Amla: the new king of vitamin C
There is a lesson to be learned from our history of technological advances. Think about it. When personal computers became widespread, we quickly abandoned our typewriters. The introduction of DVDs spelled the eventual demise of VHS and virtually all forms of videotape. And perhaps most impressive, a towering wave of cell phones and mobile communications has crashed hard on a generation of pay phones. So, in the spirit of nutritional advancements, it should come as no surprise that current vitamin C offerings are light-years ahead of what we had a few years ago.
Of course, this is not to say that the vitamin C we have been taking for all these years was somehow ineffective. Traditional vitamin C supplements have served the industry well for over 70 years and will always have their place in human wellness. But, as with any genre of science-based health products, it would be hard (and unfair) to ignore the potential of similar products that hold so much promise for improving the quality of our lives. We have testified to this before; first in 1957 with the introduction of CoQ10, and then again in the 1970s with fish oil and omega-3 fatty acids. Fast forward to the dawn of this second millennium, and once again we find ourselves on the cusp of a revelation that will undoubtedly pave the way for good health for decades to come.
So, without further ado, let’s take a closer look at Amla, the new king of vitamin C.
The use of Amla fruit (Emblica officinalis, Phyllanthus emblica) It has been a fundamental part of the practice of Ayurvedic medicine in India for centuries, and is one of the most concentrated sources of natural vitamin C on the planet. it really is. So to help put things into better perspective, let’s do some simple comparisons.
It has been estimated that, gram for gram, extracts from the Amla fruit contain up to 35 times more vitamin C than limes, 30 times more than oranges and 160 times more than apples. That being said, 100 grams of Amla will typically yield over 500mg of Vitamin C.2 What is even more impressive, the Vitamin C found naturally in Amla is non-acidic and therefore will not cause the discomfort many have reported. experienced when taking traditional vitamin C. vitamin C supplements.3
This helps to illustrate two very powerful points of interest. First, Amla appears to be an extremely powerful antioxidant that uses a natural source of vitamin C. The vitamin C in Amla binds to tannins, thus preventing it from being destroyed by light and heat. This helps ensure better utilization within the body. Then, supplementing Amla makes it possible for people with various stomach and digestive sensitivities to reap the benefits of one compound that they might not otherwise be able to take.
As mentioned above, these high concentrations of vitamin C have made Amla a staple among Ayurvedic practitioners. And while much of this can be attributed to the extract’s strong antioxidant properties, Amla’s potential extends well beyond healthy cells. Research continues to show that, based on its unique profile of active components, Amla appears to offer a number of beneficial effects that could not be achieved through naturally synthesized vitamin C. We now know that Amla contains remarkable amounts of cytokine-like substances. , such as zeatin, z. nucleotide and z. riboside, amid rich concentrations of minerals and amino acids.5
Based on its cooling, antipyretic, antiseptic and rejuvenating properties, Amla has been equally revered for its role in digestion. So much, in fact, that it is one of the three main fruits that make up Triphala, a digestive tonic that contains the fruits Amla, Harada, and Behada. Long before the interest of vitamin C researchers aroused, the use of Amla was considered by many Ayurvedic practitioners to be highly effective in rejuvenating the digestive system.6 It has mild laxative properties that promote normal digestion, aids in the utilization of fats and cholesterol. , modulates immune function, facilitates the elimination of toxins, strengthens the liver, supports the normal balance of cholesterol and prevents lipid peroxidation. And due to its strong antioxidant properties, Amla can help fight free radicals within the GI tract.7,8
However you choose to view it, Amla’s complex profile of natural compounds makes it one of the most versatile extracts available to hit the consumer market. Be sure to look for a formula that contains Phyllanthus emblica extracts producing at least 50% natural ascorbic acid, by weight.
References
1. Kaviratna AC, Sharma P (translators), Caraka-Samhita, second revised edition [volume 3]1996 Indian Book Center, Delhi
2. Arora, BB. Unani drug development from herbal sources 1985, P.234 Vitamin C from Amla in equivalent to vitamin C from synthetic sources.
3. Ghosal S, Triethi VK and Chauhan S, Active components of Emblica officinalis: Part 1.-The chemistry and antioxidant effects of two new hydrolyzable tannins, Emblicanin A and B, Indian Journal of Chemistry 1996; 35B: 941-948.
4. Anonymous, Case Study on Amla-Related Patents, Technology Information, Forecasting and Evaluation Council (TIFAC) Bulletin, 2001; 7(3-4): 6-6.
5. Williamson EM (editor), Major Herbs of Ayurveda, 2002 Churchill-Livingstone, London.
6. Maharashtra Medical Journal June 1980 Volume XXV No. 35
7. International Journal of Indian Medicine Jul 1985 P.56.
8. Ayurveda Sidhha Research Journal 1985-6(3), pp. 137-138.