KUMARYASAV

Introduction

Kumaryasav is an asava preparation which is made from the aloe vera and 46 other ingredients and due to many ingredients in it this formulation can be used in a number of preparations. This is an alcoholic preparation as it has some amount of alcohol in it but it is not harmful for the body as it self formed alcohol and it is only 2-5% of the quantity. Aloe vera as we know has a wide usage for the diseases so this medication has a wide variety of usage which we will be discussing below.

Ingredients Used in Kumaryasav

There are many ingredients in this formulation which are mentioned below:

Sr. No.	Indian Name	Botanical Name	Parts Used	Quantity
1.	Gwar Patha	Aloe barbadensis	Leaf Swaras	512 Part
2.	Sonth	Zingiber officinale	Rhizome	1 Part
3.	Pippali	Piper longum	Whole Plant	1 Part
4.	Kali Maricha	Piper nigrum	Seed	1 Part
5.	Loha Bhasma	Calx of Iron		1 Part
6.	Dalchini	Cinnamomum zeylanicum	Bark	1 Part
7.	Badi Elaichi	Amomum subulatum	Fruit	1 Part
8.	Laung	Syzygium aromaticum	Seed	1 Part
9.	Nagkeshar	Mesua ferrea	Flower	1 Part
10.	Tejpatra	Cinnamomum tamala	Leaf	1 Part
11.	Pippali Mool	Piper longum	Root	1 Part
12.	Gaj Pippali	Scindapsus Officinalis		1 Part
13.	Chitrak	Plumbago zeylanica	Root, Bark	1 Part
14.	Vaividang	Embelia ribes	Fruit	1 Part
15.	Chavya	Piper retrofractum	Steem	1 Part
16.	Dhaniya	Coriandrum sativum	Seed	1 Part
17.	Hauber(Hapuspa)	Juniperus communis	Fruit	1 Part
18.	Kutki	Picrorhiza kurroa	Root	1 Part
19.	Mulethi	Glycyrrhiza glabra	Rhizome	1 Part
20.	Shatpuspa(Satahva)	Anethum sowa	Fruit	1 Part
21.	Nagarmotha	Cyperus rotundus	Root	1 Part
22.	Punarnva safed	Trianthema portulacastrum	Root	1 Part
23.	Supari Safed	Areca catechu	Seed	1 Part
24.	Rasna	Pluchea lanceolata	Root	1 Part
25.	Haldi	Curcuma longa	Rhizome	1 Part
26.	Devdaru	Cedrus deodara		1 Part
27.	Badi Harad	Terminalia chebula	Fruit	1 Part
28.	Bahera	Terminalia bellerica	Fruit	1 Part
29.	Amla	Emblica officinalis	Fruit	1 Part
30.	Marorphali(Murva)	Sanseviera zeylancia	Fruit	1 Part
31.	Danti	Baliospermum montanum	Fruit	1 Part
32.	Pushkar Mool	Inula racemosa	Root	1 Part
33.	Kaunch Beej	Mucuna prurita	Seed	1 Part
34.	Bala	—	Whole Plant	1 Part
35.	Gangadi	Grewia tenax	Fruit	1 Part
36.	Atibala	Abutilon indicum	Whole Plant	1 Part
37.	Gokshur	Tribulus terrestris	Seed	1 Part
38.	Akarkara	Anacyclus pyrethrum	Root	1 Part
39.	Lodhra	Symplocos racemosa	Bark	1 Part
40.	Punarnva	Boerhaavia diffusa	Root	1 Part
41.	Saunf	Foeniculum vulgare	Seed	1 Part
42.	Swarn Makshik	Copper pyrites		1 Part
43.	Utanjan Beej	Blepharis persica	Seed	1 Part
44.	Dhatki Phushpa	Woodfordia fruticosa	Flower	16 Part
45.	Gur	Saccharum officinarum		200 Part
46.	Daruhaldi	Berberis aristata		1 Part
47.	Madh	Mel		100 Part
48.	Water	Aqua		Quantum satis

