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Glossary definitions and references:

Scientific and Ayurvedic Glossary list for 鈥淓ffect of time on the fermentation and storage of candanasava鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Glass:
Glass is relevant in the context of the study as a storage medium for candanasava, which ensured no fungal growth and maintained consistent analytical parameters throughout the storage period. Unlike earthen pots, glass containers did not alter the alcohol or sugar content, underscoring the importance of material choice in medicinal preparation storage.

2) Drug:
In this research, 'drug' refers to candanasava, an Ayurvedic preparation involved in the study. The significance lies in understanding the transformations that occur during fermentation and storage, emphasizing the pharmacopoeial characteristics and efficacy of Ayurvedic drugs based on traditional fermentation methods.

3) Sugar:
Sugar plays a crucial role in fermentation, serving as a substrate for yeast and contributing to alcohol production. The study monitored sugar content to evaluate fermentation efficacy. The decreasing sugar levels over time provided insights into the metabolic activity of non-alcohol fermenting organisms during the fermentation of candanasava.

4) Water:
Water is an essential component in the preparation of candanasava, facilitating the dissolution of ingredients and acting as a medium for fermentation. Its role directly impacts fermentation rates, alcohol production, and overall quality of the final product, making it a critical factor in Ayurvedic medicine preparation.

5) Asava (膧sava, 膧艣ava, Ashava, 膧s膩va):
Asava refers to a category of fermented Ayurvedic medicines that do not require prior decoction preparation. This study involves candanasava, which is significant for its traditional use and medicinal properties. Understanding its fermentation process helps validate Ayurvedic practices through scientific inquiry.

6) Arishta (Ari峁ａ弓a, Ari峁ａ弓a, Ari峁ａ弓膩):
Arishta refers to a specific category of Ayurvedic fermented formulations, typically based on decoctions. Understanding arishtas in contrast to asavas provides insights into the fermentation processes and variations between these classes of traditional medicines, emphasizing their unique characteristics and medicinal properties.

7) Draksha (Dr膩k峁Ｄ�):
Draksa, or Vitis vinifera, is a key ingredient in candanasava, valued for its therapeutic benefits in Ayurveda. In the context of this study, draksa contributes to the fermentation process and overall efficacy of the final product, highlighting the significance of specific botanicals in traditional medicine.

8) Ayurveda (膧yurveda, Ayus-veda):
Ayurveda is an ancient system of medicine that emphasizes holistic health and the use of natural substances. The study explores traditional practices of Ayurvedic fermentation, providing insights into the principles of Ayurveda that guide the preparation and storage of medicinal formulations like candanasava.

9) Candana (Candan膩, Camdana):
Candana, specifically Santalum album, is pivotal in the formulation of candanasava. Its aromatic and therapeutic properties enhance the medicinal profile of the preparation. The study elucidates the role of candana in the fermentation process, linking its characteristics to the efficacy of the final product.

10) Pippali (Pippal墨, P墨ppal墨, Pippalin):
Pippali, or Piper longum, is an important spice in Ayurvedic medicine known for its health benefits, including digestive support. In this study, pippali was used to coat earthen pots for fermentation, potentially influencing the microbial growth and fermentation processes involved in candanasava preparation.

11) Sharkara (艢膩rkara, 艢arkar膩, 艢arkara):
Sarkara, or sugar, is integral in the preparation of candanasava as it enhances fermentation and contributes to the final flavor and therapeutic properties. The study assesses its role in maintaining fermentation conditions and monitoring changes in sugar content throughout the process.

12) Honey:
Honey is traditionally used in Ayurvedic formulations for its sweetness and medicinal properties. It plays a role in the fermentation process of candanasava, enhancing flavor and potential health benefits. Its inclusion highlights the balance of taste and therapeutic value in Ayurvedic preparations.

13) Guda (Gu岣峚, Gu岣嵞�):
Guda refers to jaggery, another sweetener used in traditional Ayurvedic formulations. Its role in candanasava preparation is to provide additional sugars to aid fermentation and contribute to the overall health benefits of the final product, emphasizing the use of natural sweeteners in Ayurveda.

