Work

Unveiling the Value of Amomum tsaoko Crevost & Lem.: A Review from Bioactive Compounds to Health Benefits and Industrial Applications

Year: 2026

Type: article

Abstract: Crevost & Lem. (AT) is a representative edible, medicinal spice widely used in Southeast Asia for food seasoning and flavor enhancement. Growing evidence suggests that it is a rich source of bioactive phytochemicals with diverse health-promoting properties, necessitating a systematic synthesis of its functional attributes and underlying mechanisms to better guide future applications. AT has been reported to contain flavonoids, diarylheptanoids, phenolic acids, terpenoids, steroids, and volatile oils. These constituents are associated with a broad spectrum of biological activities, including antimicrobial, antidiabetic, antioxidant, anti-inflammatory, anticancer, neuroprotective, anti-obesity, gastrointestinal protective, and immunomodulatory effects. Due to its functional properties and economic value, AT shows considerable potential for application in functional foods, pharmaceuticals, cosmetics, and agriculture. However, despite its extensive utilization, integrated reviews that systematically link bioactivities, toxicological evidence, and industrial applications remain scarce. This review comprehensively summarizes recent advances in the bioactive compounds, health functions, toxicological evaluation, and industrial applications of AT. Current research progress, key limitations, and future perspectives are critically discussed. Additionally, by providing a comprehensive overview of its multifaceted benefits and applications, this review fills an important gap and offers insights to support further research and multi-sectoral exploitation of AT.

Source: Foods

DOI: 10.3390/foods15142513