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Hence, it is believed that the fruit is bestowed with the power to cure all
kinds of health ailments.
The Sanskrit name ‘Amalaki’, which means ‘prosperity’ or ‘sustained’, itself
points to its medicinal significance. Amla is an integral part of Ayurvedic
medicinal preparations. Through the curation of all references to Amla in the
nine key texts of Ayurveda, from Charaka Samhita to Bhavaprakasha, we have
obtained 892 references and 354 formulations which were prescribed for over
40 different disease conditions. In Ayurveda, besides its use as an important
botanical in various medicinal formulations for the treatment of an array of
ailments of the body, Amla is described as a ‘‘Rejuvenator (Rasayana)’’, and
wholesome daily consumable food (Nitya sevaniya) for boosting the immune
system, preventing disease, enhancing good health, as well as revitalising the
body and mind.
1,2
Acharya Charaka mentions it as ‘‘Vayasthapananam
shrestham’’ which halts ageing.
2
It is also described as ‘‘Sada pathyam’’, a
health-promoting food which is the all-time most wholesome food.
Amla’s use is not restricted to Ayurveda pharmacological Materia Medica
or other traditional medicinal systems as it is also a part of Indian cuisine.
Even in Charaka Samhita, Amla is included in the list of 11 nitya sevaniya
aahara – the food ingredients that can be consumed daily throughout the
year by all. Amla is also included in the ‘National Institute of Nutrition’,
Indian Food Composition Tables. From Charaka Samhita to Indian Food
Composition Tables, the documented use of Amla for culinary purposes
dates back over 3000þyears. Together, the ancient culinary importance of
Amla, its acknowledged nutritive value in modern nutrition science, the vast
number of ethnomedicinal formulations that include Amla, and the wide
range of diseases in which it is used for preventive or curative purposes,
gives Amla a wonderful botanical status.
10.2 General Description of E. officinalis
10.2.1 Scientific Classification and Morphological
Description
Amla belongs to the family Phyllanthaceae (Table 10.1). It is a deciduous
plant of moderate size. It has a greyish, smooth stem bark. The wood is red
and hard, and the leaf is divided into small, narrow leaflets. A group of leaves
Table 10.1 Scientific classification of Amla (Emblica officinalis).
Kingdom Plantae
Botanical name Emblica officinalis Gaertn. / Phyllanthus emblica
Linn. Phyllanthus emblica
Genus Phyllanthus
Species Emblica
Family Euphorbiaceae
Order Malpighiales
Clade Rosids
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resemble a feather. The flowers are unisexual. The two types of flowers are
found arranged in dense clusters at the axis of the leaves. In the flowering
axis, male flowers are seen at the apex, while female flowers are at the base.
The female flowers are fewer in number. The fruits are light green drupes,
which are compressed, spherical, smooth, glossy, fleshy, and juicy. There are
six inconspicuous vertical furrows. The drupe has three crustaceous com-
partments which contain two seeds each.
The fruit, both fresh anddried, is used as amedicine in Ayurveda. The fresh
fruit is globular, about 1.5
00
in diameter, six-lobed, yellowish-green, with a
smooth surface. The fruit tastes sour and astringent, with bitter, sweet, and
pungent notes. The dried fruit breaks easily by hand, exposing the dried pulp
and endocarps which contain the triangular seeds. Nearly 17000 tons of fruit
were consumed by the Indian domestic herbal manufacturing units in 2005,
3
making it one of the most used Ayurveda botanicals.
The Amla tree is found growing wild in subtropical and tropical regions of
India and around the world. It is common in mixed deciduous forests and
exposed slopes of hills. While historically Amla was gathered from the wild,
today it is cultivated in many parts of the country.
10.2.2 Vernacular Names
More than 200 Sanskrit and vernacular names have been recorded for
E. officinalis, underpinning its popularity and superfood status (FRLHT’s
Clinically Important plants of Ayurveda) (Table 10.2).
Sanskrit synonyms such as Dhatriphalam, Sriphalam, Vayastha, Adiphala,
Amritaphala, Kayastha, Vrishya, Karshaphala, Vrittaphala, Kayastha, Parva-
keeta, Tishya, Shadrasa, Shriphala, Rochani, Shiva, Pancharasa, Jatiphala,
and Sita, are suggestive of its extensive use and multifaceted pharmacological
health benefits. Most of these synonyms refer to the antiaging, antioxidant,
rejuvenating, and aphrodisiac activities of Amla.
