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One of the most praised of tropical fruits, and certainly the most esteemed fruit in the family Guttiferae, the mangosteen, Garcinia mangostana L., is almost universally known or heard of by this name. No other tropical fruit has been so highly praised as the Mangosteen. The combination of beautiful coloring and interesting shape with a delicate, enticing flavor ranks it above all other fruit of the Asiatic tropics. The mangosteen has none of the insipid flavor ascribed to many tropical fruits, and it is almost universally liked by the individuals that taste it for the first time. 

About the size of a tangerine, the ripe mangosteen has a smooth, dark purple rind encasing snow-white fruit. Unlike other tropical fruits, that are so unusual and obscure that eating them requires an “acquired taste,” mangosteen has a sweet, mild flavor that appeals to everyone, beginning with the first bite. 

There are numerous variations in nomenclature: In England it is called “Queen of Fruits” (and many claim it was named after Queen Elizabeth); among Spanish-speaking people, it is called mangostan or mangostana; to the French, it is mangostanier, mangoustanier, mangouste or mangostier; in Portuguese, it is mangostao, mangosta or mangusta; in Dutch, it is manggis or manggistan; in Vietnamese, mang cut; in Malaya, it may be referred to in any of these languages or by the local terms, mesetor, semetah, or sementah; in the Philippines, it is mangis or mangostan. Throughout the Malay Archipelago, there are many different spellings of names similar to most of the above. It has also been called Amibiasine, Manguita, Meseter and Xango. 

Mangosteen (Garcinia mangostana) contains a biologically active compound that is known to inhibit the synthesis of lipids and fatty acids and can lower the formation of LDL and triglycerides. Garcinia also contains significant amounts of Vitamin C and has been used as a heart tonic. Research suggests that Mangosteen extract may also inhibit the conversion of excess calories to body fat. Additionally, appetite is also suppressed by promoting synthesis of glycogen. Glycogen is the stored form of glucose, one of the body's primary sources of energy. Increased glycogen production and storage is the body's normal way of signaling the brain's satiety centre that enough food has been eaten. This has made Maangosteen a very effective herbal medicine for controlling obesity and cholesterol. It is a well-established fat burning agent all over the world and is currently becoming a rage in America, Japan, Europe and many other western nations. It is recommended as a dieting aid supported by exercise and a balanced nutritional diet. 

The Mangosteen and its xanthone-rich pericarp (the “rind”) have been used in traditional medicine for over a thousand years. Mangosteen’s origin is in Southeast Asia, probably the Malay Archipelago. However, Mangosteen can now be found in Northern Australia, Brazil, Burma, Central America, Hawaii, Southern India, Indonesia, Malaysia, Siri Lanka, Thailand, Vietnam, and other tropical countries. 

Origin and Distribution

As previously stated, Mangosteen is thought to be native to the Malay Peninsula and to the Molucca and Sunda Islands. Still, there are wild trees in the forests of Kemaman, Malaya. Corner suggests that the tree may have been first domesticated in Thailand, or Burma. 

It is extensively cultivated in the more humid parts of the Asiatic Tropics. The tree is an attractive columnar or pyramidal slow growing evergreen, which attain a height of 30 to 40 feet (9 to 12 m). It has a strong central trunk with evenly spaced side branches, which become pendent at the tips as the tree ages. The leathery leaves are opposite, short stalked, and elliptic oblong with acuminate tips. The upper surface is bright shining green. The under surface is a dull green. All parts of the plant are without pubescence.

It is cultivated in Thailand–where there are over 9,700 acres also in Kampuchea, southern Vietnam and Burma, throughout Malaya and Singapore. The tree was planted in Ceylon about 1800 and in India in 1881. There it succeeds in 4 limited areas–the Nilgiri Hills, the Tinnevelly district of southern Madras, the Kanya-kumani district at the southernmost tip of the Madras peninsula, and in Kerala State in southwestern India. The tree is fairly common only in the provinces of Mindanao and Sulu (or Jolo) in the Philippines. It is rare in Queensland, where it has been tried many times since 1854, and poorly represented in tropical Africa (Zanzibar, Ghana, Gabon and Liberia).  

