Gastrodia elata blume (Gastrodiae Rhizoma, Tianma) extract for cognitive enhancement in middle-aged adults with normal or mild impairment: A randomized, double-blind, placebo-controlled clinical trial

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-06-23 DOI:10.1016/j.jff.2025.106942

Hyungsun Jun , Junghan Lee , Byung Ouk Park , Ryeo Won Kim , Jungtae Leem , Kang-Beom Kwon

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引用次数: 0

Abstract

Early attention to cognitive impairment is vital. This 12-week, randomized, double-blind, placebo-controlled trial investigated the efficacy and safety of Gastrodia elata Blume (G. elata) in 100 participants aged 40–65 years with normal or impaired cognition. Participants received daily tablets, with primary outcome measured by the Alzheimer's Disease Assessment Scale-cognitive subscale (ADAS-cog). Secondary outcomes included K-MMSE, BDNF, amyloid β, and TAS. After 12 weeks, the G. elata group significantly improved ADAS-cog total scores (−2.15 ± 2.22) compared to the placebo group (−0.92 ± 2.03). Improvements were also noted in K-MMSE total score, BDNF, and TAS, but not amyloid β. No serious adverse events were observed. These results suggest that G. elata extract safely and effectively improved cognitive function in middle-aged adults with normal or mild cognitive impairment, making it a promising agent for cognitive decline prevention and management.

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天麻天麻提取物对正常或轻度认知障碍中年人的认知增强作用：一项随机、双盲、安慰剂对照临床试验

对认知障碍的早期关注至关重要。这项为期12周的随机、双盲、安慰剂对照试验研究了天麻在100名年龄在40-65岁、认知功能正常或受损的参与者中的疗效和安全性。参与者每天服用药片，主要结果由阿尔茨海默病评估量表-认知量表（ADAS-cog）测量。次要结局包括K-MMSE、BDNF、β淀粉样蛋白和TAS。12周后，与安慰剂组（- 0.92±2.03）相比，elata组显著提高了ADAS-cog总分（- 2.15±2.22）。K-MMSE总分、BDNF和TAS也有改善，但β淀粉样蛋白没有改善。未观察到严重不良事件。以上结果提示，elata提取物安全有效地改善了中度或正常认知功能障碍的中年人的认知功能，是一种很有前景的预防和治疗认知衰退的药物。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.