Garcinia species are evergreen trees and shrubs, dioecious and in several cases apomictic. The fruit is a berry with fleshy endocarp, which in several species is delicious. Garcinia several species are dioecious (G. leptophylla, G. macrophylla and G. magnifolia), although female trees have often been observed to have some degree of self-fertility.

• The sour flesh of the garcinia cambogia will pucker your lips. It’s often pickled and used as a condiment.
• After it’s sun-dried and smoked, the blackened fruit, called kodampoli, gives a tart, smoky flavor to curries. It’s most common in fish curry.
• The seeds have a 30 percent fat content. The seeds are sometimes used as a substitute for ghee, clarified butter that’s a common ingredient in Indian food.
• A number of health claims are made about garcinia cambogia extract. Among the conditions people use it for are diabetes, cancer, ulcers, diarrhea, and constipation.
• Its biggest claim to fame is that extract supplements can help speed up weight loss, reduce appetite, and boost exercise endurance.
• Garcinia cambogia contains a compound called hydroxycitric acid (HCA) that may inhibit an enzyme that helps your body store fat. Theoretically, the fat would instead be burned as calories.
• Allegedly, garcinia cambogia can increase the levels of the neurotransmitter serotonin, a feel-good messenger in your body. This may enhance your mood and reduce stress-related eating.
• Garcinia cambogia contains an organic acid called HCA, which may promote weight loss by suppressing appetite and enhancing fat oxidation. However, its effectiveness has been called into question in recent research.
• prevents the formation of fat: HCA inhibits the action of an enzyme that is essential for fatty acid synthesis in the liver. This prevents lipogenesis, fat synthesis and prevents the accumulation of potentially harmful substances in the body.