Most people believe that Vitamin C (ascorbic acid) is very heat-sensitive and easily destroyed during cooking.
That’s largely true for many fruits and vegetables — but amla (Phyllanthus emblica) is a remarkable exception, thanks to its unique biochemistry.
Here’s what modern research and biochemistry reveal — and why this insight can change how we think about traditional formulas like Chyawanprash:
1. Amla’s Ascorbic Acid Degradation Is Slower Than Expected A classic study on the kinetics of ascorbic acid degradation in amla showed first-order reaction kinetics when heated (50–120 °C), which means the rate of loss is measurable but not excessively high.
Importantly, the activation energy for ascorbic acid degradation in amla was found to be slightly lower (~4.09 kcal/mol) compared to pure ascorbic acid (~4.49 kcal/mol). In simple terms: amla’s own matrix helps protect its Vitamin C under heat, much more than pure ascorbic acid would.
2. Tannins (and Other Polyphenols) Act as Natural Protectors Amla is rich in hydrolyzable tannins (like emblicanins A and B), gallic acid, ellagic acid, and other polyphenols.
These compounds retard (slow down) the oxidation of ascorbic acid, helping preserve its antioxidant capacity during processing. In thermally processed amla (like heating or drying), studies show that despite some loss of Vitamin C, tannin levels remain sufficient to offer strong antioxidant protection.
3. Heat Treatment Can Even Increase Some Antioxidant Acids Interestingly, research has shown that gallic acid and ellagic acid — both powerful antioxidants — increase with heat treatment in amla. So while some ascorbic acid may degrade, other protective compounds build up or become more bioavailable, maintaining or even enhancing the antioxidant potential.
4. Real-World Implication: How This Helps in Chyawanprash In Chyawanprash, amla is gently cooked with ghee, honey, and warming herbs.
This traditional formula likely leverages the stabilizing effect of tannins + the acidic environment to preserve Vitamin C. The combination of amla’s heat-stable Vitamin C + tannin-rich polyphenols means the final product retains potent antioxidant and rejuvenating power, even after slow cooking.
5. Why This Matters for Modern Wellness Many commercial “vitamin C” or antioxidant supplements degrade with heat or storage — but amla offers a natural, food-based, heat-resistant source. In Summary: Amla’s exceptional biochemistry — its mix of ascorbic acid + polyphenols + tannins — makes it uniquely suited for heat-based preparations like Chyawanprash.
Modern science confirms what Ayurveda has known for centuries: amla is not just a “vitamin C fruit,” it is a heat-stable antioxidant powerhouse.
https://pubmed.ncbi.nlm.nih.gov/15545050/ https://www.researchgate.net/publication/281241250_KINETIC_THERMAL_DEGRADATION_OF_ASCORBIC_ACID_IN_AMLA_PHYLLANTHUS_EMBLICA_L https://pubs.rsc.org/en/content/articlehtml/2023/fb/d3fb00058c?utm_source=chatgpt.com