Synopsis

Source of validity: Traditional
Rating (out of 5): 3

Triphala, a traditional polyherbal formulation in Ayurvedic medicine composed of the fruits of Emblica officinalis (amla), Terminalia chebula (haritaki), and Terminalia bellirica (bibhitaki), has been used for centuries to manage digestive disorders, including dyspepsia (indigestion). Ayurvedic texts describe triphala as a “tridoshic rasayana” that balances the three doshas (vata, pitta, kapha) and promotes digestive health by acting as a mild laxative, carminative, and tonic to the gastrointestinal tract. It is traditionally employed to relieve symptoms such as bloating, flatulence, and irregular bowel movements associated with dyspepsia.

Modern scientific validation of triphala’s efficacy for dyspepsia is limited but emerging. Some small clinical trials and animal studies suggest that triphala may improve gastric emptying, modulate gut motility, and exert antioxidant and anti-inflammatory effects on the gut mucosa, which could theoretically benefit dyspepsia. For example, a few randomized controlled trials have shown that triphala can relieve symptoms of functional gastrointestinal disorders, though these studies are often small and heterogeneous in design. Systematic reviews highlight the need for larger, high-quality trials to confirm these effects. Thus, while traditional use is strong and some scientific support exists, the overall evidence level remains moderate (rated 3/5), with tradition as the primary justification for its use in dyspepsia.

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