EU_Declaration_91054.pdf
Ajowan Spice Oil
VRI/SP/10-001
$ 10.50
Shop Now
Botanical Name: Garcinia Cambodgia Common name: Garcinia camb 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
