Amla for Diabetes: Does It Work?
Does Amla (Amalaki, Indian Gooseberry) help with diabetes? Yes, and on this question Ayurveda's classical pharmacology and modern clinical research happen to agree closely. The Charaka Samhita names Amla in its Prameha chapters, the Bhavaprakash Nighantu lists it under Prameha hara (anti-diabetic), and a 2011 clinical study showed Amla extract significantly reduced post-meal blood glucose in both diabetic and non-diabetic adults.
The classical reasoning is unusual. Most anti-diabetic herbs are heating, bitter, and astringent because diabetes (Madhumeha) is treated as a Kapha-driven Prameha requiring scraping and warming action. Amla works differently. It carries five of the six tastes (sour, sweet, astringent, bitter, pungent), it is cold in potency (Sheeta Virya), sweet in post-digestive effect (Madhura Vipaka), and balances all three doshas (Tridosha Shamaka). Its anti-diabetic action does not come from heating but from being one of the most powerful Rasayanas in the materia medica. Charaka places it at the head of all fruits and all Rasayanas.
"Amalaki is the best among all fruits, and among all Rasayanas."
Charaka Samhita, Chikitsasthana 1.1
For diabetes specifically, this Rasayana action matters because the long-term complications of the disease, retinopathy, neuropathy, kidney damage, accelerated ageing of blood vessels, are driven by oxidative stress on tissues already weakened by chronic high glucose. Amla holds one of the highest natural concentrations of Vitamin C of any food (600 to 900 mg per fruit), and that Vitamin C is stabilised by tannins so it survives drying and storage. It also rebuilds Ojas, the deep tissue essence that diabetes systematically depletes. In short: Amla is not the most aggressive blood-sugar-lowering herb in the materia medica, but for protecting the body from what diabetes does to it over years, no single herb does more.
How Amla Helps with Diabetes
Amla's effect on diabetes works on three layers simultaneously: a direct effect on post-meal blood glucose, broad antioxidant protection of the tissues damaged by chronic high sugar, and a deeper Rasayana action that rebuilds the Ojas diabetes depletes over time.
Classical Mechanism
Amla's rasa-guna-virya-vipaka profile is unusually broad: it carries five tastes (sour, sweet, astringent, bitter, pungent), is light and dry in quality (Laghu, Ruksha), cold in potency (Sheeta Virya), and sweet in post-digestive effect (Madhura Vipaka). It is one of the rare classical drugs that pacifies all three doshas (Tridosha Shamaka) while being especially cooling for Pitta. The Bhavaprakash Nighantu lists its therapeutic actions (Karma) as Rasayana (the foremost rejuvenator), Prameha hara (anti-diabetic), Chakshushya (good for the eyes), and Daha hara (relieves burning sensation). Each of these is directly relevant to diabetes.
The astringent and bitter tastes scrape Ama and reduce the Kapha-Meda accumulation that drives most adult-onset Prameha. The sweet vipaka and Rasayana action nourish the depleted tissues that diabetes leaves behind, particularly in patients who have moved from Kapha-pattern early disease toward the more depleted Vata-pattern advanced disease. The cold potency directly relieves the burning sensation in palms, soles, and urinary tract that Charaka identifies as a Pitta-Prameha complication. Few single herbs cover this entire arc; Amla does.
Modern Mechanism
Modern research on Amla converges on three main effects in diabetes. First, a 2011 clinical study showed Amla extract significantly reduced post-meal blood glucose in both diabetic and healthy subjects. The polyphenols and tannins (notably emblicanin A and B) appear to slow glucose absorption from the gut and improve insulin sensitivity in peripheral tissues. Second, research published in the British Journal of Nutrition showed Amla supplementation reduced total cholesterol, LDL ("bad") cholesterol, and triglycerides while raising HDL, which directly addresses the dyslipidaemia that travels alongside Type 2 diabetes and drives its cardiovascular complications. Third, Amla's exceptional antioxidant activity, ranking among the highest of any fruit tested, reduces the oxidative damage that drives diabetic retinopathy, neuropathy, and accelerated vascular ageing.
