Xclzear Document

AYU-VOL.
373 30, NO. 4 (OCTOBER-DECEMBER) 2009, pp. 373-391 AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009
A Review on Herbs Used in treatment of Diabetes Mellitus

by Sri Lankan Ayurvedic and Traditional Physicians
E.R.H.S.S. EDIRIWEERA * W. D. RATNASOORIYA **
Institute of Indigenous Medicine, University of Colombo, Rajagiriya, Sri Lanka.
ABSTRACT : Diabetes mellitus has no known permanent cure and is highly prevalent worldwide. In traditional
medicine and Ayurveda it is correlated with disease called Madhumeha. In Sri Lanka, Traditional and Ayurvedic
physicians treat diabetes mellitus very effectively. Information was obtained from traditional and Ayurvedic
physicians, Ayurvedic text books and old manuscripts. According to these, various parts of several herbs are used:
flowers (Butea monospema), leaves (Adhathoda vasica), fruits (Momordica dioica), seeds (Syzygium cumini),
stems (Tinospora cordifolia), stem bark (Ficus religiosa), root bark (Salacia reticulate ) roots (Oryza sativa),
aerial roots (Ficus benghalensis), rhizome (Alpinia galanga) bulb (Allium sativum), creeper (Passiflora foetida)
and entire plant (Scoparia dulcis). These are prepared in different forms like powders, decoctions, juices and
pastes. Decoctions are made using single or multiple herbs. Multiple decoctions usually contain hyperglycaemic
herbs such as Cyperus rotundus, Aloe vera to minimize drastic hypoglycaemic complications as usually evident
with allopathic drugs. In addition, patients are recommended to consume antidiabetic herbs as food or drinks: as
chyme (Osbeckia octandra), curries (Lassia spinos), salads (Centella asiatica), spices (Trigonella foenum-
graecu), fresh fruits (Phyllanthus embelica), or as a drink (Camellia sinesis). About one hundred and twenty six
plants belonging to fifty one families are used to treat diabetic patients in Sri Lanka.
Key words : Diabetes mellitus, Madhumeha, Herbs.
INTRODUCTION Diabetes mellitus is a disease highly prevalent

Sri Lanka has a long history of medical tradition in developed and developing countries. It is a chronic
and the traditional learning of plant remedies for many disorder of carbohydrate metabolism marked by
diseases including diabetes mellitus, persist until now. Sri hyperglycaemia and glycosuria; resulting from
Lankan traditional and Ayurvedic physicians cure or inadequate production or use of insulin 1.
successfully control many diseases, including diabetes According to Ayurveda, this is compared with
mellitus, through herbal medicine. The King Ravana who disease called ‘Madhumeha’. Aetiological factors,
lived before three thousand years, wrote a treatise on Clinical features, and complications of Diabeters
herbal medicine called ‘Arka Prakasha’, a book which mellitus and Madhumeha are very much similar.
reveals a very high in-depth knowledge and understanding
of herbal and natural ingredients and their effects. Aetiological factors of diabetes mellitus are still
uncertain. Genetic factors, viral infections, life style,
Sri Lanka, is an island republic in the Indian Ocean,
over eating; especially when combined with obesity
lying off the south eastern tip of the Indian subcontinent
and under-activity, are associated with the development
and located between 50- 100N and latitude and 790- 820E
of diabetes mellitus. Ayurveda also describes that the
longitude. Sri Lanka has a tropical climate with monsoons.
aetiological factors of diabetes mellitus are hereditary
The average monthly temperature in the island is 13°C
causes and insalubrious activities. Defective paternal
to 31°C (55°F to 87°F). The country, receives average
and maternal germinal seeds that cause the disease
precipitation of more than 3,810 mm (150 in) to 1,270
are considered as hereditary causes. Excessive sleep,
mm (about 50 in) of rain each year. The natural vegetation
use of soft cushions etc. for a long period, consumption
of Sri Lanka varies according to climatic zone and
of curd, milk, jaggery, sugar, food made out of fresh
elevation. Dense evergreen rain forests are found in the
grains, flesh of domestic and aquatic animals, use of
south western lowlands. These natural gifts also help to
fresh rain water and also stress generated through
develop the knowledge in treatment by using herbs. The
unsatisfied sexual urges are considered as Insalubrious
Sri Lankan flora being very rich and diverse, has
activities2,3,4.
contributed to the indigenous population accumulating a
vast heritage of traditional healing with medicinal plants. Clinical features of diabetes mellitus are polyuria,
* Senior Lecturer, Department of Nidana Chikithsa.
perhaps nocturia, intense thirst, polyphagia, weight loss,
E-mail:ayurvedadocsujatha@yahoo.com weakness and lassitude, pruritis vulvae and balanitis 1.
** Department of Zoology, Faculty of Science. According to Ayurveda prodromal symptoms of
Review of Srilankan Herbs used in Diabetes Mellitus : Ediriweera E.R.H.S.S. & Ratnasooriya W. D. 374
diabetes mellitus are accumulation of dirt on the teeth Diabetes mellitus in Southern province, Western
(mouth, eyes, nose, ear etc.), thirst, dryness of mouth, province and Sabaragamuva province of Sri Lanka.
palate and throat, feeling of numbness and burning Data was also gathered from Ayurvedic text books
sensation in the palms and soles, lassitude, matting of and old manuscripts.
hair, stickiness of the skin all over the body, sweet taste
Method of preparation of decoction : The 60
in the mouth and crawling of bees and ants on the body
gm of dried drug or 120 gm of fresh drug are to be
and urine. Clinical features of diabetes mellitus are also
boiled in 1920 ml of water until the volume reduce to
described in Ayurveda. They are urine become sweet
240 ml. The 120 ml of the decoction is given twice a
(similar to honey), astringent (Kashaya), rough (Ruksha) day.
and pale in colour and depletion of tissue, whole body
become sweet (blood glucose level goes up). When the Method of preparation of Khyme : Khyme is
urine itself becomes sweet and most probably even the prepared with selected herb is also given for diabetic
sweat will contain sugar, human sense may not be patients especially before breakfast. A thick gruel is
sensitive to that. But insects, with their more acute prepared by boiling a handful of red rice with water
senses, would gather on the patient’s body and to places and it is called ‘Kada or Khyme’. For this Khyme or
where patient urinates2,3,4,5. Kada juice of fresh herbs are added, stir well and boiled
. It is called Kola Kada and given for diabetic patients.
Diabetes mellitus is a disease well described in
Ayurveda and successfully managed by traditional and RESULTS
Ayurvedic physicians in Sri Lanka. The present research Many plants are used by Ayurvedic physicians and
was carried out in order to collect and record the most of traditional physicians in treatment of Diabetes mellitus.
medical knowledge which is scattered all over the island. Some herbs are used only by traditional physicians. The
MATERIAL & METHODS formulae were sorted, so as to show the medicinal values
of various parts of plants as given in table 1. They are
Method of data collection : Ethnobotanical listed in alphabetical order with the scientific names in
information was obtained from traditional Physicians, italic, followed by the families, Sinhala name, parts used
Ayurvedic physicians and patients suffering from in medicine and method of preparation.
TABLE NO. 1 : PLANTS USE IN TREATMENT OF DIABETES MELLITUS :

