Mango Ginger/Amba Halad - Health benefits, application, chemical constituents, side effects and many more

By Kbjawadwar May 07, 2022

Mango Ginger/Amba Halad

Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger rhizome is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger as an appetizer, alexteric, antipyretic, aphrodisiac, diuretic, emollient, expectorant and laxative and to cure biliousness, itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries. Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango.

It shows antioxidant activity, antibacterial activity, antifungal activity, anti-inflammatory activity, platelet aggregation inhibitory activity, cytotoxicity, antiallergic activity, hypotriglyceridemic activity, brine-shrimp lethal activity, enterokinase inhibitory activity, CNS depressant and analgesic activity.

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It has different names in different languages such as Hindi name(Amahaladi, Karpura haldi, Amba Hald), English(Mango ginger), Marathi name(Amba haldar, Ambaldi), Guajarati name(Safed haldar), Bengali name(Amada), Kannada name(Ambarasina, Huliarasina), Malayalam name(Manga inji), Tamil name(Manga inji), Telugu name(Mamodi alam), Urdu name(Amba haldi)

Phytochemical constituents

The major chemical components include starch, phenolic acids, volatile oils, curcuminoids and terpenoids like difurocumenonol, amadannulen and amadaldehyde.

The major constituents found in its rhizomes are curcuminoids13 (curcumin, demethoxycurcumin, bis-demethoxycurcumin), penolic14 compounds (caffeic acid, gentisic acid, ferulic acid, gallic acid, cinnamic acid), terpinoids15 (difurocumenol, amadannulen, amadaldehyde) and essential oil16 (β-myrcene and α-asarone).

Amongst the phyto-chemicals, several groups of polyphenols (anthocyanins,proanthocyanidins, flavanones, isoflavones, resveratrol andellagic acid), non-nutrient chemical and dietary constituentsare currently used in the pharmaceutical industry

Mango flavour is mainly attributed to presence of car-3-ene and cis-ocimene among the 68 volatile aroma components presentin the essential oil of mango ginger rhizome

The cis- and trans-hydroocimene, ocimene and myrcene were found to be themajor compounds present in the volatile oils of C. amada,which indicates that the aroma of mango ginger is a mixture of characteristic compounds found in both rawmango and turmeric.

The acetoneextract of mango ginger is composed of colourless oil,curcumin, phytosterol and azulenogenic oil containingpinene, camphor, curcumene and ar-turmerone. There are more than 100 phytochemicalsreported from fresh and dried extracts of Mango ginger.

The free phenolic acids (figure 4) present in mangoginger are caffeic (26%, 195 mg/g), gentisic (24%,180 mg/g) and ferulic (20%, 150 mg/g) followed by gallic(10%, 75 mg/g), cinnamic (7%, 52.5 mg/g), protocatechuic(7%, 52.5 mg/g) and small amounts of syringic (4%,30 mg/g) and p-coumaric acids

Three terpenoid bioactive compounds, viz. difurocumeno-nol, amadannulen and amadaldehyde, weresuccessfully isolated and characterized from chloroformextract of C. amada rhizome. The bioactive compounds are antibacterial as well asantioxidant in nature with DPPH radical scavenging activity,superoxide radical scavenging activity, lipid peroxidationinhibitory activity, metal chelating activity and total reducing power.

The major chemical constitu-ents of C. amada,based on percent yield, are myrcene(88.6%), ocimene (47.2%), ar-turmerone (29.12%),(Z)-β -farnasene (21.9%), guaia-6,9-diene (19.8%),cis-β -ocimene (18.8%),cis-hydroocimene (18.79%),trans-hydroocimene (15.94%),α -longipinene (14.8%),α -guaiene (14.5%), linalool (13.37%),β -curcumene(11.2%) and turmerone (10.8%; Three trend

For English refer/click the following link/इंग्रजीसाठी खालील लिंकवर क्लिक करा

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Properties and Benefits

Rasa (Taste) – Tikta(Bitter), Madhura(sweet)
Guna (Qualities) – Laghu(Light for digestion), Ruksha(Dry in nature)
Taste conversation after digestion – Madhura(Sweet)
Veerya (Potency) – Sheeta(Cold)
Effect on Tridosha – Decreases Pitta and Kapha but increases Vata Dosha.
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Vrushya – aphrodisiac, improves vigor
Sannipata – useful in all Tridosha imbalance disorders
Kanduhara – useful in relieving pruritis

Uses, Remedies, Benefits and Application

1) Fungal infection : Rhizomes are taken and rubbed well with buttermilk. This paste is applied over the white patches or fungal infections for 1 – 2 weeks time.

