Garcinia gummi-gutta

Garcinia gummi-gutta is grown for its fruit in Southeast Asia and South Asia. Garcinia gummi-gutta is one of several closely related Garcinia species from the plant family Clusiaceae.^[2][3] With thin skin and deep vertical lobes, the fruit of G. gummi-gutta and related species range from about the size of an orange to that of a grapefruit; G. gummi-gutta looks more like a small yellowish, greenish, or sometimes reddish pumpkin.^[7][8] The color can vary considerably. When the rinds are dried and cured in preparation for storage and extraction, they are dark brown or black in color.^{[citation needed]}

Although few high-quality studies have been done to define the composition of the fruit, its phytochemical content includes hydroxycitric acid which is extractable and developed as a dietary supplement.^[5][6][9] Other compounds identified in the fruit include the polyphenols, luteolin, and kaempferol.^[10]

In the Malabar Coast, it is known as kudam puli and in Tamil speaking areas of Sri Lanka and India, it is called goraka.^[11][12]

In late 2012, a United States celebrity doctor, Dr. Oz, promoted Garcinia cambogia extract as "an exciting breakthrough in natural weight loss".^[13][14] Dr. Oz's endorsements of dietary supplements have often led to a substantial increase in consumer purchases of the promoted products, despite having no or little scientific evidence of efficacy.^[14]

While it has received considerable media attention purporting impact on weight loss, the evidence for Garcinia cambogia supports no clear effect,^{[4][5][15][16]} while gastrointestinal adverse events were two-fold more common over the placebo in a 2011 meta-analysis, indicating the extract may be unsafe for human consumption.^[5][6] Adverse events associated with use of such supplements ("side effects") — especially, liver toxicity, as well as gastrointestinal issues — led to one preparation being withdrawn from the market.^[17]

Garcinia gummi-gutta is used in cooking, including in the preparation of curries to add a sour flavor.^[5] The fruit rind and extracts of Garcinia species are used in many traditional recipes used in food preparation in Southeast Asian countries.^[4][19] In the Indian Ayurvedic medicine, "sour" flavors are said to activate digestion. The extract and rind of G. gummi-gutta is a curry condiment in India.^[19][20][21] It is an essential souring ingredient in the southern Thai variant of kaeng som, a sour curry.^[22][23] In southwest India, the Coorg people make a vinegar known as kachampuli from the species' fruit.^[24]

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  Bark
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  Cross section
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  Drying in smoke
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  Young fruit

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• Garcinia dulcis
• Garcinia morella