Herbal remedies are among the most ancient medicines used in traditional systems of healthcare such as Ayurveda. Triphala, a well-recognized and highly efficacious polyherbal Ayurvedic medicine consisting of fruits of the plant species Emblica officinalis (Amalaki), Terminalia bellerica (Bibhitaki), and Terminalia chebula (Haritaki), is a cornerstone of gastrointestinal and rejuvenative treatment.
Triphala is classified as a tridoshic rasayana, meaning that the energetics are appropriate for Vata, Pitta, and Kapha or all types of patients. The rasa or taste of Triphala is sweet, sour, pungent, bitter, and astringent; the only taste not contained within the formula is salty.
Ayurvedic medicine uses Triphala as a pillar of gastrointestinal treatment; however, the complexity of the three rasayanas, or rejuvenative herbs, in the formulation allows for many applications.
Moreover, studies have validated a number of potential uses of Triphala, which include free radical scavenging, antioxidant, anti-inflammatory, immunomodulating, appetite stimulation, gastric hyperacidity reduction, dental caries prevention, antipyretic, analgesic, antibacterial, antimutagenic, wound healing, anticariogenic, antistress, adaptogenic, hypoglycemic, anticancer, hepatoprotective, chemoprotective, radioprotective, and chemopreventive effects.
Triphala may also promote proper digestion and absorption of food, reduce serum cholesterol levels, improve circulation, relax bile ducts, prevent immunosenescence, maintain homeostasis of the endocrine system, and increase production of red blood cells and hemoglobin.
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