Also known asWithania somnifera, Indian Ginseng, Avarada, and Withania.IntroductionAshwagandha is a small, shrub-like plant belonging to the nightshadefamily. It is closely related to the common tomato. The plant is nativeto India, Pakistan, and Sri Lanka, thriving in the semitropicalenvironment of these regions. It produces small green flowers and roundfruits that turn red when ripe. The name “ashwagandha” translates to“horse’s smell,” referencing the musky scent of the plant.ConstituentsMainly consisting of withanolides, glycosides and several different alkaloids.Parts UsedEastern and Western herbal medicine use the root, most notably driedand cut. The berries are mildly toxic to the stomach andgastrointestinal tract. No major studies have released the benefits ofthe leaf.Typical PreparationsTea decoction from the root, liquid herbal extract, herbal capsules(non-standardized) Dried crushed or powdered roots can be applied tofood or directly consumed.SummaryAshwagandha is an important Ayurvedic herb, and is traditionally usedto promote vitality, though this use has not been evaluated clinically.According to one clinical trial in India, it has been shown toeffectively alleviate knee pain. Unfortunately, further clinical datafor ashwagandha is lacking, despite the herbs successful use inAyurvedic tradition for over 3000 years.PrecautionsBotanical safety guidelines in the US and Germany have suggested thatAshwagandha may be a mild abortifacient and it is not recommended forpregnant women.For educational purposes only This information has not been evaluated by the Food and Drug Administration.This information is not intended to diagnose, treat, cure, or prevent any disease.