Ayurveda Formulations Triphala

Triphala Churna : Introduction, Composition, Benefits, Dose

Triphala represents an essential foundational formula as it promotes efficient digestion, absorption, elimination, and rejuvenation.
Triphala Benefits
Triphala(Sanskrit; tri=three and phala=fruits) is a well-recognized and revered polyherbal medicine consisting of dried fruits of the three plant species Emblica officinalis (Family Euphorbiaceae), Terminalia bellerica (Family Combretaceae), and Terminalia chebula (Family Combretaceae) that are native to the Indian subcontinent.
Triphala fruits

Introduction:

It is classified as a tridoshic rasayana in Ayurvedic medicine as it promotes longevity and rejuvenation in patients of all constitutions and ages.
The formula consists of the fruits Amalaki or the Indian Gooseberry, Bibhitaki, and Haritaki of the three plants generally in equal proportions and has been used in traditional medicine in India for over 1000 years according to the writings of the great physician Charak in a foundational text of Ayurveda called the Charaka Samhita as well as in another key text called the Sushruta Samhita. According to Charak, taking the Triphala Rasayana (Triphala with honey and ghee) daily has the potential to make a person live for one hundred years devoid of old age and diseases. The physician Sushrut indicated that the formula is useful for treating ulcers and wounds.

Triphala is classified as a tridoshic rasayana, meaning that the energetics are appropriate for Vata, Pitta, and Kapha or all types of patients. Charak describes rasayanas as having the qualities of supporting strength and immunity. Given these qualities and the tonic energetics, Triphala can be considered for use in the very young, the infirmed, and the elderly. Other classical Ayurvedic classifications attributed to the formula are shukrala, digestive, mild laxative at normal doses, bowel tonic at low dose, purgative at high doses, carminative, expectorant, antispasmodic, and bronchodilator.

Compostion  /  Ingredients of triphala:

1.Haritaki  

Latin Name:Terminalia chebula

English Name: Chebulic Myrobalan:

Part used: fruit pulp

2.Vibhitaki 

Latin Name:Terminalia bellirica

English Name:Belleric Myrobalan

Part used: fruit pulp

3.Amlalaki 

Latin Name: Emblica officinalis

English Name: Indian gooseberry

Part used: fruit pulp

Method Of Preparation:

The dry powder of fruits of above three constituents .i.e. haritaki, vibhitaki and amalaki are taken in equal proportion and is mixed homogeneously making triphala powder and kept in the airtight container.

Use  Of Triphala:

  • As a rasayan.
  • As a mild laxative.
  • As a good supplement of Vitamin C.
  • As a good tonic for eye.
  • The decoction can be used as a good disinfectant and for healing wounds.
  • As an antioxidant.
  • Good tonic for various skin disorders.

Precautions:
It should be taken under the supervision of ayurveda doctor.
Special precautions should be taken by pregnant and lactating mothers.
Preparation with abnormal odour, colour and morphology shouldnot be used as they may be contaminated by fungus and yeast.

Note: Sometime, nausea and vomiting may occur while taking the preparation. This is the indication of accumulation of undigested food particles or kapha. To cure this, vomiting should be induced by taking some more water. This provides relief.