Triphala

by: H.N.Shivaprasad, S.Mohan & M.D. Kharya

Triphala is among the most common formulas used in Traditional Ayurvedic Medicine (TAM). Comprised of the fruits of three trees, Indian gooseberry (Amalaki, Emblica officinalis), Belleric myrobalan (Vibhitaka, Terminalia belerica) and Chebulic myrobalan (Haritaki, Terminalia chebula), Triphala is mentioned throughout the ancient literature of Ayurvedic medicine as a tonic alterative and gentle aperient, highly prized for its ability to regulate the processes of digestion and elimination. Used by itself or in formulation, Triphala plays an essential role in the treatment of a wide variety of conditions.

Triphala is commonly available as a churna, a finely sieved powder that can be mixed with water, ghee (clarified butter) or honey. There are many methods of preparing Triphala however, including medicated oils, decoctions, confections, and natural fermentations (asava/arishta). Triphala is regarded as an important rasayana in Ayurvedic medicine. Medicines of the rasayana group are believed to promote health, immunity, and longevity. According to Ayurveda, they strengthen all tissues of the body, prevent aging, promote intellect, and prevent disease.

Triphala acts to promote a state of balance between the humoral principles (i.e doshas) of Vata, Pitta, and Kapha. Each component of Triphala has a specific activity on a particular dosha: Amalaki fruit is considered to be a rasayana for Pitta; Vibhitaka a rasayana for Kapha; and Haritaki as a rasayana for Vata. Triphala is also considered to be malashodhana, removing (shodhana) the toxic wastes (mala) of poor digestion that remain in the body, called ama. The indications of ama include a thick greasy coating on the tongue, poor appetite, indigestion, constipation, joint pain, headache, orbital edema, sinus congestion, a feeling of coldness, mental confusion, and lethargy. The routine use of Triphala each morning is thought to detoxify the body and restore the integrity of the entire digestive tract, with a perfect balance between its astringent, demulcent, digestive, and aperient properties.

The recipe for this traditional herbal supplement dates back thousands of years and is referenced in the traditional Indian texts the Charaka (1500 B.C.). He describes Triphala churna as rejuvenating medicament that can be used alone or in formulation. One simple recipe described by Charaka is to prepare a paste of Triphala churna with water and smear it within an iron vessel, where it is kept for 24 hours. The paste can then be taken with honey and water, followed with clarified butter. Charaka states that “by using this recipe continuously for one year, one can live for a hundred years, free from aging and diseases”. In the Sharngadhara Samhita, a 14th century text on pharmacy, Triphala churna is said to be comprised of one part Haritaki, two parts Vibhitaka, and four parts Amalaki. Sharngadhara states that when taken with honey and ghee, Triphala is a rasayana and an effective stimulant to digestion, acting to reduce the vitiation of Kapha (leading to congestion) and Pitta (leading to inflammation). In contrast to this latter text, the Ayurvedic Formulary of India states that Triphala churna is prepared by mixing equal parts Amalaki, Vibhitaka, and Haritaki. The Formulary suggests a dosage of 3 – 6 g, taken with ghee, honey, and/or warm water in the treatment of anaha (flatulence and constipation), prameha (diabetes), and netra roga (diseases of the eye).

There is no need to be concerned about the apparent incongruity in the composition and dosage of Triphala listed in the various sources. Based upon the reflection of thousands of years of usage in a wide variety of conditions, most trained practitioners will modify the specifics of formulation and dosage in concert with particular conditions. In the treatment of a Vataja condition such as anaha (flatulence and constipation) for example, the ratio of Haritaki to Vibhitaka and Amalaki would be increased so as to allow for a more aperient activity. Regardless of these subtleties however, most practitioners will agree that in small doses (1 – 2 g) Triphala churna is a rejuvenating alterative safe for long-term use, whereas in large doses (10 –15 g) Triphala will typically have an aperient or purgative property, used for shorter periods of time. This purgative application is generally thought to be safe and effective even for geriatric and pediatric use because the rejuvenative properties of Triphala offset the potentially debilitating effects of purgation.

The properties of Triphala also change according to the anupana (lit. “vehicle”) with which it is consumed. An anupana is a substance that enhances the absorption of the remedy and directs towards the alleviation of a particular dosha or condition. The most common anupana includes ghee, honey, and warm water. In the treatment of Vataja conditions, Triphala churna is best mixed with 2 parts ghee and one part honey, after which it is followed with warm water. Pittaja conditions require only ghee to be used, and Kaphaja conditions benefit from honey as an anupana, followed by warm water after ingestion.

