herbs for dm

AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009373

A Review on Herbs Used in treatment of Diabetes Mellitusby Sri Lankan Ayurvedic and Traditional PhysiciansE.R.H.S.S. EDIRIWEERA * W. D. RATNASOORIYA **Institute of Indigenous Medicine, University of Colombo, Rajagiriya, Sri Lanka.

ABSTRACT : Diabetes mellitus has no known permanent cure and is highly prevalent worldwide. In traditionalmedicine and Ayurveda it is correlated with disease called Madhumeha. In Sri Lanka, Traditional and Ayurvedicphysicians treat diabetes mellitus very effectively. Information was obtained from traditional and Ayurvedicphysicians, Ayurvedic text books and old manuscripts. According to these, various parts of several herbs are used:flowers (Butea monospema), leaves (Adhathoda vasica), fruits (Momordica dioica), seeds (Syzygium cumini),stems (Tinospora cordifolia), stem bark (Ficus religiosa), root bark (Salacia reticulate ) roots (Oryza sativa),aerial roots (Ficus benghalensis), rhizome (Alpinia galanga) bulb (Allium sativum), creeper (Passiflora foetida)and entire plant (Scoparia dulcis). These are prepared in different forms like powders, decoctions, juices andpastes. Decoctions are made using single or multiple herbs. Multiple decoctions usually contain hyperglycaemicherbs such as Cyperus rotundus, Aloe vera to minimize drastic hypoglycaemic complications as usually evidentwith allopathic drugs. In addition, patients are recommended to consume antidiabetic herbs as food or drinks: aschyme (Osbeckia octandra), curries (Lassia spinos), salads (Centella asiatica), spices (Trigonella foenum-graecu), fresh fruits (Phyllanthus embelica), or as a drink (Camellia sinesis). About one hundred and twenty sixplants belonging to fifty one families are used to treat diabetic patients in Sri Lanka.

Key words : Diabetes mellitus, Madhumeha, Herbs.

* Senior Lecturer, Department of Nidana Chikithsa.E-mail:[email protected]

** Department of Zoology, Faculty of Science.

INTRODUCTIONSri Lanka has a long history of medical tradition

and the traditional learning of plant remedies for manydiseases including diabetes mellitus, persist until now. SriLankan traditional and Ayurvedic physicians cure orsuccessfully control many diseases, including diabetesmellitus, through herbal medicine. The King Ravana wholived before three thousand years, wrote a treatise onherbal medicine called Arka Prakasha, a book whichreveals a very high in-depth knowledge and understandingof herbal and natural ingredients and their effects.

Sri Lanka, is an island republic in the Indian Ocean,lying off the south eastern tip of the Indian subcontinentand located between 50- 100N and latitude and 790- 820Elongitude. Sri Lanka has a tropical climate with monsoons.The average monthly temperature in the island is 13Cto 31C (55F to 87F). The country, receives averageprecipitation of more than 3,810 mm (150 in) to 1,270mm (about 50 in) of rain each year. The natural vegetationof Sri Lanka varies according to climatic zone andelevation. Dense evergreen rain forests are found in thesouth western lowlands. These natural gifts also help todevelop the knowledge in treatment by using herbs. TheSri Lankan flora being very rich and diverse, hascontributed to the indigenous population accumulating avast heritage of traditional healing with medicinal plants.

Diabetes mellitus is a disease highly prevalentin developed and developing countries. It is a chronicdisorder of carbohydrate metabolism marked byhyperglycaemia and glycosuria; resulting frominadequate production or use of insulin1.

According to Ayurveda, this is compared withdisease called Madhumeha. Aetiological factors,Clinical features, and complications of Diabetersmellitus and Madhumeha are very much similar.

Aetiological factors of diabetes mellitus are stilluncertain. Genetic factors, viral infections, life style,over eating; especially when combined with obesityand under-activity, are associated with the developmentof diabetes mellitus. Ayurveda also describes that theaetiological factors of diabetes mellitus are hereditarycauses and insalubrious activities. Defective paternaland maternal germinal seeds that cause the diseaseare considered as hereditary causes. Excessive sleep,use of soft cushions etc. for a long period, consumptionof curd, milk, jaggery, sugar, food made out of freshgrains, flesh of domestic and aquatic animals, use offresh rain water and also stress generated throughunsatisfied sexual urges are considered as Insalubriousactivities2,3,4.

Clinical features of diabetes mellitus are polyuria,perhaps nocturia, intense thirst, polyphagia, weight loss,weakness and lassitude, pruritis vulvae and balanitis1.According to Ayurveda prodromal symptoms of

AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009, pp. 373-391

374

diabetes mellitus are accumulation of dirt on the teeth(mouth, eyes, nose, ear etc.), thirst, dryness of mouth,palate and throat, feeling of numbness and burningsensation in the palms and soles, lassitude, matting ofhair, stickiness of the skin all over the body, sweet tastein the mouth and crawling of bees and ants on the bodyand urine. Clinical features of diabetes mellitus are alsodescribed in Ayurveda. They are urine become sweet(similar to honey), astringent (Kashaya), rough (Ruksha)and pale in colour and depletion of tissue, whole bodybecome sweet (blood glucose level goes up). When theurine itself becomes sweet and most probably even thesweat will contain sugar, human sense may not besensitive to that. But insects, with their more acutesenses, would gather on the patients body and to placeswhere patient urinates2,3,4,5.

Diabetes mellitus is a disease well described inAyurveda and successfully managed by traditional andAyurvedic physicians in Sri Lanka. The present researchwas carried out in order to collect and record the most ofmedical knowledge which is scattered all over the island.

MATERIAL & METHODS

Method of data collection : Ethnobotanicalinformation was obtained from traditional Physicians,Ayurvedic physicians and patients suffering from

Diabetes mellitus in Southern province, Westernprovince and Sabaragamuva province of Sri Lanka.Data was also gathered from Ayurvedic text booksand old manuscripts.

Method of preparation of decoction : The 60gm of dried drug or 120 gm of fresh drug are to beboiled in 1920 ml of water until the volume reduce to240 ml. The 120 ml of the decoction is given twice aday.