Ref. Ayurvedic Text – [ शा.सं./A.F.I(I) ]

Description of The Ingredients

Each herb has different medicinal properties and all the herbs in combination will produce a combined effect which will be the medicinal property of kumaryasava. So the medicinal properties of kumaryasava is mentioned below:

1. Aloe Vera

Aloe vera belongs to rasona kula. It is bitter and sweet in taste. It is slimy and sticky (Snigdha and pichchil) in nature with katu (Pungent) vipaka (Taste conversion after digestion). Potency of aloe vera is cool and it has a special effect on the body which is bhedan (Piercing) so it will help in treating constipation and abdominal tumors. Due to sweet taste and snigdha property it has a rejuvenating effect on the body.

2. Sonth

Dry ginger is known as sonth it has been kept in groups like triptighana (Relieve pseudo-satiation), Arsho ghana (Relieve piles), deepniya (Improves digestion), shoolaprashmana (Treats abdominal pain), Trishna nigrahan (Relieve thirst) it is classified in these subgroups as shunthi has pungent taste with heavy, dry and strong, piercing in nature also it has hot potency. It undergoes sweet taste conversion after digestion so it will not increase pitta dosha in excess in the body.

3. Pippali

Pippali has a pungent taste but undergoes sweet taste conversion after digestion also it is light, strong and piercing in nature known as teekshna guna. Helps in balancing vata and kapha dosha. Potency of the piper longum is hot so it will be helpful in digestion . Acharya charak has classified pippali under subgroups like deepniya (Increases digestion), kanthya (Improves throat disorders), Asthapanopaga (Helpful in asthapana basti), Shiro virechanopaga (Herbs useful in expelling doshas from the head and upper part of the body), sheetaprashmana (Herbs relieving cold), kaasahara (Helpful in treating cough) etc.

4. Kali Marich

Acharya charaka has kept kali maricha in subgroups like deepniya (Increases digestion strength), shoolaprashmana (Herbs useful to relieve pain), krimighna (Helps in deworming) etc. It has a pungent taste which is light to digest and has a strong and piercing nature. It is very sookshma (Enters deep and minute body channels), kali marich has a hot potency so it will help in balancing the kapha and vata dosha. As it enters in the minute channels so will be helpful in transporting the medications to the minute channels of the body.

5. Loh Bhasma

Loh bhasma has different medicinal properties like it helps in increasing the hb level in the body as it increases iron. Lowers the bilirubin due to hepto stimulating effect, burns fat as it has scrapping quality and digestive stimulating effect. Hot potency. Stimulates the digestive system, and is astringent in taste. As it increases the Hb levels in the body so will help in regulating the menstrual flow.

6. Dalchini

Dalchini is pungent, bitter and sweet in taste also it is light to digest, dry, strong and piercing in nature. Due to its pungent taste and theekshana nature it has a hot potency and pungent taste conversion after digestion. It increases pitta dosha from the body and helps in increasing vata and kapha dosha from the body. Acharya sushruta has kept this herb in the category of eladi gana which means it has similar qualities to ela herb.

7. Badi Elaichi

Badi elaichi has a pungent and sweet mixture of taste with light and dry nature. Potency is cold and the resultant taste after digestion is sweet. Therapeutic effect badi elaichi is rejuvenation due to cold potency and sweet taste. Also it helps in pacifying all three doshas from the body. Organs which are stimulated by badi elaichi are stomach, lungs, kidneys, heart and skin disease.

8. Laung

Laung has pungent and bitter taste which is light to digest, unctuous and oily in nature, clove has katu vipaka me means it undergoes pungent taste conversion after digestion. Potency of the laung is cold and due to cold potency it will balance pitta dosha and pungent taste helps in balancing kapha dosha. Cold potency will help in relieving excessive thirst. Due to the pitta balancing properties It will be helpful in improving the digestion strength.

