Arrowroot

Arrowroot (Maranta arundinacea L.): A Comprehensive Reference

1. Identity and Botanical Classification

Nomenclature and Taxonomy

Arrowroot (Maranta arundinacea L.) is a monocotyledon in the order Zingiberales, family Marantaceae. The genus name Maranta derives from Bartolomeo Maranta, a 16th-century Italian physician and botanist, while arundinacea refers to the reed- or cane-like form of the stems. The species carries a wide range of vernacular names across cultures: in English it is called arrowroot, West Indian arrowroot, and Bermuda arrowroot; in Spanish it is known as arrurruz, yuquilla, and sagú; in Portuguese as araruta; in Indonesian as garut or ararut; and in Filipino languages as aloro, araro, and uraro, among others.

The Marantaceae family of flowering plants comprises 31 genera and around 530 species. The majority of species (approximately 80%) are found in the American tropics, followed by Asian (11%) and African (9%) tropics.

Botanical Description

Arrowroot is a large, perennial herb found in rainforest habitats of the Americas but cultivated in tropical regions worldwide. It is a perennial plant growing to a height of between 0.3 m (1 ft) and 1.5 m (5 ft), with lanceolate leaves. The edible part of the plant is the rhizome, and twin clusters of small white flowers bloom about 90 days after planting. The plant rarely produces seeds and reproduction is typically by planting part of a rhizome with a bud. Rhizomes are ready for harvesting 10–12 months after planting as the leaves begin to wilt and die; they are fleshy, cylindrical, and grow from 20 cm to 45 cm long.

Geographic Origin and Distribution

The arrowroot plant probably originated in the Amazon rainforest of northwestern Brazil and neighboring countries. Earlier botanical authorities indicated that M. arundinacea was native to the Antilles, Mexico, and other Central American countries, but more recently a greater dispersion of centers of origin has been verified. Studies carried out mainly since the 1980s have verified the presence of the species in all of tropical America through the identification of starch granules and phytoliths extracted from native ceramic artifacts and through botanical collections and taxonomic identification. Today, arrowroot is cultivated throughout tropical Asia, Oceania, and Africa.

Common Forms and Preparations

Arrowroot starch is defined as a starch obtained from the rhizomes of the tropical plant Maranta arundinacea and related species, known for its high digestibility and used in various food products such as puddings, biscuits, and infant foods. Dried arrowroot is available fresh or as a powder. Arrowroot starch typically presents as a fine, white powder consisting of small, irregularly shaped granules. Beyond the powder form, arrowroot is available as whole dried rhizomes, biscuits, and as an ingredient in pharmaceutical formulations. Arrowroot starch is mentioned by the FDA as a stabilizer or thickener in the Substances Added to Food list, where included ingredients are approved for specific uses in foods prior to September 6, 1958, known as prior-sanctioned substances.

The term "arrowroot" is also applied colloquially to starch from other plants. Brazilian arrowroot, from the cassava plant (Manihot esculenta), is the source of tapioca; Tacca or Otaheite arrowroot comes from the pia plant (Tacca pinnatifida) of the South Pacific islands; and Portland arrowroot, once manufactured in Portland, Dorset, England, is derived from tubers of the common cuckoopint (Arum maculatum). Unless otherwise specified, "arrowroot" in medicinal and nutritional contexts refers to Maranta arundinacea.

2. Traditional and Historical Use

Pre-Columbian and Indigenous American Use

Starch granules found in ceramics indicate that pre-Columbian peoples used arrowroot starch for their food subsistence and played an important role in the domestication of the species. There is archaeological evidence to show arrowroot cultivation as far back as 7,000 years ago. Some archaeologists believe that arrowroot was first used by indigenous peoples not as food but as a poultice to extract poison from wounds caused by spears or arrows. Evidence of the use of arrowroot as food has been found dating from approximately 8,200 years ago.

The use of arrowroot dates back to the indigenous peoples of the Caribbean, where the Arawak Indians were among the first to cultivate the plant. The term "arrowroot" is believed to have originated from its use in traditional medicine; the Arawaks reportedly used the plant's roots to treat wounds caused by poisoned arrows, hence its name. They would mash the root to extract its juice, which was applied to wounds to neutralize toxins.

