Herbs 101: Amla
December 15th, 2009 at 14:30
Amla is one of the oldest Indian fruits. It is a rich source of vitamin C and its content of ascorbic acid is next to only that of Barbados cherry (Malpighia glabra L.). It is one of the three constituents of the famous ayurvedic preparation, triphala, which is prescribed in many digestive disorders. The medicinal properties of amla have been mentioned in old ayurvedic texts, such as Charaksamhita and Sushrutsamhita. It is said to be the native of tropical South-Eastern Asia, particularly central and southern India. It is found in dry deciduous forests of India and Burma, except in the and regions and in the extreme north-west, ascending to 1,450 metres in the Himalayas. It is also found in Ceylon and the Malayan Islands of China. It contains gallic acid, ellagic acid, phyllantidine, phyllantine, punigluconin, pedunculagin, some amino acids, and some flavanoids. The fruit of Amla is commonly used in the treatment of burning sensation anywhere in the body, anorexia, constipation, urinary discharges, inflammatory bowels, cough, hemorrhoids, fever, thirst, and toxicity of the blood. The juice of the fresh bark mixed with honey and turmeric is given in gonorrhea. The leaf infusion with fenugreek seeds is given in chronic diarrhea. Acute bacillary dysentery may be treated with syrup of amalaki and lemon juice. The exudation from incisions made into the fruit is used as a collyrium in inflammatory eye conditions; the seeds are powdered and used to treat asthma, bronchitis, and biliousness.
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