Anantmool Madrasi - Sarsaparilla - Nannari - Anantamula -DumBel - Hemidesmus indicus

Form: Raw Herb

Hemidesmus indicus's name Anantamul translates to "everlasting root." The Apocynaceae family includes the traditional herb anantamul.

It is used across the Indian subcontinent due to the biological activities attributed to its many sections. In English, it is referred to as Indian sarsaparilla.

It is referred to as Anantamul in Hindi, Ushba Hindi in Urdu, Ushbahindi in Persian, and Sariva in Sanskrit.

In Ayurvedic and Unani formulations, it is a traditional folk remedy. Ayurvedic medicine has been using anantamul roots and rhizomes for hundreds of years.

Anantamul has been used as a crude medication in all of its parts, but the root is the one most frequently employed because of its wide range of biological, therapeutic, and phytopharmaceutical qualities.

Anantamul's benefits as a cardioprotective agent include:

It's possible that anantamul root has cardioprotective (anti-arrhythmic) properties.

The root's flavonoids, tannins, and saponins are likely to be the source of this cardioprotective effect. Additionally, anantamul root may lower serum cholesterol levels.

Hepatoprotective characteristics exist for anantamul. The root of anantamul may be hepatoprotective.

Anantamul's capacity to scavenge free radicals shields the liver from oxidative stress brought on by free radicals.

In addition, anantamul may exhibit potential hepatoprotective effects in alcoholics.

Benefits of Anantamul in Blood Glucose Control:

Anantamul root taken orally lowers blood sugar levels and revives the enzyme that breaks down glucose.

Anantamul's advantages for skin conditions:

Anantamul may have leprosy-preventing and wound-healing abilities. Raktdhatu, anantamul's affinity for blood, may aid in reducing skin inflammation and acne.

Anantamul is the major component of a polyherbal ayurvedic formulation used to treat skin problems.

Other Names: 
Indian Sarsaparilla, Anantmool, Kapuri, Sariva, Ananta, Asfota, Utpal Sariva, Shyama, Canadana, Gopi, Gopavalli, Upalsari, Uparsal, Kapuri, Upalasari, Nannari, Sogade beru, Anantamul, Kapuri, Indian Sarsaparilla, Sungandhipala, Muttavapylagamu , Nannari, Upalsari, Uparsal, Kapuri, Madhuri, Upalasri, Nannari, Sogade Beru, Naruninti, Hemidesmus indicus, Periploca indica, Shveta Sarivaa, Anantmula, Gopi, Gopaa, Gopakanyaa, Gopavalli, Indian Sarsaparilla, Sariva, Sugandhi-pala, Gopasutaa, Krishodari, Sphotaa, Utpalsaarivaa, Kapuuri, Nannaari, Dugdhgarbhaa, Ushbaa Hindi, Suganthipala, Nanaari, Sugandi, Sugandha Roots

Recipes: A Delicious super cooling drink Recipe

1. Take 1 litre of water, and mix about 100 grams of Anantmool (Sarasparilla) powder into it. Mix Well. and keep it aside for 2 to 3 hours.

2. Now Add 5 cups of Jaggery (or as per Taste) into it, and bring the whole mixture to a boil.

3. Let it boil for half an hour, and keep stirring in between. It should have syrup consistency. Cool the Syrup. and store it in a container. it can be used for about 1 week.

4. Take this 3-4 tablespoon of syrup in a glass. Add chilled water, lemon juice, and few ice cubes. Mix well and Enjoy a cool, refreshing drink.