Native to India, kokum is a tropical fruit prized for both its distinct flavour and plethora of health advantages. This Indian fruit could go extinct by 2025, according to a 2017 collaborative study conducted by Tokyo University, Johnnies No. University, and the GB Pant National Institute of Himalayan Environment and Sustainable Development.
Rich in antioxidants
Strong antioxidants, especially anthocyanins, are what give kokum its unique deep purple hue. These antioxidants shield cells from harm brought on by free radicals, aiding in the body’s fight against oxidative stress. Regular kokum consumption can help minimise the risk of chronic illnesses like cancer and heart disease as well as inflammation.
Aids digestion
Kokum has long been utilised as a digestive aid. Hydroxycitric acid (HCA), which is present in it, has been demonstrated to improve digestion and reduce hunger. To relieve acidity and indigestion, kokum is often drunk as a pleasant beverage. It also functions as a home cure for various digestive problems, such as constipation.
Weight management
In addition to improving digestion, kokum’s HCA contributes to weight control. By blocking the enzyme citrate lyase, which the body utilises to generate fat, it helps prevent the formation of fat. Furthermore, kokum is a great complement to any weight loss programme due to its ability to decrease appetite.
Anti-inflammatory properties
Because of its potent anti-inflammatory qualities, kokum is advantageous for people with arthritis and other inflammatory diseases. Kokum’s antioxidants aid in lowering joint discomfort and inflammation. Including kokum in your diet can help enhance general health and reduce the symptoms of persistent inflammation.
Climate change
Because kokum contains a high concentration of flavonoids and polyphenols, which decrease cholesterol and enhance blood circulation, it is good for heart health. Regular kokum consumption can lower the chance of developing hypertension and other heart-related conditions. Enhancing heart health is another benefit of kokum’s antioxidant and anti-inflammatory qualities.
Cardiovascular health
The cultivation of kokum is seriously threatened by climate change. The fruit grows best in certain climates found in India’s Western Ghats. Increased frequency of extreme weather events, erratic rainfall patterns, and rising temperatures can all have a negative impact on kokum farming, resulting in lower yields and lower quality.
Deforestation and habitat loss
Urbanisation, agriculture, and industrialization are causing serious deforestation and habitat loss in the Western Ghats, the primary growing region for kokum. Kokum trees depend on particular environmental conditions to thrive, hence their survival is threatened by the degradation of their native habitats.
Lack of commercial interest
In contrast to other economically successful fruits, the food and agriculture sectors have not paid much attention to kokum. Because of its lack of economic interest, less funding is available for its development, research, and cultivation. Because there is little market demand for kokum, farmers are frequently hesitant to produce it in favour of more lucrative crops.
Overharvesting
The overharvesting of kokum for its culinary and medicinal purposes may cause a population reduction. Unsustainable harvesting methods that remove all of a tree’s fruits and foliage may hinder the natural regrowth and development of new kokum plants.
Lack of awareness
The general public is generally unaware of the advantages and applications of kokum. Its low demand and consequent neglect in cultivation and conservation efforts are partly caused by this poor knowledge. Increasing demand for kokum and supporting conservation efforts may be possible if more people are aware of its significance and health advantages.
Kokum is a priceless fruit that has many health advantages, including improving cardiovascular health and assisting with digestion.
