The herb, specifically the rhizome, is used in
traditional Chinese medicine and
Sichuan cuisine as
tian-ma. According to "Nutrition Review," "Gastrodia root has been shown to exert novel pain relief and inflammatory-mediating activities, as well as in vivo and in vitro inhibitory activity on nitric oxide (NO) production."
Gastrodin and
gastrodigenin are thought to be the two signature compounds of this herb. The
Chinese Pharmacopoeia requires medicinal rhizomes to contain, at minimum, 0.25% gastrodin + gastrodigenin by dry weight. ==Notes==