Amra 4-Chem Composition 2 Bibliography

A Compilation on AÉqÉë

Chemical composition

Magniferin

Gallotannin

Gallic and M-digallic acids

Ethylegallate

Isoquerecetin

Quercetin

β –sitosterol

Epicatechin

β – Carotene

α –Xanthophyll

Citric acid

Ellagic acid

Malic acid

M-trigallic acids

Riboflavin

Magniferol

Isoamyl alcohols

Leucine

Tyrosine

Valine

Magniferonic acid

Magniferolic acid

Hydroxymagniferonic acids


Mgneferin-3- methylether

Toxicology

The LD 50 of Mangiferin in albino rats was 365 mg/kg i.p.

The LD 50 of 50% ethanolic extract of the whole plant (excluding root) is

reported to be more than 1000 mg/ kg i.p. in mice.


Parts Used

Stem

Bark

Leaf

Flower

Seed kernel

Root


Therapeutic usesचरक१.च्छर्द्या��म्- जं�ष्वा�म्रयोः�� पल्लवाजं� कषा�योः� पिपबे�त्सु�शी�तं� म्धु�सु�योः�तं� वा� ।

- च.चिच.२३/२८२. घ्रा�णा�त्प्रवा)त्ते� रक्ते� - ……नस्योः� तंथा�म्रस्थि0रसु� ..॥

- च.चिच.४/९७वा)न्द३. रक्ते�पितंसु�र�- आम्र�जं��नत्वाच� । प�तं�� क्षी�र�णा म्ध्वा�र्द्या�� प)थाकशी�णिणातंवा�रणा�� ॥

- अपितंसु�र�धिधुक�र�चक्रदत्ते४. प्ल�हो�दर�- प्ल�होव्यु�परम्� योः�गः� पक्वा�म्रसु�ऽथावा� सुम्धु�� ।

- प्ल�हो�चिचपिकत्सु�Juice of ripe mango added with honey is useful in enlargement of spleen.भा�वाप्रक�शी५. म्त्स्योःभाक्षीणाजं� अजं�णाF- आम्म्�म्रफल� म्त्स्योः� ।६. म्��सुभा�जंनजं� अजं�णाF- तंद्बीJजं� पिपचिशीतं� पिहोतंम् ।७. अपितंसु�र�- ……तंथा�म्ध्योःत्वागः�म्रजं� अपितंसु�र� व्युथा�द�हो� होन्त्योः�वा�शी� न सु�शीयोः� ॥

वाङ्गसु�न८. पक्वा�पितंसु�र�- नवाचLतंस्योः पणा��पिन कपिपत्थफलम्�वा च । पिपष्ट्वा� तंण्डु�लतं�योः�न� पक्वा�पितंसु�रशी�लयोः� ॥९. शी�था�- प�नन�वा�पत्रे�रसु�लम्Lल� सु�क्षी�र्द्या तं�योः�र्म्मम्�णाशी�षाचिसुद्धम् । चतं�था�भा�गः�न घृ)तं� पिवापक्वा� प्र0न्तं� तंत्कल्कपल�ष्ट्क� ॥ सुर्म्मसु�पिवातं� वा�तंबेल�सुर�गः�न सुवा��श्च अहो�था�नपिप दुस्तंर��श्च । निनिनिनिनिनिनि निनिनिनिनि निनिनिनिनिनि निनि निनिनिनिनिनिनि नि॥१०. बे�ल�न�� म्�खप�क� - म्�खप�क� तं� बेल�न�म्�म्रसु�रयोः�रजं�। गःYरिरक� क्षी[द्रसु�योः�क्ते� भा�षाजं� सुरसु�ञ्जनम् ॥

क्षी�म्क� तंLहोलम्११. आम्रप�नम् सु�पक्वाम्�म्रस्योः फल� सु�म्�धिष्ट्न� सु�म्पिहोतं� शीक� रयोः� सुम्न्विन्वातंम् ।


एल�लवा�गः�द्र�कवा�सुवा�चिसुतं� वाणा��न्विन्वातं� कस्योः न र�चकप्रदम् । प�नक� त्वा�म्रसुम्भूLतं� स्वा�द्वर्म्मल� गः�रु पिपत्तेजिजंतं । सुहृर्द्या� श्ले�ष्म्क) द्रबेल्योः� वाण्योःf वा)ष्योः� रुचिचप्रदम् ॥शी�ङ्ग�धुर�१२. च्छर्द्या��म्- बे�जंपLर�म्रजंर्म्मबेLन�� पल्लवा�पिन जंटाः�� प)थाक । पिवापच�तं प�टाःप�क� न क्षी[द्रयोः�क्तेश्च तंद्रसु� ॥ च्छर्दिदi पिनवा�रयोः�द घृ�र�� सुवा�द�षासुम्�द्भवा�म् ।१३. ज्वार�- आम्रजंर्म्मबेLपिकसुलयोःY� वाटाःशी�ङ्गप्रर�होकY � । निनिनिनि निनिनिनिनिनि निनिनिनिनिनिनिनिनि निनिनिनिनिनिनिनिनि नि॥१४. रक्तेपिपत्ते�- आम्रजंर्म्मबेL च कक� भा� चLणाlक) त्योः जंल� णिक्षीप्तं�तं । पिहोम्� तंस्योः पिपबे�त्प्र�तं� सुक्षी[द्र� रक्तेपिपत्तेजंम् ॥१५. द�रुणा�- आम्रबे�जंस्योः चLणाf तं� चिशीवा�चLणा�सुम्� द्वयोःम् । दुग्धुपिपष्ट्� प्रल�प�ऽयोः� द�रुणा� होन्विन्तं द�रुणाम् ।

Atisara: Seed kernel of Amra, jambu, bilwa, kapittha and shunthi should be taken with liquid gruel in case of diarrhoea. (ch.ci.8/127)

Chardi & Atisara: Decoction of Bilwa and seed kernel of Amra mixed with honey and sugar checks vomiting and diarrhoea.

