to 8% revealed that the organic components associated with the ingredients contained in the formulation are well preserved in their self-generated alcohol created during the fermentation process. The calculated parameters for transmittance also result in its prolonged stability.
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