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.
| Also known as | Vrikshamla Phala, VrikshamlaPhala |
|---|
Names and identification
| Language | Name |
|---|---|
| English | 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, and other fruit components which slow gastric emptying and absorption. However, whole fruit preparations provide a broader spectrum of polyphenols (garcinol, 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, 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
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