Botanical Name Sanskrit Name Source of Part used in Method of preparation and
& Family & (Sinhala Name) Information Medicine administration
Abrus precatorius Gunja Book24 Leaves Leaves of A. precatorius are pounded and
(Fabaceae) (Olinda wel) juice is extracted. This juice is kept for
four to five hours in a vessel to settle and
the sediment is collected. The 10gm of this
sediment is mixed with Bee’s honey and
given for diabetic patients.
Acacia arabica Babbula Book 21 Stem bark Decoction is prepared with 60 gm of dried
(Fabaceae) (Seeni Idda) Traditional stem bark of A. arabica and 120 ml. is
knowledge given twice a day.
Acacia chundra Khadira Book21 Stem Decoction is prepared with 60 gm of dried

(Fabaceae) (Rathkihiriya) stem bark of A. chundra and 120 ml is given
twice a day.
Achyranthes aspera Apamarga Book23 Entire Decoction is prepared with 60 gm of dried

(Amaranthaceae) (Gaskaralhaba) Traditional plant entire plant of A. aspera and 120 ml. is
375 AYU-VOL. 30, NO. 4 (OCTOBER-DECEMBER) 2009
Adhathoda vasica Vasa Traditional Leaves Decoction is prepared with 60 gm. of
(Acanthaceae) (Adhathoda) knowledge dried leaves of A. vasica and 120 ml. is
given twice a day.
Adiantum caudatum Mayurashikha Traditional Leaves Decoction is prepared with 60 gm of dried

(Pteridaceae) (ThudaWediya) knowledge leaves of A. caudatum and 120 ml. is
given twice a day.
Aegle marmelos Bilva Traditional Leaves The 50 gm of fresh leaves of A. marmelos

(Rutaceae) (Beli) knowledge are crushed.100 ml of water is added and
120ml of juice is extracted by squeezing and
15 ml to 30 ml of juice is given thrice a day.
Root bark Decoction is prepared with 60 gm of dried
root of A. marmelos and 120 ml is given
twice a day.
Allium cepa Palandu Traditional Bulb Bulbs of A. cepa are cooked and eaten
(Liliaceae) (Rathu lunu) knowledge as a curry with other foods. Bulbs of
A. cepa are pounded and juice is
extracted by squeezing. The 120 ml. of
this juice is given twice a day.
Allium sativum (Liliaceae) Lashuna Traditional Bulb Bulbs of A. sativum are cooked and eaten
(Sudu lunu) knowledge as a curry with other foods. Bulbs of A. sativum
are boiled in water and drink twice a day.
Equal amounts of bulbs of A. sativum,
leaves of M. koenigii and rhizome of Z.
officinale are ground together to make a
paste and this chutney is eaten with other
foods.
Alpinia Rasna Traditional Rhizome The 2.5 gm of dried rhizome given once
galanga (Heen knowledge a day.
(Zingiberaceae) Araththa)
Alstonia scholaris Saptaparni Traditional Stem Bark Decoction is prepared with 60 gm of dried
(Apocynaceae) (Gas knowledge stem bark of A. scholaris and 120 ml is
Rukaththana) given twice a day.
Alternanthera sessilis Matsyakshi Book21 Entire Plant Fresh 50 gm of entire plant of A. sessilis are
(Amaranthaceae) (Mukunuwenna) cut in to small piece and pounded well. The100
ml of water is added and juice is extracted.
This extracted juice is given to drink. Aerial
part of the plant is cut in to very tiny pieces.
This is mix with scraped coconut, salt, and
tumeric powder. This mixture is heated on
a pan till it cooked and eaten with rice.
Anacardium occidentale Kajutaka Traditional Leaves Dried leaves are powdered. 50 ml. of hot
(Anacardiaceae) (Kaju) knowledge will be added to 5 gm of afore said powder
and keep about five minutes. Then strain
and drink.
Andrographis paniculata Bhunimba Traditional Entire Decoction is prepared with 60 gm of dried

(Acanthaceae) (Heen- knowledge plant entire plant of A. paniculata and 120 ml. is
binkohomba) given twice a day.
Anethum graveolens Satapushpa Book29 Seeds Dried seeds of A. graveolans are powdered
(Apiaceae) (Sathakuppa) and 10 gm. of this powder is given twice a
day.
Annona squamosa Sitaphala Traditional Leaves Decoction is prepared with 120 gm. of
(Annonaceae) (Anoda) knowledge fresh matured leaves of A. squamosa
and 120 ml. is given twice a day.
Aporosa lanceolata Not known Traditional Leaves Tender leaves are eaten as a vegetable.
(Euphorbiaceae) (Heen Kebella) knowledge Decoction is prepared with 60 gm. of
dried matured leaves of A. lanceolata and
120 ml. is given twice a day.
Aporosa lindleyana Not known Traditional Leaves Tender leaves are eaten as a vegetable.
(Euphorbiaceae) (Kebella) knowledge Decoction is prepared with 60 gm. of
dried matured leaves of A. lindleyana and
Aquilaria agallocha Agaru Traditional Stem Decoction is prepared with 60 gm. of dried
(Thymelaeacece) (Agil) knowledge stem bark of A. agallocha and 120 ml. is
given twice a day.
Artocarpus heterophyllus Panasa Book 21,23 Fresh Decoction is prepared with 120 gm. of
(Moraceae) (Kos (Waraka) ) Traditional matured fresh matured leaves of A. heterophyllus
knowledge Leaves and 120 ml. is given twice a day.
Averrhoa bilimbi Brihaddala Book22 Fruits Fresh fruits as eaten.

