Talk:Dadima
| Section/Chapter | Herb database/Dadima |
|---|---|
| Botanical name(s) | Punica granatum L. |
| Family | Lythraceae |
| Availability | Available |
| Contributors | Team Dravyaguna |
| Year of publication | 2026 |
| Publisher | Charak Samhita Research, Training and Skill Development Centre |
| DOI | Awaited |
Punica granatum L., popularly known as Dadima (Pomegranate), is a large deciduous shrub or small tree belonging to the family Lythraceae. It is highly revered in Ayurveda for its culinary and therapeutic uses, as a heart-healthy tonic (hridya) and digestive aid.
English name
Pomegranate
Therapeutic uses
- Sweet fruit (swadu): Beneficial in burning sensations (daha), excessive thirst (trishna), fever (jwara), enhancing reproductive constituents (shukrala), light to digest (laghu), and reduces bad mouth odour (mukhagandhaghna).
- Sweet and sour fruit (swaduamla): Beneficial for stimulating digestion (dipana), improving taste (ruchya), and slightly elevates pitta dosha.
- Sour fruit (amla): Aggravates pitta dosha and alleviates vata and kapha dosha.
Identification characters
It is a large deciduous shrub or small tree with shining, oblanceolate glabrous leaves, red-colored flowers with 5–7 petals, and a globose fruit.[1]
Traditional Context
In traditional Ayurvedic texts, Dadima is classified into three types based on taste: sweet (swadu), sweet-sour (swaduamla) and sour (amla). It has an important role in dietary prescriptions (Pathya) and in many formulations, and pacifies Vata, Pitta and Kapha doshas depending on its variety.[2]
Synonyms in Charak Samhita
Dadima, Karaka, Dantabija, Lohitapushpaka
Additional Synonyms in Bhavaprakasha Nighantu
Types (Bheda)
Ayurvedic pharmacological properties
| Sr.no. | Pharmacological criteria | Properties |
|---|---|---|
| 1 | Taste (rasa) | Sweet (madhura), Astringent (kashaya), Sour (amla)[2] |
| 2 | Potency (veerya) | Not too hot (anushna)[2] |
| 3 | Post digestion effect (vipaka) | Sweet (madhura)[2] |
| 4 | Qualities (guna) | Light (laghu), Unctuous (snigdha)[2] |
| 5 | Actions (karma) | Reduces vata, pitta and kapha[2] |
Reference in Charak Samhita and its actions
| Sr.no. | Reference in Charak Samhita | Activity |
|---|---|---|
| 1 | Cha.Sa.Sutra Sthana 2/19 | Pachani-Grahi yavagu |
| 2 | Cha.Sa.Sutra Sthana 4/9(10) | Hridya mahakashaya (group of heart-healthy herbs) |
| 3 | Cha.Sa.Sutra Sthana 4/9(28) | Chhardinigrahana mahakashaya (group of herbs for anti-emetic therapy) |
| 4 | Cha.Sa.Sutra Sthana 4/9(40) | Shramahara mahakashaya (group of herbs for fatigue) |
| 5 | Cha.Sa.Sutra Sthana 13/84 | Alternative recipes for persons averse to lipids |
| 6 | Cha.Sa.Sutra Sthana 23/38 | Madyavikatnut Mantha |
| 7 | Cha.Sa.Sutra Sthana 27/4 | Natural qualities |
| 8 | Cha.Sa.Sutra Sthana 27/150 | Phala Varga (group of all fruits) |
| 9 | Cha.Sa.Sutra Sthana 27/256 | Krutanna Varga (group of edibles) |
| 10 | Cha.Sa.Sutra Sthana 26/84 | Viruddha ahara (incompatible food articles) |
