Baidyanath Chyawanprash Special

Abstract

1. Introduction

Chyawanprash (CP) (also known as chyavanaprasha, chyavanaprash, chyavanaprasam, and chyawanaprash) comprises two lexes, “Chyawan” and “Prasha”. The word Chyawan is the name of a sage, and also symbolizes ‘degenerative change’. Prasha denotes a drug or foodstuff that is suitable for consumption. Indeed, CP is a comprehensive ‘metabolic’ tonic; it contains a variety of herbs and is used to promote health and prevent diseases. Chyawanprash is an ancient Indian formulation (a polyherbal jam), prepared according to a traditional Ayurvedic recipe, enriched with several herbs, herbal extracts, and processed minerals. Regarded by many experts as an essential health supplement, CP has been around for centuries. Chyawanprash possesses multiple health benefits and has been widely used since ancient times as a health supplement and as a medicine for enhancing immunity and longevity. Chyawanprash has been a part of every Indian’s life from the day it was introduced, irrespective of sociocultural, political, and scientific factors. It was one of the most appreciated foods for its antiaging effects long before vitamins, minerals, and antioxidant supplements came into existence .

Rasayana, a branch of Ayurveda, includes a number of specialized approaches aimed at prolonging life, preventing aging and diseases, eliminating degenerative processes, and promoting excellent health. Of all the Rasayana formulations enumerated during the classical and medieval periods, CP undoubtedly stands out as the most important. This formulation has made major strides as an over-the-counter product since it entered the consumer market in the 1950s. It is highly appreciated for possessing multiple health benefits and addressing the preventive, promotive, and curative aspects of health.

Chyawanprash consists of Amla/Amalaki (Phyllanthus emblica/Indian gooseberry) pulp as a base, and this is considered to be the most effective Rasayana for sustaining homeostasis. Chyawanprash that contains Amla has a mixed taste, combining sweet, sour, bitter, pungent, and astringent qualities . On regular intake, it maintains physiological functions and rejuvenates the whole body system .

2. Origin

The atypical name of CP originates from the legend of Chyawan Rishi, who was a forest sage. Various ancient sacred treatises, such as the Mahabharata, the Puranas, etc., describe how the twin Ashwini Kumar brothers (the royal physicians to the Gods during the Vedic era) invented this polyherbal preparation to make the sage Chyawan Rishi younger and improve his vitality and strength. The formulation was prepared at his hermitage at Dhosi Hill near the Narnaul area, in the state of Haryana, India; drawing its name from the ancient sage, the formula was called “Chyawanprash”. He followed strict practices to become enlightened, and this had made him weak, emaciated, and aged. To regain his youthfulness, vitality, and strength, he used CP . The foremost historically recorded recipe for CP is reported in the Charaka Samhita, the ancient Ayurvedic classic, where it is appreciated as being superior to all other herbal rejuvenative tonics .

3. Composition

Chyawanprash is a potent antioxidant paste, prepared through the synergistic blending of around 50 herbs and spices. Chyawanprash falls, by virtue of its consistency and form of dosage, under the category of Awaleha (electuaries/herbal jams), a group of Ayurvedic formulations . Typically, CP includes four classes of herbal drugs: The Dashmula class (ten roots); the Chaturjata class (four aromatic plants); Ashtavarga (threatened medicinal herbs from the Northwest Himalayas, which are not commercially available in the modern era) ; and a general class (materials not belonging to the former classes). The Chyawanprash formula is described in the ancient Ayurvedic texts, namely, Ashtanga Hridayam, Charaka Samhita, Sangandhara Samhita, which are dedicated to clinical management. The dominant ingredient is Amla, a citrus fruit that is a highly renowned and potent botanical in Ayurveda. The main ingredients of CP, along with their botanical identities, key active biomolecules and specific therapeutic roles, are detailed in Figure 1 and Table 

Each ingredient of CP is scientifically validated for its nutritive and therapeutic efficacy. All these nutrients are blended in specific quantities and subjected to unique pharmaceutical processes in such a fashion that builds a potent synergy for optimal health virtues. However, noncompliance with ancient manufacturing guidelines and deviation from the original recipe is a common malpractice in the pharma sector. The original formula is wiped out in between the practices of preparation and immoral marketing tactics to make it more presentable and appealing than the competitors’ product. It will no longer be called CP if there is any change in the ingredients of the traditional formula .

