30 scientific articles in English exploring Asian traditional medicine, food-as-medicine philosophies, and cutting-edge immunonutrition research across the Asia-Pacific region.
Curcumin and traditional Ayurvedic use of turmeric for immune modulation.
EGCG from Japanese green tea and its role in Okinawan longevity traditions.
Nattokinase, vitamin K2, and isoflavones from traditional Japanese fermented soy.
Gingerols, shogaols, and the immunomodulatory properties of ginger across Asia.
Withanolides from Withania somnifera and stress-immune axis modulation.
Ganoderma lucidum beta-glucans and triterpenes for immune support.
Nori, wakame, and kombu: Japanese seaweed nutrition and thyroid function.
MCTs from tropical coconut and their rapid energy metabolism pathway.
Complete nutritional profile of moringa leaves widely cultivated across Asia.
Unique antioxidant compounds in rice bran oil used across Asian cuisines.
Ginsenosides from Panax ginseng and their immunostimulatory mechanisms.
The synergy of L-theanine and caffeine in ceremonial-grade Japanese matcha.
Lactobacillus strains in kimchi and gut-immune axis modulation.
Beta-glucan lentinan from shiitake mushrooms and NK cell activation.
Charantin and polypeptide-p from Momordica charantia for glycemic control.
Ocimum tenuiflorum in Indian traditional medicine and cortisol modulation.
How daily miso consumption supports gut microbiome diversity and immunity.
Phyllanthus emblica and its exceptional ascorbic acid content in Ayurveda.
Tibetan cordyceps mushroom and its effects on cellular ATP production.
Caloric restriction, sweet potato, and the Okinawan centenarian dietary pattern.
Traditional Indian use of neem and validated antimicrobial compounds.
Immunomodulatory and anti-inflammatory properties of black seed oil.
Nutritional profile of jackfruit and its growing role in plant-based diets.
Yin-yang balance, qi nourishing foods, and TCM dietary principles.
Astragaloside IV and polysaccharides from Huang Qi for immune enhancement.
Organic acids and polyphenols in tamarind fruit across Asian cuisines.
6-MITC from real wasabi and its potent antimicrobial properties.
How sprouting enhances mung bean bioavailability and antioxidant content.
LBP immunostimulatory compounds from traditional Chinese goji berries.
Synergistic bioactive compounds in traditional Indian spice combinations.