Kudzu

What does kudzu root contain?

Kudzu root consists largely of starch. It also contains isoflavones, polyphenols typical of legumes:

Kuzu, dried root or kudzu extract?

In Japan, kuzu starch is a traditional ingredient: it is used to thicken sauces and soups, and goes into desserts such as kuzumochi. In Europe it can be found in organic shops, as small white lumps to be dissolved in a cold liquid. In China, the dried root, called ge gen, has long been used in Chinese tradition.

In food supplements, a concentrated root extract, standardised for isoflavones, is mainly used: the percentage stated on the label specifies the amount of isoflavones provided. Cooking starch, on the other hand, contains almost none.

Kudzu benefits: where does the science stand?

Kudzu has been studied for several decades, particularly for its isoflavones. Researchers are especially interested in puerarin, in how these compounds are absorbed and transformed by the body, and in the differences in composition between the root, the flowers and the extracts.

To date, no health claim relating to kudzu is authorised in the European Union. This research therefore does not allow any particular effect to be attributed to kudzu or to a food supplement containing it. During pregnancy and breastfeeding, ask your doctor for advice, and likewise if you are taking medication.

How to choose a kudzu supplement?

Our kudzu supplement