4. The “Missing” 8 Ingredients of Chyawanprash

The Government of India has already framed policies for the preservation, cultivation, and sustainable extraction of rare and endangered medicinal plants. Out of these, eight rare herbs that are ingredients of the “original” ancient recipe for CP are missing in commercial formulations of this traditional medicine. Commercial formulations now use substitute herbs. Among these eight, four belong to the orchid family, three are from the lily family, and one belongs to the house of gingers. These are conjointly called Ashtavarga and are said to augment the antioxidant role of Amla. Non-availability of authentic plants, confusion in vernacular names, and lack of chemical markers lead to substitution/adulteration of Ashtavarga plants. These Ashtavarga herbs which are close to extinction are stipulated in Table 2.

5. Manufacturing Process of Chyawanprash

Since the standard operating procedure (SOP) for CP preparation is not clearly narrated in ancient literature, at present, the modus operandi differs for each manufacturer. Current authoritative books of the Indian system of medicine mention the use of 500 numbers of Amla in a single lot. However, variation in Amla size and the quantity of the obtained pulp is the major limiting factor for the SOP and standardization. In historical times, Amla was mainly collected from forests. It was observed that Amla fruit collected from forests has more concentration of vitamin C than that coming from cultivated fruit. The weight of 500 fresh Amla varies from 2.5–25.25 kg, as cultivated hybrid Amla has a bigger size than wild collected Amla. The Ayurvedic Formulary of India (AFI) considers the use of 2.5 kg of fresh Amla for 500 numbers and 2.4 kg sugar for its preparation. If cultivated hybrid Amla is available, 500 such fruits would weigh approximately 6.5 kg.

The standard method of preparation of CP is: 50 g of each of medicinal herbs, such as Bael, Agnimanth, Kashmarya, Shyonak, Paatla, Gokshur, Sarivan, Barikateri, Kantakaari, Kakdasingi, Draaksha, Haritaki, Guduchi, Bala, Bhumyamalaki, Vasa, Jivanti, Kachur, Pushkarmul, Musta, Mudagparni, Mashaparni, Shalparni, Pithawan, Pipali, Kaknasa, Varahi, Vidaarikand, Punarnava, Neelkamal, Aguru, Chandan, Shatavar, and Asgandh, are suspended in 16 L potable water. Five-hundred Amla fruits (each fruit having a weight of around 15–20 g, total weight: 6.5 kg) are swathed in clean cotton cloth to form a bale (pottali) and submerged into the aforementioned combination of herbs. Thereafter, the admixture is boiled until decoction is reduced to 1/4th. After taking off the pottali, seeds are removed from Amla; the remaining pulpy portion is rubbed on a clean muslin cloth, Amla fibers are separated, and Amlapishthi (wet paste of Amla pulp) is collected. Decoction is then strained, and mare is discarded. After this, Amlapishthi is mixed with Yamakadravyas (lipids: 500 g cow ghee and sesame oil each) in an iron container and fried until it gets brownish-red and the Yamaka (lipids) starts separating. Sugar syrup is then prepared by adding sugar in the herbal decoction. Fried Amlapishthi is added to this decoction syrup and heated until attainment of viscidity of two strings. Then, when the heating is stopped, Prakshepadravya (herbal powders of 150 g Vanshalochan; 100 g Pipali and Nagakesar; Elaichi, Tamalpatra and Dalchini, 10 g each) are added and stirred until a homogeneous mixture is obtained. After cooling the mixture, 250 g honey (old, natural, pure) is uniformly mixed, and the finished product is obtained and packed in airtight sterile containers. Finally, the prepared CP is of a dark brown color, having wet paste-like appearance and consistency. The whole unit operating process of traditional CP preparation is depicted in Figure 2.

