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Barberry (Berberis vulgaris)/Jaundice Berry

Botanical Name:Berberis vulgaris
Family: Berberidaceae
Genus: Berberis
Species: B. vulgaris
Kingdom:    Plantae
Order: Ranunculales

Other Names: Berbery, Common Barberry, Jaundice berry, Mahonia,Barberry

Common Names/Synonyms :- Oregon Grape Root, Rocky Mountain Grape, Mahonia, Pepperidge, Pepperidge Bush, Holy Thorn, Sowberry, Oregon Grape, Berberry, Jaundice Berry, and Daruharidra.
Pepperidge, Pepperidge bush, Pipperidge bush, Sowberry

Habitat : Barberry is  native to central and southern Europe, northwest Africa and western Asia;  it is also naturalised in northern Europe, including the British Isles and Scandinavia, and North America. In the United States and Canada, it has become established in the wild over an area from Nova Scotia to Nebraska, with additional populations in Colorado, Idaho, Washington State, Montana, and British Columbia.  Although not naturalised, in rural New Zealand it has been widely cultivated as a hedge on farms. It is cultivated for its fruits in many countries. It grows in hard, gravelly soil in the northeastern states, and sometimes in rich soils in the western states.Hard, gravelly soil in the northeastern states, and sometimes in rich soils in the western state.

Description:
Berberis is a deciduous shrub growing up to 4 m high. The leaves are small oval, 2–5 cm long and 1–2 cm broad, with a serrated margin; they are borne in clusters of 2-5 together, subtended by a three-branched spine 3–8 mm long. The flowers are yellow, 4–6 mm across, produced on 3–6 cm long panicles in late spring. The fruit is an oblong red berry 7–10 mm long and 3–5 mm broad, ripening in late summer or autumn; they are edible but very sour, and rich in Vitamin C.
Flowers: The flowers are small, pale yellow, arranged in pendulous racemes, 10 to 20 per raceme, towards the ends of the branches. Petals are not notched. Flowers: April – June
Berries: About 1/2 inch long, the bright red, oblong and slightly curved berries ripen in August and September. Bark: Has a slight odor and a bitter taste; colors the saliva yellow when chewed.
Leaves: Alternate or in rosettes
from previous year’s leaf axils; spatula shaped, with numerous spiny teeth; veins on the underside are prominent.
Root Bark: Yellow.

Parts Used: Bark of root or stem.

Harvest: Gather the Barberry root and stem bark in spring or fall, around March and November.

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History: Barberry has been used in herbal healing for more than 2,500 years. The ancient Egyptians used it to prevent plagues. India‘s Ayurveda healers used it for dysentery.
During the middle ages, European herbalists used Barberry to treat liver and gallbladder ailments, infections, stomach problems and skin conditions. Russian healers used it for inflammations, high blood pressure, and for abnormal uterine bleeding.
Native American Indians made a bitter brew from the yellow root. Used in small doses, Barberry tonic was used as an effective treatment for heartburn, stomach upset and ulcers. It was also used to stimulate appetite.

Edible Uses:
The berries are edible and rich in vitamin C, though with a very sharp flavor; the thorny shrubs make harvesting them difficult, so in most places, they are not widely consumed. They are an important food for many small birds, which disperse the seeds in their droppings.

A widely available Russian candy called  Barberis is made using extract from the berries, which are pictured on the wrapper.

In Europe, the berries have been traditionally used as an ingredient in making jam. The berries are high in pectin which makes the jam congeal as it cools after having been boiled. In southwestern Asia, especially Iran, the berries are used for cooking, as well as for jam-making. In Iran, barberries are commonly used as a currant in rice pilaf.

Constituents: Berberine (a yellow crystalline, bitter alkaloid), oxyacanthine, berbamine (another bitter alkaloid), tannin, wax, resin, fat, albumin, gum, and starch.

