Functional, Nutraceutical, and Health-Endorsing Perspectives of Ashwagandha

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-05-08 DOI:10.1002/efd2.70061

Muhammad Tayyab Arshad, Sammra Maqsood, Ali Ikram, Muhammed Adem Abdullahi

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Abstract

A widely used herb in Ayurvedic medicine, Ashwagandha has garnered much attention from individuals worldwide due to its potential therapeutic and health benefits. This comprehensive review examines the nutritional composition, medicinal benefits, and clinical data related to Ashwagandha's application in modern medicine. Ashwagandha has been used for centuries to treat physical exhaustion, tension, and anxiety, but new research has broadened its medicinal uses. It has many benefits because of its immunomodulatory, anti-inflammatory, adaptogenic, and antioxidant properties. Some of the significant bioactive substances include alkaloids, saponins, and withanolides. The clinical studies have established the benefits of Ashwagandha for mental health, metabolic health, stress reduction, cognitive function, immunity, and cardiovascular health. This review also covers the expanding significance of Ashwagandha in nutrition and its uses in functional foods. Despite promising Ashwagandha-based therapeutics, their science must be developed into standard products, improve the dosing, and eliminate current regulatory hurdles for widespread use.

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Ashwagandha的功能、营养和健康前景

阿育吠陀医学中广泛使用的草药，Ashwagandha因其潜在的治疗和健康益处而引起了全世界个人的广泛关注。本文综述了印度甘薯在现代医学中应用的营养成分、药用价值和临床数据。几个世纪以来，Ashwagandha一直被用来治疗身体疲惫、紧张和焦虑，但新的研究扩大了它的药用范围。它有许多好处，因为它的免疫调节，抗炎，适应性和抗氧化特性。一些重要的生物活性物质包括生物碱、皂苷和戊内酯。临床研究已经确定了Ashwagandha对心理健康、代谢健康、减轻压力、认知功能、免疫和心血管健康的益处。综述了Ashwagandha在营养学中的重要意义及其在功能性食品中的应用。尽管基于阿什瓦甘达的治疗方法很有前景，但它们的科学必须发展成标准产品，改善剂量，并消除目前广泛使用的监管障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)