Boiling of Amla fruits with decoction and the subsequent cooking processes might be inducing pH change, release of acid soluble contents, hydrolysis/cleavage of various bioactive molecules, extraction of soluble chemicals, exchange with intra/extra cellular chemicals of mixture, and several suitable phytochemical interactions to make an ideal blend of this nutraceutical. Some Ayurvedic additives, Shukti Bhasma (pearl oyster calx) 100 g, Abhraka Bhasma (mica calx) 100 g, Shringa Bhasma (deer horn calx) 100 g, Makardhawaja (preparation of red sulphide of mercury and gold) 25 g, clove 25 g and Rajata (silver foil) 75 in number, for special health benefits, are also added by some manufacturers .

6. Mode of Administration

Chyawanprash can be used by all age groups in every season, as its ingredients nullify the unpleasant effects of intense weather and climate or environmental change. Chyawanprash should be taken in a quantity such that it does not interfere with hunger and appetite for food . The general dosage of CP (12–28 g) is to be taken with milk (100–250 ml) on an empty stomach in the morning.

However, it is advocated that individuals suffering from asthma/respiratory ailments should avoid intake of milk and curd . In such cases, the formulation can be administered with lukewarm water. It is recommended to consume CP within a year from the manufacturing date, as a study has indicated that chemical deterioration may occur during the storage period, resulting in loss of the therapeutic potency of CP .

7. Phytochemical and Quality Specifications of Chyawanprash

Chyawanprash is a semi-solid sticky paste with a brownish black appearance, chiefly having sweet and spicy odor, with a sweet and astringent feel after taste with aroma of Prakshepadravya (powder of seven herbs) . The taste is predominantly governed by the flavors of honey, cow ghee (clarified butter), and Triphala (a mixture of three myrobalans), and the aroma by cow ghee and certain spices viz. sandalwood, cinnamon, and cardamom. Limited studies are available on quality testing of CP. A major part in the composition of CP is Amla, which is rich in vitamin C and polyphenolics, including flavonoids. The phenolic compounds of CP possess antioxidant principles that are said to contribute to the rejuvenating and tonic attributes of CP. A high-performance liquid chromatography (HPLC) analysis has identified several biologically active phenolics in CP, i.e., gallic acid, protocatechuic acid, catechin, caffeic acid, vanillic acid, chlorogenic acid, syringic acid, rutin, ferulic acid, and quercitrin, which may account for its therapeutic activity [71]. By contrast, individual pharmaceutical companies have their own in-house specifications for the quality of CP, which are not in the public domain. The Ayurvedic Pharmacopoeia of India (API) has published a monograph on CP along with a brief method of preparation and various physicochemical and assay tests as official quality standards. These include description, identification (such as microscopy, thin layer chromatography (TLC), physicochemical parameters (loss drying, total ash, acid-insoluble ash, alcohol-soluble extractive, water-soluble extractive, pH)), assay, microbial limit, and test for aflatoxin. The Ayurvedic Pharmacopoeia of India mentions that CP should contain no less than 0.5% of gallic acid when assayed, based on the officially stated method.

Vitamin C’ Controversy

Amla, having rich vitamin C (445 mg/100 g) contents, constitutes the main ingredient (35%). Owing to the lack of uniform quality control standards of Ayurvedic drugs, it becomes challenging to ensure the uniformity of their composition and so the efficacy of final products. Although the official quality testing methods for CP  do not contain vitamin C content, there are contrasting findings apropos of its presence in CP, possibly due to the application of less sensitive and nonspecific methods of investigation. A study in 1997 found that vitamin C was missing in the tested CP samples, and it might have been destroyed during cooking of the Amla pulp with cow ghee in the pharmaceutical process. It has been reported that upon heat exposure during preparation of CP, the vitamin C contents remain unaffected , with a study reporting 34 mg/100 g vitamin C in CP . Another study found that the percentage of vitamin C in the old samples of CP (0.0253 ± 0.0001%) was much lower than that of the new samples (0.0512 ± 0.0003%), thus signifying the chances of degradation on storage.

