Indian bael, a native plant of India, has spread over wide areas of southeast Asia. The ripe fruit and unripe fruit, as well as the roots, leaves and branches have all been used in traditional medicine. In Ayurveda, the ripe fruit has been used for chronic diarrhea and dysentery, as a tonic for the heart and brain, and as adjuvant treatment of dysentery. A decoction of the roots has been used to treat melancholia, intermittent fevers, and palpitations; the roots have mainly been used as an ingredient of the Ayurvedic medicine, dashmool . The leaves have been given as a febrifuge, and as a poultice for the treatment of eye disorders and ulcers; and administration of fresh leaves has been used for weakness of the heart, dropsy, and beriberi. A survey showed that in 2001-2002 in a Himalayan region (State of Uttaranchal, Indian Republic), vaidyas (practitioners of Ayurveda) used Indian bael as an ingredient in respective herbal formulations for boils, dysentery, earaches, discharge from the ears, and fever/cold. There are very few available human studies evaluating bael fruit for any condition, although Indian bael has been studied in animals and laboratory studies.