Ashwagandharishta

Ashwagandharishta is a fermented Ayurvedic liquid formulation, not a conventional food, so standard macronutrient profiling is limited. Primary bioactive constituents include: Withanolides (key steroidal lactones, primarily withanolide A, withanolide B, and withaferin A) at approximately 0.3–0.5% w/v in the final preparation; Alkaloids including isopelletierine, anaferine, and somniferin at trace concentrations (~0.01–0.05% w/v); Saponins (sitoindosides VII and VIII) contributing adaptogenic properties at ~0.2–0.4% w/v. The fermentation base typically contains self-generated alcohol (5–10% v/v from jaggery/sugar fermentation), which enhances extraction and bioavailability of fat-soluble withanolides by an estimated 30–40% compared to aqueous extracts. Secondary ingredients contribute: Iron (from Loha Bhasma if included in formulation) approximately 2–5 mg per 15 mL dose; naturally occurring B-complex vitamins from fermentation byproducts at trace levels (<0.1 mg per dose); natural sugars (residual glucose and fructose) approximately 8–12 g per 30 mL serving. Antioxidant phenolics including flavonoids and tannins are present at ~15–25 mg GAE per 30 mL dose. Bioavailability note: The hydroalcoholic medium significantly improves absorption of withanolides across the gut epithelium; co-ingestion with warm milk (traditional recommendation) further enhances lipophilic compound absorption by ~20%.