Biofunctional properties and plant physiology of Kaempferia spp.: Status and trends
Akiko Hashiguchia✉, May San Thawtarb, Teerarat Duangsodsric, Miyako Kusanob d e, Kazuo Watanabeb e✉
- aFaculty of Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8575 Japan
- bFaculty of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan
- cInstitut de recherche pour le développement (IRD), 911 Avenue Agropolis, BP6450, 34394 Montpellier, France
- dRIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro, Tsurumi, Yokohama, Kanagawa 230-0045, Japan
- eTsukuba Plant-Innovation Research Center, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan
- ✉Corresponding author
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Abstract
Kaempferia spp. have traditionally played a role in treating various ailments and are attracting increasing economic and scientific interest. This review evaluates the traditional use, phytochemical compounds, and biological properties of Kaempferia parviflora, Kaempferia galanga, Kaempferia rotunda, Kaempferia pulchra, and Kaempferia angustifolia. The health benefits associated with consuming Kaempferia spp. and their active components, namely flavonoids and other volatile compounds, include antibacterial, anticancer, antidiabetic, cardiovascular protective, immunoregulatory, neuroprotective, and skin-whitening effects, suggesting the use of Kaempferia spp. as a potential health aid for the aging population. As agricultural production is important to ensure consistent quality of Kaempferia produce, resource management techniques related to species identification, cultivation, storage, and processing were also highlighted. It was suggested that the value-added concept in agricultural production may be limited. Investigations into plant biology and physiology are required to provide a solid theoretical basis for the sustainable production of Kaempferia.