Atisara: Tender leaves of Amra and kapittha fruit arte pounded together and taken with rice water in case of diarrhea. (B.S. Atisaara.61)

Rakta-Atisara: Bark of Shallaki, Badari, Jambu, Priyaala, Amra and Arjuna mixed with honey taken with milk checks haemorrhage in diarrhea. (VM.3.41)

Chardi & Atisara: Decoction of seed kernel of Amra and Bilwa added with honey and sugar. It controls severe vomiting and diarrhea. (VM. 3.41)

Rakta-Atisara: Juice of Amra bark extracted by Putapaaka is added with oil and taken. It alleviates diarrhea with blood and mucus. (VM.6.7)

Raktapitta: One should take cold infusion of Amra, jambu and Arjuna added with honey in Raktapitta. (sha.Sam. 2.4.2, Su.Sam.U. 45.23)

Epistaxis: In Epistaxis, the juice of mango seed is instilled into the nostrils. (Ch.Chi.4)

Chardi: Linctus made of Mango-seed kernel, parched paddy and rock salt with honey checks vomiting. (VM.66.11)

Chardi: Leaves and roots of Bijapura, Amra and Jambu are cooked by closed heating. Intake of the juice so obtained is taken with honey. It alleviates severe vomiting. (Sha.Sam. 2.1.32.33)


Trishna & Chardi: Decoction of Amra and jambu added with honey alleviates all types of vommiting and thirst. (VM.16.10)

Sun-Stroke : Roasted tender fruits of Amra are added with water and mixed with Jiraka, Salt and Maricha. It should be taken in proper dose b one afflicted with Sun stroke. (Siddha Bhaishajya Manimala 4.38)

Spleen Enlargement: Juice of ripe mango added with honey is useful in enlargement of spleen.

Puyameha (Gunorrhoea): Bark of Mango is pounded and added with milk and sugar. This is efficacious in Gonorrhoea if taken for a fortnight. (S.B.M. 4.8.10)

Skin disease : Pulp of mango fruit mixed with rock salt is rubbed with water in acoppe vessel. This is applied on the skin in psoriasis. (VS Kushtha.113)

Dandruff : Equal powders of mango seed and haritaki are pounded together with milk and applied to the scalp in case of dandruff. (S.G. 3.11.20)

Slackness of Vagina : Paste made of mango seed kernel, honey and camphor is applied to vagina.It makes the vagina contracted and firm. (S.G. 3.11.111)

Stomatitis : In stomatitis of children, seed kernel of Mango, Lauha Bhasm, red ochre and rasanjana mixed with honey. (B.S. Balaroga-108)

Indigestion : In indigestion caused by fish and meat, unripe fruit and seed of mango are useful respectively. (B.P. Chi.6.139)

Oedema : Gheee cooked with the decoction of Punarnava leaves and Amra root alleviates all types of Oedema, Vaatabalasaka, Gulma, Udara, spleenomegally, piles and Dyspepsia. (B.S.Shotha.93-94)

Loss of Relish : Amra paanaka. (kshema kutuhala 11.21,12.52-55) Fever: Hot infusion prepared of tender leaves of amra and Jambu, leaf buds and

hanging roots of Vata and Ushira mixed with honey allays fever. (S.G. 2.3.6)


Posology

क्वा�था- 50-100ml

प�ष्पचLणा�- 1-4 gm

स्वारसु- 1-2 gm

बे�जं चLणा�- 1-3 gm


Yogaas

प�श्योः�न�गः चLणा� आम्रप�नक वा)द्धगःङ्ग�धुर चLणा� जं�पितंफल रसु जं�र्म्मबेवा�दिद क्वा�था अशी�क�रिरष्ट् म्धु�क�र्द्या�वाल�हो चन्दन�दिद चLणा� धु�त्रे� आम्र क� ब्जंक�र्द्या अञ्जन म्धु�क आम्र


पित्रेफल� आम्र ल�प दधिधुक घृ)तं सुहोचयोः��दिद तंYल पञ्चपल्लवा क्वा�था जंर्म्मब्वा�दिद स्वारसु आम्र�दिद तंYल

Research

1. Protective effects of Mangifera indica L extract (Vimang), and its major component mangiferin, on iron-induced oxidative damage to rat serum and liver

aDepartamento de Investigaciones Biomédicas, Centro de Química Farmacéutica, Calle 200, Esq. 21, Playa, Ciudad de La Habana, CubaIn vivo preventive effects of a Mangifera indica L extract (Vimang) or its major component mangiferin on iron overload injury have been studied in rats given respectively, 50, 100, 250 mg kg−1 body weight of Vimang, or 40 mg kg−1 body weight of mangiferin, for 7 days prior to, and for 7 days following the administration of toxic amounts of iron-dextran. Both Vimang or mangiferin treatment prevented iron overload in serum as well as liver oxidative stress, decreased serum and liver lipid peroxidation, serum GPx activity, and increased serum and liver GSH, serum SOD and the animals overall antioxidant condition. Serum iron concentration was decreased although at higher doses, Vimang tended to increase it; percent tranferrin saturation, liver weight/body mass ratios, liver iron content was decreased. Treatment increased serum iron-binding capacity and decreased serum levels of aspartate-amine transferase (ASAT) and alanine-amine transferase (ALAT), as well as the number of abnormal Kupffer cells in iron-loaded livers. It is suggested that besides acting as antioxidants, Vimang extract or its mangiferin component decrease liver iron by increasing its excretion. Complementing earlier in vitro results from our group, it appears possible to support the hypothesis that Vimang and mangiferin present therapeutically useful effects in iron overload related diseases.

2. Mangifera indica L. extract (Vimang) inhibits Fe2+-citrate-induced

lipoperoxidation in isolated rat liver mitochondriaaDepartamento de Patologia Clínica, Faculdade de Ciências Médicas, Universidade Estadual de Campinas 13083-970 Campinas, SP, Brasil.