9. Nagkesar

This herb is helpful in treating the fever and vomiting, urinary tract disorders and migraine etc as it has astringent taste, dry and piercing in nature and is also light to digest. Potency of the nagkesar is hot which helps in balancing the kapha dosha and pitta dosha. Due to drying and piercing in nature it will be helpful in digestion and relieving ama dosha and due to the digestion of ama it will help in relieving fever. Acharya sushruta has kept it in eladi, vachadi, ajanadi, priyangvadi ghana group of herbs.

10. Tejpatra

Leaf of tejpatra is used for the making of this formulation acharya bhavprakasah has mentioned it in karpooradi varga, helps in reducing vitiated kapha and vata dosha also increasing the pitta dosha in the body. Taste of tejpatra is pungent, bitter and sweet. It is also light to digest and dry in nature. Has a strong and piercing nature with hot potency. It can be indicated in hemorrhoids, nausea, anorexia, rhinitis, toxic conditions and severe itching.

11. Pippali Mool

Root of the pippali is used for making this formulation which is pungent in taste, light to digest and dry in nature. Root undergoes pungent taste conversion after digestion and has a hot potency. Pippali mool helps in balancing kapha and vata dosha from the body. Charaka has classified this herb in groups like Deepniya (Herbs helps in digestion), shoolaprashmana (Herbs relieving abdominal pain) etc. due to hot potency and katu vipaka it helps in digestion and treating worm infestation, also useful in spleen disorders.

12. Gaj Pippali

Gaj pippali has pungent taste, light to digest, dry in nature. It has teekshna (Strong) qualities and has katu vipaka (Pungent taste conversion after digestion). Potency of this herb is hot and reduces the vitiated kapha dosha. It helps in improving the digestion, as it balances kapha dosha so it will help in treating throat disorders, asthma, chronic respiratory disorders.

13. Chitraka

It has been classified in ayurveda in subgroups like deepniya (Herbs improving digestion), shoola prashmana (Herbs relieving abdominal colic), arshoghna (Herbs which treats piles), lekhaniya (Herbs having scrapping properties). Taste of this herb is pungent and is light to digest, drying in nature also potency is hot and undergoes pungent taste conversion after digestion.

14. Vaividang

It is the powerful anti-parasitic herb in ayurveda, as it relieves worm infestation. Taste of vaividang is pungent and astringent, potency of vidanga is hot, vipaka is katu (Pungent taste conversion after digestion). Helps in balancing the vata and kapha dosha. It has been classified in ayurveda in subgroups such as krimighna (Herbs treating worm infestation), kushtha ghana (Herbs treats skin disorders), truptighna (Herbs which relieves satiation).

15. Chavya

Acharya charaka has classified this herb in groups like truptighna (Herbs which relieve satiation), arshoghna (herbs relieving piles), deepniya (Herbs which improve digestion), shoolaprashmana (abdominal pain relieving herbs). It is light to digest, and drying in nature, the taste of chavya is pungent and undergoes pungent taste conversion after digestion. Helps in balancing vata and kapha dosha simultaneously increases pitta dosha. As it is light to digest so it will relieve anorexia, relieves ama dosha and other digestive disorders.

16. Dhaniya

It is astringent and bitter in taste, light to digest and has unctuous properties. Veerya of dhaniya is ushna (Hot potency) and vipaka is madhura (sweet taste conversion after digestion). It helps in balancing all the three doshas in the body (vaat, pitt, kaph). It helps in digesting the ama dosha from the body thus it will treat fever, can be given in excessive thirst, and hot potency and katu vipaka will help in treating respiratory tract disorders.

