AMLA or AMALAKI, Emblic Myrobalan, Emblica officinalis - Euphorbiaceae
AMALAKI is one of the strongest rejuvenatives (rasayana) in Ayurvedic medicine.
- Rasa (taste) :all tastes but salty, predominately sour
- Virya (energy) : cooling
- Vipaka (post-digestive effect) : sweet
Doshas : PV- K and Ama+ (in excess)
Tissues : works on all tissue-elements and increases Ojas
Systems : circulatory, digestive, excretory
Nutritive tonic, rejuvenative, aphrodisiac, laxative, refrigerant, stomachic, astringent, hemostatic
Bleeding disorders, hemorrhoids, anemia, diabetes, gout, vertigo, gastritis, colitis, hepatitis, osteoporosis, constipation, biliousness, weakness of liver or spleen, premature greying or hair loss, convalescence from fever, general debility and tissue-deficiency, mental disorder, palpitation.
- Acute diarrhea, dysentery
Decoction, powder (250 mg to 1 g), confection, jelly
It is particularly effective as a rasayana for Pitta; for the blood, bones, the liver and the heart. It rebuilds and maintains new tissues and increases red blood cell count.
Amalaki cleanses the mouth, strengthens the teeth, nourishes the bones, and causes hair and nails to grow. It improves the eyesight, stops bleeding of gums, and relieves inflammation of the stomach and colon.
It improves appetite, cleanses the intestines and regulates blood-sugar.
It is the basis for CHYAVANPRASH, an herbal confection or jelly, that is the main general all-around tonic and restorative in Ayurvedic medicine.
It is sattvic in quality and gives good fortune, love and longevity.
It is itself a long-living tree.
Five grams of the powder, mixed in one cup of warm water, can be taken twice a day as a general tonic. It is used as a paste to the head for mental disorders.
It is the most concentrated source of vitamin in C in the plant Kingdom .
Its vitamin C has a special form that makes it very easy for the human body assimilate. In addition to this, the vitamin C in Amalaki fruit is prebonded with tannins that protect it from degradation from heat.
5 to 10 grams per day
Emblica officinalis' fruit.
Anti tumor activity of amla:
Aqueous extract of amla was found to be cytotoxic to L 929 cells in culture in a dose dependent manner. Chyavanprash an herbal preparation of amla was found to reduce ascites and solid tumors in mice induced by DLA cells. Researches confirm the activity of herb on melanoma.
Hepatoprotective activity of amla:
Hepatoprotective activity of amla and chyavanprash were studied on carbon tetrachloride (CCL4) induced liver injury model in rats. Both were found to inhibit hepatotoxicity produced by acute and chronic CCL4. The level of liver lipid peroxides (LPO), glutamate pyruvate- transaminase (GPT) and alkaline phosphatase (ALP) was remarkably reduced and so was the fibrosis prevented.
Antioxidant activity of amla:
The antioxidant activity of amla resides in tannoids f fruits of plant, which have vitamin C like properties, rather than vitamin C itself. The antioxidant activity of tannoid active principle of amla consisting of emblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin (14%), was investigated on the basis of their effects on rat brain frontal cortical and striatal concentrations of oxidative free radical scavenging enzymes, superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX) and lipid peroxidation.
Activity of amla in acute pancreatitis
An increased amount of smooth endoplasmic reticulum and small condensed granules embedded in vacuole with healthy acinar cells were seen in dogs with acute necrotising pancreatitis.
Effect of amla on serum cholesterol:
It was seen that amla reduces serum cholesterol, aortic cholesterol and hepatic cholesterol significantly in rabbits.
Effect of amla on lipids:Amla prevents lipid peroxidation in cell membranes therefore is used in obesity.
Amla a source of vitamin C:
It is probably the richest source of vitamin C. the fruit juice contains nearly 20 times as much vitamin C as orange juice. A tannin containing gallic acid, egallic acid and glucose in its molecule and naturally present in the fruits prevent the oxidation of vitamin and renders fruit valuable in vitamin C.