Jambul (Syzygium jambolana)
Background
Jambul is native to southern Asia, India, Indonesia, and Australia. The seed is hard, oval, and red brown to brown. Jambul fruit is eaten as a preserve; it tastes faintly astringent and aromatic, like a ripe apricot. The fruit contains volatile oil, fixed oil, resin, tannins, and gallic acid, as well as phenols, tannins, triterpenoids, glycosides, volatile oils, and alkaloids (jambosine).
Pharmacology
Animal studies have shown a pronounced hypoglycemic effect. It also has an anti-inflammatory effect in animals. The method of action may be independent of pancreatic function; it may alter the conversion of carbohydrates to glucose.
Clinical Applications
Jambul is astringent, carminative, hypoglycemic, antispasmodic, and stomatic. The seed is considered to be one of the most powerful hypoglycemic agents in the Ayurvedic repertory. In India, as little as 1 teaspoon per day of ground seed was a traditional treatment for NIDDM. Externally, the astringent action is useful for nosebleeds and wounds.
Dosage
Recommended dose is 0.3-2 g infusion, 1:1 in 25% alcohol, 2-4 ml t.i.d.
