Botanical Medicine Hunter Chris Kilham Receives 2025 American Botanical Council Champion Award
Congratulation!! Congratulation!! Congratulation!!
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Congratulations to the American Botanical Council (ABC) for its recent achievements, including its 20th annual awards ceremony on March 4, 2025, where it presented the Champion Award to Chris Kilham and other Botanical Excellence Awards. The ABC continues to honor botanical excellence through its various awards and events, most recently celebrating its 30th anniversary with events and publications.
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AUSTIN, Texas (March 27, 2025)
– The nonprofit American Botanical Council (ABC)
has presented its ABC Champion Award for 2025 to Chris Kilham, botanical
medicine hunter, author, educator, and yogi.
The ABC Champion Award, which was first
presented in 2015, is given to individuals who have donated significant time
and/or funds to support ABC’s science-based nonprofit research and educational
mission, publications, and programs.
For more
than 25 years, Kilham has generously donated his time and ethnobotanical
experience and expertise to support ABC’s unique research and educational
mission. He has served as a source and peer reviewer for many articles in ABC’s
quarterly peer-reviewed journal HerbalGram and other ABC
publications and has authored compelling and informative feature articles. Several of
these are reader-friendly travelogs in which Kilham provides firsthand accounts
of the status of various medicinally and culturally important plants from
diverse locations around the world. He also often contributes original
photographs for HerbalGram.
Kilham’s HerbalGram articles include “Tamanu Oil: A Tropical Topical Remedy” in issue 63 in 2004, “In the Land of Kesum” in issue 115 in 2017, “Ayahuasca Vine Harvesting in the Peruvian Amazon” in issue 120 in 2018, “A Preliminary Sustainability Report of Ayahuasca Vine in the Peruvian Amazon” in issue 123 in 2019, “The Rising and Falling Fortunes of Vanuatu Kava” in issue 128 in 2020, “Rhodiola Harvest in the ‘Mountains of Heaven’: The Uighur Traders of Xinjiang” in issue 131 in 2021, and “Close Encounters of the Hops Kind” in the forthcoming issue 143 in 2025.
“It is my great delight to be awarded the 2025
ABC Champion Award,” Kilham said. “It means a great deal to me. For many years,
I’ve had the good fortune and privilege to contribute to some of the
publications and programs of ABC. This is not only an organization, but it is
also a mission — a mission that brings together many people from around the
world with diverse abilities, experience, and visions, all moving to help
establish botanicals in their rightful place. I’m delighted to be part of the
mix, and I can’t adequately express how much this honor means to
me.”
In 1995, Kilham
founded Medicine Hunter Inc. “to promote natural, plant-based medicines,
to protect the natural environment, and to support indigenous cultures.” He has
conducted medicinal plant research and sustainable botanical sourcing in more
than 45 countries and works with botanical companies to develop and popularize
traditional plant-based food and medicinal products.
The New York Times has called Kilham “part David Attenborough, part Indiana Jones,”
and he has appeared on more than 1,500 radio programs and more than 500 TV
programs worldwide. As a TV correspondent and guest, Kilham speaks about
medicine hunting, traditional botanical medicines, nutraceuticals, psychoactive
plants, environmental and cultural preservation, and related topics for broad
and diverse audiences. He was a special guest, correspondent, and weekly
contributing writer for FOX News Health for nine years and a regular guest on
The Dr. Oz Show.
His latest book, The
Lotus and The Bud: Cannabis, Consciousness, and Yoga Practice (Park
Street Press, 2021), is an in-depth guide to combining the practice of yoga
with cannabis (Cannabis sativa, Cannabaceae).
As a consultant for Groupe
Berkem, a botanical extraction and science innovation company in Bordeaux,
France, Kilham works on chain of trade, botanical field exploration, new
product development, marketing, and communications. The company has developed
portfolios of botanical extracts for a wide range of health needs, and Kilham
is involved with many of these botanicals.
