Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.
Abstract
Amorphophallus konjac (konjac) has long been used in China, Japan and South East Asia as a food source and as a traditional medicine. Flour extracted from the corm of this species is used in Far Eastern cuisine to make noodles, tofu and snacks. In traditional Chinese medicine (TCM), a gel prepared from the flour has been used for detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction; and for more than 2000 years...
Paper Details
Title
Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.
Published Date
Mar 1, 2010
Journal
Volume
128
Issue
2
Pages
268 - 278
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