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For the plant genus authored by Ferdinand von Mueller, see Polyscias.

“wild mango” redirects here. For the Australian plant, see Buchanania obovata.

Irvingia is a genus of African and Southeast Asian trees in the family Irvingiaceae, sometimes known by the common names wild mango, African mango, or bush mango. They bear edible mango-like fruits, and are especially valued for their fat- and protein-rich nuts.

The subtly aromatic nuts are typically dried in the sun for preservation, and are sold whole or in powder form. They may be ground to a paste known variously as dika bread or Gabon chocolate. Their high content of mucilage enables them to be used as thickening agents for dishes such as ogbono soup. The nuts may also be pressed for vegetable oil.

The fruit is a large drupe, with fibrous flesh.

The trees yield a hard wood, useful in construction.

The genus is named for Dr Edward George Irving, a Royal Navy surgeon.[1]

Species

  • Irvingia gabonensis (Aubry-Lecomte ex O’Rorke) Baill.

Irvingia gabonensis was demonstrated in a small double-blind placebo-controlled study, to result in greater weight loss and improved blood test results in human volunteers when compared with placebo.[2] According to the study “the percentage of body fat was not significantly reduced with both placebo and IG” meaning the weight loss was not due to the loss of fat. Typically this indicates a loss of either: body fluid, muscle mass, bone mass, cerebral mass, or other non adipose tissue. The results were inconclusive to indicate exactly what accounted for the weight loss, only indicating that it was not due to a loss of body fat.

A second, longer clinical trial published in 2009 reported both weight loss and percent body fat loss. For the published results of the study go to

Written on June 13th, 2012 , Food Crops Tags:

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