| 11 | Cha.Sa.Vimana Sthana 8/136 | Virechana dravyani (group of laxatives) |
| 12 | Cha.Sa.Vimana Sthana 8/140 | Amla Skandha (group of sour substances) |
| 13 | Cha.Sa.Kalpa Sthana 7/30 | Preparations of Trivrut Avaleha |
| 14 | Cha.Sa.Kalpa Sthana 7/54 | Trivrritadi Modaka |
| 15 | Cha.Sa.Kalpa Sthana 7/75 | Virechana Prayoga (used for therapeutic purgation) |
| 16 | Cha.Sa.Kalpa Sthana 11/07 | Saptala Shankhini Yoga |
| 17 | Cha.Sa.Chikitsa Sthana 2/4/12 | Ingredient in Vrushya mamsa gutika |
| 18 | Cha.Sa.Chikitsa Sthana 2/4/15 | Ingredient in Vrushya mahish rasa |
| 19 | Cha.Sa.Chikitsa Sthana 4/36 | As pathya ahara (group of wholesome food articles) |
| 20 | Cha.Sa.Chikitsa Sthana 3/180 | Given as peya for those desiring sour items |
| 21 | Cha.Sa.Chikitsa Sthana 4/35 | For Tarpana (instant nourishment) |
| 22 | Cha.Sa.Chikitsa Sthana 4/95 | As an ingredient of Satavaryadi ghrita |
| 23 | Cha.Sa.Chikitsa Sthana 4/100 | Used in Nasagata raktapitta |
| 24 | Cha.Sa.Chikitsa Sthana 5/68 | To increase effect of Trayushanaadi ghrita |
| 25 | Cha.Sa.Chikitsa Sthana 5/69 | Ingredient of Hingusauvarchaladya ghrita |
| 26 | Cha.Sa.Chikitsa Sthana 5/72 | Ingredient of Hapushadya ghrita |
| 27 | Cha.Sa.Chikitsa Sthana 5/74 | Ingredient of Pippalyadya ghrita |
| 28 | Cha.Sa.Chikitsa Sthana 5/77 | As an anupana in Gulma (abdominal lump) |
| 29 | Cha.Sa.Chikitsa Sthana 5/80 | Ingredient of Hingvadi churna |
| 30 | Cha.Sa.Chikitsa Sthana 5/85 | Used to reduce pain in Vataja gulma |
| 31 | Cha.Sa.Chikitsa Sthana 5/87 | Ingredient of Shatyadi churna |
| 32 | Cha.Sa.Chikitsa Sthana 5/133 | As a diet in Pittaja gulma |
| 33 | Cha.Sa.Chikitsa Sthana 5/142 | Ingredient of Dashamuli ghrita |
| 34 | Cha.Sa.Chikitsa Sthana 5/166 | Pathya diet in gulma |
| 35 | Cha.Sa.Chikitsa Sthana 9/36 | Ingredient in Kalyanak ghrita |
| 36 | Cha.Sa.Chikitsa Sthana 9/42 | Ingredient in Mahakalyanak ghrita |
| 37 | Cha.Sa.Chikitsa Sthana 9/54 | Ingredient in Apara lasunadya ghrita |
| 38 | Cha.Sa.Chikitsa Sthana 11/85 | Ingredient in Saindhavadi churna |
| 39 | Cha.Sa.Chikitsa Sthana 11/88 | Ingredient in Shadav (preparations made of sweet, sour, and salty substances) |
| 40 | Cha.Sa.Chikitsa Sthana 12/55 | Ingredient in Chitrakadi ghrita |
| 41 | Cha.Sa.Chikitsa Sthana 13/130 | Used as anupana in arsha roga with narayan churna |
| 42 | Cha.Sa.Chikitsa Sthana 13/135 | As an anupana of hapushadya churna |
| 43 | Cha.Sa.Chikitsa Sthana 14/99 | Used for Anulomana (proper elimination of flatus and feces) |
| 44 | Cha.Sa.Chikitsa Sthana 14/106 | Removes vata and vibandha (constipation) |
| 45 | Cha.Sa.Chikitsa Sthana 14/125 | Dadima swarasa is mixed with shaka |
| 46 | Cha.Sa.Chikitsa Sthana 14/186 | Kwath is used for raktastambhana (cessation of bleeding) |
| 47 | Cha.Sa.Chikitsa Sthana 14/197 | Used in rakta arsha (bleeding piles) |
| 48 | Cha.Sa.Chikitsa Sthana 14/200 | Sadhita laajapeya used in rakta arsha |
| 49 | Cha.Sa.Chikitsa Sthana 15/89 | As an ingredient of pancamuladhya ghrit evum churna |
