Palankya

Names and identification

Language	Name
English	Palankya
Latin/Botanical	Spinacia oleracea L.

Key Phytochemical Constituents

• Lutein and zeaxanthin (carotenoids)
• Beta-carotene
• Flavonoids (patuletin, spinacetin, jaceidin glycosides)
• Phenolic acids (p-coumaric acid, ferulic acid)
• Ecdysterone (phytoecdysteroid)
• Oxalic acid, folate, iron, and vitamin K

How does it work?

• Ocular health through lutein and zeaxanthin accumulation in macula, filtering blue light and protecting against age-related macular degeneration
• Anti-cancer activity via glycolipid-mediated inhibition of DNA polymerase and anti-proliferative effects on cancer cell lines
• Anti-inflammatory mechanism through ecdysterone-mediated modulation of NF-kB pathway and phenolic acid-mediated COX inhibition
• Neuroprotective effects via carotenoid and flavonoid-mediated reduction of oxidative stress in neuronal tissue

Which traditional uses are supported by research?

• Cooling and pitta-pacifying (Pittahara) - validated through confirmed anti-inflammatory and antioxidant cooling properties
• Laxative (Bhedana) - confirmed mild laxative effect through dietary fiber and magnesium content
• Blood builder (Raktavardhaka) - supported by high folate and iron content for hemoglobin synthesis (though iron bioavailability reduced by oxalates)
• Eye health (Chakshushya) - strongly validated through lutein and zeaxanthin’s proven role in macular health and AMD prevention

What do recent clinical trials show?

• Akbari F, Mollaei M, Argani P and others 2024. Spinacia Oleracea: Exploring the Therapeutic Potential in Persian Medicine and Modern Pharmacology. Current drug discovery technologies. PMID 38549540 · doi:10.2174/0115701638275971240201060710
  Bridged traditional Persian/Ayurvedic uses with modern pharmacology; confirmed cooling, laxative, anti-inflammatory, and hepatoprotective properties through scientific evidence.
• Roberts JL, Moreau R 2016. Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives. Food & function. PMID 27353735 · doi:10.1039/c6fo00051g
  Documented functional properties of spinach glycolipids, carotenoids, and phenolics for prevention of inflammation, oxidative stress, and chronic diseases.

1 further claim previously listed here could not be traced to a published paper and has been removed. An absence here means we could not identify the source, not that no work exists.

Recent safety updates

• High oxalic acid content can contribute to kidney stone formation (calcium oxalate); not recommended in large quantities for patients with hyperoxaluria, gout, or history of kidney stones
• Contains significant vitamin K (anticoagulant drug interaction potential); raw spinach contains higher oxalate levels than cooked; nitrate content may be of concern in infant feeding (methemoglobinemia risk)

Dosage forms and preparation

Dosage Forms: Swarasa (fresh juice), Churna, Capsule, Tablet, Cooked food preparation, Spray-dried powder

Standard Dosage: 10-20 mL fresh spinach juice daily; 3-5 g dried powder daily; 500 mg - 1 g concentrated extract daily

Bioavailability: Iron from Palankya (spinach) has low bioavailability (2-5%) due to high oxalate content which chelates iron and calcium. Vitamin K (phylloquinone) is well absorbed (~40-60%) especially with dietary fat. Lutein and zeaxanthin show moderate bioavailability (15-30%) enhanced by co-administration with lipids. Beta-carotene bioavailability is 10-25%. Blanching or light cooking reduces oxalate by 30-50% and improves mineral bioavailability.

Optimal Timing: Morning or afternoon with meals containing fat for optimal carotenoid absorption. Avoid taking with calcium supplements or dairy simultaneously (oxalate interference). Co-administer with vitamin C source for iron absorption.

Standardized Extract: Spray-dried spinach extract (20:1 from fresh) with minimum iron 3%, total chlorophyll >1%, lutein >0.5%. Low-oxalate processed extract with residual oxalate <200 mg/100g.

Shelf Life: Fresh juice: 4-6 hours refrigerated; Dried powder: 12-18 months; Spray-dried extract: 18-24 months; Capsules: 18-24 months

Storage: Fresh leaves/juice: 2-8 deg C, use within hours. Dried products: below 25 deg C, RH <40%, nitrogen-flushed packaging to prevent chlorophyll oxidation. Protect from light. Aluminum-foil laminated pouches recommended.

Marker Compounds: Lutein, Zeaxanthin, Beta-carotene, Phylloquinone (Vitamin K1), Iron (as non-heme iron), Folate, Chlorophyll a and b, Oxalic acid (to quantify for safety)

Extraction Methods

• Fresh juice extraction by mechanical pressing
• Hot water blanching followed by extraction for reduced oxalate content
• Hydroalcoholic extraction (40-60% ethanol) for flavonoid fraction
• Spray drying of blanched juice with maltodextrin carrier
• Freeze-drying for nutrient-dense powder
• Supercritical CO2 for lutein/carotenoid enrichment

Synergistic Combinations

• Amalaki (Vitamin C enhances iron absorption from spinach)
• Pippali (bioenhancer for mineral absorption)
• Guduchi (blood building and immune combination)
• Mandoora Bhasma (iron supplementation synergy)
• Nimbu/Lemon juice (citric acid reduces oxalate-iron binding)