The extract of Mangifera indica L. (Vimang) is able to prevent iron mediated mitochondrial damage by means of oxidation of reduced transition metals required for the production of superoxide and hydroxyl radicals and direct free radical scavenging activity. In this study we report for the first time the iron-complexing ability of Vimang as a primary mechanism for protection of rat liver mitochondria against Fe2+-citrate-induced lipoperoxidation. Thiobarbituric acid reactive substances (TBARS) and antimycin A-insensitive oxygen consumption were used as quantitative measures of lipoperoxidation. Vimang at 10 μM mangiferin concentration equivalent induced near-full protection against 50 μM Fe2+-citrate-induced mitochondrial swelling and loss of mitochondrial transmembrane potential (ΔΨ). The IC50value for Vimang protection against Fe2+-citrate-induced mitochondrial TBARS formation (7.89 ± 1.19 μM) was around 10 times lower than that for tert-butylhydroperoxide mitochondrial induction of TBARS formation. The extract also inhibited the iron citrate induction of mitochondrial antimycin A-insensitive oxygen consumption, stimulated oxygen consumption due to Fe2+ autoxidation and prevented Fe3+ ascorbate reduction. The extracted polyphenolic compound, mainly mangiferin, could form a complex with Fe2+, accelerating Fe2+ oxidation and the formation of more stable Fe3+-polyphenol complexes, unable to participate in Fenton-type reactions and lipoperoxidation propagation phase. The strong DPPH radical scavenging activity with an apparent IC50 of 2.45 ± 0.08 μM suggests that besides its iron-complexing capacity, Vimang could also protect mitochondria from Fe2+-citrate lipoperoxidation through direct free radical scavenging ability, mainly lipoperoxyl and alcoxyl radicals, acting as both a chain-breaking and iron-complexing antioxidant. These results are of pharmacological relevance since Vimang could be a potential candidate for antioxidant therapy in diseases related to abnormal intracellular iron distribution or iron overload.

3. Interaction of Vimang (Mangifera indica L. extract) with Fe(III) improves

its antioxidant and cytoprotecting activityaDepartamento de Investigaciones Biomédicas, Centro de Química Farmacéutica, Calle 200, Esq. 21, Playa, Ciudad de La Habana, Cuba.A standard aqueous stem bark extract from selected species of Mangifera indica L. (Anacardiaceae)—Vimang, whose major polyphenolic component is mangiferin, displays potent in vitro and in vivo antioxidant activity. The present study provides evidence that the Vimang–Fe(III) mixture is more effective at scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) and superoxide radicals, as well as in protecting against t-butyl hydroperoxide-induced mitochondrial lipid peroxidation and hypoxia/reoxygenation-induced hepatocytes injury, compared to Vimang alone. Voltammetric assays demonstrated that Vimang, in line with the high mangiferin content of the extract, behaves electrochemically like mangiferin, as well as interacts with Fe(III) in close similarity with mangiferin's interaction with the cation. These results justify the high efficiency of Vimang as an agent protecting from iron-induced oxidative damage. We propose Vimang as a potential therapy against the deleterious action of reactive oxygen species generated during iron-overload, such as that occurring in diseases like β-thalassemia, Friedreich's ataxia and haemochromatosis.


4. Antihyperglycaemic effect of Mangifera indica in rat

Department of Pharmacology University of Calabar, Nigeria

The leaves of Mangifera indica are used as an antidiabetic agent in Nigerian folk medicine. To determine whether or not there is a scientific basis for this use, the effect of the aqueous extract of the leaves on blood glucose level was assessed in normoglycaemic, glucose - induced hyperglycaemic and streptozotocin (STZ)-induced diabetic rats. The aqueous extract given orally (1 g/kg) did not alter the blood glucose levels in either normoglycaemic or STZ-induced diabetic rats. In glucose - induced hyperglycaemia, however, antidiabetic activity was seen when the extract and glucose were administered simultaneously and also when the extract was given to the rats 60 min before the glucose. The hypoglycaemic effect of the aqueous extract was compared with that of an oral dose of chlorpropamide (200 mg/kg) under the same conditions. The results of this study indicate that the aqueous extract of the leaves ofMangifera indica possess hypoglycaemic activity. This action may be due to an intestinal reduction of the absorption of glucose. However, other different mechanisms of action cannot be excluded. Copyright © 1999 John Wiley & Sons, Ltd.

5. Antibacterial activity of Amchur (Dried Pulp of Unripe Mangifera indica) extracts on some food borne bacteria

Department of Microbiology, C.C.S university, Meerut- 250005, India

To assess the antimicrobial activities of amchur extract on some food borne bacteria under in-vitro conditions and to determine the MIC (minimum inhibitory concentration) of the herbal extract against the test bacteria. The antibacterial activity of amchur (dried pulp of unripe Mangifera indica) extract (50% ethanol) was tested against ten bacterial strains (7 Gram-positive and 3 Gram-negative), mostly belongs to foodborne pathogens, by agar well diffusion method.The crude extract showed a broad spectrum of antibacterial activity be inhibiting both the groups of bacteria. Minimal inhibitory concentration of the spice against each test organism was also studied by observing their growth on Mueller Hinton Agar containing the spice extract at various incremental levels, equivalent to 62.5-500mg/mL of spice. The extract was most effective against Staphylococcus aureus (26.0mm). Bacillus mycoides was found to be the most sensitive, survived only up to 62.5mg/mL concentration of the spice, followed by Staphylococcus aureus and Pseudomonas aeruginosa (125mg/mL), whereas Micrococcus luteus was found to be the most resistant organism which survived up to 500mg/mL. The chief significance of the above study was to search for the alternatives to chemical preservatives used in various food industries so as to minimize their side effects and simultaneously improving the shelf life of the food products. This study shows the potential to replace the synthetic preservatives by the use of natural extracts of amchur in various suitable food products.