Method of preparation of Khyme : Khyme isprepared with selected herb is also given for diabeticpatients especially before breakfast. A thick gruel isprepared by boiling a handful of red rice with waterand it is called Kada or Khyme. For this Khyme orKada juice of fresh herbs are added, stir well and boiled. It is called Kola Kada and given for diabetic patients.

RESULTS

Many plants are used byAyurvedic physicians andtraditional physicians in treatment of Diabetes mellitus.Some herbs are used only by traditional physicians. Theformulae were sorted, so as to show the medicinal valuesof various parts of plants as given in table 1. They arelisted in alphabetical order with the scientific names initalic, followed by the families, Sinhala name, parts usedin medicine and method of preparation.

TABLE NO. 1 : PLANTS USE IN TREATMENT OF DIABETES MELLITUS :

Botanical Name Sanskrit Name Source of Part used in Method of preparation and& Family & (Sinhala Name) Information Medicine administration

Abrus precatorius Gunja Book24 Leaves Leaves of A. precatorius are pounded and(Fabaceae) (Olinda wel) juice is extracted. This juice is kept for

four to five hours in a vessel to settle andthe sediment is collected. The 10gm of thissediment is mixed with Bees honey andgiven for diabetic patients.

Acacia arabica Babbula Book 21 Stem bark Decoction is prepared with 60 gm of dried(Fabaceae) (Seeni Idda) Traditional stem bark of A. arabica and 120 ml. is

knowledge given twice a day.

Acacia chundra Khadira Book21 Stem Decoction is prepared with 60 gm of dried(Fabaceae) (Rathkihiriya) stem bark of A. chundra and 120 ml is given

twice a day.

Achyranthes aspera Apamarga Book23 Entire Decoction is prepared with 60 gm of dried(Amaranthaceae) (Gaskaralhaba) Traditional plant entire plant of A. aspera and 120 ml. is


Review of Srilankan Herbs used in Diabetes Mellitus : Ediriweera E.R.H.S.S. & Ratnasooriya W. D.



Adhathoda vasica Vasa Traditional Leaves Decoction is prepared with 60 gm. of(Acanthaceae) (Adhathoda) knowledge dried leaves of A. vasica and 120 ml. is

given twice a day.

Adiantum caudatum Mayurashikha Traditional Leaves Decoction is prepared with 60 gm of dried(Pteridaceae) (ThudaWediya) knowledge leaves of A. caudatum and 120 ml. is

given twice a day.

Aegle marmelos Bilva Traditional Leaves The 50 gm of fresh leaves of A. marmelos(Rutaceae) (Beli) knowledge are crushed.100 ml of water is added and

120ml of juice is extracted by squeezing and15 ml to 30 ml of juice is given thrice a day.

Root bark Decoction is prepared with 60 gm of driedroot of A. marmelos and 120 ml is giventwice a day.

Allium cepa Palandu Traditional Bulb Bulbs of A. cepa are cooked and eaten(Liliaceae) (Rathu lunu) knowledge as a curry with other foods. Bulbs of

A. cepa are pounded and juice isextracted by squeezing. The 120 ml. ofthis juice is given twice a day.

Allium sativum (Liliaceae) Lashuna Traditional Bulb Bulbs of A. sativum are cooked and eaten(Sudu lunu) knowledge as a curry with other foods. Bulbs of A. sativum

are boiled in water and drink twice a day.Equal amounts of bulbs of A. sativum,leaves of M. koenigii and rhizome of Z.officinale are ground together to make apaste and this chutney is eaten with otherfoods.

Alpinia Rasna Traditional Rhizome The 2.5 gm of dried rhizome given oncegalanga (Heen knowledge a day.

(Zingiberaceae) Araththa)

Alstonia scholaris Saptaparni Traditional Stem Bark Decoction is prepared with 60 gm of dried(Apocynaceae) (Gas knowledge stem bark of A. scholaris and 120 ml is

Rukaththana) given twice a day.

Alternanthera sessilis Matsyakshi Book21 Entire Plant Fresh 50 gm of entire plant of A. sessilis are(Amaranthaceae) (Mukunuwenna) cut in to small piece and pounded well. The100

ml of water is added and juice is extracted.This extracted juice is given to drink. Aerialpart of the plant is cut in to very tiny pieces.This is mix with scraped coconut, salt, andtumeric powder. This mixture is heated ona pan till it cooked and eaten with rice.

376


Anacardium occidentale Kajutaka Traditional Leaves Dried leaves are powdered. 50 ml. of hot(Anacardiaceae) (Kaju) knowledge will be added to 5 gm of afore said powder

and keep about five minutes. Then strainand drink.

Andrographis paniculata Bhunimba Traditional Entire Decoction is prepared with 60 gm of dried(Acanthaceae) (Heen- knowledge plant entire plant of A. paniculata and 120 ml. is

binkohomba) given twice a day.

Anethum graveolens Satapushpa Book29 Seeds Dried seeds of A. graveolans are powdered(Apiaceae) (Sathakuppa) and 10 gm. of this powder is given twice a

day.

Annona squamosa Sitaphala Traditional Leaves Decoction is prepared with 120 gm. of(Annonaceae) (Anoda) knowledge fresh matured leaves of A. squamosa

and 120 ml. is given twice a day.

Aporosa lanceolata Not known Traditional Leaves Tender leaves are eaten as a vegetable.(Euphorbiaceae) (Heen Kebella) knowledge Decoction is prepared with 60 gm. of

dried matured leaves of A. lanceolata and120 ml. is given twice a day.

Aporosa lindleyana Not known Traditional Leaves Tender leaves are eaten as a vegetable.(Euphorbiaceae) (Kebella) knowledge Decoction is prepared with 60 gm. of

dried matured leaves of A. lindleyana and120 ml. is given twice a day.

Aquilaria agallocha Agaru Traditional Stem Decoction is prepared with 60 gm. of dried(Thymelaeacece) (Agil) knowledge stem bark of A. agallocha and 120 ml. is

given twice a day.

