| BOTANICAL NAME |
Allium Cepa |
| FAMILY |
Liliaceae |
| SANSKRIT |
Palandu |
| ENGLISH |
Onion |
| HINDI |
Pyas |
| KANNADA |
Erulli |
| MALAYALAM |
Savala |
| TELUGU |
Ullipaya |
| TAMIL |
Vengayam |
| MARATHI |
- |
DISTRIBUTION
It is cultivated all over India
| PARTS USED |
Bulb, Seeds |
| DOSE |
Choorna 1-3g, juice 10-20ml |
CHEMICAL CONSTITUENTS
Cycloallin, quercetin, oleanolic acid
AYURVEDIC PROPERTIES
| QUALITY (GUNA) |
Guru, Snigdha, Tiksna |
| TASTE (RASA) |
Madhura, Katu |
| METABOLISM (VIPAKA) |
Madhura |
| POTENCY (VIRYA) |
Anusna |
| IMPACT (PRABHAVA) |
Vatahara |
PHARMACOLOGICAL ACTION
THERAPEUTIC USES
For Swelling and inflammations: The juice of onion and mustard oil is mixed together in equal quantities and applied to the affected part
For Epistaxis: Juice of Palandu should be instilled in to the nostrils (3-4 drops)
For Cholera: Juice of Palandu taken in the dose of 80 ml eradicates cholera
For Abscess: Prepare poultice using roasted onions, turmeric and ghee mixed together and applied warm, promotes suppuration in an abscess
SOME OF THE COMMON FORMULATIONS
Palandu swarasa