PERSPECTIVES OF AMLA – A WONDER HERB

Abstract

Emblica officinalis has been held in high esteem in indigenous medicine. Amla is a commonly used ingredient in the Ayurvedic preparation in the form of fresh fruits, dried fruits, fruit pulp or extract. Traditionally, amla has been called the best of the ayurvedic rejuvenating herb, because through the natural balance of tastes (sweet, sour, pungent, bitter and astringent) all in one fruit. Amla fruit is probably the richest known natural source of vitamin C. It also contains minerals and amino acids such as calcium, phosphorus, iron, niacin, carotene, thiamine and riboflavin.  The chemical constituents present in the plant include tannins, gallic acid, ellagic acid, phyllantin, phyllantidine, punigluconin, pedunculagin and some flavonoids. In the present review, the nutritional value of amla, chemical constituents of various parts, medicinal properties have been discussed to provide collective information on its multipurpose commercial values.

Keywords: Emblica officinalis, Vitamin C, Ayurvedic.