Abstract

Dr. Bankimchandra Jambagi* and Dr. Kishan Singh

ABSTRACT

Sandhana Kalpana, the Ayurvedic science of fermentation, is a critical aspect of traditional medicine in Ayurveda, utilized to enhance the therapeutic properties of herbal preparations. Ayurvedic formulations like Asava and Arishta are produced through controlled fermentation processes involving specific medicinal herbs, sugars, and water or decoctions. This paper provides an in-depth exploration of the biochemical, microbial, and pharmacological aspects of Ayurvedic fermentation, analyzing its influence on the bioavailability of herbal phytochemicals. Furthermore, we compare these traditional techniques with modern fermentation processes, emphasizing their unique benefits, such as the enhancement of probiotic activity and enzymatic action, which contribute to therapeutic efficacy. The study presents a rigorous scientific analysis of Sandhana Kalpana, using advanced chromatographic, microbial, and in vitro methods to elucidate the transformations that occur during fermentation.