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burnt malt

Development stage: Preclinical
Modality: Small Molecules
Administration: Oral

Overview

Burnt malt is a traditional Chinese medicine ingredient derived from barley grain that has been roasted at high temperatures (over 200℃). It is characterized by a burnt, tart, and bitter taste. In traditional Chinese medicine, it is classified under 'Herbs that relieve Food Stagnation' and is used to address digestive issues such as food stagnation, abdominal distension, poor appetite due to spleen deficiency, and post-meal fullness. It is typically consumed as part of a juice or herbal preparation.

Other names: 焦麦芽Jiao Mai Ya

Targets

SYK (Spleen Tyrosine Kinase)

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