This type of tuber is the 'nemesis' of blood fat, protecting the stomach.
In every family's kitchen there should be galangal for both cooking and medicine.
Dr. Huynh Tan Vu, Ho Chi Minh City University of Medicine and Pharmacy Hospital, Branch 3, said that galangal is not only a spice but also has medicinal properties. The active ingredients in galangal are effective in treating coughs, flatulence, digestive disorders, gallbladder, intestinal spasms and angina, helping to loosen phlegm, relieve sore throat and treat diarrhea.
Eating galangal also helps lower cholesterol and triglycerides in the blood. Flavonoids such as kaempferol, quercetin, and galanin in galangal help reduce cholesterol levels as well as blood lipid levels. In addition, galangal extract can fight against fatty acid synthesis.
In modern research, the chemical composition of galangal contains about 1% essential oil, with a camphor aroma, mainly containing cineole and methylcinnamate. In fresh form, galangal has a scent similar to ginger, but is not as spicy as ginger.
Galangal is a popular spice in many Vietnamese kitchens. Photo: Brucell Eats
Galangal contains a large amount of flavonoid galangin, which has been proven to inhibit the growth of breast cancer cells. In addition, galangal is also a rich source of sodium, iron, fiber, vitamins A, C and flavonoids...
According to experts, galangal contains active ingredients with anti-inflammatory properties, so it is very useful in treating arthritis, rheumatism, gout, muscle pain and helps wounds heal quickly with minimal scarring. Galangal also has the ability to treat indigestion, helping to reduce discomfort caused by stomach ulcers.
Galangal also contains many antioxidants that help reduce the damage caused by free radicals and other toxins in the body. Galangal prevents and treats skin diseases such as scabies, tinea versicolor, ulcers and inflammation.
According to Dr. Vu, in traditional medicine, galangal has a spicy taste, aromatic smell, and warm properties that enter the spleen and stomach meridians, and has the effect of warming the middle, reducing pain, and digesting food. Galangal is soaked in wine, dried, then crushed and mixed well to drink to treat stomach pain.
Physician Phung Tuan Giang, President of the Vietnam Institute for Research and Development of Traditional Medicine, said that galangal has been found to have significant positive effects on various types of cancer, as well as reducing chronic inflammation even more than anti-inflammatory drugs.
A 2014 study in Iran found that liquid galangal extract significantly destroyed the number of stomach cancer cells in a laboratory test after 48 hours.
A study published in 2017 tested several compounds from galangal in the lab and their effects on pancreatic cancer cells. The researchers found that they stopped the growth of new cells and inhibited gene pathways responsible for spreading the cancer’s effects.
Are there any side effects of using galangal?
Dr. Vu also noted that galangal is benign but should not be used for heat and yin deficiency.
Similarly, according to Dr. Giang, side effects of galangal are rare and usually only occur when galangal is consumed in amounts exceeding those commonly found in foods. Like most herbs, we should avoid using galangal during pregnancy, unless closely monitored by a doctor.
While it is clear that galangal has amazing benefits according to modern science, the oldest and most sought-after use of galangal is its effect on stomach upset.
In traditional medicine, galangal is used to soothe stomach pain, relieve diarrhea, reduce vomiting and stop hiccups./.
