In the lush culinary and medicinal traditions of Thailand, few herbal remedies gain the cross-generational respect and national affection of yanang (Tiliacora triandra). Known in the kitchens and folk pharmacies of the Northeast as bai yanang or simply yanang, this deep-green climbing vine isn’t just a flavor enhancer—it has been treasured for centuries for its cooling energy, fever reduction, and reputation as a cleansing tonic. Today, as modern science turns its gaze towards ancient wisdom, yanang emerges as a fascinating bridge between tradition and evidence-based medicine, with research validating some of the claims long known to Thai healers.
Yanang is an evergreen climbing plant native to mainland Southeast Asia and a staple in the cuisines of northeast Thailand and Laos. Thais know it by many names depending on the region—จ้อยนาง (Chiang Mai), เถาวัลย์เขียว (Central), ยาดนาง or วันยอ (Surat Thani), and more—but almost every locale agrees on its cooling, detoxifying, and fever-easing abilities (Wikipedia). The leaves, typically boiled into a green juice, add earthy body to dishes like spicy ‘Gaeng Nor Mai’ bamboo soup of Isan. But behind its everyday presence at bustling wet markets is a history steeped in ancient Southeast Asian healing philosophies, where yanang was trusted for drawing out poisons, reducing fevers, calming inflammation, and even as a remedy for alcohol intoxication (CoolingGreenLife; PMC6204150).
From these humble beginnings, yanang’s journey through Thai society has always interwoven food and health. Traditional healers cited it as “nam yen,” the water of coolness, used to “balance hot and cold” in the body—a core principle of Thai medicine. In Isan and Laos, yanang is invoked for detoxifying after food poisoning, as a fever drink, or simmered for those suffering from malaise. The reverence for its restorative qualities speaks to a deep-rooted confidence in nature’s pharmacy, passed down by word of mouth and daily practice.
As its culinary and folk-medicine uses have spread with Thai diaspora and global interest in superfoods, yanang has also come under the scrutiny of laboratory science. What, exactly, is in these emerald leaves, and can modern medicine confirm what Thai healers have long preached? Recent studies provide an intriguing answer—yanang leaves are rich in antioxidants, notably polyphenolic compounds like quercetin, cyanidin, and gallic acid (PMC4477251), which science has linked to neuroprotection, anti-inflammation, and general cellular health.
Researchers exploring the impact of yanang have found it to contain beta-carotene, condensed tannins, triterpenes, flavonoids, and saponins—phytochemicals with a catalogue of benefits in medical literature (PMC6204150). These bioactive elements underpin the plant’s antioxidant prowess, suggesting why it has been used for combatting fever, infection, and even chronic diseases. Notably, several laboratory and animal studies suggest yanang may protect the brain from degenerative damage, boost learning and memory, and defend neurons from the toxic effects of alcohol.
One compelling piece of evidence comes from a scientific study published in Oxidative Medicine and Cellular Longevity, where researchers administered yanang extracts to rats with alcohol-induced brain damage—a model chosen because heavy drinking is a prime cause of cognitive decline in parts of Thailand. The results were striking: Yanang extract not only improved memory function and boosted neuron density in the hippocampus, but also counteracted the harmful oxidative stress caused by chronic ethanol exposure. This effect was attributed to both antioxidant activity and the inhibition of acetylcholinesterase (AChE), an enzyme involved in memory impairment. The authors concluded that yanang’s protective role in the brain validates its traditional role as a detoxifying and tonic herb, while calling for further research into its human applications (PMC4477251).
The benefits extend beyond alcohol detoxification. Yanang’s anti-inflammatory and antibacterial capacities, as reported in a review of Southeast Asian medicinal plants, have earned it a place in formulas for fever, food poisoning, and general immune support (tropical.theferns.info). Importantly, the plant’s ability to interrupt inflammatory cycles and neutralize oxidative free radicals underpins much of its “cooling” effect from a pharmacological perspective—a rare overlap between ancient and modern thinking.
Particularly relevant to contemporary Thai society, where rates of neurodegenerative disease are rising alongside an aging population and ongoing patterns of risky alcohol consumption, is the research connecting yanang to improved cognitive function. In a 2018 experiment (PMC6204150), Thai academics used a classic behavioral test (the Morris Water Maze) to measure learning and memory in mice receiving yanang extract. The test demonstrated that moderate doses of yanang improved both the speed of learning and memory retention compared to a control group. Intriguingly, higher doses did not always produce greater benefits—a bell-curve response common in plant-based therapies, where too much of a good thing can blunt positive effects.
