Triphala

Triphala (Hindi: त्रिफला; Sanskrit: त्रिफला, triphalā, "three fruits") is a polyherbal Ayurvedic formulation, specifically a churna or powder, a kwatha or decoction¹ or infusion produced from chebulic myrobalan (Sanskrit: हरीतकी, harītakī; Hindi: हरीतकी, haritaki), beleric myrobalan (Sanskrit: विभीतकी, vibhītakī; Hindi: बिभीतकी, bibhitaki), and emblic myrobalan (Sanskrit: आमलकी, āmalakī; Hindi: आँवला, ā̃vlā). Containing vitamin C, it is considered an Ayurvedic rasayana formula when the dried and powdered fruit are prepared in a 1:1:1² or 1:2:3 ratio.³ It is one of the most common Ayurvedic treatments in the world because of its ability to balance all three "doshas" simultaneously.² Less prominently, as sanlejiang, the drink has a 1200-year history as a kind of fruit wine in China⁴ with the non-alcoholic form now being marketed there as a traditional herbal remedy.⁵

chebulic myrobalan

beleric myrobalan

amla, emblic myrobalan

The Charaka Samhita⁶ as we know today is from 1st century CE finds earliest records of Triphala. According to Charak, taking the Triphala Rasayana (Triphala with honey and ghee) daily has the potential to make a person live for one hundred years devoid of old age and diseases.⁷ Sushruta Samhita⁷ from 6th century CE⁸ and Bhavaprakasha Nighantu from 16th CE⁹ also mention triphala repeatedly.

The earliest record of triphala in China is Li Zhao's c. 820 Supplement to the Book of Tang (Tangguoshi Bu), which lists it in a section on domestic and foreign alcohol available in the Tang capital Chang'an.⁴ It states the Chinese formulation was based on a recipe from Persia.⁴ One such recipe is included in Han E's mid- or late-Tang Summary of the Four Seasons (《四時纂要》, Sì Shí Zuǎnyào), first published in 996: pulverize 3 liang (about 120 grams or 4 ounces) of the pits of each of the 3 fruits to a sesame seed consistency; thoroughly mix 1 dou (about 2 liters or 0.5 U.S. gallons) of clear honey with 2 dou of fresh clear water before adding the pulverized seeds; seal tightly with clean paper; open, stir, remove internal condensation, and reseal to allow fermentation to proceed; and reopen and consume after thirty days.¹⁰ Han praised the sweet resulting wine as a digestif, deflatulent, and mild laxative.¹¹ The Ming-era encyclopedist Gao Lian copied much of this in his Eight Treatises on Nurturing Life (《遵生八笺》, Zūnshēng Bā Jiān) but emended the recipe to use 3 liang total in the mixture.¹¹ Commenters varied as to whether preparation in the 8th or 9th lunar month (normally September or October) produced the best results.¹²

The phytochemical composition of Triphala includes bioactive compounds such as gallic acid, chebulagic acid, ellagic acid, flavonoids, and tannins. Scientific research has investigated the synergistic interaction of its constituent herbs such as Emblica officinalis, Terminalia bellerica, and Terminalia chebula for potential antioxidant, antimicrobial, and anti-inflammatory properties.¹³

While it is traditionally used in Ayurveda for various metabolic and gastrointestinal conditions, the specific molecular mechanisms and clinical applications of Triphala remain under active investigation. The preclinical studies have explored its potential effects on glucose metabolism, lipid profiles, and oxidative stress, though its large-scale clinical trials are required to validate its efficacy in evidence-based medicine. With current pharmacological research is focused on standardizing Triphala formulations, understanding its pharmacokinetics and bioavailability, and determining optimal dosages. Researchers are also investigating advanced drug delivery systems, such as nanoparticle-based formulations, alongside toxicological studies to assess safety profiles and potential herb-drug interactions.¹³