This fruit is called Neredu Pandu in Telugu, Naaval Pazham in Tamil, Navva Pazham in Malayalam, Nerale Hannu in Kannada, Jam in Bengali, Jamukoli in Oriya and Jambu in Gujarat. Jambul is known as Duhat in the Tagalog-speaking regions of the Philippines, Lomboy in the Cebuano-speaking areas and Inobog in Maguindanao. It is called Dhanvah in Maldives and Dhuwet/Juwet in Javanese. Among its names in Portuguese are jamelão, jambolão, jalão, joão-bolão, manjelão, azeitona-preta, baga-de-freira, brinco-de-viúva and guapê, always with lower case, the early four derived from the Konkani name jambulan. They are called rotra in the Malagasy language
Jamun is believed to be of special use in treatment of diabetes. In Unani and Ayurvedic system, it is used to treat digestive disorders including diarrohea. Extracts of the bark, seeds and leaves have been found to cause a marked prolonged decrease in blood sugar and glycouria (sugar in urine). Several studies provide evidence that jamun has hypoglycemic effects with up to 30 per cent reduction in blood sugar reported in some studies. Seeds are rich in alkaloids which have hypoglycemic effects.
Jamun, a very popular seasonal fruit being sold everywhere in India, has immense health benefits. It is understood with different names in different regions in India: these names are java plum, black plum, jambul and Indian blackberry. The botanical name of Jamun is Eugenia jambolana or Syzygium cumini L (myrtaceae family). It is usually planted as a roadside avenue tree.
The jamun tree, native to India, thrives easily in hardy tropical regions and is found in all parts of our subcontinent as well as countries of Southeast Asia and Eastern Africa. In India, this large evergreen tree, is grown widely in the Gangetic plains, and the Cauvery delta in Tamil Nadu. The tree bears fruit for 60 to 70 years and the fruits ripen in June or July.
It is known by several local names such as jambas, jamun, jambolan, rajaman, kala jamun, neredu, naval, nerale, jamali, java plum, black plum and black berry.
You might have seen this oblong, ovoid, crimson black fruit. You might have consumed the jamun fruit as raw and its pulp would have left an unusual dark purple tinge on your tongue for several hours. It will also leave a grainy feeling on your tongue. The juice of ripe fruit is used for preparing sauces as well as beverages. You may preserve the fruit by drying and adding salt and you may use it as a digestive powder. Please do not consume unripe jamun fruits.
|Jamun, Jambul, Naaval pazham|
The presence of oxalic acids, tannic acids gallic acid and certain alkaloids makes to feel such an astringency taste. According to the nutritionists the fruit has rich in carbohydrates, minerals and vitamins. It comprises glucose and fructose as principal sugars. The fruit has also rich in minerals such as manganese, zinc, iron, calcium, sodium and potassium.
Jamun is recommended for kapha and pitta doshas. The ripe jamun fruit is well recognized as a liver stimulant, digestive, carminative and coolant. Their hypoglycemic (lowering blood sugar) property is well recognized in Ayurveda and Siddha system of medicine in India.
Seeds and Diabetes
The fresh seeds of jamun fruit (avoid dried seeds) has more varied uses than any other part of the tree. The seeds reduce blood sugar levels and glucosuria in diabetic patients. The seed is also used in various alternative healing methods in Unani.
Healing of Other Ailments
The fruit juice is used in diarrhea and dysentery and its effectiveness is noted when the patient passes blood-mixed stool. The leaves provide the best remedy for ulcerative colitis. The leaves and bark are used for gingivitis and controlling blood pressure. The decoction of the Jamun bark is also used as tonic.
You may straight away use the ash of the jamun leaves as your tooth powders and is a very effective remedy for spongy gums. Its regular use strengthens the teeth by checking bleeding and gum infection. The jamun powder also controls the frequency of your urine.