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Overview of herbs available from Ceylon.
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5/19/2018 Sri Lanka Herbs
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AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009373
A Review on Herbs Used in treatment of Diabetes Mellitus
by 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 traditional
medicine and Ayurveda it is correlated with disease called Madhumeha. In Sri Lanka, Traditional and Ayurvedic
physicians treat diabetes mellitus very effectively. Information was obtained from traditional and Ayurvedic
physicians, 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 and
pastes. Decoctions are made using single or multiple herbs. Multiple decoctions usually contain hyperglycaemic
herbs such asCyperus rotundus, Aloe vera to minimize drastic hypoglycaemic complications as usually evident
with allopathic drugs. In addition, patients are recommended to consume antidiabetic herbs as food or drinks: as
chyme (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 six
plants 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.
INTRODUCTION
Sri Lanka has a long history of medical tradition
and the traditional learning of plant remedies for many
diseases including diabetes mellitus, persist until now. Sri
Lankan traditional and Ayurvedic physicians cure or
successfully control many diseases, including diabetes
mellitus, through herbal medicine. The King Ravana who
lived before three thousand years, wrote a treatise on
herbal medicine called Arka Prakasha, a book which
revealsa very highin-depth knowledge and understanding
of 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 subcontinent
and located between 50-100N and latitude and 790- 820E
longitude. Sri Lanka has a tropicalclimate with monsoons.
The average monthly temperature in the island is 13C
to 31C (55F to 87F). The country, receives average
precipitation of more than 3,810 mm (150 in) to 1,270
mm(about 50 in) of rain each year. The natural vegetationof Sri Lanka varies according to climatic zone and
elevation. Dense evergreen rain forests are found in the
south western lowlands. These natural gifts also help to
develop the knowledge in treatment by using herbs. The
Sri Lankan flora being very rich and diverse, has
contributed to the indigenous population accumulating a
vast heritage of traditional healing with medicinal plants.
Diabetes mellitus is a disease highly prevalent
in developed and developing countries. It is a chronic
disorder of carbohydrate metabolism marked by
hyperglycaemia and glycosuria; resulting from
inadequate production or use of insulin1.
According to Ayurveda, this is compared with
disease called Madhumeha. Aetiological factors,
Clinical features, and complications of Diabetersmellitus and Madhumeha are very much similar.
Aetiological factors of diabetes mellitus are still
uncertain. Genetic factors, viral infections, life style,
over eating; especially when combined with obesity
and under-activity, are associated with the development
of diabetes mellitus. Ayurveda also describes that the
aetiological factors of diabetes mellitus are hereditary
causes and insalubrious activities. Defective paternal
and maternal germinal seeds that cause the disease
are considered as hereditary causes. Excessive sleep,
use of soft cushions etc. for a long period, consumptionof curd, milk, jaggery, sugar, food made out of fresh
grains, flesh of domestic and aquatic animals, use of
fresh rain water and also stress generated through
unsatisfied sexual urges are considered as Insalubrious
activities2,3,4.
Clinical features of diabetes mellitus are polyuria,
perhaps nocturia, intense thirst, polyphagia, weight loss,
weakness and lassitude, pruritis vulvae and balanitis 1.
According to Ayurveda prodromal symptoms of
AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009, pp. 373-391
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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 burning
sensation in the palms and soles, lassitude, matting of
hair, stickiness of the skin all over the body, sweet taste
in the mouth and crawling of bees and ants on the body
and urine. Clinical features of diabetes mellitus are also
described in Ayurveda. They are urine become sweet
(similar to honey), astringent (Kashaya), rough (Ruksha)and pale in colour and depletion of tissue, whole body
become sweet (blood glucose level goes up). When the
urine itself becomes sweet and most probably even the
sweat will contain sugar, human sense may not be
sensitive to that. But insects, with their more acute
senses, would gather on the patients body and to places
where patient urinates2,3,4,5.
Diabetes mellitus is a disease well described in
Ayurveda and successfully managed by traditional and
Ayurvedic physicians in Sri Lanka. The present research
was carried out in order to collect and record the most of
medical knowledge which is scattered all over the island.
MATERIAL & METHODS
Method of data collect ion : Ethnobotanical
information was obtained from traditional Physicians,
Ayurvedic physicians and patients suffering from
Diabetes mellitus in Southern province, Western
province and Sabaragamuva province of Sri Lanka.
Data was also gathered from Ayurvedic text books
and old manuscripts.
Method of preparation of decoction : The 60
gm of dried drug or 120 gm of fresh drug are to be
boiled in 1920 ml of water until the volume reduce to
240 ml. The 120 ml of the decoction is given twice a
day.
