amomum tsaoko flavonoids

**Amomum tsaoko flavonoids** are a group of flavonoid compounds extracted from the fruit of the plant *Amomum tsaoko* Crevost et Lemarie, a traditional Chinese medicinal and food plant commonly used as a spice[1][3]. Over 300 chemical compounds have been reported from *Amomum tsaoko*, with at least 29 identified flavonoids, including (+)-epicatechin, isoquercitrin, astragalin, kaempferol-3-O-rutinoside, and procyanidin B2[1][4]. These flavonoids have been studied for their **antioxidant**, **antidiabetic (α-amylase and α-glucosidase inhibitory)**, **anti-inflammatory** (via inhibition of nitric oxide production and the TLR4/NF-κB/NLRP3 pathway), and **gut microbiota-modulating** effects[1][3][5]. In preclinical models, they have improved glucose tolerance, lowered blood glucose and insulin, reduced oxidative stress (by decreasing malondialdehyde and increasing superoxide dismutase), and protected pancreatic tissue in diabetic rats[1]. They have also shown efficacy in murine models of ulcerative colitis and constipation, modulating the gut microbiome and serotonergic signaling pathways[3][5]. No information was found on their development by a pharmaceutical company; their use remains largely investigational in functional foods and traditional medicine[1][3][4].

Other names

Amomum tsao-ko flavonoidsAT flavonoidsATFTsaoko Fructus flavonoids