Beyond wound treatment, indigenous peoples prepared arrowroot porridge for infants transitioning from breast milk, recognizing its easy digestibility and low allergenic potential.

Caribbean and Latin American Traditions

Arrowroot is traditionally processed into starch and used in many food preparations in several tropical countries. In the Caribs and Indonesia, arrowroot was valued for its resistance to typhoons and its role in subsistence economies. Extraction of arrowroot starch was historically restricted to small plantations in Latin America, especially in Colombia. The Marshall Islands also developed distinct arrowroot production and starch-extraction traditions, described in ethnobotanical literature as an integral part of traditional subsistence economies.

Medicinally, arrowroot has been used in traditional practices for urinary infections, smallpox sores, and as an antidote for poisons. It has been used to soothe digestive issues such as indigestion and diarrhea due to its easy digestibility. In some cultures, it is still used in baby food for infants with sensitive stomachs. It has also been applied topically to treat skin irritations and as a natural remedy for sunburns, rashes, and insect bites.

European Adoption

In the 19th century, arrowroot biscuits became common infant weaning foods in England. The appearance of arrowroot in early 19th-century English literary culture is notable; the chemist Mike Freemantle pointed out that Jane Austen's novel Emma references "arrow-root of very superior quality" being sent to a sick neighbor, reflecting its widespread use as a convalescent food among the English middle classes of that era. A contemporary note described arrowroot as "pure edible starch used as a thickening agent."

Asian and Ayurvedic Traditions

In traditional systems like Ayurveda, arrowroot is considered a light, soothing "ayurvedic starch" that people often turn to during digestive discomfort. Ayurvedic healers still prepare arrowroot gruels for convalescents, leveraging its mild taste and cooling effect. Small-scale farms in India's Kerala and West Bengal now cultivate Maranta arundinacea specifically for Ayurvedic arrowroot powder and herbal formulations, merging tradition with current demand for gluten-free starches.

3. Chemical Composition and Key Constituents

Starch: The Primary Constituent

Research shows that arrowroot contains more than 85% starch on a dry weight basis, with 95.7% in vivo digestibility. All starch, regardless of its source, consists of two types of polysaccharides: amylose and amylopectin. Amylose molecules are mostly straight-chain polymers consisting of several hundred to many thousands of glucose units. Amylose is less soluble in water and less digestible than amylopectin because these chains tend to form helical structures. Amylopectin is a highly branched polymer composed of anhydroglucose units linked α(1,4), as well as 2–4% α(1,6) linked branches, and has a molecular weight of several million.

The amylose content of arrowroot starch has been variably reported in the scientific literature depending on provenance and extraction conditions. Arrowroot starch is largely composed of amylopectin and amylose, with amylose content averaging 20–35% depending on cultivation and extraction conditions. One physicochemical characterization study found that arrowroot starch exhibited high purity (starch content >99%) with amylose content >40% and granule size dispersion between 29 and 126 μm. A further characterization reported the amylose content ranging from 16–27%. These differing values reflect genuine inter-source variation.

Arrowroot starch has a gelatinization temperature of 63.94°C and a B-type crystalline structure. When heated in the presence of water, starch granules swell and burst, releasing starch molecules that absorb water and create a thickened, translucent mixture. The gelatinization temperature of arrowroot starch is relatively low compared to some other starches, allowing it to thicken effectively at moderate temperatures. Its chemical formula is predominantly (C₆H₁₀O₅)_n, representing the polysaccharide chains.

Dietary Fiber and Resistant Starch

The arrowroot tubers contain total dietary fiber in the range of 9.79–13.70% on a dry basis. Arrowroot powder contains resistant starch, which the body cannot digest. It forms a viscous gel when mixed with water and behaves like soluble fiber in the gut.

Phytochemicals

The stems, leaves, and roots of Maranta arundinacea contain important substances such as phenols, flavonoids, tannins, alkaloids, glycosides, steroids, and terpenoids that can relieve the symptoms of indigestion, chronic abdominal pain, and gastrointestinal irritation, as well as having anti-inflammatory and antioxidant effects.