| 50 | Cha.Sa.Chikitsa Sthana 15/97 | Bhavana dravya of citrakadhya gutika |
| 51 | Cha.Sa.Chikitsa Sthana 16/44 | As an ingredient of Dadimadi ghrita |
| 52 | Cha.Sa.Chikitsa Sthana 16/90 | As an anupana of Shilajatu vataka |
| 53 | Cha.Sa.Chikitsa Sthana 18/63 | As an ingredient of saindhavadi yoga |
| 54 | Cha.Sa.Chikitsa Sthana 18/126 | As an ingredient of kantakari ghrita |
| 55 | Cha.Sa.Chikitsa Sthana 19/28 | As an ingredient of dipaniya and sangrahi gana |
| 56 | Cha.Sa.Chikitsa Sthana 19/33 | Used as a siddhi dravya |
| 57 | Cha.Sa.Chikitsa Sthana 19/40 | As a yoga dravya in treatment of purishakshaya |
| 58 | Cha.Sa.Chikitsa Sthana 19/44 | As an ingredient of chavyadi ghrita |
| 59 | Cha.Sa.Chikitsa Sthana 19/54 | As a yoga dravya in treatment of pittaja atisara |
| 60 | Cha.Sa.Chikitsa Sthana 19/74 | As a prakshepa dravya |
| 61 | Cha.Sa.Chikitsa Sthana 20/24 | Ghritapana in Vataja chhardi |
| 62 | Cha.Sa.Chikitsa Sthana 20/35 | As a pathya ahara in kaphaja chhardi |
| 63 | Cha.Sa.Chikitsa Sthana 21/109 | As a pathya ahara |
| 64 | Cha.Sa.Chikitsa Sthana 21/111 | As a pathya ahara |
| 65 | Cha.Sa.Chikitsa Sthana 21/112 | Dadima rasa siddha mamsarasa is used |
| 66 | Cha.Sa.Chikitsa Sthana 21/126 | As an ingredient of mulakadi lepa |
| 67 | Cha.Sa.Chikitsa Sthana 22/36 | For lepa prayoga (local application) |
| 68 | Cha.Sa.Chikitsa Sthana 22/49 | Used in treatment of kaphanubandha trushna (thirst) |
| 69 | Cha.Sa.Chikitsa Sthana 23/226 | As a pathya ahara (palatable food) |
| 70 | Cha.Sa.Chikitsa Sthana 24/121 | Used as swarasa mixed with lavana and sneha in Vataja madatyaya |
| 71 | Cha.Sa.Chikitsa Sthana 24/127 | Used as swarasa in Vataja madatyaya (alcohol intoxication) |
| 72 | Cha.Sa.Chikitsa Sthana 24/128 | Used as anupana in Vataja madatyaya |
| 73 | Cha.Sa.Chikitsa Sthana 24/136 | Used as swarasa in pittaja madatyaya |
| 74 | Cha.Sa.Chikitsa Sthana 24/139 | Used as yoosha in pittaja madatyaya |
| 75 | Cha.Sa.Chikitsa Sthana 24/151 | Used in mukha-lepa in pittaja madatyaya |
| 76 | Cha.Sa.Chikitsa Sthana 24/180 | Used as raga in kaphaja madatyaya |
| 77 | Cha.Sa.Chikitsa Sthana 26/217 | Used in Kavala in arochaka (tastelessness) |
| 78 | Cha.Sa.Chikitsa Sthana 26/219 | As an ingredient of Arochakanashaka vati |
| 79 | Cha.Sa.Chikitsa Sthana 28/132 | As an ingredient of Triphaladi maha sneha |
| 80 | Cha.Sa.Chikitsa Sthana 30/79 | As an ingredient of Dhatakyadi taila |
Dose
- 5 to 10 g of the drug in powder form or fresh juice as required.[1]
Important Formulations
- Dadimastaka Churna
- Dadima Ghrita
- Dadhika Ghrita
- Bhaskara Lavana
- Shukramatruka Vati
Current availability
Available
Phytoconstituents
Different parts of Punica granatum (fruit peel, aril and juice, seed, flower, leaf, bark and heartwood) contain the following major classes of phytochemicals:[3]
- Hydrolyzable tannins: ellagitannins (e.g. punicalagin, punicalin) and gallotannins, abundant in the fruit peel.
- Ellagic acid: free ellagic acid, its methylated forms and glycosidic derivatives.
