Traditional Name: Amla or Indian Gooseberry

Botanical Name: Euphorbiaceae, Emblica officinalis,.

Additional Names: Emblic myrobalan, Indian Gooseberry, Amalaki Amla. Family: The Emblica Officinalis related to family of Euphorbiaceae. English names

: The most popular English name of Emblica Officinalis is Emblic, myrobalan-tree, Indian gooseberry. Basics: Emblica Officinalis or Amla is the most useful celebrated herbal medicines which are mainly used in the Indian conventional system of medicine, Ayurveda.

Emblica Officinalis or Amla's usual uses include as a eye wash medicine, laxative, appetite refreshment, restorative tonic or medicine, and to proper treatment of anorexia, dyspepsia, diarrhea, jaundice and anemia,.

Emblica Officinalis or Amla is now gradually better known for its extraordinarily high percentage of Vitamin C, which is basically famous for it's unwilling to heat and storage spoils by cooking. Part Used: The part of Emblica Officinalis is Fruit.

Habitat: Mainly found in Northern and South Western India.

Uses: The main use of Emblica Officinalis or Amla is that It is Aperients, Carminative, Diuretic, Aphrodisiac, Laxative, sharp and Refrigerant. Emblica Officinalis is the richest known basis of vitamin 'C'. It is useful in anemia, jaundice, dyspepsia, diabetes, asthma, hemorrhage disorders and bronchitis. It cures sleeplessness and is to make healthy for hair.

terminalia belerica | terminalia chebula | tinospor cordifolia | tribulus terrestris | valeriana wallichi | zingiber officinalis

Chemical composition: Emblica Officinalis or Amla is greatly nourishing and is main dietary source of Vitamin C that means it includes the high quantity of Vitamin C, amino acids and minerals.

The not poisonous fruit of Emblica Officinalis tissue includes protein concentration three fold and ascorbic herb acid focus one sixty fold.

The fruit of Emblica Officinalis or amla also have significantly maximum combination of almost all amino acids and minerals than apples.

Glutamic, lysine, alanine acid, proline, and aspartic acid are 30%, 5.3% 15.6%, 5.3% and 9.1%, respectively of the whole amino acids.