Kokum: the Malabar tamarind

Kokum is a native from the Western Green Lean Body Capsule Ghats and for this reason is called Malabar tamarind. It has culinary as well as industrial uses, while also having remarkable therapeutic values. It has B complex vitamins for example niacin, thiamin and folic acid plus high amounts of Ascorbic acid; it is a good source of magnesium, potassium and manganese. But where it's an absolute winner is within its content of hydroxy citric acid, normally abbreviated to HCA. Actually, as of this moment, Garcinia indica and cambogia are the only known supply of HCA. And it is because of this that kokum continues to be deemed to possess weight reduction capacities. It's the rind of the kokum fruit, small , green when unripe but a deep purple when mature, which is very rich in HCA, the element that imparts tartness into it.

So, how does HCA operate as a fat burning supplement? First, it inhibits the conversion of carbohydrates into fats; then it utilizes a enzyme which plays a huge role in the synthesis of fatty acids and in transforming sugars into triglycerides and lipids, thereby slowing the production of fats. This property of kokum therefore is definitely an added bonus for controlling bad cholesterol (LDL).

Another major active component in kokum is Garcinol; it acts as an antioxidant, anti-inflammatory, anti-bacteria and anti-carcinogenic agent. Much studies have been carried out on Garcinol and it has been discovered to be neuroprotective, contributing to the brain's health. As a result, it might possess a positive effect in regulating Alzheimer's disease. Since Garcinol also inhibits the development of histamine, it is beneficial against allergies.

Again, research has revealed that this compound turn into a viable alternative towards the antibiotics used in treating H. pylori infection because it is developing potential to deal with the present drugs. As far as the anti-carcinogenic property of Garcinol is worried, it's particularly helpful in installments of intestinal, colorectal and pancreatic cancers. , Garcinia Indica has also exhibited good anti-tumour activity against human leukaemia HL-60 cells. As an antioxidant, Garcinol is really a voracious toxin scavenger and it has been discovered to be beneficial against ulcers.

Let us now see how Ayurveda and local health systems use kokum. We have already observed that it is deemed to become good for digestion which resonates with what modern research has shown. Since kokum also offers an astringent quality, Ayurveda also uses it to treat dysentery. The famed kokum juice is renowned for its cooling and pitta balancing qualities. To combat hyperacidity, just add salt towards the sweet beverage. A decoction of kokum rind is prescribed for the treatment of rheumatism, which ends, as we know, from inflammation. In the event of gastro-intestinal disorders too this really is advised. Ayurveda also prescribes kokum for the treatment of ear infections. Being anti-fungal, it is also accustomed to treat intestinal parasites.

Kokum has many more therapeutic uses. According to the book authored by The Konkan Fruit Fest, the xanthone found in the fruit's pericarp doesn't have less than 28 health benefits, some of which we have already seen. We might include that it's also anti-neuralgic, helpful for gum diseases as well as in glaucoma.

Turning our focus on the seeds of Kokum, we see that they contain 23 to26 percent of oil which remains solid at 70 degrees because it includes a high melting point. This property causes it to be an ideal choice for cosmetic and confectionery uses. Kokum butter is very effective in relieving cracked heels. Given its non-greasy but emollient texture, it gets easily absorbed by the skin, so that as it is not easily oxidised and contains vitamin E, it's a very popular additive in creams and lotions. The confectionery industry uses it especially for manufacturing chocolates given that its high melting point causes it to be ideal for warmer climates.

From the culinary perspective, kokum, known by various names according to different regions, is used across diverse regions. Probably the most popular preparations is that of solkadi, a Goan speciality by which coconut milk and kokum are utilized. It may be had as a drink after meals to assist digestion or together with rice and vegetables. To prepare it, you Zhen De Shou have to soak Ten to twelve kokum rinds in 1/2 cup of water for about half an hour, then squeeze them and add 2 cups warm water as well as 2 cups coconut milk; add salt and temper with mustard seeds, cumin, garlic, asafoetida and red chillies. Rasam may also be made by omitting coconut milk. Whenever a recipe calls for tamarind, you are able to change it with Malabar tamarind.

To summarize, we would like to state that in focussing only on a single facet of something, for example, the load loss property of Garcinia we lose out on the larger picture. Instead of trying for a number of supplements, let's make food our nutraceuticals.

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