Monday, January 25, 2021

G. atroviridis tea

Garcinia atroviridis is one of the well-known plants grown in Indonesia and Malaysia that contains antioxidant compounds. In Malaysia, the young tender leafy shoots are eaten fresh or cooked as “ulam” or as a sour relish. Green young fruits turn bright yellow when ripe and often separate off into pegs or segments.

Study findings indicate the potential use of G. atroviridis leaves and fruits as a source of natural antioxidants. This plant was reported contain hydroxycitric acid (HCA), a bioactive compound that acts as a potent inhibitor of fatty acid and cholesterol synthesis by inhibiting lipogenesis, the metabolic process that changes carbohydrate into fat and fruiting acids such as citric acid, tartaric acid, malic acid and ascorbic acid that have an antioxidant activity.

The leaves of Garcinia have higher antioxidant activity than their stems. It was shown that the total phenolic content showed a good correlation with the antioxidant activity.

The dried fruit slices are used to give acidity to cooked dishes in place of tamarind or lemon. The dried rind is also used in herbal health teas. Ingestion of G. atroviridis tea is expected to protect from oxidative stress.

Traditionally, the fruit is used to treat various health ailments such as earache, coughs, enhance blood circulation, acne, lower cholesterol and treats high blood pressure.
G. atroviridis tea


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