Method of preparation of Khyme : Khyme is
prepared with selected herb is also given for diabetic
patients especially before breakfast. A thick gruel is
prepared by boiling a handful of red rice with water
and it is called Kada or Khyme. For this Khyme or
Kada 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. The
formulae were sorted, so as to show the medicinal values
of various parts of plants as given in table 1. They are
listed in alphabetical order with the scientific names in
italic, followed by the families, Sinhala name, parts used
in 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 and
the sediment is collected. The 10gm of this
sediment is mixed with Bees honey and
given 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 ofA. 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. isknowledge given twice a day.
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AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009375
Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
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.
Adiantu m 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 dried
root of A. marmelos and 120 ml is given
twice 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 a re p ou nd ed a nd j ui ce i s
extracted by squeezing. The 120 ml. of
this 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 other
foods.
Alpinia Rasna Traditional Rhizome The 2.5 gm of dried rhizome given once
galanga (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 ofA. sessilis are
(Amaranthaceae) (Mukunuwenna) cutin to smallpiece 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, and
tumeric powder. This mixture is heated on
a pan till it cooked and eaten with rice.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
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 strain
and drink.
Andrographis paniculata Bh un im ba Tradit ional Entire Decoction is prepared with 60 gm of dried(Acanthaceae) (Heen- knowledge plant entire plant of A. paniculataand 120 ml. is
binkohomba) given twice a day.
Anethum graveolens Satapushpa Book29 See ds Dried seeds of A. graveolansare 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 Tradit ional Le aves Tender leaves are eaten as a vegetable.
(Euphorbiaceae) (Heen Kebella) knowledge Decoction is prepared with 60 gm. of dried matured leaves ofA. lanceolata and
120 ml. is given twice a day.
Aporosa lindleyana Not known Tradit ional Le aves Tender leaves are eaten as a vegetable.(Euphorbiaceae) (Kebella) knowledge Decoction is prepared with 60 gm. of
dried matured leaves ofA. 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) ) Tradit ional matured fresh matured leaves of A. heterophyllus
knowledge Leaves and 120 ml. is given twice a day.
Averrhoa bilimbi Brihaddala Book22 Frui ts Fresh fruits as eaten.
(Oxadaceae) (Bilin) Leaves Fresh leaves of A. bilimbiare pounded and
juice is extracted by squeezing and 50-100ml. of juice is given once a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Azadirachta indica Ni mba Traditional Stem Decoction is prepared with 60 gm. of dried
(Meliaceae) (Kohomba) knowledge stem bark of A. indicaand 120 ml. is given
twice a day.
Bambusa vulgaris Venu Traditional Tender Decoction is prepared with 120 gm. of (Bambusaceae) (Una, Kaha Una) kn owl ed ge Le aves 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 Kanch anara Traditional Flo wers 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) ofB. hispidais chopped in to small pieces
and juice is extracted by squeezing. 60 -
120 ml. is given twice a day.
Brassica oleraceae Patta Gobhi Book29 Le aves Fresh leaves of B. oleraceae are eaten
(Burseraceae) (Gova) as a vegetable.
Butea monosperma Palasha Book21 Flowers Dry flowers of B. monospemaare pounded
(Fabaceae) (Kela; Gas Kela) and 12 gm. of this powder is given twicea 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.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Caesalpinia digyna Bakeri Traditional Root Decoction is prepared with 120 gm. of
(Fabaceae) (Vakirimul) knowledge dried stem bark of C. digynaand 120 ml.
is given twice a day.
Caesalpinia sappan Patranga Traditional Stem Decoction is prepared with 60 gm. of
(Fabaceae) (Pathagi ) knowledge dried stem bark of C. sappanand 120 ml.
is given twice a day.
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 over
the 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 Tradit ional Le aves 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 and
120 ml. of juice is extracted by squeezing
and given once or twice a day.
Caseria zeylanica Not known Tradit ional Stem bark Decoction is prepared with 60 gm of dried
(Flacourtiaceae) (Wal-Waraka) knowledge Root bark stem bark or root bark ofC. zeylanica and120 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. alataand 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.
Po ds is given twice a day.
Flowers
Cassia fistula Aragvadha Tradit ional Stem bark Deco ctio n is p rep ared with 60 gm. of (Fabaceae) (Ehala) knowledge dried stem bark of C. fistula and 120 ml.
is given twice a day.
