Mangosteen — More Than a Tasty Fruit

Mangosteen. This word probably does not mean much to most people unless they are from Southeast Asia. Despite its similarity in name, mangosteen is not a mango, although both are exotic and delicious-tasting fruits. The mangosteen received its scientific name from Laurentius Garcin, an eighteenth-century French physician and explorer who traveled widely throughout Southeast Asia. In 1735 Dr. Garcin wrote of the mangosteen that, “One may eat a great deal of this fruit without any inconvenience, and it is the only one which sick people may be allowed to eat without any scruple. It is very wholesome, refreshing and more cordial than the strawberries.”[1]

Carolus Linnaeus classified the Genus of the mangosteen after Dr. Garcin and the species after the traditional Indonesian name for mangosteen (mangostan), hence the binomial classification of … Garcinia mangostana.

Mangosteen is more than a tasty fruit. Mangosteen preparations were and still are a popular treatment for varying health challenges and promoting general wellness. One of the more popular medicinal preparations of mangosteen was a tea, which was generally made by simply grinding the outer rind and boiling it in water to be consumed or used topically.[2-5]

The earliest recorded medicinal use of the mangosteen rind dates back in traditional Chinese medicine to the Ming dynasty (1368-1644 A.D.). Another traditional Chinese text also states that the rind and/or entire fruit was used in this way.[6] Traditional medicine texts in Thailand state similar findings through the following preparation: “Mangosteen peel is washed and left to dry. Before use the well-dried peel is macerated or boiled with water and drunk.”[7] Filipino traditional healers wrote that, “The peel is at the present time almost universally employed in medicine”.[8]

It is not uncommon to this day to find instructions on how to use mangosteen in traditional preparations in fruit markets throughout Southeast Asia. I found this out when I bought some mangosteen in the Philippines and in Bangkok, Thailand. The mangosteen is not a new botanical … it is simply to new to us in the Western world.

1. Garcin, L., The settling of a new Genus of plants, called after the Malayans, Mangostans. Roy. Soc. Ondon, Phil Trans, 1735. 38: p. 232-242.
2. Caius, J., The Medicinal and Poisonous Plants of India. 1986, Jodhpur, India: Scientific Publishers.
3. Chopra, R., S. Nayar, and I. Chopra, Glossary of Indian Medicinal Plants, ed. C.o.S.I. Research. 1956, New Delhi.
4. Morton, J., Fruits of warm climates. 1987, Miami. 301–304.
5. Saralamp, P., et al., Medicinal Plants in Thailand. 1996, Bangkok: Siambooks and Publications.
6. Benemerito, A.N., The Garcinia of South China (Guttiferae). Lingnan Sci. Journ., 1936. 15: p. 57-66.
7. Kanchanapoom, K. and M. Kanchanapoon, Tropical and subtropical fruits: Mangosteen. 1998, Auburndale, Fla.: Agscience. 191-216.
8. Pardo De Tavera, T., The Medicinal Plants of the Phillipines. 1901, Philadelphia: Blakiston’s Son & Co.

Dr. Morton is an internationally recognized author and lecturer. He is considered to be a foremost authority on Garcinia mangostana, the mangosteen fruit, and its scientific research. Dr. Morton currently resides in Utah with his wife Celine and their four children.

One Response to “Mangosteen — More Than a Tasty Fruit”

1. Eduardo Ortga says:

   January 19, 2011 at 1:22 pm

   I am really thankful to this topic because it really gives up to date information :”"