- Flavonoids: chalcones, flavanones, flavones, flavonols, anthocyanins (responsible for the red colour), flavan-3-ols and procyanidins.
- Alkaloids: present in the bark.
- Steroids and lipids: steroid hormones and seed-oil lipids such as monoacylglycerols and triglycerides.
Pharmacological Activities and Therapeutic Efficacy
All studies below are preclinical or small human studies on pomegranate preparations. Results with juice or peel extract should not be taken as proof of the effect of the Ayurvedic dosage forms.
Cardiovascular protection (Hridya)
In healthy male volunteers and in atherosclerotic apolipoprotein E-deficient mice, pomegranate juice consumption had potent antioxidant effects against lipid peroxidation in plasma and lipoproteins. In humans it decreased LDL susceptibility to aggregation and retention and raised the activity of serum paraoxonase by about 20%.[4]
Antidiarrhoeal activity (Atisara)
The aqueous extract of the peel (100–400 mg/kg) reduced castor-oil-induced diarrhoea, enteropooling and gastrointestinal transit in rats in a dose-dependent manner, and inhibited the spontaneous movement of the isolated rat ileum. The extract contained tannins, flavonoids and alkaloids.[5]
Anti-inflammatory and anticancer potential
Juice and peel possess potent antioxidant properties, and the phytochemistry and pharmacological actions of the different parts of the plant suggest a wide range of applications in preventing and treating cancer and other diseases in which chronic inflammation plays a role.[6]
Safety, Toxicity and Dosage
- Toxicity: The aqueous peel extract had an intraperitoneal LD50 of 1321 ± 15 mg/kg in mice.[5] No other safety data are cited here; oral safety of the traditional dosage forms has not been verified for this monograph.
- Precautions (classical, no experimental reference cited): The only classical contraindication noted in Ayurvedic literature is its avoidance during specific treatments like Khandakadya Lauha administration in raktapitta conditions.
- Standard therapeutic dose: Fruit juice or fresh arils as desired or 30–50 ml; powder (churna) 5–10 g daily (see Dose above).[1]
Summary of Therapeutic Profile
| Indication | Part / preparation studied | Principal finding |
|---|---|---|
| Cardiovascular health / Hridroga | Juice | Antioxidant effects; reduced LDL aggregation and retention, raised paraoxonase activity |
| Diarrhoea / Atisara | Aqueous peel extract | Reduced castor-oil diarrhoea, enteropooling and intestinal transit in rats |
| Inflammation and cancer | Juice, peel and other parts | Antioxidant and anti-inflammatory potential (review evidence) |
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Anonymous. The Ayurvedic Pharmacopoeia of India. Department of Ayush, Ministry of Health and Family welfare, Govt. of India, New Delhi, Part I. 2001; Volume III: 45-46.
- ↑ 2.00 2.01 2.02 2.03 2.04 2.05 2.06 2.07 2.08 2.09 2.10 2.11 Shri Bhavamishra, Bhavaprakash Nighantu, Haritakyadi Varga, Verse no. 35-38, Edited by Padmashree Pro. Krushnachandra Chunekar, Reprint Edition, Chaukhambha Bharati Academy, 2015.
- ↑ Wu, S.; Tian, L. (2017). "Diverse phytochemicals and bioactivities in the ancient fruit and modern functional food pomegranate (Punica granatum)". Molecules. 22 (10): 1606. doi:10.3390/molecules22101606.
- ↑ Aviram, M.; Dornfeld, L.; Rosenblat, M.; Volkova, N.; Kaplan, M.; Coleman, R.; Hayek, T.; Presser, D.; Fuhrman, B. (2000). "Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice". The American Journal of Clinical Nutrition. 71 (5): 1062–1076. doi:10.1093/ajcn/71.5.1062.
- ↑ 5.0 5.1 Qnais, E. Y.; Elokda, A. S.; Abu Ghalyun, Y. Y.; Abdulla, F. A. (2007). "Antidiarrheal activity of the aqueous extract of Punica granatum (pomegranate) peels". Pharmaceutical Biology. 45 (9): 715–720. doi:10.1080/13880200701575304.
- ↑ Lansky, E. P.; Newman, R. A. (2007). "Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer". Journal of Ethnopharmacology. 109 (2): 177–206. doi:10.1016/j.jep.2006.09.006.