Phyllanthus emblica (syn. Emblica officinalis), the Indian
gooseberry, is a deciduous tree of the Phyllanthaceae family. It is
known for its edible fruit of the same name.
Plant anatomy and harvesting
The tree is small to medium sized, reaching t in height, with a
crooked trunk and spreading branches. The branchlets are glabrous or
finely pubescent, 10–20 cm long, usually deciduous; the leaves
simple, subsessile and closely set along branchlets, light green,
resembling pinnate leaves. The flowers are greenish-yellow. The
fruit is nearly spherical, light greenish yellow, quite smooth and
hard on appearance, with 6 vertical stripes or furrows.
Ripening in autumn, the berries are harvested by hand after
climbing to upper branches bearing the fruits. The taste of Indian
gooseberry is sour, bitter and astringent, and is quite fibrous. In
India, it is common to eat gooseberries steeped in salt water and
turmeric to make the sour fruits palatable[citation needed]. It is
used to straighten hair.
[edit] Medical research
Indian gooseberry has undergone preliminary research,
demonstrating in vitro antiviral and antimicrobial properties.There
is preliminary evidence in vitro that its extracts induce apoptosis
and modify gene expression in osteoclasts involved in rheumatoid
arthritis and osteoporosis. It may prove to have potential
anti-cancer activity against some cancers. One recent animal study
found that treatment with E. officinalis reduced severity of acute
pancreatitis (induced by L-arginine in rats). It also promoted the
spontaneous repair and regeneration process of the pancreas
occurring after an acute attack.
Experimental preparations of leaves, bark or fruit have shown
potential efficacy against laboratory models of disease, such as for
inflammation, cancer, age-related renal disease, and diabetes.A
human pilot study demonstrated reduction of blood cholesterol levels
in both normal and hypercholesterolemic men.[9] Another very recent
study with alloxan-induced diabetic rats given an aqueous amla fruit
extract has shown significant decrease of the blood glucose as well
as triglyceridemic levels and an improvement of the liver function
caused by a normalization of the liver-specific enzyme alanine
transaminase (ALT) activity.
Although fruits are reputed to contain high amounts of ascorbic
acid (vitamin C), 445 mg/100g, the specific contents are disputed
and the overall antioxidant strength of amla may deriv e
instead from its high density of tannins. The fruit also contains
other polyphenols: flavonoids, kaempferol, ellagic acid and gallic
acid.
Amla as it is known in India is also used to treat hair disorders
like premature falling and graying. It has been used to treat
various diseases through Ayurvedic medicine therapy dating back to
many centuries.
Traditional uses
Medicinal use
In traditional Indian medicine, dried and fresh fruits of the
plant are used. All parts of the plant are used in various Ayurvedic/Unani
Medicine [Jawarish Amla] herbal preparations, including the fruit,
seed, leaves, root, bark and flowers.According to Ayurveda, amla
fruit is sour (amla) and astringent (kashaya) in taste (rasa), with
sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes
(anurasas). Its qualities (gunas) are light (laghu) and dry (ruksha),
the post-digestive effect (vipaka) is sweet (madhura), and its
energy (virya) is cooling (shita).
According to Ayurveda, amla is specific to pitta due to its sweet
taste and cooling energy. However, amla is thought to balance vata
by virtue of its sour taste, and kapha due to its astringent taste
and drying action. It may be used as a rasayana (rejuvenative) to
promote longevity, and traditionally to enhance digestion (dipanapachana),
treat constipation (anuloma), reduce fever (jvaraghna), purify the
blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara),
strengthen the heart (hrdaya), benefit the eyes (chakshushya),
stimulate hair growth (romasanjana), enliven the body (jivaniya),
and enhance intellect (medhya). According to Unani System of
Medicine the Mizaj of Amla is Sard Khushk so that it is very good
remedy for Haar Amraz[Hot Diseases]
In Ayurvedic polyherbal formulations, Indian gooseberry is a
common constituent, and most notably is the primary ingredient in an
ancient herbal rasayana called Chyawanprash.This formula, which
contains 43 herbal ingredients as well as clarified butter, sesame
oil, sugar cane juice, and honey, was first mentioned in the Charaka
Samhita as a premier rasayana or rejuvenative compound.
In Chinese traditional therapy, this fruit is called yuganzi
(余甘子), which is used to cure throat inflammation.
Culinary use
Particularly in South India, the fruit is pickled with salt, oil,
and spices. Amla is eaten raw or cooked into various dishes. In
Andhra Pradesh tender varieties of amla are used to prepare dal (a
lentil preparation), also amle ka murabbah a sweet dish indigenous
to the northern part of India (where in the berries are soaked in
sugar syrup for a long time till they are imparted the sweet flavor)
is traditionally consumed after meals.
Other uses
Popularly used in inks, shampoos and hair oils, the high tannin
content of Indian gooseberry fruit serves as a mordant for fixing
dyes in fabrics. Amla shampoos and hair oil are traditionally
believed to nourish the hair and scalp and prevent premature grey
hair |
