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Introduction: Asava and Arishta are traditional Ayurvedic fermented preparations, widely used for their therapeutic efficacy in digestive, metabolic, and systemic disorders. Fermentation transforms raw herbal materials into bioactive compounds, enhancing absorption, stability, and pharmacological potential. Understanding the biochemical changes during fermentation is critical for standardization, quality control, and integration into modern therapeutics. Methods: A comprehensive literature search was performed across classical Ayurvedic texts (Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya) and modern databases including PubMed, Scopus, and Web of Science. Inclusion criteria encompassed studies on biochemical transformations, microbial profiling, pharmacological analysis, and clinical outcomes of Asava and Arishta. Exclusion criteria included non-Ayurvedic fermented products and studies lacking experimental data. Data were analyzed thematically to integrate traditional knowledge with modern biochemical insights. Results: Fermentation induces several biochemical changes, including conversion of complex phytochemicals into simple, bioavailable forms, generation of alcohol and organic acids, and production of secondary metabolites with antioxidant, anti-inflammatory, and immunomodulatory properties. Lactic acid bacteria and Saccharomyces species drive these transformations. Studies indicate enhanced bioavailability, probiotic activity, and therapeutic efficacy post-fermentation. Discussion: The biochemical changes corroborate classical claims of improved efficacy, palatability, and shelf-life of Asava-Arishta. Modern analytical methods such as HPLC, GC-MS, and metabolomics reveal enhanced concentration of phenolics, flavonoids, and other bioactive compounds. Standardization of fermentation conditions, microbial characterization, and mechanistic studies are essential for translational application. Conclusion: Asava-Arishta fermentation is a sophisticated natural bioprocess that enhances pharmacological properties of herbs. Integrating traditional preparation methods with modern biochemical understanding offers potential for improved nutraceuticals and functional therapeutics.

KEYWORDS: Asava, Arishta, biochemical transformation, fermentation, probiotics