Recent studies have detected bioactive compounds such as flavonoids, phenolic acids, and saponins in arrowroot rhizomes and leaves. These compounds exhibit antioxidant, antimicrobial, and anti-inflammatory activities, making arrowroot a candidate for functional food and nutraceutical applications. The total phenolic content in arrowroot has been reported in the range of 45–80 mg GAE/100 g (gallic acid equivalents), depending on the extraction method and maturity of the rhizome. Flavonoids, including quercetin and kaempferol derivatives, contribute to the plant's antioxidant potential.

Minerals and Micronutrients

Although not a rich source of micronutrients compared to leafy vegetables or fruits, arrowroot contains essential minerals such as potassium, calcium, magnesium, iron, and phosphorus. Potassium is the most abundant mineral, playing a key role in regulating fluid balance and supporting nerve and muscle function.

Starch Granule Morphology

Physicochemical investigation of arrowroot starch has shown high purity with granule size dispersion between 29 and 126 μm. Arrowroot starch demonstrates excellent freeze-thaw stability due to its balanced amylose-to-amylopectin ratio and low retrogradation tendency, preventing water separation (syneresis) during storage and allowing food products to retain their structure after freezing and reheating.

4. Proposed Mechanisms of Action

Bulking and Stool-Normalizing Effect

Arrowroot is considered an effective treatment for diarrhoea. Its action could be explained by several theories which relate to an increase in faecal bulk and thus a more efficient bowel action. Arrowroot may help with diarrhea by firming stool; its high starch content may be responsible, as it helps increase stool consistency and size, thereby reducing the frequency of bowel movements.

Prebiotic Activity

Recent scientific research has focused on the bioactive and functional properties of arrowroot. Its starch has demonstrated prebiotic potential, promoting the growth of beneficial gut microbiota such as Lactobacillus and Bifidobacterium, which supports digestive health and immune modulation. Water-extractable arrowroot carbohydrates have shown significant prebiotic effects by maintaining higher viability of probiotics, including Lactobacillus acidophilus.

Immunomodulatory Activity

In vitro studies indicated that arrowroot tuber extract stimulated IgM production by HB4C5 cells and immunoglobulin (IgG, IgA, and IgM) production by splenocytes. In addition, arrowroot tuber extracts strongly enhanced interferon-γ production by splenocytes. These findings come from preclinical laboratory and animal studies (see Evidence section for their limitations).

Antioxidant Activity

The antioxidant activity of the phenolic compounds of arrowroot plants can be utilized and developed for potential health applications. The phenolic acids, flavonoids, and saponins present in the rhizome and leaves are thought to underlie this activity, though characterization studies have been largely in vitro.

Antimicrobial Activity

Studies have shown that arrowroot has antimicrobial properties against pathogenic bacteria, including methicillin-resistant Staphylococcus aureus, with the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determined against that strain, and a mean inhibitory zone diameter of 15.5 mm. Arrowroot extracts have demonstrated antibacterial properties against common foodborne pathogens such as Escherichia coli, Staphylococcus aureus, and Salmonella spp., indicating its potential role in food safety applications.

Glycemic Response Modulation

Boiled arrowroot has been reported to have a low glycemic index (GI) as low as 14, as measured in one study using Indonesian subjects. Furthermore, arrowroot starch can be chemically or physically modified to enhance its resistance to enzymatic digestion, thereby increasing its resistant starch content—a desirable attribute for regulating glycemic response and managing type 2 diabetes.

5. Scientific Evidence by Area of Use

5.1 Gastrointestinal Disorders: Diarrhea and Irritable Bowel Syndrome (IBS)

The most directly studied clinical application of arrowroot is its use for diarrhea and IBS. The primary human evidence comes from a single published pilot study: Cooke C, Carr I, Abrams K, et al., "Arrowroot as a treatment for diarrhoea in irritable bowel syndrome patients: a pilot study," Arq Gastroenterol. 2000;37(1):20–24. This preliminary study showed that arrowroot helped reduce diarrhea and ease stomach cramps. However, the study was quite small, using only 11 subjects, and more studies are required for definitive proof of these findings.

