Names: Hindi - Jamun
English - Black berry
Sanskrit - Jambul
Bengali - Kalijaam bija
Kannada - Koddanirlu kalu
Marathi - Jambhul chabi
Gujarati - Jambunu bija
Tamil - Sambal virat
Telugu - Naredu vittulu
Trade name - Jambul stone
Description: A large evergreen tree, leaves opposite, 8�20cm long, leathery. Fruit 1.5-4 cm long, violet black on ripe. Seed usually one. Fruits are eaten raw with salt, make tongue purple for hours.
Distribution: Grown throughout the plains of India.
Parts used: Fruits, leaves, seeds and bark.
Properties: Astingent, stomachic, diuretic (increases the amount of urine), anti-diabetic and anti-diarrhoeal.
Phytochemicals: Phenols, terpenes, glucoside.
(a) In diabetes
The seeds are useful in diabetes. The fruit juice also has this property but the effect of preparations from seeds is more marked.
Aqueous extract of seeds produced marked fall in blood sugar in a single dose.
Jamun's vinegar is also useful in controlling diabetes. Regular use is recommended with both the meals.
Use of mixture prepared by mixing dried fruit of Karela (10g), Pterocarpus bark (10g) and Jamun seed (10g). After proper grinding take water extract of 2/3g of this powder to keep diabetes at bay.
(b) Other Uses
The bark is astringent and used in sore throats, indigestion, loss of appetite, leucorrhoea (A discharge of white from uterus and the vagina), bronchitis, asthma, ulcers and dysentry; it is also given for purifying blood, and" as gargle for spongy gum. The fresh juice of bark with goat's milk is given in diarrhoea. Ripe fruit can also check diarrhoea.
Juice - 50 to 100 ml
Bark Powder - 0.5 to 1.0 g
Seeds - 1.0 to 3.0 g