Active Ingredient: Sugars (9.5-18.6%), citric acid (0.12-0.34%), ascorbic acid (10.8-225.0 mg/100 g), carotenoids as beta-carotene (2000–17000 mcg/100 g), phenolic compounds, flavonoids, alpha-and beta-amyrins, gallotannin, glucogallin and several sterols, pentacyclic triterpene alcohol, indicol, besides taraxone, taraxerol, friedelin, lupeol and beta-sitosterol

Uses: Used in diabetes, externally in burns and scalds, diarrhoea, diabetes and menstrual disorders, haemorrhages, diarrhoea, rheumatism

Description:

Leaves—anti-inflammatory, antibacterial, chloretic, diuretic

Kernel—astringent, anti-inflammatory, antibacterial, antifungal, anthelmintic, antispasmodic, antiscorbutic

Stem bark—astringent