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Amalaki - Indian Gooseberry
Common Names: Amalaki, Indian gooseberry, Amla, Amlaka, Amlaki, Emblic, Myrobalan, Malacca tree, Phyllanthus emblica, Emblica officinalis, amalika, indický angrešt
Latin Name: Emblica officinalis syn Phyllanthus emblica
Origin: Asia, Europe, South America, North America
Short Introduction
Amalaki preparations are produced by the hundreds of tons in India and widely distributed internationally. For example, urabba is made from Amalaki fruit soaked in sugary syrup. The fruits are also used in hand and hair wash products.
Cultivation methods for Amalaki are well-established throughout India, with regional differences in techniques and cultivated tree species. As a subtropical plant, Amla thrives in dry, subtropical climates and can be damaged by even mild, short winters. It tolerates temperatures up to 45 °C, though flowering should not occur during such heat. Severe dry or cold winds can reduce fruit quality.
Nonetheless, Amalaki is a hardy plant adaptable to various soils, thanks to its deep root system and reduced leaves. Another advantage is its ability to grow on marginal soils unsuitable for other crops. Amalaki tolerates lightly acidic to slightly alkaline soils (pH 6.5–9.5). Heavy and waterlogged soils are unsuitable. Seeds are ideally germinated in April and then transplanted with 7–10 meter spacing between groups of 5 or 8 saplings. The soil may be acidified or mixed with sand. In the UK and much of Europe, Amalaki is unlikely to thrive, and its fruit quality will be inferior outside subtropical regions.
Harvesting occurs in autumn when the fruit is handpicked from upper branches. The fruit tastes tart, slightly bitter and astringent with a fibrous texture. It is customarily eaten after soaking in salt water to reduce sourness.
Detailed Description
Amalaki, known as the "heavenly fruit," is extensively used for addressing many modern lifestyle diseases, and its importance has risen rapidly in recent years.
Botanical Information
Amalaki, or Indian Gooseberry (Phyllanthus emblica or Emblica officinalis), is a small deciduous tree, typically growing 8–15 meters tall (sometimes reaching up to 18 meters). It has a twisted, slender trunk and very wide branches. The flexible, twig-like shoots are about 10–20 cm long. Its leaves are light green, simple, and sessile, with a lanceolate shape. The flowers are greenish-white, and the ellipsoid fruit is nearly spherical, light greenish-yellow with a smooth but hard touch, usually marked by 6 (sometimes fewer) vertical grooves.
Origin and Distribution
This remarkable plant originates in ancient India, where Amalaki has been used for centuries in Ayurvedic practices and other traditional healing systems of the Indian subcontinent and East Asia.
Usage / Dosage
Amalaki is a cornerstone of traditional Indian medicine and Ayurveda, with a wide range of plant parts used therapeutically. However, the fruit remains most popular and widely consumed. The fruit, sometimes alone and other times in combination with other herbs, is used to address various chronic and acute ailments ranging from common colds and brief decreases in immunity to more serious digestive disorders, liver complaints, fever reduction, pain relief, inflammation, and enhancement of wound healing.
Preclinical studies in mice show that Amalaki contains compounds with potential to reduce fever, soothe cough, decrease inflammation, support immunity and cardiovascular health, protect the gastric lining, encourage blood formation, lower cholesterol, and calm diarrheal symptoms. Other studies focus on Amalaki's ability to lower anxiety and depression.
Researchers have isolated substances in Amalaki such as gallic acid, ellagic acid, pyrogallol, sesquiterpenes, corilagin, geraniin, prodelphinidins, B1 and B2, suggesting these possess anti-cancer, radiomodulatory, chemoprotective, chemomodulatory, antioxidant, anti-inflammatory, antimutagenic, and immunomodulatory effects. Preclinical research has focused on possible therapy or prevention of tumor development in lab-induced cancers. Of particular interest is pyrogallol, naturally present in Amalaki fruit, which appears to offer anti-proliferative benefits against rapidly dividing cells, pointing to potential as an anti-tumor agent.
Hepatoprotective effects of amalaki juice at doses of 5, 10, and 20 mg/kg were compared to silymarin over 10 days in healthy rats, yielding excellent results. The blend of tannins with available iron enhances regenerative functions in liver cells. The same positive effect was observed in animals given compounds that damage liver tissue.
Alcoholic extracts of Amalaki may offer gastroprotective benefits, with healing effects noted for gastric mucosa at 20 mg/kg after a month of treatment in animal models with experimentally induced ulcers.
Notably beneficial in today's sedentary world, Amalaki's compounds can help lower blood sugar in both healthy volunteers and diabetics treated with the reference drug glibenclamide. Preclinical studies also show a notable reduction in plasma triglycerides and overall blood cholesterol, as well as improvements in cardiovascular health given by vitamin C and tannins also found in green tea.
Amalaki extract is also being studied for its ability to support hair growth and prevent hair loss, especially when used with lifestyle modifications to counteract stress. Genetic predispositions, however, affect effectiveness.
Another promising avenue is Amalaki’s potential to reduce depression and anxiety by blocking certain enzymes that regulate neurotransmitters, in ways similar to standard antidepressants. Animal studies at 200 mg/kg for 14 days showed notable improvement in mood and behavior.
One study indicates that oral doses of 600 mg/kg reduced aging markers comparably to medication, while doses as low as 50–200 mg/kg showed a 10–23% reduction in signs of aging, highlighting effects on cognitive function.
Further preclinical research shows that Amalaki’s antioxidant properties (at 250 mg/kg) support mucosal protection after chronic alcohol consumption. Doses of 500–700 mg/kg were found potentially beneficial for preventing seizures in animal models.
Constituents
Chemical analysis of powdered Amalaki reveals an energy value of about 77 kcal per 100 g, composed of approximately 0.5 g protein, 19 g carbohydrates, trace fatty acids, and about 6 g fiber. The potent tannins—phyllemblin, emblicanin A/B, punigluconin, pedunculagin, putranjivain, progallin (especially in leaves), tannic acid, and gallic acid—are mostly bound to sugars, influencing their effects. Major flavonoids include quercetin (2.5–4 mg/100 g), kaempferol, and myricetin. Phytosterols (notably beta-sitosterol), carotenoids, vitamins C and E, and minerals such as calcium, phosphorus, magnesium, and zinc are also present.
Usage / Dosage
Although many plant parts are therapeutically useful, the fruit has the highest value, consumed fresh, dried, as juice, or in powdered form. The usual dosage is 1–3 g per day of powder, with 3 g being optimal, divided into three doses daily.