Artocarpus heterophyllus Panasa Book 21,23 Fresh Decoction is prepared with 120 gm. of(Moraceae) (Kos (Waraka) ) Traditional matured fresh matured leaves of A. heterophyllus

knowledge Leaves and 120 ml. is given twice a day.

Averrhoa bilimbi Brihaddala Book22 Fruits Fresh fruits as eaten.(Oxadaceae) (Bilin) Leaves Fresh leaves of A. bilimbi are pounded and

juice is extracted by squeezing and 50-100ml. of juice is given once a day.




Azadirachta indica Nimba Traditional Stem Decoction is prepared with 60 gm. of dried(Meliaceae) (Kohomba) knowledge stem bark of A. indica and 120 ml. is given

twice a day.

Bambusa vulgaris Venu Traditional Tender Decoction is prepared with 120 gm. of(Bambusaceae) (Una, Kaha Una) knowledge Leaves tender leaves of B. vulgaris and 120 ml. is

given twice a day.

Barringtonia acutangula Hijjala Book29 Stem bark Decoction is prepared with 60 gm. of dried(Lecythidaceae) (Ela Midella) stem bark of B. acutangula and 120 ml.

is given twice a day.

Bauhinia variegata Kanchanara Traditional Flowers Dried flowers of B. variegate boiled in(Caesalpiniaceae) (Koboleela) knowledge water and given twice a day.

Benincasa hispida Kushmanda Book25 Fruit Fruits are eaten as a vegetable. Plup of fruit(Cucurbitaceae) (Alu Puhul) of B. hispida is chopped in to small pieces

and juice is extracted by squeezing. 60 -120 ml. is given twice a day.

Brassica oleraceae Patta Gobhi Book29 Leaves Fresh leaves of B. oleraceae are eaten(Burseraceae) (Gova) as a vegetable.

Butea monosperma Palasha Book21 Flowers Dry flowers of B. monospema are pounded(Fabaceae) (Kela; Gas Kela) and 12 gm. of this powder is given twice

a day.

Caesalpinia crista Kantaki Traditional Seeds Seeds of C. crista are powdered and 1-3(Fabaceae) (Diya Vavulatiya) knowledge gm. of this is given twice a day.

378


Caesalpinia digyna Bakeri Traditional Root Decoction is prepared with 120 gm. of(Fabaceae) (Vakirimul) knowledge dried stem bark of C. digyna and 120 ml.


Caesalpinia sappan Patranga Traditional Stem Decoction is prepared with 60 gm. of(Fabaceae) (Pathagi ) knowledge dried stem bark of C. sappan and 120 ml.


Camellia sinesis Caha Traditional Tender Dried tender leaves of C. sinesis are(Theaceae) (The) knowledge Leaves poured with boiling water and drink. It is

considered as a delicious drink all overthe world called Tea.

Canarium zeylanicum Not known Book21 Bark Decoction is prepared with 120 gm. of(Burseraceae) Kekuna Dik Traditional fresh stem bark or 60 gm. of dried bark

Kekuna knowledge of C. zeylanicum and 120 ml. is giventwice a day.

Carmona retusa Not known Traditional Leaves The 50 gm. of Fresh leaves or roots of C.(Boraginaceae) (Heen-tambala) knowledge roots retusa are chopped into small pieces and

pounded. 100 ml. of water is added and120 ml. of juice is extracted by squeezingand given once or twice a day.

Caseria zeylanica Not known Traditional Stem bark Decoction is prepared with 60 gm of dried(Flacourtiaceae) (Wal-Waraka) knowledge Root bark stem bark or root bark of C. zeylanica and

120 ml. is given twice a day.

Cassia alata Dadrughna Book29 Leaves Decoction is prepared with 120 gm. of(Fabaceae) (Rata thora) fresh leaves or entire creeper of C. alata

and 120 ml. is given twice a day.

Cassia auriculata Akuli Traditional Root bark, Decoction is prepared with 60 gm. of(Fabaceae) (Ranawara) knowledge Stem bark Root bark, Stem bark, Leaves, Flowers

Leaves, and Pods of C. auriculata and 120 ml.Pods is given twice a day.Flowers

Cassia fistula Aragvadha Traditional Stem bark Decoction is prepared with 60 gm. of(Fabaceae) (Ehala) knowledge dried stem bark of C. fistula and 120 ml.


Cassia sophera Kasamarda Traditional Bark Seed Decoction is prepared with 120 gm. of(Fabaceae) (Uru thora) knowledge fresh bark of C. sophera and 120 ml.

is given twice a day. Seeds of C. sopheraare powdered and 5-10 gm. of this is giventwice a day.




Catharanthus rosea Nityakalyani Traditional Root Decoction is prepared with 60 gm. of(Apocyna- (Mini-mal) knowledge dried roots of C. rosea and 120 ml. isceae) given twice a day.

Centella asiatica Manduka Parni Traditional Entire Decoction is prepared with 60 gm. of(Apiaceae) (Gotukola) knowledge plant dried entire plant or 120 gm. of fresh

entire plant of C. asiatica and 120 ml. isgiven twice a day.Fresh entire plant of C. asiatica is poundedand juice is extracted by squeezing. The120 ml. of this juice is given twice a day.Khyme or Kada is prepared with C. asiaticais also given for diabetic patients especiallybefore breakfast. Salads are prepared withfresh leaves and eaten with other foods.

Citrullus colocynthis Indravaruni Traditional Fruit Dried roots or fruits of C. colocynthis are(Cucurbitaceae) (Yakkomadu) knowledge Root made into powder. 500mg. of powder of

fruits or 1 -3 gm. of powder of roots aregiven to diabetic patients.

Citrullus lanatus Mansaphala Traditional Pulp Pulp of fruit of C. lanatus is eaten as a(Cucurbi- (Komadu) knowledge fruit.taceae)

Citrus aurantium Jambira Book29 Rind Juice is extracted by squeezing the pulp(Rutaceae) (Ambul Dodam) Pulp of the fresh fruit of C. aurantium and 50-

100 ml. of juice is given daily.