The classical and modern accounts converge on the same point. Charaka prescribes Amla for Prameha because it cools, scrapes, and rejuvenates simultaneously. Modern data shows it lowers glucose modestly, improves the lipid profile, and protects the long-term tissues that diabetes attacks. For most people with early to moderate Type 2 diabetes, Amla is not a substitute for stronger blood-sugar herbs like Gurmar or Bitter Gourd, it is the foundational protective herb that should sit alongside them.
How to Use Amla for Diabetes
Amla for diabetes is best used as a daily Rasayana protocol rather than as an acute glucose-lowering intervention. The benefit is cumulative: tissue protection, gradual blood sugar improvement, lipid normalisation, and Ojas rebuilding over months of consistent use. The form you choose should fit your dosha and what is practical to take every day.
Best Forms for Diabetes
| Form | Dose | Anupana (Vehicle) | Best For |
|---|---|---|---|
| Fresh Amla fruit | 1 to 2 fruits daily | Plain, on empty stomach morning | Maximum potency when fresh fruit is available; preferred form |
| Amla powder (Churna) | 3 to 6 g daily (about 1 teaspoon) | Warm water, on empty stomach morning; or with a pinch of Turmeric for the classical Nishaamalaki pairing | Daily diabetes protocol; the workhorse form |
| Amla juice (Swarasa) | 10 to 20 ml diluted in 100 ml water | Empty stomach morning | Pitta-type diabetes with burning sensation, acidity, or heat signs |
| Triphala | 3 to 6 g before bed | Warm water | Diabetes with sluggish digestion, constipation, or weight component |
| Chyawanprash (Amla-based jam) | 1 teaspoon daily | With warm milk or plain | Vata-type or advanced diabetes with weakness; choose a low-sugar or sugar-free version |
The Classical Nishaamalaki Pairing
The single most-cited classical anti-diabetic combination involving Amla is Nishaamalaki, equal parts Turmeric (Nisha / Haridra) and Amla (Amalaki), taken twice daily. Standard dose: 3 g of each, mixed in warm water, before lunch and dinner. Turmeric provides the anti-inflammatory and insulin-sensitising action; Amla provides the antioxidant and Rasayana action. Together they cover both the active blood sugar component and the long-term tissue-protection component of diabetes care. This is the foundational pairing to reach for first.
Anupana and Timing for Diabetes
Amla powder taken on an empty stomach in the morning is the standard delivery. For Kapha-dominant diabetes (overweight, sluggish, high fasting glucose), warm water is the right anupana and a pinch of Trikatu (ginger, black pepper, long pepper) can be added to enhance the scraping action. For Pitta-dominant diabetes (lean, inflammatory, younger onset, with burning palms or soles), use room-temperature water or coconut water as the anupana, the cold potency of Amla itself does most of the cooling work. For Vata-dominant or advanced diabetes (weakness, weight loss, neuropathy), pair Amla with Chyawanprash and reduce the plain-powder dose; the unctuous anupana of warm milk supports tissue rebuilding.
Duration and What to Expect
Amla works on diabetes the way it works on everything: slowly, deeply, and over time. Expect modest changes in fasting glucose within 8 to 12 weeks of consistent daily use. Lipid profile improvements (cholesterol, triglycerides) typically appear at 12 weeks. The protective effects on eyes, nerves, and kidneys are not visible to the patient but accumulate over months and years of daily use. Amla is the herb you take for the next 20 years, not the herb you take to drop today's reading by 30 points.
Critical Safety Note for This Use
Amla is exceptionally safe and is one of the few herbs Charaka classifies as Pathya, suitable for daily long-term consumption. However, when used alongside prescription glucose-lowering medication, even modest reductions in blood sugar can be additive. Consult your doctor before stopping or reducing prescription glucose-lowering medication; combining Amla with insulin, sulphonylureas, or metformin can occasionally cause hypoglycaemia. Monitor fasting glucose weekly when starting and bring the trend to your prescribing doctor. Avoid very high doses of Amla in patients with active diarrhoea (the cold potency can aggravate it) or severe hyperacidity reactions to sour foods.
Frequently Asked Questions
How long does Amla take to work for diabetes?