(Oxadaceae) (Bilin) Leaves Fresh leaves of A. bilimbi are pounded and
juice is extracted by squeezing and 50-100
ml. of juice is given once a day.
Azadirachta indica Nimba Traditional Stem Decoction is prepared with 60 gm. of dried
(Meliaceae) (Kohomba) knowledge stem bark of A. indica and 120 ml. is given
twice a day.
Bambusa vulgaris Venu Traditional Tender Decoction is prepared with 120 gm. of
(Bambusaceae) (Una, Kaha Una) knowledge Leaves tender leaves of B. vulgaris and 120 ml. is
given twice a day.
Barringtonia acutangula Hijjala Book29 Stem bark Decoction is prepared with 60 gm. of dried
(Lecythidaceae) (Ela Midella) stem bark of B. acutangula and 120 ml.
is given twice a day.
Bauhinia variegata Kanchanara Traditional Flowers Dried flowers of B. variegate boiled in

(Caesalpiniaceae) (Koboleela) knowledge water and given twice a day.
Benincasa hispida Kushmanda Book25 Fruit Fruits are eaten as a vegetable. Plup of fruit
(Cucurbitaceae) (Alu Puhul) of B. hispida is chopped in to small pieces
and juice is extracted by squeezing. 60 -
Brassica oleraceae Patta Gobhi Book29 Leaves Fresh leaves of B. oleraceae are eaten
(Burseraceae) (Gova) as a vegetable.
Butea monosperma Palasha Book21 Flowers Dry flowers of B. monospema are pounded
(Fabaceae) (Kela; Gas Kela) and 12 gm. of this powder is given twice
a day.
Caesalpinia crista Kantaki Traditional Seeds Seeds of C. crista are powdered and 1-3
(Fabaceae) (Diya Vavulatiya) knowledge gm. of this is given twice a day.
Caesalpinia digyna Bakeri Traditional Root Decoction is prepared with 120 gm. of
(Fabaceae) (Vakirimul) knowledge dried stem bark of C. digyna and 120 ml.
Caesalpinia sappan Patranga Traditional Stem Decoction is prepared with 60 gm. of
(Fabaceae) (Pathagi ) knowledge dried stem bark of C. sappan and 120 ml.
Camellia sinesis Caha Traditional Tender Dried tender leaves of C. sinesis are
(Theaceae) (The) knowledge Leaves poured with boiling water and drink. It is
considered as a delicious drink all over
the world called Tea.
Canarium zeylanicum Not known Book21 Bark Decoction is prepared with 120 gm. of
(Burseraceae) Kekuna Dik Traditional fresh stem bark or 60 gm. of dried bark
Kekuna knowledge of C. zeylanicum and 120 ml. is given
twice a day.
Carmona retusa Not known Traditional Leaves The 50 gm. of Fresh leaves or roots of C.
(Boraginaceae) (Heen-tambala) knowledge roots retusa are chopped into small pieces and
pounded. 100 ml. of water is added and
120 ml. of juice is extracted by squeezing
and given once or twice a day.
Caseria zeylanica Not known Traditional Stem bark Decoction is prepared with 60 gm of dried
(Flacourtiaceae) (Wal-Waraka) knowledge Root bark stem bark or root bark of C. zeylanica and
Cassia alata Dadrughna Book29 Leaves Decoction is prepared with 120 gm. of
(Fabaceae) (Rata thora) fresh leaves or entire creeper of C. alata
Cassia auriculata Akuli Traditional Root bark, Decoction is prepared with 60 gm. of
(Fabaceae) (Ranawara) knowledge Stem bark Root bark, Stem bark, Leaves, Flowers
Leaves, and Pods of C. auriculata and 120 ml.
Pods is given twice a day.
Flowers
Cassia fistula Aragvadha Traditional Stem bark Decoction is prepared with 60 gm. of
(Fabaceae) (Ehala) knowledge dried stem bark of C. fistula and 120 ml.
Cassia sophera Kasamarda Traditional Bark Seed Decoction is prepared with 120 gm. of
(Fabaceae) (Uru thora) knowledge fresh bark of C. sophera and 120 ml.
is given twice a day. Seeds of C. sophera
are powdered and 5-10 gm. of this is given
twice a day.
Catharanthus rosea Nityakalyani Traditional Root Decoction is prepared with 60 gm. of
(Apocyna- (Mini-mal) knowledge dried roots of C. rosea and 120 ml. is
ceae) given twice a day.
Centella asiatica Manduka Parni Traditional Entire Decoction is prepared with 60 gm. of
(Apiaceae) (Gotukola) knowledge plant dried entire plant or 120 gm. of fresh
entire plant of C. asiatica and 120 ml. is
given twice a day.
Fresh entire plant of C. asiatica is pounded
and juice is extracted by squeezing. The
120 ml. of this juice is given twice a day.
Khyme or Kada is prepared with C. asiatica
is also given for diabetic patients especially
before breakfast. Salads are prepared with
fresh leaves and eaten with other foods.
Citrullus colocynthis Indravaruni Traditional Fruit Dried roots or fruits of C. colocynthis are
(Cucurbitaceae) (Yakkomadu) knowledge Root made into powder. 500mg. of powder of
fruits or 1 -3 gm. of powder of roots are
given to diabetic patients.
Citrullus lanatus Mansaphala Traditional Pulp Pulp of fruit of C. lanatus is eaten as a