Coccinia grandis Bimbi Traditional Roots, Decoction is prepared with 120 gm. of(Cucurbitaceae) (Kowakka) knowledge Entire fresh leaves or entire creeper of C.

plant grandis and 120 ml. is given twice a day.

Cordia dichotoma Shleshmataka Traditional Stem Decoction is prepared with 60 gm. of dried(Boraginaceae) (Lolu) knowledge bark stem bark of C. dichotoma and 120 ml.


380


Cordia myxa Not known Traditional Stem Decoction is prepared with 60 gm. of(Boragina- (Lolu) knowledge bark dried stem bark of C. myxa and 120 ml.ceae) is given twice a day.

Coriandrum sativum Dhanyaka Traditional Entire Fresh leaves are eaten as salads.(Apiaceae) (Koththamalli) knowledge Plant Decoction is prepared with 120 gm. of

of entire plant or 60 gm. of seeds ofC. sativum and 120 ml. is given twicea day.

Costus specious Kebuka Traditional Leaves Leaves of C. specious are cut into thin(Zingiberaceae) (Thebu) knowledge slices scraped. Coconut, salt and very little

amount tumeric powder is added andmixed well. The mixture is heated on apan and lightly cooked. This is calledMallum and eaten with rice.Kada or Khyme is prepared with freshleaves of C. specious and given fordiabetic patients.

Cucumis callosus Indravaruni Traditional Seeds Seeds are powdered and 10 gm. is given(Cucurbitaceae) (Gon Kekiri) knowledge twice a day.

Cucumis sativus Trapusha Traditional Fruit Fresh fruits of C. sativus are chopped.(Cucurbitaceae) (Pipiknkna; knowledge Juice is extracted by squeezing and 120

Rata Kekiri) ml. of juice is given once a day.

Cuminum cyminum Jiraka Traditional Seeds The 30 gm. of dried seeds of C. cyminum(Apiaceae) (Suduru) knowledge are powdered. 120 ml. of boiling water

is added to the powder and kept about tenminutes and given for diabetic patients.

Curcuma longa Rajani Book21 Rhizome Dried rhizome of C. longa is pounded in(Zingiberaceae) (Ath-Kaha) Traditional to a fine powder. Half a teaspoonful of

knowledge powder is given twice a day.Fresh rhizome of C. longa is pounded andjuice is extracted by adding water.15 ml. to30 ml. of juice given thrice a day.

Desmodium gangeticum Shalaparni Traditional Entire Decoction is prepared with 60 gm. of(Fabaceae) (Undupiyaliya) knowledge plant dried entire plant or 120 gm. of fresh

entire plant of D. gangeticum and 120 ml.is given twice a day.Kada or Khyme is prepared with D.gangeticum is given for diabetic patients.




Elaeocarpus serratus Aravata Book22 Fruit Eaten as a fruit.(Elaeocarpaceae) (Weralu)

Elephantopus scaber Gojihva Book21 Entire Arka, a special method of preparing(Asteraceae) (Et-adi) plant medicine is prepared with E. scaber and

given to diabetic patient 15 to 30 ml. fora day. (To prepare Arka drug is soakedin water over a night and distilled withwater).

Eleusine coracana Ragi Book22 Seeds Decoction is prepared with 60 gm. of(Poaceae) (Kurakkan) Traditional seeds of E. coracana and 120 ml. is


Evolvulus alsinoides Visnukranta Book21 Entire Decoction is prepared with 60 gm. of(Convolvulaceae) (Vishnu plant dried entire plant of E. alsinoides and

Kranthi) 120 ml. is given twice a day.

Ficus benghalensis Nyagrodha Traditional Stem bark Decoction is prepared with 60 gm. of(Moraceae) (Maha Nuga) knowledge Root bark dried stem bark or root bark of F.

benghalensis and 120 ml. is given twicea day.

Ficus racemosa Udumbara Book22 Stem bark Decoction is prepared with 60 gm. of(Moraceae) (Attikka) Traditional Root bark dried stem bark or root bark of F.

knowledge racemosa and 120 ml. is giventwice a day.

Ficus religiosa Ashvatta Traditional Stem bark Decoction is prepared with 60 gm. of(Moraceae) (Bo gaha) knowledge Root bark dried stem bark or root bark or aerial

Aerial roots roots of F. religiosa and 120 ml. is giventwice a day.

Glycine max Raja shimbi Book29 Seeds Seeds of G. max are boiled and eaten(Papillionaceae) (Soya Bonchi) for breakfast or as a curry with rice.

382


Gmelina arborea Gambhari Traditional Stem and Decoction is prepared with 60 gm. of(Verbenaceae) (Eth Demata) knowledge Root bark dried stem bark or root bark of G.

arborea and 120 ml. is given twice aday.

Gossypium arboretum Karpasi Book23 Seeds Seeds are powdered and 10 gm. of G.(Malvaceae) (Kapu) arboretum is given twice a day with

whey water or Bees honey.

Gymnema sylvetre Meshashrungi Book29 Fresh Decoction is prepared with 120 gm. of(Asclepiadacece) (Bin nuga) leaves of fresh leaves of G. sylvetre and 120 ml.

the climber is given twice a day.

Hibiscus rosa-sinesis Japa Book25 Flowers Fresh flowers of H. rosa - sinesis are(Malvaceae) ( Pokuru put into boiling water and kept for some

Vadamal) time to cool. This is used as a drink.5-10 gm. of fresh flowers are given twicea day.

Hygrophylla longifolia Ikshura Traditional Entire Decoction is prepared with 60 gm. of(Acanthaceae) Kokilaksha knowledge plant dried entire plant of H. longifolia and

(Katu - ikiriya; 120 ml. is given twice a day.Neeramulliya)

Ipomoea aquatica Kalambi Traditional Leaves Fresh leaves are cooked and eaten as(Convolvulaceae) (Kankun) knowledge a curry.

Ipomoea batatas Sthulakanda Traditional Leaves Fresh 50 gm. of leaves of I. batatas(Convolvu- (Batala) knowledge are cut in to small piece and poundedlaceae) well. 100 ml. of water is added and

juice is extracted. This extracted juiceis given to drink.