TERMINALIA CHEBULA

Terminalia chebula is belonging to the family Combretaceae commonly know as ‘haritaki’ in Ayurveda. The dried fruits are rich in tannins. The fruits also contain a variety of carbohydrates, glucose and sorbitol. The pericarp of the fruit contains anthraquinone glycosides, which are responsible for the laxative effect. The presence of saponins, anthrones and anthranols has also been documented.

Importance of Terminalia chebula in Ayurveda
In Ayurveda it is used as digestive, antiseptic, alterative, laxative, diuretic and carminative. It is further considered as blood purifier and anti-pyretic, and is used to strengthen the sense organs, to heal wounds and peptic ulcers, for skin and eye diseases, diabetes, chronic and recurrent fever, anaemia, hypertension, heart conditions, ascites, diarrhoea, vomiting, hepatosplenomegaly, irritable bowel syndrome, dysentery, haemorrhoids, cough, hoarseness and dyspnoea.

TERMINALIA BELLERICA

Terminalia bellerica is belonging to the family Combretaceae commonly know as ‘vibhitaka’ in Ayurveda. The dried fruit contains about 20% of both condensed and hydrolysable tannins. Other constituents include lipids, b-sitosterol, saponins, gallic and ellagic acids and their derivatives, glycosides and various carbohydrates.

Importance of Terminalia bellerica in Ayurveda
In Ayurveda it is used as bitter, acrid, astringent, laxative, germicidal and antipyretic and is applied in a diverse range of conditions including cough, tuberculosis, eye diseases, dyspepsia, diarrhoea, dysentery, inflammation of the small intestine, biliousness, flatulence, liver disease and leprosy. It is also said to cleanse the blood and the voice and to promote hair growth. Terminalia bellerica fruit is also used in Egyptian folk medicine.

PHYLLANTHUS EMBELICA

Phyllanthus embelica is belonging to the family Euphorbiaceae commonly know as ‘amalaki’ in Ayurveda. Phyllanthus embelica contains a range of tannins and other phenolic compounds. These include hydrolysable tannins (10-12%). including emblicanins A and B, punigluconin, pedunculagin and an ellagitannin, putranjivain A. It also contains the flavonoid quercetin.

Importance of Phyllanthus embelica in Ayurveda
It is an important rasayana drug in its own right, used for the treatment of diseases caused by morbid vata, pitta and kapha and regarded as being able to impart youthful vigour and strength. It is considered astringent, bitter, digestive, aphrodisiac, laxative, diuretic and tonic. It has been used in the treatment of vomiting, haemorrhage, fever, coughs, eye inflammation, ulceration, anorexia, scurvy, diabetes, jaundice, menorrhagia, leucorrhoea, and toxicosis. It is also said to relieve thirst, burning sensations, impurity of the blood and to promote abundant hair growth and has been used for the treatment of the common cold, scurvy, cancer and heart disease. Phyllanthus embelica fruit is a major constituent of many Ayurvedic tonics prescribed for rejuvenation, recuperation and vitality.

About the Authors:

H.N.Shivaprasad is a lecturer in Pharmacognosy & Phytochemistry at PES College of Pharmacy, Bangalore. He has worked as Executive, R & D in Himalaya Drugs, Bangalore. He is doing his Doctoral [Ph.D.] research at Dr. Hari Singh Gour Vishwavidyalaya, Sagar [M.P]. He has several National and International publications to his credit. He has written many health articles in Health and Fitness section of reputed daily Vijay Times. He has been awarded as Best presenter in 55th Indian Pharmaceutical Congress, Chennai. His research interest extends from screening of herbal drugs for various pharmacological activities, Standardization of crude drugs, Phytochemistry to Tissue culture.

Dr. S.Mohan is a Principal and Professor in Pharmaceutical chemistry at PES College of Pharmacy, Bangalore. He has a vast teaching experience of 30 years. He has several National and International publications to his credit. He has guided several M.Pharm and Ph.D. students till date.
He had the privilege to present scientific papers in International Conferences. He has delivered invited lectures and chaired many scientific sessions in India and abroad.
He was the President of the Association of Pharmaceutical teachers of India, Karnataka State branch and is a life member of several reputed professional and academic organizations.

Dr. M.D.Kharya is a professor [Pharmacognosy] and Dean at Dept. of Pharmaceutical Sciences, Dr. Hari singh Gour Vishwavidyalaya, Sagar [M.P], India. He is a member of Senate and Chairman, board of studies, Dr. Hari singh Gour Vishwavidyalaya, Sagar [M.P], India. He has several National and International publications to his credit. He has more than thirty years of academic experience. He is a life member of several reputed professional and academic organizations.
He is the President of the Association of Pharmaceutical teachers of India, Madhya Pradesh State branch.