17. Hapushpa

According to ayurveda it has been classified under asthapaopaga (Herbs which are used in decoction enema therapy), anuvasanopaga (Herbs used in oil therapy). Hapushpa is pungent and bitter in taste and is light to digest, piercing in nature due to which it enters deep tissues of the body and has pungent taste conversion after digestion. It helps in balancing the vata and kapha dosha simultaneously increases pitta dosha from the body. Can be used in abdominal cloicky pain, panchakarma therapy and fever.

18. Kutki

It has bitter taste, pungent taste conversion after digestion, drying in nature and it is light to digest. Potency of katuki is cold and helps in balancing the kapha and pitta dosha. As it is coolant in nature so can be used in bleeding disorders like nasal bleeding, can be used in anorexia, has a hepatoprotective action and is also helpful in treatment of intestinal worm infestation. Due to its hepatoprotective action it is useful in restoring liver function after alcohol toxicity.

19. Mulethi

Mulethi has sweet taste, heavy and oily in nature, with sweet vipaka (Sweet taste conversion after digestion), potency of mulethi is cold (sheeta virya). It has a rejuvenating and supplemental effect which helps in pacifying vata and pitta dosha. Mulethi has medicinal properties like antacid, anti-ulcerogenic, anti-stress, expectorant, immunomodulator etc. So can be used in skin , hairs, respiratory health and digestive conditions.

20. Shatapushpa

It has been classified in sub categories like asthapanooaga (Herbs used for decoction basti), anuvashnopaga (Herbs used in oil enema). Taste of shatapushpa is pungent and bitter. Light to digest, strong and piercing in nature which enters in the deep channels of the body. Vipaka of shatapushpa is pungent and virya is ushna (Hot), Helps in balancing the vata and kapha dosha also increases pitta dosha.

21. Nagarmotha

Flowers of the nagarmotha are used for making this formulation, It is classified under the categories like lekhniya (Scrapping properties), trishna nigrahan (Herbs helpful in quenching thirst), kandughna (Relieve itching), stanya shodhan (Breast milk detoxifying herbs) etc. It is bitter, pungent and astringent in taste. Undergoes pungent taste conversion after digestion, has a cold potency which helps in balancing the pitta and kapha dosha.

22. Safed Punarnava

This herb has been classified under vyavasthapan (Anti-ageing herbs), kasahara (cough relieving), swedopaga (useful in sweating treatment) etc. This herb is sweet, bitter and astringent in taste. Undergoes pungent taste conversion after digestion. Potency of punarnava is hot and is light to digest with drying properties. It is best used in anemia, cardiac disorders, and improves taste and digestion.

23. Safed Supari

Seeds of supari are used for the making of this formulation which are astringent and sweet in taste, It is heavy to digest and is dry in nature, vipaka (Taste conversion after digestion) is pungent with cold potency. Areca nut helps in reducing the vitiated kapha and pitta dosha from the body. It is indicated in mukh mala shamana (cleans oral cavity and feces), cleanses the throat, helps in treating diarrhea.

24. Rasna

Its roots are used for the making of this formulation, it has been classified under the subgroups like anuvasanopag (Herbs useful in anuvasana basti), vyavasthapan (Anti-ageing herbs) etc. Taste of this herb is bitter and is heavy to digest. Potency of rasna is hot, Rasna helps in reducing the vitiated vata and kapha dosha from the body and has a special effect that it acts as a vishghna (Controls poison). Due to its hot potency it reduces vata dosha which helps in managing the painful conditions.

25. Haldi

Tuberous part of the haldi is used for the making of this formulation, It has been classified under the lekhniya gana (herbs having scrapping properties), kushthghna (Herbs help in relieving skin diseases), kandughna (Herbs relieve itching sensation), krimighna (Herbs which relieve worm infestation) etc. Taste of haridra is bitter and pungent, it has dry and light properties. Potency is hot and due to hot potency it helps in balancing vata and kapha dosha.

