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Boerhavia diffusa - Punarnava

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Punarnava, Boerhavia diffusa

Punarnava is a species of flowering plant in the four o'clock family which is commonly known as punarnava. It is taken in herbal medicine for pain relief and other uses. The leaves of punarnava are often used as a green vegetable in many parts of India. It's family is Nyctaginaceae.[1]

Uses

Parts Used

Chemical Composition

Major components are sitosterol, Esters of sitosterol, Punarnavine, Boerhaavia acid, Boeravinone, Palmitic acid and many other compounds are present in this plant.[2]

Common names

Language Common name
Kannada Gonajali, Komme gida, Kommegida
Hindi Varshbhu
Malayalam Talutama, Tamilama
Tamil Caranai, Caranai ver
Telugu Ambati madu, Atikamamidi
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Punarnavah, Raktakanda
English Red spiderling


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Kashaya (Astringent), Madhura (Sweet)

Guna

Laghu (Light), Ruksha (Dry)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Pitta, Kapha

Prabhava

Habit

Identification

Leaf

Kind Shape Feature
Simple Ovate-cordiform Leaf Arrangement is Opposite

[3]

Flower

Type Size Color and composition Stamen More information
Unisexual Pink 5-20 In terminal or axillary panicles of umbellate or capitate clusters

Fruit

Type Size Mass Appearance Seeds More information
Club-shaped anthocarp 7–10 mm (0.28–0.4 in.) long pome Fruiting throughout the year With hooked hairs {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

How to plant/cultivate

Boerhavia diffusa is widespread through much of the tropics and the subtropics and has also become naturalized in parts of the temperate zone Prefers a sunny position and a well-drained soil[4]

Commonly seen growing in areas

Photo Gallery

References

  1. Karnataka Aushadhiya Sasyagalu By Dr.Maagadi R Gurudeva, Page no:07
  2. Chemical constituents
  3. Morphology
  4. Cultivation Details

External Links