Garcinia,, a large group of evergreen trees and shrubs native to Asia, Southern Africa and Polynesia, belongs to the Guttifererae family. There are, about 400 species of Garcinia growing in the tropics, of which about 24 species are found in the Indian peninsula.

In India, Garcinia cambogia and Gracinia indica are the most abundant species and are known locally as kokam and amsool. The delicious mangosteen fruit comes from Gracinia mangostana.

Medicinal Use

In the ancient Ayurevedic texts Garcinia was referred to as Vriskhamla. Ayurvedic preparation made from Garciania are used in the treatment of certain ailments:

• an extract of the fruits is used for rheumatic pains and bowel complaints;
• as sherbet made out of the rind is used for billiousness; and
• the leaves and the fruits are used to treat ulcers, inflammation, haemorrhoids, diarrhoea and dysentery.

In the Malabar and Kankan coast of the Indian peninsula the fruit rind of Gracinia cambogia and Garcinia indica is used as a substitute for tamarind to impart flavor. Popularly known as Malabar tamarind, it is extensively used for culinary purposes, particularly in the preparation of fish curry.

The major organic acid component that imparts the savoury taste to these fruits is hydroxycitric acid (HCA). This is a structural analogue of citric acid commonly found in citrus fruits such as oranges.

Studies with rats indicate that HCA is effective in lowering lipid levels. HCA, in fact, prevents the conservation of sugar to fat by inhabiting one of the enzymes involve in fat formation. This leads to an increase in the glycogen level in the liver, which sends a satiety signal to the brain resulting in appetite reduction. HCA consumption also to lead in increase in fat mobilization and fat burning (thermogenesis).

Even though Garcinia has long been used in food preparation, there have been no known manifestations of any toxic symptoms associated with such use. Moreover, the published toxicological data indicate that HCAs is 200 times safer than citric acid.