Amaranthus blitum L (Chaulai Saag)

                                                  Amaranthus blitum L (Chaulai Saag)

Prof Yamini Bhusan Tripathi, PhD Biochemistry

Former Dean, Ayurveda Faculty, Institute of Medical Sciences, Banaras Hindu University,

CEO, Yamini Innovations (LLP), Varanasi-221005, yamini30@gmail.com, www.yaminiinnovations.com

 

The Amaranthus blitum L, belongs to Amaranthaceae family, consisting of 60-75 species. It is a monoecious and dioecious leafy vegetable, also known as Chaulai, lalsag, lived amaranth or purple-amarant or wild beet. It’s a procumbent herb with small, 2-lobed leaves and axillary clusters of flowers. Its fruits (utricle) are membranous, orbicular, and indehiscent. It grows as mixed herbs. It is used as vegetables, grains and also as animal feed.

It has low calories, only 23/100 grams, so good for managing the obesity. It is rich source of vitamins (A and C), minerals (calcium, iron, and potassium), and antioxidants. It reduces the internal inflammation and provide an extra boost of nutrition. It is Astringent, used to treat ulcerated mouths and throats, Headache and believed to reduce tumours and warts (Tribal medicine). It shows anti-inflammatory, antioxidants, anti-diabetic, anti-hypertensive, antimicrobial properties. It is topically used for wound healing also.  

While talking to its secondary metabolites, it mainly includes glycosides, steroids, amino acids, terpenoids, lipids, saponins, betalains, B-sitosterol, stigmasterol, linoleic acid, rutin, catechuic tannins and carotenoids. Its flavones are in the form of flavonoid sulphate, flavon C & C-/O glycosides. Its leaf colors are attributed to the presence flavonoids and anthocyanins. Its root has number of aglycones. Its major Flavonoids are Quercetin and kaempferol, attributing to its anti-inflammatory and anti-cancer properties. Its has several saponins as glycosides with soapy characteristics and attribute to its anti-inflammatory, antioxidant, and immunomodulatory effects. It is also rich in Tannins, which can bind to proteins and other macromolecules. They contribute to its astringent properties, which contribute to its own defense against herbivores. It is rich in Alkaloids, which are nitrogen-containing compounds have several medicinal values. Its specific alkaloids are Amaranthine and Isoamaranthine. Its terpenoids are derived from isoprene units and make its essential oils, attributing to its antimicrobial and anti-inflammatory properties. Its main phenolic acids, include ferulic acid and caffeic acid, known for their antioxidant properties and to provide plant's defence against oxidative stress. Its Lignans are derived from phenylpropanoids, having antioxidant properties. Its main Flavonoids are Isorhamnetin, Kaempferol, Quercetin and Rutin. Collectively they are reported to have antioxidant and anti-inflammatory properties. It has xanthine oxidase inhibitory activities.

Regarding its cultivation, it is sensitive to frost, so it can be easily in the warm tropical and subtropical climates, directly by seeds and its best season for cultivation is the spring season, but available around the year. The well-drained, fertile soil with a slightly acidic to neutral pH is suitable for cultivation. The seed’s sowing should be done at a depth of about 1/4 to 1/2 inch, with12 to 18 inches of spacing. The soil should be consistently moist, but not waterlogged. It prefers full sunlight. And balanced fertilizer applications. Mulching around the plants helps retain soil moisture, suppress weeds, and regulate soil temperature. Regular pruning promotes bushier growth. The leaves can be harvested along with tender shoots of 4 weeks gap, after planting then continuous growth and harvesting. Pests, like aphids and caterpillars can be prevented by using herbal and chemical pesticides, if necessary. Composite farming with companion planting of other vegetables is also good. It can be grown in gardens.

Regarding its edible preparations, mainly its leaves and tender stem is used for making vegetables, soups, curries, and stir-fries, decoctions and infusions. The flour of its seeds is rich in nutrients, can be used for making dishes. Its roots are also used in Ayurvedic formulations for specific therapeutic purposes.

Regarding its properties from the Ayurvedic perspective, it of Bitter taste (Tikta), so tends to pacify Kapha and Pitta doshas while potentially aggravating Vata dosh. Its virys (energy) is sheet, so supposed to pacifying the Pitta, which may be attributed to its beneficial effect on reducing the excess heat in the body, which may be linked to several gastrointestinal problems. Its vipak (post digestive property) is katu (pungent), which has a heating effect on the body, so able to balance the excess Kapha dosha, which may be attributed to its anti-obesity and anti-diabetic potential.

Thus, it can be summarized that because of its bitter taste, it balances excess Vata, because of its cooling nature it has soothing effect on Pitta dosha and due to its pungent vipaka, it balances Kapha dosha. Regarding its preferred season for consuming it as vegetable in regular food items, the best season is Varsha (Monsoon) and Sharad (Autumn), as in this season Pitta is high, and its consumption brings it to balancing state. However individual constitution (Prakriti) and current imbalances (Vikriti) is important to consider its amount of daily use. It is pertinent to know that in Ayurveda, there are six seasons, and Ritucharya, defines the preference of lifestyle and foods, for an individual of specific prakriti (genetic constitution). These seasons are

1.       Vasanta (Spring): Mid-March to mid-May

2.       Grishma (Summer): Mid-May to mid-July

3.       Varsha (Monsoon): Mid-July to mid-September

4.       Sharad (Autumn): Mid-September to mid-November

5.       Hemanta (Early Winter): Mid-November to mid-January

6.       Shishira (Late Winter): Mid-January to mid-March

 

(https://orcid.org/0000-0002-8093-1109)