Cassia sophera Ka sa ma rd a Tradit ional Bark Seed Deco ctio n 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. sophera
are powdered and 5-10 gm. of this is given
twice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Catharanthus rosea Nityakalyani Traditional Root Decoction is prepared with 60 gm. of
(Apocyna- (Mini-mal) knowledge dried roots of C. rosea and 120 ml. is
ceae) given twice a day.
Centella asiatica Manduka Parni Tradit io nal Entire Dec octi on is pr ep ar ed wi th 6 0 gm. o f (Apiaceae) (Gotukola) knowledge plant dried entire plant or 120 gm. of fresh
entire plant of C. asiatica and 120 ml. is
given twice a day.
Fresh entire plant of C. asiatica is pounded
and juice is extracted by squeezing. The
120 ml. of this juice is given twice a day.
Khyme or Kada is prepared withC. asiatica
is also given for diabetic patients especiallybefore breakfast. Salads are prepared with
fresh leaves and eaten with other foods.
Citrullus colocynthis Indravaruni Traditional Fruit Dried roots or fruits of C. colocynthis are
(Cucurbitaceae) (Yakkomadu) kn owl ed ge Ro ot made into powder. 500mg. of powder of fruits or 1 -3 gm. of powder of roots are
given 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. aurantiumand 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 l eaves or entire creeper of C.
plant grandis and 120 ml. is given twice a day.
Cordia dichotoma Shleshmataka Tradit ional Stem Decoction is prepared with 60 gm. of dried
(Boraginaceae) (Lolu) knowledge bark stem bark of C. dichotoma and 120 ml.
is given twice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
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) kn owl ed ge Plant Decoction i s prepared with 120 gm. of
of entire plant or 60 gm. of seeds of
C. sativum and 120 ml. is given twice
a day.
Costus specious Kebuka Traditional Leaves Leaves of C. specious are cut into thin
(Zingiberaceae) (Thebu) knowledge slices scraped. Coconut, s alt and very l ittle
amount tumeric powder is added andmixed well. The mixture is heated on a
pan and lightly cooked. This is calledMallum and eaten with rice.
Kada or Khyme is prepared with fresh
leaves of C. specious and given for
diabetic patients.
Cucumis callosus Indravaruni Tradi tional S ee ds 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 ten
minutes and given for diabetic patients.
Curcuma longa Rajani Book21 Rhizome Dried rhizome of C. longais pounded in
(Zingiberaceae) (Ath-Kaha) Traditional to a fine powder. Half a teaspoonful of
knowledge powder is given twice a day.
Fresh rhizome ofC. longa is pounded andjuice is extracted by adding water.15 ml. to
30 ml. of juice given thrice a day.
Desmodium gangeticum Shalaparni Traditional Entire Decoction is prepared with 60 gm. of
(Fabaceae) (Undupiyaliya) knowledge plant dried enti re pl ant or 120 gm. of fresh
entire plant ofD. gangeticumand 120 ml.
is given twice a day.
Kada or Khyme is prepared with D.
gangeticum is given for diabetic patients.
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AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009381
Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Elaeocarpus serratus Aravata Book22 Fruit Eaten as a fruit.
(Elaeocarpaceae) (Weralu)
Elephantopus scaber Gojihva Book21 Entire Arka , a s pe ci al me th od o f pr ep ari ng(Asteraceae) (Et-adi) plant medicine is prepared with E. scaber and
given to diabetic patient 15 to 30 ml. for
a day. (To prepare Arka drug is soaked
in water over a night and distilled with
water).
Eleusine coracana Ragi Book22 S ee ds Decoction is prepared with 60 gm. of
(Poaceae) (Kurakkan) Traditional seeds of E. coracana and 120 ml. is
knowledge given twice a day.
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 Tradit ional Stem bark Decoction is prepared with 60 gm. of
(Moraceae) (Maha Nuga) k no wl ed ge Root bark d ri ed s tem ba rk or r oo t b ark 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) Tradit ional Root bark dried stem b ark or roo t bark of F.
knowledge racemosa and 120 ml. is given
twice a day.
Ficus religiosa Ashvatta Tradit ional Stem bark Decoction is prepared with 60 g m. of
(Moraceae) (Bo gaha) knowledge Root bark dried stem bark or root bark or aerial
Aerial roots roots of F. religiosaand 120 ml. is given
twice 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.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Gmelina arborea Ga mbh ar i Tradi tional Stem and Decoction is prepared with 60 gm. of
(Verbenaceae) (Eth Demata) kn owl ed ge Root bark dri ed stem bark or root ba rk of G.
arborea and 120 ml. is given twice a
day.
