Mango ginger (Curcuma amada Roxb.) – A promising spice for phytochemicals and biological activities.

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. The biological activities of mango ginger
include 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. The major chemical components include
starch, phenolic acids, volatile oils, curcuminoids and terpenoids like difurocumenonol, amadannulen and
amadaldehyde. This article brings to light the major active components present in C. amada along with their
biological activities that may be important from the pharmacological point of view.