There were fruiting trees in greenhouses in England in 1855. The mangosteen was introduced into Trinidad from the Royal Botanic Garden at Kew, England, between 1850 and 1860 and the first fruit was borne in 1875. It reached the Panama Canal Zone and Puerto Rico in 1903 but there are only a few trees in these areas, in Jamaica, Dominica and Cuba, and some scattered around other parts of the West Indies. The United States Department of Agriculture received seeds from Java in 1906 and a large test block of productive trees was maintained at the Lancetilla Experimental Station at Tela, Honduras, for many years. Quite a few trees distributed by the United Fruit Company long ago have done well on the Atlantic coast of Guatemala. In 1939, 15,000 seeds were distributed by the Canal Zone Experiment Gardens to many areas of tropical America. It is probable that only a relatively few seedlings survived because it is known that many of the seedlings die during the first year. Dr. Victor Patiño observed flourishing mangosteen trees at the site of an old mining settlement in Mariquita, Colombia, in the Magdalena Valley and the fruits are sold on local markets. Dierberger Agricola Ltda., of Sao Paulo, included the mangosteen in their nursery catalog in 1949. 

Despite early trials in Hawaii, the tree has not become well acclimatized and is still rare in those islands. Neither has it been successful in California. It encounters very unfavorable soil and climate in Florida. Some plants have been grown for a time in containers in greenhouses. One tree in a very protected coastal location and special soil lived to produce a single fruit and then succumbed to winter cold. 

People Use This For

Orally, Mangosteen is used for dysentery, diarrhea, urinary tract infections (UTI), gonorrhea, thrush, tuberculosis, menstrual disorders, stimulating the immune system, cancer, osteoarthritis, and improving mental health. Topically, mangosteen is used for eczema and other skin conditions. 

Mechanism of Action  

The applicable parts of Mangosteen are the fruit, juice, rind, bark, and twigs. The fruit and juice are consumed as a healthful and medicinal food and drink. The dried and powdered rind is most commonly used for medicinal purposes. The bark extract, called Amibiasine, is used for amebic dysentery. Mangosteen fruit, rind, and bark seem to contain several pharmacologically active constituents. The activity of some of these isolated constituents has been characterized. But there is no reliable information about the effects of eating the whole fruit or taking the powdered rind or bark extracts. 

The Mangosteen rind (pericarp) reportedly contains tannins. Tannins can have an astringent effect on mucosal tissue and can reduce secretions. This astringent effect might reduce diarrhea. The rind of partially ripe fruits also yields a polyhydroxy-xanthone derivative termed mangostin, also ß-mangostin. That of fully ripe fruits contains the xanthones, gartanin, 8-disoxygartanin, and normangostin. A derivative of mangostin, mangostin-e, 6-di-O-glucoside, is a central nervous system depressant and causes a rise in blood pressure. 

Mangosteen’s xanthones have antioxidant effects. The specific xanthones in O2 MANGOSTEEN include alpha-mangostins, beta-mangostins, and gamma-mangostins. Alpha- and beta-mangostins appear to have in vitro activity against the human leukemia cell line HL60 and Mycobacterium tuberculosis. Mangosteen also contains the xanthone derivatives garcinone B and garcinone E. These constituents also appear to have in vitro activity against Mycobacterium tuberculosis. Garcinone E also has in vitro cytotoxic activity against hepatocellular carcinomas. The alpha- and gamma-mangostins also appear to have serotonin and histamine receptor blocking effects.

Adverse reactions    

None reported. 

Interactions with Herbs and Supplements    

None known. 

Interactions with Foods

None known.  

Interactions with Lab Tests 

None known.  

Interactions with Diseases and Other Conditions 

None known  

What does the research say?

Mangosteen has compounds with have antioxidant, anti-bacterial, anti-fungal, and anti-tumor activity. Laboratory testing thus far indicates that extracts of mangosteen have positive activity against several cancer cell lines including breast, liver, and leukemia. Mangosteen also appears to have anti-histamine and anti-inflammatory properties. Several compounds found in mangosteen may have potential health benefits, including playing a role in cancer. However, until actual research human studies are done, it is difficult to know for certain what role mangosteen extracts have in health and disease. 

