Dr. Duangkeaw Panyaphu: Fingerroot (Krachai) and its Potential for Development into an Antiviral Drug Against COVID-19
At this point, almost everyone knows fingerroot, or white fingerroot, as recent news reported research finding that active compounds from white fingerroot have been shown to inhibit the COVID-19 virus in test tubes. This newsletter takes you to get to know fingerroot in detail once again.
Fingerroot, scientifically known as Boesenbergia rotunda (L.) Manst., belongs to the ginger family (Zingiaceae). It has a short, succulent rhizome, cylindrical in shape, wider in the middle than at the ends, with a light brown skin and yellow flesh. It has a pungent, hot, and bitter taste with a strong aroma. It contains compounds in the flaviboid group. The essential oils contain important compounds such as boesanbergin A, pinostrobin, camphor, cardamom, and panduratin. Furthermore, krachai (fingerroot) is rich in vitamins and minerals such as calcium, iron, vitamins A and B.
According to traditional Thai medicine, krachai rhizomes are used to expel gas, reduce bloating and flatulence, relieve abdominal pain, treat oral diseases such as mouth ulcers and dry mouth, help expel leucorrhea, promote urination, and treat dysentery. In folk medicine, it is used as a tonic, aphrodisiac, and to treat impotence. Villagers commonly use it in cooking to mask the fishy smell of meat and fish.
Current research has found that krachai extract, in addition to its good antioxidant and anti-inflammatory properties, and its ability to inhibit cartilage degeneration in vitro, also exhibits inhibitory effects on pathogenic microorganisms including bacteria, viruses, and fungi. A research report from the Center of Excellence in Life Sciences published on June 1st, 2020, revealed these findings. The Thailand Center for Environmental Quality Promotion (TCELS), in collaboration with the Faculty of Science and the Faculty of Medicine, Ramathibodi Hospital, Mahidol University, conducted research on the progress of discovering antiviral drugs from natural extracts and herbs commonly found in Thai food. A total of 121 samples were studied. The results showed that six extracts have the potential to inhibit the replication of the SARS-CoV-2 virus at low concentrations and are non-toxic to cells (these results were compared to the inhibitory effects of FDA-approved drugs, namely Nidosamide and Hydroxychloroquine).
The study also found that two herbal extracts, ginger and white galangal, could inhibit the growth of the COVID-19 virus by 100%. Further analysis revealed… The active compounds from white krachai (fingerroot) were found to be the most potent, exhibiting 30 times stronger effects than pure Andrographis paniculata extract and 10 times stronger than ginger extract. This is considered the best among all tested compounds. The two main active compounds in white krachai that inhibit the virus are panduratin A and pinostrobin. Mahidol University, in collaboration with TCES, will expand the study to animal testing and human trials. If successful, this could enable Thailand to produce an antiviral drug for COVID-19 derived from Thai herbs.
Thai herbs have many benefits, serving as both food and medicine. We should take care of our health by consuming nutritious foods, including Thai dishes containing krachai, such as khanom jeen nam ya (rice noodles with curry), gaeng pa (jungle curry), and stir-fried krachai. Besides being delicious, these dishes help strengthen the immune system and fight off illnesses.