Kokoona ceylanica Not known Traditional Inner Decoction is prepared with 60 gm. of(Celastraceae) (Kokun; knowledge bark dried inner bark of K. ceylanica and

Wana-potu) 120 ml. is given twice a day.

Lagerstroemia speciosa Not known Traditional Mature Decoction is prepared with 60 gm. of(Lythraceae) (Murutha) knowledge leaves dried mature leaves or ripen fruits of

Ripe fruits L. speciosa and 120 ml. is given twicea day.




Lasia spinosa Not known Book21 Fresh A salad prepared with fresh rhizome of(Araceae) (Kohila) Rhizome L. spinosa are given to diabetic patients

to take with other foods. Fresh rhizomeis cooked with coconut milk and given todiabetic patients to take with other foods.Khyme prepared with L. spinosa is givenfor diabetic patients.

Luffa cylindrica Dhamargava Book29 Seeds Seeds of L. cylindrical are powdered and(Cucurbi- (Niyan Leaves, given 5mg per day.taceae) Watakolu) Flowers

Lycopersicon esculentum Tamatar Book29 Fruits Fresh fruits are eaten as vegetable or(Solanaceae) (Thakkali) Seeds salads. Juice is extracted from chopped

fresh fruits of L. esculentum by squeezingand 120 ml. is given twice a day.

Melia azedarch Mahanimba Traditional Stem Decoction is prepared with 120 gm. of(Meliaceae) (Lunu Midella) knowledge bark fresh stem bark of M. azedarch or 60

gm. of dried stem bark 120 ml. is giventwice a day.

Memecylon umbellatum Anjani Book29 Leaves Decoction is prepared with 60 gm. of(Melastomaceae) (Kora kaha) dried leaves of M. umbellatum and


Merremia emarginata Akukarni Traditional Entire Decoction is prepared with 60 gm. of(Convolvulaceae) (Meekanpala) knowledge plant dried entire plant or 120 gm. of fresh

entire plant of M. emarginata and 120ml. is given twice a day.

Mimosa pudica Lajjalu Traditional Entire Decoction is prepared with 120 gm. of(Fabaceae) (Nidikumba) knowledge plant fresh entire plant of M. pudica and 120

ml. is given twice a day.

Momordica charantia Karawellaka Book21 Fresh fruit 50 gm. of fresh fruits of M. charantia(Cucurbitaceae) (Karavila) Traditional are chopped into small pieces and

knowledge pounded. 100 ml. of water is added and120 ml. of juice is extracted by squeezingand given once or twice a day.

Fresh 50 gm. of fresh leaves are crushed.leaves 100 ml. of water is added and 120 ml.

of juice is extracted by squeezing andgiven once or twice a day.

384


Momordica dioica Karkotaka Book21 Fresh The fruits of M. dioica are deseeded(Cucurbitaceae) (TumbaKaravila) fruit and cut in to thin slices. Then these

are crushed and juice is extracted bysqueezing. 30 ml. of juice is given once ortwice a day.

Murraya koenigii Kaintarya Traditional Leaves Fresh leaves of M. koenigii are pounded(Rutaceae) (Karapincha) knowledge and juice is extracted by squeezing. 120

ml. of the juice is given early morning tothe empty stomach.Decoction is prepared with 60 gm. of driedleaves of M. koenigii and 120 ml. is giventwice a day.60 gm. of dried leaves are to be boiled in1920 ml. of water until the volume reduceto 240 ml. 120 ml. of the decoction is giventwice a day.

Musa balbisiana Khadali Traditional Flowers Decoction is prepared with 60 gm. of(Musaceae) (Ati Kehel ) knowledge dried flowers of M. balbisiana and 120


Nauclea orientalis Kadamba Traditional Stem Decoction is prepared with 120 gm. of(Rubiaceae) (Bakmi) knowledge bark fresh stem bark of N. orientalis and


Nelumbo nucifera Padma Traditional Seeds Seeds of N. nucifera are powdered and(Nelumbonaceae) (Nelum) knowledge Roots 3-6 gm. given twice a day.

Roots are pounded and juice is extractedby squeezing. 10 - 20 ml. of juice isgiven once a day.

Oryza sativa Shali Traditional Roots Decoction is prepared with 120 gm. of(Poaceae) (Goyam; Vi) knowledg fresh roots of O. sativa and 120 ml. is

given twice a day.

Osbeckia octandra Not Known Traditional Leaves A salad is prepared with fresh leaves(Melastomaceae) (Heenbowitiya) knowledge and taken with both meals for about a

week.Decoction is prepared with 120 gm. offresh leaves of O. octandra and 120 ml.is given twice a day.




Passiflora foetida Mukkopeera Book22 Entire Decoction is prepared with 120 gm. of(Passifloraceae) (Pada wel) creeper fresh entire creeper of P. foetida and


Phaseolus vulgaris Not Known Book29 Pods Decoction is prepared with 120 gm. of(Fabaceae) (Bonchi) fresh pods of P. vulgaris and 120 ml.

is given twice a day. Boiled pods aregiven to cover the sufficient quantity ofthe meal.

Pongamia pinnata Karanja Book29 Stem Decoction is prepared with 60 gm. of(Fabaceae) (Magul bark dried stem bark of P. pinnata and 120 ml.

Karanda) is given twice a day.

Psidium guava Not Known Traditional Leaves Decoction is prepared with 120 gm. of(Myrtaceae) (Pera) knowledge fresh leaves of P. guava and 120 ml. is

given twice a day.

Phyllanthus emblica Amlaki Book23 Fruit Fresh fruits of P. emblica are pounded(Euphorbiaceae) (Nelli) and juice is extracted. 60 ml. of juice is

given twice a day.Fresh fruits are eaten as a food.Decoction is prepared with 60 gm. ofdried fruits P. embilica and 120 ml. isgiven twice a day.

Phyllanthus urinaria Bhu Dhatri Traditional Entire Decoction is prepared with 120 gm. of(Euphorbiaceae) (Rath knowledge plant fresh entire plant of P. urinaria and

Pitawakka) 120 ml. is given twice a day.

