Researchers secure patent for extraction of high-value garcinia acid

In a notable advancement for natural product chemistry, a team of Kerala-based researchers has been granted a patent for a method in the large-scale isolation of garcinia acid.

The innovation focusses on extracting the compound from the fruits of edible kokum (Garcinia indica) and Malabar tamarind (Garcinia gummi-gutta), both of which are staples in traditional regional diets.