Garcinia cambogia is a plant native to Indonesia and is often referred to as gambooge. The plant bears a yellowish fruit that has a shape similar to a small pumpkin. The fruit and its rind have a folk medicinal use for treating inflammation, constipation, rheumatism and gastrointestinal disruptions. G. cambogia may actually help to boost weight loss, although further research is necessary. Due to the nature of this item, you should always consult your physician prior to use. Herbs should not take the place of a balanced diet and regular physical activity.
Take no more than 1,500 mg of G. cambogia per day. This supplement is available either as a tablet or in capsule form. According to a May 2004 study published in “Molecular and Cellular Biochemistry,” the hydroxycitric acid present in G. cambogia resulted in reduction in body weight over a 90-day period.
Opt for the hydroxycitric acid equivalent to that present in G. cambogia of about 900 to 2,800 mg per day. This compound is obtained through extraction of the G. cambogia fruit. The University of Maryland Medical Center says that 2.5 g of this compound a day stops carbohydrates from storing as fat in the body, although further research is necessary.
Eat fresh G. cambogia, which is usually referred to as Malabar tamarind, as an ingredient. It has a sour yet fruity taste and accompanies spicy foods such as chili well. Indian cuisine commonly utilizes G. cambogia to bring a hot and sour taste to a meal. The G. cambogia fruits contain about 30 percent hydroxycitric acid.
- University of Maryland Medical Center: Obesity
- “Diabetes, Obesity and Metabolism”; Effects of a Natural Extract of Hydroxycitric Acid and a Combination of HCA-SX Plus Niacin-Bound Chromium and Gymnema Sylvestre Extract on Weight Loss; H.G Preuss, et al.; May 2004
- Drugs.com: Garcinia (Hydroxycitric Acid)
- “Molecular and Cellular Biochemistry”; Physico-Chemical Properties of a Novel Hydroxycitric Acid Extract and Its Effect on Body Weight, Selected Organ Weights, Hepatic Lipid Peroxidation and DNA Fragmentation, Hematology and Clinical Chemistry and Histopathological Changes Over a Period of 90 Days; M. Shara, et al.; Mary 2004
- “Functional Food Product Development”; Jim Smith, et al., eds.; 2010