Chemical analysis of the emblic (Phyllanthus emblica L.) and its potential as a food source

Barthakur, N. N.; Arnold, Neville P.

doi:10.1016/0304-4238(91)90031-s

Cited by 69 publications

(49 citation statements)

References 6 publications

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“…Emblica officinalis Gaertn., commonly known as amla, is a rich dietary source of vitamin C, minerals and amino acids [26]. It also contains various phenolic compounds.…”

Section: Emblica Officinalismentioning

confidence: 99%

Herbal Cosmeceuticals for Photoprotection from Ultraviolet B Radiation: A Review

Mishra¹,

Chattopadhyay²

2011

Trop. J. Pharm Res

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“…Emblica officinalis Gaertn., commonly known as amla, is a rich dietary source of vitamin C, minerals and amino acids [26]. It also contains various phenolic compounds.…”

Section: Emblica Officinalismentioning

confidence: 99%

Herbal Cosmeceuticals for Photoprotection from Ultraviolet B Radiation: A Review

Mishra¹,

Chattopadhyay²

2011

Trop. J. Pharm Res

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“…Phyllanthus emblica belongs to the family Euphorbiaceae and is an edible fruit indigenous to Southeast Asia (Barthakur and Arnold 1991). It is found chiefly in Bangladesh, China, India, Malaysia, Pakistan and Sri Lanka.…”

Section: Introductionmentioning

confidence: 99%

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

et al. 2016

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Wine was prepared from three varieties of Phyllanthus viz., P. emblica (wild and cultivated) and P. acidus. Among the wines prepared, cultivated Emblica wine had the highest total phenolic (11.02 μg gallic acid equivalent/ ml) and flavonoid (59.46 μg quercetin equivalent/ml) content. Further gallic acid, syringic acid, protocatechuic acid and caffeic acid were present in higher amounts in wine from the cultivated variety compared to other wines. HPLC analysis showed that in juice of the cultivated variety, gallic acid and coumaric acid were found in higher amounts than that in the corresponding wine. Antioxidant assays, LDL oxidation prevention, foam cell prevention and nitrite scavenging activities (cell lines) were found to be highest in cultivated Emblica juice and wine with an activity of 15 μg/ml and 14 μg/ml (nitrite assay) and 108.649 μg ascorbic acid equivalent/mg and 321.622 μg ascorbic acid equivalent /mg (total antioxidant capacity) respectively. CD36 expression was reduced and ABCA1 expression was increased to the highest extent by the cultivated Emblica wine and juice. Further, antioxidant activity was seen to increase during the course of fermentation. Sensory analysis showed that cultivated Emblica wine was sweeter compared to the other wines.

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“…It is common all over tropical and sub-tropical India and also found in Burma [5] , it is abundant in deciduous forests of Madhya Pradesh also grows in tropical and subtropical parts of Ceylon, Malay Peninsula and China. [6] PHYTOCHEMISTRY OF PHYLLANTHUS EMBLICA [7][8] , putranjivan A, [9] two new hydrolysable tannins called emblicannin A and B, punigluconin and pendunculagin. [10] Seeds A fixed oil, phosphatides and a small quantity of essential oil are present in seed.…”

Section: Geographical Distributionmentioning

confidence: 99%

A Review on Phytochemical, Pharmacological and Potential Therapeutic Uses of Phyllanthus Emblica

Mandal¹

2017

WJPR

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Amla has a hallowed position in Ayurveda-an Indian indigenous system of medicine. According to belief in Indian mythology, Amla is the first tree to be created in the universe; which belongs to the family of Euphorbiaceae and is also known as Phyllanthus emblica or Indian gooseberry. Amla is native to India and also grows in tropical and subtropical regions of Pakistan, Uzbekistan, Sri Lanka, South East Asia, China and Malaysia.[1] The fruits of Amla are widely used in the Ayurvedic preparation and are believed to increase defence against diseases. It has a beneficial role in degenerative diseases like cancer, diabetes, liver treatment, ulcer, anaemia, heart trouble1 and also is an important constituent in hepatoprotective formulas available.[2]

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Chemical analysis of the emblic (Phyllanthus emblica L.) and its potential as a food source

Cited by 69 publications

References 6 publications

Herbal Cosmeceuticals for Photoprotection from Ultraviolet B Radiation: A Review

Herbal Cosmeceuticals for Photoprotection from Ultraviolet B Radiation: A Review

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

A Review on Phytochemical, Pharmacological and Potential Therapeutic Uses of Phyllanthus Emblica

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