Working with the Royal
Botanic Gardens, Kew in London, Kilham is providing a large library of
images from his decades of field research, for the Kew digital image database.
Focusing on medicinal and other beneficial plants, people who work with them,
and the places from which they originate, Kilham’s image database is intended
to provide Kew researchers with visual materials for publications,
presentations, and more.
Kilham is also
explorer-in-residence for Purity Products, a company that offers
health-promoting herbal concepts that he supports. These products are largely
based on Kilham’s findings on botanical expeditions. For six years, he served
as brand ambassador for KSM-66® Ashwagandha, a leading ashwagandha (Withania
somnifera, Solanaceae) root extract.
For 21 years, Kilham conducted
medicinal plant research for PureWorld Botanicals of New Jersey and
then Naturex of Avignon, France (now part of Givaudan), one of the
leading botanical extraction companies in the world. On the company’s behalf, he
headed new botanical discovery, helped develop sustainability programs, and
created videos, presentations, and other communications about medicinal plants.
He is widely known throughout the botanical, natural health, and sustainability
sectors for his global explorations.
In the course of his work, Kilham has traveled
more than 4 million miles and spent thousands of days and nights away from
home. He has fire-walked in the South Pacific, been made an honorary chief on
Pentecost island in Vanuatu in the South Pacific, enjoyed a post as Honorary
Consul to the United States on behalf of Vanuatu in the late 1990s, has made
good friends all around the world, roamed rainforests and mountains, made
friends with a prince, embarked on ceremonial journeys with shamans, and
explored wild places from deserts to rivers.
An avid body surfer and
adventure traveler, Kilham lives and works in Massachusetts with his wife,
cultural activist Zoe Helene. They travel the world on Medicine Hunter
expeditions and work together to promote plant medicines, environmental protection,
and cultural preservation.
“I have known Chris since our early years in
the herb and natural products industry in the late 1970s,” said Mark
Blumenthal, the founder and executive director of ABC. “I had a wholesale herb
company in Austin, Texas, and Chris worked in the herb department of a large
natural food store, Bread & Circus, in Massachusetts. That later became the
first Whole Foods Market store in New England. During that time, I remember
Chris’ passion for herbs and medicinal plants. He created various formulas,
which were ahead of their time, for the fledgling industry.
“Over the years, I’ve watched
him grow his interest in and passion for herbs — now for more than 40 years,”
Blumenthal added. “And, during much of that time, Chris has been a strong and
energetic supporter of the nonprofit research and educational mission of ABC,
to the point where he has become one of the most frequent contributors of
articles for ABC’s publications. There is no question that Chris is a true
champion for the herbs and rightfully deserves to be recognized with the 2025
ABC Champion Award.”
Previous
recipients of the ABC Champion Award include Mark Plotkin, PhD, an
ethnobotanist, conservationist, author, and co-founder and president of the
nonprofit Amazon Conservation Team (2024); Christine Burdick-Bell, executive
vice president, general counsel, and corporate secretary at Pharmavite (2023);
Steven Foster (1957–2022), a botanist, photographer, and author (2022); Jerry
Cott, PhD, a former Food and Drug Administration psychopharmacologist (2021);
Thomas Brendler, PhD, founder of the consulting firm PlantaPhile (2019); Jim
Emme, CEO of NOW Health Group (2018); Dick Griffin (1938–2021) of Griffin
Insurance Services (2017); Josef Brinckmann, a medicinal plant expert formerly
at Traditional Medicinals and current chairman of ABC’s Board of Trustees
(2016); Ed Smith, co-founder of Herb Pharm (2015); and Terry Lemerond, founder
of EuroPharma, Inc. and Enzymatic Therapy (2014).
The 2025 Champion Award was presented at the
20th annual ABC Celebration and Botanical Excellence Awards Ceremony on March
4, 2025, in Anaheim, California, during the annual Natural Products Expo West
conference and trade show.
