Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Triphala, a classical Ayurvedic formulation composed of three fruits—Amalaki (Emblica officinalis), Bibhitaki (Terminalia bellirica), and Haritaki (Terminalia chebula)—has been traditionally used in India for a variety of health conditions, including as a general tonic and for its purported detoxifying effects. In the context of fever, traditional Ayurvedic texts describe triphala as possessing properties that can help balance the body's doshas (biological energies) and support the body's natural healing processes during illness, including states characterized by elevated body temperature. The rationale is that triphala's purported anti-inflammatory, antioxidant, and mild antimicrobial actions may help the body recover from infectious or inflammatory causes of fever.

However, while triphala has been cited in traditional sources for general support during fever and related ailments, there is a lack of strong scientific evidence or well-controlled clinical trials specifically validating its efficacy for treating fever. Some in vitro and animal studies suggest that its individual components may have immunomodulatory or antipyretic (fever-reducing) effects, but these findings are preliminary and not specific to the triphala formulation as a whole. In summary, the use of triphala for fever is primarily based on traditional use, with only limited scientific support for such a role.

More about triphala
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Other ingredients used for Fever

Other health conditions supported by triphala

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