Amla is a Rasayana, its effect on diabetes is cumulative rather than acute. Modest reductions in fasting glucose typically appear at 8 to 12 weeks of consistent daily use. Improvements in lipid profile (total cholesterol, LDL, triglycerides) usually show by week 12. The deeper protective effects on eyes, nerves, kidneys, and blood vessels accumulate over months and years and are not visible on a meter. If you are looking for a herb to drop blood sugar in two weeks, Amla is the wrong tool, reach for Gurmar or Bitter Gourd instead. Amla is the herb you take alongside those for the next 20 years.
Can I take Amla with metformin?
Yes, Amla and metformin combine well and address different parts of the disease. Metformin reduces hepatic glucose output; Amla provides antioxidant protection, modest blood-sugar improvement, and lipid normalisation. The combination is generally safe and complementary. Monitor fasting glucose weekly during the first month of starting Amla, both because the additive blood-sugar effect can occasionally be larger than expected and because the lipid improvement may eventually let your doctor reduce other medications. Do not combine with insulin or sulphonylureas without medical supervision; while Amla's hypoglycaemic effect is modest compared to those drugs, the effect can still add up.
What is the best form of Amla for diabetes?
For most people, Amla powder (churna) is the best practical form, 3 to 6 g daily in warm water on an empty stomach. It is shelf-stable, dose-precise, and easy to integrate into a daily routine. Fresh Amla fruit is the most potent form when available, 1 to 2 fruits chewed daily, but availability is limited outside India and Sri Lanka. Amla juice (Swarasa) is best for Pitta-type diabetes with burning or acidity. Chyawanprash is excellent for Vata-type or advanced diabetes with weakness, but choose a sugar-free or low-sugar version, the standard product contains substantial added sugar that defeats the purpose for a diabetic patient. The classical pairing Nishaamalaki (equal parts Amla and Turmeric powder) is one of the most-cited Ayurvedic anti-diabetic combinations and is a sound starting framework.
Amla vs Bitter Gourd (Karela) for diabetes, which is better?
They do different jobs and the right answer is to use both. Bitter Gourd (Karela) is a direct blood-sugar reducer, it contains polypeptide-P (a plant insulin analogue) and charantin, both of which mimic or potentiate insulin and improve peripheral glucose uptake. The clinical effect on fasting glucose can be substantial and shows within weeks. Amla is a Rasayana antioxidant and lipid normaliser, its blood-sugar effect is modest but its tissue-protective effect against the long-term complications of diabetes (retinopathy, neuropathy, vascular damage) is the strongest of any single herb in the materia medica. For an active Type 2 diabetes management protocol: Bitter Gourd (or Gurmar) for the glucose, Amla for the protection, ideally both alongside each other.
Is Chyawanprash safe for diabetics?
Standard Chyawanprash contains a substantial amount of added sugar or jaggery, which is why most diabetic patients are told to avoid it. The classical formulation is built on Amla and over 40 supporting herbs, but the modern commercial product carries enough sugar to be counterproductive for someone trying to lower blood glucose. The solution is to choose a sugar-free or diabetic-friendly Chyawanprash, several Ayurvedic brands now make a version sweetened with stevia or simply unsweetened, which preserves the herbal benefit without the glucose load. Take 1 teaspoon daily with warm milk. This is especially useful for Vata-type or advanced diabetes with weakness, weight loss, or low immunity.
Recommended: Start Amla for Diabetes
If you want to start using Amla for diabetes today, the simplest, most evidence-backed starting point is the classical Nishaamalaki pairing, equal parts Amla and Turmeric powder, taken twice daily. It is what Charaka's framework anticipates and what modern research on Amla and curcumin confirms.
Best form: Amla powder (churna), 3 to 6 g daily, with a pinch of Turmeric. Powder is shelf-stable, dose-precise, and easy to maintain as a daily protocol. Use fresh fruit if you can find it; juice if you have Pitta signs.
Kitchen recipe (Nishaamalaki): Mix 1 teaspoon of Amla powder with half a teaspoon of Turmeric powder in 100 ml of warm water. Drink on an empty stomach in the morning, and again 30 minutes before dinner. Do this daily for at least 12 weeks before reassessing fasting glucose, lipid profile, and HbA1c with your doctor.