6. Anti-inflammatory, analgesic and hypoglycaemic effects of Mangifera indica Linn. (Anacardiaceae) stem-bark aqueous extract

Department of Pharmacology and Therapeutics, University of Ilorin, Nigeria. Previous studies in our laboratories and elsewhere have shown that some members of Anacardiaceae family possess antiinflammatory, analgesic and hypoglycemic effects in man and mammalian experimental animals. The present study was, therefore, undertaken to examine the antiinflammatory, analgesic and antidiabetic properties of the stem-bark aqueous extract of Mangifera indica Linn., M. indica a member of the Anacardiaceae family, in rats and mice. The stem-bark powder of M. indica was Soxhlet extracted with distilled water and used. The analgesic effect of the plant's extract was evaluated by the hot-plate and acetic acid test models of pain in mice, while the antiinflammatory and antidiabetic effects of the stem-bark extract were investigated in rats, using fresh egg albumin-induced paw edema, and streptozotocin (STZ)-induced diabetes mellitus, respectively. Morphine (MPN, 10 mg/kg i.p.), diclofenac (DIC, 100 mg/kg i.p.), and chlorpropamide (250 mg/kg p.o.) were used respectively as reference analgesic, antiinflammatory, and hypoglycemic agents for comparison. M. indica stem-bark aqueous extract (MIE, 50-800 mg/kg i.p.) produced dose-dependent and significant (p < 0.05-0.001) analgesic effects against thermally and chemically induced nociceptive pain stimuli in mice. MIE (50-800 mg/kg i.p.) also significantly (p < 0.05-0.001) inhibited fresh egg albumin-induced paw edema, and caused significant (p < 0.05-0.001) hypoglycemic effects in rats. It is suggested that the analgesic effects of MIE (50-800 mg/kg i.p.) may be peripherally and centrally mediated. The different chemical constituents of the plant, especially the polyphenolics, flavonoids, triterpenoids, mangiferin, and other chemical compounds present in the plant may be involved in the observed antiinflammatory, analgesic, and hypoglycemic effects of the plant's extract. However, the results of this experimental animal study lend pharmacological credence to the suggested folkloric uses of the plant in the management and control of painful, arthritic and other inflammatory conditions, as well as in the management of adult-onset type 2 diabetes mellitus in some rural African communities.

7. Evaluation of the antidiabetic action of Mangifera indica in miceDepartment of Pharmacology and Therapeutics, University of Ilorin, NigeriaDepartment of Pharmacology, University of Calabar, NigeriaThe leaves of Mangifera indica were assessed for antidiabetic properties using normoglycaemic, glucose-induced hyperglycaemia and streptozotocin (STZ) induced diabetic mice. The aqueous extract produced a reduction of blood glucose level in normoglycaemic and glucose-induced hyperglycaemia, but did not have any effect on streptozotocin-induced diabetic mice. The hypoglycaemic effect of the aqueous extract was compared with that of an oral dose of chlorpropamide under the same conditions. The results of this study indicate that the aqueous extract of the leaves of Mangifera indica possess hypoglycaemic activity.


8. Flavonoids from Mangifera indica and Emblica officinalis —effectiveness

for dyslipidemia

Department of Biochemistry, University of Kerala, Kariavattom, Trivandrum 695 581, Kerala,

India

Flavonoids from Emblica officinalis and Mangifera indica effectively reduce lipid levels in serum and tissues of rats induced hyperlipidemia. Hepatic HMG CoA reductase activity was significantly inhibited in rats fed E. officinalisflavonoids. But increase of this enzyme was observed in rats administered M. indica flavonoids. LCAT showed elevated levels in rats fed flavonoids from E. officinalis and M. indica. The degradation and elimination of cholesterol was highly enhanced in both the groups. In E. officinalis, the mechanism of hypolipidemic action is by the concerted action of inhibition of synthesis and enhancement of degradation. In the other group (M. indica) inhibition of cholesterogenesis was not encountered but highly significant degradation of cholesterol was noted, which may be the pivotal factor for hypolipidemic activity in this case. Though the mechanisms differ in the two cases, the net effect is to lower lipid levels.

9. Antioxidant action of flavonoids from Mangifera indica and Emblica

officinalis in hypercholesterolemic rats

Department of Biochemistry, University of Kerala, Kariavattom, Thiruvananthapuram- 695 581, IndiaThe oral administration of flavonoids from Mangifera indica and Emblica officinalis at a dose of 10 mg kg−1 body weight day−1 showed significant antioxidant action in cholesterol-fed experimental rats. The antioxidant activity of flavonoids was investigated on the basis of their effects on the activities of oxidative free radical scavenging enzymes, superoxide dismutase (SOD), catalase, glutathione peroxidase, and glutathione reductase, and reduced glutathione and lipid peroxide contents. The activities of free radical-scavenging enzymes were significantly elevated and lipid peroxide content was significantly decreased in flavonoid-treated hypercholesterolemic rats.

10.Analgesic and anti-inflammatory effects of Mangifera indica L. extract

Centro de Química Farmacéutica, P.O. Box 16042, Atabey, Playa, Ciudad de La Habana, Cuba.

Vimang is an aqueous extract of Mangifera indica used in Cuba to improve the quality of life in patients suffering from elevated stress. To assess its possible analgesic and antiinflammatory effects, the results of a standard extract evaluation are presented. Analgesia was determined using acetic acid-induced abdominal constriction and formalin-induced licking. Antiinflammatory effects were evaluated using carrageenan- and formalin-induced oedema. Vimang (50-1000 mg/kg, p.o.) exhibited a potent and dose-dependent antinociceptive effect against acetic acid test in mice. The mean potency (DE50) was 54.5 mg/kg and the maximal inhibition attained was 94.4%. Vimang (20-1000 mg/kg, p.o.) dose-dependently inhibited the


second phase of formalin-induced pain but not the first phase. The DE50 of the second phase was 8.4 mg/kg and the maximal inhibition was 99.5%, being more potent than indomethacin at doses of 20 mg/kg. Vimang (20-1000 mg/kg, p.o.) significantly inhibited oedema formation (p < 0.01 or p < 0.05) of both carrageenan- and formalin-induced oedema in rat, guinea-pigs and mice (maximal inhibitions: 39.5, 45.0 and 48.6, respectively). The inhibitions were similar to those produced by indomethacin and sodium naproxen, p.o. The different polyphenols found in Vimang could account for the antinociceptive and antiinflammatory actions reported here for the first time for M. indica bark aqueous extract. Copyright © 2001 John Wiley & Sons, Ltd.

