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Among substances that are both food and medicine, which one reigns supreme as a raw material for health foods? Includes efficacy and recommended dosage.

Release Date:

2024-02-02 10:08

With the conclusion of the pilot program for nine substances, including Codonopsis pilosula, the list of food‑medicine homologous ingredients has expanded to 102. Drawing on a post by forum user “Hancǎo” and referencing Fan Qingsheng’s book “Principles and Rationale of Health Food Formulations,” these food‑medicine homologous ingredients have been categorized according to the functional claims typically made for health foods, providing a convenient reference for researchers and developers in the health food industry.

From the table above, we can see that different raw materials have distinct functional properties. So, how are these ingredients applied in health foods? Which is the most widely used raw material?

Next, I compiled and analyzed the registered health food data from the former State Food and Drug Administration’s website, determining the frequency of use for 102 traditional Chinese medicine–food homology ingredients.

The statistical results show that, Goji berries It ranks first in total usage frequency, followed by American ginseng and lingzhi, among others. Clearly, goji berries truly deserve their reputation as an essential choice for health and wellness.

In addition to common herbs such as American ginseng, astragalus, and lingzhi, which are typically available only at pharmacies, Jujube, hawthorn, Chinese yam These three commonly used household ingredients are also very frequently employed.

Source: Food Research & Development and Production; unauthorized reproduction in any form is prohibited. Cover image source: MakerPost.

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Article reprinted from: Food R&D and Production Official Account

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