Salacia Reticulata

is a large woody climbing plants.

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WHAT

Botanical name : Salacia reticulata
Family : Hippocrateacaea
Common Name : Salacia, Kotalahimbatu, Marking Nut Tree, Saptarangi
Part used : Root and stem

S. reticulata is a large woody climbing plants, widely distributed in India, Sri Lanka, China, Thailand, Indonesia and Brazil. The greenish grey color bark of the plant is smooth, with white inside.[1]C. Forskohlii extract has great benefits in weight management through fat metabolism.

Phytochemistry

The major phytoconstituents of S. reticulata include mangiferin, salacinol, kotalanol and ponkoranol have been proved as the anti-diabetic principles.[1-3]

Clinical indication

Salacia roots have been used in Ayurvedic medicine for diabetes and obesity since antiquity, and have been extensively consumed in Japan, United States and other countries as a food supplement for the prevention of diabetes and obesity.[4] Extract has been reported to prevent human postprandial hyperglycemia and to decrease the fasting plasma glucose and body mass index (BMI) in mild type II diabetic patients.S. reticulata roots are being used  in the treatment of itching and swelling, asthma, thirst and amenorrhea.[5]

references

Shivaprasad et al. 2014. ?-Glucosidase and pancreatic lipase inhibitory activity of SALCITAL-Plus – A standardized extract of
Salacia reticulate. Euro Academic Res. I(10) 3666-3684.

Choudhary et al. 2005. Antimicrobial activity of root bark of Salacia reticulata. Anc Sci Life. 25: 4–7.

Akase et al. 2011. Preventive effects of Salacia reticulata on obesity and metabolic disorders in TSOD Mice. Evid Based Complement Alternat Med. 52 (2011): 484-590.
Li et al. 2008. Salacia root, a unique Ayurvedic medicine, meets multiple targets in diabetes and obesity. Life Sci. 82(21-22):1045-9.
5. Shivaprasad et al. 2013. Salacia reticulata improves serum lipid profiles and glycemic control in patients with prediabetes and mild to moderate hyperlipidemia: A double-blind, placebo-controlled, randomized trial. J Med Food. 16 (6): 564–568