Kokum (Garcinia indica) is one of the native tree mostly found in Konkan belt, the western ghats of India. Kokum has incredible medicinal and nutritive properties.
The Kokum is used as a drink and the dried rind is used in making curries. The fruit is anthelminthic, cardio tonic, useful against piles, dysentery and is a heart tonic. Hydroxyl Citric Acid (HCA) extracted from Kokum is a fat-reducing medicine used against obesity. Kokum fruit contains compounds that have antioxidant, anti-bacterial and antifungal properties. Scientific research indicates activity against several cancer cell lines, including breast cancer, liver cancer and leukemia. In addition, Kokum also exhibits antihistamine and antiinflammatory properties.
Traditionally, Kokum has been used for many years as a medicinal treatment for diarrhea, skin infection and wounds in throughout South Asia. Dried Kokum fruit rinds are widely used in cooking as they impart a sweetish-tangy flavor to the food. The fruits contain citric acid, acetic acid, malic acid, ascorbic acid, hydroxycitric acid and garcinol. Life-enhancing antioxidant found in Kokum pericarp is called Xanthone. The dry rind is mainly used for cooking and is a good substitute of tamarind. The edible fat ‘Kokum butter’ obtained from the seed kernels is used in the manufacture of soaps, candles ointments and pharmaceutical preparation especially in skin care products due to its ability to soften the skin and heal ulcers and also fissures on lips, hands and feet. It reduces the degradation of skin cells and restores elasticity.
