Kaempferia parviflora and Its Methoxyflavones: Chemistry and Biological Activities

Kaempferia parviflora (KP), a health-promoting herb, has been traditionally used for treating a variety of diseases. Pharmacological studies have claimed the various benefits from KP and its main effective methoxyflavones, including cellular metabolism-regulating activity, anticancer activity, vascu...

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Bibliographic Details
Published in:Evidence-based complementary and alternative medicine 2018-01, Vol.2018 (2018), p.1-15
Main Authors: Feng, Shuo, Li, Wen, Li, Hongliang, Chen, Dalin, Deng, Dingsen
Format: Article
Language:English
Subjects:
Adipocytes
Antitumor activity
Bioavailability
Cyclic GMP
Cytotoxicity
Dietary supplements
Drug dosages
Ethanol
Evidence-based medicine
Exercise
Health promotion
Hematology
Inflammation
Kaempferia
Lipids
Medical research
Medicine
Medicine, Experimental
Metabolism
Metabolites
Mitochondria
Molecular modelling
Neuroprotection
Physical fitness
Physiological aspects
Review
Signal transduction
Therapeutic applications
Toxicology
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Summary:Kaempferia parviflora (KP), a health-promoting herb, has been traditionally used for treating a variety of diseases. Pharmacological studies have claimed the various benefits from KP and its main effective methoxyflavones, including cellular metabolism-regulating activity, anticancer activity, vascular relaxation and cardioprotective activity, sexual enhancing activity, neuroprotective activity, antiallergic, anti-inflammatory, and antioxidative activity, antiosteoarthritis activity, antimicroorganism activity, and transdermal permeable activity. These might be associated with increased mitochondrial functions and activated cGMP-NO signaling pathway. However, the underlying molecular mechanisms of KP and its methoxyflavones are still under investigation. The clinical applications of KP and its methoxyflavones may be limited due to their low bioavailability. But promising strategies are on the way. This review will comprehensively discuss the biological activities of KP and its methoxyflavones.
ISSN:1741-427X
1741-4288
DOI:10.1155/2018/4057456