14) Prunus cerasoides:
Prunus cerasoides, referred to as Padmaka, is an ingredient in candanasava recognized for its medicinal benefits. Its inclusion enriches the preparation with specific therapeutic properties, illustrating the importance of diverse herbal components in formulating effective Ayurvedic medicines.

15) Rubia cordifolia:
Rubia cordifolia, known as Manjistha, is used in candanasava for its reputed medicinal qualities, particularly in blood purification. Its presence underlines the significance of combining various herbal ingredients in the preparation, enhancing the overall therapeutic effects of the formulation.

16) Cyperus rotundus:
Cyperus rotundus, or Musta, contributes to the overall efficacy of candanasava through its unique medicinal benefits. Recognizing its role in the formulation helps identify how different ingredients work synergistically to enhance the health-promoting properties of Ayurvedic medicinal preparations.

17) Mangifera indica:
Mangifera indica, or Amratvak, is included in the candanasava formulation for its health benefits and contributions to flavor. Its significance lies in the interplay of various natural ingredients, which when fermented, create a potent and healthful product aligning with Ayurvedic principles.

18) Santalum album:
Santalum album, known as Candana, is a primary ingredient in candanasava, revered for its aromatic and medicinal qualities. This study highlights its importance in the preparation process, showcasing how traditional ingredients contribute to the overall therapeutic efficacy of Ayurvedic formulations.

19) Piper longum:
Piper longum, or Pippali, is significant in Ayurveda for enhancing digestion and respiratory health. Its role in the preparation of candanasava emphasizes the use of specific plants to improve fermentation outcomes while delivering their unique health benefits in the finished product.

20) Trichosanthes dioica:
Trichosanthes dioica, or Patola, is an ingredient in candanasava celebrated for its health benefits. Its inclusion illustrates the diversity of botanicals used in Ayurveda and the importance of each component in contributing to the overall efficacy and effectiveness of the final medicinal formulation.

21) Gmelina arborea:
Gmelina arborea, or Gambhari, is utilized in candanasava for its known therapeutic properties. Its role as one of the ingredients underscores the importance of traditional herbal knowledge in developing Ayurvedic medicine formulations with multiple health benefits.

22) Vitis vinifera:
Vitis vinifera, known as Draksa, is essential in the candanasava preparation, contributing to the fermentation process and the resulting alcohol content. This highlights the interconnectedness of ingredients in Ayurvedic formulations where each component serves a vital role in achieving desired therapeutic effects.

23) Raktacandana (Rakta-candana, Raktacamdana):
Rakta-candana, or Pterocarpus santalinus, is an ingredient in candanasava that adds value through its medicinal properties. Its importance remains in how diverse ingredients contribute collectively to the holistic health benefits attributed to Ayurvedic preparations like candanasava.

24) Shvetacandana (艢vetacandana, Shveta-candana, Shvetacamdana):
Svetacandana refers specifically to Santalum album and is key to the candanasava formulation. Its aromatic properties and therapeutic uses emphasize the significance of wisely selected botanicals in traditional medicine practices, enhancing overall health and wellness.

25) Kiratatikta (Kir膩tatikta, Kirata-tikta):
Kiratatikta, known for its bitter taste and medicinal qualities, is included in candanasava to provide additional health benefits. Its presence illustrates the approach of Ayurvedic medicine in utilizing herbs with specific properties for comprehensive therapeutic outcomes.

26) Discussion:
The discussion in the context of this study is essential for interpreting results, drawing conclusions, and connecting fermentation processes to Ayurvedic practices. It allows researchers to explore the implications of findings systematically, paving the way for further investigations and validations of traditional medical knowledge.

27) Nyagrodha:
Nyagrodha, or Ficus bengalensis, is significant in the context of garnering health benefits from Ayurveda. Its utilization in candanasava highlights how various plant parts come together to create holistic preparations enriched with multifaceted medicinal properties.

28) Manjishtha (Ma帽ji峁ａ弓h膩, M膩帽ji峁ａ弓ha, Mamjishtha):
Manjistha, or Rubia cordifolia, is incorporated in candanasava for its blood-purifying properties. Understanding its role enhances the comprehension of how Ayurvedic principles emphasize the synergy of different herbs, promoting overall health through carefully curated formulations.

