# Vrikshamla Phala

> Vrikshamla Phala is a substance used in the Ayurvedic materia medica. However, whole fruit preparations provide a broader spectrum of polyphenols (garcinol, anthocyanins in G. indica) with complementary biological activities. indica) have low but meaningful bioavailability (~5-12%) with gut microbiota metabolism to bioactive catabolites.

## Names and identification

| Language | Name |
|----------|------|
| English | [Vrikshamla](/herb/vrikshamla/) Phala |

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Amla | Primary taste |
| **Guna** (Quality) | Laghu, Ruksha | Physical quality |
| **Virya** (Potency) | Ushna | Heating/Cooling effect |
| **Vipaka** (Post-digestive) | Amla | Post-digestive effect |

## What is it made of?

### Mineral/Elemental Profile

- **Primary component:** Mineral-derived preparation
- **Note:** Composition varies by specific preparation method

**Analytical Methods:** XRD, ICP-OES, SEM-EDS

## Dosage forms and preparation

**Dosage Forms:** Fruit rind powder, Capsule, Tablet, Concentrate/paste, Culinary seasoning (Kokam/Malabar tamarind), Kokum butter (seed fat), Syrup

**Standard Dosage:** 3-6 g fruit rind powder twice daily with meals; 15-30 mL kokum syrup (sherbet) as needed; 500 mg-1 g standardized extract capsule twice daily before meals

**Bioavailability:** Hydroxycitric acid (HCA) from whole fruit preparation has slightly lower bioavailability than purified HCA salt due to matrix effects from fiber, [pectin](/glossary/compounds-o-q/#pectin), and other fruit components which slow gastric emptying and absorption. However, whole fruit preparations provide a broader spectrum of [polyphenols](/glossary/compounds-o-q/#polyphenols) ([garcinol](/glossary/compounds-d-g/#garcinol), [anthocyanins](/glossary/compounds-1-a/#anthocyanins) in G. indica) with complementary biological activities. Anthocyanins from Kokum (G. indica) have low but meaningful bioavailability (~5-12%) with gut microbiota metabolism to bioactive catabolites. Kokum butter (seed fat) provides excellent topical emollient properties.

**Optimal Timing:** With or after meals for digestive support; before meals for appetite management; Kokum sherbet as refreshing drink anytime (especially summer)

**Standardized Extract:** Whole fruit rind powder: HCA content 10-20% (by HPLC); total organic acids >30% (by titration); Kokum butter: acid value <3.0, melting point 39-43 deg C; anthocyanins (G. indica) >0.5% (by differential pH method)

**Shelf Life:** Dried rind (Amsul): 12-18 months; Kokum butter: 18-24 months; Syrup: 6-12 months refrigerated; Capsules: 24 months

**Storage:** Dried rinds in airtight containers at 15-25 deg C. Kokum butter at room temperature (below melting point) in airtight containers. Syrup refrigerated at 2-8 deg C. Protect anthocyanin-rich products from light.

**Marker Compounds:** (-)-Hydroxycitric acid, Garcinol, [Citric acid](/glossary/compounds-c-d/#citric-acidcitric-acid), Malic acid, Cyanidin-3-glucoside (G. indica), Cyanidin-3-sambubioside (G. indica), Kokum butter triglycerides (stearic, oleic acids)

### Extraction Methods

- Sun drying of fruit rinds (traditional Amsul/Kokum preparation)
- Aqueous extraction
- Hydroethanolic extraction (40-60% ethanol)
- Cold pressing of seeds for Kokum butter
- Salt-curing of rinds (culinary Amsul)

### Synergistic Combinations

- [Tintidika](/herb/tintidika/) (tamarind) - complementary acidulant with different organic acid profile
- [Methi](/herb/methi/) (fenugreek) - metabolic and digestive synergy
- [Ajwain](/herb/ajwain/) (Trachyspermum ammi) - digestive combination
- Chandan (sandalwood) + Kokum butter - premium skincare formulation

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/vrikshamla-phala/

## 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.