26. Devdaru

It has been classified under the groups such as stanya shodhan (Herbs used for detoxifying milk), Anuvasnopag (Herbs used in oil enema) etc. Devdaru is bitter, pungent and astringent in nature, it is light to digest, undergoes pungent taste conversion after digestion. Potency of the devdaru is hot so it helps in managing vata and kapha dosha from the body. It is krumihara, kaphahara, amahara, jwarahara etc.

27. Badi Harad

Fruits of harad are used for the making of this formulation, It has been classified under the formulation harikyadi varga, guduchyadi varga etc. It has five tastes except salty. Also, it is an astringent taste dominant. Harad is light to digest and drying in nature due to its astringent dominant taste. Potency of this herb is hot. It has following medicinal properties like promotes bowel movement, medhya (Improves intelligence), lekhaniya (Scrapping) etc.

28. Bibhitaki

It has been kept in subgroups like jwarahara (Herbs treating fever), kasahara (Herbs relieve cough), virechnopaga (Herbs used for purgation) etc. It has medicinal qualities like astringent taste, dry in nature, light to digest, hot potency, cold in touch and helps in balancing kapha and pitta dosha from the body. Due to its hot potency it is helpful in ease of motion and acts as laxative, due to astringent properties it will scrape out the kapha from the body and relieve cough, also it helps in detoxifying blood.

29. Amla

In ayurveda it has been classified under the subgroups like jwaraghna (Herbs useful in fever), kasagna (Herbs used in cough and cold), virechnopag (hebs which induce purgation), kushtha ghana (Treats skin disorders) etc. It has 5 tastes except the salty taste and the taste is sour dominant. Taste conversion after digestion is sweet with cold potency. Amla helps in balancing all the 3 doshas in the body. It is the best rejuvenating herb known.

30. Murva

Fruits of the murva are used for the making of this formulation which are classified under the subgroups like stanya shodhan (Herbs which detoxifies breast milk), aragwadhadi etc. Taste of murva is bitter and astringent which is heavy to digest and dry in nature. Potency of the murva is hot and undergoes pungent taste conversion after digestion. It helps in reducing all the doshas from the body. This herb has classical indications like skin diseases, piles, diabetes, vomiting, fever etc.

31. Danti

Fruits of the danti are used for making kumaryasav, which has been classified under the subtype bhedniya (Herb used in purgation). It has a pungent taste, heavy to digest and has a strong and piercing nature. Vipaka of danti is also katu (Taste conversion after digestion). Potency is hot and helps in balancing the kapha and pitta dosha. It has a special effect on the body as it induces purgation. Ashukari means it spreads easily in the body.

32. Pushkarmool

Root of the pushkarmool is used for making this formulation which has been classified in subgroups like shwasahara (Herbs used for asthma or COPD), hikkanigrahn (Herbs which relieve hiccups). It has a bitter and pungent taste, light to digest and also has a piercing in nature. Potency of the pushkarmool is hot and it undergoes pungent taste conversion after digestion. It can be used in fever, anorexia, cough, cold and other inflammatory conditions etc.

33. Kaunch

Its seeds have been used for making this formulation which is sweet and bitter in taste, heavy to digest and unctuous in nature. Vipaka of kaunch beej is madhur (Sweet taste conversion after digestion) with hot potency. It has a special effect on the body that it acts as an aphrodisiac agent and also helps in balancing all the three doshas in the body. It can be used for sexual virulity, neurological disorders. It is the best herb known for Parkinson’s disease.

34. Bala

Whole plant can be used for making this formulation and has been classified under the groups such as brihmaneeya (Herbs used for strength and nourishment), prajasthapan (Herbs useful to improve fetus health) etc. It has medicinal properties like it is sweet in taste, heavy to digest, unctuous in nature with sticky properties. Vipaka of bala is madhura (Sweet taste conversion after digestion) with a cold potency. Bala helps in balancing all the three doshas from the body but mainly vata dosha.