Dosha fork:
- Kapha-type diabetes (overweight, sluggish, high fasting glucose): Nishaamalaki + add Gurmar for stronger blood sugar action. Warm water as the anupana.
- Pitta-type diabetes (lean, inflammatory, burning palms or soles): Amla juice 10 to 20 ml diluted in coconut water. The cold potency of Amla suits this pattern best.
- Vata-type or advanced diabetes (weakness, weight loss, neuropathy): sugar-free Chyawanprash, 1 teaspoon daily with warm milk. Combine with practitioner-guided Ojas-rebuilding herbs.
Find Amla Powder on Amazon ↗ Find Turmeric Powder ↗
Safety note: Consult your doctor before stopping or reducing prescription glucose-lowering medication; combining Amla with insulin, sulphonylureas, or metformin can occasionally cause hypoglycaemia. Standard commercial Chyawanprash contains added sugar and is not appropriate for diabetic patients, choose a sugar-free or diabetic-friendly version. Monitor fasting glucose weekly during the first month of starting and share the trend with your prescribing doctor.
Safety & Precautions
Amla is one of the safest herbs in Ayurveda. It has been eaten as food across South Asia for thousands of years, and no significant toxicity has been reported at standard doses. Vagbhata classifies it among Pathya, substances safe for daily, long-term use. That said, there are a few situations to be aware of:
When to Use Caution
- Active cold or cough: Plain Amla juice can temporarily increase mucus due to its sour taste and cold potency. During a cold, take it as Chyawanprash (which includes warming spices) or as powder with honey instead.
- High Kapha conditions: Amla's sweet post-digestive effect (Madhura Vipaka) can mildly increase Kapha in people who already have excess. Combine it with ginger or black pepper to counteract this.
- Diabetes medication: Amla may lower blood sugar. If you're on glucose-lowering drugs, monitor your levels and consult your doctor before adding concentrated Amla supplements.
- Iron-containing supplements: Amla's high Vitamin C enhances iron absorption significantly. This is usually beneficial, but be aware of it if you're managing iron overload conditions.
Pregnancy and Nursing
Amla in food quantities (fresh fruit, Chyawanprash) is considered safe during pregnancy and is traditionally given to support both mother and baby. For concentrated extracts or high-dose supplements, consult your Ayurvedic practitioner or doctor.
Overdose
Excessive Amla intake (well beyond normal food quantities) may cause loose stools or mild diarrhoea due to its laxative properties, and could aggravate acidity in very Pitta-sensitive individuals despite its overall cooling nature. These effects resolve by simply reducing the dose.
Other Herbs for Diabetes
See all herbs for diabetes on the Diabetes page.
▶ Classical Text References (5 sources)
5 Six tastes रसाः वा व ललवण त तोषणकषायकाःष यमा ता ते च यथापूव बलावहाः Svadu – Madhura – sweet, Amla – Sour, Lavana – Salt, Tikta – Bitter, Ushna – Katu – Pungent, Kashaya – Astringent are the six types of Rasa.
— Astanga Hridaya, Chapter 1: Ayushkameeya Adhyaya
Amla Vipaka (Sour) – Sour taste undergoes this Vipaka Katu Vipaka – rest of the tastes – Bitter, astringent and pungent tastes undergo this Vipaka.
— Astanga Hridaya, Chapter 1: Ayushkameeya Adhyaya
Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.
— Astanga Hridaya, Chapter 3: Ritucharya adhyaya Seasonal
49 ½ त तं वाद ु कषायं च ु धतो अ नं भजे लघु शा लमु ग सताधा ीपटोलमधुजा गलम ् When hungry, the person should take foods which are of bitter, sweet and astringent tastes, and easily digestible such as Rice, green gram, sugar, Amla, Patola, honey and meat of animals of desert-like lands.
