“Mangidy”: Malagasy Folk Beverages Sold in Madagascar’s Market Places

Nivo H. Rakotoarivelo, Tabita N. Randrianarivony, Fortunat Rakotoarivony, Armand Randrianasolo

Abstract


Background: “Mangidy” is a common Malagasy infusion or decoction meant to heal or to prevent many different ailments. It is generally sold by ambulant merchants in different places of large cities’ markets, especially in Antananarivo, the capital city of Madagascar. However, despite its popularity in Madagascar, there has been virtually no scientific documentation of its constituent plants and the conditions for which it is prescribed.

Methods: The present study is aimed to conduct a survey in Antananarivo markets to identify the different plant species used to make “mangidy” and their medical properties. One hundred and five informants between the ages of 17 and 75 years old were interviewed using semi-structured interviews.

Results and Discussion: The results indicated 24 plant species that have been used to make “mangidy”. Cedrelopsis grevei Baill., Cereus triangularis (L.) Haw., Paramollugo nudicaulis (Lam.) Thulin and Cinnamomum camphora (L.) J. Presl were frequently cited. Usually, two to five plant species were used together as a remedy for a wide range of diseases such as asthenia, stomach-ache, hyperglycemia, and erectile dysfunction. However, consumption of “mangidy” is currently medically questionable as the dosage is not well defined and the side effects are still undocumented.

Conclusions: This study highlights the importance of plants in making “mangidy” beverages and how important they are for some Malagasy people. However, more research is needed to investigate the identity, safety, and efficacy of the compounds contained in these plants so they can be used appropriately and safely.

Keywords: Mangidy, herbal tea, ethnobotany, Antananarivo, Madagascar.


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Ethnobotany Research and Applications (ISSN 1547-3465) is published online by the Department of Ethnobotany, Institute of Botany, Ilia State University.
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