References

आम्र�� पञ्चपिवाधु�� प्र�क्ते� जंर्म्मबेLश्चYवा चतं�र्विवाiधु�� । सु�धु�रणा आम्र –

आम्र� क�म्र�रश्चsतं� रसु�ल� क�म्वाल्लभा� । क�म्�ङ्ग सुहोक�रश्च कtर�ष्ट्� म्�धुवादृम्� ॥

भा)ङ्ग�भा�ष्ट्� सु�धु�रसु� म्धु�ल� क�पिकल�त्सुवा� । वासुन्तंदूतं�ऽर्म्मलफल� म्द�ढ्यो� म्न्म्था�लयोः� ।

म्ध्वा�वा�सु� सु�म्दन� पिपकर�गः� न)पपिप्रयोः� ॥ पिप्रयोः�र्म्मबे� क�पिकल�वा�सु� सु प्र�क्तेस्त्रिस्त्रेकर�हृयोः� ॥

गः�णा आम्र� कषा�योः�र्म्मलरसु�सु�गःस्त्रिy� कण्ठम्योःध्न�ऽग्निग्नकरश्च बे�ल� ।

पिपत्तेप्रक�प�पिनलरक्तेद�षाप्रद� पटाः�त्वा�दिद रिरचिच प्रदश्च ॥प्रयोः�ज्योः�ङ्गत्वाक , प�ष्प, फल, बे�जंम्�त्रे�

क्वा�था- 50-100mlप�ष्पचLणा�- 1-4 gmस्वारसु- 1-2 gm

बे�जं चLणा�- 1-3 gm

बे�ल�म्र, पक्वा�म्र बे�ल� पिपत्ते�पिनलकफकर� तंच्च बेद्धस्थि0 तंहोक । पक्वा� द�षात्रेयोःशीम्न� स्वा�दु- प�ष्टिंष्ट्i गः�रुञ्च ॥

दत्ते� धु�तं�प्रचयोःम्धिधुक� तंप�णा� क�न्विन्तंक�रिर । ख्योः�तं� तं)ष्णा�श्रम्शीम्क) तं[ चLतंजं�तं� फल� स्योः�तं ॥


क�शी�म्र क�शी�म्रश्च धुनस्कy� वान�म्र� जंन्विन्तंप�दप� । उद्र�म्श्च�पितं रक्ते�म्र� ल�क्षी�वा)क्षी� सु�रक्तेक� ॥

गः�णा क�शी�म्रम्र्म्मलम्पिनल�पहोर� कफ�र्वितंiपिपत्तेप्रद� गः�रू पिवाद�होपिवाशी�फक�र� ।

पक्वा� भावा�न्म्धु�रम्�षादप�रम्र्म्मल� पटाःवा�दिदयोः�क्तेरुचिचदJपनप�धिष्ट्बेल्योःम् ॥ र�जं�म्र (न�म्)

र�जं�म्र�ऽन्योः� र�जंफल� स्म्र�म्� क�पिकल�त्सुवा� । म्धु�र� क�पिकल�नन्द� क�म्�ष्ट्� न)पवाल्लभा� ॥

म्�हो�र�जं�म्र (न�म्) अन्योः� म्हो�र�जंचLतं म्हो�र�जं�म्रकस्तंथा� ।

0Lल�म्र� म्न्म्था�वा�सु� कङ्क� न�लकपिपत्थक� ॥ क�म्�योः�धु� क�म्फल� र�जंप�त्रे� न)प�त्म्जं� ।

म्हो�र�जंफल� क�म्� म्हो�चLतंस्रयोः�दशी ॥ बेद्धरसुल�म्र (न�म्)

तंस्योः�पिप श्र�ष्ठतं�न्योः�म्र� रसु�ल� बेद्धपLवा�क� । ज्ञे�योःश्चक्रलतं�म्रश्च म्ध्वा�म्र� चिसुतं�जं�म्रक� ॥

वान�ज्योः� म्न्म्था�नन्द� म्दन�च्छ�फल� सु�न� । र�जं�म्र (गः�णा) र�जं�म्र� क�म्ल्ल� सुवाF कटाःवा�र्म्मल�� पिपत्तेद�होद�� । सु�पक्वा�� स्वा�दुम्�धु�योः�� प�धिष्ट्वा�योः�बेलप्रद�� । र�जं�म्र�षा� पित्रेषा� प्र�क्ते� सु�त्र्म्मयोःम्�वा रसु�धिधुकम् । गः�णा�धिधुक� तं� पिवाज्ञे�योः� पयोः��योः�दुत्तेर�त्तेरम् ।

बे�ल� र�जंफल� कफ�स्रपवानश्वा�सु�र्वितंiपिपत्तेप्रदम् । म्ध्योः� तं�होशीम्�वा द�षाबेहुल� भाLयोः� कषा�योः�र्म्मलकम् ।

पक्वाञ्च�न्म्धु�र� पित्रेद�षाशीम्न� तं)ष्णा�पिवाद�होश्रम्श्वा�सु अर�चकम्�चक� गः�रुपिहोम्� वा)ष्योः�पितंचLतं�हृयोःम्।

आम्र त्वाक आम्रत्वाच्योः� कषा�तं� च म्Lल� सु[गःस्त्रिy तं�होशीम् ।

रुच्योः� सु�ग्रा�पिहो चिशीचिशीर� प�ष्प� तं� रुचिचदJपनम् ॥ र�जं�म्र (पिन.आ.)

रक्तेपिपत्तेकर� बे�लम्पLणाf पिपत्तेवाधु�न म् । पक्वाम्�म्र� जंयोः�द्व�योः�� म्��सुशी�क्रबेलपदम् ॥ (च.सुL. २७)

पिपत्तेपिनलकर� बे�ल� पिपत्तेल� बेद्धकY सुरम् । हृर्द्या� वाणा�कर� रुच्योः� रक्तेम्��सुबेलप्रदम् ।

कषा�योः�न�रसु� स्वा�दु वा�तंघ्न� बे)�होणा� गः�रु ।


पिपत्तेपिवार�धिधु सु�पक्वाम्�म्र� शी�क्रपिवावाधु�नम् ॥

भा�वाप्रक�शी� ( फल वागः��) आम्रश्चsतं�रसु�ल�ऽसु[ सुहोक�र�ऽपितंसु[रभा� ।

क�म्�ङ्ग� म्धु�दूतंश्च म्�कन्द� पिपक्वाल्लभा�॥ आम्प�ष्पम्तं�सु�रकफपिपत्ते प्रम्�होन�तं ।

असु)ग्धुरहोर� शी�तं� रुचिचक) तं ग्रा�पिहो वा�तंलम् ॥

आम्�म्रफलम् आम्र� बे�ल� कषा�योः�र्म्मल� रुच्योः� म्�रुतंपिपत्तेक) तं । तंरुणा� तं� तंदत्योःर्म्मल� रूक्षी� द�षात्रेयोः�स्रक) तं ॥