9. Chyawanprash: A Nutraceutical and Functional Food

The term ‘nutraceutical’ was coined in 1989 by Stephen De Felice as “a food or part of a food that provides medical or health benefits, including the prevention and/or treatment of disease.” Chyawanprash has been a consistent part of Indian tradition both as a functional food and nutraceutical for the past 5000 years, with constant zeal and vivacity, and has survived owing to its peerless health benefits. Chyawanprash is reported to have rich vitamin, protein, dietary fiber, energy contents, carbohydrate, low fat contents (no-trans and zero percent cholesterol), and appreciable levels of major and minor trace elements (mg/100g), such as Fe (21.1), Zn (3.1), Co (3.7), Cu (0.667), Ni (1.4), Pb (2.4), Mn (8.3), vitamin C (0.5), tannic acid (20.2), other vitamins A, E, B1, B2, and carotenoids that act as micronutrients for health-invigorating purposes. It also provides several essential phytoconstituents, namely, flavonoids, alkaloids, saponins, antioxidants, piperine, phenolic compounds, etc. The synergistic antioxidant effects of vitamin C along with vitamin E and carotenoids are well known. The rich nutritive composition and antioxidant biomolecules of CP act both singly as well as synergistically for immuno-modulation, body building, health restoration, and prevention of oxidative damage (a leading cause of several degenerative diseases) .

10. Health Benefits

11. Toxicity and Safety Concerns

Although numerous works have been carried out on this formulation, no evident information on toxicity has been available until now. If taken in prescribed dosage, CP is considered to be safe. A report suggested that Amla should not be consumed at bedtime to avert ill effects on teeth . Chyawanprash is rich in Amla contents; therefore, it is better to avoid it at bedtime. Usually, this information is missing from CP packaging.

12. Necessity for Standards of Chyawanprash

Based on the available market samples, it was found that the consistency and flavor of CP vary from company to company. These differences are even noted within the same pharma company in different manufacturing batches. Market surveys have shown great variation in the ingredients/composition of CP in many brands. In addition, texture and appearance may vary from a smooth to a slightly grainy consistency, color may vary from lighter brown to dark and shiny brown, and taste has also been found to be sweet, sour or spicy. Real classical CP is sour and less sweet, while current pharma sector generally adds high sugar levels and make it sweeter to make it more palatable. Even batch variations apropos of CP preparation are also observed in pharma companies; hence, there is immense need for maintaining high raw materials quality and finished product standards.

Chyawanprash covers a large area of the market, as it is being endorsed as a health supplement or nutraceutical product by its manufacturers, not as Ayurvedic medicine. It is the need of the hour for policy makers, the Indian Pharmacopoeia, the Ministry of Health and Family Welfare, and the Bureau of Indian Standards (functioning under Ministry of Consumer Affairs) to take the responsibly and work in this area to formulate CP’s uniform standards.

13. Market Trends

Indian regulations permit the manufacture and sale of CP either as an Ayurvedic medicine by following exactly the recipe and the process as per the authoritative text listed in the regulations (referred to commonly as classical Ayurvedic medicine) or as a proprietary Ayurvedic medicine, where modification to an authoritative text-based recipe is allowed as long as all the ingredients are listed in any one of the texts officially recognized by the law .

Despite several negative points related to commercialization of this traditional formulation of CP, it is still a widely accepted and used health/nutrition supplement among Indian consumers. It is being advised and used by all age groups and in several health conditions. In the Indian market, CP is certainly distinguished from other nutraceuticals based on its visibility on market shelves, brand variants, huge number of ads, and a cultural acceptability. The market value of CP in 2010 was over 4 billion (about $80 million USD), which makes CP India’s best-selling Ayurvedic medicine. There are many CP brands in the Indian market, such as Dabur, Emami Group, Himalaya, Bajaj, and Baidyanath; however, the leading brand is Dabur, with a market share of 70%. Comparative test performance scores of various leading market brands of CP are detailed in Table 3.