A more recent quasi-experimental clinical study examined arrowroot in a hospital setting. Diarrhea is common in critically ill patients receiving enteral nutrition and often leads to feed interruption. Arrowroot (Maranta arundinacea) is rich in soluble fiber and may improve gastrointestinal (GI) tolerance; this study evaluated the safety and GI tolerance of adding arrowroot powder to enteral formula feeds. A nonrandomized controlled, open-labeled, quasi-experimental, posttest-only trial was conducted in intensive care unit (ICU) patients receiving nasogastric enteral feeding. The intervention group received 100 g of arrowroot powder added to formula feeds for 5 days; controls received standard formula feeds. Arrowroot supplementation was well tolerated with no adverse GI effects. New-onset diarrhea was lower in the intervention group (8.8% vs. 26.7%), though not statistically significant, with a relative risk reduction of 0.67. No differences in nosocomial infections, mortality, or length of stay were observed. The authors concluded that arrowroot supplementation in enteral feeds appears feasible and safe in critically ill patients, but its potential to reduce diarrhea needs to be explored with larger studies.

Evidence strength: Studies involving humans have been quasi-experimental, without control, and non-randomized, with a small number of subjects. The results of human studies have not shown a significant change in health effects. The evidence base is therefore preliminary and insufficient to establish clinical efficacy.

5.2 Immune System Modulation

One study suggested that arrowroot flour is a potential source of prebiotics and has an immunomodulatory effect. The key preclinical study (Kumalasari et al., 2012, Cytotechnology 64:131–137) evaluated immunostimulatory effects using both in vitro cell culture and in vivo animal models. BALB/c mice (6-week-old) were fed AIN-93 standard diet or AIN-93 arrowroot diet for 14 days to examine the immunostimulatory effect in vivo. Statistically significant differences from control were observed at p < 0.05 or p < 0.001. The in vitro arm of that study demonstrated stimulation of immunoglobulin production and interferon-γ enhancement by splenocytes, as noted above.

Evidence strength: All immunomodulatory evidence for arrowroot is from in vitro experiments and animal models. No controlled human clinical trials have examined arrowroot's effect on immune outcomes. This evidence is preliminary and requires translation to human studies before clinical conclusions can be drawn.

5.3 Glycemic Control and Metabolic Health

Recent investigations into the glycemic properties of arrowroot have indicated its low glycemic index (GI), making it a suitable starch source for diabetic-friendly and weight management foods. Its slow digestibility results in gradual glucose release, aiding in blood sugar regulation. One human study on a composite food product (cookie bars containing arrowroot, foxtail millet, and kidney beans) found boiled arrowroot alone has a low GI as little as 14. However, these GI measurements were made in small populations and on specific preparations; the GI of arrowroot as a standalone ingredient in other culinary forms has not been comprehensively studied in large randomized trials.

Evidence strength: Evidence for glycemic benefits is limited to single small studies and food-product development research. No randomized controlled trials (RCTs) have specifically examined arrowroot supplementation for blood glucose control in diabetic patients.

5.4 Cholesterol and Lipid Metabolism

There is some scientific evidence that arrowroot may help in the management of cholesterol levels in the body. There is insufficient information to know how it works for these metabolic effects. Animal studies, identified in a scoping review, suggest hypocholesterolaemic potential, but preclinical in vitro and animal studies have demonstrated a broad range of biological activities including hypocholesterolemic effects; however, human studies have been limited, generally quasi-experimental, nonrandomized, and small in scale, with inconclusive evidence of clinical benefit.

5.5 Prebiotic and Gut Microbiome Effects

Arrowroot is rich in prebiotics and may increase the biomass of probiotics. One study aimed at determining the prebiotic potential of water-extractable carbohydrates of arrowroot extracted carbohydrates by wet milling with a recovery of 14.32% (w/w). The applicability of arrowroot powder as a replacement for inulin (a commercial prebiotic) has been successfully studied in at least one investigation. These results are promising but remain in the preliminary, non-clinical phase.