— Astanga Hridaya, Chapter 3: Ritucharya adhyaya Seasonal
(Provided cow is perfectly healthy without any infection) Dadhi (curds benefits/soured milk/coagulated milk) अ लपाकरसं ा ह गु णं द ध वातिजत ् २९ मेदः शु बल ले म प तर ताि नशोफकृत ् रो च णु श तम चौ शीतके वषम वरे ३० पीनसे मू कृ े च, ं तु हणीगदे नैवा याि न श नैवो णं वस तो ण शर सु न ३१ नामु गसूपं ना ौ ं त नाघ ृत सतोपलम ् न चानामलकं ना प न यं णो म थम यथा ३२ वरास ृि प तवीसपकु ठपा डु म दम ् Curd has Amla rasa – sour taste Amla paka – undergoes sour taste conversion after digestion Grahi - abs
— Astanga Hridaya, Chapter 5: Drava Vigyaniya Drinkables
Rochishnu – increases taste Curd Useful in aruchau – useful in anorexia Vishamajwara – chronic, recurrent fever Peenasa – rhinitis Mutrakruchra – dysuria Grahani – malabsorption syndrome Rules for curds consumption: Curd should not be eaten at nights, not made hot, Curd should not be taken along with green gram soup It should not be taken along with honey, ghee, sugar and Amla.
— Astanga Hridaya, Chapter 5: Drava Vigyaniya Drinkables
29-32 Takra –(Fat-less buttermilk):त ं लघु कषाया लं द पनं कफवातिजत ् ३३ शोफोदराश हणीदोषमू ल हगु मघ त ृ याप गरपा हा चः वामयान ् जयेत ् ३४ Takra (butter milk) - churned curds Laghu – easy to digest Kashaya, amla – sour, astringent, Deepana – improves digestion strength Kaphavatjit – balances Kapha and Vata Useful in Shopha – inflammatory conditions Udara – ascites Arsha – hemorrhoids Grahani – malabsorption syndrome Mutradosha, Mutragraha – urine infection, dysuria Aruchi – anorexia Pleeha
— Astanga Hridaya, Chapter 5: Drava Vigyaniya Drinkables
158 Triphala benefits: इयं रसायनवरा फला अ यामयापहा । रोपणी व गद लेदमेदोमे हकफा िजत ् ॥१५९॥ Thus, the Triphala (haritaki, amalaki and vibhitaki), together is a best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and Asra (blood) 159.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
त वदामलकं शीतम लं प तकफापहम ् Similarly so is amalaka in all other properties it is cold I potency, and mitigates pitta and kapha.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
कटु पाके हमं के यम मीष च त गुणम ् Aksha (vibhitaka) is pungent at the end of digestion, cold in potency, good for hairs and possesses properties similar (to haritaki and amalaka) but slightly less (in degree).
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
Pathya – food that can be consumed habitually (on daily basis, for a long time) – शीलये छा लगोधूमयवषि टकजा गलम ् सु नष णकजीव तीबालमूलवा तुकम ् प यामलकम ृ वीकापटोल मु गशकराः घत ृ द योदक ीर ौ दा डमसै धवम ् Shali (rice), Godhuma (wheat), Yava – Barley – Hordeum vulgare, Shashtika (rice maturing in sixty days), Jangala (meat of animals of desert like lands), sunisannaka, Jivanti – Leptadenia reticulata, Balamulaka (young radish), Pathya (Haritaki) Amalaka (Amla – Indian gooseberry), Mridwika – dr
— Astanga Hridaya, Chapter 8: Food habits &
Pathya – food that can be consumed habitually (on daily basis, for a long time) – शीलये छा लगोधूमयवषि टकजा गलम ् सु नष णकजीव तीबालमूलवा तुकम ् प यामलकम ृ वीकापटोल मु गशकराः घत ृ द योदक ीर ौ दा डमसै धवम ् Shali (rice), Godhuma (wheat), Yava – Barley – Hordeum vulgare, Shashtika (rice maturing in sixty days), Jangala (meat of animals of desert like lands), sunisannaka, Jivanti – Leptadenia reticulata, Balamulaka (young radish), Pathya (Haritaki) Amalaka (Amla – Indian gooseberry), Mridwika – dr
— Astanga Hridaya, Chapter 8: Food habits &
Warm water is ideal after-drink for foods which are starchy, Mastu – Supernatent liquid of curds (whey), Takra (diluted buttermilk) Amla kanjika (fermented gruel); dishes prepared from vegetables and Mudga (green gram) and other legumes : Sura (beer) is the ideal after drink for lean person.
