Amla stands out as it is the richest source of the antioxidant
vitamin C. Every 100 gm of fresh amla provides nearly 700 mg of this vitamin which is 20 times higher than what is found in an
orange. Amla when tested recently for its chemical composition was seen to contain 470 - 680 mg of vitamin C per 100 grams fresh fruit. The vitamin value increased further when juiced. The dry and dehydrated berry was seen to contain 2428-3470 mg of vitamin C per 100 g.
Amla contains low molecular weight hydrolyzable tannins namely Emblicanin A and Emblicanin B along with pedunculagin and punigluconin. The fruit, leaves and bark are rich in them.
Vitamin C present in Amla is present in a complex form and not as free vitamin C. Emblicanins, the active ingredient of Amla are attached to the vitamin. It has been proposed that the superior effect of the fruit in disease prevention is actually due to the more stable and potent “anti-oxidant effect of tannins or emblicanins” present in the fruit rather than just vitamin C.
The fresh fruit contains more than 80 percent water. The nutrient content includes
calcium,
phosphorus,
iron, carotene,
vitamin B complex and
fiber. Even if dried in shade, amla retains most of its vitamin C.
Amla is reported to possess hepatoprotective, cardioprotective, diuretic, laxative, stomachic, restorative, antipyretic, anti-inflammatory properties. It is a hair tonic, and a natural digestive medicine. It has its uses in treating ophthalmic problems, dyspepsia, gastritis, hyperacidity, constipation, colitis, hemorrhoids, hematuria, anemia, diabetes, cough, asthma, osteoporosis, premature graying of hair, weakness and fatigue.
