Ashwaganda Root

The scientific name for organic Ashwagandha is withania somnifera; it is also known as "Indian ginseng" and "winter cherry." However it is not botanically related to either ginseng or the cherry tree; it is actually part of the same family that includes potatoes, eggplants, tomatoes and peppers as well as tobacco and belladonna (deadly nightshade).

In the traditional Ayurvedic Medicine system of India, organic ashwagandha is used as an energy tonic and as a treatment for stress and anxiety disorders. Additionally, organic ashwagandha root has been used as a diuretic, a memory-enhancer and even an aphrodisiac. In the Americas and Africa, this herb has been used to treat inflammation and strengthen immune function.

In a report published in the June 2006 issue of Molecular Cancer Therapeutics, ashwagandha may have some potential as a cancer treatment. Research suggests that the plant can inhibit tumors by causing "apoptosis," or cell-death.

Organic ashwagandha root is traditionally boiled in milk prior to being dried and processed so as to remove any impurities or toxins. Recommended dosage is approximately 5 grams per day, taken in capsule form.

There are no serious side effects associated with short term, period use of organic ashwagandha root; however, there are indications that high doses over an extended period of time can interfere with proper function of the thyroid gland. It is recommended that ashwagandha be taken for no more than three weeks out of every four.