What's in Mangosteen

As mentioned previously, several compounds in Mangosteen appear to be active, particularly xanthones. Some of these xanthones include mangostin, mangostenol, mangostenone A, mangostenone B, trapezifolixanthone, tovophyllin B, alpha- and beta-mangostins, garcinone B, mangostinone, mangostanol, and the flavonoid epicatechin. 

While most people know about the antioxidant benefits of Vitamins C and E, far fewer are aware of the incredibly potent antioxidant power of xanthones. Xanthones are natural chemical substances that have recently won high praise from numerous scientists and researchers. Xanthones have been studied for their medicinal potential, since they demonstrate a number of pharmaceutical properties: 

- Supports microbiological balance

- Maintains immune system health

- Promotes joint flexibility

- Provides positive mental support



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This excerpt from the book entitled Empty Harvest by Bernard Jensen and Mark Anderson:

Empty Harvest

Unfortunately, modern man cannot live by food alone... 

When we think of health, we usually don't think of dirt. But dirt, or soil, is the primary factor in maintaining our nutritional health because all our food comes from the earth. Since our bodies are literally composed of the "dust of the earth," meaning minerals, healthy bodies are connected to healthy soil. If any element is missing from the soil, then it will be missing from the foods we eat and, as a result, we will not be properly nourished.  

Unfortunately, the commercial methods of agriculture are not only depleting the soil of precious trace minerals, they are also destroying the ability of plants to be able to utilize those elements. Hence, our food is nutritionally deficient right from the start. To make matters worse, our food gets refined and more of its nutritional content is removed in the process.  

While there are still those diehards in the medical community who preach the old dogma that supplements aren't necessary if you eat a "balanced diet," it is nonetheless a fact that animal feeds ALL contain nutritional supplements. Agricultural experts recognize that farmers must supplement animal feeds. They know that the grain and other foodstuffs do not contain enough nutrients to maintain healthy livestock without adding supplements. If animals can't stay healthy eating our modern crops, how can human beings?  

Modern Chemical Farming

Here is the story of how this tragic situation came to be. Prior to the 1800s, farmers all over the world fertilized their crops with organic material. However, in the 1900s, a well-meaning chemist burned plant material and analyzed the ashes that remained. He discovered that the ashes were primarily composed of nitrogen, phosphorous and potassium and erroneously concluded that these were the minerals that plants required to grow. Unfortunately, he lacked the equipment to detect the minute amounts of other minerals (called trace minerals) present in the plant ashes that are also critical for plant growth. Irregardless, the modern N,P,K (nitrogen, phosphorus and potassium) fertilizers were born.  

When farmers started applying these three elements to the soil, at first they did get bigger crop yields at. However, with repeated use, problems began to arise. This was because the soil was gradually being depleted of its trace minerals. As the soil became depleted the plants became unhealthy. Insect damage and disease increased. But instead of adding organic matter to the soil to correct the mineral imbalances, chemistry was there to "correct" these problems with herbicides, fungicides and pesticides. Unfortunately, these chemicals compound the problem. 

You see, healthy soil is teaming with microorganisms. Bacteria in the soil break down organic material from dead animals and plants to recycle it for use by other plants. Mycorrhizafungi grow on the roots of plants, protecting growing plants against these bacteria (fungus and bacteria are natural antagonists). These fungi also help the plants assimilate the minerals they need. 

The use of toxic chemicals gradually sterilizes the soil, killing the microorganisms that live there. It is much like the problem caused by the overuse of antibiotics, that kill both the friendly flora in the intestinal tract as well as the harmful bacteria. Though the antibiotics appear to solve the problem of infection, in reality, their long-term use weakens the body's natural defenses and increases the likelihood of future infections. Likewise, as the friendly microorganisms in the soil are destroyed, the plants lose the ability to assimilate the proper balance of minerals from the soil. Hence, the plants become even more susceptible to insect damage and disease.  