Chyawanprash is losing its real meaning and efficacy because of an upsurge in immoral market trends and noncompliance with ancient manufacturing guidelines. Only the name remains the same, but the ingredients and the preparation totally vary from company to company. Thus, there is a need to get a hold in the market, as the original efficacy of CP is being compromised.

Companies are launching CP in cookies, sugar-free biscuits, snack bars, chocolate granules, fruit-flavored (orange or mango) variants as part of a bid to make the ‘traditional’ brand appealing to young consumers . Apart from introducing new and exciting variants of CP, organizations have backed their marketing campaigns with well-known stars. To entice the younger generation, Indian movie stars and sportsman such as Akshay Kumar, Shahrukh Khan, Ravi Kishan, Virat Kohli, Saina Nehwal, Sachin Tendulkar, and M.S. Dhoni have been featured in CP advertisements and other promotional activities . The cost of production of CP, if it is produced in bulk, will be around ₹ 70–80 per kg. However, there are no stringent regulations on companies for pricing, as price control systems are not applicable to Ayurveda products.

14. Perspectives and Future Directions

Chyawanprash is a traditional recipe which is manufactured and has been popularized by firms. Each firm has held information generated by them as propriety and has not published them in research journals, perhaps to maintain ownership of this information and link to their product. This could also limit contemporary scientists’ ability to access and review data on traditional products through online searches that they are used to.

This traditional product is a complex mixture comprising dozens of active phytocompounds with very broad biological effects on different targets. In such a complex nature of product, it is very challenging to describe in detail the efficacy supported by the mechanism of actions. Moreover, in this form, the synergistic or antagonistic effects of compounds are difficult to deal with and are not evincible from the present literature. Nevertheless, a wide scope is open for future researchers to reach better conclusions.

Though information from available in vitro and in vivo studies is still limited, the following recommendations are warranted to validate multitherapeutic claims of CP: (1) Extensive, well-stratified, multicenter RCTs of longer durations with a larger sample size and longer follow-up; (2) clinical evaluation of short-term and long-term effects of CP supplementation; (3) comparative in vitro and in vivo investigations on classical and marketed products of CP; (4) evaluating the benefits accruing with the adjunct use of CP with other therapeutic agents on different targets; (5) and studies identifying biochemical and molecular targets of CP.

15. Conclusions

Natural health products with medicinal value are gaining importance in clinical research as they offer better alternatives, owing to fewer side-effects and cost-effectiveness than conventional synthetic nutraceuticals. Among the vast library of such products, CP is immensely valuable in terms of therapeutics and global trade. This review underscores the plethora of ancient therapeutic claims of CP, coupled with their validation by available scientific evidence. Reported evidence supports its multifaceted preventive, promotive, and curative health benefits; proving it to be an ancient elixir with a modern cure. However, mechanistic studies and sufficient clinical reports are still lacking. Despite the traditional implementation in ayurvedic medicine and the reported efficacy evidence, there is a requirement of controlled experiments on the effect of the main active compounds and their synergistic or antagonistic effect in order to clarify their mechanism of action. This could also lead to improvement of the available market brands of CP that is not necessarily the optimal version. In fact, strict compliance with the centuries-old recipe alone is not per se a guarantee of success in absence of appropriate scientific evidence. Nevertheless, the present report can be used for future investigations as well as clinical purposes. To sum up, CP is an Ayurvedic superfood and healer par excellence that strengthens the immune system and revitalizes the psychosomatic system, a superior, nutritious, and safe health tonic that is beneficial for all age groups and genders alike.

Acknowledgments

Author Contributions

Conceptualization, R.S.; Methodology, M.M.R.; Performed the collection of the information, R.S., A.C. and A.K.; Writing—original draft preparation, R.S., Corrected and edited the manuscript, N.M. and K.K.; Supervision, P.K.P. All authors read and approved the final manuscript.

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