— Astanga Hridaya, Chapter 8: Food habits &
Sour remains as sour itself – Amla – Amla Vipaka (taste conversion after digestion) Tikta (bitter), Ushna (pungent) and Kasaya (astringent) tastes will generally be Katu Vipaka (pungent).
— Astanga Hridaya, Chapter 9: Dravyadi Vigyaniya
Amla ायो अ लं प तजननं दा डमामलकाहते Generally substances of sour taste aggravate Pitta, except Dadima – Pomegranate – Punica granatum and Amalaka (Indian gooseberry).
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Amla Gana – group of sour substances: अ लो धा ीफला ल कामातुलु गा लवेतसम ् दा डमं रजतं त ं चु ं पालेवतं द ध आ मा ातकं भ यं क प थं करमदकम ् Dhatriphala – Amla, Amlika – tamarind, Matulunga, Amlavetasa – Garcinia pedunculata Roxb.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Madhura (sweet) – Prithvi + Ap (earth + water) Amla (sour) – Tejas + Ap (fire + water) Lavana (salt) – Ap + Tejas (water + fire) Tikta (bitter) – Akasa + Vayu (ether + air) Katu (pungent) – Tejas + Vayu (Fire and air) Kashaya (astringent) – Prithvi + Vayu (earth + air) - 1.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Amla (sour) अ लः ालयते मुखम ् हषणो रोमद तानां अ ुव नकोचनः Amla (sour) makes the mouth watery, causes horripilation, tingling of the teeth and leads to closing of the eyes and brows.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
7-9 Sour and Salt tastes – अ लोअि नद तकृत ् ि न धो उ ण वीय हम पशः यः पाचनरोचनः ीणनः लेदनो लघुः करो त कफ प ता ंमूढवातानुलोमनः Amla (sour) stimulates the Agni – (digestive activity), is unctuous, good for the heart, digestive, appetizer, hot in potency, cold on touch (coolant on external applications, relieves burning sensation), Sour taste satiates, causes moistening, it is easy for digestion, causes aggravation of Kapha, Pitta and Asra (blood) and makes the inactive Vata move downwards.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Similarly, Pitta undergoes chaya in rainy season, because of production of Amla viplaka (sour taste at the end of digestion) of water and foods.
— Astanga Hridaya, Chapter 12: Doshabhediya Dosha Types,
49-50 Symptoms of Pitta increase – प त य दाहरागो मपा कताः वेदः लेदः स ृ तः कोथः सदनं मू छनं मदः कटुका लौ रसौ वणः पा डुर णविजतः Daha – burning sensation Raga – reddish discoloration Ushmapakita – heat, increase in temperature, formation of pus, ulcers Sveda – sweating Kleda – inflammation with wetness, moistness Sruti – inflammation with pus / oozing / secretions, exudation Kotha – putrefaction- decomposition Sadana – debility Murchana – fainting Mada – toxicity Katuka Amla Rasa - bitter and
— Astanga Hridaya, Chapter 12: Doshabhediya Dosha Types,
Svadu Amla Lavana Ushna Bhojya – foods which are of sweet, sour and salt taste; Abhyanga – Oil massage Mardana – simple massage Veshtana – wrapping / covering the body/ organ with cloth Trasana – Threatening, frightening Seka – pouring of herbal decoctions / oils on the affected part Paishtika Goudika Madya – wine prepared from corn flour and jaggery- molasses Snigdha Ushna Basti – enema therapy with fat-oil, enema with drugs of hot potency Sukhasheelata – comforting the patient Deepana Pachana
— Astanga Hridaya, Chapter 13: Doshopakramaniyam
