Abstract
Kokum, a spice derived from the fruit of the Garcinia hanburyi tree, is traditionally used in Ayurvedic medicines to facilitate digestion and to treat sores, dermatitis, diarrhoea, dysentery, and ear infection. One of the major active components of kokum is gambogic acid, also known as guttic acid, guttatic acid, beta-guttilactone, and beta-guttiferin. Gambogic acid’s anti-proliferative, anti-bacterial; antioxidant and anti-inflammatory effects result from its modulation of numerous cell-signaling intermediates. This chapter discusses the sources, chemical components, mechanism of action, and disease targets of the kokum spice.
| Original language | English (US) |
|---|---|
| Title of host publication | Advances in Experimental Medicine and Biology |
| Publisher | Springer New York LLC |
| Pages | 375-395 |
| Number of pages | 21 |
| DOIs | |
| State | Published - Sep 1 2016 |
Publication series
| Name | Advances in Experimental Medicine and Biology |
|---|---|
| Volume | 928 |
| ISSN (Print) | 0065-2598 |
| ISSN (Electronic) | 2214-8019 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
All Science Journal Classification (ASJC) codes
- General Biochemistry, Genetics and Molecular Biology
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