35. Gangadi

Fruits of these herbs are used in this formulation and it is astringent and sweet in taste. Light to digest and is drying in nature. Gangadi undergoes pungent taste conversion after digestion and is coolant in nature. It helps in balancing the kapha and pitta dosha. It is useful in healing wounds and stops bleeding so can be used in heavy bleeding disorders.

36. Atibala

Whole plant of the atibala is used in this formulation, acharya charak has classified this medication under the categories such as madhura skanda (Group of herbs with sweet taste), balya (Herbs which impact strength) etc. Taste of this herb is sweet which is light to digest and has unctuous or oily properties which undergoes sweet taste conversion after digestion and helps in balancing vata and pitta dosha. It helps in improving strength, Increases the quality and quantity of semen, improves immunity etc.

37. Gokshura

Seeds of the gokshura are used for making this formulation which has been classified under the groups like dashamoola (Group of 10 roots), shothahara (Relieve inflammation), Mutravirechniya (Cleanses and detoxifies urinary system), krimighna (Treats intestinal worms). It is sweet in taste, heavy to digest also oily or unctuous in nature), taste conversion after digestion is sweet and it is coolant in nature thus helps in balancing all the three doshas from the body.

38. Akarkara

Root of the akarkara is used in this formulation which has pungent taste, dry and hot in nature, Akarkara undergoes pungent taste conversion after digestion and it is hot in potency. Action of this herb is that it reduces vitiated kapha and vata dosha also helps in stimulating the nerves of the body. Some research has shown that it has anti-diabetic activity and antioxidant activity.

39. Lodhra

Bark of lodhra is used for the formulation, It has been kept in subgroups like sonitasthapana (Herbs used for stopping bleeding), sandhaneeya (Herbs helpful in healing bone fracture and wounds),
Pureeshasangrahniya (Herbs helpful in stopping diarrhea etc. Taste of lodhra is astringent and bitter. It is light to digest and dry in nature. It is coolant in nature, undergoes pungent taste conversion after digestion and helps in balancing kapha and pitta dosha.

40. Punarnava

Roots of the punarnava are used in this formulation, it is sub categorized in groups such as vaya sthapana (Anti-ageing), kasahara (Herbs used against cough), anuvasanopag (Herbs useful in oil enema) etc. It has a sweet, bitter and astringent taste, light to digest, drying in nature which undergoes pungent taste conversion after digestion. Potency of punarnava is hot and helps in balancing the vata and kapha dosha.

41. Saunf

It is sweet and woody in taste, it contains essential oils like anethole, estragole and fenchone. It has sweet, bitter and pungent taste, is light to digest and has snigdha guna (unctuous properties) and is coolant in nature. Resultant taste after digestion is sweet and pacifies vata and pitta dosha from the body. It can be indicated in digestive problems, brain, nerves, heart, lungs, kidney etc problems. Seeds are used for making formulations.

42. Swarn Makshik

It is made from the ores of copper pyrite after the process of purification. It is bitter, sweet and astringent in taste, hot in nature, light to digest and undergoes pungent bio transformation after digestion. Helps in improving strength and immunity. It will act as a rejuvenating agent and cause cell and tissue rejuvenation. It can be used in conditions like prameha, arsha, depletion of body tissues, weight loss and Tb also it can be used in treating wounds and abdominal pains.

43. Utanjan

Seeds of this plant are used for making this formulation, It has been kept in vasa kula. Having a heavy, oily or unctuous and sticky nature. Has a sweet and bitter taste. Potency of this herb is hot and helps in balancing the 3 doshas from the body. It is mainly used to promote spermatogenesis, also it acts on the urinary system and is diuretic.

44. Dhatki

Flowers of this plant is used for this formulation, It has been kept in subgroups like pureesa sangrahaniya (Stool binding herbs), mutravirajniya (Provides natural color to the stool), sandhaniya (Helps in fracture and wound healing) etc. Flowers have light and oily in nature and the taste of this herb is astringent and bitter with pungent vipaka. It is coolant in nature. It elevates pitta dosha and it is used for the fermentation of this asava.

