Some Notes on Ginkgo: From Nutrition to Food Safety
- 演化之聲
- Mar 14
- 4 min read
The leaves, seeds, and the tree itself of Ginkgo biloba have long been utilized in many parts of the world, and the seeds in particular are a familiar ingredient in traditional cuisine as well as in herbal medicine. Ginkgo seeds contain abundant nutrients, including starch, proteins, lipids, and vitamins. They also contain a wide variety of biologically active compounds such as sesquiterpenes, flavonoids, alkaloids, short-chain fatty acid derivatives, lignans, and polysaccharides. These substances are associated with diverse physiological effects, including anti-inflammatory activity, antioxidant capacity, improvement of blood circulation, metabolic regulation, and potential antitumor properties. At the same time, the seeds of Ginkgo biloba contain toxic components, and concerns about their safety as food have therefore existed for a long time. Among these substances, the most important are the compounds collectively known as ginkgotoxins, especially 4'-O-methylpyridoxine (MPN) and 4'-O-methylpyridoxine-5'-glucoside (MPNG).
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