Nutraceutical Profile of Garcinia cowa (Asam Kandis) in Minangkabau Cuisine: Potential Anti-Obesity and Antioxidant Properties

Abstract

Garcinia cowa Roxb., locally known as Asam Kandis, is an integral souring agent in Minangkabau cuisine and has long been utilized in traditional Indonesian folk medicine. Despite its cultural significance, its comprehensive nutraceutical profile and pharmacological mechanisms remain under-explored in a modern clinical context. This study aims to evaluate the phytochemical composition of G. cowa and analyze its potential as a functional food, specifically focusing on its anti-obesity and antioxidant properties. Synthesis of existing literature indicates that G. cowa rinds and leaves are exceptionally rich in (–)-hydroxycitric acid (HCA), a key organic acid known to inhibit ATP-citrate lyase, thereby suppressing fatty acid synthesis and promoting weight homeostasis. Additionally, phytochemical profiling reveals high concentrations of xanthones, flavonoids (such as morelloflavone), and benzophenones, which exhibit potent free-radical scavenging activities against DPPH and ABTS radicals. These bioactive compounds contribute to its protective role against oxidative stress-induced cellular damage. The findings suggest that Asam Kandis holds significant promise as a natural nutraceutical intervention for managing metabolic disorders. Future research should prioritize the standardization of extraction methods and long-term clinical trials to validate its efficacy and safety as a mainstream functional food ingredient.