What are the effects and functions of Phyllanthus emblica

Emblica emblica is a plant of the genus Citrus, and its roots, leaves and bark can all be used as medicine. So when we understand the medicinal value of Emblica emblica, then when we find that our body is affected by some adverse problems such as blood heat, blood stasis, indigestion, and abdominal distension in life, we can also use it correctly to treat and solve them, and minimize the impact of these diseases.

Emblica officinalis is a commonly used Tibetan medicine. Together with Terminalia chebula and Terminalia chebula, they are often referred to as the "three major fruits" in Tibetan medicine and are used very frequently. Among the 290 Tibetan medicines listed in the "Tibetan Medicine Standards", 72 contain Emblica officinalis, accounting for 25% of the total. Among the 200 Tibetan medicines listed in the 1995 edition of the Ministry of Health's Drug Standards, 59 contain Emblica officinalis, accounting for 29%. In 1990, Emblica officinalis was included in the "Chinese Pharmacopoeia".

The fruit of Phyllanthus emblica tastes sour and slightly astringent, clears away heat and cools blood, helps digestion and strengthens the spleen, and promotes salivation and quenches thirst. It is mainly used to treat blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth and vitamin C deficiency.

In Tibetan medicine, Phyllanthus emblica is mainly used to treat Bacon's disease, Tripa disease, blood disease, hypertension, etc. Recent research results show that Phyllanthus emblica has anti-inflammatory, antioxidant, anti-aging and liver-protecting effects.

Nutritional value of emblica

1. The fruit of Phyllanthus emblica contains flavonoids; vitamin C, vitamin B1, vitamin B2, carotene, vitamin A, vitamin pp, etc. It is especially rich in vitamin C, with a content of 0.6% to 0.92%. The content of the fruit is highest in spring, sometimes even up to 1.82%, which is 160 times the content of apple vitamin C and 100 times the content of citrus. It is second only to the king of fruit vitamin C, sea buckthorn.

In addition, it also contains 17 kinds of amino acids, including 8 kinds of amino acids needed by the human body. The total amino acid content is 185mg/100g, mainly glutamic acid, proline, aspartic acid, alanine and lysine.

By understanding the effects and functions of amla, we can know that amla contains relatively rich vitamins, carotene and amino acids, and these substances can play a very good health-care effect on our health. Therefore, eating amla can help the body's health and disease prevention.