AVP Chyavanaprasam

AVP Chyavanaprasam is one of the anti-aging supplements, which is purely herbal in nature. It has Amla as its main ingredient. The rejuvenation of a sage by the name Chyawana Maharshi. Hence, the name – Chyawanprash.

AVP Chyavanaprasam usage:-

• It is useful for coughs and colds.
• It is especially used in pulmonary tuberculosis. It helps in rejuvenation of old aged people and also in the proper nourishment of young ones.
• It is effectively used in the treatment of throat infections, chest infections, Gout, and disease conditions involving urine.
• It improves intelligence (Medha), memory power, Skin luster, age, the strength of sense organs, immunity power, and appetite.
• It is a powerful anti-aging herbal product. It also cures wrinkles.

Dosage:-

• One to two spoonfuls along with a glass of milk, every morning before breakfast.
• Chyawanprash can be given to a child from 5 years old onwards, the dosage for children will be a quarter to half a spoon with a glass of milk.

Side effects:-

• If taken along with milk, in Kapha’s dominant period of the day (morning), the burning sensation can be minimized, if not nullified.
• Some patients may complain of loose stools.
• Because it contains sugar, it is best to avoid it in diabetic patients, with uncontrolled sugar.

One should drink milk, which, being cold mitigates the hot potency effect, after taking the lehyam.

 Ingredients:-

Bilwa (Aegle marmelos), Agnimantha (Premna corymbosa), Shyonaka (oroxylum indicum), Gambhari (Gmelina arborea), Patala (stereospermum suaveolens), bala (sida cordifolia), Mashaparni (Teramnus labialis), Mudgaparni (Vina trilobata), Prishnaparni (Uraria picta), Shalaparni (Desmodium gangeticum), Pippali (Long pepper), Gokshura (Tribulus terrestris), Brihati (solanum indicum), kantakari (solanum xanthocarpum), karkata Shrungi (pistasia integerrima), Taamalaki (phyllanthus fraturnus), Draksha (dry grapes), jeevanti (Leptodenia reticulata), Pushkara(Inula racemosa), Agaru (Aquilaria agallocha), Hareetaki (Terminalia chebula), Ruddhi  (Habenaria intermedia), Jeevaka (Microstylis muscifera), Vrishabhaka (Microstylis wallichi), Shati (Hedychium spicatum), Musta (cyperus rotundus), Punarnava (Boerhaavia diffusa), Meda (Polygonatum cirrhifolium), Ela (Elettaria cardamomum), Chandana (Santalum album), Utpala (Nymphaea stellata), Vidari (Ipomea digitata), Vrushamula (Adhatoda vasica), kakoli (Lilium poilyphyleum), Kakanasika (Martynia diandra) – all these herbs are taken 50 grams each. in coarse powdered form.

Amla – 5 kg (fresh fruit)

First, the above-said group of herbs is mixed in 13 liters of water. Amla is tied in cloth making it able to hang. At the mouth of the vessel, a stick is placed and the cloth pack containing Amla is kept hanging so that the pack of amla is immersed in the water. (This type of process is called Swedana) the vessel is subjected to heat. After sufficient boiling, the cloth packing is taken out. From it, Amla is taken out, seeds are removed and the boiled pulp part of Amla is made into a paste. This paste is fried with 300 ml each of ghee and sesame oil.

The water is filtered. It is taken in another vessel and the paste of amla is added to it. To this vessel, 2.5 Kg of sugar is added and this mixture is heated in mild heat. Upon slow heating, the liquid slowly starts solidifying.

Once the semisolid state is achieved, the vessel is taken out of the fire and stirred well. Upon self-cooling, 300 grams of honey, 200 grams of Tugakshiri, 100 grams of Pippali (Long pepper fruit), Twak, Patra and Ela, and Nagakeshara are added- 50 grams each. the mixture is continuously stirred well to get the Chyavanprash.