29) Nilotpala (N墨lotpal膩, N墨lotpala):
Nilotpala, or Nymphaea stellata, contributes its medicinal attributes to the candanasava formulation. Its presence accentuates the importance of aquatic plants in Ayurveda, showcasing the diverse sources of herbal ingredients employed in holistic health practices.

30) Gambhari (Gambh膩r墨):
Gambhari, or Gmelina arborea, is noted for its health benefits and is included in the candanasava preparation. Its role reinforces the concept that Ayurvedic formulations rely on a variety of plant species for creating effective medicinal products with synergistic properties.

31) Mocarasa (M艒carasa, Moca-rasa):
Mocarasa, or Bombax malabaricum, is utilized in the formulation of candanasava to enhance its efficacy. It represents the broader Ayurvedic practice of incorporating various plant-derived elements to create harmonious and effective medicine based on traditional knowledge.

32) Priyangu (Priya峁単u, Priya峁僩u, Priyamgu):
Priyangu, or Callicarpa macrophylla, is a vital ingredient in candanasava known for its potential health benefits. Its inclusion illustrates the importance of incorporating diverse botanicals in Ayurvedic preparations to ensure robust therapeutic properties.

33) Medicine:
Medicine in this context refers to the traditional practices and preparations that aim to promote health and treat ailments. This study on candanasava explores the fermentation and storage processes within Ayurvedic medicine, assessing the effectiveness of these traditional methods from a scientific perspective.

34) Amratvac (Amra-tvac, 膧mratvac):
Amratvak, or Mangifera indica, is integral to candanasava for its flavor and possible medicinal benefits. Its use highlights the combination of taste and health advantages in Ayurvedic formulations, emphasizing the thoughtful selection of ingredients that cater to both aspects within traditional medicine.

35) Nymphaea:
Nymphaea, specifically Nymphaea stellata, is valued in Ayurvedic practices for its health benefits. Its inclusion in candanasava underscores the diversity of plant species employed in Ayurveda and reflects the holistic approach taken in traditional medicinal formulations.

36) Padmaka:
Padmaka refers to Prunus cerasoides, an ingredient in candanasava that adds its unique health benefits. The role of Padmaka emphasizes how Ayurveda meticulously selects and combines various herbs to create formulations that address multiple aspects of health.

37) Dhataki (Dh膩tak墨, Dh膩taki):
Dhataki, or Woodfordia fruticosa, is included in candanasava for its bright characteristics and potential medicinal properties. Recognizing each ingredient's contributions enhances the understanding of Ayurvedic formulations, where specific plants are chosen for their synergy and complementarity.

38) Hrivera (Hr墨vera):
Hrivera, or Coleus vetiverioides, is one of the botanicals in candanasava known for its health benefits. Its role reflects Ayurvedic principles of combining various herbs to harness their specific therapeutic attributes in medicinal preparations.

39) Parpata (Parpa峁璦):
Parpata, or Mollugo cerviana, is part of candanasava's formulation, appreciated for its traditional medicinal uses. Highlighting Parpata's presence illustrates the diversity and richness of Ayurvedic practices, relying on a multitude of plant sources to achieve holistic health outcomes.

40) Madhuka (M膩dh奴ka, Madhuk膩, Madh奴ka):
Madhuka, or Madhuca indica, is utilized for its nutritional and medicinal benefits in candanasava. Its inclusion in the preparation aligns with the Ayurvedic philosophy of incorporating a range of beneficial ingredients to enhance the overall health-promoting properties of the final product.

41) Science (Scientific):
Science plays a crucial role in validating traditional medicinal practices with empirical evidence. This study examines the fermentation and storage processes of candanasava, using scientific methodologies to assess its efficacy and explore the underlying biological processes inherent in Ayurvedic practices.

42) Siddha (Siddh膩):
Siddha refers to a traditional South Indian system of medicine with similarities to Ayurveda. Though distinct, it also promotes holistic health through natural remedies. The interplay between these systems enhances the understanding of ancient medicinal practices and their contributions to contemporary health approaches.

43) Vaidya:
Vaidya refers to an Ayurvedic practitioner or physician skilled in the art of herbal medicine. Their knowledge and expertise guide the preparation and application of traditional remedies like candanasava, highlighting the pivotal role of practitioners in the efficacy and tradition of Ayurvedic healing.

