What Are The Health Benefits Of Thai Black Krachai?

Thai black krachai is a vegetable often used in Thai cooking. While it is not commonly available in the United States, you may be able to find both fresh and jarred black krachai in Asian grocery shops. This vegetable may provide a variety of health benefits, but speak to your health-care provider before taking Thai black krachai to treat any medical condition.

About Thai Black Krachai

Thai black krachai is also commonly known as black ginger or fingerroot. You can use this tuber, which is a member of the ginger family, in curries or peeled and raw in salads and rice dishes. It is also used to make wine. You might find Thai black krachai in specialty grocery stores labeled as kra chai dum -- "dum" is the Thai word for black. The tuber imparts a spicy, sharp flavor.

Reproductive Health Benefits

Thai black krachai is used as a folk remedy for regulating the menstrual cycle and treating leucorrhoea, which is a white vaginal discharge. A study published in the November 2007 issue of the "Asian Journal of Andrology" studied the effects of krachai on the sexual behavior in male animal models and discovered that extracts from this tuber increased testicular weight but did not influence sperm density or hormonal levels.

Provides Antioxidants

Consuming Thai black krachai or drinking wine made from Thai black krachai may introduce flavonoids into your diet. Flavonoids are compounds that provide antioxidant effects, which may help ward off some diseases. Research featured in the November 2007 issue of the "KMITL Science and Technology Journal" investigated the antioxidant and flavonoid content of krachai-dum wine. Scientistis found seven flavonoid compounds in the Thai black krachai, although the skin demonstrated a higher quantity of flavonoids than tubers that were peeled. If you consume Thai black krachai, eat it with the skin to get more flavonoids.

Hypertension Benefits

Thai black krachai contains trace amounts of curcumin, which is a nutrient commonly found in a spice known as turmeric. A study in the October 2011 issue of "Nutrition and Metabolism" looked at the effect of curcumin on the heart in animal models, and researchers indicate that this compound may prevent damage to blood vessel walls caused by high blood pressure, or hypertension. Human clinical trials are needed to confirm these findings.