(Cucurbi- (Komadu) knowledge fruit.
taceae)
Citrus aurantium Jambira Book29 Rind Juice is extracted by squeezing the pulp
(Rutaceae) (Ambul Dodam) Pulp of the fresh fruit of C. aurantium and 50-
100 ml. of juice is given daily.
Coccinia grandis Bimbi Traditional Roots, Decoction is prepared with 120 gm. of
(Cucurbitaceae) (Kowakka) knowledge Entire fresh leaves or entire creeper of C.
plant grandis and 120 ml. is given twice a day.
Cordia dichotoma Shleshmataka Traditional Stem Decoction is prepared with 60 gm. of dried
(Boraginaceae) (Lolu) knowledge bark stem bark of C. dichotoma and 120 ml.
Cordia myxa Not known Traditional Stem Decoction is prepared with 60 gm. of
(Boragina- (Lolu) knowledge bark dried stem bark of C. myxa and 120 ml.
ceae) is given twice a day.
Coriandrum sativum Dhanyaka Traditional Entire Fresh leaves are eaten as salads.
(Apiaceae) (Koththamalli) knowledge Plant Decoction is prepared with 120 gm. of
of entire plant or 60 gm. of seeds of
C. sativum and 120 ml. is given twice
a day.
Costus specious Kebuka Traditional Leaves Leaves of C. specious are cut into thin
(Zingiberaceae) (Thebu) knowledge slices scraped. Coconut, salt and very little
amount tumeric powder is added and
mixed well. The mixture is heated on a
pan and lightly cooked. This is called
“Mallum” and eaten with rice.
Kada or Khyme is prepared with fresh
leaves of C. specious and given for
diabetic patients.
Cucumis callosus Indravaruni Traditional Seeds Seeds are powdered and 10 gm. is given
(Cucurbitaceae) (Gon Kekiri) knowledge twice a day.
Cucumis sativus Trapusha Traditional Fruit Fresh fruits of C. sativus are chopped.
(Cucurbitaceae) (Pipiknkna; knowledge Juice is extracted by squeezing and 120
Rata Kekiri) ml. of juice is given once a day.
Cuminum cyminum Jiraka Traditional Seeds The 30 gm. of dried seeds of C. cyminum
(Apiaceae) (Suduru) knowledge are powdered. 120 ml. of boiling water
is added to the powder and kept about ten
minutes and given for diabetic patients.
Curcuma longa Rajani Book21 Rhizome Dried rhizome of C. longa is pounded in

(Zingiberaceae) (Ath-Kaha) Traditional to a fine powder. Half a teaspoonful of
knowledge powder is given twice a day.
Fresh rhizome of C. longa is pounded and
juice is extracted by adding water.15 ml. to
30 ml. of juice given thrice a day.
Desmodium gangeticum Shalaparni Traditional Entire Decoction is prepared with 60 gm. of

(Fabaceae) (Undupiyaliya) knowledge plant dried entire plant or 120 gm. of fresh
entire plant of D. gangeticum and 120 ml.
Kada or Khyme is prepared with D.
gangeticum is given for diabetic patients.
Elaeocarpus serratus Aravata Book22 Fruit Eaten as a fruit.
(Elaeocarpaceae) (Weralu)
Elephantopus scaber Gojihva Book21 Entire Arka, a special method of preparing

(Asteraceae) (Et-adi) plant medicine is prepared with E. scaber and
given to diabetic patient 15 to 30 ml. for
a day. (To prepare Arka drug is soaked
in water over a night and distilled with
water).
Eleusine coracana Ragi Book22 Seeds Decoction is prepared with 60 gm. of

(Poaceae) (Kurakkan) Traditional seeds of E. coracana and 120 ml. is
Evolvulus alsinoides Visnukranta Book21 Entire Decoction is prepared with 60 gm. of

(Convolvulaceae) (Vishnu plant dried entire plant of E. alsinoides and
Kranthi) 120 ml. is given twice a day.
Ficus benghalensis Nyagrodha Traditional Stem bark Decoction is prepared with 60 gm. of
(Moraceae) (Maha Nuga) knowledge Root bark dried stem bark or root bark of F.
benghalensis and 120 ml. is given twice
a day.
Ficus racemosa Udumbara Book22 Stem bark Decoction is prepared with 60 gm. of
(Moraceae) (Attikka) Traditional Root bark dried stem bark or root bark of F.
knowledge racemosa and 120 ml. is given
twice a day.
Ficus religiosa Ashvatta Traditional Stem bark Decoction is prepared with 60 gm. of
(Moraceae) (Bo gaha) knowledge Root bark dried stem bark or root bark or aerial
Aerial roots roots of F. religiosa and 120 ml. is given
twice a day.
Glycine max Raja shimbi Book29 Seeds Seeds of G. max are boiled and eaten
(Papillionaceae) (Soya Bonchi) for breakfast or as a curry with rice.
Gmelina arborea Gambhari Traditional Stem and Decoction is prepared with 60 gm. of
(Verbenaceae) (Eth Demata) knowledge Root bark dried stem bark or root bark of G.
arborea and 120 ml. is given twice a
day.
Gossypium arboretum Karpasi Book23 Seeds Seeds are powdered and 10 gm. of G.
(Malvaceae) (Kapu) arboretum is given twice a day with
whey water or Bee’s honey.
Gymnema sylvetre Meshashrungi Book29 Fresh Decoction is prepared with 120 gm. of
(Asclepiadacece) (Bin nuga) leaves of fresh leaves of G. sylvetre and 120 ml.
the climber is given twice a day.
Hibiscus rosa-sinesis Japa Book25 Flowers Fresh flowers of H. rosa - sinesis are
(Malvaceae) ( Pokuru put into boiling water and kept for some
Vadamal) time to cool. This is used as a drink.
5-10 gm. of fresh flowers are given twice
a day.
Hygrophylla longifolia Ikshura Traditional Entire Decoction is prepared with 60 gm. of

(Acanthaceae) Kokilaksha knowledge plant dried entire plant of H. longifolia and
(Katu - ikiriya; 120 ml. is given twice a day.
Neeramulliya)
Ipomoea aquatica Kalambi Traditional Leaves Fresh leaves are cooked and eaten as
(Convolvulaceae) (Kankun) knowledge a curry.
Ipomoea batatas Sthulakanda Traditional Leaves Fresh 50 gm. of leaves of I. batatas

(Convolvu- (Batala) knowledge are cut in to small piece and pounded
laceae) well. 100 ml. of water is added and
juice is extracted. This extracted juice
is given to drink.
Kokoona ceylanica Not known Traditional Inner Decoction is prepared with 60 gm. of
(Celastraceae) (Kokun; knowledge bark dried inner bark of K. ceylanica and
Wana-potu) 120 ml. is given twice a day.
Lagerstroemia speciosa Not known Traditional Mature Decoction is prepared with 60 gm. of
(Lythraceae) (Murutha) knowledge leaves dried mature leaves or ripen fruits of
Ripe fruits L. speciosa and 120 ml. is given twice
a day.
Lasia spinosa Not known Book21 Fresh A salad prepared with fresh rhizome of
(Araceae) (Kohila) Rhizome L. spinosa are given to diabetic patients
to take with other foods. Fresh rhizome
is cooked with coconut milk and given to
diabetic patients to take with other foods.
Khyme prepared with L. spinosa is given
for diabetic patients.
Luffa cylindrica Dhamargava Book29 Seeds Seeds of L. cylindrical are powdered and
(Cucurbi- (Niyan Leaves, given 5mg per day.
taceae) Watakolu) Flowers
Lycopersicon esculentum Tamatar Book29 Fruits Fresh fruits are eaten as vegetable or
(Solanaceae) (Thakkali) Seeds salads. Juice is extracted from chopped
fresh fruits of L. esculentum by squeezing
Melia azedarch Mahanimba Traditional Stem Decoction is prepared with 120 gm. of
(Meliaceae) (Lunu Midella) knowledge bark fresh stem bark of M. azedarch or 60
gm. of dried stem bark 120 ml. is given
twice a day.
Memecylon umbellatum Anjani Book29 Leaves Decoction is prepared with 60 gm. of