शी�ष्कम्�म्रफल� आम्रम्�म्� त्वाच�हो�नम्�तंप�ऽपितंपिवाशी�पिषातंम् ।

आर्म्मल� स्वा�दु कषा�योः� स्योः�द्भ�दन� कफवा�तंजिजंतं ॥ पक्वाम् आम्रफलम्

पक्वा� तं� म्धु�र� वा)ष्योः� स्त्रिस्नग्धु� बेलसु�खप्रदम् । गः�रु वा�तंहोर� हृर्द्या� वाण्योःf शी�तंम्पिपत्तेलम् ।

कषा�योः�न�रसु� वाग्निन्होश्ले�ष्म्शी�क्रपिवावाधु�नम् ॥ तंद�वा वा)क्षीसु�पक्वा� गः�रु वा�तंहोर� परम् ।

म्धु�र�र्म्मलरसु� पिकस्थिञ्चतं भावा�न्वित्पत्तेप्रक�पणाम् । आम्र� क) पित्रेम्पक्वा� च�त्तेद भावा�न्वित्पत्तेन�शीनम् ।

रसुस्योः�र्म्मलस्योः हो�नस्तं� म्�धु�योः��ञ्च पिवाशी�षातं� ॥ तंद्रसु� गः�चिलतं� बेल्योः� गः�रुवा��तंहोर� सुर� ।

अहृर्द्यास्तंप�णा�ऽतं�वा बे)�होणा� कफवाधु�न� ॥ आम्र खण्डु तंस्योः खण्डु� गः�रु पर� र�चन� चिचरप�पिक च । म्धु�र� बे)�होणा� बेल्योः� शी�तंल� वा�तंन�शीनम् ॥

दुग्धुयोः�क्ते�म्रगः�णा�� वा�तंपिपत्तेहोर� रुच्योः� बे)�होणा� बेलवाधु�नम् ।

वा)ष्योः� वाणा�कर� स्वा�दु दुग्धु�म्र� गः�रुशी�तंलम् ।आम्र�पितंयोः�गः

म्न्द�नलत्वा� पिवाषाम्ज्वार� च रक्ते�म्योः� बेद्धगः�द�दर� च । आम्र�पितंयोः�गः� नयोःन�म्योः� च कर�पितं तंस्म्�दपितं तं�पिन न�र्द्या�तं ॥

एतंद�र्म्मल�म्रपिवाषायोः� म्धु�र�म्रपर� न तं� । म्धु�रस्योः पर� न�त्रेपिहोतं� त्वा�र्द्या� गः�णा� योःतं� ॥

उपच�र


सु�ण्ठ्यर्म्मबे�रसु�न�प�न� स्योः�द�म्र�णा�म्पितंभाक्षीणा� । जं�रक� वा� प्रयोः�क्तेव्यु� सुहो सु[वाच�ल�न च ॥

(अणिभाद�नम्ञ्जर�) आम्रश्चsतं� वानजं� वासुन्तंदूतंस्तंथा� म्हो�वा)क्षी� ।

च��च�वा�नस्थि0फल� पिप्रयोःच��चिचक उच्योःतं� पिनघृण्टाः�ज्ञेY� ॥ कY योःद�वा पिनघृण्टाः� (न�म्)

आम्रश्चsतंश्चYत्रेवा)क्षी� वानप�ष्प�त्सुवा� स्म्)तं� । सुहोक�र� म्न्म्था� स्योः�तं क�म्�ङ्ग� श्योः�म्तंYलक� ॥

शील�ष्ट्� सु�पथा�म्�द� चिशीष्ट्� पिपकम्हो�त्सुवा� । म्न�रथा� म्हो�सुहो� म्�कन्द� शी[स्थिण्डुकपिप्रयोः� ।

पिपण्डु�फल� रसु�ल� स्योः�तं प�रप�ष्ट्�ऽपितंसु[रभा� । क�न्तं� क�पिकलबेy�श्च स्योः�तं सुम्न्विन्वातंक�योः�पिप ॥

भा�.प्र. (गः�णा��) आम्रत्वाच� कषा�योः� च म्Lल� सु[गःस्त्रिy तं�होशीम् ।

रच्योः� सु�ग्रा�हो� चिशीचिशीर� प�ष्प� तं� रुचिचप्रदम् ॥ आम्रप�ष्पम्तं�सु�रकफपिपत्तेप्रम्�होन�तं ।

असु)ग्दुधिष्ट्होर� बेल्योः� रुचिचक) तं ग्रा�पिहो वा�तंलम् ॥आम्र�वातं�लक्ष्णाम्

पक्वास्योः सुहोक�रस्योः पटाः� पिवास्तं�रिरतं� रसु� । धुम्�शी�ष्क� म्�हुद�त्ते आम्र�वातं� इपितं स्म्)तं� ॥

– तंद्गु�णा�� आम्र�वातं�स्तं)ष्णा�च्छर्दिदiवा�तंपिपत्तेहोर� सुर� । रुच्योः� सुLयोः�fशी�णिभा प�क�ल्लघृ�श्च सु पिहो कtर्वितंiतं� ॥

– आम्रबे�जंगः�णा�� आम्रबे�जं� कषा�योः� स्योः�च्छर्द्या�तं�सु�र न�शीनम् । ईषादर्म्मलञ्च म्धु�र� तंथा� हृदयोःद�होन�तं ॥

– आम्रपल्लवागः�णा�� आम्रस्योः पल्लवा� रुच्योः� कफपिपत्ते पिवान�शीन� ।भा�.प्र.

