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Indian Gooseberry

History

Indian Gooseberry (Amla), known as amalaki in Ayurveda, is a fruit that has long been revered in India as a nutritive tonic, blood purifier and restorative mucous membrane tonic.* One fruit contains as much vitamin C as 20 oranges. Indian Gooseberry (Phyllanthus emblica) fruit grows on a tree found wild and cultivated in all parts of India. It is said to possess five of the six tastes (sour, bitter, pungent, astringent, sweet), although sour is its main taste. Indian Gooseberry is one of the three fruits in the Ayurvedic preparation Triphala, and it forms the base for the rejuvenating formula Chyavanprash.
The fruits were used as a general tonic in the winter, to support healthy brain function in the elderly, for constipation, urinary problems and occasional anxiety, and they were used topically and internally to support the integrity of the mucosal membranes of the skin, gums, scalp and gastrointestinal tract.* Indian Gooseberry is considered cooling in action, and it often was used to quench excess heat and inflammation in the body. It has been used to help regulate blood sugar, build blood and support liver function. 

Function

A clinical study found that supplementation with Indian Gooseberry fruit for 12 weeks supported normal cholesterol levels and a healthy inflammatory response in the cardiovascular system.* Another study showed that Indian Gooseberry supports healthy blood sugar already within normal ranges.* It provides antioxidant support, which allows for it to support a healthy inflammatory response.* 
Indian Gooseberry’s high vitamin C content and polyphenols support all types of tissue and natural cell regeneration.*

Uses of Indian Gooseberry

Disclaimer

This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.

Active Constituents

polyphenols, ascorbic acid, fatty acids

Parts Used

  • fruit

Important precautions

Additional Resources

Akhtar MS, Ramzan A, Ali A, Ahmad M. Int J Food Sci Nutr. 2011 Sep;62(6):609-16.
Chen TS, Liou SY, Chang YL. Am J Chin Med. 2009;37(1):19-25.
Dass, Vishnu. (2013). Ayurvedic Herbology East & West. Twin Lakes, WI: Lotus Press.
Khanna S, Das A, Spieldenner J, C, and Roy S. (2015). J Med Food. 2015 Apr 1; 18(4): 415–420.
Tiwari, Maya. (1995). Ayurveda: Secrets of Healing. Twin Lakes, Wi: Lotus Press.
Williamson, Elizabeth (Ed.) (2002). Major Herbs of Ayurveda. London: Churchill Livingstone.

Herb Reference Guide