Phyllanthus emblica dược liệu kháng SW620 (tế bào), A549 (tế bào ung thư phổi) , MCF7 (tế bào ung thư vú)
Bách khoa toàn thư mở Wikipedia
| Phyllanthus emblica | |
|---|---|
 | |
| Phân loại khoa học | |
| Giới (regnum) | Plantae |
| (không phân hạng) | Angiospermae |
| (không phân hạng) | Eudicots |
| Bộ (ordo) | Malpighiales |
| Họ (familia) | Phyllanthaceae |
| Tông (tribus) | Phyllantheae |
| Phân tông (subtribus) | Flueggeinae |
| Chi (genus) | Phyllanthus |
| Loài (species) | P. emblica |
| Danh pháp hai phần | |
| Phyllanthus emblica L.[1] | |
| Danh pháp đồng nghĩa[2] | |
| |
Phyllanthus emblica (hay Emblica officinalis), tiếng Việt gọi là me rừng, me mận, chùm ruột núi hoặc là mắc kham.[3] Tiếng Lào cũng gọi là mak kham trong khi danh từ aamla phổ biến ở Ấn Độ và Nê Pan (theo từ amalikatiếng Phạn), hay Dhatrik (trong tiếng Maithili). Đây là một loài thực vật có hoa với quả ăn được, trong họ Diệp hạ châu. Loài này được L. miêu tả khoa học đầu tiên năm 1753.[4]. Quả của cây này cũng được gọi là aamla ở Ấn Độ và Nê Pan.
Mô tả cây và thu hoạch[sửa | sửa mã nguồn]
Cây Phyllanthus emblica tức me mận cao từ 8 đến 18 mét. Hoa màu xanh vàng. Trái me mận dánghình cầu, màu xanh vàng nhạt, vỏ nhẵn và cứng, trong ruột có 6 múi. Me mận chín vào mùa thu, khi thu hoạch phải trèo lên cây hái. Vị me mận chua, hơi đắng, và có nhiều xơ. Tại Ấn Độ, quả này thường được người dân ngâm muối, hoặc làm mứt. Me mận này cũng được dùng để duỗi tóc.
Nghiên cứu y khoa[sửa | sửa mã nguồn]
Nghiên cứu sơ bộ cho thấy me mận có tính kháng khuẩn[5]
Lá, vỏ và quả của cây này có tiềm năng chống lại các bệnh như bỏng, ung thư, lão hóa, và tiểu đường.[6][7][8]
Thư viện ảnh[sửa | sửa mã nguồn]
_fruit_with_young_leaves_%26_flower_buds_at_Jayanti,_Duars,_West_Bengal_W_Picture_045.jpg)
_new_leaves_at_Jayanti,_Duars,_West_Bengal_W_Picture_039.jpg)
_at_Jayanti,_Duars,_West_Bengal_W_Picture_045.jpg)
_trunk_at_Jayanti,_Duars,_West_Bengal_W_Picture_041.jpg)
AmlaPhyllanthus emblica
(Redirigé depuis Phyllanthus emblica)
Phyllanthus emblica
Amla
| Règne | Plantae |
|---|---|
| Sous-règne | Tracheobionta |
| Division | Magnoliophyta |
| Classe | Magnoliopsida |
| Sous-classe | Rosidae |
| Ordre | Euphorbiales |
| Famille | Euphorbiaceae |
| Genre | Phyllanthus |
| Clade | Angiospermes |
|---|---|
| Clade | Dicotylédones vraies |
| Clade | Rosidées |
| Clade | Fabidées |
| Ordre | Malpighiales |
| Famille | Phyllanthaceae |
Fruits d’Amla
L’amla (Phyllanthus emblica) est une espèce d'arbre de la famille des Euphorbiaceae selon la classification classique, ou de celle des Phyllanthaceae selon la classification phylogénétique.
Il pousse au Népal, en Inde, au Sri Lanka où il est considéré comme sacré. Son fruit, également nommé amala / amla ou « groseille népalaise ou indienne », est comestible.
Culture de l’amla[modifier | modifier le code]
Ce fruitier tropical, caduc, dioïque, est de rusticité 10a (supporte des gels brefs à -1 °C) à 11. Il se reproduit par bouturage en milieu chaud (>30 °C), la taille usuelle de fructification est la cépée. La production est de 15 à 20 kg de fruit pour un arbre adulte.