(Melastomaceae) (Kora kaha) dried leaves of M. umbellatum and
Merremia emarginata Akukarni Traditional Entire Decoction is prepared with 60 gm. of

(Convolvulaceae) (Meekanpala) knowledge plant dried entire plant or 120 gm. of fresh
entire plant of M. emarginata and 120
ml. is given twice a day.
Mimosa pudica Lajjalu Traditional Entire Decoction is prepared with 120 gm. of
(Fabaceae) (Nidikumba) knowledge plant fresh entire plant of M. pudica and 120
Momordica charantia Karawellaka Book21 Fresh fruit 50 gm. of fresh fruits of M. charantia
(Cucurbitaceae) (Karavila) Traditional are chopped into small pieces and
knowledge pounded. 100 ml. of water is added and
and given once or twice a day.
Fresh 50 gm. of fresh leaves are crushed.
leaves 100 ml. of water is added and 120 ml.
of juice is extracted by squeezing and
given once or twice a day.
Momordica dioica Karkotaka Book21 Fresh The fruits of M. dioica are deseeded
(Cucurbitaceae) (TumbaKaravila) fruit and cut in to thin slices. Then these
are crushed and juice is extracted by
squeezing. 30 ml. of juice is given once or
twice a day.
Murraya koenigii Kaintarya Traditional Leaves Fresh leaves of M. koenigii are pounded
(Rutaceae) (Karapincha) knowledge and juice is extracted by squeezing. 120
ml. of the juice is given early morning to
the empty stomach.
Decoction is prepared with 60 gm. of dried
leaves of M. koenigii and 120 ml. is given
twice a day.
60 gm. of dried leaves are to be boiled in
1920 ml. of water until the volume reduce
to 240 ml. 120 ml. of the decoction is given
twice a day.
Musa balbisiana Khadali Traditional Flowers Decoction is prepared with 60 gm. of
(Musaceae) (Ati Kehel ) knowledge dried flowers of M. balbisiana and 120
Nauclea orientalis Kadamba Traditional Stem Decoction is prepared with 120 gm. of
(Rubiaceae) (Bakmi) knowledge bark fresh stem bark of N. orientalis and
Nelumbo nucifera Padma Traditional Seeds Seeds of N. nucifera are powdered and
(Nelumbonaceae) (Nelum) knowledge Roots 3-6 gm. given twice a day.
Roots are pounded and juice is extracted
by squeezing. 10 - 20 ml. of juice is
given once a day.
Oryza sativa Shali Traditional Roots Decoction is prepared with 120 gm. of
(Poaceae) (Goyam; Vi) knowledg fresh roots of O. sativa and 120 ml. is
given twice a day.
Osbeckia octandra Not Known Traditional Leaves A salad is prepared with fresh leaves
(Melastomaceae) (Heenbowitiya) knowledge and taken with both meals for about a
week.
Decoction is prepared with 120 gm. of
fresh leaves of O. octandra and 120 ml.
Passiflora foetida Mukkopeera Book22 Entire Decoction is prepared with 120 gm. of
(Passifloraceae) (Pada wel) creeper fresh entire creeper of P. foetida and
Phaseolus vulgaris Not Known Book29 Pods Decoction is prepared with 120 gm. of
(Fabaceae) (Bonchi) fresh pods of P. vulgaris and 120 ml.
is given twice a day. Boiled pods are
given to cover the sufficient quantity of
the meal.
Pongamia pinnata Karanja Book29 Stem Decoction is prepared with 60 gm. of

(Fabaceae) (Magul bark dried stem bark of P. pinnata and 120 ml.
Karanda) is given twice a day.
Psidium guava Not Known Traditional Leaves Decoction is prepared with 120 gm. of
(Myrtaceae) (Pera) knowledge fresh leaves of P. guava and 120 ml. is
given twice a day.
Phyllanthus emblica Amlaki Book23 Fruit Fresh fruits of P. emblica are pounded
(Euphorbiaceae) (Nelli) and juice is extracted. 60 ml. of juice is
given twice a day.
Fresh fruits are eaten as a food.
dried fruits P. embilica and 120 ml. is
given twice a day.
Phyllanthus urinaria Bhu Dhatri Traditional Entire Decoction is prepared with 120 gm. of
(Euphorbiaceae) (Rath knowledge plant fresh entire plant of P. urinaria and
Pitawakka) 120 ml. is given twice a day.
Piper betle Thambula Traditional Leaves Two or three fresh leaves of P. betle
(Piperaceae) (Bulat-wel) knowledge are crushed and pounded. Juice is
extracted by sqeezing. Two teaspoonful
of juice is given twice a day.
Portulaca oleracae Lonika Book21 Aerial Decoction is prepared with 120 gm. of
(Portulaceae) (Gneda kola) part fresh aerial part of the plant P. oleracae
Eaten as a vegetable.
Pterocarpus marsupium Asana Book21 Latex One teaspoonful of latex of P. marsupium
(Fabaceae) (Gammalu) given daily.
Pterocarpus santalinus Rakta Traditional Stem Decoction is prepared with 60 gm. of

(Fabaceae) Chandana knowledge bark dried stem bark of P. santalinus and
(Rath Hadun) Stem 120 ml. is given twice a day.
Rauwalfia serpentine Sarpagandha Book29 Fruits Fruits of R. serpentine are dried and
(Apocynaceae) (Ekaveriya) powdered. 2.5 gm. of this powder is
given twice a day.
(This is a drug which is widely used to
reduce hypertension).
Saccharum officianarum Ikshu Traditional Leaves Decoction is prepared with 120 gm. of
(Poaceae) (Uk) knowledge fresh leaves of S. officianarum and 120
Salacia chinesis Saptachakra Traditional Root Decoction is prepared with 60 gm. of

