Konjac Source And History
Konjac mannan is a polysaccharide derived from the tubers or roots of the elephant yam or konjac.1 It is purified from konjac flour by repeated treatment with cupric hydroxide and subsequent washings with ethanol2 or by dialysis against water.3, 4 The plant is widely grown in southern and southeastern China and Vietnam. It grows well in shady environments in seasonal temperatures of 5° to 43°C (41° to 109°F).
Konjac glucomannan was first used and studied by the Chinese, and its medicinal properties were first described in the Shen Nong Materia Medica during the Western Han Dynasty (ca 206 BC to 08 AD). Konjac flour has been traditionally produced through processing corms, the underground storage organs. After boiling with plant ash, the flour is consumed as cake or gel.5 Its therapeutic effects are believed to be due to serotonin. Chinese people have used konjac glucomannan for over 2,000 years to treat conditions such as asthma, cough, hernia, breast pain, burns, and hematological and skin diseases. The leaves have also been used as an insect repellent. In the 6th century AD, konjac glucomannan was introduced to Japan as a medicinal product.
一级毛片免费完整视频Glucomannan is commonly used in foods, drinks, and cosmetics for its gelling properties. It has been approved by the Food and Drug Administration (FDA) since 1994 as a food additive and since 1996 as a binder in meat products. China is the largest producer of konjac, and Japan is the second largest. In China, approximately 400 factories manufacture konjac flour.