There is growing awareness of the health benefits of many Ayurveda herbs and increasing numbers of people in many countries are discovering the essential role these herbs play in this ancient medical system.
Herbs are usually used to treat specific conditions but they can also serve as a food, providing nourishment to specific systems and processes such as Tumeric known for its anti-inflammatory properties and can be eaten as a culinary spice.
According to Ayurveda, herbs typically have multiple rather than single effects and can be combined as specific formulas designed to balance and harmonise the properties of the herbs.
Here are six examples of well known Ayurvedic Herbs that are gaining popularity in the West, known to be efficacious through years of practice.
(1) TRIPHALA (Amalaki, Bibhitaki, Haritaki)
Sanskrit name means, ‘three fruits’. Triphala is tri doshic Ayurvedic herbal Rasayana formula that has existed for thousands of years.
A common element in many Ayurvedic protocols Triphala is not one plant, but three.
According to Ayurveda theory, disease is attributed to compromised digestion. Use of Triphala is based on a key tenet of Ayurvedic theory, that disease is most able to take hold when digestion is either over active or under active. Triphala and Trikatu are two major formulas created to normalize digestion and prepare the groundwork for overall wellness. (Trikatu, see below).
Triphala provides detoxification and digestive correction by promoting peristalsis and providing organ specific anti-inflammatory action in the lower GI (gastro intestinal) tract. Triphala is most commonly used for those with GI complaints such as bloating, sluggish digestion, food sensitivities, fatigue after meals, or chronic constipation. It may take as long as four weeks to obtain the full therapeutic effect.
(2) TRIKATU
Translates as ‘three peppers’.
As a complementary formula to Triphala is a combination of Black Pepper (Piper nigrum), Indian Long Pepper (Piper longum) and Ginger (Zingiber officinale). Trikatu has its primary effect in the upper GI tract, where it enhances the ‘digestive fire’ necessary for the breakdown of food and absorption of nutrients.
Ayurvedic practitioners consider Trikatu as a ‘warming formula’ used to kindle the digestion (Agni) and eliminate accumulated waste and toxins (Ama).
According to Ayurveda, poor quality food and inconsistent eating habits create a dullness to the upper GI, which, if uncorrected, will result in further deviations from overall health. Specifically, it can lead to unhealthy food cravings. This creates a feedback loop, since poor food choices, driven by the cravings, reinforce the digestive dysfunction.
Trikatu increases the production of digestive enzymes and seems to promote the assimilation of food through the intestines normalising gastric emptying, thus reducing the tendency toward flatulence and distention while improving overall energy levels and nutritional status.
(3) TURMERIC (Curcuma longa)
Tumeric is an amazing Ayurveda herb. Its main component, curcumin, has been shown to provide many health benefits including preservation of brain function, high antioxidant activity, regulation of inflammation in conditions such as rheumatoid arthritis.
Curcumin has been used for thousands of years for its anti-inflammatory effects. Recent research has shown that it may suppress inflammatory pathways at multiple sites without the gastric complications sometimes accompanying other anti-inflammatory agents such as aspirin.
Early stage research suggests that Turmeric is a cancer preventive and it is also a potent growth inhibitor in several tumour cells.
(4)ASHWAGANDHA (Withania somnifera)
Translates as ‘strength of a horse’.
Ashwagandha roots have been medicinally used for thousands of years. In classical Ayurveda, described properties of Ashwagandha include Medhya (promotes intellect and cognitive development), Bala (increases strength and recovery), Rasayana (rejuvenator) and Nidrajanana (promotes sleep).
Ashwagandha is a body balancing herb known for its ability to promote energy and stamina without stimulating the heart. It is used as a ‘Stress’ herb which promotes sleep and has natural sedating and anti convulsive properties.
(6) BITTER MELON (Momordica charantia)
Evidence suggests that Bitter Melon is helpful for people with borderline diabetes.
Bitter Melon increases insulin output from the pancreas, and provides a unique compound which is an insulin mimetic with a similar structure to bovine insulin. As it does have an insulin mimetic action, it may be necessary to adjust the dose of concurrently prescribed hypoglycemic drugs.
(6) TULSI (Ocimum sanctum)
Known as Holy Basil, this plant is sacred for many people in India. It is found growing in temple gardens, and the rich fragrance opens respiratory passages.
Holy Basil’s key compounds are eugenol and caryophyllene, similar to those found in oregano and it shares the anti-inflammatory and analgesic actions typical of the oregano family
According to Ayurveda, Holy Basil has an affinity for the lungs and is used to clear ‘excess dampness in the lungs’, increase lung capacity and reduce laboured breathing.
It has also been shown to reduce several measures of stress in generalized anxiety disorder (GAD) patients.
For Rejuvency Project Consulting contact info@rejuvency.com.au
For Natural health packages | teas and spices visit www.rejuvency.com.au
Connect with us www.facebook.com/rejuvency and www.twitter.com/rejuvency
For articles on health, Ayurveda go to our Blog www.rejuvency.com.au/category/news/