Piper betle Thambula Traditional Leaves Two or three fresh leaves of P. betle(Piperaceae) (Bulat-wel) knowledge are crushed and pounded. Juice is

extracted by sqeezing. Two teaspoonfulof juice is given twice a day.

Portulaca oleracae Lonika Book21 Aerial Decoction is prepared with 120 gm. of(Portulaceae) (Gneda kola) part fresh aerial part of the plant P. oleracae

and 120 ml. is given twice a day.Eaten as a vegetable.

386


Pterocarpus marsupium Asana Book21 Latex One teaspoonful of latex of P. marsupium(Fabaceae) (Gammalu) given daily.

Pterocarpus santalinus Rakta Traditional Stem Decoction is prepared with 60 gm. of(Fabaceae) Chandana knowledge bark dried stem bark of P. santalinus and

(Rath Hadun) Stem 120 ml. is given twice a day.

Rauwalfia serpentine Sarpagandha Book29 Fruits Fruits of R. serpentine are dried and(Apocynaceae) (Ekaveriya) powdered. 2.5 gm. of this powder is

given twice a day.(This is a drug which is widely used toreduce hypertension).

Saccharum officianarum Ikshu Traditional Leaves Decoction is prepared with 120 gm. of(Poaceae) (Uk) knowledge fresh leaves of S. officianarum and 120


Salacia chinesis Saptachakra Traditional Root Decoction is prepared with 60 gm. of(Hippocrateaceae) (Heen Himbutu) knowledge bark dried root bark of S. chinesis and 120


Salacia reticulata Kundika- Book21 Root Decoction is prepared with 60 gm. of(Hippocrateaceae) kanikawalli bark dried root bark of S. reticulata and 120

(Kothala- ml. is given twice a day.Himbutu)

Scoparia dulcis Not Known Traditional Entire Decoction is prepared with 120 gm. of(Scrophulariaceae) (Walkoth- knowledge plant fresh entire plant or 60 gm. of dried

thamalli) entire plant of S. dulcis and 120 ml. isgiven twice a day.10 gm. of dried powder of entire plantis given twice a day.

Sesbania sesban Jayanthi Traditional Leaves 2.5 gm. of dried leaves of S. sesban are(Fabaceae) (Senehe Kola) knowledge powdered and given once a day.




Setaria italica Kangu Traditional Seeds Khyme is prepared with handful of seeds(Poaceae) (Tana-hal) knowledge of S. italica by boiling with water and

given for diabetic patients.

Sphaeranthus indicus Mundi Traditional Entire Decoction is prepared with 60 gm. of(Asteraceae) (Mudamahana) knowledge plant dried entire plant or 120 gm. of fresh

entire plant of S. indicus and 120 ml. isgiven twice a day.Kada or Khyme is prepared with freshentire plant of S. indicus and given fordiabetic patients.

Spondias dulcis Amrata Book22 Stem bark Decoction is prepared with 60 gm. of(Anacardiaceae) (Amberella) dried stem bark of Spondias dulcis and


Strychnos potatorum Khataka Book28 Seeds Seeds of S. potatorum are ground with(Loganiaceae) (Ingini) rice washed water and made in to a

fine paste. 10 gm. is given twice a day.

Swertia chirayita Kiratha Traditional Entire Decoction is prepared with 60 gm. of(Gentina- (Kiratha) knowledge plant dried entire plant of S. chirayita andceae) 120 ml. is given twice a day.

Symplococos Lodhrah Traditional Stem Arka of S. cochinchinensis is given tocochinchinensis (Lodra) knowledge bark diabetic patient 15 to 30 ml. f or a day.(Symplocaceae) ( Preparation method of Arka is described

under E. scaber).

Syzygium caryophyllatum Jambu Traditional Stem Decoction is prepared with 60 gm. of(Myrtaceae) (Dan; knowledge bark dried stem bark of S. caryophyllatum

Heen dan) and 120 ml. is given twice a day.

Syzygium cumini Jambu Book24 Seeds Seeds of S. cumini are put into a wide(Myrtaceae) (Madan) mouth earthen pot and heated while

stirring until roasted. Roasted seeds arepounded well and 2.5 gm. of powder isgiven twice a day pouring with hot water.

Stem Decoction is prepared with 60 gm. of driedbark stem bark of S. cumini and 120 ml. is

given twice a day.

Syzygium malaccense Not Known Book27 Stem Decoction is prepared with 120 gm. of(Myrtaceae) (Jambu) bark fresh bark of S. malaccense and 120


388


Syzygium samarangens Not Known Book24 Stem Decoction is prepared with 60 gm. of(Myrtaceae) (Pini Jambu) bark dried stem bark of S. samarangense and


Tectona grandis Sthirasara Traditional Stem Decoction is prepared with 60 gm. of(Verbenaceae) (Thekka) knowledge bark dried stem bark of T. grandis and 120 ml.


Terminalia arjuna Arjuna Book 21 Stem Decoction is prepared with 60 gm. of(Combrta- (Kumbuk) bark dried stem bark of T. arjuna and 120 ml.ceae) is given twice a day.

Terminalia bellirica Vibhitaki Traditional Kernel of 2.5 to 5 gm. of pericarp of T. bellirica(Combrta- (Bulu) knowledge the seeds are given twice a day.ceae)

Terminalia chebula Abhaya Book 21 Kernel of 2.5 to 5 gm. of pericarp of T. chebula(Combrtaceae) (Aralu) the seeds of are given twice a day.

Thespesia populnea Parisha Book24 Stem Decoction is prepared with 120 gm. of(Malvaceae) (Suriya) bark fresh stem bark of T. populnea and 120


Tinospora cordifolia Guduchi Book23 Stem Decoction is prepared with 60 gm. of(Menispermaceae) (Rasakinda) dried stem of T. cordifolia and 120 ml.

is given twice a day.60 gm. of Fresh stem of T. cordifoliaare chopped into small pieces andpounded. 100 ml. of water is added and120 ml. of juice is extracted by squeezingand 15 to 30 ml. of juice given thrice a day.