A select few interesting synonyms of Amla and their meanings are listed
below.
Dhatri – one who nourishes the child, owing to the medicinal properties
of Amla. It is believed that regular consumption of Amla protects the
body like a mother protects her child.
Dhatriphalam – fruit that nourishes the human body like a mother.
Vayastha – which seizes the youth; rejuvenator.
Adiphala – the first fruit originated on Earth.
Amritaphala – fruit that is as sweet/beneficial as nectar, or that which
ensures the longevity of humans.
Amalaki – one which retains health because of its rejuvenating
properties.
Kayastha – stabilises the body.
Vrishya – aphrodisiac.
Rochan – taste enhancer.
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Table 10.2 Vernacular names of Amla.
8,34,74
Language Names
No. of
names
Arabic Amla khushk, amlag, amlaj 3
Hindi Ambala, amla, amlika, anvurah, anwala, aonla, aonta,
aoula, auna, amalaci, aamla, anola, anuli, amalak,
anwiya, anvula, aola, aungra, awala, anwerd, amvala,
aunra, daula
23
Kannada Dadi, dhanya, nelli, nellikai, aamalaka, amalaka,
aamalakee, ambla, bettada nelli, bettada nelli kaayi,
betta nelli, cattu, chattu daadi kaayi, chattu, dodda nelli,
dhatri, nellka, nelli chattu, nilika, sudhe, perunelli
21
Malayalam Nelli, amalakam, nellikka, nellimaram, nellikkaya, nilica,
nilika, nilicamaram, nellikai
9
Marathi Aouli, avalkati, avil, avla, awla, aamlee, anvala, aonli,
arola, avala, bhuiawali
11
Sanskrit Amruthaphala, amala, amulki, akara, amrita, amalaka,
adiphala, amalakah, amlika, amalakam, amalaki,
amamalakam, amritaphala, amraphala, amraphalam,
bahuphali, dhatri, dhatri-phala, dhatrika, dhatriphala,
dhatriphalam, jatiphala, karshaphala, kamu, kayastha,
parvakeeta, pancharasa, sriphalam, shriphali, shanta,
Sita, shiva, shriphala, shadarasa, rochani, vrishya,
Vayasya, Vrsyam, vayastha, vrittaphala, umrita, triphala,
tishya, tisya
44
Tamil Alakam, alakam, alikam, amalakamalam, amalai,
amalakam, amalaki, amalakki, amalam, amirtai,
amalagam, ampal, ampalkamaram, amutai, amukam,
amuttam, antakolam amirtapalam, anantai, andakaram,
antakaramaram, amirtapalai, antor, antakolam,
atikoram, attakolam, attakoram, antakoram, antakaram,
avutanci, amalakam, amarikam, ampal, korankam,
mintu, mirutupala, nelli, nelli mulli, nellikkaai,
nellikkai, nellikkay, cilata, cinkitakamaram, civai,
cirottam, civam, indul, citupalam, cinkitakam, intulam,
intul, intulapam, intulix, intulia, ciripalam, intuli, iratai,
kaiyirkani, kapitattirimaram, kapitattiri,
kantamulakam, kanakam, kantumalalam, kantattiri,
kapi, kayastam, kokkam, kattunelli, konkal, konkam,
korankamikam, kotam, korankamikamaram,
kotimukakkini, kotimukakkinimaram, makanti,
makantika, makantikam, mankantikamaram,
malainelli, mirutupala, mamalakam, mamalakkay,
miruntikam,mirutupalamaram, mitintu,
miruntikamaram, miruntu, mirutupala, mitintu,
mituntumaram, nelli-kay, nellie poo, nellikai, nellie kai,
pancatcaravaruni, parainatavanci, perunelli, tattari,
tamalaikkay, tattili, parainatavancimaram,
tattinimaram, tattirimaram, tattiripalai, tattiripalam,
tecomantaram, tattiri, tecomantiram, toppunelli, tantiri,
tecomaram, tiriciyapalam, tiripalati, toppi, tiriciyam,
toppi, tottiki, toppi, totti, tottikimaram, tuttarikam,
tuppunelli, vanamalakam, yantikoram, yankoram
127
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10.3 Amla in Ayurveda Classical Text
Amla is used in a wide range of Ayurveda formulations for the treatment of
different health-related issues. As noted above, Amla is mentioned 892 times
in the seven key texts of Ayurveda (Table 10.3).
