Black catechu is used in South East Asian foods. Its seeds are high and protein. Extracts of its heartwood are also used.1
One study of Acacia catechu extracted for catechins with baicalin from Scutellaria baicalensis found that the mixture “acts via “dual inhibition” of COX and LOX enzymes to reduce production of pro-inflammatory eicosanoids and attenuate edema in an in vivo model of inflammation.”2
The catechin extract of Acacia catechu have many immunomodulating effects.3
1https://en.wikipedia.org/wiki/Acacia_catechu
2https://online.liebertpub.com/doi/abs/10.1089/jmf.2006.255
3https://en.wikipedia.org/wiki/Catechin#Interactions_with_human_genes
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