The 2025 ABC Celebration and Botanical
Excellence Awards were generously underwritten by donations from Alkemist Labs,
Amin Wasserman Gurnani, Applied Food Sciences, Brassica Protection Products,
Cepham, Eurofins, Euromed, Gaia Herbs, Herb Pharm, Indena, Informa, Nature’s
Way, NOW Foods, Pharmatoka, RFI, RT Specialty, Sabinsa, Talati, Terry
Naturally/EuroPharma, and the United Natural Products Alliance.
Botanical Medicine Hunter Chris Kilham Receives
2025 American Botanical Council Champion Award American Botanical Council
PRESS RELEASE
The
nonprofit American Botanical Council (ABC) has presented its ABC Champion Award
for 2025 to Chris Kilham, botanical medicine hunter, author, educator, and
yogi.
AUSTIN,
Texas (March 27, 2025) – The nonprofit American Botanical Council (ABC) has
presented its ABC Champion Award for 2025 to Chris Kilham, botanical medicine
hunter, author, educator, and yogi.
The ABC
Champion Award, which was first presented in 2015, is given to individuals who
have donated significant time and/or funds to support ABC’s science-based
nonprofit research and educational mission, publications, and programs.
For more
than 25 years, Kilham has generously donated his time and ethnobotanical
experience and expertise to support ABC’s unique research and educational
mission. He has served as a source and peer reviewer for many articles in ABC’s
quarterly peer-reviewed journal HerbalGram and other ABC publications and has
authored compelling and informative feature articles. Several of these are
reader-friendly travelogs in which Kilham provides firsthand accounts of the
status of various medicinally and culturally important plants from diverse
locations around the world. He also often contributes original photographs for
HerbalGram.
Kilham’s
HerbalGram articles include “Tamanu Oil: A Tropical Topical Remedy” in issue 63
in 2004, “In the Land of Kesum” in issue 115 in 2017, “Ayahuasca Vine
Harvesting in the Peruvian Amazon” in issue 120 in 2018, “A Preliminary
Sustainability Report of Ayahuasca Vine in the Peruvian Amazon” in issue 123 in
2019, “The Rising and Falling Fortunes of Vanuatu Kava” in issue 128 in 2020,
“Rhodiola Harvest in the ‘Mountains of Heaven’: The Uighur Traders of Xinjiang”
in issue 131 in 2021, and “Close Encounters of the Hops Kind” in the
forthcoming issue 143 in 2025.
https://www.herbalgram.org/resources/herbalgram/issues/115/table-of-contents/hg115-wnews-kesum/
ISSUE: 115
Page: 24-27
By Chris Kilham
Editor’s
note: This
article was first published in the July 2017 issue of HerbalEGram, the American
Botanical Council’s (ABC’s) monthly e-newsletter. Readers can find the original
article, which features eight video clips produced by Chris Kilham, on ABC’s
website.
At 85 years
of age, Ismail looks fit and strong. The former Malaysian military commando now
runs a small farm, overseeing a kesum ( Persicaria minor syn.
Polygonum minus, Polygonaceae) cultivation program that provides a metric ton
(roughly 2,200 pounds) of the fresh herb to local markets every day. Ismail’s
wife, Su, is more hands-on, personally working the harvest and keeping watch
over other harvesters and the small group of workers who bundle bunches of
fresh kesum plants with rubber bands.
This kesum
farm is purportedly one of the largest of its kind, just a half-hour drive from
Malaysia’s largest city Kuala Lumpur, near the famous Batu caves in Gombak.
Kesum requires 90 days to grow to maturity from seed, according to Ismail. The
aromatic herb, also known as laksa leaf, is popular in Southeast Asian cookery,
loves water, and is best cultivated like rice (Oryza sativa, Poaceae) in
paddies. In the case of Ismail’s farm, the paddy is fed by a stream that flows
out of a dense rainforest.
