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Vishak Shankar, 39, from Bengaluru, fell while playing football and fractured his second toe bone. He had to wear a walking cast for 30 days.
“During this period, I was advised to take calcium and other supplements to aid recovery. However, I experienced severe constipation from these tablets,” says the information technology professional.
An ayurvedic practitioner advised him to take the herb Cissus quadrangularis, which is traditionally used to promote bone regeneration and strength.
The herb is also known by its common and Indian names as veldt grape, asthisamhara, hadjod, mangaravalli, nalleru, asthikoodi or chengalamparanda. Its Hindi name hadjod literally means `that which joins bones’.
Shankar was advised to prepare a blend (chutney) or a soup out of this herb. Interestingly, when he looked up his nutritional supplements, he was surprised to find that they contained Cissus quadrangularis.
Beneficial compounds- Bone health
The plant, also known as adamant creeper, enhances bone healing and reduces inflammation. It is rich in calcium, vitamins C and E, and antioxidant compounds like carotenoids, tannins and phenols.
Dr Niya T Sivan, ayurveda researcher and scientist at Akay Natural Ingredients, Kochi, Kerala, says they may be helping with regaining the strength.
Cissus quadrangularis is found to contribute to the increasing synthesis of collagen in bone and joint tissues. The presence of the beta-sitosterol compound in the herb appears to be associated with potential improvements in bone mineral density.
However, further research is needed to precisely understand the exact action of the herb. So, the herb is recommended for osteoarthritic conditions and enhancing bone density.
Multiple studies have found that the herb may curb bone loss, quicken the healing of fractures and manage conditions like osteoporosis, she adds.
In a pilot study, nine participants were given 500 mg capsules of Cissus quadrangularis and asked to consume one capsule three times a day for six weeks. At the end of the study, the participants reported that their pain and swelling came down; their jawbone fractures also healed soon.
Another study gave Cissus to mice that had osteoporosis. It found that the plant helped in preventing further bone loss.
Side effects
While the plant is generally considered safe to consume, one study related to its effect on metabolic conditions said people who took this plant medication recorded minor side effects such as dry mouth, gas and diarrhoea.
Dr Sivan suggests frying the herb lightly in an iron pan before using it.
Shankar consumed the herb hadjod in the form of a soup. “I have a preference for herbal remedies sourced from nature. Following the guidance of the ayurveda expert, I prepared and had the soup every day for 21 days,” he says.
The process of healing was not immediate, but gradual and left him with a sense of restored well-being.
Here is the recipe that Shankar followed.
Ingredients
- Lentils (a mix of green gram/moong dal, red lentil/masoor dal or red gram/tur dal) – ½ cup
- Hadjod grated and cleaned – 10 pieces
- (Wear gloves while cutting this plant to avoid mild itching.)
- Turmeric powder – ¼ teaspoon
- Salt to taste
- Ghee (clarified butter) – 1 teaspoon
- Ginger and garlic – finely chopped or grated – 1 tablespoon
- Vegetable broth or warm water- 2 cups
- To garnish: one or two spoonfuls of coriander leaves, chopped; and black pepper crushed or powdered.
Methods
- Rinse lentils two or three times in a strainer, drain the water and set the lentils aside.
- Pressure cook these together for three whistles: the hadjod pieces and lentils, with a pinch of turmeric powder and salt. When the pressure releases, check if the lentils and vegetables are done.
- When cool, run the soup mixture in a blender to get a smooth, creamy puree. Strain the puree to remove any fibre.
- In a pan, melt a teaspoon of ghee. Stir in a tablespoon of ginger-garlic mix and sauté it for 30 seconds. Add the hadjod-lentils puree, two cups of boiled water or vegetable broth to the pan and adjust the salt as needed.
- Stirring well, let the mixture simmer gently. Adjust the consistency according to your liking. If it gets very thick, thin it with some warm water.
- Finally, garnish the soup with chopped coriander leaves.
- Sprinkle some black pepper powder and serve the soup warm.