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 twice
a 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 Ka la mb i 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 pounded
laceae) 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) kn owl ed ge le aves d ri ed ma tu re l eaves or ri pe n f ru it s o f
Ripe fruits L. speciosa and 120 ml. is given twice
a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
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 rhizome
is cooked with coconut milk and given to
diabetic patients to take with other foods.Khyme prepared with L. spinosais given
for 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 ofL. esculentum by squeezing
and 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 given
twice a day.
Memecylon umbellatum Anjani Book29 Leaves Decoction is prepared with 60 gm. of (Melastomaceae) (Kora kaha) dried leaves of M. umbellatum and
120 ml. is given twice a day.
Merremia emarginata Akukarni Traditional Entire Decoction is prepared with 60 gm. of (Convolvulaceae) (Meekanpala) k no wl ed ge pla nt dried entire plant or 120 gm. of fresh
entire plant of M. emarginata and 120
ml. 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 and
120 ml. of juice is extracted by squeezing
and 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 and
given once or twice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
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 by
squeezing. 30 ml. of juice is given once or
twice 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 to
the empty stomach.
Decoction is prepared with 60 gm. of dried
leaves ofM. koenigiiand 120 ml. is given
twice a day.60 gm. of dried leaves are to be boiled in
1920 ml. of water until the volume reduce
to 240 ml. 120 ml. of the decoction is given
twice a day.
Musa balbisiana Khadali Traditional Flowers Decoction is prepared with 60 gm. of
(Musaceae) (Ati Kehel ) knowledge dried flowers of M. balbisiana and 120ml. is given twice a day.
Nauclea orientalis Kadamba Traditional Stem Decoction is prepared with 120 gm. of
(Rubiaceae) (Bakmi) knowledge bark fresh stem bark of N. orientalis and
120 ml. is given twice a day.
Nelumbo nucifera Padma Traditional Seeds Seeds of N. nucifera are powdered and(Nelumbonaceae) (Nelum) knowledge Roo ts 3-6 gm. given twice a day.
Roots are pounded and juice is extracted
by squeezing. 10 - 20 ml. of juice is
given 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. of
fresh leaves of O. octandraand 120 ml.
is given twice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Passiflora foetida Mukkopeera Book22 Entire Decoction is prepared with 120 gm. of
(Passifloraceae) (Pada wel) creeper fresh entire creeper of P. foetida and
120 ml. is given twice a day.
Phaseolus vulgaris Not Known Book29 P od s Decoction is prepared with 120 gm. of
(Fabaceae) (Bonchi) fresh pods of P. vulgaris and 120 ml.
is given twice a day. Boiled pods are
given 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. pinnataand 120 ml.
Karanda) is given twice a day.
Psidium guava Not Known Tradit ional Le aves 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. of
dried fruits P. embilica and 120 ml. is
given 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.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
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 Sar pa gan dh a 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 to
reduce hypertension).
Saccharum officianarum Ikshu Traditional Leaves Decoction is prepared with 120 gm. of
(Poaceae) (Uk) knowledge fresh leaves of S. officianarum and 120
ml. is given twice a day.
Salacia chinesis Saptachakra Traditional Root Decoction is prepared with 60 gm. of
(Hippocrateaceae) (Heen Himbutu) knowledge bark dried root bark of S. chinesis and 120ml. is given twice a day.
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 plant
is 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.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Setaria italica Kangu Traditional See ds 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) k no wl ed ge pla nt 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 for
diabetic patients.
Spondias dulcis Amrata Book22 Stem bark Decoction is prepared with 60 gm. of
(Anacardiaceae) (Amberella) dried stem bark of Spondias dulcis and
120 ml. is given twice a day.
Strychnos potatorum Khataka Book28 Seeds Seeds of S. potatorum are ground with
(Loganiaceae) (Ingini) rice washed water and made in to afine 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 and
ceae) 120 ml. is given twice a day.
Symplococos Lodhrah Traditional Stem Arka of S. cochinchinensis is given to
cochinchinensis (Lodra) k no wl ed ge 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 J ambu Book24 Seeds Seeds of S. cumini are put into a wide
(Myrtaceae) (Madan) mouth earthen pot and heated while
stirring until roasted. Roasted seeds are
pounded well and 2.5 gm. of powder is
given twice a day pouring with hot water.Stem Decoction is prepared with 60 gm. of dried
bark stem bark of S. cumini and 120 ml. isgiven 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
ml. is given twice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Syzygium samarangens Not Known Book24 Ste m Decoction is prepared with 60 gm. of
(Myrtaceae) (Pini Jambu) bark dried stem bark of S. samarangense and
120 ml. is given twice a day.