It is
January 2017, and I am traveling in the company of Nik Fahmi and Tengku Sharir
of Biotropics Malaysia, a Malaysian government-owned botanical extraction and
marketing company that specializes in plants native to the country. Due to an
increased interest in the health benefits of kesum leaves, the government
operation has taken an interest in this plant. As we continue our exploration
of kesum, various other members of the Biotropics team will join us. Our plan
is to investigate this popular savory herb, and to meet with people who
understand its broad culinary and medicinal uses. Our visit to the kesum farm
kicks off a week of traveling the countryside.
I stoop to
pick a couple of leaves of fresh kesum that is one week from harvest. Rolling
the leaves between my thumb and forefinger releases aromatic compounds that
smell like a blend of oregano (Origanum vulgare, Lamiaceae) and basil (Ocimum
basilicum, Lamiaceae), with some other notes mixed in. It is an aroma I
recognize from Malaysian, Thai, and Vietnamese dishes. The plant is a slender
creeping shrub with climbing branches that stretch 1-1.5 meters (3.3-4.9 feet),
and the green leaves are long and lanceolate. In Malaysia and in the US
Department of Agriculture’s PLANTS database, kesum is also called pygmy smart
weed.1
After
walking through several acres of cultivated kesum, we are led to a large shed
where men are bundling kesum into bunches and listening to loud music. The men
work quickly, converting large piles of the freshly harvested herb into bunches
that will be sold in local markets later that day. The turnaround is fast.
Kesum is picked, bundled, trucked to market, and sold fresh.
The leaf of
kesum is used in numerous popular dishes in the traditional cuisines of
Malaysia, Thailand, Vietnam, and Indonesia. The name “laksa leaf” refers to its
use in the traditional spicy noodle soup dish laksa. It is also known in
Malaysian cuisine as an ingredient in ulam, or salad, and is eaten
finely sliced with other raw vegetables. It is a main ingredient in the mango (Mangifera
indica, Anacardiaceae)-based salad kerabu, and is a principal flavor in the
rice dish nasi ulam.2
The leaf of
kesum is known to contain an array of antioxidant compounds, including
flavonoids, aliphatic aldehydes, and phenols, such as rutin, coumaric acid,
quercetin, and gallic acid.3-5 Studies
by Baharum et al. detected 48 compounds in the essential oil of kesum using
mass spectrometry.6 These studies and the work
by Vikram et al. provide greater insight into the complexity of the leaves.3
Published
chemical analyses and in vitro pharmacological studies suggest that kesum
leaves have antibacterial, antifungal, antioxidant, antiviral, cytotoxic, and
cytoprotective properties.2,3
The Forest
Research Institute Malaysia (FRIM) in Kepong, Selangor, sits amid 544 hectares
(roughly 1,344 acres) of landscaped grounds and verdant forest, and is a brief
drive from the center of Kuala Lumpur. Surrounded by Bukit Lagong Forest
Reserve, FRIM is Malaysia’s hub for forestry research and conservation. The
FRIM herbarium contains more than 350,000 voucher samples that feature the
flora of peninsular Malaysia and Sabah. Researchers at FRIM investigate a wide
array of plants, from Malaysian trees to food crops endemic to the region, and
the center in Selangor oversees research stations in various parts of Malaysia.
At the
ethnobotany department of FRIM, researcher Tan Ai Lee shares the latest
developments on kesum. The plant is undergoing a name change, we are informed,
from Polygonum minus to Persicaria minor. We
subsequently confirm this through correspondence with the International Plant
Names Index (IPNI). According to IPNI Editor Kanchi Gandhi of Harvard
University: “Polygonum minus and Persicaria minor: both
are correct names, and it is up to an individual to accept” (email, January 23,
2017).
According
to Lee, FRIM has taken the unusual position of developing two kesum-based
health product concepts, neither of which was being sold in the marketplace at
the time of our visit. We are shown packaging, literature, and product samples.
The first, called Kezo Kesum Leaves Seasoning, offers a convenient way to
season local dishes with a mixture of dried kesum leaves and sea salt. The
second product, called Digesto Digestive Drink, is an “antioxidant digestive
beverage.” According to the FRIM literature accompanying this product:
“Traditional medicine claims that a decoction of the fresh leaves of kesum is
taken as a remedy for indigestion, constipation, flatulence and as a remedy for
stomach pains.”