44) Patola (Pa峁璷la):
Patola, or Trichosanthes dioica, is included in the candanasava formulation for its health benefits. Its presence underscores the diverse herbal ingredients that enhance the effectiveness of Ayurvedic preparations, showcasing the rich botanical heritage within traditional medicinal practices.

45) Lodhra:
Lodhra, or Symplocos racemosa, is significant in candanasava for its reputed medicinal properties. Its incorporation within Ayurvedic formulations highlights the belief in the therapeutic synergy afforded by combining various plant ingredients to produce a holistic health product.

46) Balaka (B膩laka, Bal膩k膩, Bal膩ka, Bala-ka):
Balaka, or Hrivera, plays a critical role in the candanasava formulation, enriching the product with its health benefits. Its inclusion emphasizes Ayurvedic principles of integrating plants that provide both medicinal value and flavor to traditional preparations.

47) Rasna (R膩sn膩, Rashna, Rasona, Rasa-una):
Rasna, or Pluchea lanceolata, is utilized for its health benefits in the preparation of candanasava. Its inclusion highlights the emphasis on using diverse botanical ingredients within Ayurveda to create multifaceted medicinal remedies that address various health concerns.

48) Rakta (Rakt膩):
Rakta refers to Pterocarpus santalinus or red sandalwood, incorporated for its medicinal attributes in candanasava. Its role demonstrates how specific plant properties are leveraged in Ayurvedic formulations to enhance the overall therapeutic profile of the preparation.

49) Musta (Must膩, Mu峁ａ弓a, Mushta):
Musta, or Cyperus rotundus, is an essential ingredient in candanasava, recognized for its traditional medicinal uses. Its presence underscores the significance of including plants with notable health benefits to optimize the efficacy of Ayurvedic formulations.

50) Patha (P膩峁環膩, P膩峁環a, Pa峁環a):
Patha, or Cissampelos pareira, contributes to the overall profile of candanasava with its therapeutic qualities. Understanding its role is essential for appreciating how Ayurveda combines various herbs to create potent medicinal formulations based on traditional knowledge.

51) Sharman (艢arma, Sarm膩, Sarma, Sharma, 艢arman):
Sarma, in this context, refers to the acknowledgment of the author's contributions as a co-researcher in this study. Recognizing the collaborative nature of research emphasizes the importance of teamwork and shared knowledge within the scientific exploration of Ayurvedic practices.

52) Hari (H膩ri, H膩rin, Har墨, Harin):
Hari represents a concept often associated with auspiciousness and well-being within Ayurvedic and Vedic traditions. While its specific reference in this study may be tied to authorship, it conveys the broader cultural and spiritual connection to health in traditional Indian medicine.

53) Yoga (Yog膩):
Yoga, while not the primary focus of this study, represents the holistic lifestyle principles upheld in Ayurveda. Its relevance lies in the emphasis on achieving balance and well-being, paralleling the ways traditional formulations like candanasava aim to promote health and harmony.

54) Shati (艢a峁璱, Sat墨, 艢a峁���, Sati, 艢ati, S膩ti, Sa峁璱, Sa峁���, 峁⒛乼i):
Sati, or Hedychium spicatum, is acknowledged for its medicinal properties in Ayurvedic practices. Its inclusion in preparations like candanasava showcases the diversity of plant species leveraged for broader health benefits, aligning with the holistic philosophy of Ayurveda.

55) Moth:
Moth refers to the context of food and herbs used in Ayurvedic formulations. Though not explicitly defined in the study, it signifies the integration of culinary elements alongside medicinal preparations, reflecting the fusion of health and nutrition in traditional practices.

56) Ghi (Gh墨, Ghee):
Ghee, or clarified butter, is often used in Ayurvedic cooking and as a medium for herbal preparations. Its relevance in this study is linked to the tradition of enhancing flavors and therapeutic effects of formulations through the use of wholesome fats, enriching overall health benefits.

57) Shand (艢a峁囜笉, Sand):
Sand is mentioned as part of the preparation process for fermentation in earthen pots. Its use highlights the traditional approaches taken in Ayurveda, emphasizing how natural materials are strategically utilized to create optimal conditions for fermentation and preservation of medicinal properties.