Medicinal Properties and Uses :- Barberry is believed to be an excellent remedy for correcting liver function and promoting the flow of bile. Indicated for inflammation of the gall bladder, gall stones and jaundice (when due to a congested state of the liver). As a bitter tonic with mild laxative effects, it is believed to strengthen and cleanse the system. Also said to be effective in reducing an enlarged spleen The root-bark contains berberine, a bitter alkaloid, that aids in the secretion of bile and is good for liver problems, acts as a mild purgative, and helps regulate the digestive processes. The antibacterial properties of the alkaloid berbamine have shown activity against Staphylococcus, Streptococcus, Salmonella, Shigella and Eschorichia Coli. It has anti-microbial properties that are especially beneficial for the skin and intestinal tract. Barberry has a beneficial effect on the blood pressure by causing a dilatation of the blood vessels. This herb is also good for hepatitis, colic, diabetes and consumption. Historically, Barberry was used as a bitter tonic to stimulate digestion, and in the treatment of inflammatory arthritic, sciatica, and rheumatic complaints. Use of this botanical decreases heart rate, depresses the breathing, stimulates intestinal movement, reduces bronchial constriction, and kills bacteria on the skin. External applications have included use for sores, burns, ulcers, acne, itch, tetters, ringworm, cuts, bruises. Berberine is highly bactericidal, amoeboidal and trypanocidal. Bitter tonic, cholagogue, hepatic, laxative, antibilious, anti-emetic.

Its main Properties are Anti-emetic, Antiseptic, Astringent, Bitter, Cholagogue, Hepatic, Laxative, Purgative, Refrigerant, Stomachic, and Tonic.

Barberry acts on the gallbladder to improve bile flow and ameliorate conditions such as gallbladder pain, gallstones, and jaundice.  Barberry’s strongly antiseptic property is of value in cases of amebic dysentery, cholera and other similar gastrointestinal infections.  Barberry is one of the mildest and best liver tonics known, good for jaundice, hepatitis and diabetes.
The berberine in barberry has remarkable infection-fighting properties.  Studies around the world show it kills microorganisms that cause wound infections (Staphylococci, Streptococci), diarrhea (Salmonella, Shigella), dysentery (Endamoeba histolytica), cholera (Vibrio cholerae), giardiasis Giardia lamblia), urinary tract infections (Escherichia coli) and vaginal yeast infections (Candida albicans).  Berberine may also fight infection by stimulating the immune system.  Studies show that it activates the macrophages, white blood cells that devour harmful microorganisms.  In Germany, a berberine preparation, Ophthiole, is used to treat sensitive eyes, inflamed lids, and pinkeye (conjunctivitis).  Barberry contains chemicals that may help reduce elevated blood pressure by enlarging blood vessels.
The bark is astringent, antidiarrheal, and healing to the intestinal wall—in short, barberry has a strong, highly beneficial effect on the digestive system as a whole.  It helps in the treatment of chronic skin conditions such as eczema and psoriasis. The decoction makes a gentle and effective wash for the eyes, although it must be diluted sufficiently before use.  Liquid of the chewed root was placed on injuries and on wounds, while cuts and bruises were washed with a root decoction.  A preparation of the bark or berries will be useful as a gargle for sore mouth and chronic opthalmia.    It has been successfully used to treat Leishmaniasis (infections transmitted by sandflies).  It has the ability to reduce an enlarged spleen and acts against malaria.

Main Uses: Barberry is mainly used today as a tonic to improve the flow of bile in such conditions as gallbladder pain, gallstones and jaundice. Barberry tinctures are used as a treatment for liver problems such as hepatitis and jaundice. It is also considered effective in lowering blood pressure, reducing heart rate and respiration, reducing bronchial constriction, and for menstrual irregularities.
Berberine has strong anti-microbial and fungicidal properties. It is also astringent and anti-inflammatory. It is said to make a good eyewash. Inflamed eyelids or conjunctivitis can benefit from the application of a compress.
Barberry is one of the best remedies for correcting liver function and promoting the flow of bile. It is indicated when there is an inflammation of the gall bladder or in the presence of gallstones. Barberry is also used when jaundice occurs due to a congested state of the liver.
Barberry tea is used as a gargle to soothe sore throats.

Preparation And Dosages:
Tincture: [1:5, 50% alcohol] 3 to 7 drops, 3 to 4 times a day.

Decoction: Use 1/2 to 1 teaspoon root bark with 1 cup water. Boil briefly, then steep for 5 minutes. Take 1/2 to 1 cup during the day, a mouthful at a time.
Ointment: An ointment made from a 10% extract of Barberry can be applied to the skin three times a day.

