This root vegetable is the 'nemesis' of high cholesterol and protects the stomach.
Every family's kitchen should have galangal, both for cooking and for medicinal purposes.
According to Dr. Huynh Tan Vu, a specialist at the University Medical Center of Ho Chi Minh City, Branch 3, galangal is not only a spice but also has medicinal properties. The active compounds in galangal are effective in treating coughs, bloating, digestive disorders, gallbladder problems, intestinal spasms, and angina, helping to loosen phlegm, relieve sore throats, and treat diarrhea.
Consuming galangal can also help lower cholesterol and triglycerides in the blood. Flavonoids such as kaempferol, quercetin, and galanin in galangal root help reduce cholesterol and lipid levels in the blood. Additionally, galangal extract may inhibit fatty acid synthesis.
In modern research, the chemical composition of galangal contains about 1% essential oil, with a camphor-like aroma, mainly composed of cineole and methyl cinnamate. In its fresh form, galangal has an aroma similar to ginger, but is not as pungent.
Galangal is a common spice in many Vietnamese family kitchens. Photo: Brucell Eats
Galangal contains a high amount of the flavonoid galangin, a substance that has been shown to inhibit the growth of breast cancer cells. In addition, galangal is a rich source of sodium, iron, fiber, vitamins A and C, and flavonoids…
According to experts, galangal contains active compounds with anti-inflammatory properties, making it very useful in treating arthritis, rheumatism, gout, muscle pain, and helping wounds heal faster with less scarring. Galangal root can also treat indigestion and help reduce discomfort caused by stomach ulcers.
Galangal also contains many antioxidants that help minimize the damage caused by free radicals and other toxins in the body. Galangal root prevents and treats skin diseases such as scabies, ringworm, ulcers, and inflammation.
According to Dr. Vu, in traditional medicine, galangal has a spicy taste, a fragrant aroma, and a warm nature, entering the spleen and stomach meridians. It has the effect of warming the body, relieving pain, and aiding digestion. Galangal soaked in alcohol, dried, then ground into a powder and mixed well before drinking is used to treat stomach pain.
According to Traditional Medicine Practitioner Phung Tuan Giang, Chairman of the Vietnam Institute for Research and Development of Traditional Medicine, galangal has been found to have a significant positive effect on various types of cancer, as well as reducing chronic inflammation even more effectively than anti-inflammatory drugs.
A 2014 study in Iran found that liquid ginger extract significantly destroyed stomach cancer cells in a laboratory test after 48 hours.
A study published in 2017 tested several compounds from ginger in the laboratory and their effects on pancreatic cancer cells. Researchers found that they inhibited the growth of new cells and suppressed gene pathways responsible for the expansion of cancer effects.
Are there any side effects from using galangal?
Dr. Vu also noted that galangal root is mild but should not be used in cases of excessive heat or yin deficiency.
Similarly, according to herbalist Giang, side effects of galangal are rare and usually only occur when galangal is consumed in quantities exceeding those commonly found in food. Like most herbs, galangal should be avoided during pregnancy unless closely monitored by a doctor.
Although ginger clearly has amazing benefits according to modern science, its oldest and most commonly sought-after effect is on stomach pain.
In traditional medicine, galangal is used to soothe stomach pain, relieve diarrhea, reduce vomiting, and stop hiccups.
