Garcinia cambogia: Popular weight loss supplement


It is derived from a fruit of the same name, also called Garcinia gummi-gutta or Malabar tamarind.
The peel of the fruit contains high amounts of hydroxycitric acid (HCA), which is the active ingredient believed to be responsible for most of its weight loss benefits.
Garcinia cambogia is a small, pumpkin-shaped, yellow or greenish fruit. The fruit is so sour that it is generally not eaten fresh but rather used in cooking. Garcinia cambogia supplements are made from extracts of the fruit’s peel. The peel of the fruit contains high amounts of hydroxycitric acid (HCA), an active substance that has been shown to have some weight loss properties.
Many high-quality human studies have tested the weight loss effects of garcinia cambogia. What’s more, most of them indicate that the supplement can cause a small amount of weight loss.
On average, garcinia cambogia has been shown to cause weight loss of about 2 pounds (0.88 kg) more than a placebo, over a period of 2–12 weeks.
There are two main ways that garcinia cambogia is thought to aid weight loss.
  1. May Reduce Your Appetite
  2. May Block Fat Production and Reduce Belly Fat
Garcinia cambogia may suppress appetite. It also blocks the production of new fats in your body and has been shown to lower cholesterol levels and blood triglycerides in overweight people.
Animal and test-tube studies suggest that garcinia cambogia may also have some anti-diabetes effects, including:
  • Decreasing insulin levels
  • Decreasing leptin levels
  • Reducing inflammation
  • Improving blood sugar control
  • Increasing insulin sensitivity
Additionally, garcinia cambogia could boost your digestive system. Animal studies suggest that it helps protect against stomach ulcers and reduce damage to the inner lining of your digestive tract.
However, these effects need to be studied further before firm conclusions can be drawn.
Some people experience digestive symptoms, headaches and skin rashes when taking garcinia cambogia. Animal studies suggest that a very high intake may cause toxicity
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