Active Ingredient of <i>Kaempferia galanga</i> L. and Its Application in Food Industry

XIANG Zhaobao; PING Xueli; TU Dawei

doi:10.13386/j.issn1002-0306.2020090040

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 448-458. > DOI: 10.13386/j.issn1002-0306.2020090040

XIANG Zhaobao, PING Xueli, TU Dawei. Active Ingredient of Kaempferia galanga L. and Its Application in Food Industry [J]. Science and Technology of Food Industry, 2021, 42(17): 448−458. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090040.

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Active Ingredient of Kaempferia galanga L. and Its Application in Food Industry

College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China

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Received Date: September 03, 2020
Available Online: June 30, 2021

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Abstract

Kaempferia galanga L. is an aromatic Chinese medicinal material with a long history and an important spice seasoning in food. Kaempferia galanga L. is rich in volatile components, and also contains flavonoids, phenolic acids, diarylheptanes, phenylpropanoids, terpenoids. Therefore, it shows a variety of biological activities such as regulating cardiovascular system, anti-tumor, anti-oxidation, anti-inflammatory, insecticidal and antibacterial activities. The main chemical components, pharmacological effects and current application status of Kaempferia galanga L. in food industry were reviewed in the article. The problems in the research and application of Kaempferia galanga L. were analyzed, and its future development prospects were prospected, which provides a theoretical basis for the further development and efficient utilization of Kaempferia galanga L.
- Kaempferia galanga L.,
- chemical composition,
- biological activity,
- food industry

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