Charaka Samhita, being a text that is more focused on Rasayana and
general medicine, has the most references at 183. Susruta Samhita mostly
explains surgical conditions, hence it has 91 Amla references, which is sig-
nificantly less compared to Charaka Samhita. Astanga Sangraha is a com-
pilation of both Charaka and Susruta, and contains 204 Amla references.
Other books, Astanga Hrdaya, Chakradatta Sarangadhara, and Bhavapra-
kash have 108, 131, 39, and 136 Amla references, respectively. The extensive
references to Amla from Charaka Samhita, the first book of Ayurveda, down
to 16th-century texts such as Bhavaprakasha gives an indication of the
strength of its medicinal merits besides its continuin g popularity.
Table 10.2 (Continued)
Language Names
No. of
names
Telugu Aamalaki, amalakamu, aamalakamu, amalaki, assereki,
asereki, pedda usiri, peddavusirika, putla nelli, oosree,
pullayusirika, pedda, nelli kaaya, usirika, triphalamu,
usiri, usirikai, usirika, usari, usarika, usirikaaya,
usrikayi, triphalam, useri, usirikaya, usiriki, userikai
usiuka, userakee, usri, vusirikaya, vusirika, yusirika
33
Tibetan Skyu-ru-ra, skyu ru ra, sk yu ru ra 3
Urdu Aamla, amal khusk, amala khushk, amal khushk,
baobarang,amla khushk, amla, amla khusk, amla sabz,
guthli nikalal hua, guthli, khushbu amla, guthli nikala
hua, amlay taza aur farba, tirphala, aonla, murraba-i-
amla, triphala
18
English Indian gooseberry, Emblica myroblan 2
Persian Amelah, ameleh, amla, amuleh 4
Italian Mirabolano emblico 1
German Amla 1
French Phyllanthe emblica 1
Nepalese Amba 1
Chinese Anmole 1
Malaysian Popok Melaka 1
Portuguese Mirabolano emblico 1
Lao Mak kham bom Nellikka 1
Thai Ma kham pom 1
Assamese Amlakhi 1
Bengali Amlaki 1
Gujarati Amla 1
Konkani Aavalo 1
Manipuri Heikru 1
Odiya Aanla 1
Punjabi Olay 1
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Due to its continued use for its medicinal properties over centuries,
Amla’s classical properties, referred to as Ayurveda pharmacology, have
been documented extensively in many of the key texts. These properties
include rasapanchaka – rasa, guna, virya, vipaka, and karma. These terms
areexplainedintheDravyagunatextbyJ.L.N.Shastri
4
or P. V. Sharma.
5
All the classical texts agree that Amla fruit has five of the six rasas – sour
(Amla), sweet (Madhura), astringent (Kashaya), bitter (Tikta), and pungent
(Katu). Ayurveda recommends that our diet should have all six rasas at
every meal. Hence botanicals that have more rasas are highly valued.
Very few botanicals in the Ayurveda Materia Medica (comprising of 1200þ
botanicals) have such a diverse rasa profile as Amla. This rasa profile
gives amla a hallowed position in the Ayurveda Materia Medica. The effect
after digestion (vipaka) is sweet (Madhura). In terms of its Gunas (prop-
erties) the dominant ones are Laghu (light), Ruksha (dry), and mridu
(soft). Equally important is Amla’s tridoshara property, which implies that
it can reduce aggravated levels of all the three dosha – vata, pitta and
kapha (for detailed information on doshas refer to the Roga Vijnana and
Vikriti Vijnana text by Dr Manoj Sankaranarayana).
6
Together the rasa-
panchaka and doshakarma define the pharmacological action of Amla in
Ayurveda.
7
According to Charaka Samhita, an imbalance or vitiation of the three
doshas in the body is the cause of disease.
2
Herbs have been valued for
their ability to reduce the different doshas. Most herbs balance vitiation of
one or two doshas. More importantly, while doing so, they may disturb the
balance of the remaining doshas. There are only a few herbs that balance
all three doshas. Amla is one of those rare botanicals that balances all three
doshas. It reduces Vata because of the sour taste (Amlata), Pitta because of
its sweet taste (Madhurata) and c ooling properties (sheeta virya), and
Kapha because of its astringent taste (kashaya) and dry property (ruksha
guna).
