General Description
Garcinia cambogia (also known as vriksh amla, kankushta, or Malabar
tamarind) is a medium to large evergreen tree native to tropical
regions of Asia. The tree has oblong, leathery leaves with pronounced
central veins from which stem numerous delicate, horizontal veins.
A member of the tamarind family, garcinia's pumpkin-shaped fruit
is roughly the size of an orange, and is usually yellow or red (and
rarely, purple) in color. The ripe fruit is generally too acidic
to be consumed by itself, but is often used as a spice.
Health Applications
Weight loss
History and Traditional Use
For centuries, garcinia fruit has been used in foods in many areas
of tropical Asia. In Thai and Indian cuisines, garcinia is used
in curries and other dishes as a condiment, often in place of
limes or tamarinds. Valued by ancient Ayurvedic healers as a digestive
aid, garcinia has recently become popular as a natural appetite
suppressant.
Chemical Composition
The rind of the garcinia fruit contains 16 to 30 percent hydroxycitric
acid (HCA), along with other fruit acids.
Weight Loss
In vitro studies have shown that HCA inhibits the activity of
ATP citrate-lyase,1,2 an enzyme involved in
the conversion of sugars into fats. These studies, along with
others in which HCA supplementation reduced food intake in laboratory
rats,3 have led to popular use of garcinia
as a weight-loss aid. However, there is no evidence that HCA inhibits
fat production in humans. In fact, a 1998 study conducted on 135
overweight men and women found HCA to be no more effective than
placebo in reducing body weight or fat mass.4
Dosage/Toxicity
Garcinia has no generally recognized therapeutic dosage, as it's
therapeutic value has not been established. Dieters commonly take
500 to 700 mg 1/2 hour before meals. Garcinia has been consumed
in foods for centuries, and appears to be safe at several times
this dosage range. |
