Lohasava

Name: Lohasava
Brand: Devendra Ayurved Ashram
SKU: lohasava
Price: 75 INR
Availability: InStock

Classical Ayurvedic iron tonic (Lohasava) for anaemia and weakness

Pale, tired, breathless? Lohasava is Ayurveda's classical iron tonic.

200 mL: ₹75 · 450 mL: ₹150

Lohasava is a classical Asava of purified iron (Shodhita Loha) with ten digestive herbs — Trikatu, Triphala, ajwain, Vidanga, Nagarmotha and Chitrak — fermented with honey, jaggery and Dhataki flowers.

The Sharangadhara Samhita gives it for Pandu (anaemia), Shvayathu (swelling), Gulma, enlarged spleen, piles, weak digestion and cough.

Used for

Anaemia & pallor (Pandu)
Tiredness & weakness
Weak digestion
Swelling (Shotha) — traditional use

Why iron runs low

Iron makes haemoglobin, which carries oxygen. Heavy periods, pregnancy, a diet low in iron, poor absorption and hidden bleeding drain the body's stores, bringing tiredness, pallor, breathlessness and brittle nails.

Ayurveda calls this Pandu: weak digestion and Pitta imbalance impair the formation of Rakta. Processed iron (Lauha), taken with digestive herbs so that it is absorbed, is the classical treatment.

Lohasava works in 3 ways

Iron (Raktavardhaka) — Loha bhasma is iron converted to fine iron-oxide particles; a rat study found no toxicity at therapeutic doses.
Absorption & Digestion (Deepana) — Trikatu's piperine stimulates digestion and raises the absorption of other compounds; ajwain, Chitrak and Nagarmotha kindle Agni.
Antioxidant (Triphala) — The Triphala fruits — amla rich in vitamin C — are antioxidant, and vitamin C helps iron absorption.

Key ingredients

Loh bhasma (calcined iron) — 192 g. Iron converted by repeated heating and herbal processing into fine iron-oxide (magnetite-type) particles. It is Ayurveda's main haematinic for anaemia (Pandu); in a rat study it showed no signs of toxicity at therapeutic doses.
Trikatu (three pungents). Dry ginger, black pepper and long pepper in equal parts. Ayurveda adds it to kindle Agni and clear Ama; research suggests piperine-rich Trikatu also raises the absorption of the other ingredients taken with it.
Triphala. Amla, Harad and Bahera in equal parts — Ayurveda's best-known bowel regulator and Rasayana. Reviews describe laxative, antioxidant, anti-inflammatory and gut-microbiome-modulating effects, mostly from experimental and small clinical studies.
Ajwain (Carom) (Trachyspermum ammi, fruit) — 192 g. Thymol-rich seeds that Ayurveda uses for wind, colic and indigestion. In experimental studies ajwain relaxes intestinal smooth muscle, increases digestive enzyme and bile secretion and is antibacterial and antifungal.
Vidanga (False black pepper) (Embelia ribes, fruit) — 192 g. Ayurveda's classic de-worming herb. Its benzoquinone embelin is anthelmintic, antimicrobial, anti-inflammatory and antioxidant in experimental studies.
Nagarmotha (Musta) (Cyperus rotundus, rhizome) — 192 g. A fragrant tuber Ayurveda uses for indigestion, diarrhoea, fever and thirst (Pachana, Grahi). Its sesquiterpenes are antidiarrhoeal, antispasmodic, anti-inflammatory and antioxidant in experimental studies.
Chitrak (Plumbago zeylanica, root) — 192 g. Ayurveda's strongest Agni-kindler, used for indigestion, piles and sluggish metabolism. Its naphthoquinone plumbagin is antioxidant and antibacterial in laboratory studies; the root is irritant and avoided in pregnancy.
Dhataki (Dhai flowers) (Woodfordia fruticosa, flower) — 960 g. The classical starter for Asava-Arishtas. Its flowers carry alcohol-producing yeasts (including Saccharomyces cerevisiae) and an invertase enzyme that splits sugar into fermentable glucose and fructose, raising the alcohol yield.

Full ingredient list

Herbs

Loha bhasma (processed iron) — 192 g
Shunti (Zingiber officinale, rhizome) — 192 g
Maricha (Piper nigrum, fruit) — 192 g
Pippali (Piper longum, fruit) — 192 g
Haritaki (Terminalia chebula, fruit) — 192 g
Vibhitaki (Terminalia bellirica, fruit) — 192 g
Amalaki (Emblica officinalis, fruit) — 192 g
Yavani (Trachyspermum ammi, fruit) — 192 g
Vidanga (Embelia ribes, fruit) — 192 g
Musta (Cyperus rotundus, rhizome) — 192 g
Chitraka (Plumbago zeylanica, root) — 192 g

Fermented with

Dhataki (Woodfordia fruticosa, flower) — 960 g
Madhu (honey) — 3.072 kg
Guda (jaggery) — 4.8 kg
Jal (water) — 24.576 L

Contains

Self-generated alcohol (about 5–12 % v/v)

How to use

Dose: 12–24 mL once or twice a day after meals, mixed with an equal amount of water, or as directed by the physician.

Measure the dose — Use the dose above, or the one your physician gives.
Add equal water — Asavas and Arishtas are traditionally taken with an equal amount of water.
After meals — Take it after meals, usually twice a day.

Safety & suitability

Who it's for: Adults
Pregnancy & nursing: Not advised — see the cautions
Other medicines: Tell your physician what else you take
Diabetic?: Contains residual sugars from the jaggery — ask your physician
Storage: Cool, dry place, away from direct sunlight
Ingredients: See the full list below

Cautions

Have the cause of anaemia checked — especially heavy periods or any bleeding from the gut — and recheck your haemoglobin after a few weeks.
Contains processed metal or mineral preparations: Loh bhasma. Take only at the stated dose and for the advised duration, under an Ayurvedic physician.
Contains iron: Loh bhasma. Keep it out of children's reach — an iron overdose is dangerous for children.
Contains self-generated alcohol (about 5–12 % v/v): not for children, during pregnancy or breastfeeding, or for anyone who must avoid alcohol.
Not to be taken during pregnancy.

More information

Net content: 200 mL · 450 mL
Storage: Keep in a cool, dry place away from direct sunlight. Close the cap tightly after use.
Country of origin: India
Manufacturer: Devendra Ayurved Ashram Pvt. Ltd., A-12, Industrial Estate, Sujroo, Muzaffarnagar (U.P.) – 251003. Mfg. Lic. No. A-50/77/94 · GMP-certified company.