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Natural home remedy - Solanum trilobatum

Solanum trilobatum or thuthuvaalai health benefits and home remedies
Solanum trilobatum (Thuthuvaalai)

Solanum trilobatum is a thorny creeper that bears bluish purple flowers and small sized fruits. It is also called the purple fruited pea eggplant. It is propogated by seeds. It has been called the kayakalpa in Siddha medicine. The whole plant - the leaves, stem, flowers and fruit is used as medicine, and as a natural home remedy for various conditions. It can be cooked to make tasty and healthy dishes. The plant is said to contain natural steroids. Steroidal alkaloid Solasoline present in the fruit and leaf of the plant can be used for steroidal drug production. It's health benefits are various. It is a rejuvenator and has been traditionally used to treat respiratory diseases. According to 'Encyclopedia of world medicinal plants' by T. Pullaiah, the plant is said to possess anti-bacterial, anti-fungal, antimitotic (that stops cell growth by cell division) and anti-tumour activities.

Botanical Name - Solanum trilobatum
Sanskrit - Achuda; Agnidamini; Vallikantakarika
Tamil - Tudhuvalai
Common name - Purple fruited pea eggplant; Thai nightshade

Health benefits of Solanum trilobatum

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The Solanum trilobatum possesses antioxidant and hepatoprotective (protecting the liver) properties which protects against UV induced damage and radiation-induced toxicity in mice. It also has antimicrobial properties. In a study published in the International Journal of Cancer Reasearch, it was found that when Solanum trilobatum was administered along with paclitaxel, it prevents LPO (the level of lipid peroxides from increasing) and protects antioxidant system strongly against Benzo(a)pyrene induced lung cancer, in Swiss albino mice. Its health benefits extend to curing asthma and respiratory problems. It is also recommended for gas and gastric problems.

Home remedies with Solanum trilobatum

The Solanum trilobatum leaves can be made into a delicious chutney and included in your diet twice a week for general well being.



Solanum trilobatum leaves about four handfuls
Black gram dal 2 tsp
Dried red chilli 2
Asafoetida a pinch
Salt to taste


Separate the leaves from the stem. Saute the leaves in a little clarified butter. Roast the dal and chilli separately. Grind the sauted leaves and roasted dal, chilli along with asafoetida and salt. You can add water as required.