Tinospora crispa Not Known Book26,29 Stem Decoction is prepared with 60 gm. of(Menisper- (Titta-kinda) dried stem bark of A. chundra and 120 ml.maceae) is given twice a day.

60 gm. of Fresh stem of T. crispa arechopped into small pieces and pounded.100 ml. of water is added and 120 ml.of juice is extracted by squeezing and15 to 30 ml. of juice given thrice a day.




Tragia involucrate Duralabha Traditional Entire Decoction is prepared with 120 gm. of(Euphorbiaceae) (Wel- knowledge Creeper fresh entire creeper of T. involucrate andKahambiliya) 120 ml. is given twice a day.

Trichosanthes dioica Patola Traditional Entire Decoction is prepared with 60 gm. of(Cucurbitaceae) (Dummella) knowledge Creeper dried creeper of T. dioica and 120 ml. is

given twice a day.

Trigonella foenum- graecum. Methi Traditional Seeds Seeds of T. foenum - graecum. are put(Fabaceae) (Ulu-hal) knowledge into a wide mouth earthen pot and heated

while stirring until roasted.Roasted seeds are pounded well andone teaspoonful of powder is given twicea day with water.

Vateria copallifera Ajakarna Traditional Fresh Kernel of the fruit of V. copallifera is(Dipterocarpaceae) (Hal) knowledge fruit scraped. Scraped kernel is tied with a

piece of cloth and hang in flowing water ora river over night to remove the bitter taste.Following day this washed scraped kernelis mixed with equal amount of wheat flourby adding little amount of coconut. Themixture is steamed and prepared thefood called Pittu. Pittu is a food eaten forbreakfast or dinner. It helps to reduce theblood glucose level.

Wattakaka volubilis Sarvakshira Traditional Fresh A salad prepared with fresh leaves of(Asclepiadaceae) Hemavalli knowledge Leaves W. volubilis are given to diabetic patients.

(Kiri-Anguna; Fresh leaves are cut into very thin slicesThiththa and mix with little scraped coconuts,

Anguna) salt, lemon juice, chopped onions andgreen chillies.

Xanthium strumarium Medhya Traditional Roots Decoction is prepared with 60 gm. of(Asteraceae) (Wal Rambutan; knowledge Seeds dried root of X. strumarium and 120 ml.

Uru Kossa) is given twice a day.Seeds are dried and powdered. 2.5 gm.to 5 gm. of powder is given twice a day.

Zingiber officinale Shunti Traditional Rhizome Fresh rhizome is pounded and juice is(Zingiberaceae) (Inguru) knowledge extracted by squeezing. 5-10 ml. is given

once a day.10 gm. of dried rhizome of Z. officinaleis boiled with water and given.

Ziziphus mauritiana Badara Book21 Fruits Ripen fruits are eaten as a fruit.( Rhamnaceae) (Masan; Leaves Decoction is prepared with 120 gms. of

Maha Debara) fresh leaves of Z. mauritiana and 120ml. is given twice a day.

390


Ziziphus rugosa Not Known Traditional Fruits Ripen fruits are eaten as a fruit by( Rhamnaceae) (Maha knowledge Leaves especially by school chidren in rural areas

Eraminiya) on their way to school.Decoction is prepared with 120 gm. offresh leaves of Z. rugosa and 120 ml.is given twice a day.

DISCUSSION

Ayurvedic physicians, traditional physicians and SriLankan society especially who are suffering from diabetesmellitus have a good knowledge on plants which cancontrol diabetes mellitus. Most of the people are able toidentify the plants which grow in their living areas. Somediabetic patients are used to take these plants to controlblood glucose level without an advice of a physician asthey are experienced with the effect of these plantsbecause their grand parents, relations are using. Somepatients use these plants to prepare salads, curries andas a fruit with normal meals as a preventive measure tocontrol the blood glucose level. Most of the diabeticpatients have knowledge on at least two or three plantseffective to control blood sugar. The 90 % of the patientshave tried these plants as a vegetable or a medicine.Many patients use more than one plant to treat the diseaseby themselves from time to time.Ayurvedic and traditionalmedicinal preparations are available prepared bycombining several herbs and metals to cure diabeticmellitus.

The hypoglycaemic activity of some plants havebeen experimentally demonstrated such as Aeglemarmelos13,15, Anacrdium occidentale12, Andrographispaniculata7, Artocarpus heterophyllus8, Bambusavulgaris8, Cucumis sativus19, Cuminum cyminum19,Ficus beghalensis20, Luffa aegyptiaca18, Osbeckiaoctandra8, Memecylon umbellatum9, Mormordicacharantia6,15, Mormordica dioica11, Phaseolusvulgaris19, Pterocarpus santalinus17, Salacia reticulata15,Syzygium cumini14, Tinospora crispa10, Trignonellafoenum-graceum16.

We can conclude that in Sri Lanka, that traditionaland Ayurvedic medicines are still used and constitute infact very rich heritage, which is obligatory to keep.Phytotherapy is a real tool of medicines for all people.

CONCLUSION

It can be concluded that in Sri Lanka, that traditionaland Ayurvedic medicines are still used and constitute infact very rich heritage, which is obligatory to keep.Phytotherapy is a real tool of medicines for all people.

REFERENCES

1. Davidsons principles and practice of medicine, ChurchillLivingstone, Medical division of Longman group U K Ltd.,UK, 16th edition 1991, p. 658-678.

2. Sushrutha Samhitha text with Sinhala translation by R.Buddhadasa, Department of languages, Colombo, Sri Lanka,1962, p. 294-298; 483-491.

3. Charaka Samhitha text with English translation by Prof P.V.Sharma, (ed and trans), Chaukhambha Orientalia, Varanasi, India,1983, p. 269-274.

4. Ashtanga Hridaya text with English translation by K.RShirikantha Murthy. (ed and trans), Krishnadas Academy,Varanasi, India, 1992, Vol. 2 : 92-99, 383-390.