20 Treatment for over nourishing त मेदो नल ले मनाशनं सव म यते कुला थजूण यामाकयवमु गमधूदकम ् म त ुद डाहता र ट च ताशोधनजागरम ् मधुना फलां ल या गुडूचीमभयां घनम ् रसा जन य महतः प चमल ू य ग ु गल ु ोः शलाजतु] योग च साि नम थरसो हतः वड गं नागरं ारः काललोहरजो मधु यवामलक चूण च योगो अ त थौ यदोशिजत ् Treatments which reduce Medas- fat, Anila- Vata and Kapha are desirable; Use of Kulattha – horse gram – Dolichos Biflorus, Jurna, Shyamaka, Yava – Barley – Hordeum Vulgare, Mudga – green gram – Averr
— Astanga Hridaya, Chapter 14: Dvividha Upakramaneeya
22b ह नवे गः कणाधा ी स ाथः लवणोदकैः वमे पुनः पुनः If bouts are insufficient, they should be induced again and again by drinking water boiled with Kana, Dhatri, Siddhartha and salt.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
(Snigdha Amla Lavana) 21b-22a प त य दशनं या छे दो वा ले मणो भवेत ् २२ Vomiting should be allowed till the appearance- coming out of Pitta or complete expelling of Kapha.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
(long pepper, Amla, White mustard and black salt) त वेगानाम वतनम ् विृ तः स वब धा वा केवल यौषध य वा अयोग तेन न ठ वक डूकोठ वरादयः Less bouts – Ayoga - Non – commencement of bouts, bouts coming on with hindrance or elimination of the medicine only- are the features of Ayoga- inadequate bouts; from it arise, excess of expectoration, itching, appearance of skin rashes, fever etc.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
Diet after surgery – भोजनं च यथासा यं यवगोधूमषि टकाः मसरू मु गतव ु र जीव तीसु नष णकाः बालमूलकवताकत डुल यकावा तुकम ् कारवे लककक टपटोलकटुकाफलम ् सै धवं दा डमं धा ी घ ृतं त त हमं जलम ् जीणशा योदनं ि न धम पमु णोदको तरम ् भु जानो जा गलैमासैः शी ं णमपोह त The food of the patient should be that which is accustomed such as barley, wheat, rice of sixty day ripening (shashtika shali), Masura – lentil, Mudga (green-gram), Tuvari – (tur dal), Jivanti, Sunisannaka, tender Mulaka (Radish), Vartaka, Tan
— Astanga Hridaya, Chapter 29: Shastrakarma Vidhi
Diet after surgery – भोजनं च यथासा यं यवगोधूमषि टकाः मसरू मु गतव ु र जीव तीसु नष णकाः बालमूलकवताकत डुल यकावा तुकम ् कारवे लककक टपटोलकटुकाफलम ् सै धवं दा डमं धा ी घ ृतं त त हमं जलम ् जीणशा योदनं ि न धम पमु णोदको तरम ् भु जानो जा गलैमासैः शी ं णमपोह त The food of the patient should be that which is accustomed such as barley, wheat, rice of sixty day ripening (shashtika shali), Masura – lentil, Mudga (green-gram), Tuvari – (tur dal), Jivanti, Sunisannaka, tender Mulaka (Radish), Vartaka, Tan
— Astanga Hridaya, Chapter 29: Shastrakarma Vidhi
Source: Astanga Hridaya, Ch. 1, Ch. 1, Ch. 3, Ch. 3, Ch. 5, Ch. 5, Ch. 5, Ch. 6, Ch. 6, Ch. 6, Ch. 8, Ch. 8, Ch. 8, Ch. 9, Ch. 10, Ch. 10, Ch. 10, Ch. 10, Ch. 10, Ch. 12, Ch. 12, Ch. 13, Ch. 14, Ch. 18, Ch. 18, Ch. 18, Ch. 29, Ch. 29
158 Triphala benefits: इयं रसायनवरा फला अ यामयापहा । रोपणी व गद लेदमेदोमे हकफा िजत ् ॥१५९॥ Thus, the Triphala (haritaki, amalaki and vibhitaki), together is a best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and Asra (blood) 159.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
5 Six tastes रसाः वा व ललवण त तोषणकषायकाःष यमा ता ते च यथापूव बलावहाः Svadu – Madhura – sweet, Amla – Sour, Lavana – Salt, Tikta – Bitter, Ushna – Katu – Pungent, Kashaya – Astringent are the six types of Rasa.
— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya
Amla Vipaka (Sour) – Sour taste undergoes this Vipaka Katu Vipaka – rest of the tastes – Bitter, astringent and pungent tastes undergo this Vipaka.
— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya
Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.
— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal
49 ½ त तं वाद ु कषायं च ु धतो अ नं भजे लघु शा लमु ग सताधा ीपटोलमधुजा गलम ् When hungry, the person should take foods which are of bitter, sweet and astringent tastes, and easily digestible such as Rice, green gram, sugar, Amla, Patola, honey and meat of animals of desert-like lands.
— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal
Source: Astanga Hridaya Sutrasthan, Annaswaroopa Food; Ayushkameeya Adhyaya; Ritucharya adhyaya Seasonal
Amalaki possesses the same properties;
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Benefits described for the Amalaki Ghee preparation from Pranakamiya Rasayana Pada.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
In this Abhaya-Amalaki quarter, six accomplished rasayana formulations promoting life have been described.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Freshly collected and dried amalaki (ten palas), draksha (ten palas), atmagupta (ten palas), punarnava (ten palas), shatavari (ten palas), vidari (ten palas), samanga (ten palas), pippali (ten palas), nagara (eight palas), madhuyashti (one palas), saurvachala (one pala) and maricha (two palas) – all these drugs should be made to powders.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 11: Chest Injury and Emaciation Treatment (Kshatakshina Chikitsa / क्षतक्षीणचिकित्सा)
Take 100 pala each of kashmarya, amalaki, black pepper, haritaki, vibhitaki, pippali and grapes, add to it 100 pala of old jaggery and two drona of water, then put the mixture in a vessel lined with honey for 7 days in summer or for 14 days in winter for fermentation.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Source: Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा); Chikitsa Sthana — Therapeutic Principles, Chapter 11: Chest Injury and Emaciation Treatment (Kshatakshina Chikitsa / क्षतक्षीणचिकित्सा); Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Prabhava (special potency) is illustrated thus: Amalaki (Emblica officinalis/Dhatri), though similar in Rasa and other properties to Lakucha (Artocarpus lakoocha), destroys all three Doshas.
— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)
Milk, Masha (Vigna mungo/black gram), the kernel of Bhallataka (Semecarpus anacardium), and Amalaki (Emblica officinalis) — these are described as both generating and promoting the flow of semen.
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
The juice of Amalaki (Emblica officinalis) combined with Haridra (turmeric — Curcuma longa) powder is beneficial [in Prameha and skin disorders].
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
The juice extracted from the tender leaves of Jambu (Syzygium cumini), Amra (mango — Mangifera indica), and Amalaki (Emblica officinalis), mixed with honey, ghee, and sugar, alleviates severe Raktatisara (bloody diarrhea).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Avipattikar Churna: Shunthi (dry ginger — Zingiber officinale), Maricha (black pepper — Piper nigrum), Pippali (long pepper — Piper longum), Amalaki (Emblica officinalis), Vibhitaki (Terminalia bellirica), Haritaki (Terminalia chebula), Mustaka (Cyperus rotundus), Vidanga (Embelia ribes), and Sharkara (sugar) —.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing); Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.); Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.); Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Musta (nut grass), phena (coral calcium), sea utpala (lotus), krimi (worm-wood), ela (cardamom), amalaki seeds, talisha, shaila (rock), gairika (red ochre), ushira (vetiver), and shankha (conch) — these ground with breast milk make the anjana.
— Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis)
Decoction of Guduchi, Nimba (neem), and Dhatri (Amalaki) with Katuka.
— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
A medicated ghee (Ghrita) cooked with Pippali, Ativisha, Draksha, Sariva, Bilva, Chandana, Katuka, Indrayava, Ushira, Simhi, Amalaki, Ghana, Trayamana, Asthira, Dhatri, Vishva-bheshaja, and Chitraka -- when consumed, conquers irregular digestion, chronic fever, headache, abdominal tumors, splenic disease, anemia, fear, cough with burning, and flank pain.
— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
A decoction of jambu (Syzygium cumini), amra (mango), amalaki, and other astringent leaves should be prepared for washing, and also for irrigation.
— Sushruta Samhita, Uttara Tantra, Chapter 19: Chapter 19
or from madhuka (licorice), amalaki with sweet juices, or from black iron oxide burnt with ghee, milk, and honey.
— Sushruta Samhita, Uttara Tantra, Chapter 19: Chapter 19
Source: Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis); Uttara Tantra, Chapter 39: Jvarapratishedha; Uttara Tantra, Chapter 19: Chapter 19
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