Health Benefits of Kokum
Kokum, an ornate fruit of India's Western Ghats is widely used as a culinary spice in India. It is seen to have a number of health benefits and has been widely used in many Ayurvedic preparations for ages. Here are few of them listed below:
Kokum contains Garcinol, an anti-carcinogen that inhibits growth of intestinal cancer cells without affecting the normal cells. It helps to renew and repair the cells and prevents cancer of the skin, liver, breast, tongue, and colon. It is also a rich source of ascorbic acid, which possesses anti-inflammatory and anti-oxidant properties and prevents oxidative damage of body cells.
Hydroxycitric acid (HCA) found in kokum acts as a strong anti-obesity agent. It holds back fatty-acid synthesis and suppresses food intake, thereby causing weight loss.
Kokum is an excellent remedy for digestive problems like acidity, flatulence, indigestion, and constipation. It has anthelmintic properties and is known to stimulate appetite. It is also found to be useful in the treatment of anal fissures, piles, and spruce.
The high potassium levels, hydroxycitric acid, and anti- inflammatory properties of kokum helps to keeps the blood pressure in control, lower cholesterol levels, and prevent heart diseases.
Prevents Heat Stroke
Kokum juice has a cooling effect on the body, prevents dehydration and heat strokes.
Kokum has healing and soothing effects on wounds, and can be effectively used for skin ailments like chaffing, scalds, burns, and rashes caused by allergies. In fact, kokum seed oil is widely-used in the manufacture of various cosmetics.
Kokum juice can relieve you from allergies caused by bee stings and other insect bites. Also, adding kokum to the food while cooking reduces allergies that can be caused by other ingredients in it.