Combinations: In gall-bladder diseases Barberry combines well with Fringe Tree Bark and Culver’s Root.

Caution! Avoid during pregnancy; Barberry may stimulate the uterus. In high doses, it can cause nausea, vomiting, convulsions, drop in blood pressure, and lowered heart rate and breathing. If you suffer from heart disease or chronic respiratory problems, do not take large doses of this herb and use only with the approval of your physician.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

http://www.midwestherbs.com/bulk_herbs/barberrybark.htm

http://www.indianspringherbs.com/Barberry.htm

http://www.herbnet.com/Herb%20Uses_AB.htm

http://en.wikipedia.org/wiki/Berberis_vulgaris

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Barberry (Berberis Vulgaris)

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Botanical Name: Berberis vulgaris (LINN.)
Family: N.O. Berberidaceae

Synonyms: Berbery. Pipperidge Bush. Berberis Dumetorum.Jaundice Berry

Parts Used:Stem-bark and root-bark. The stem-bark is collected by shaving and is dried spread out in trays in the sun, or on shelves in a well-ventilated greenhouse or in an airy attic or loft, warmed either by sun or by the artificial heat of a stove, the door and window being left open by day to ensure a warm current of air. The bark may be also strung on threads and hung across the room.

When dried, the pieces of bark are in small irregular portions, about 2 inches long and 1/2 inch wide, and of a dark-yellowish grey colour externally, and marked with shallow longitudinal furrows. It frequently bears the minute, black ‘fruits’ of lichen. The bark is dark yellowish brown on the inner surface separating in layers of bast fibres.

The bark has a slight odour and a bitter taste, and colours the saliva yellow when chewed.

The root-bark is greyish brown externally and is dried in a similar manner after being peeled off. When dry, it breaks with a short fracture. It contains the same constituents as the stem-bark and possesses similar qualities.

Taste:  :Sour and pleasantly tart, with acidity approaching that of tamarind.

Etymology: The common name barberry and botanical genus name berberis derive from the Middle English barbere, in turn derived from the Latin barbaris and from the Greek barbaroi “stammerers” (any foreigner who could not speak Greek was a barbaros who was said to utter nonsense such as “bar-bar”). The term is ultimately derived from an Indo-European root and appears in Sanskrit as barbaras “stammering”.
The name was passed to Arabic as al-Barbar, originally any people whom the Moors encountered who could not speak Arabic (notably the Berber people, whose language has never been Arabic). In contemporary English we still refer to those of supposed uncultured origin as “barbarians”.
The species name vulgaris is Latin for “common”. The English name holy thorn has obvious biblical connotations and the French épine-vinette also refers to the sharp thorns.


Habitat:
The Common Barberry, a well-known, bushy shrub, with pale-green deciduous leaves, is found in copses and hedges in some parts of England, though a doubtful native in Scotland and Ireland. It is generally distributed over the greater part of Europe, Northern Africa and temperate Asia. As an ornamental shrub, it is fairly common in gardens.

Description:
-The stems are woody, 8 to 10 feet high, upright and branched, smooth, slightly grooved, brittle, with a white pith and covered with an ash-coloured bark.
The leaves of the barren shoots of the year are alternate, 1 to 1 1/2 inch long, shortly petioled, presenting various gradations from leaves into spines, into which they become transformed in the succeeding year. The primary leaves on the woody shoots are reduced to three-forked spines, with an enlarged base. The secondary leaves are in fascicles from the axil of these spines and are simple, oval, tapering at the base into a short foot-stalk, the margins finely serrate, with the teeth terminating in small spines.

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The flowers are small, pale yellow, arranged in pendulous racemes, produced from the fascicles of leaves, towards the ends of the branches. Their scent is not altogether agreeable when near, but by no means offensive at a distance. Their stamens show remarkable sensibility when touched springing and taking a position closely applied to the pistil. Insects of various kinds are exceedingly fond of the Barberry flower. Linnaeus observed that when bees in search of honey touch the filaments, they spring from the petal and strike the anther against the stigma, thereby exploding the pollen. In the original position of the stamens, Iying in the concavity of the petals, they are sheltered from rain, and there remain till some insect unavoidably touches them. As it is chiefly in fine, sunny weather that insects are on the wing, the pollen is also in such weather most fit for the purpose of impregnation, hence this curious contrivance of nature for fertilizing the seeds at the most suitable moment.

