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Botanical Name: Garcinia Cambodgia Common name: Garcinia cambogia , ga Read More
|
Botanical Name: |
Garcinia Cambodgia |
|
Common name: |
Garcinia cambogia
, garcinia, Malabar tamarind, brindle berry |
|
Plant
family: |
Clusiaceae |
|
Genus: |
Garcinia |
|
Appearance/Color: |
colourless
or light coloured clear mobile liquid |
|
Odor: |
crisp, fresh, peppercorn
aroma, with spicy woody odor |
|
Blends
With: |
Peppermint,
clove, wintergreen, basil, bergamot, cinnamon, lemon. |
|
Origin |
India |
|
Source
|
Seed |
|
Method of Extraction |
Steam Distillation |
Garcinia cambogia is an herbal product derived from fruit of
the Malabar tamarind tree (also called Garcinia gummi-gutta) which is native to
India, Nepal and Sri Lanka. The dried and smoked rind of the Garcinia cambogia
fruit is commonly used as a food preservative and, because of its sharp, sour
taste, as a flavoring agent and spice, especially in fish curries. The fruit
rind has also been used in Ayurvedic medicine to treat gastrointestinal
complaints and rheumatism. More recently, Garcinia cambogia has been purported
to be an appetite suppressant effective in inducing weight loss. Chemical
components of Garcinia extracts include xanthones, benzophenones, amino acids
and organic acids, most importantly hydroxycitric acid (HCA) the suspected
ingredient responsible for its antiinflammatory and appetite suppressant
activity.
The dried fruit rind of G. cambogia is used
for centuries in Asian countries for culinary purposes as a condiment
and flavoring agent without any adverse effect. It possesses a
distinct sour taste that it imparts to food and is used as an alternative
to tamarind or lemon in curries and other ethnic food preparations to
make them more filling and satisfying. Fruit rind is also eaten raw, perhaps at
meals as an appetizer in parts of India. The dried fruit rind of G.
cambogia combined with salt and other organic acids can
lower the pH and thus provide a bacteriostatic effect for curing fish; this
method of preservation of fish is known as Colombo Curing . Garcinia
cambogia, Garcinia indica, and Garcinia atroviridis are
rich in hydroxycitric acid (HCA) and are, at times, used
interchangeably in food preparation and fish preservation.
Apart from its use as a preservative and a condiment in cuisines, Garcinia extracts
have been used for treatment of ailments in traditional ayurvedic system of
medicine. A decoction of fruit rind is given as a purgative in the
treatment of intestinal parasites, bilious digestive
conditions, dysentery, rheumatism, and in the treatment of tumors.
The extracts are also used as a cardio-tonic to treat angina. In
veterinary practice, the extract is also used as a rinse for diseases of the
mouth. The fruit rind is also used in rickets and enlargement of
spleen, and for healing of bone fractures.
COMMON USAGE
·
Improves digestion
·
Promotes weight loss
Ingredients:
|
S. No |
Key Constituents |
Strength (%) |
|
1 |
Hydroxycitric acid (HCA) |
30.9-35.2 |
TOXICOLOGICAL INFORMATION
Safety summary
·
Hazards:
skin sensitization if oxidized.
·
Cautions:
old or oxidized oils should be avoided. Not to be consumed Orally Doctor’s
Consult is necessary.
Organ-specific effects
·
Adverse skin reactions:
May have adverse reactions.
Systemic effects
·
Acute
toxicity: Toxicity
level not defined. Seems to be toxic when consumed orally.
·
Carcinogenic/anticarcinogenic
potential: Not
Known
ECOLOGICAL
INFORMATION
·
Ecotoxicity: No data available
·
Bioaccumulation: No data available
·
Mobility in soil: No data
available
·
Persistence and degradability: No
data available
·
PBT and vPvB assessment: No data
available