Researchers also found that mice receiving yanang supplements had more viable neurons in key areas of the brain responsible for memory, suggesting direct neuroprotective effects. The same study attributed these changes to the plant’s influence on acetylcholine, a neurotransmitter crucial for learning. By preserving acetylcholine levels and protecting neurons from stress, yanang may explain the anecdotal reports of sharper thinking and quicker recovery after illness or intoxication common in rural Thai communities.
Safety, of course, is a crucial concern as traditional remedies gain popularity. Multiple studies, including acute and subchronic toxicity assays in rats, indicate yanang extracts are largely safe at traditional and even higher-than-dietary doses (PMC4477251, Wiley 2022 Review). There were no significant adverse effects observed in animal models, up to several thousand milligrams per kilogram of body weight. Safety at extremely high doses, however, does not guarantee universal harmlessness—individual allergies, interactions with medications, and underlying health conditions always warrant caution. The broad pharmacological activity of yanang means it could, theoretically, interact with treatments for neurological illnesses or blood-thinning medications, for example.
Crucially, much of the clinical evidence for yanang’s effects comes from laboratory and animal experiments. While these offer a strong rationale for its safety and efficacy, human clinical trials are still in their infancy, and each body responds uniquely to herbal therapies. The scientific community universally recommends consulting healthcare providers before using yanang extracts or highly concentrated preparations for medicinal purposes, especially in patients with chronic disease, pregnancy, or concurrent drug use.
Practical applications for yanang in Thailand remain deliciously simple and deeply cultural. Most commonly, fresh leaves are boiled and the extract is added to soups, stews, and drinks, much like a vegetable broth. Northeastern Thais might recommend the juice for gentle fever reduction or to “clear the blood” after a heavy meal. Some health food shops now offer dried yanang tea or concentrated extracts aimed at “brain health” and detoxification. The wisdom of moderation—avoiding excess and trusting in balance—echoes through generations of Thai herbalism and remains good advice for modern consumers.
Yanang’s enduring place in Thai history is more than medicinal. In Isan, festivals celebrating indigenous herbs teach yanang’s legacy to new generations. Folk stories remind children of yanang’s role as “the protector of the house,” and foodways scholars point to its journey as a symbol of Thai innovation—honoring tradition while adapting to new knowledge.
Looking forward, the potential for yanang to support brain health, inflammation control, and overall wellness stands as a beacon for integrative medicine in Thailand. With ongoing research into the plant’s complex mixture of polyphenols, alkaloids, and flavonoids, experts anticipate a richer understanding of its mechanisms and an expansion of its uses, both as a culinary favorite and a scientific marvel.
For health-conscious readers considering yanang: embrace its culinary uses as part of a balanced Thai diet, but avoid assuming any herbal remedy is a panacea. Use yanang as intended in food, and if seeking its benefits for specific ailments, do so in consultation with doctors or registered traditional Thai medicine practitioners. As research continues to affirm what our ancestors intuitively understood, yanang reminds us that the intersection of heritage and science is not only possible—it is essential in shaping holistic approaches to health in 21st-century Thailand.
Disclaimer: This article is for educational and informational purposes only and should not be interpreted as medical advice or a substitute for professional consultation. Individuals with health concerns or those considering herbal supplementation should consult a qualified healthcare provider before use.
Sources:
- Tiliacora triandra - Wikipedia
- Enhancing effect of Tiliacora triandra leaves extract on spatial learning, memory and learning flexibility as well as hippocampal choline acetyltransferase activity in mice - PMC Article
- Tiliacora triandra, an Anti-Intoxication Plant, Improves Memory Impairment, Neurodegeneration, Cholinergic Function, and Oxidative Stress in Hippocampus of Ethanol Dependent Rats - PMC Article
- Home: CoolingGreenLife, Yanang Health Products, Asia and Thailand
- Tiliacora triandra - Useful Tropical Plants
- Study of Traditional Uses, Extraction Procedures, Phytochemical Profiles, and Safety Assessment of Tiliacora triandra