7
Table 10.3 Number of references and formulations in different Ayurveda classics.
S. no. Name of the book Time period of the book
Number of
references
Number of
available
formulations
1 Charaka Samhita 15th century BCE–4th
century CE
183 52
2 Sushruta Samhita 15th century BCE–5th
century CE
91 33
3 Ashtanga Sangraha 4th–5th centuries CE 204 65
4 Ashtanga Hridaya 6th century CE 108 47
5 Sharangadhara Samhita 8th century CE 39 19
6 Chakradatta 11th century CE 131 65
7 Bhavaprakasha Samhita 16th century CE 136 53
8 Bhaishajya ratnavali 18th century CE 8
9 Sahasrayoga 19th century CE 12
892 354
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The Karma or pharmacological action of Amla is dictated by the properties
described above. Amla sharpens the sense of taste, thus it stimulates the first
step of digestion, the taste experience. Amla also improves appetite because
of its sour taste that in turn kindles Agni (the digestive fire), which is at the
core of healthy digestion. While doing so it doesn’t aggravate pitta because
of its bitter, astringent taste and cold property. Thus, Amla maintains a
healthy and balanced digestive system, in turn helping in the conversion of
food into a bio-assimilable form.
According to Ayurveda, the bitter property of Amla is responsible for better
circulation of Rasa dhatu or the digested essence of food, and this, in turn,
contributes to its use as a hepatotonic. Sara guna (a property that promotes
movements) helps in the excretion of metabolic waste and other toxins out of
the body. This provides a boost and protection for the body’s natural defence
system. The multiple points of indigestion and toxin eliminati on that are
influenced positively by Amla make it one of the most important botanicals
for maintaining overall healthy digestion and for nourishing all body tissues.
Amla, being a tridoshahara medicine, helps to normalise the metabolism,
thus preventing the accumulation of fat (Medha dhatu). It helps to manage
body weight and aids in weight loss. It also slows down the ageing process
and boosts the body’s immunity. According to Ayurveda, Amla improves
memory and cognition, and is also a neurotonic. It improves sense organs by
enhancing their sensitivity. Amla acts as an aphrodisiac and strengthens
Shukra dhatu and rejuvenates the male reproductive system and increases
male fertility, for this it is included in Vajikarana therapy as an Ayurvedic
herb for treating erectile dysfunction.
These karmas (pharmacological effects) are captured in the many shlokas
in classical Ayurvedic texts. Two such representative shloka from Bhava-
prakasha nighantu are reproduced below. The first emphasises that though
the properties are similar to Terminalia chebula Retz (Haritaki), it is specially
used for bleeding disorders (raktapitta), diabetes (prameha) treatment, and
as an aphrodisiac and rejuvenator. The second shloka lists several benefits
and states that Amla is good for the eyes, enhances a healthy life span,
nourishes the body, and regulates the movement of urine and faeces and is
also claimed to be beneficial in respiratory disorders, diabetes, haemor-
rhoids, skin diseases, inflammation, fever, hoarseness of voice, IBS (irritable
bowel syndrome), constipation, abdominal masses, abdominal distention,
nausea and vomiting, hiccup, eczema, cardiac diseases, jaundice, abdominal
pain, liver and spleen disorders, renal calculi, and urinary disorders.
7
(Bhavaprakasha nighantu 2/36)
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(Bhavaprakasha nighantu 2/18–20)
If the importance of medicinal herbs is defined by their usage in different
formulations and the number of diseases in which they are indicated, then
Amla is indeed a wonder drug. Amla’s use has been documented for a wide
range of disease indications and it is present in more than 1000 formu-
lations in Ayurvedic classics. The in-house CIPA database of FRLHT (Clin-
ically Important Plants of Ayurveda) which has curated all formulations
given in the nine classic Ayurveda texts (Table 10.3) lists 354 Amla formu-
lations. These formulations range from a simple powder (Choorna) to more
complex jams (Avaleha kalpana) like Chyawana Prasha.