बे�ल� कषा�योः� कटाःवा�र्म्मल� रूक्षी� वा�तं�स्रपिपत्तेलम् । सुम्पूLणा�म्�र्म्मल� च रक्तेपिपत्तेकफप्रदम् ॥

हृर्द्या� वाणा�कर� रुच्योः� रक्तेम्��सुबेलप्रदम् । कषा�योः�न�रसु� स्वा�दु वा�तंघ्न� बे)�होणा गः�रु� ॥ पिपत्ते�वाशी�धु सुम्पूक्वा� आम्र� शी�क्लपिवावाधु�नम् ।

म्धु�र� बे)�होणा� बेल्योः� गः�रु पिवाष्ट्भ्योःजं�णा�क) तं ॥ सुहोक�ररसु� हृर्द्या� सु�रभा�� स्त्रिस्नग्धुर�चन� । त्वाङ्मूsलपल्लवा� ग्रा�पिहो कषा�योः� कफपिपत्तेजिजंतं ॥

- धु.पिन.

रसु�लस्तं�वार� रूक्षी� रक्तेपिपत्तेकफव्रणा�न ।


योः�पिनद�षाम्पितंसु�र� प्रम्�हो� सुधि�योःच्छपितं ॥ कफपिपत्तेप्रशीम्न� रुच्योःम्�म्रस्योः पल्लवाम् । आम्रप�ष्पम्पितंसु�र� प्रम्�हो� दुष्ट्शी�णिणातंम् ॥

कफपिपत्तेहोर� शी�तं� रुचिचक) तं ग्रा�पिहो वा�तंलम् । बे�ल� तंस्योः फल� रूक्षी� कषा�योःकटाः�क�र्म्मलकम् ॥

वा�तंपिपत्तेस्रक) तं योःत्ते� बेद्ध�स्थि0 कफपिपत्तेक) तं । पक्वा तं� म्धु�र� सु�र्म्मल� गः�रु स्त्रिस्नग्धुम्पिपत्तेलम् ॥

वा�तंघ्न� बे)�होणा� रुच्योः� हृर्द्या� म्��सुबेलप्रदम् । कषा�योः�न�रसु� वाण्योःf कफशी�क्लपिवावाधु�नम् ॥

शी�ष्क� कषा�योःम्�ष्णा� च भा�दन� कफवा�तंजिजंतं । सुहोक�ररसु� हृर्द्या� सु�रणिभा� स्त्रिस्नग्धुर�चन� ।

त्वाच्योः� प्रल�पन�ऽभ्योःङ्ग� क� श्योः� र�दयोःभाल�पहो� ॥ रूक्षीश्चsनस्योः सु�ग्रा�हो� क) धिम्वा�तंप्रक�पणा� । कषा�योःम्धु�र� म्ज्जा� ग्रा�पिहोणा� त्वाक च द�होन�तं ॥ सुहोक�रभावा� तंYल� कषा�योः� स्वा�दु पितंक्तेकम् । म्�खर�गःहोर� रूक्षी� सु�गःस्त्रिy श्ले�ष्म्वा�तंजिजंतं ॥

- कY .पिन.

आम्र� ग्रा�पिहो प्रम्�हो�स्रकफपिपत्तेव्रणा�न जंयोः�तं । तंत्फल� बे�लम्त्योःर्म्मल� रूक्षी� द�षात्रेयोः�स्रजिजंतं ॥

पक्वा� तं� म्धु�र� वा)ष्योः� स्त्रिस्नग्धु� हृर्द्या� बेलप्रदम् । गः�रुवा�तंहोर� रुच्योः� वाण्योःf चिशीतंम्पिपत्तेलम् ।

रसुस्तंस्योः सुर� स्त्रिस्नग्धु� र�चन� बेलप्रदम् । सुहोक�र�च वा�तंघ्न� पिपत्तेश्ले�ष्म्पिवान�शीनम् ॥

कषा�योः� म्धु�र� वा)ष्योः� गः�रु स्त्रिस्नग्धु� पिवाशी�षातं� । पक्वा�म्र जंनयोः�द�योः�म्�fसुशी�क्लबेलव्प्रदम् ॥ शी�ष्क�म्र तं� कषा�योः�र्म्मल� भा�दन� कफवा�तंजिजंतं ।

- म्दनफल पिनघृण्टाः�

आम्र� कफहोर� ग्रा�हो� वाण्योः� वा�तंप्रम्�होन�तं । सुम्पूLणा�म्�रम्र्म्मल� च रक्तेपिपत्तेकफप्रदम् ॥

बे�ल� कषा�योःकटाः�वार्म्मल� रूक्षी� पिपत्तेस्रवा�तंक) तं । तंतं पक्वा� म्दुर� सु�र्म्मल� गः�रु स्त्रिस्नग्धुम्पिपत्तेलम् ॥ हृर्द्या� वा�तंहोर� श्ले�ष्म्म्��सुशी�क्रबेलप्रदम् ।

सुम्पूक्वास्योः रसु� हृर्द्या� स्त्रिस्नग्धु� सु�रणिभार�चन� ॥ दJपन�ऽपिनलपिपत्तेघ्न� शी�क्रशी�णिणातंशी�जिद्धक) तं ।

पक्वा�म्रफलजं� म्ज्जा� च्छर्द्या�तं�सु�रन�शीन� ॥- शी�.पिन.


रक्तेपिपत्तेकर� बे�ल� अपLणाf पिपत्तेवाधु�नम् । पक्वाम्�त्रे� जंयोः�द्व�योः�� शी�क्रम्��सुबेलप्रदम् ॥

- च.सुL.२७

पिपत्ते�पिनलकर� बे�ल� पिपत्तेल� बेद्धक� सुरम् । हृर्द्या� वाणा�कर� रुच्योः� रक्तेम्��सुबेलप्रदम् ॥

कषा�योः�न�रसु� स्वा�दु वा�तंघ्न� बे)�होणा� गः�रु । पिपत्तेवार�धिधु सुम्पूक्वाम्�म्र� शी�क्रपिवावाधु�नम् ॥

- सु�.सुL.४६

वा�तंपिपत्ते�स्रक) तं बे�ल� बेद्ध�स्थि0 कफपिपत्तेक) तं । गः�पिवाभ्रिं�i वा�तंजिजंत्पक्वा� स्वा�दुर्म्मल� कफशी�क) तं ॥

- अ.हृ.सुL.६

आम्रप�ष्प� शी�तंल� स्वा�द्व�वाल� ग्रा�होक� म्तंम् । अग्निग्नदJन्विप्तंकर� रुच्योः� कफपिपत्तेप्रम्�होन�तं ॥

