Unlocking the Bioactivity of Cyperi Rhizoma as a Functional Food: Insights From Culinary Processing and Herb Combinations

ABSTRACT Cyperi Rhizoma (CR), a globally invasive weed threatening major crops, paradoxically represents an underutilized resource for sustainable nutraceutical development. In order to transform this agricultural pest into a viable functional food ingredient, this review explores how culinary‐inspired processing (vinegar, wine, salt, etc.) and food‐compatible botanical pairings synergistically enhance the bioactivity of CR. We demonstrate that traditional processing deglycosylates flavonoids and modulates volatile oils, boosting bioavailability and analgesic, antidepressant efficacy validated in vivo. Herb pairs with food‐medicines generate novel metabolites and amplify bioactivity, as exemplified by the CR‐Alpiniae Officinarum Rhizoma herb pair that promotes gastric ulcer inhibition via gut barrier repair. Moreover, CR‐based formulations show clinical success in digestive/neurological disorders. This work connects weed control strategies with value‐added food uses, including spice blends and nanoparticle‐encapsulated supplements, establishing the scientific basis for transforming CR into scalable, culturally adapted functional foods. These innovations target global health needs while reducing agricultural damage caused by this invasive plant.