Garcinia
(Garcinia cambogia)
Botanical Information
A moderately-sized tree with shiny, leathery leaves and small, cherry-sized fleshy fruits from the St. John’s wort family.
Working with Garcinia
Part(s) Used
Fruit, Fruit Pulp
Herb Forms
The extract in capsules, tablets.
Also called Malabar tamarind, the herb has a long history of use in Ayurveda for obesity due to its appetite-lowering properties. It is currently being studied for its possible effectiveness in lowering cholesterol and triglyceride levels. In India a decoction of the rind of the fruit is prescribed for rheumatism and bowel ailments, and the dried rind is commonly used to flavor foods in India and Ceylon because of its sour taste. The fruits of garcinia contain HCA, (-)-Hydroxycitric acid, and 500 mg of this substance are recommended taken at mealtimes.
Twenty years ago Hoffmann-Laroche performed studies with human volunteers, demonstrating its weight-reducing properties. The company later discontinued the studies because they considered the effective dose of the substance was too high.
Garcinia has a taste of SWEET and SOUR, and a temperature of WARM.
Cautions
None noted.
Conditions treated with Garcinia
Condition
Treatment Support
Application
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The information given here is designed to help you make informed choices about your health. The information is drawn from numerous sources—both traditional medicine practice, from the clinical experience of many herbalists currently practicing, and supported by decades of scientific research from the author. The research most consulted includes human clinical trials that help to determine the most effective and safe herbs for various needs, the best doses, and types of preparations.
The information offered in this database is not intended as a substitute for any that may have been prescribed by your health practitioner or physician.