In Sanskrit, tri means three and phala means fruit. Triphala is a simple mix of three dried fruits in equal parts: amla (Phyllanthus emblica), bibhitaki (Terminalia bellirica) and haritaki (Terminalia chebula). It has been used in Ayurveda for centuries to support healthy digestion.
In Ayurveda, Triphala is classed as a rasayana, a rejuvenating preparation meant to support overall wellbeing. It is also one of the few formulas traditionally seen as suitable for all three doshas, the energies Ayurveda believes shape everybody. Each fruit is matched to one of them: amla to pitta, bibhitaki to kapha and haritaki to vata. Together, they were meant to keep the body in balance, which is why Triphala has long been taken as a gentle daily habit rather than an occasional fix.
Amla is sour and rich in natural vitamin C. Haritaki is bitter and full of tannins. Bibhitaki is earthy and astringent. Together, they offer a wider mix of plant compounds than any one fruit can give on its own.
Triphala is rich in polyphenols, natural plant compounds such as gallic acid and ellagitannins. Most polyphenols are not absorbed in the small intestine. Instead, they travel to the large intestine, where gut bacteria feed on them. Early studies suggest Triphala may support a healthy balance of gut bacteria, a prebiotic-like effect.
Some gut bacteria turn ellagitannins into compounds called urolithins, which scientists are now studying closely. Here is the surprising part: not everyone can make them. It depends on which bacteria live in your gut.
What this means for brands
Triphala fits easily into capsules, powders, gummies and herbal teas. It has a clean-label story that shoppers understand straight away: three whole fruits, a traditional recipe, nothing artificial.
Sometimes the newest idea in gut health is a very old one. Talk to us about botanical extracts for your next gut health product at www.phytoextractskp.com.