5. Yoga Rathnakara text with Hindi translation, by V.L. Shastri,.(ed), Chaukhambha Orientalia, Varanasi, India,1988, Uttarardhap. 75-97.

6. Cakici,I., Hurmoglu,C., et.al., Hypoglycaemic effect ofMormordica charantia extracts in normoglycaemic orcyprohepatadine-induced hyperglycaemic mice., J.Ethnopharmacology 1994, 44 : 117-121.

7. Ahmad, M., Pauzi, A. and Yusof, M., Hypoglycaemic effectsof Andrographis paniculata Nees., Aust J. Med Herbalism1997, 9 : 3, 73-76.

8. Fernando, M.F., Thabrew, I., Karunanayake, E. H.,Hypoglycaemic activity of some medicinal plants in SriLanka. Gen. Pharmac, 1990, 21 : 5, 779-782.

9. Amalraj, T. and Iganacimuthu, S., Evaluation of thehypoglycaemic effect Memecylon umbellatum in normal andalloxan diabetic rats. J. Ethnopharmacology, 1998, 62 : 247-250.

10. Noor, H., Ashcroft. S.J.H., Pharmacological characterisationof antihyperglycaemic properties of Tinospora crispa extract.J. Ethnopharmacology, 1998, 62 : 7-13.

11. Fernadopulle, B.M.R., Karnanayake, E.H.,Ratnasooriya, W.D.,Oral hypoglycaemic effects of Mormordica dioica in the rats.J. Med. Sci. 1994, 22 : 137-139.

12. Kamtchouing, P., Sokeng, S. D., Moundiapa, P.F., Watcho, P.,Jasta, H.B., Lontsi, D., Protective role of Anacrdiumoccidentale extract against streptozotocin-induced dibetes inrats. J. Ethnopharmacology, 1998, 62 : 95-99.

13. Das, A.V., Padayatti,P.S., Paulose,C.S., Effect of leaf of Aeglemarmelos (L) Correae ex Roxb on histological and infrastructuralchanges in tissues of streptozotocin induced diabetic rats. IndianJournal of Experimental Biology April 1996, 341-345.

14. Prince, P.S.M., Menon,V.P., Pari, L., Hypoglycaemic activityof Syzygium cumini seeds: effect on lipid peroxidation in alloxandiabetic rats. J. Ethnopharmacology, 1998, 61 : 1-7.

15. Karunanayake, E.H., Welihinda,J., Sirimanne,S.R.,Sinnadorai,G., Oral hypoglycaemic activity of some medicinalplants of Sri Lanka, J.Ethnopharmacology, 1984, 11 : 223-231.



16. Alarcon-Aguilara, F.J., Roman-Ramos, R., Perez-Gutierrez, S.,Aguilar-Contreras, A., Contreras-Weber, C.C., Flores-Saeenz,J.L., Study of anti-hyperglycemic effect of plants used asantidiabetics. J .Ethnopharmacology, 1998, 61 : 101-110.

17. Rao, B.K., Giri,R., Kesavulu, M.M., Apparao, C., Effect oforal administration of bark extracts Pterocarpus santalinus onblood glucose level in experimental animals. J.Ethnopharmacology 2001, 74:69-74.

18. El-Fiky, K., Effects of Luffa aegyptiaca (seeds) and Carissaedulis (Leaves) extracts on blood glucose level of normal andstreptozotocin diabetic rats. J .Ethnopharmacology, 1996, 50:43-47.

19. Roman-Romes, R., Flores-Saenze, J.L., Alarcon-Agular, F.J.,Anti-hyperglycemic effect ofsome edible plants. J.Ethnopharmacology, 1995, 48: 25-32.

20. Fernando, M.R., Thabrew, M.I., and Karunanayaka, E.H. Oralhypoglycaemic activity of stem bark of Ficus beghalensis J.Med.Sci, 1987, 30 (2) :73-77.

21. Jayasekara, D.C.,1950, Arka Prakaranaya, Siriwardhanaprinters, Colombo, Sri Lanka p. 111.

22. Liyanaarchchi, S.K., 1986, Gruhaushadha Chinthamani,Gunasekara & Co, Anuradhapura, Sri Lanka p. 43-44.

23. Sabaragamuwe Vattoru Potha, 1966, Modern printers, Colombo,Sri Lanka p. 24.

24. Daya, K.A.G., Vaidyarathnaya, Vidyodaya printers, Colombo,Sri Lanka. p. 11.

25. Gunarathna, L., 1954, Pavula ath Veda Potha, Ratna printers,Colombo, Sri Lanka p. 110.

26. Gunasena, D., 1987, Vaidya Jivaniya, Modern printers,Colombo, Sri Lanka p. 52.

27. Rev Upananda, U., Godamune Paramparika HasthasaraAushadhaYoga Samgraha, Samayawardena Pothhala, Colombo,Sri Lanka p. 12.

28. Premachandra, D.W., 1934, Yoga Kauthukaya, SithuminaPrinters, Kandy, Sri Lanka p. 194.

29. Tissera, H. M. A & Thabrew, M. I., 2001, Medicinal plantsand Ayurvedic preparations used in Sri Lanka for the controlof Diabetes mellitus, Department of Ayurveda, Sri Lankap. 35-56.

30. mpcpdb.frlht.org.in/Nomenco_Bot2SK.html

< Y ^ Z ] } | _

I p t I Y I * L t v ] | w v A } | } o G B < p * w v < A

. G } . . . . s > } ] } | s > t . s > ] . } M A }

L o t o x I * ] | w v I * I p t I Y < w v M E L t v Y A ] } } o G B < p * w v | L Y M I w v < A w v Y $ A G B < p * w v < < J , w v e s > , t ~ , f v , I , w v > , | | M < Z ; J , g v E , } , w v O w vG < Z v I * < w v M Y o t @ I * o Y $ ] | w v I * w t v 1 2 6 G B < p * w v I p t I Y w v K < w v M I * L w v o Y $

herbs for dm

Documents

natural vegetationof

introductionsri lanka

multiple herbs

antidiabetic herbs

traditional physicianse

srilankan traditional

multiple decoctions

ayurvedic physicians