Revealing Research

The truth of this assertion is demonstrated by one simple fact: as insecticide use has increased tenfold since World War II, crop loss, due to insect damage, has doubled, rising from 7 to 14 percent in the same period of time. Here are two other studies that also illustrate the problem. 

A four-year study cited in World Health and Ecology, in 1976, took 4,000 grain samples from four Midwestern states. These samples were then analyzed for their mineral content. Over a four year period it was determined that the mineral content of corn dropped significantly. Here are the percentages of mineral loss.  

Copper 68%

Sodium 55%

Calcium 41%

Potassium 28%

Iron 26%

Magnesium 22%

Zinc 10%

Manganese 8%

Phosphorus 8% 

Interestingly enough, phosphorus and potassium are elements which are added to the soil with commercial fertilizers. This study demonstrated that plants are not able to utilize these artificially introduced elements even though they are present in the soil. 

Another study conducted by Firman E. Baer (Rutger's University) compared the difference in the mineral content of organically-grown foods with non-organically grown foods. His study revealed significant differences in the mineral content of these foods. Sample results from that study are shown in the table below. Look, for example, at the differences in the iron content of snap beans and spinach. Organically grown snap beans had over 22 times more iron than it's commercial counterpart, while organically grown spinach provided 80 times more iron than the non-organic variety. Organically grown food has a least twice as much mineral content in nearly every case than commercially grown foods. 

Nutritional Herbology

When plants can obtain the minerals they need for healthy metabolism, then they are able to produce chemicals like volatile oils, sapponins, tannins, etc. which protect the plant against insect damage and disease. These organic compounds are also considered the "active components" of herbs. The fact that "medicinal" herbs contain higher percentages of these chemicals than ordinary foods suggests that these chemicals are essential to immune system function in human beings. That they are produced as a part of the plant's immune system gives credence to the concept that plants with strong immune systems provide the nutrition that people and animals need to build strong human immune systems. 

These "medicinal" chemicals in our foods are also largely responsible for their characteristic taste and smell. Thus, plants which have good mineral content will have stronger odors and flavors than plants which do not. Just pick up the produce in the supermarket and smell it and you will discover how sickly the food is. If it were not being "protected" by chemical poisons, nature would destroy these sickly plants. 

The Mineral Content Of Organically Grown And Non-Organically Grown Vegetables 



Phosphorus (P)

Calcium (Ca)

Magnesium (Mg)

Potassium (K)

Iron (Fe)

Snap Beans+






Snap Beans*































 Key:    +Organically grown       *Non-organically grown



For many years, gold in various forms has been used to treat disease and other maladies. The pain of Arthritis is successfully stopped in mainstream medicine by injections of gold salts. Practitioners have used forms of gold to relieve the craving for alcohol and other addicting drugs. The Chinese value gold as an elixir of great therapeutic value. The use of gold for healing and control of pain has long been described in folklore and legends. The earliest documented use in "modern" medicine was in 1890 when Dr. Robert Koch discovered that Tubercle Bacillus could not live in the presence of gold. Prior to that time it was known and used in the Middle Ages for its health restorative properties. 

Alexandria, Egypt was believed to have been the original founding place for the use of gold in medicine by a group of adepts known as Alchemists. The alchemists developed an "elixir" made of liquid gold which purportedly had the ability to restore youth and perfect health. Paracelsus, one of the greatest known alchemist/chemists, founded the school of iatrochemistry, the chemistry of medicines, which is the forerunner of modern pharmacology. He developed medicines from metallic minerals including gold, to cure the sick. Many of his patients  had been considered beyond help by the physicians of his time. Later, alchemy spread to Arabia then throughout the Middle East to India and China and eventually Europe. Even today in China, the belief in the restorative properties of gold remain intact in rural villages, where peasants cook their rice with a gold coin to replenish the gold in their bodies. It has been reported that in the early 1900's doctors would implant a $5.00 gold piece under the skin, such as in a knee joint. As a result, the pain would subside most of the time, or in many cases go completely away. Gold has been used to treat arthritis continuously since 1927. 