(Hippocrateaceae) (Heen Himbutu) knowledge bark dried root bark of S. chinesis and 120
Salacia reticulata Kundika- Book21 Root Decoction is prepared with 60 gm. of

(Hippocrateaceae) kanikawalli bark dried root bark of S. reticulata and 120
(Kothala- ml. is given twice a day.
Himbutu)
Scoparia dulcis Not Known Traditional Entire Decoction is prepared with 120 gm. of
(Scrophulariaceae) (Walkoth- knowledge plant fresh entire plant or 60 gm. of dried
thamalli) entire plant of S. dulcis and 120 ml. is
given twice a day.
10 gm. of dried powder of entire plant
Sesbania sesban Jayanthi Traditional Leaves 2.5 gm. of dried leaves of S. sesban are
(Fabaceae) (Senehe Kola) knowledge powdered and given once a day.
Setaria italica Kangu Traditional Seeds Khyme is prepared with handful of seeds
(Poaceae) (Tana-hal) knowledge of S. italica by boiling with water and
given for diabetic patients.
Sphaeranthus indicus Mundi Traditional Entire Decoction is prepared with 60 gm. of

(Asteraceae) (Mudamahana) knowledge plant dried entire plant or 120 gm. of fresh
entire plant of S. indicus and 120 ml. is
given twice a day.
Kada or Khyme is prepared with fresh
entire plant of S. indicus and given for
diabetic patients.
Spondias dulcis Amrata Book22 Stem bark Decoction is prepared with 60 gm. of
(Anacardiaceae) (Amberella) dried stem bark of Spondias dulcis and
Strychnos potatorum Khataka Book28 Seeds Seeds of S. potatorum are ground with
(Loganiaceae) (Ingini) rice washed water and made in to a
fine paste. 10 gm. is given twice a day.
Swertia chirayita Kiratha Traditional Entire Decoction is prepared with 60 gm. of
(Gentina- (Kiratha) knowledge plant dried entire plant of S. chirayita and
ceae) 120 ml. is given twice a day.
Symplococos Lodhrah Traditional Stem Arka of S. cochinchinensis is given to

cochinchinensis (Lodra) knowledge bark diabetic patient 15 to 30 ml. f or a day.
(Symplocaceae) ( Preparation method of Arka is described
under E. scaber).
Syzygium caryophyllatum Jambu Traditional Stem Decoction is prepared with 60 gm. of
(Myrtaceae) (Dan; knowledge bark dried stem bark of S. caryophyllatum
Heen dan) and 120 ml. is given twice a day.
Syzygium cumini Jambu Book24 Seeds Seeds of S. cumini are put into a wide
(Myrtaceae) (Madan) mouth earthen pot and heated while
stirring until roasted. Roasted seeds are
pounded well and 2.5 gm. of powder is
given twice a day pouring with hot water.
Stem Decoction is prepared with 60 gm. of dried
bark stem bark of S. cumini and 120 ml. is
given twice a day.
Syzygium malaccense Not Known Book27 Stem Decoction is prepared with 120 gm. of
(Myrtaceae) (Jambu) bark fresh bark of S. malaccense and 120
Syzygium samarangens Not Known Book24 Stem Decoction is prepared with 60 gm. of
(Myrtaceae) (Pini Jambu) bark dried stem bark of S. samarangense and
Tectona grandis Sthirasara Traditional Stem Decoction is prepared with 60 gm. of

(Verbenaceae) (Thekka) knowledge bark dried stem bark of T. grandis and 120 ml.
21
Terminalia arjuna Arjuna Book Stem Decoction is prepared with 60 gm. of
(Combrta- (Kumbuk) bark dried stem bark of T. arjuna and 120 ml.
ceae) is given twice a day.
Terminalia bellirica Vibhitaki Traditional Kernel of 2.5 to 5 gm. of pericarp of T. bellirica

(Combrta- (Bulu) knowledge the seeds are given twice a day.
ceae)
21
Terminalia chebula Abhaya Book Kernel of 2.5 to 5 gm. of pericarp of T. chebula
(Combrtaceae) (Aralu) the seeds of are given twice a day.
Thespesia populnea Parisha Book24 Stem Decoction is prepared with 120 gm. of
(Malvaceae) (Suriya) bark fresh stem bark of T. populnea and 120
Tinospora cordifolia Guduchi Book23 Stem Decoction is prepared with 60 gm. of

(Menispermaceae) (Rasakinda) dried stem of T. cordifolia and 120 ml.
60 gm. of Fresh stem of T. cordifolia
are chopped into small pieces and
pounded. 100 ml. of water is added and
and 15 to 30 ml. of juice given thrice a day.
Tinospora crispa Not Known Book26,29 Stem Decoction is prepared with 60 gm. of
(Menisper- (Titta-kinda) dried stem bark of A. chundra and 120 ml.
maceae) is given twice a day.
60 gm. of Fresh stem of T. crispa are
chopped into small pieces and pounded.
100 ml. of water is added and 120 ml.
of juice is extracted by squeezing and
15 to 30 ml. of juice given thrice a day.
Tragia involucrate Duralabha Traditional Entire Decoction is prepared with 120 gm. of
(Euphorbiaceae) (Wel- knowledge Creeper fresh entire creeper of T. involucrate and
Kahambiliya) 120 ml. is given twice a day.
Trichosanthes dioica Patola Traditional Entire Decoction is prepared with 60 gm. of
(Cucurbitaceae) (Dummella) knowledge Creeper dried creeper of T. dioica and 120 ml. is
given twice a day.
Trigonella foenum- graecum. Methi Traditional Seeds Seeds of T. foenum - graecum. are put
(Fabaceae) (Ulu-hal) knowledge into a wide mouth earthen pot and heated
while stirring until roasted.
Roasted seeds are pounded well and
one teaspoonful of powder is given twice
a day with water.
Vateria copallifera Ajakarna Traditional Fresh Kernel of the fruit of V. copallifera is

