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International Journal of Indian Medicine
IIFS Impact Factor: 4.125

ISSN: 2582-7634

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Review Article


Year: 2025 |Volume: 6 | Issue: 04 |Pages: 13-24


Aamra Phala (Mangifera indica L.) as Mahabhaishajya - A Comprehensive Review

About Author

Bodade A.G., 1 , Dixit V.R.2

1PhD (Sch), Assistant professor, Department of Rasashastra, TAMV, Pune.

2PhD Guide, Redesignated Associate professor, Department of Rasashastra, TAMV, Pune.

Correspondence Address:

Dr. Ashwini G. Bodade Assistant professor, PhD (Sch), Dept.Of Rasashastra, Tilak Ayurved Mahavidyalaya, Pune Contact No- 8080284648 Email: ashwini.bodade330@gmail.com

Date of Acceptance: 2025-04-26

Date of Publication:2025-05-15

Article-ID:IJIM_372_05_25 http://ijim.co.in

Source of Support: Nill

Conflict of Interest: None declared

How To Cite This Article: Bodade A.G., Dixit V.R. Aamra Phala (Mangifera indica L.) as Mahabhaishajya - A Comprehensive Review. Int J Ind Med 2025;6(4):13-24 DOI: http://doi.org/10.55552/IJIM.2025.6402

Abstract

Aamra (Mangifera indica L.) commonly known as “King of Fruits”. Aamra has commercial importance in India. The Aamra fruit has three main parts: Phala Magaj (pulp), Phala twak (peel), and Aamra beejmajja (kernel). The pulp is the most-consumed part, while the peel and kernel are usually discarded though they have nutritional and medicinal significance.Mahabhaishajya is an Ayurvedic term that refers to Aahara (food), as the superior medicine. This review article is presented to study Aamra as a Mahabhaishajya, a complete food (Aahariya Dravya) with significant medicinal property, by compiling all the information on phytochemical and pharmacological activities of three different parts and at the both ripe and unripe stage of Aamra according to literature review and published research.

 

Keywords: Mangifera indica L., mangiferin, pharmacological properties, Pakwa Aamra, Apakwa Aamra

Introduction

Aamra (Mangifera indica L.), known as Aamra in Sanskrit is the king of fruits which has a delicious taste and fragrance with high nutritional value. It belongs under the Anacardiaceae family. Major parts of Aamra fruit are Peel, Pulp and Seed. According to Ayurveda, Aamra as a whole fruit is having nutritive and medicinal properties.  India is the leading Aamra producer in the world, producing an estimated 24.7 million tons of Aamras annually. This number accounts for almost half of the entire global Aamra production. Although the Aamras are grown and harvested in India, very few of the Aamras are distributed in the worldwide market. Less than 1% of the total Aamras grown are released for international trade or sale. India is the leading consumer of Aamras worldwide and consumes most of the Aamras produces1.  The production of Aamra continues to rank it as the predominant tropical fruit in the 21st century.

Aim and Objectives:

AIM-To corelate pharmacological properties and therapeutic uses of Aamra Phala with ancient and modern available literature.

OBJECTIVE-

  1. To compile Pharmacological properties of Aamra at both ripe and unripe stage according to Ayurvedic Literature and Research Studies.
  2. To compile Therapeutic uses of Aamra at both ripe and unripe stage according to Ayurvedic Literature and Research Studies.
  3. To review the phytochemical composition at the both ripe and unripe stage
  4. To corelate Pharmacological Action of Different parts of Aamra according to Ayurvedic Samhitas and previous research Studies

MATERIALS AND METHODOLOGY-

  1. Literature, published journals and Research work related with Aamra were reviewed
  2. Physicochemical properties of Aamra were correlated
  3. Observations from above data were noted and inferences related to aim of the study were concluded

  1. Aamra Phala Description:

According to Ayurveda Both unripe (Apakwa Aamra) and ripe (Pakwa Aamra) fruits have different properties (Gunakarma) and different medicinal use (Rogaghnata). According to previous research study Aamra at both unripe stage (Apakwa Aamra) and ripe (Pakwa Aamra) showed different medicinal action and different constituents. 