Amla is indicated for treating a wide array of acute to chronic major health
ailments and also for the maintenance of wellness of health. An analysis of
the 354 Amla formulations given in the CIPA reveals that they have been
prescribed for the treatment of 40 different disease conditions. A frequency
plot of the number of formulations for each disease condition is given in
Figure 10.1. As per this analysis, the top diseases and medical conditions in
which formulations containing Amla have been recommended are fever
(Jvara) (68 formulations), skin diseases (Kusta) (34 formulations), diabetes
(Prameha) (27 formulations), cough (Kasa) (27 formulations), rejuvenation
(Rasayana) (25 formulations), eye diseases (Akshi roga) (20 formulations),
and anaemia (Pandu) (19 formulations).
As depict ed in Figure 10.2, Amla formulations range from simple formu-
lations of 2–3 ingredients to complex formulations with scores of ingredi-
ents. Simple formulations are most often indicated in the treatment of one
or two symptoms or disease conditions that are acute in origin and/or easily
curable (sadhya vyadhi). However, complex formulations like Chavyana-
prash, containing more than 20 ingredients, are used as tonics or in the
treatment of multiple disease conditions or syndromes, diseases involving
multiple systems, and chronic and/or difficult to cure or incurable diseases
(kricchrasadhya/asadhya vyadhi).
An analysis of the complexity of these formulations shows that in these
354 Amla form ulations, it has been paired with more than 30 different in-
gredients (Figure 10.3). Among these ingredients the most used are Haritaki
(Terminalia chebula), Pippali (Piper longum), Vibhitaki (Terminalia bellirica),
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Shunti (Zingiber Officinale), Musta (Cyperu s rotundus), Guduchi (Tinospora
cordifolia), Draksha (Vitis vinifera), Patola (Trichosanthes dioica), Madhu
(Honey), and Haridra (Curcuma longa) (95, 84, 62, 55, 49, 34, 31, 28, and
27 times, respectively). Meanwhile, in general, it is believed that the pairings
of herbs represent the synergistic effects on a wide range of treatment areas,
a network analysis of such pairing datasets may reveal insights for new and
more effective formulations.
Of these pairings, a few deserve special mention due totheir popularity. One
such pairing is its combination with Terminalia chebula and Terminalia bel-
lirica, known as Triphala, a well-known Ayurvedic formulation. Triphala is an
appetiser and carminative, considered beneficial for the eyes, that alleviates
Kapha pitta dosha, and cures leprosy (kushta), constipation (vibandha),
anomalies of urinary system/diabetes (prameha), eye disease (akshiroga),
and all types of fever ( jvara). It also enhances taste and digestion.
7
Apart
from Ayurvedic literature, some research studies have indicated triphala as
an appetiser and antacid. It is also known for its anti-inflammatory, im-
munomodulating,antibacterial, antimutagenic, antioxidant,chemoprotective,
Figure 10.1 Frequency chart of Amla indications in different diseases.
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Figure 10.2 Frequency chart of the complexity of Amla formulations.
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antidiabetic, hypoglycaemic, antineoplastic, and radioprotective effects.
8
An-
other popular pairing of Amla is with turmeric (Haridra), which forms the
renowned formulation Nishamalaki. Nishamalaki is mainly indicated in the
treatment of prameha, a disease condition symptomatically similar to dia-
betes. Amla when paired with iron (loha), yashti (Glycyrrhiza glabra), and
guduchi (Tinospora cordifolia) forms an esteemed Ayurveda formulation
known as Dhatri loha. Dhatri loha is used in the treatment of iron deficiency
anaemia. Amla is one of the most popular Rasayanas for improving appetite,
nutrient absorption, and assimilation. This property in turn helps in iron
absorption and hepatotonic activity. When paired with Shunti, Guduchi,
Musta, Draksha, and Patola, it acts as a pittahara and is indicated in fever
(jvara), inflammation (shopha), bleeding disorders (raktapitta), diabetes
(prameha), and eczema (shitapitta).
10.4 Phytochemistry of E. officinalis
There has been tremendous interest in unravelling the molecular profile of
E. officinalis and linking the pharmacological action of E. officinalis reported
in traditional knowledge systems to its nutritional, phytochemical, and
molecular profile. E. officinalis fruit has been well characterised from a nu-
tritional perspective as 180 nutritional components of E. officinalis have been
Figure 10.3 Frequency of Amla pairings with other ingredients.
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