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Chirayu Lodhrasav

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Chirayu Lodhrasav

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Lodhrasavam is a liquid Ayurvedic medicine.
Lodhrasavam is also known as Lodhrasav, Lodhrasava and Rodhrasava.
dosage: 
12 – 24 ml. one or two times a day, usually advised after food.
If needed, it can be mixed with equal quantity of water.

Pathya:

Avoid sweets like milk and ghee. Sugar is totally taboo. Reduce sour and salty items. For meas use old barley or wheat. Rice is not very good. Rice from fresh paddy is harmful. Do special exercise in an open place according to strength.
uses of Rodhrasava –
Meha – urinary disorders, diabetes
Arsha – haemorrhoids
Shvitra – leucoderma
Kushta – skin diseases
Aruchi – anorexia, lack of interest in food
Krumi – intestinal worm infestation
Pandu – anemia
Grahani – Malabsorption syndrome, Irritable Bowel Syndrome
Sthulata – Obesity
Lodhrasavam ingredients:
Lodhra (Symplocos racemosa) – Stem Bark – 12 g
Murva – marsdenia tenacissima – Root – 12 g
Shati – Hedychium spicatum – Rhizome – 12 g
Vella – Vidanga – False Black Pepper – Embelia ribes – Fruit -12 g
Bharngi – Clerodendron serratum – Root – 12 g
Nata – Tagara – Valerian Root – Rhizome – 12 g
Nakha – capparis sepiaria – Fruit – 12 g
Plava – Musta – Cyperus rotundus – root – 12 g
Kalinga – Holarrhena antidysenterica – seeds – 12 g
Kushta – Saussurea lappa – root – 12 g
Kramuka – Betel nut – 12 g
Priyangu – Callicarpa macrophylla – Flower – 12 g
Ativisha – Aconitum heterophyllum –  Root – 12 g
Agni – Chitraka – Lead wort – Plumbago zeylanica – 12 g
Vishala – Indravaruni – Citrullus colocynthis – Fruit – 12 g
Twak – Cinnamon – root bark – 12 g
Ela – Cardamom – 12 g
Patra – Cinnamomum tamala – Leaf – 12 g
Nagakeshara – Mesua ferrea – Stamen – 12 g
Bhunimba – Andrographis paniculata – Whole plant – 12 g
Katuki – Picrorhiza kurroa – Root – 12 g
Yavani – Bishop’s weed – Trachyspermum ammi – Fruit – 12 g
Pushkaramoola – Inula racemosa – Root – 12 g
Patha – Cyclea peltata – Root – 12 g
Granthi – Piper longum – Root – 12 g
Chavya – Piper chaba – Root – 12 g
Triphala – Haritaki, Vibhitaki, Amla – each fruit – 12 g
Water for decoction – 12.288 liters, boiled and reduced to 3.072 liters
Makshika – Madhu – 1.536 kg

Method of preparation:
The first set of ingredients are added with specified amount of water, boiled and Kashayam is prepared. to it, honey is added, and kept closed in an air tight container for fermentation for 15 days. After that, contents are filtered and preserved.
Reference: Ashtanga Hrudaya.


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