ArticleFoods (Basel, Switzerland)2023
An Underutilized Food "Miwu": Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Medicine-food homology substances in cardiovascular disease prevention and management: from mechanisms to clinical evidence and future translation.Frontiers in nutrition · 2026Review
- The foundation of the rhubarb industry economy: investigating metabolites disparities of rhubarb between varieties and growing environments on the Tibetan plate.Frontiers in pharmacology · 2024Article
- Embracing Tradition: The Vital Role of Traditional Foods in Achieving Nutrition Security.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
About 10 major crops basically feed the world. In fact, there are still a large number of plants that have not been fully explored and utilized because they have been ignored by the market and research. The expansion of food sources in various countries plays an important role in maintaining food security and nutrition security in the world. Miwu is the aerial part of the medicinal plant Rhizoma Chuanxiong belonging to a traditional local characteristic food raw material. Its edible value is still little known. Through textual research, component determination, literature survey, field research, and SWOT analysis, this paper has a comprehensive understanding of Miwu's diet history, chemical components, safety risks, and industrial development status. It is found that Miwu has been eaten for 800 years, is rich in nutrients and active ingredients, and has no acute toxicity. In addition, the current industrial development of Miwu has significant advantages and many challenges. To sum up, Miwu is a potentially underutilized food raw material. This paper also provides countermeasures for the industrialized development of Miwu, which will provide a milestone reference for the future utilization and development of Miwu.
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Registered trials
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