In-Vitro Study of Anti-Inflammatory Activity of Polyherbal Asava Formulation

Abstract

Introduction: The current research was conducted to assess the anti-inflammatory activity of a polyherbal Asava preparation consisting of ginger rhizomes (Zingiber officinale), fenugreek seeds (Trigonella foenum-graecum), and amla fruits (Emblica officinalis). Asava is a natural fermented liquid Ayurvedic formulation that increases the extraction and bioavailability of phytoconstituents.

Methods: The Asava was made by fermenting the herbal blend for 30 days with flowers of Woodfordia fruticosa as a natural source of wild yeast and jaggery as a fermentable sugar. The fermentation resulted in self-production of alcohol, which served as a preservative as well as a solvent to enhance the extraction of phytoconstituents. The yeasts naturally occurring on the flowers of Woodfordia fruticosa played a vital role in initiating and maintaining the fermentation.

Results: The resultant polyherbal Asava was rich in bioactive constituents. Synergistic interactions between the component herbs were assumed to augment its therapeutic activity, especially in terms of anti-inflammatory activity. Fermentation helped in enhanced bioavailability of the phytoconstituents.

Conclusions: This fermented polyherbal Asava extract shows promising therapeutic potential as an alternative natural preparation for the treatment of inflammatory ailments. Its boosted bioavailability as well as the synergistic outcome underscores the advantage of fermented plant products in pharmacotherapy. This traditional remedy justifies further study to confirm its efficacy and guide its development towards a standardized pharmaceutical herbal product.