2) Rhizome is taken and made into thin slices. These slices are dipped in lemon juice and salt mixture and kept as it is for 3-5 days. Later it is taken along with food in 1 teaspoon quantity, once or twice a day. This serves as appetizer.

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3) Mango ginger cures all types of itching and skin diseases.

4) 5-10 gram of sliced rhizomes added to 100-200 ml of hot water and this is sipped during food or whenever gets thirsty. This promotes hunger and taste. Burping of the abdomen is subsided effectively by this remedy.

5) According to the Unani systems of medicine, it is a diuretic, maturant, emollient, expectorant, antipyretic and appetizer.

6) Approximately 1-2 gram of the paste is administered along with a cup of buttermilk/ water. This subsides abdominal colic immediately.

7) Mango ginger has a typical exotic flavour of raw unripe mango. Therefore, it is used as a basic ingredient in pickles, preserves, candies, sauces, curries, salads and many more.

8) Fresh juice obtained is mixed with honey and licked. This subsides cough, cold, sore throat and hoarseness of the voice.

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9) 2-3 g of the powder of the rhizome of mango ginger is added with a glass of buttermilk to treat conditions of indigestion and improve taste and appetite.

10) The paste of the rhizome of Curcuma amada is applied over the joint affected with localized pain and swelling.

11) whole-plant paste of mangi ginger along with crushed long peppers (Piper longum) is reported to be effective for the treatment of piles, and a decoction of the rhizome withcommon salt is an effective treatment for colds and coughs and is used to improve blood quality.

12) Mango ginger is used medicinally as a coolant, aromatic and astringent and to promote digestion.

13) Curcuma are well known for their multiple uses as medicines, cosmetics, dyes,flavourings and neutraceuticals.

14) The juice of the rhizome of amragandha haridra is given in a dose of 10 ml to treat intestinal worms.

15) Mango ginger rhizome paste has traditionally been used for healing of wounds, cuts and itching.

16) 5-10 ml of the fresh juice of Mango ginger is mixed with few drops of honey and consumed to treat cough and asthma.

17) The external use of the rhizome paste for sprains and skin diseases is also an old practice.

18) The paste of the leaf and rhizome of Curcuma amada is applied over the area affected with itching sensation of skin and over wounds for quick healing.

19) The rhizome of mango ginger is used for various culinary purpose like pickle, soup and as flavoring agent in many dish.

20) Mango ginger is used in making pickles in south India and chutneys in north India. It is served as chutney in community feasts in Nepal's southern plains. Mango ginger and elephant foot yam pickle is popular in Nepal's southern plains.

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21) Being spicy and hot in nature, Amba Haldi improves blood circulation, hence, it is made into paste by grinding and applied over contusion and petechial hemorrhage spots. It is retained on the spot for 10-20 minutes and then washed off with lukewarm water.

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Refrence

J. Biosci. 36(4), September 2011, 739–748, * Indian Academy of Science
IJPSR, 2015; Vol. 6(9): 3986-3989.
Anticancer potential and mechanism of action of mango ginger (Curcuma amada Roxb.) supercritical CO₂ extract in human glioblastoma cells. Cheppail Ramachandran et al. J Evid Based Complementary Altern Med. 2015 Apr.
International Journal of Chemical and Biochemical Sciences. 11(2017):51-57
International Journal of Scientific and Research Publications, Volume 4, Issue 4, April 2014. ISSN 2250-3153
Phytother. Res. 21, 507–516 (2007)
Local tradition and knowledge
NCBI
PUBMED
Handbook of Herbs and Spices. 2012 : 557–582. Published online 2014 Mar 27.
Anc Sci Life. 2013 Apr-Jun; 32(4): 253–261. PMCID: PMC4078479

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