Launching
products is a new idea for FRIM, the staff of which has not previously engaged
in commercial enterprises of this type. A couple of the staff members there
expressed to us that marketing health products was an endeavor far removed from
their usual course of work.
Lee said
that the FRIM product development program with kesum reflects the high regard
with which FRIM researchers assess this traditional herb.
Traditional
Malaysian Medicine Wisdom: A Conversation with Datin Sharifah Anisah
Datin
Sharifah Anisah is popularly regarded as an expert on traditional Malaysian
medicine, with a focus on women’s health. The subject of numerous articles,
Datin Sharifah first provided herb-based therapies and spa treatments in the
1960s. She lectures widely on herbal approaches to health care, has appeared in
popular Malaysian publications, and received the Jati Wanita (Teak Women) Award
in 2003 from the United Malays National Organization (UMNO).
On a shaded
cottage porch at Taman Botani Negara Shah Alam (TBNSA), a botanical garden
where visitors can also stay in reconstructed traditional wooden Malaysian
houses, Datin Sharifah and I sit to discuss traditional uses of kesum. The
location seems perfect for our conversation. TBNSA sports forest acreage,
plantations, and gardens.
“In our
country, kesum is widely used by Malaysians,” she tells me. “The Malays and the
Chinese use it in their food. They believe that kesum is part of health and
beauty.”
Datin
Sharifah explains that kesum is often added to fish, and that in this manner
the herb is a valuable digestive cleansing agent. “We believe that kesum is
very good for internal cleansing. It helps for flatulence, you know, ‘wind.’”
According
to Datin Sharifah, kesum is often taken as an infusion for medicinal purposes,
and is typically mixed with other herbs. “The Malays use it for the internal
cleansing, especially for mothers after birth,” she said. “It helps to prevent
and overcome postpartum problems.”
From a
cosmetic standpoint, she noted that “kesum is often used for the skin,
especially for stretch marks.”
For
external use, she explained, the kesum leaves are ground into a paste and
applied directly to skin. “You make the paste and you add in rice, and
sometimes you add in turmeric [Curcuma longa, Zingiberaceae], and
sometimes tamarind [Tamarindus indica, Fabaceae] juice. It is very effective to
heal the stretch marks.”
Over the
course of an hour, Datin Sharifah shared with me various traditional Malaysian
approaches to the use of kesum and other herbs, for a broad range of health
needs, from relieving indigestion and ulcers to enhancing vaginal health. I
noted that her easy manner and broad knowledge of traditional herbal
preparations and their uses made Datin Sharifah Anisah a treasure, much in the
way that Amazonian shamans are considered “living libraries.”
Cooking
with Kesum: A Discussion with Chef Ismail Ahmad
Malaysia,
with its diverse regional cuisines, is not only a foodie paradise, but also a
land where excellent chefs can make a reputation for themselves. Among the
celebrated chefs in the country, Ismail Ahmad stands out as one of the most
beloved and well-known. Flamboyant, funny, creative, and smart, Chef Ismail
runs Restaurant Rebung in Kuala Lumpur, a mecca for those who seek authentic
Malaysian country food. At noon sharp, when the doors of the restaurant open, a
crowd streams in, mostly women in hijab, their destination being the seemingly
endless buffet.
Chef Ismail
attempts modesty, but all the locals seem to know his celebrity, and patrons of
the Restaurant Rebung look for him just to shake his hand and express thanks.
Chef Ismail has appeared on the Asian Food Channel, Anthony Bourdain’s “No
Reservations,” “Yan Can Cook,” “Aroma,” “Sri Murni,” “Poh’s Kitchen,” “Hey Good
Cooking,” “Wok and Roll,” and a number of other food-related television
programs.
