Chemical Constituents of Functional Food Amomum villosum to CombatHuman Diseases

Background: Amomum villosum is an important medicinal and edible plant owing to itsvaluable compositions of volatile and non-volatile compounds. Objective: The study was conducted to reveal the chemical constituents and medicinal values of A. villosumagainst various diseases. Methods: A critical and comprehensive data mining from 2004 to 2021 was performed based onCNKI, PubMed, and Google. Results: 120 Compounds have been reported collectively in seeds, peels, and rhizomes of A. villosum,10 compounds were common however the content of bornyl acetate was maximum inseeds and peels. Similarly, Amomi fructus of China and Vietnam showed 59 different types ofvolatile compounds while 13 were common, the round large black fruits (1.56% bornyl acetateand 4.05% volatile oil) and long small red fruits type (1.64% bornyl acetate and 3.04% volatileoil) from China showed good quality and high medicinal values. In addition, Amomi fructus manifested30-40 kinds of nonvolatile compounds, i.e., phenolic, polysaccharides, saponins, flavonoid,vanillic acid, catechin, epicatechin, polydatin, isoquercitrin, quercitrin, glycosides, inorganic andorganic acids. Conclusion: A. villosum is widely used as anti-inflammatory, gastrointestinal protection, antiobesity,anticancer, antioxidant, analgesic, bacteriostasis, antidiabetic and anti-COVID-19, etc. So,it is manifested that the fruit, flowers, roots, stems, and leaves of A. villosum can be used as amedicine, especially fruit (Amomi fructus=Sharen), as the best functional food for the COVID-19treatment and gastrointestinal protection as well as prevention of other diseases.