Amla, also known as Indian gooseberry, is a fruit that has been used in Ayurveda for centuries for its medicinal properties. It is rich in antioxidants and has been shown to have hepatoprotective activity.
According to Ayurveda, amla has a cooling effect on the liver, which helps in the treatment of liver disorders. It is also believed to stimulate the production of bile, which aids in the digestion of fats and removes toxins from the liver.
Research studies have shown that amla has hepatoprotective effects due to its antioxidant and anti-inflammatory properties. A study published in the journal Food and Chemical Toxicology showed that amla extract reduced liver damage in rats induced by toxic chemicals by reducing oxidative stress and inflammation in the liver. Another study published in the Journal of Medicinal Food showed that amla extract protected liver cells from damage caused by alcohol consumption in rats.
Amla is also a rich source of vitamin C, which has been shown to have hepatoprotective effects. A study published in the Journal of Nutrition and Metabolism showed that vitamin C supplementation reduced liver damage in rats induced by toxic chemicals.
In Ayurveda, amla is often used in combination with other herbs to treat liver disorders. For example, the combination of amla and katuki (Picrorhiza kurroa) has been shown to have a synergistic effect in treating liver disorders.
Overall, the hepatoprotective activity of amla is well-documented in both Ayurveda and modern scientific research.
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