Immunity Plex
$28.95
What This Product Does
- Boosts energy and vitality during recovery*
- Naturally increases iron levels and red blood cells*
- Improves digestion and nutrient absorption*
How to Use
15–30 mL twice daily with equal parts water after meals.
Key Ingredients
Full Ingredients: Woodfordia fruticosa (Flower), Embelia ribes (Seed), Callicarps macrophylla (Seed), Piper longum (Fruit), Cinnamomum zeylanicum (Br.), Elettaria cardamomum (Fruit), Cinnamomum tamala (Leaf), Mesua ferrea (Flower), Piper nigrum (Fruit), Jaggery
Ayurvedic Energetics
| Rasa (Taste) | Madhura (Sweet), Amla (Sour from fermentation) |
| Virya (Potency) | Anushna (Neutral to mildly warming) |
| Vipaka (Post-digestive) | Madhura (Sweet) |
| Dosha Action | Pacifies Vata and Pitta; nourishing to all dhatus; may increase Kapha if excessive |
Science & Research
A classical fermented preparation centered on Draksha (Vitis vinifera) — classified as a premier balya (strength-promoting) and raktavardhak (blood-building) substance. Fermentation of grape juice with Dhataki flowers produces a spectrum of polyphenolic metabolites including resveratrol, quercetin, and anthocyanins with documented antioxidant capacity. Natural iron chelation from grape tannins enhances iron absorption, making this a gentle hematinic preparation. Trikatu's piperine and gingerols stimulate jatharagni (digestive fire) and enhance nutrient absorption efficiency. The aromatic spices (Twak, Ela) provide carminative support preventing any digestive heaviness from the sweet base. Classically prescribed for daurbalya (general debility), pandu (anemia), aruchi (anorexia), and as a convalescent tonic.
Clinical Key Functions
- Balya (strength-promoting) rasayana for convalescent recovery*
- Blood tissue (rakta dhatu) nourishment and quality improvement*
- Carminative spice matrix preventing sweet-base digestive heaviness*
Selected Research
- Alam MA, et al. Beneficial role of grape polyphenols. Molecules. 2013;18(12):14853-14898.
- Das S, Das DK. Anti-inflammatory responses of resveratrol. Inflamm Allergy Drug Targets. 2007;6(3):168-173.
- Fernandes I, et al. Antioxidant and Biological Properties of Bioactive Phenolic Compounds from Wine Grapes. Nutrients. 2017;9(4):367.
- Johri RK, Zutshi U. An Ayurvedic formulation Trikatu and its constituents. J Ethnopharmacol. 1992;37(2):85-91.
Ayurvedic Philosophy
Draksha (grape) is classified in the Charaka Samhita as the premier Balya (strength-promoting) fruit and one of the most important Raktavardhaka (blood-building) substances. Draksharishta embodies the Brimhana Chikitsa (nourishing therapy) principle — treating Daurbalya (debility), Karshya (emaciation), and Pandu (anemia) through tissue-building rather than purification. In Ayurvedic nutrition, Draksha's Madhura Rasa (sweet taste) and Madhura Vipaka (sweet post-digestive effect) directly nourish Rasa Dhatu (plasma) and progressively all subsequent tissues. The fermentation generates natural organic acids and polyphenolic metabolites that enhance Agni (digestive fire) while providing Pitta-shamana through the Madhura Vipaka. Trikatu ensures the nourishing Draksha base doesn't overwhelm Agni through excess heaviness.
Classical Text References
- Charaka Samhita, Sutra Sthana, Chapter 27 (Annapanavidhi) — Draksha classified as Balya, Brimhana, and Raktavardhaka fruit
- Bhaishajya Ratnavali, Pandu Chikitsa — Draksharishta formulation for Pandu (anemia) and Daurbalya (debility)
- Ashtanga Hridayam, Sutra Sthana, Chapter 6 (Annarakshadhyaya) — Draksha among premier strength-building and convalescent foods