The berries are about 1/2 inch long, oblong and slightly curved; when ripe, of a fine, red colour and pleasantly acidulous.

The leaves are also acid, and have sometimes been employed for the same purposes as the fruit. Gerard recommends the leaves ‘to season meat with and instead of a salad.’

Cows, sheep and goats are said to eat the shrub, horses and swine to refuse it, and birds, also, seldom touch the fruit, on account of its acidity; in this respect it approaches the tamarind.

Berberis vulgaris (European Barberry) is a shrub in the family Berberidaceae, native to central and southern Europe, northwest Africa and western Asia; it is also naturalised in northern Europe, including the British Isles and Scandinavia, and North America.

It is a deciduous shrub growing up to 4 m high. The leaves are small oval, 2-5 cm long and 1-2 cm broad, with a serrated margin; they are borne in clusters of 2-5 together, subtended by a three-branched spine 3-8 mm long. The flowers are yellow, 4-6 mm across, produced on 3-6 cm long panicles in late spring. The fruit is an oblong red berry 7-10 mm long and 3-5 mm broad, ripening in late summer or autumn; they are edible but very sour, and rich in Vitamin C.

Cultivation and uses
It is generally propagated by suckers, which are put out in plenty from the roots, but these plants are subject to send out suckers in greater plenty than those which are propagated by layers, therefore the latter method should be preferred.

The best time for laying down the branches is in autumn (October), and the young shoots of the same year are the best- these will be well rooted by the next autumn, when they may be taken off and planted where they are designed to remain.

Barberry may also be propagated by ripened cuttings, taken also in autumn and planted in sandy soil, in a cold frame, or by seeds, sown in spring, or preferably in autumn, 1 inch deep in a sheltered border when, if fresh from the pulp, or berry, they will germinate in the open in the following spring.

The plant is both poisonous and medicinal. In Europe, the berries are traditionally used for making jam. In southwestern Asia, especially Iran, the berries are used for cooking, to spice rice for example. The plant, except for its fruits and seeds, is mildly poisonous. Its most potent agent is berberine, which is also known to have a number of therapeutical effects.

It is an intermediate host for Puccinia graminis (black rust), a rust disease of wheat. Wheat farmers had accused barberries of spreading rust as early as 1660, but were derided as superstitious by the jam makers. The matter was not settled scientifically until 1865. Because of the impact of this disease on wheat crops, cultivation of European Barberry is prohibited in many areas

Constituents:
The chief constituent of Barberry bark is Berberine, a yellow crystalline, bitter alkaloid, one of the few that occurs in plants belonging to several different natural orders. Other constituents are oxyacanthine, berbamine, other alkaloidal matter, a little tannin, also wax, resin, fat, albumin, gum and starch.

Uses: Common barberry is a complex plant which is toxic but has both culinary and medicinal applications. In Europe, the berries are traditionally used for making jam. In South-Western Asia, especially Iran, the berries are used as a culinary spice, typically to lend flavour, aroma and colour to rice.
Barberry is a host for puccinia graminis “black rust”, a disease of wheat. Wheat farmers had accused barberries of spreading rust as early as 1660, but were derided as superstitious by jam makers. The accusation was scientifically proven in 1865, since which date cultivation of European barberry has been prohibited in many areas because of the impact of the disease on wheat crops.
Barberry stem bark and root bark are used both as a homeopathic medicine and as a herbal medicine recommended (in modest quantities) to aid the secretion of bile, aid with liver problems, act as a purgative and help regulate the digestive processes. Taken in larger amounts, however, berberine causes a variety of unpleasant symptoms.


Medicinal Action and Uses:
Tonic, purgative, antiseptic. It is used in the form of a liquid extract, given as decoction, infusion or tincture, but generally a salt of the alkaloid Berberine is preferred.

As a bitter stomachic tonic, it proves an excellent remedy for dyspepsia and functional derangement of the liver, regulating the digestive powers, and if given in larger doses, acting as a mild purgative and removing constipation.

