Botanical Name: Salacia reticulata Wt.
Family: Hippocrateacea; Celastraceae.
Introduction:
Its root is golden yellow colour . it is using as Saptachakra in South India.
Names in different Indian languages
| English | |
|---|---|
| Hindi | |
| Kannada | Ekanyakam |
| Malayalam | Ekanyakam, Koranti |
| Sanskrit | Vairi, pitika |
| Tamil | Ponkoranti |
| Telugu | Anukudu cettu |
| Unani | |
| Folk |
Synonyms
Saptachakra, Saptaranga. Vakramula. Swarnamula
Classification according to Charaka, Susrutha & Vagbhata
| Charaka | |
|---|---|
| Susrutha | |
| Vagbhata |
Varieties & adulterants – (CV – controversy, AD – adulterants)
Salacia chinensis
Salacia prinoides
Salacia kraussii
Morphology
A woody climber
Leaves- simple, opposite, elliptic –oblong, serrate
Flower – yellowish green
Fruit – globose, orange coloured.
Distribution & Habitat
Throughout India
Chemical constituents:
proanthocyanidins, monomeric ,leucopelargonidin, triterpenoids, mangiferine, phlobatannin, glucosidal tannins.
Properties:
Guna: laghu, ruksha, tikshna;
Rasa: tikta. kashya:
Vipaka: katu;
Virya: ushna. (Sheetha according to hri. pri. )
Karma –
arminative, digestive,astingent, bitter, aphrodisiac, hypoglycaemic
hypercholesterolemia
Srotogamitva:
Dosha: Kaphaghna, vataghna. pitta punfication.
Dhatu: Rakta (antidiabetic . hepatic stimulant), meda (metabolism), rasayana..
Mala: Mutra (diabetes, polyuria)
Organs: Rakta, meda, urinary system.
Indication:
Diabetes, fever, skin disease, cough, piles, leucorrhoea, vomiting, dysentery, gout, burning sensation, dyspepsia, cephalgia
Part used:
Root
Dosage:
Powder 2-4 g
Decoction 50-100 ml
Uses: Saptachakra. is useful in kaphavata disorders. It also purifies pitta. Local application of root paste reduces the inflammation of piles. Being appetizer, digestive, laxative, hepatostimulant and cholagogue, it is useful in loss of appetite, liver enlargement. jaundice and piles. It reduces the blood disorders, It acts as rasayana in restoring the normalcy in diabetes and polyuria. It helps in reducing excessive sweating by emulsifying fatty tissue.
