Galangin’s potential as a functional food ingredient
Kit-Kay Mak | Joe-Jen Tan | Puvaneswari Marappan | Madhu Katyayani Balijepalli | Hira Choudhury | Srinivasan Ramamurthy | Mallikarjuna Rao Pichika
Foods that show positive effects on health beyond basic nutrition are called functional foods of which familiar examples are propolis and Alpinia officinarum. Galangin (3,4,5-trihydroxyflavonol) is a major component in these and is considered as the principal bioactive ingredient. The aim of this review is to consolidate the evidence-based information on galangin’s biological activities and associated molecular mechanisms, accumulated in databases (Google Scholar, Pubmed, Scopus, Science Direct and Web of Science) up to December 2017. Galangin showed promising activities in the amelioration of inflammation, tumours, oxidative stress, arthritis, microbial infections, obesity, diabetes, neuronal damage, cardiovascular, liver and urinary bladder disorders. It is metabolically unstable and its efficacy in animal models is not well studied. As evidenced from the literature, galangin has great potential as functional food ingredient, provided further, animal and clinical investigations to be carried out to establish molecular mechanisms, pharmacokinetics, and safety profile.
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