It is used in all cases of jaundice, general debility and biliousness, and for diarrhoea.

Preparations: Powdered bark, 1/4 teaspoonful several times daily. Fluid extract, 1/2 to 1 drachm. Solid extract, 5 to 10 grains.

It possesses febrifuge powers and is used as a remedy for intermittent fevers. It also forms an excellent gargle for a sore mouth.

A good lotion for application to cutaneous eruptions has also been made from it.

The berries contain citric and malic acids, and possess astringent and anti-scorbutic properties. They are useful in inflammatory fevers, especially typhus, also in bilious disorders and scurvy, and in the form of a jelly are very refreshing in irritable sore throat, for which also a syrup of Barberries made with water, proves an excellent astringent gargle.

The Egyptians are said still to employ a diluted juice of the berries in pestilential fevers, and Simon Paulli relates that he was cured of a malignant fever by drinking an infusion of the berries sweetened with sugar and syrup of roses.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

RECIPES
Barberry Drops
The black tops must be cut off; then roast the fruit before the fire till soft enough to pulp with a silver spoon through a sieve into a china basin; then set the basin in a sauce pan of water, the top of which will just fitit, or on a hot hearth, and stir it till it grows thick. When cold, put to every pint 1 1/2 lb. of sugar, the finest double-refined, pounded and sifted through a lawn sieve, which must be covered with a fine linen to prevent its wasting while sifting. Beat the sugar and juice together 3 1/2 hours if a large quantity, but 2 1/2 for less; then drop it on sheets of white, thick paper, the size of the drops sold in the shops. Some fruit is not so sour and then less sugar is necessary. To know if there be enough, mix till well incorporated and then drop; if it runs, there is not enough sugar, and if there is too much it will be rough. A dry room will suffice to dry them. No metal must touch the juice but the point of a knife, just to take the drop off the end of the wooden spoon, and then as little as possible.
To prepare Barberries for Tartlets-: Pick Barberries that have no stones, from the stalks, and to every pound weigh 3/4 lb. of lump sugar; put the fruit into a stone jar, and either set it on a hot hearth or in a saucepan of water, and let them simmer very slowly till soft; put them and the sugar into a preserving-pan, and boil them gently 15 minutes. Use no metal but silver.

Barberries in Bunches

Have ready bits of flat white wood, 3 inches long and 1/4 inch wide. Tie the stalks of the fruit on the stick from within an inch of one end to beyond the other, so as to make them look handsome. Simmer them in some syrup two successive days, covering them each time with it when cold. When they look clear they are simmered enough. The third day do them like other candy fruit.

Mrs. Beeton (an old edition) says
:
‘Barberries are also used as a dry sweetmeat, and in sugar-plums or comfits; are pickled with vinegar and are used for various culinary purposes. They are well calculated to allay heat and thirst in persons afflicted with fevers. The berries arranged on bunches of nice curled parsley, make an exceedingly pretty garnish for supper-dishes, particularly for white meats, like boiled fowl à la Béchamel; the three colours, scarlet, green and white contrasting so well, and producing a very good effect.’

Resources:

http://botanical.com/botanical/mgmh/b/barcom12.html
http://en.wikipedia.org/wiki/Berberis_vulgaris

http://www.aidanbrooksspices.blogspot.com/2007/10/barberry.html

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Indian Barberry

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Botanical Name: Berberis asiatica
Family:Berberidaceae
Genus:Berberis
Kingdom:    Plantae
Order:Ranunculales

Common Name:Chutro, Rasanjan (Nep); marpyashi (Newa); Daruharidra, Darbi (Sans)

Habitat:Indian Barberry is native to E. Asia – Himalayas (Nepal)
It is normally found in  shrubberies, grassy and rocky slopes up to 2500 metres. Found in heavy shade, on north-facing slopes  and on open hillsides in the drier areas .

Description:
Indian Barberry  is an evergreen Shrub growing to 3.5 m (11ft 6in) at a medium rate. It is a large thorny shrub with yellow wood & whitish or pale Grey branches.
It is hardy to zone (UK) 8 and is not frost tender. It is in leaf 12-Jan It is in flower in May. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects, self.The plant is self-fertile.

