Garcinia cambogia has several other commonly used names, including brindle berry, garcinia, malabar tamarind, hydroxycitric acid, citrin, gambooge, gorikapuli, uppagi, garcinia kola and mangosteen oil. Garcinia cambogia comes from a plant native to India and Southeast Asia. The fruit of the garcinia cambogia plant has an oval, small pumpkin shape and is yellow in color. The plant belongs to the same family as mangosteen. To make the extract, you harvest the fruit from the garcinia cambogia plant, dry the fruit and grind the dried fruit into a powder. The active component of garcinia cambogia extract is hydroxycitric acid.
Individuals from Southeast Asia have used garcinia cambogia for centuries to make meals more filling. “Encyclopedia of Natural Medicine” states that hydroxycitric acid, the active component in garcinia cambogia, aids in weight loss because it suppresses appetite and reduces the body’s ability to form fat tissue. Additionally, garcinia cambogia refills the glycogen stores in the body, thereby reducing appetite, according to “The Diet Pill Book.”
“Encyclopedia of Natural Medicine” notes that Indian herbal medicine uses garcinia cambogia to treat tumors, ulcers, hemorrhoids, diarrhea, dysentery, fever, open sores and parasites. Additionally, garcinia cambogia can treat constipation, rheumatism, dyspepsia, obesity and high levels of triglycerides and cholesterol. Garcinia cambogia is also a raw material commonly used in cosmetics. In southeastern Asian cuisine, you will find garcinia cambogia used as a condiment. The Food and Drug Administration has not established a daily recommended dose for garcinia cambogia. However, according to “Encyclopedia of Natural Medicine,” the recommended daily dosage is 4,500 to 6,000 mg.