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Aonla or Amla is
one of the oldest Indian
fruits. It is a rich
source of vitamin C and
its content of ascorbic
acid is next to only
that of Barbados cherry
(Malpighia glabra L.).
It is one of the three
constituents of the
famous ayurvedic
preparation, triphala,
which is prescribed in
many digestive disorders
(Chopra et al.
1959). The medicinal
properties of aonla
have been mentioned in
old ayurvedic
texts, such as
Charaksamhita and
Sushrutsamhita (Kirtikar
and Basu, 1935). It is
used in making pickles
and preserves. The
aonla preserve is
one of the specialties
of the Indian
fruit-preservation
industry.
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