  1. COMPOSITIONS OF AAMRA PHALA6

Various Macronutrients like carbohydrates, proteins, amino acids, lipids, fatty, and organic acids and Micronutrients (vitamins and minerals), Phytochemicals (phenolic, polyphenol, pigments, and volatile constituents) are present in Aamra

  1. CHEMICAL COMPOSITION7-
  1. Apakwa Aamra phala-

21% (Water), 61.5% water soluble constituents, Cellulose 5% etc

Ash Content- 0.23%, Carbohydrates- 5.83%, Proteins- 0.83%, Saponification value- 15.10, Iodine values -0.49, Vitamin C - 2.49%, Vitamin B - 0.09%, Vitamin A - 7.7 x 10-5%, Sodium- 0.19%, Potassium-0.12%, Calcium-32.02%, Magnesium-2.5%, Phosphorous-20.79%, Iron-3.91%

  1. Pakwa Aamra phala: Saitric acid and starch, water content - 82.9%, Ash Content-1.2%, Carbohydrates- 14.75%, Proteins- .05%, Saponification value- 3.53, Iodine values -17.23, Vitamin C- 0.04 %, Vitamin B - 0.13%, Vitamin A - 39.4%, Sodium-3.44%, Potassium-3.44%., Calcium-3.44%., Magnesium-3.44%., Phosphorous- 3.44%., Iron-3.44%.
  2. Aamra phala Twak / Peel of Mango fruit: Tanin (16% - 20%).
  3. Aamra Beejamajja /Seed kernel: Gallic and Tannic acid, Fat, Sugar, Gum, Starch.
  4. Aamra phala magaj / Fruit juice: Vit C, and A.

OBSERVATIONS

OBSERVATIONS-

  1. Unripe Aamra phala is having Deepan, Ruchikar, Trushnadaaha shamak, Daahashamak action due to its Amla rasa, Amla vipaka, Ushna Veerya and Laghu ruksha guna
  2. Ripe Aamra phala is having Snehan, Anuloman, Rhudya, shonitsthapan, Vrushya, balya, varnya, bruhan property due to its Madhur Rasa, Madhur vip[aak, Sheeta veerya and Guru, snigdha guna.
  3. Active compound of Aamra phala, Mangiferin (Polyphenol) has antitumor, immunomodulatory, antidiabetic, antibacterial, antiviral, antioxidative, anthelminthic, antiallergic, anti-HIV, and anti-inflammatory activity.
  4. According to Ayurvedic literature Aamra beejmajja (Seed kernel) has Krumighna, Garbhashaya, Shothaghna, Atisaraghna, Mutr-Purish Sangrahniya, Sweta-rakta pradarnaashak, Raktarodhaka Vranaropaka, Stambhana action.
  5. Aamra Phala twak (Peel) has Krumighna, Shothaghna, Vranaropana action.
  6. Aamra phala magaj (Pulp) has Hrudya, Shonitasthapana, Balya, Bruhana, Vrushya guna.
  7. All parts of Aamra ie Ammra manjiri, Aamra phala twak, Aamra beejmajja, Aamra Phala Magaj, Aamra patra are used therapeutically.
  8. Some Formulations of all parts of Aamra are mentioned in table no.5 showing its Therapeutic properties.

Discussion

According to Ayurvedic literature Ripe and Unripe Aamra phala is having different medicinal properties. Research studies of Mangiferin (Polyphenol) has maximum pharmacological activities. Amara phala as a whole is the best sources of nutrient, such as carbohydrates, proteins, and fatty acids. Aamra Phala twak (peel) is containing pectin, dietary fibre, vitamins, carotenoids, and phenolic compounds, having health-promoting effects.

Aamra Phala magaj (pulp) is also a good source of micronutrients such as calcium, phosphorus, iron, and vitamins (vitamins C and A). Aamra beejmajja (Seed Kernel) is having Antioxidant, Antibacterial, anti-inflammatory activity.

Conclusion

Based on these literature and research studies indicates that all the three parts of Aamra phala have nutritional value and medicinal action. Aamra phala as whole is having Nutritive as well as curative benefits at both the stages also ie. Unripe and ripe stage.

According to these findings can be stated as Aamra phala as a Mahabhaishajya, a complete food with medicinal effect.

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