Europeans have long been aware of the benefits of gold in the body and have been buying gold coated pills and 'Gold Water' over the counter for well over 100 years. As far back as 1885 in the U.S., gold has been famous for the “healing activity” of the heart and improved blood circulation. Also, around 1885, Colloidal Gold was commonly used in the US as the basis for the cure of dipsomania (uncontrollable craving for alcoholic liquors). Since then, some traditional uses include treatments for skin ulcers, burns, certain nerve-end operations and various types of punctures. 

Gold has been used in cases of glandular and nervous non-coordination, helping to rejuvenate the glands, stimulate the nerves and release nervous pressure. The body's warmth mechanism may be positively affected by gold, particularly in cases of chills, hot flashes, and night sweats. Used daily with colloidal silver, colloidal gold may support our bodies' natural defense system against disease and help promote renewed vitality and longevity. 

Doctors Nilo Cairo and A. Brinckmann wrote a best selling work entitled "Materia Medica", (Sao Paulo, Brazil, 19th Edition, 1965), in which Colloidal Gold was listed as the number one remedy against obesity. 

In July 1935, the medical periodical "Clinical, Medicine & Surgery" had an article entitled "Colloidal Gold in Inoperable Cancer" written by Edward H. Ochsner, M.D., B.S., F.A.C.S., Chicago-Consulting Surgeon, Augustana Hospital. He stated,  

"When the condition is hopeless, Colloidal Gold helps prolong life and makes life much more bearable, both to the patient and to those about them, because it shortens the period of terminal cachexia (general physical wasting and malnutrition usually associated with chronic disease) and greatly reduces pain and discomfort and the need of opiates (narcotics) in a majority of instances."

 References Available Upon Request



MegaVO2 is DR. CHARLTO N COOK'S proprietary plant cell powdered vitamin supplement. It contains essential and easily assimilated vitamins to assist in digestion, to support liver activities, to aid in detoxification, to enhance intestinal repair and to promote beneficial intestinal flora growth.

These metabolic and organ functions are often in very poor condition in overweight individuals. MegaVO2 provides the perfect balance of nutrients to address these conditions so that individuals using MegaVO2 can experience renewed health and vitality as well as enhanced weight loss and weight management. 

MegaVO2 is the most bio-available multi-vitamin supplement obtainable on the market today in a vegetarian capsule. Unlike synthetic USP supplements, plant cell vitamins are absorbed nearly twice as well as synthetic USP or FCC products. Created from plant-cell nutritionals, rather than USP grade laboratory manufactured vitamins, these extraordinary nutrients possess unparalleled absorption and are well tolerated, even by those who are sensitive to regular vitamins. 

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Biologically & Naturally Grown Vitamins: Grown in a biological culture of Saccharomyces cervisiae, the vitamins are uniquely linked to the organism's naturally occurring proteins, carbohydrates, lipids, flavonoids, and other constituents, causing them to be "recognized" as food components. As the selectively permeable intestinal tract has receptor sites for different proteins, lipids, and other food constituents, these unique nutrients are thus absorbed with greater facility. Additionally, these nutrients have been transformed by the S. cervisiae organisms into a more bio-energetic physical state.

 Oxygen-Enhanced Formulation: This new state is more compatible for cellular utilization than synthetic USP vitamins. The utilization of these unique vitamins is further augmented with the addition of oxygen-rich Magnesium Dioxide, enhancing cellular metabolism and ATP energy production for improved cellular health. Magnesium helps in transporting glucose into each cell in the body. It is also very necessary for burning or oxidizing glucose for energy. For this reason, magnesium is essential for the body to properly metabolize carbohydrates. 

MegaVO2 is an oxygen-enhanced, powdered plant cell vitamin supplement. MegaVO2 contains essential and easily assimilated vitamins to assist in digestion, to support liver activities, to aid in detoxification, to enhance intestinal repair and to promote beneficial intestinal flora growth. Ingredients include Vitamin B-1, Panthothenic Acid, Vitamin B-2, Niacin, Vitamin B-6, Vitamin K, Vitamin B-12, Choline, Vitamin C, Inositoll, Vitamin D-3, PABA, Vitamin E, Bioflavonoids, Biotin, Beta Carotene, Folic Acid and Magnesium (Dioxide).

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