Elixir

An  is a liquid used for medical purposes, to be taken orally and intended to cure one’s illness. When used as a, an elixir contains at least one designed to be taken orally.

Etymology
The word was introduced in late, through from  al-ʾiksīr (الإكسير), which in turn is the  of  xērion (ξήριον) “powder for drying wounds” (from ξηρός xēros "dry"). For centuries elixir primarily meant an ingredient used in, either referring to a liquid which purportedly converts lead to gold, or a substance or liquid which is believed to cure all ills and give eternal life.

Non-medicated elixirs
These are used as or vehicles for the preparation of medicated elixirs. Active ingredients are dissolved in a 15–⁠50% by volume solution of :
 * aromatic elixirs
 * isoalcoholic elixirs
 * compound elixirs (NF)

Medicated elixirs
These include:
 * elixirs used against, such as (USP) or
 * and elixirs, the former to induce drowsiness, the latter to induce sleep
 * pediatric elixirs such as
 * elixirs used to facilitate (i.e. cough with ), such as

Composition
An elixir is a - solution of at least one active ingredient. The alcohol is mainly used to: The lowest alcoholic quantity that will dissolve completely the active ingredient(s) and give a clear solution is generally chosen. High concentrations of alcohol give burning taste to the final product.
 * Solubilize the active ingredient(s) and some excipients
 * Retard the crystallization of sugar
 * Preserve the finished product
 * Provide a sharpness to the taste
 * Aid in masking the unpleasant taste of the active ingredient(s)
 * Enhance the flavor.

An elixir may also contain the following :
 * and/or like the   and.
 * like and  and  like  (BHT) and.
 * like {{w|sodium]] {{w|ethylenediaminetetraacetic acid]] ({{w|EDTA}})
 * {{w|Flavoring agent|Flavoring agents}} and {{w|flavor enhancer|flavor enhancers}}
 * {{w|Color|Coloring agents}}
 * {{w|Color|Coloring agents}}

Storage
Elixirs should be stored in a tightly closed, light resistant container away from direct heat and sunlight.

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