Shilajit is a brown/black tar-like exudate that seeps from sedimentary rocks in mountainous regions worldwide, most notably in the Himalayas.[1] Accordingly, shilajit has been called “sweat of mountains” or “mountain blood”. Shilajit is formed through the gradual decomposition of plant and animal compounds by microorganisms, and its composition (and biological activity) can vary with geographic location and environmental factors.[2][3]
The main components of shilajit include fulvic acid, dibenzo-α-pyrones (DBPs) (also known as urolithins), DBP chromoproteins (DCPs), humic acid, and over 40 trace minerals; the first three are considered the principal active ingredients.[3] Shilajit is known for its antioxidant and anti-inflammatory properties, and has a long history of use in traditional folk medicine, where it is utilized for a wide range of ailments. In Ayurvedic medicine, shilajit is considered a rasayana, meaning it’s believed to enhance vitality and longevity.[1] Currently, there’s only a small amount of human research on shilajit.