Review shows how culinary techniques enhance bioactivity of Cyperi Rhizoma in functional food applications, suggesting new health benefits.
Key Points
This work aims to explore ways to utilize Cyperi Rhizoma as a functional food by enhancing its bioactive properties through culinary methods and herb combinations.
Review culinary processing methods such as vinegar, wine, and salt to enhance bioactivity.
Examine synergistic effects of food-compatible herbs on bioactive metabolite generation.
Demonstrate in vivo efficacy of processed Cyperi Rhizoma in alleviating digestive and neurological issues.
Culinary processing significantly boosts flavonoid bioavailability and efficacy in analgesic and antidepressant effects.
The CR-Alpiniae Officinarum Rhizoma combination effectively promotes gastric ulcer inhibition through gut barrier repair.
Clinical applications of CR formulations show promise in treating digestive and neurological disorders.