Garcinia : Progress


Garcinia cambogia is just one of the 300 to 500 species in the Garcinia genus, all of which are native to regions in Asia, Australia, Polynesia, and southern and tropical Africa. Some point to Indonesia as garcinia cambogia’s specific origin.
Sir William Jackson Hooker recorded notes on the fruit’s preparation during his trip to Sri Lanka in 1835. In his words, the Singhalese “prepare it by taking out the pulp and seeds, breaking it into pieces, and putting it into a heap, which is covered for two to three days, till it becomes soft. It is then smoked by burning cocoa-nut shells below the grating on which it’s spread. This operation is continued for many days, when it is tied up tight in a bag, and kept for use by being hung, I cannot say in the chimney, for chimneys that have none, but where it is under the influence of smoke from their fires when cooking.”
The taste of Malabar tamarind is sour and acidic, which contributes to its reputation as a digestive aid in Ayurveda. Though there’s a bit of sweetness to the fruit, the overwhelming sourness of it makes it unpalatable to eat raw. As such, the fruit—particularly the rind—is used to enhance the zest of several dishes.
Tests :
A 1973 study published in Lipids indicate suppressed food intake when HCA was administered to animals. Another 2009 study published in Nutritional Research found that animals had a decreased body weight gain.
–One 2004 study published in Diabetes, Obesity, and Metabolism prescribed 60 overweight adults in India to take HCA and niacin-bound chromium, and another to take a placebo. Both groups ate 2,000 kcal a day and did a walking program. At the end of the trial, the HCA group lost 1% more weight (not significant), but the group taking HCA also left more food on their plate.
–A 2013 study published in Investigational New Drugs found that using a combination of molecules—of which HCA is included—targeting cancer metabolism resulted in decreased tumor growth in mice.
–According to a study published in the Journal of Nutritional Science and Vitaminology, short-term HCA supplementation enhances athletic performance and endurance.
–A 2007 study published in Nutrition Research found that a mixture of psyllium and HCA reduced body weight gain and body fat when tested in rats.

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