Sa croissance est lente, il vit entre 20 et 35 ans et atteint 8 à 10 m.
En climat méditerranéen chaud, l’amla se cultive comme les agrumes peu rustiques : chaulage du tronc, cuvette d'arrosage, toile d'hivernage, protection contre les vents froids.
Utilisation[modifier | modifier le code]
La récolte des fruits se fait entre mi-décembre et mi-janvier dans l'hémisphère nord.
Le fruit sphérique avec des facettes peu marquées, au goût tannique et acide, est spécialement riche en acide ascorbique et en pectine : 720 mg de vitamine C pour 100 g de pulpe de fruit, jusqu’à 900 mg pour 100 g de jus pressé. On l'utilise dans les confitures, les gélatines et comme pickles. La peau est fine et comestible, la pulpe adhère au noyau, elle est aigre, sa texture est agréablement croquante.
Une étude sino-japonaise de 2000 a découvert trois esters hétérosides (nommés phyllaemblicines A, B et C), un ester de méthyl ainsi qu’une quinzaine de tanins et de composés similaires dans les racines de l’amla 1. Une étude indienne 2, en 2010, a mis en évidence un contenu extrêmement élevé des fruits frais en flavonoïdes.
Une huile est extraite de ses noyaux.
Il est utilisé par l’ayurveda pour faire des shampooing ou des huiles pour cheveux.
Les feuilles sont utilisées comme fourrage et comme colorant.
Symbolique[modifier | modifier le code]
L’amla est un arbre de longue vie et noble suivant la classification des plantes dans la culture indienne et ayurvédique.
Autres noms vernaculaires[modifier | modifier le code]
- En français : myrobolan emblique
- En sanskrit : आमलक, āmalaka, arbre myrobolan3 ; Aonla ; aola ; amalaki ; dharty ; aamvala ; aawallaa ; nellikai ; nillika ; usareekai
- En anglais : Emblic ; emblic myrobalan ; nelli ; amla berry ; Indian gooseberry (lit. groseille indienne)
- Arbre de Malacca
Synonymes[modifier | modifier le code]
- Emblica officinalis Gaertn.
- Mirobalanus embilica Burm.
Phyllanthus emblica
From Wikipedia, the free encyclopedia
| Phyllanthus emblica | |
|---|---|
 | |
| Plant | |
 | |
| Fruit | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Malpighiales |
| Family: | Phyllanthaceae |
| Tribe: | Phyllantheae |
| Subtribe: | Flueggeinae |
| Genus: | Phyllanthus |
| Species: | P. emblica |
| Binomial name | |
| Phyllanthus emblica L.[1] | |
| Synonyms[2] | |
| |
Phyllanthus emblica, also known as emblic,[1][3] emblic myrobalan,[1] myrobalan,[3] Indian gooseberry,[1][3] Malacca tree,[3] or amla[3] from Sanskrit amalaki is a deciduous tree of the family Phyllanthaceae. It is known for its edible fruit of the same name.
Contents
[hide]Plant morphology and harvesting[edit]
The tree is small to medium in size, reaching 1–8 m (3 ft 3 in–26 ft 3 in) in height. The branchlets are not glabrous or finely pubescent, 10–20 cm (3.9–7.9 in) long, usually deciduous; the leaves are simple, subsessile and closely set along branchlets, light green, resembling pinnate leaves. The flowers are greenish-yellow. The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows.
Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian emblic is sour, bitter and astringent, and it is quite fibrous. In India, it is common to eat emblic steeped in salt water and red chilli powder to make the sour fruits palatable.[citation needed]
Cultural and religious significance[edit]
 | This section needs additional or better citations for verification. (May 2017) (Learn how and when to remove this template message) |
_fruit_with_young_leaves_%26_flower_buds_at_Jayanti,_Duars,_West_Bengal_W_Picture_045.jpg)
The tree is considered sacred by Hindus as God Vishnu is believed to dwell in it. The tree is worshiped on Amalaka Ekadashi.
In other Hindu beliefs, amla is said to have originated from the drops of Amrit which spilled on earth accidentally, because of the fight of gods and demons after ksheera sagar manthan. This religious belief makes claims that it almost cures every disease and is also good in extending the longevity of life.
