食药物质草果发展应用及药食两用关系探析OA

Caoguo(Amomum tsaoko Crevost et Lemaire)is a traditional medicinal and edible substance in China.Its pungent flavor,warm nature,and fragrant aroma are the core factors determining its efficacy.In terms of medicinal use,the main functions of Caoguo are to warm the spleen and stomach,regulate Qi and eliminate dampness,as well as to treat malaria and expel phlegm.Modern pharmacological research indicates that Caoguo has the effects of regulating the gastrointestinal tract,as well as antibacterial,anti-inflammatory,antioxidant,anti-tumor,lipid-regulating,and hypoglycemic activities.In terms of dietary application,Caoguo is mainly used as a seasoning in daily cooking.Its antibacterial and antioxidant properties have also led to its application in the field of food preservation.Caoguo is also widely used in the medical and culinary practices of various ethnic groups in China,such as the Tibetan,Mongolian,Dai,and Zhuang peoples.Through the study of the medicinal and edible history and efficacy mechanism of Caoguo,this paper aims to provide a theoretical basis for its clinical application and offer references for its edible development.