CLICK & SEE THE PICTURES

The root-bark is light coloured, corky, almost inodorous, with a bitter, mucilaginous taste. It contains much Berberine, and a dark-brown extract is made from it employed in India under the name of ‘Rusot.’ This extract is sometimes prepared from the wood or roots of different species of Barberry. It has the consistency of opium and a bitter, astringent taste.

Cultivation & Propagation:
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and can grow in heavy clay and nutritionally poor soils. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in full shade (deep woodland) semi-shade (light woodland) or no shade. It prefers dry or moist soil.

Seed – best sown as soon as it is ripe in a cold frame, when it should germinate in late winter or early spring. Seed from over-ripe fruit will take longer to germinate , whilst stored seed may require cold stratification and should be sown in a cold frame as early in the year as possible. The seedlings are subject to damping off, so should be kept well ventilated . When the seedlings are large enough to handle, prick them out into individual pots and grow them on in a cold frame. If growth is sufficient, it can be possible to plant them out into their permanent positions in the autumn, but generally it is best to leave them in the cold frame for the winter and plant them out in late spring or early summer of the following year. Cuttings of half-ripe wood, July/August in a frame. Cuttings of mature wood of the current season’s growth, preferably with a heel, October/November in a frame

Edible Uses:
Fruit  is eaten  raw or dried and used like raisins. This species is said to make the best Indian raisins. Fully ripe fruits are fairly juicy with a pleasantly acid flavor, though there are rather a lot of seeds. The fruit is abundantly produced in Britain. The fruit is about 8mm long.

Medicinal Uses:
Antibacterial;  Cancer;  Laxative;  Odontalgic;  Ophthalmic;  Tonic.

The roots  are used in treating ulcers, urethral discharges, ophthalmia, jaundice, fevers etc. The roots contain 2.1% berberine, the stems 1.3%. The bark and wood are crushed in Nepal then boiled in water, strained and the liquid evaporated until a viscous mass is obtained. This is antibacterial, laxative and tonic. It is taken internally to treat fevers and is used externally to treat conjunctivitis and other inflammations of the eyes. Tender leaf buds are chewed and held against affected teeth for 15 minutes to treat dental caries. The fruit is cooling and laxative. Berberine, universally present in rhizomes of Berberis species, has marked antibacterial effects. Since it is not appreciably absorbed by the body, it is used orally in the treatment of various enteric infections, especially bacterial dysentery. It should not be used with Glycyrrhiza species (Liquorice) because this nullifies the effects of the berberine. Berberine has also shown antitumour activity.

Indian berberry has been made official in the Pharmacopoeia of India.It is an amportant indigenous medicine.The bark is useful in restoring the disordered process of neutrition and restores the normal function of the system.It helps open the natural pores of the body, arrest bleeding and induces copious perepiration despite the astrigent properties.The drug also constitute anti-tubercular activities.

Fever: Indian barberry is as valuable as quinine in maleria fevers.It is particularly useful in relieving pyrexia and checking the return of the violent intermittent fevers.The herb’s- bark and the root- bark are given as a decoction. It should be given twice or thrice a day.The decoction is given in doses of 150 grams between paroxysms of fever.

Monorrhagia: Indian barberry arrestes excessieve bleed loss during the monthly period.In skin diseases the decoction of the bark and the root-bark is efficacious as a cleanser for ulcers ans sores, as it helps formation of scar over the wounds.

Stomach Disorders :  Indian barberry is very useful in all kinds of stomach disorders.It is also effective in the treatment of Cholera.It is a popular remedy of diarrhoea and dysentery in Northwern India.It is useful in bleeding piles treatment. It is given with butter. A dilute solution can also be externally applied on the piles.

Eye Problems: The drug is highly beneficial in the treatment of all kinds of eye disorder.
It is mixed with butter and alum or with opium or lime juice and applied externally on the eye lids to cure opthalmia and other eye diseases. Mixed with milk, it can be used effectively as a lotion of Conjunctivitis.

Other Uses: A yellow dye is obtained from the roots and stems. The spiny branches are used to make fencing around fields in Nepal.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
Miracle of Herbs
http://www.pfaf.org/user/plant.aspx?LatinName=Berberis+asiatica
http://en.wikipedia.org/wiki/Berberis

 

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