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
• In laboratory studies, glycolipids inhibited DNA polymerase and showed 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?

These summaries come from the source notes, which do not name the studies behind them.

• Cooling and pitta-pacifying (Pittahara): traditionally used as a cooling herb to pacify pitta.
• Laxative (Bhedana): traditionally used as a mild laxative. The leaves contain dietary fiber and magnesium.
• Blood builder (Raktavardhaka): traditionally used to build the blood. The leaves contain folate and iron, though oxalates reduce how well the iron is absorbed.
• Eye health (Chakshushya): traditionally used to support the eyes. The leaves contain lutein and zeaxanthin.

What do recent studies 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.

Only studies that could be traced to a published paper are listed here. 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

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.

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)

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)