# Tala

> Tala (Borassus flabellifer) is a plant used in Ayurveda. Polyphenols from fruit have moderate bioavailability (20-35%). Kernel oil fatty acids (lauric, oleic) have high bioavailability (>75%). B-vitamins in fresh sap are well-absorbed.

## Key facts

- **Botanical name:** Borassus flabellifer

## Names and identification

| Language | Name |
|----------|------|
| English | Tala |

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Madhura | Primary taste |
| **Guna** (Quality) | Guru, Snigdha | Physical quality |
| **Virya** (Potency) | Sheeta | Heating/Cooling effect |
| **Vipaka** (Post-digestive) | Madhura | Post-digestive effect |

## Dosage forms and preparation

**Dosage Forms:** Churna (powder), Tala-Phala-Rasa (palm fruit juice), Jaggery (Tala-[Guda](/glossary/concepts-a-m/#guda)), Toddy (fermented sap — Tadi), Capsule, Oil (kernel oil)

**Standard Dosage:** 5-10 g fruit pulp powder per day; 50-100 mL fresh juice twice daily; 500-1000 mg extract capsule twice daily; Tala-Guda (palm jaggery) 10-20 g as sweetener

**Bioavailability:** Sugar and mineral content ([potassium](/glossary/compounds-o-q/#potassium), iron, calcium) highly bioavailable from fresh sap and jaggery (>70% for sugars, 15-25% for minerals). [Polyphenols](/glossary/compounds-o-q/#polyphenols) from fruit have moderate bioavailability (20-35%). Kernel oil fatty acids (lauric, oleic) have high bioavailability (>75%). B-[vitamins](/glossary/compounds-t-z/#vitamins) in fresh sap are well-absorbed.

**Optimal Timing:** Fresh Neera: morning on empty stomach for cooling and nutritive effect. Jaggery: anytime as sweetener in formulations. Fruit pulp: after meals.

**Standardized Extract:** Fruit pulp extract (5:1), standardized to NLT 3% total polyphenols (as gallic acid equivalents); palm jaggery standardized to total mineral content, iron NLT 10 mg/100 g

**Shelf Life:** 24 hours for fresh Neera; 12 months for jaggery; 24 months for dried fruit pulp powder; 30 months for capsules; 18 months for kernel oil

**Storage:** Fresh Neera: refrigerate immediately, consume within 24 hours. Jaggery: airtight containers at room temperature, protect from moisture (hygroscopic). Churna: below 25 deg C, airtight. Kernel oil: amber glass, nitrogen-flushed.

**Marker Compounds:** Gallic acid, Flabelliferins (steroidal [saponins](/reference/saponins/)), Beta-[sitosterol](/glossary/compounds-q-t/#sitosterol), Borassosides, [Sucrose](/glossary/compounds-q-t/#sucrose) (sap/jaggery), Iron and Potassium (mineral markers)

### Extraction Methods

- Fresh sap collection by tapping inflorescence (Neera)
- Cold pressing of mature kernel for oil
- Fruit pulp separation and drying
- Jaggery preparation by boiling and concentrating fresh sap
- Hydroalcoholic extraction of fruit pulp (50% ethanol)

### Synergistic Combinations

- [Shatavari](/herb/shatavari/) (nourishing and cooling combination)
- Amalaki ([antioxidant](/reference/antioxidant/) and nutritive synergy)
- [Yashtimadhu](/herb/yashtimadhu/) (mucosal protective formulations)
- Guda/jaggery (traditional sweetener and iron source in many Ayurvedic formulations)

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/tala/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.