Triphala (Three Fruits)

Triphala is a combination of three dried fruits: Amalaki (Emblica officinalis), Bibhitaki (Terminalia bellirica), and Haritaki (Terminalia chebula), typically combined in equal proportions. Key nutritional and bioactive components include: Vitamin C (ascorbic acid) from Amalaki at approximately 600–900 mg per 100g of dried fruit, though bioavailability is enhanced by the presence of tannins that stabilize it; Tannins (ellagitannins, gallotannins) including emblicanin A and B, chebulagic acid, chebulinic acid, and punicalagin at approximately 15–35% of dry weight, contributing to antioxidant activity; Gallic acid and ellagic acid as primary polyphenols at approximately 1–5% dry weight, with moderate oral bioavailability (10–30%) influenced by gut microbiota conversion to urolithins; Dietary fiber (soluble and insoluble) at approximately 25–35% dry weight, supporting bowel regularity and prebiotic effects; Flavonoids including quercetin and rutin at trace to low concentrations (~0.1–0.5% dry weight); Triterpenoids such as arjungenin and bellericaside contributing adaptogenic properties; Minor minerals including iron (~3–5 mg/100g), calcium (~50–80 mg/100g), phosphorus, and potassium; Low macronutrient profile with approximately 3–5g protein, 1–2g fat, and 60–70g carbohydrates per 100g dry weight. Bioavailability notes: polyphenol absorption is highly dependent on gut microbiome composition; tannin-protein binding may reduce protein digestibility; water-soluble vitamin C is best preserved in fresh preparations; standardized extracts improve consistency of bioactive delivery.