Evidence supporting the use of: Angostura
For the health condition: Belching
Synopsis
Source of validity: Traditional
Rating (out of 5): 2
Angostura, particularly in the form of Angostura bitters, has a long history of use in traditional medicine as a remedy for various digestive complaints, including belching (eructation), flatulence, and dyspepsia. Its origins trace back to the early 19th century, where it was created by Dr. Johann Siegert in Venezuela as a tonic to aid the digestive health of soldiers. The formula includes a blend of herbs and spices in alcohol, and although the exact composition is proprietary, it is generally believed to contain gentian and other botanicals known for their bitter properties.
Bitters, such as Angostura, have traditionally been consumed before or after meals to stimulate the appetite and support digestion. The rationale is that bitter compounds can promote the secretion of saliva and gastric juices, which may help in breaking down food more efficiently and potentially reduce symptoms like belching. Ethnobotanical records and historical texts frequently mention bitters for gastrointestinal comfort, but these accounts are primarily anecdotal or based on longstanding cultural practices rather than controlled scientific studies.
There is limited direct scientific evidence specifically validating Angostura bitters for treating belching. Most contemporary support for its use is rooted in tradition and historical practice rather than robust clinical trials. Thus, while widely used and culturally accepted for digestive issues, the evidence supporting Angostura's efficacy for belching is primarily traditional and not strongly substantiated by modern research.
Other ingredients used for Belching
allspiceapple
basil
black pepper
chamomile
chen pi
clove
cowage seed
curcumin
fennel
gentian root
ginger
green tea
lemon
lovage
mastic gum
mint
pancreatin
pear
peppermint oil
rhizome
spearmint leaf
water
cardamom
atractylodes
shen-chu
Indian bael
alpinia galangal
ferula assafoetida
anise
fumaria parviflora
sweet flag
caraway
Sichuan pepper
indigo leaves
cayenne pepper
Apple Cider Vinegar
Agastache
Ardisia
Angelica
Amomum
Asafoetida
Asam gelugor
Angostura
Bicarbonate
Balsam
Bishop's Weed
Bayleaf
Butea monosperma
Black galingale
Bitter Grass
boldo
black salt
Buddha's Hand
Bitter principals
Cumin
Centaury
Curry leaf
Cinnamomum
Chervil
Coriander
Citron
Citrus
Carvone
Coca
Colombo
Calamus
Dragonhead
Dill
English Horsemint
Enzyme Blend
Galangal
Mallow
Quince
Sweet Orange alcohol
Vinegar