प्रदर� च�पितंसु�र� च न�शीयोः�दिदपितं म्तंम् । बे�ल�म्रस्तं�वारश्च�ष्णा� सु�गःस्त्रिyरच�म्क� स्म्)तं� ॥

क्षी�रस्योः योः�गः�दुचिचद� ग्रा�हो� रूक्षीश्च क�न्विन्तंद� । पिपत्तेवा�तंकफ�न रक्तेद�षा��श्चYवा कर�पितं सु� ॥

कण्ठरुग्वा�तंम्�होञ्च योः�पिनद�षाव्रणा� तंथा� । अपितंसु�र� प्रम्�हो� च न�शीयोः�दिदपितं कtर्वितंiतं� ॥ पक्वा�म्र� म्धु�र� शी�क्रवाधु�क�प[धिष्ट्क�स्म्)तं� ।

गः�रु� क�न्विन्तंतं)न्विप्तंकर� पिकस्थिञ्चदर्म्मल� रुचिचप्रद� ॥ हृर्द्या� म्��सुबेल�न�� च वाधु�क� कफक�रक� ।

तं�वारश्च तं)षा�वा�तंश्रम्�न�� न�शीक� स्म्)तं� ॥ च�पिषातं�म्र� बेलरुचिचवा�योः�वा)जिद्धकर� पLर� ।

लघृ�तं� शी�तंतं� शी�घ्राप�कतं� वा�तंपिपत्तेन�तं ॥ म्लबेyकरश्चYवा पLवा�वाYर्द्या[रुदJरिरतं� ।

पक्वा� स्योः�च्छ्स्त्रेचि��म्र� जं�ऽयोःम्�धु�योः�शी�तंक) तं ॥ रुचिचक) स्थिच्चरप�कश्च धु�तं�वा)द्धिंद्धi कर�पितं सु� ।

बेलकतं�� वा�तंपिपत्तेन�शीन� परिरकtर्वितंiतं� ॥ आम्रबे�जं� तं� म्धु�र� पिकस्थिञ्चदर्म्मल� कषा�योःकम् ।

वा�न्त्योःतं�सु�रहृद द�होन�शीन� च बे�धुYम्�तंम् ॥ आम्रतंYल� तं� तं�वार� स्वा�दु रूक्षी� च पितंक्तेकम् ।

सु�गःस्त्रिy म्�खर�गःस्योः न�शीन� कफवा�तंन�तं ॥ आम्र�न्तंस्त्वाग्ग्रा�पिहोणा� तं� तं�वार� द�होक�रिरणा� ।

पिपत्तेम्�होकफ�न�� च न�चिशीन� योः�पिनशी�जिद्धक) तं ॥ आम्रम्Lल� तं� तं�वार� ग्रा�पिहो शी�तं� रुचिचप्रदम् ।


सु�गःस्त्रिy कफवा�तं�न�� न�शीन� परिरकtर्वितंiतंम् ॥- पिन.आ.

आम्र�स्थि0तंYलगः�णा�� आम्रतंYल� तं� तं�वार� स्वा�दु रूक्षी� च पितंक्तेकम् ।

सु�गःस्त्रिy म्�खर�गःस्योः न�शीन� कफवा�तंन�तं ॥ आम्र�न्तंस्त्वाग्गः�णा��

आम्र�न्तंस्त्वाग्ग्रा�पिहोणा� तं� तं�वार� द�होक�रिरणा� । पिपत्तेम्�होकफ�न�� च न�चिशीन� योः�पिनशी�जिद्धक) तं ॥

आम्रम्Lलगः�णा�� आम्रम्Lल� तं� तं�वार� ग्रा�पिहो शी�तं� रुचिचप्रदम् ।

सु�गःस्त्रिy कफवा�तं�न�� न�शीन� परिरकtर्वितंiतंम् ॥- पिन.आ.

आम्रबे�जंगः�णा�� आम्रबे�जं� कषा�योः� स्योः�तं च्छर्दिदi अपितंसु�रन�शीनम् ।

ईषादर्म्मलञ्च म्धु�र� तंथा� हृदयोःद�होन�तं ॥- भा�.प्र.

धुन्वान्तंर� पिनघृन्टाः� वा)क्षीपिवाशी�षा� अस्योः फल� भाक्षीणा�थाf तंथा� प�ष्पपल्लवाबे�जं�दJपिन च भाYषाज्योः�था�म्�पयोः�ज्योःन्तं�,

सु�पक्वा�म्रफलगः�णा�� म्धु�र� कषा�योः�न�रसु� गः�रु स्वा�दुप�क� हृर्द्या� वाणा�करुच्योः� रक्तेम्��सुबेलप्रद� बे)�होणा� शी�क्रवाधु�न� वा�तंघ्न� पिपत्तेघ्न� पिवार�धिधु च ।

- धु.पिन. ७.९ अस्योः प�ष्प� दृधिष्ट्र�गः�ष्वाञ्जन�था�म्�पयोः�ज्योःतं� ॥

- सु�.उ. १७.८-१० अस्योः पल्लवा�श्�र्दिदiपिनग्राहोणाम् ।

- च.सुL. ४. १४ (२८) अस्योः�स्थि0 प�र�षासु�ग्राहोणा�योःम् ।

- च.सुL. ४. १५ (२१) अस्योः फल� म्Lत्रेसु�ग्राणा�योःम् ।

- च.सुL. ४. १५ (३३) तंथा� रक्तेपिपत्तेशीम्नम् ।

- सु�.उ. ४५.२३ बे�ल�म्र� कषा�योःकटाःवार्म्मल� रूक्षी� वा�तं�स्रपिपत्तेक) तं च ।

- अ.सु�.सुL. ७. १८८ पयोः��गःतं�म्� सु�म्� स्वा�दु स्त्रिस्नग्धु� गः�रुम्�रुतंघ्नम्पिपत्तेल� हृर्द्या� श्ले�ष्म्म्��सुशी�क्रबेलप्रद� च ।


- अ. सु� .सुL. ७. १८९-१९० र�जं�म्र� (आम्रभा�द�) …… तं�वार� स्वा�दु पिवाशीद� ।

- भा�.प्र. क�शी�म्र� (आम्रभा�द�) ……बे�ल� ..।

- भा�.प्र.

Bibliography

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