In the Sanskrit Buddhist tradition, half an amalaka fruit was the final gift to the Buddhist sangha by the great Indian emperor Ashoka. This is illustrated in the Ashokavadana in the following verses:
"A great donor, the lord of men, the eminent Maurya Ashoka, has gone from being lord of Jambudvipa [the continent] to being lord of half a myrobalan." (Strong, 1983, p. 99)[4] This deed became so famous that a stupa was created to mark the place of the event in modern-day Patna and was known as the Amalaka stupa.
According to Hindu tradition, Adi Shankara of Kerala composed and recited the Kanakadhara stotram in praise of Mahalakshmi to make a poor Brahmin lady get wealth, in return for a single amla presented to him as bhiksha on an auspicious dwadashi day.[citation needed]
According to a Tamil legend, Avvaiyar, a female poet, ethicist and political activist of the Sangam period was gifted with one amla by King Athiyaman to give her long life.
_-_Oct_2010.jpg)
In Theravada Buddhism, this plant is said to have been used as the tree for achieving enlightenment, or Bodhi by twenty first Buddha named Phussa Buddha.[5]
In Indian temple architecture, an Amalaka, is a stone disk, usually with ridges on the rim, that sits atop a temple's main tower (Shikhara). The shape of the amalaka is thought to have been inspired by the fruit of the amla tree.
Traditional uses[edit]
Traditional medicine[edit]
In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine (Jawarish amla) herbal preparations, including the fruit, seed, leaves, root, bark and flowers.[6]According to Ayurveda, amla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas).[6] Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura) and its energy (virya) is cooling (shita).[7]
According to Ayurveda, amla balances all three doshas. While amla is unusual in that it contains five out of the six tastes recognized by Ayurveda, it is most important to recognize the effects of the "virya", or potency, and "vipaka", or post-digestive effect. Considered in this light, amla is particularly helpful in reducing pitta because of its cooling energy.[6] It also balances both Pitta and vata by virtue of its sweet taste. The kapha is balanced primarily due to its drying action. It may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation(anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).[6][7]
In Ayurvedic polyherbal formulations, Indian gooseberry is a common constituent, and most notably is the primary ingredient in an ancient herbal rasayana called Chyawanprash.[8] This formula, which contains 43 herbal ingredients as well as clarified butter, sesame oil, sugar cane juice, and honey, was first mentioned in the Charaka Samhita as a premier rejuvenative compound.[9][10]
Culinary use[edit]
Maharashtra is one of the largest producers and suppliers of Indian gooseberries. In this region the fruit is commonly pickled with salt, oil, and spices. The amla fruit is eaten raw or cooked into various dishes. In Andhra Pradesh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish made by soaking the berries in sugar syrup until they are candied. It is traditionally consumed after meals.
In the Batak area of Sumatra, Indonesia, the inner bark is used to impart an astringent, bitter taste to the broth of a traditional fish soup known as holat.[11]
Other uses[edit]
Popularly used in inks, shampoos and hair oils, the high tannin content of Indian gooseberry fruit serves as a mordant for fixing dyes in fabrics.[6] Amla shampoos and hair oil are traditionally believed to nourish the hair and scalp and prevent premature grey hair.[12]
Research[edit]
 | This section needs more medical references for verification or relies too heavily on primary sources, specifically: claims rely on primary sources where secondary sources are needed (WP:MEDRS). (February 2015) |  |
In vitro studies of P. emblica extracts on osteoclasts have been done to establish their potential biological effects.[13] Experimental preparations of leaves, bark or fruit are under research on mechanisms of inflammation[14] and alanine transaminase activity.[15]
Chemical constituents[edit]
Although these fruits are reputed to contain high amounts of ascorbic acid (vitamin C), up to 445 mg per 100 g,[16] the specific contents are disputed, and the overall bitterness of amla may derive instead from its high density of ellagitannins,[8] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin(14%).[17] It also contains punicafolin and phyllanemblinin A, phyllanemblin other polyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.[8][18]
_new_leaves_at_Jayanti,_Duars,_West_Bengal_W_Picture_039.jpg)
_at_Jayanti,_Duars,_West_Bengal_W_Picture_045.jpg)
_trunk_at_Jayanti,_Duars,_West_Bengal_W_Picture_041.jpg)
