“…Shilajit is formed by the decomposition of plants by microorganisms, and it is rich in fulvic acid 60-80% (Carrasco-Gallardo et al, 2012), carotenoids (Wilson et al, 2011), potassium, calcium, and magnesium make up over 90% of the total mineral content in Shilajit, sulfur, and sodium being the next most common minerals (Trivedi et al, 2004). According to its origin, it is classified as petroleum, animal, and plant, and it could be mixed (animal feces and plants) (Ding et al, 2020;Khakimov, 1974). Shilajit acts as an anti-oxidant, and antiinflammatory (Stohs, 2014) due to its components; humic acid, fulvic acid, and fat-soluble components such as taxol, verbenol, α-pinene; therefore, it plays an important role in the management of diabetes (Ding et al, 2020).…”