The food at
his restaurant is something to see: the vegetable dishes, soups, salads,
various rice preparations, curries of all types, broiled and otherwise prepared
fish and meats — every dish offers a different color, texture, and fragrance
than the ones around it. There is magic in this cookery, which is aided by the
herbs that Ismail grows on the restaurant terrace, and by his upbringing in the
Malaysian countryside where he learned about herbs and cookery from his
grandmother.
“My
grandparents brought me up with organics, things that grow around the garden
like pumpkins [Cucurbita pepo, Cucurbitaceae], bananas [Musa spp.,
Musaceae], cassava [Manihot esculenta, Euphorbiaceae], turmeric, fresh
coconut [Cocos nucifera, Arecaceae], and river fishes,” Ismail explains.
“It was very rare that we had meat.”
“What were
some of the foods that were your favorites when you were a kid?” I ask.
“Oh, I love
pumpkin; I love young bananas; oh, I love young jackfruit [Artocarpus
heterophyllus, Moraceae]. My grandmother would make curries, you know.”
“Was your
grandmother a great cook?”
“She was
limited because she did not travel around, but she cooked the best village
food.”
Ismail
beams when he talks about his grandmother.
On a table
before us, Ismail has laid out in bowls all of the ingredients needed to make
the mango salad kerabu, which uses a large portion of kesum. “Normally a salad
like this we eat when the weather outside is too hot, and we want something
fresh and crunchy…. Kesum is my main ingredient. The leaf, you shred it very
fine.”
As I watch
Ismail perform his culinary magic, he describes every ingredient, and how all
the ingredients are put together, as he concocts the salad. When he is done,
three women who call themselves “The Fit Ladies of Kuala Lumpur” and I sample
the salad. It is savory, citrusy, and fresh. We all pronounce it delicious. One
of the Fit Ladies gets a bit teary-eyed, and comments that she hasn’t tasted a
dish like this since she was a young girl.
We fly to
Kota Bharu, south of Kuala Lumpur in Kelantan state, to visit the legendary
Pasar Siti Khadijah, a very large and colorful market run almost entirely by
women. The dry market features household goods, knives, brooms, and all manner
of general supplies, while the wet market features fish, meat, fruits,
vegetables, herbs, and spices. A mezzanine level affords a colorful view of all
the food stalls, where a seemingly endless array of fruits, vegetables, and
spices are displayed in large piles.
We make our
way into the wet market, and immediately spot large piles of kesum stacked at
almost every stall. As we stand near one stall, a woman approaches the vendor,
and purchases a generous armload of kesum. We follow her upstairs to the
restaurant area, and watch her finely chop the pile of kesum for the salads
that will be served over the next few hours. She laughs at me as I take her
photo. I kid her a bit, and that makes her chop faster. She seems to enjoy the
moment.
After
observing the food preparation, we purchase a few of the local dishes prepared
by women running small stands and restaurants at the Pasar Siti Khadijah. I
make sure to order something with kesum: an ulam, an aromatic and tangy salad
with other finely-sliced vegetables, hot chiles (Capsicum spp.,
Solanaceae), salt, and a hint of lime (Citrus hystrix, Rutaceae) — very
nice.
Investigating
Kesum: An Interview with Annie George, MD
Back in
Kuala Lumpur, I sit with Annie George, MD, senior manager of science and
clinical trials at Biotropics, where investigation into the properties of kesum
has been ongoing for a few years. I asked Annie: “I’m curious to know, of all
the herbs you could investigate in Malaysia, what made you choose kesum?”
“Back in
the year 2011, we were actually investigating several of the well-known herbs
in Malaysia, also looking at the salads consumed by the people, and we tested
them for antioxidant activity initially. We found that kesum itself has very
high antioxidant values,” she said.
The high
antioxidant value of kesum, as determined by standard ORAC* testing, was the
first piece of information that set kesum apart from the other herbs being
studied.