(Dipterocarpaceae) (Hal) knowledge fruit scraped. Scraped kernel is tied with a
piece of cloth and hang in flowing water or
a river over night to remove the bitter taste.
Following day this washed scraped kernel
is mixed with equal amount of wheat flour
by adding little amount of coconut. The
mixture is steamed and prepared the
food called Pittu. Pittu is a food eaten for
breakfast or dinner. It helps to reduce the
blood glucose level.
Wattakaka volubilis Sarvakshira Traditional Fresh A salad prepared with fresh leaves of
(Asclepiadaceae) Hemavalli knowledge Leaves W. volubilis are given to diabetic patients.
(Kiri-Anguna; Fresh leaves are cut into very thin slices
Thiththa and mix with little scraped coconuts,
Anguna) salt, lemon juice, chopped onions and
green chillies.
Xanthium strumarium Medhya Traditional Roots Decoction is prepared with 60 gm. of

(Asteraceae) (Wal Rambutan; knowledge Seeds dried root of X. strumarium and 120 ml.
Uru Kossa) is given twice a day.
Seeds are dried and powdered. 2.5 gm.
to 5 gm. of powder is given twice a day.
Zingiber officinale Shunti Traditional Rhizome Fresh rhizome is pounded and juice is
(Zingiberaceae) (Inguru) knowledge extracted by squeezing. 5-10 ml. is given
once a day.
10 gm. of dried rhizome of Z. officinale
is boiled with water and given.
Ziziphus mauritiana Badara Book21 Fruits Ripen fruits are eaten as a fruit.
( Rhamnaceae) (Masan; Leaves Decoction is prepared with 120 gms. of
Maha Debara) fresh leaves of Z. mauritiana and 120
Ziziphus rugosa Not Known Traditional Fruits Ripen fruits are eaten as a fruit by
( Rhamnaceae) (Maha knowledge Leaves especially by school chidren in rural areas
Eraminiya) on their way to school.
fresh leaves of Z. rugosa and 120 ml.
DISCUSSION REFERENCES
Ayurvedic physicians, traditional physicians and Sri 1. Davidson’s principles and practice of medicine, Churchill
Lankan society especially who are suffering from diabetes Livingstone, Medical division of Longman group U K Ltd.,
mellitus have a good knowledge on plants which can UK, 16th edition 1991, p. 658-678.
control diabetes mellitus. Most of the people are able to 2. Sushrutha Samhitha text with Sinhala translation by R.
Buddhadasa, Department of languages, Colombo, Sri Lanka,
identify the plants which grow in their living areas. Some
1962, p. 294-298; 483-491.
diabetic patients are used to take these plants to control 3. Charaka Samhitha text with English translation by Prof P.V.
blood glucose level without an advice of a physician as Sharma, (ed and trans), Chaukhambha Orientalia, Varanasi, India,
they are experienced with the effect of these plants 1983, p. 269-274.
because their grand parents, relations are using. Some 4. Ashtanga Hridaya text with English translation by K.R
patients use these plants to prepare salads, curries and Shirikantha Murthy. (ed and trans), Krishnadas Academy,
as a fruit with normal meals as a preventive measure to Varanasi, India, 1992, Vol. 2 : 92-99, 383-390.
5. Yoga Rathnakara text with Hindi translation, by V.L. Shastri,.
control the blood glucose level. Most of the diabetic
(ed), Chaukhambha Orientalia, Varanasi, India,1988, Uttarardha
patients have knowledge on at least two or three plants p. 75-97.
effective to control blood sugar. The 90 % of the patients 6. Cakici,I., Hurmoglu,C., et.al., Hypoglycaemic effect of
have tried these plants as a vegetable or a medicine. Mormordica charantia extracts in normoglycaemic or
Many patients use more than one plant to treat the disease cyprohepatadine-induced hyperglycaemic mice., J.
by themselves from time to time.Ayurvedic and traditional Ethnopharmacology 1994, 44 : 117-121.
medicinal preparations are available prepared by 7. Ahmad, M., Pauzi, A. and Yusof, M., Hypoglycaemic effects
of Andrographis paniculata Nees., Aust J. Med Herbalism
combining several herbs and metals to cure diabetic 1997, 9 : 3, 73-76.
mellitus. 8. Fernando, M.F., Thabrew, I., Karunanayake, E. H.,
Hypoglycaemic activity of some medicinal plants in Sri
The hypoglycaemic activity of some plants have Lanka. Gen. Pharmac, 1990, 21 : 5, 779-782.
been experimentally demonstrated such as Aegle 9. Amalraj, T. and Iganacimuthu, S., Evaluation of the
marmelos13,15, Anacrdium occidentale12, Andrographis hypoglycaemic effect Memecylon umbellatum in normal and
paniculata 7 , Artocarpus heterophyllus 8, Bambusa alloxan diabetic rats. J. Ethnopharmacology, 1998, 62 : 247-250.
vulgaris8, Cucumis sativus19, Cuminum cyminum19, 10. Noor, H., Ashcroft. S.J.H., Pharmacological characterisation
Ficus beghalensis 20, Luffa aegyptiaca 18, Osbeckia of antihyperglycaemic properties of Tinospora crispa extract.
J. Ethnopharmacology, 1998, 62 : 7-13.
octandra 8, Memecylon umbellatum 9, Mormordica
11. Fernadopulle, B.M.R., Karnanayake, E.H.,Ratnasooriya, W.D.,
charantia 6,15 , Mormordica dioica 11 , Phaseolus
Oral hypoglycaemic effects of Mormordica dioica in the rats.
vulgaris19, Pterocarpus santalinus17, Salacia reticulata15, J. Med. Sci. 1994, 22 : 137-139.
Syzygium cumini 14, Tinospora crispa 10, Trignonella 12. Kamtchouing, P., Sokeng, S. D., Moundiapa, P.F., Watcho, P.,
foenum-graceum16. Jasta, H.B., Lontsi, D., Protective role of Anacrdium
occidentale extract against streptozotocin-induced dibetes in
We can conclude that in Sri Lanka, that traditional rats. J. Ethnopharmacology, 1998, 62 : 95-99.
and Ayurvedic medicines are still used and constitute in 13. Das, A.V., Padayatti,P.S., Paulose,C.S., Effect of leaf of Aegle
fact very rich heritage, which is obligatory to keep. marmelos (L) Correae ex Roxb on histological and infrastructural
Phytotherapy is a real tool of medicines for all people. changes in tissues of streptozotocin induced diabetic rats. Indian
Journal of Experimental Biology April 1996, 341-345.
CONCLUSION 14. Prince, P.S.M., Menon,V.P., Pari, L., Hypoglycaemic activity
of Syzygium cumini seeds: effect on lipid peroxidation in alloxan
It can be concluded that in Sri Lanka, that traditional diabetic rats. J. Ethnopharmacology, 1998, 61 : 1-7.
and Ayurvedic medicines are still used and constitute in 15. Karunanayake, E.H., Welihinda,J., Sirimanne,S.R.,
fact very rich heritage, which is obligatory to keep. Sinnadorai,G., Oral hypoglycaemic activity of some medicinal
Phytotherapy is a real tool of medicines for all people. plants of Sri Lanka, J.Ethnopharmacology, 1984, 11 : 223-231.
16. Alarcon-Aguilara, F.J., Roman-Ramos, R., Perez-Gutierrez, S., 22. Liyanaarchchi, S.K., 1986, Gruhaushadha Chinthamani,
Aguilar-Contreras, A., Contreras-Weber, C.C., Flores-Saeenz, Gunasekara & Co, Anuradhapura, Sri Lanka p. 43-44.
J.L., Study of anti-hyperglycemic effect of plants used as 23. Sabaragamuwe Vattoru Potha, 1966, Modern printers, Colombo,
antidiabetics. J .Ethnopharmacology, 1998, 61 : 101-110. Sri Lanka p. 24.
17. Rao, B.K., Giri,R., Kesavulu, M.M., Apparao, C., Effect of 24. Daya, K.A.G., Vaidyarathnaya, Vidyodaya printers, Colombo,
oral administration of bark extracts Pterocarpus santalinus on Sri Lanka. p. 11.
blood glucose level in experimental animals. J. 25. Gunarathna, L., 1954, Pavula ath Veda Potha, Ratna printers,
Ethnopharmacology 2001, 74:69-74. Colombo, Sri Lanka p. 110.
18. El-Fiky, K., Effects of Luffa aegyptiaca (seeds) and Carissa 26. Gunasena, D., 1987, Vaidya Jivaniya, Modern printers,
edulis (Leaves) extracts on blood glucose level of normal and Colombo, Sri Lanka p. 52.
streptozotocin diabetic rats. J .Ethnopharmacology, 1996, 50:
43-47. 27. Rev Upananda, U., Godamune Paramparika Hasthasara
Aushadha Yoga Samgraha, Samayawardena Pothhala, Colombo,
19. Roman-Romes, R., Flores-Saenze, J.L., Alarcon-Agular, F.J., Sri Lanka p. 12.
Anti-hyperglycemic effect ofsome edible plants. J.
Ethnopharmacology, 1995, 48: 25-32. 28. Premachandra, D.W., 1934, Yoga Kauthukaya, Sithumina
Printers, Kandy, Sri Lanka p. 194.
20. Fernando, M.R., Thabrew, M.I., and Karunanayaka, E.H. Oral
hypoglycaemic activity of stem bark of Ficus beghalensis J. 29. Tissera, H. M. A & Thabrew, M. I., 2001, Medicinal plants
Med.Sci, 1987, 30 (2) :73-77. and Ayurvedic preparations used in Sri Lanka for the control
of Diabetes mellitus, Department of Ayurveda, Sri Lanka
21. Jayasekara, D.C.,1950, Arka Prakaranaya, Siriwardhana p. 35-56.
printers, Colombo, Sri Lanka p. 111.
30. mpcpdb.frlht.org.in/Nomenco_Bot2SK.html
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AYU-VOL.

