Main Constituents Of Triphala
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The major constituents of the formula are the following:
- Tannins
Tannins are a class of astringent, polyphenolic molecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. Many human physiological activities, such as stimulation of phagocytic cells, host-mediated tumor activity, and a wide range of anti-infective actions, have been assigned to tannins.
- Quinones
Quinones are aromatic rings with two ketone substitutions. They are omnipresent and are characteristically highly reactive. It gives a source of stable free radicals and leads to inactivation of the protein and loss of function. So, the potential range of quinone antimicrobial effects is great.
- Flavones, flavonoids, and flavonols
Flavones are a group of pale yellow flavonoids found in many cereal grains in small quantities. Flavonoids are a diverse group of phytonutrients (plant chemicals) found in almost all fruits and vegetables. Flavanols are a type of polyphenol, a broad group of natural compounds found in plants. It is mainly synthesized by plants in response to microbial infection; it is an effective antimicrobial substance against a wide array of microorganisms. Their activity is due to their ability to complex with extracellular and soluble proteins and to complex with bacterial cell walls.
- Gallic acid
Gallic acid is a common Phyto-constituents present in all three herbs used in Triphala. It has antioxidant and immunomodulatory properties. It also suppresses the growth of cancer cells. .
- Vitamin C
Vitamin C, also known as ascorbic acid, is necessary for the growth, development, and repair of all body tissues. Fruit juice of Amla contains the highest vitamin C content. The fruit when blended with other fruits boosted their nutritional quality in terms of vitamin C content. Vitamin C along with bioflavonoid helps to speed up the healing process.
The major constituents of the Triphala are vitamin C, gallic acid, Flavones, flavonoids, and flavonols, Quinones, and tannins.