45. Gur

It is sweet in taste, helps in balancing vata and pitta dosha from the body. Helps in cleansing and detoxifying blood, light to digest, promotes digestive strength, helps in cleaning intestines, urinary bladder, stomach etc. Helps in promoting taste due to sweet taste and helps in relieving excess body heat. All these properties are of old jaggery.

46. Daruhaldi

Stem of the plant is used for making this formulation, It has been classified under the sub groups like arshoghna (Herbs treating piles), kandughana (Relieves itching), lekhniya (Having scrapping properties) so it will be helpful in scrapping cholesterol. Taste of daruhaldi is bitter and astringent. It is light to digest and drying in nature. Vipaka is pungent (Taste conversion after digestion). It has a hot potency and balances kapha and pitta dosha.

47. Honey

Honey is sweet in taste and has an astringent anurasa. It is light to digest, drying in nature, clear in appearance. Taste conversion after digestion is sweet and helps in balancing the kapha and pitta dosha. Potency of the honey is cool. It has scrapping properties due to the astringent taste and helpful in cough, cholesterol and obesity.

Method Of Preparation

Following method of preparation is used for making this formulation:

1. Juice of aloe vera is extracted from the leaves of aloe plant.
2. Coarse powder of all the ingredients are added in this extracted juice.
3. This then kept in a closed jar for the fermentation.
4. After the fermentation the asava is filtered out and the liquid is stored in bottles.

Medicinal Properties

Kumaryasav has following medicinal properties which are mentioned below:

1. It helps in detoxifying the body
2. Aama pachak (Anti-toxin)
3. Helps in reducing cholesterol
4. Helps in reducing inflammation
5. Acts as an antioxidant
6. Acts as an antirheumatic
7. Ignites the digestive fire
8. Has a cardioprotective effect
9. It is an digestive stimulant
10. It is a fat burner
11. Acts as a laxative and diuretic

Dosha Karma

It helps in balancing all the doshas in the body (Vaat, pitta, kapha)

Dosage

It can be taken in the dose of 12-24 ml.

Classical Indications

In ayurvedic texts it has been indicated in diseases such as:

1. Agnimandya (Low digestive fire)
2. Paktisula (Pain during digestion)
3. Parinama Sula (Pain after digestion)
4. Udavarta (Abdominal distension and flatulence)
5. Mutrakrichra (Difficulty in passing urine)
6. Prameha (Diabetes)
7. Ashmari (Renal stone)
8. Raktapitta (Bleeding disorders)

Indications

It can be indicated in the disorders such as

1. Anorexia and loss of appetite as it helps in improving digestion and its carminative property will help in igniting the digestive fire.
2. It can be used in gastritis
3. Urinary tract disorders
4. Improves strength
5. Improves complexion
6. Provides nourishment to the whole body
7. Can be used in anorexia
8. Acts as an aphrodisiac agent
9. Can be used in abdominal colic
10. Can be used in ascites
11. It is also used in tuberculosis
12. Helpful in bloating
13. It can also be used in epilepsy
14. Helpful in improving memory
15. Can be used in removing urinary stones
16. It will be helpful in treating intestinal worm infestation
17. Can be used in bleeding from an part of the body
18. Can be used in menstrual problems and irregularities and female reproductive disorders
19. Hepatic steatosis
20. Liver enlargement
21. Can be used in non – bleeding piles

Side Effects

1. It does not have side effects in general but when taken in high dosage it can cause some discomfort.
2. It should be avoided in pregnancy and lactating mothers.

Conclusion

We can conclude that kumaryasava is an ayurvedic liquid formulation which is easy to take and its main content is kumari (Aloevera) with the other herbs. It is a main digestive stimulant and it has many other benefits also. Planet ayurveda has provided us with the kumaryasava which has been made under the expert ayurvedic doctors and in the authentic ways which has been mentioned in ayurvedic texts.