Heritage
Traditional Uses of Cissus
Known traditionally as Hadjod, Harjor, Asthisamharaka and Asthishrinkhala, Cissus quadrangularis has been valued across Ayurveda and regional Indian traditions for its association with bones, joints, mobility and physical resilience.
Centuries of traditional use
Cissus quadrangularis has been used in Ayurveda and Indian folk medicine for centuries. Its Sanskrit name Asthisamharaka is commonly interpreted as “that which protects the bones,” while the Hindi name Hadjod means “bone joiner” or “bone setter.” These names reflect the plant’s longstanding reputation in traditional bone-care practices.
The plant is also known as Asthishrinkhala, referring to the distinctive chain-like appearance of its fleshy, four-angled stems — the botanical characteristic from which the species name quadrangularis is derived.
Cissus developed a focused identity within traditional practice, particularly associated with supporting the body following fractures, maintaining skeletal strength and promoting comfortable movement.
Traditional applications
The thick, succulent stems were the part most commonly used in traditional preparations — fresh stem juice, paste, powders and decoctions were prepared according to regional practices.
- Support the natural process of fracture recovery
- Maintain bone strength and structural integrity
- Promote comfortable joints and mobility
- Soothe swelling and physical discomfort
- Support digestion and appetite
- Help maintain regular bowel function
- Support recovery from weakness and physical strain
Ayurvedic descriptions associate the plant with Pachana (digestion), Sara (natural elimination) and Asthiyuk (strengthening of bones). Some traditions further regarded the plant as Vrishya, a substance associated with vitality. These applications are part of the plant’s ethnobotanical heritage and should not be interpreted as claims that Cissus can diagnose, treat or cure disease.
Culinary heritage
Cissus quadrangularis also has a history of regional food use in India. Its tender stems and young shoots have traditionally been incorporated into curries, chutneys and other cooked preparations, and in some communities the shoots and leaves have been used when preparing papad or similar traditional foods.
Cooking softens the fibrous plant material and reduces the sharp taste of the fresh stem. This overlap between food and traditional botanical practice illustrates how Cissus became part of everyday regional knowledge, rather than being used only as a formal medicinal preparation.
From traditional wisdom to standardized science
Traditional use provides the heritage behind Cissuslean®, while modern research evaluates the plant through standardized extracts, controlled doses and measurable outcomes.
Cissuslean® is a natural standardized extract containing polyphenols, flavonoids and saponins, including resveratrol, piceatannol, quercetin, isorhamnetin, luteolin and diosgenin.
Its research program includes published preclinical investigations into weight management and joint health, and two 12-week randomized, double-blind, placebo-controlled human studies. Through botanical identification, standardization and controlled research, Cissuslean® translates the traditional heritage of Hadjod into a reproducible ingredient for modern formulations.