She
continued: “What was very interesting was that it has this
quercetin-3-O-glucuronide, and this particular compound has been shown to
reduce beta amyloids, and beta amyloids, you find that a lot in patients with
Alzheimer’s.”
Annie
teamed up with Suzana Shahar, PhD, head of research at the Faculty of Health at
the National University of Malaysia (Universiti Kebangsaan Malaysia). Suzana's
work focuses on dietary practices that help maintain good health and protect
against degenerative diseases. Annie and Suzana thought that kesum seemed like
the right candidate for a study on cognition. If it showed activity, it might
help the elderly.
The
possible cognitive effects of kesum were put to the test in a study of 35
healthy women, half of whom were given a concentrated water extract of kesum
(20:1 ratio) daily (BioKesum Biotropics), while the other half received a
placebo (maltodextrin). At the beginning of the study, after three weeks, and
after six weeks, the subjects participated in a series of psychological and
intelligence tests. The kesum extract group scored higher in overall good mood,
short-term memory, and IQ. Several parameters of cognitive function also
improved. This 2015 study, published in the medical journal Clinical
Interventions in Aging, has piqued interest in the popular herb.7 Living up to its folk name
“smart weed,” kesum appears to act as a nootropic, enhancing cognitive
function. Both Annie and Suzana acknowledge that additional studies may bolster
this use, but they are happy with the results of this preliminary study.
My week of
chasing kesum in Kuala Lumpur and other parts of Malaysia revealed several
things. First, I was already familiar with the flavor and aroma of kesum, but
didn’t know it yet: The herb was immediately recognizable once I smelled it and
put it into my mouth. Second, the fresh herb brightens up dishes and makes a
terrific salad ingredient. Finally, the herb is long-established as a
traditional remedy, especially for digestive issues, but for others, too. The
potential cognitive benefits of kesum, as investigated in the 2015 study, may
prove to be consistent with the herb’s “smart weed” moniker.
Considering
kesum’s traditional use as a food, its presumed and observed safety, and its
various known biological activities, it isn’t a stretch to suggest that it may
be smart to consume this herb.
*ORAC
(Oxygen Radical Absorbance Capacity) is an in vitro laboratory assay of the
antioxidant value of a substance, and does not necessarily directly relate to
the actual antioxidant activity of a substance when ingested by humans.
References
- Polygonum minus Huds. United
States Department of Agriculture Natural Resources Conservation Service
website. Available at: https://plants.usda.gov/core/profile?symbol=POMI22.
Accessed July 10, 2017.
- Christapher PV,
Parasuraman S, Christina JMA, Asmawi MZ, Vikneswaran M. Review on Polygonum
minus. Huds, a commonly used food additive in Southeast Asia. Pharmacognosy
Research. 2015;7(1):1-6. doi:10.4103/0974-8490.147125.
- Vikram P, Chiruvella
KK, Ripain IHA, Arifullah M. A recent review on phytochemical constituents
and medicinal properties of kesum (Polygonum minus Huds.). Asian
Pacific Journal of Tropical Biomedicine. 2014;4(6):430-435.
doi:10.12980/APJTB.4.2014C1255.
- Urones JG, Marcos IS,
Pérez BG, Barcala PB. Flavonoids from Polygonum minus. Phytochemistry.
1990;29:3687-3689.
- Yaacob KB. Kesom oil —
a natural source of aliphatic aldehydes. Perfum Flavor.
1987;12:27–30.
- Baharum SN, Bunawan H,
Ghani MA, Mustapha WAW, Noor NM. Analysis of the chemical
composition of the essential oil of Polygonum minus Huds. using
two-dimensional gas chromatography-time-of-flight mass spectrometry
(GC-TOF MS). Molecules. 2010 Oct 12;15(10):7006-7015.
- Shahar S, Aziz AF,
Ismail SNA, et al. The effect of Polygonum minus extract
on cognitive and psychosocial parameters according to mood status among
middle-aged women: a randomized, double-blind, placebo-controlled
study. Clin Interv Aging. 2015 Sep 22;10:15
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