Triphala consists of three fruits: Emblica officinalis (Amalaki or Indian Gooseberry), Terminalia bellerica (Bibhitaki), and Terminalia chebula (Haritaki). Triphala has been used for over 1000 years in Ayurveda (1). Triphala is good for healthy digestion and it helps naturally internal cleaning.

The taste of Triphala is sweet, sour, pungent, bitter, and astringent. The qualities of Amalaki are heavy and dry, and both Haritaki and Bhibitaki are light and dry (2).

Triphala is extremely high in antioxidants and has been used for centuries with different kind of eye problems and cataracts (Tillotson, 2001, p. 387). Because of the individual tonic fruits combination it works a bit with Vata, Pitta and Kapha and it is a well constructed formula (Tillotson, 2001, p. 256)

A Physician Charak wrote in Charaka Samhita that if you take Triphala daily with ghee and honey, it might give you a long life and you might avoid diseases. This is a Tridoshic rasayana mixture that means longevity and gives a good strong health and it is suitable for all the three doshas; Vata, Pitta and Kapha (3).

Mainly Triphala is being used as help for digestion and absorption of food, reducing cholesterol levels, improving circulation. It has antioxidant and anti-inflammatory effects and may prevent caries. Triphala is used also to reduce stress, weight loss and lose fat, stabilize blood glucose levels and prevent level 2 diabetes. (4)

  • A.K. Tillotson (2001) The one earth herbal source book. New York: Kensington Publishing Corp.