A Review on Herbs Used in treatment of Diabetes Mellitus

INTRODUCTION Diabetes mellitus is a disease highly prevalent

TABLE NO. 1 : PLANTS USE IN TREATMENT OF DIABETES MELLITUS :

Acacia chundra Khadira Book21 Stem Decoction is prepared with 60 gm of dried

Achyranthes aspera Apamarga Book23 Entire Decoction is prepared with 60 gm of dried

Adiantum caudatum Mayurashikha Traditional Leaves Decoction is prepared with 60 gm of dried

Aegle marmelos Bilva Traditional Leaves The 50 gm of fresh leaves of A. marmelos

Andrographis paniculata Bhunimba Traditional Entire Decoction is prepared with 60 gm of dried

Averrhoa bilimbi Brihaddala Book22 Fruits Fresh fruits as eaten.

Bauhinia variegata Kanchanara Traditional Flowers Dried flowers of B. variegate boiled in

Citrullus lanatus Mansaphala Traditional Pulp Pulp of fruit of C. lanatus is eaten as a

Curcuma longa Rajani Book21 Rhizome Dried rhizome of C. longa is pounded in

Desmodium gangeticum Shalaparni Traditional Entire Decoction is prepared with 60 gm. of

Elephantopus scaber Gojihva Book21 Entire Arka, a special method of preparing

Eleusine coracana Ragi Book22 Seeds Decoction is prepared with 60 gm. of

Evolvulus alsinoides Visnukranta Book21 Entire Decoction is prepared with 60 gm. of

Hygrophylla longifolia Ikshura Traditional Entire Decoction is prepared with 60 gm. of

Ipomoea batatas Sthulakanda Traditional Leaves Fresh 50 gm. of leaves of I. batatas

Memecylon umbellatum Anjani Book29 Leaves Decoction is prepared with 60 gm. of

Merremia emarginata Akukarni Traditional Entire Decoction is prepared with 60 gm. of

Pongamia pinnata Karanja Book29 Stem Decoction is prepared with 60 gm. of

Pterocarpus santalinus Rakta Traditional Stem Decoction is prepared with 60 gm. of

Salacia chinesis Saptachakra Traditional Root Decoction is prepared with 60 gm. of

Salacia reticulata Kundika- Book21 Root Decoction is prepared with 60 gm. of

Sphaeranthus indicus Mundi Traditional Entire Decoction is prepared with 60 gm. of

Symplococos Lodhrah Traditional Stem Arka of S. cochinchinensis is given to

Tectona grandis Sthirasara Traditional Stem Decoction is prepared with 60 gm. of

Terminalia bellirica Vibhitaki Traditional Kernel of 2.5 to 5 gm. of pericarp of T. bellirica

Tinospora cordifolia Guduchi Book23 Stem Decoction is prepared with 60 gm. of

Vateria copallifera Ajakarna Traditional Fresh Kernel of the fruit of V. copallifera is

Xanthium strumarium Medhya Traditional Roots Decoction is prepared with 60 gm. of

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