Hadjod – Cissus quadrangularis – Veldt Grape – Asthishrunkhala

Hadjod –

Latin Name : Cissus quadrangularis, Vitis quadrangularis, Lycopodium imbricatum, Heliotropium indicum

In Hindi it means to join the broken bones, also known as Veldt Grape

Parts : Stems

Origin : India

Other Names : Asthishrinkhla, Ashthi-shrankhala, Asthi-shrinkhala, Adament creeper, Square, Stalked vine, Stemed vine, Veldt grape, Devil’s backbone, Pirandai, Sannalam, Sanallam, Nalleru, Vajravelli, Mangara valli, Hadsankal, Kandvel, Hadavhanga, Piranti, Vedhari, Horjora, Harbhanga, Edible stemmed vine, Bone setter, Hadjora, Hadsarihari, Harsankari, Har, Hasjora, Horjora, Chodari, Chodhari, Hadsand, Mangarahalli, Cannalamparanta, Peranta, Harsankar, Nallar, Nelleratiga, Hadavahnga, Hathisur, Heeressa, Treebine, Zarnazaru, Banddiagra, Oongoonujaara, Khankho, phet sangkhaat, san cha khuat, Hadsanka, Asthisamadhani. Hadjod, Asthisamharaka, Asthiyuk, Asthi shrunkala, Granthimana, Knotted stem, Bhutopadrava, Chaturdhara, Chatusira, Changalam paranda, Changlamparanta, Asthisamhari, Vajrangi, Asthishrunkhala

Chemical constituents : Hadjod contains Iridoids, alkaloids, flavonoids, stilbene derivatives, sterols, triterpenes, fatty acids, methyl esters, and other phytochemicals.

The Leaves are also known to contain Tetratriacotanol, Ecosyl eicosanoate, Tetratriacontanoic acid, αβ-amyrin, β-sitosterol. And Polyphenols such as Daidezein, Quercetin, and Genistein were also reported in the leaves.

Dosage : Add 3-6gm sof stem to the boiling water & drink the water 2-3  times a day

Ayurvedic Classification : 

Rasa (Taste)              : Katu (Pungent) Madhura (Sweet)

Guna (Action)          : Laghu (Light) Ruksha (Dry) Sara (Unstable)

Veerya (Potency)    : Ushna (Warming)

Vipaka (End Taste)  : Katu(Pungent)

Dosha Effect               : Vatahara, Kaphahara  (Balances Vata & Kapha)