1. Turmeric (Curcuma Longa)The spice curcumin has recently garnered attention for its potential role in treating COVID-19. Curcumin and curcuminoids are the primary bioactive components of turmeric (Curcuma longa). Due to its anti-inflammatory, antibacterial, antiviral, antioxidant, anti-diabetic, and neuroprotective properties, turmeric has been used in traditional medicine across multiple cultures for thousands of years. Additionally, curcuminoids have received approval from the U.S. Food and Drug Administration (FDA), demonstrating their excellent tolerability and safety.
2. SanghuangSanghuangporus sanghuan, also known as Sanghuang mushroom, is highly popular in Asian countries and has been traditionally used as both food and medicine.
As a traditional Chinese medicine, Sanghuang has a long history in China, Japan, and Korea. Over the years, it has been used to treat various digestive, gynecological, and tumor-related diseases. It has been demonstrated to possess anti-tumor, antioxidant, anti-diabetic, anti-inflammatory, hepatoprotective, neuroprotective, and immunomodulatory properties.
3. Platycodon GrandiflorasAs a traditional Chinese medicine, Platycodon grandiflorus (balloon flower) is recognized for its ability to promote lung health, soothe the throat, alleviate phlegm, and assist in pus drainage. Modern pharmacological research has revealed that Platycodon grandiflorus offers various benefits, such as lowering blood pressure, reducing lipid levels, and suppressing cough while possessing anti-inflammatory and antioxidant properties. In addition to its medicinal applications, it is also widely used in culinary preparations, such as in cold salads and pickled vegetables.
4. Codonopsis LanceolataCodonopsis lanceolata is traditionally used to treat bronchitis, coughs, psychoneurosis, cancer, lung injuries, and more. Research has also revealed its cognitive-enhancing effect, making it a potential treatment method for Alzheimer's disease.
Codonopsis lanceolata is not only utilized for its medicinal properties but is also a popular food in South Korea. It can be used as a salad ingredient, grilled, fried, or pickled to make kimchi.