Evidence supporting the use of: Portulaca
For the body system: Large Intestines (Colon)
Synopsis
Source of validity: Traditional
Rating (out of 5): 2
Portulaca, commonly known as purslane (Portulaca oleracea), has a long history of use in traditional medicine systems, particularly in Asia and the Middle East. Within Traditional Chinese Medicine (TCM), Portulaca is referred to as "Ma Chi Xian" and is valued for its purported ability to clear heat, resolve toxicity, and treat dysentery and diarrhea—conditions related to the Large Intestine (Colon) system. Historical texts and ethnobotanical records indicate its use for symptoms such as abdominal pain, loose stools, and bleeding due to hemorrhoids, which are all associated with Large Intestine imbalances in TCM theory.
However, while some laboratory studies have demonstrated Portulaca's anti-inflammatory and antimicrobial properties, there is limited direct scientific research validating its effects specifically on the human large intestine or colon health. Most contemporary herbal references continue to cite traditional uses rather than clinical trial data. Therefore, the support for Portulaca's use in promoting colon health is primarily traditional, with its evidence base rooted in historical practice rather than modern scientific validation.
Other ingredients that support Large Intestines (Colon)
2'-FucosyllactoseAcacia
Achyranthes
Adzuki bean
Agave
Agrimonia pilosa
Akkermansia muciniphila
Alchemilla
Alchornea
Alexandrian senna
Algae
Algin
Allicin
Allium tuberosum
Allspice
Allyl sulfide
Almond fruit
Aloe vera
Aloin
alpha-galactosidase
Anserina
anthocyanins
anthraquinone
apple
apple cider vinegar
arabinogalactan
arabinoxylan
arrowroot
asafoetida
ashitaba
Bacillus
bacillus clausii
bacillus coagulans
Bacillus indicus
Bacillus licheniformis
Bacillus pumilus
bacillus subtilis
bacteria
bael
baicalein
Baliospermum
banana
barley
Bassia scoparia
bee products
bentonite
berberine
Bifidobacteria
Bifidobacterium
Bifidobacterium adolescentis
Bifidobacterium animalis
Bifidobacterium bifidum
Bifidobacterium breve
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
bindweed
bio ecolian (proprietary)
bistort
bitter principals
black garlic
black root
black seed
black walnut
blackberry
Boerhavia diffusa
boldo
bottle gourd
bran
Brassica
Brevibacillus laterosporus
broccoli
Brussel sprouts
buchu
buckthorn
Buckwheat
butternut
butyrate triglyceride
butyric acid
cabbage
cape aloe
carob
carrot
cascara sagrada
cascaroside
castor oil
catjang cowpea
cauliflower
celery
chamomile
chen pi
Chenopodium
chia seed
chia seed
chicory
Chitin-Glucan Complex
chloride
chlorophyll
chlorophyllin
chrysophanics
Cinnamomum
cinnamon
citrus pectin
Clostridium butyricum
coix
collard
Collinsonia
colocynth
colostrum
Coptis chinensis
corktree
couch grass
cowpea
cranesbill
cruciferous
Cucurbita
culvers Root
curcumin
Curcuminoid
d-glucarate
dandelion
date
dextrin
diallyl trisulfide (DATS)
dianthrone
dulse
dulse leaf
electrolytes blend (proprietary)
ellagic acid
ellagitannin
emodin
Enterococcus
enzyme blend
Erigeron
fennel
ferula assafoetida
fiber
fiber blend (proprietary)
fig
figwort
flavanones
flavonoids
flavonols
flaxseed
Frangula
fructan
fructooligosaccharides (FOS)
fruit
fruit and vegetable blend (proprietary)
fu ling
fumitory
fungus
galactomannan
galactooligosaccharides
ganoderma
garbanzo bean
garlic
garlic bulb
ginger
Glucofrangulin
glucomannan
Glucooligosaccharides
Glucosinolates
golden shower tree
goldenseal
gooseberry
green banana
green tea
guar gum
hemicellulose
herbal blend (proprietary)
holarrhena antidysenterica
Humic acid
hydroxyanthracene derivatives
Indian bael
Indian gum arabic tree
inulin
isomalto-oligosaccharide
isothiocyanates
Jalap
Jicama
Job\'s tears
juglans cinerea
kale
Kamala
Kefir
Kefiran
kiwi
Kochia
Konjac
Kumquat
L. lactis
lactiplantibacillus plantarum
lactitol
Lactobacillus
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus bulgaricus
Lactobacillus casei
Lactobacillus crispatus
Lactobacillus delbrueckii
Lactobacillus fermentum
Lactobacillus gasseri
Lactobacillus helveticus
Lactobacillus jensenii
Lactobacillus johnsonii
Lactobacillus kefiranofaciens
Lactobacillus kefiri
Lactobacillus paracasei
Lactobacillus pentosus
Lactobacillus plantarum
Lactobacillus reuteri
Lactobacillus rhamnosus
Lactobacillus sakei
Lactobacillus salivarius
Lactococcus casei
Lactococcus lactis
Lactococcus rhamnosus
Legume protein
lemon
lemongrass
Lentil
licorice root
lignans
lingonberry
lingzhi
Lycopodium
magnesium
mallow
mangiferin
mangosteen
Marshmallow
Matapalo Tree
Matico
Methylcellulose
Microbial enzymes (proprietary)
Millet
millet seed
Morus
Mucilage
Mugwort
Mushroom
Nigella seed
noni
nopal
okra
Oldenlandia diffusa
Oligosaccharides
Operculina turpethum
Paenibacillus polymyxa
papaya
parsley
pau d'arco
paw paw
pear
Pediococcus acidilactici
Pediococcus pentosaceus
Pentacyclic triterpenoids
Peppermint
perilla
Persimmon
Phellodendron
phellodendron amurense
Phenethyl isothiocyanate (PEITC)
phenolic compounds
Phragmites
Pink Root
Plantago
plantain
plum fruit
polymethoxylated flavones
polyphenols
polysaccharides
pomegranate
Portulaca
Potentilla
prebiotic blend (proprietary)
probiotics
Propionibacterium freudenreichii
Propionibacterium shermanii
propionic acid
prune
psyllium
pu-er tea
pumpkin
punarnava
Quisqualis
radish
Rhamnus nakaharai
rhubarb
rhubarb root
rice
rockweed
Rubus
rye
Saccharomyces boulardii
salt
Sanguisorba
saponins
Sargassum
Sargentodoxa
sea salt
seaweed
senna
Sennosides
sheep's sorrel
Silverweed
Slippery Elm
slippery elm bark
Smartweed
Sophora
Spelt
spinach
Stachytarpheta cayennensis
Sterculia
streptococcus thermophilus
Sulforaphane
sulforaphane glucosinolate
Tamarind
Tannins
Taraxacum
Taraxol
Tea
Terminalia
Thymoquinone
Tiger Nut
tributyrin
Triphala
turmeric
Ulmus
vegetable blend (proprietary)
Vegetable Protein
Watermelon
Wax Gourd
Wormseed
xylooligosaccharides
Yacon
Yarrow
Yellow Dock
Yin Chen
Zucchini