Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Gac (Momordica cochinchinensis) is a Southeast Asian fruit notable for its exceptionally high content of carotenoids, particularly lycopene and beta-carotene. These compounds are well-recognized antioxidants that can neutralize free radicals—unstable molecules that contribute to cellular damage and oxidative stress. Several scientific studies have analyzed the antioxidant potential of Gac fruit extracts. For example, research published in peer-reviewed journals has shown that Gac fruit oil exhibits significant free radical scavenging ability in vitro, likely due to its rich carotenoid profile (J Food Sci 2006; J Agric Food Chem 2004). Furthermore, dietary carotenoids such as those abundant in Gac are associated in broader literature with reduced markers of oxidative stress and potential protective effects against chronic diseases linked to free radical damage.

While there is a solid rationale and growing experimental evidence supporting the antioxidant properties of Gac, most of the direct research is preclinical (in vitro or animal studies), with relatively few high-quality human trials specifically investigating Gac’s effectiveness against free radical damage in people. Thus, evidence supporting its use is promising but not yet definitive. Traditional use of Gac in Southeast Asian cultures has been more for general health and eye health than specifically for free radical damage. In conclusion, the use of Gac for supporting defense against free radical damage is primarily justified by scientific study, but the strength of clinical evidence is moderate at present.

More about Gac
More about Free Radical Damage

Other ingredients used for Free Radical Damage

Other health conditions supported by Gac

Products containing Gac