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.
