Jambu

BOTANICAL NAME: Eugenia jambolana

FAMILY: Myrtaceae

 

CLASSICAL CLASSIFICATION

Charaka Samhita– Mutrasangrahaniya, Pureeshaviranjaneeya, Chardinigrahana

Shushruta– Nyagrodhadi gana

 

ENGLISH NAME: Jambul

COMMON NAME:

Hindi- Jamun

Punjabi- Jamalu

Kannad- Nerale

Bengali- Kala Jam

REFERENCE: BHAVAPRAKASH SAMHITA with link e Nighantu:

https://niimh.nic.in/ebooks/e-Nighantu/bhavaprakashanighantu/?mod=read

फलेन्द्रा कथिता नन्दी राजजम्बूर्महाफला |

तथा सुरभिपत्रा च महाजम्बूरपि स्मृता |

राजजम्बूफलं स्वादु विष्टम्भि गुरु रोचनम् ||५८||

BOTANICAL DESCRIPTION:

It is evergreen tree, 100 feet long. Leaves: opposite, Oval and length 3-6 inch long , Breadth 2-3 inch. Flower is greenish color with Fragrance. Fruit is green when unripe and purple blackish when ripe. Seeds are 1-2 cm long seed

Flowering: April-June

Fruiting: June-July

MAJOR CHEMICAL CONSTITUENTS: Glycoside – Jamboline, Tannins, Gallic acid

THERAPEUTIC USES:

• Diabetes– Dry seeds powder contain jamboline, a type of glucose which helps to control the conversion of starch into sugar.
• Digestive disorders– Seed powder is used to cure digestive disorders

INDICATIONS

Grahi Absorbent, Shramahara Relieves tiredness, Dahahara Relieves burning sensation,Krimi Worm infestation,Shosha Emaciation, Kasa Cough, Prameha Diabetes

USEFUL PART: Twak, Fruit, Seed, Leaved

DOSAGE: Churna– 1- 2gm

AYURVEDIC FORMULATION:

1. Madhumehari yog
2. Jambuphalasav
3. Pushyanug churan
4. Nagrodadi Churan