Tectona grandis Sthirasara Traditional Stem Decoction is prepared with 60 gm. of (Verbenaceae) (Thekka) knowledge b ark dried stem bark of T. grandis and 120 ml.
is given twice a day.
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 be llirica 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 Ste m Decoction is prepared with 120 gm. of
(Malvaceae) (Suriya) bark fresh stem bark of T. populnea and 120
ml. is given twice a day.
Tinospora cordifolia Guduchi Book23 Ste m Decoction i s prepared with 6 0 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 and
pounded. 100 ml. of water is added and
120 ml. of juice is extracted by squeezing
and 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 ofA. chundraand 120 ml.
maceae) is given twice a day.
60 gm. of Fresh stem of T. crispa are
chopped into small pieces and pounded.
100 ml. of water is added and 120 ml.
of juice is extracted by squeezing and
15 to 30 ml. of juice given thrice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Tragia involucrate Duralabha Traditional Entire Decoction is prepared with 120 gm. of
(Euphorbiaceae) (Wel- knowledge Creeper fresh entire creeper ofT. involucrate and
Kahambiliya) 120 ml. is given twice a day.
Trichosanthes dioica Patola Traditional Entire Decoction is prepared with 60 gm. of
(Cucurbitaceae) (Dummella) k no wl ed ge Cre epe r dried creeper of T. dioicaand 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 and
one teaspoonful of powder is given twice
a day with water.
Vateria copallifera Ajakarna Traditional Fresh Kernel of the fruit of V. copallifera is
(Dipterocarpaceae) (Hal) k no wl ed ge 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 kernel
is mixed with equal amount of wheat flour
by adding little amount of coconut. Themixture is steamed and prepared the
food called Pittu. Pittu is a food eaten for
breakfast or dinner. It helps to reduce the
blood glucose level.
Wattakaka volubilis Sarvakshi ra Tradit ional Fre sh 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 slices
Thiththa and mix with little scraped coconuts,
Anguna) salt, lemon juice, chopped onions andgreen chillies.
Xanthium strumariu m 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 givenonce a day.
10 gm. of dried rhizome of Z. officinaleis boiled with water and given.
Ziziphus mauritiana Badara Book21 Frui ts 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 120
ml. is given twice a day.
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Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Ziziphus rugosa Not Known Traditional Fruits Ripen fruits are eaten as a fruit by
( Rhamnaceae) (Maha knowledge Leaves especially byschoolchidren in rural areasEraminiya) on their way to school.
Decoction is prepared with 120 gm. of
fresh leaves of Z. rugosa and 120 ml.is given twice a day.
DISCUSSION
Ayurvedic physicians,traditional physicians and Sri
Lankan society especially who are suffering fromdiabetes
mellitus have a good knowledge on plants which can
control diabetes mellitus. Most of the people are able to
identify the plants which grow in their living areas. Some
diabetic patients are used to take these plants to control
blood glucose level without an advice of a physician as
they are experienced with the effect of these plants
because their grand parents, relations are using. Some
patients use these plants to prepare salads, curries andas a fruit with normal meals as a preventive measure to
control the blood glucose level. Most of the diabetic
patients have knowledge on at least two or three plants
effective to control blood sugar. The 90 % of the patients
have tried these plants as a vegetable or a medicine.
Many patients use more than one plant to treat the disease
by themselves fromtime to time.Ayurvedic and traditional
medicinal preparations are available prepared by
combining several herbs and metals to cure diabetic
mellitus.
The hypoglycaemic activity of some plants have
been exper ime ntally demon strated such as Aegle
marmelos13,15, Anacrdium occidentale12, Andrographis
panicu lata 7, Artocarpus heterophyllus8, Bambusa
vulgaris8, Cucumis sativus19, Cuminum cyminum19,
Fic us beg halen sis20, Luffa aegyptiaca18, Osbeckia
octandra 8, Memecylon umbellatum9, Mormordica
charantia6,15, M or mo rd ic a d io ic a11 , Phaseolus
vulgaris19, Pterocarpus santalinus17, Salacia reticulata15,
Syzygium cumini14, Tinospora crispa10, Trignonella
foenum-graceum16.
We can conclude that in Sri Lanka, that traditional
and Ayurvedic medicines are still used and constitute in
fact very rich heritage, which is obligatory to keep.
Phytotherapy is a real tool of medicines for all people.
CONCLUSION
Itcan be concluded that in Sri Lanka, that traditional
and Ayurvedic medicines are still used and constitute in
fact very rich heritage, which is obligatory to keep.
Phytotherapy is a real tool of medicines for all people.
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30. mpcpdb.frlht.org.in/Nomenco_Bot2SK.html
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