The main constituents of Aswagandha are alkaloids and steroidal lactones. Among the various alkaloids, withanine is the main constituent. Ayurveda Aswagandha is considered a rasayana herb. This herb is also considered an adaptogen which is an herb that works to normalize physiological function, working on the HPA axis and the neuroendocrine system. In Ayurveda, the fresh roots are sometimes boiled in milk, prior to drying, in order to leach out undesirable constituents. The berries are used as a substitute for rennet, to coagulate milk in cheese making.