5.6 Antimicrobial Effects Against Foodborne and Enteric Pathogens

A 2025 PMC-indexed study explored the potential of Maranta arundinacea extract against Campylobacter jejuni and Campylobacter coli. The study explored the potential of arrowroot extract as a prospective dietary supplement for both humans and chickens, noting it has been used as a soothing agent due to its easily digestible starch. Arrowroot is highly digestible and gluten-free and can be administered to patients with digestive issues or coeliac disease. No prior studies had evaluated its effectiveness against Campylobacter jejuni and Campylobacter coli before that investigation.

Evidence strength: Antimicrobial evidence is entirely from in vitro studies. Human clinical evidence is absent.

5.7 Overall Evidence Landscape

A 2022 scoping review (published in the International Food Research Journal) systematically assessed the existing literature on Maranta arundinacea. Searches of PubMed, ProQuest, EBSCO, and Scopus databases identified ten in vitro studies, nine studies involving experimental animals, and eight studies in humans. In vitro and in vivo animal studies show that M. arundinacea has antioxidative, anti-inflammatory, prebiotic, antibacterial, immunomodulatory, anti-ulcerative, anti-diarrhoeal, hypoglycaemic, hypocholesterolaemic, and antihypertensive properties. However, studies involving humans were quasi-experimental, without control and non-randomised, with a small number of subjects. The results of human studies have not shown a significant change in health effects. This accurately characterizes the state of the evidence: multiple promising signals in preclinical research, but no high-quality RCT evidence in humans.

6. Body Systems and Health Areas

• Gastrointestinal system: The digestibility of arrowroot starch is significantly higher compared to that of corn or wheat, which is why it is often recommended for individuals with digestive disorders or recovering from illness. Historically used for diarrhea, IBS, nausea, indigestion, and gastroenteritis convalescence.
• Immune system: Immunostimulatory effects suggested by preclinical studies, particularly through immunoglobulin and interferon-γ enhancement in animal and cell-culture models.
• Metabolic and endocrine system: Low GI preparations associated with blunted postprandial glucose response; preclinical evidence for hypocholesterolaemic and antihypertensive effects.
• Urinary tract: Arrowroot is a good starchy medicinal plant used in traditional practice for various stomach and urinary-related problems.
• Skin and mucous membranes: Arrowroot has been applied on the skin to soothe painful, irritated, or inflamed mucous membranes. Topical application for skin irritation, rashes, sunburn, and wound poultices has traditional precedent.
• Infant and pediatric nutrition: Arrowroot is used as a nutritional food for infants and for people recovering from illness. Its hypoallergenic starch profile makes it a traditional first solid food in several Caribbean and Asian cultures.

7. Dosage Forms and Reported Dosages

Arrowroot is primarily consumed as a food and food additive; as a medicinal supplement, formal dosage recommendations in clinical pharmacopeias are absent. The following dosages are drawn only from the specific studies or sources in which they were reported:

• IBS pilot study (Cooke et al., 2000): Arrowroot was administered as a powder orally in 11 IBS patients, though the exact dose in grams per day is not stated in publicly available abstracts of the study.
• ICU enteral feeding study: The intervention group received 100 g of arrowroot powder added to formula feeds for 5 days.
• Animal antioxidant study: Experimental rats received ethanolic extract of arrowroot tubers in dosages of 125, 250, and 500 mg/kg/day, administered orally for 14 days.
• Culinary thickening reference: It is generally recommended to use 2.5 teaspoons of arrowroot powder per cup of liquid as a food thickening agent.
• Formal dosage guidance: The appropriate dose of arrowroot depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for arrowroot.

8. Pharmaceutical and Industrial Applications

Beyond its nutritional and traditional medicinal roles, arrowroot starch has established pharmaceutical uses. Arrowroot starch serves as an excipient in pharmaceutical formulations, acting as a binder in tablet production and aiding in the controlled release of active ingredients. Pharmaceutical-grade arrowroot powder is used primarily in the pharmaceutical industry as an excipient—an inactive substance that serves as a carrier for active drugs in tablets, powders, or ointments. Its natural origin, biocompatibility, and low allergenic potential make it suitable for sensitive formulations. It functions as a binder, disintegrant, and stabilizer in oral solid dosage forms.

9. Safety Considerations

General Safety

When taken by mouth, arrowroot starch is likely safe when used in foods. There is insufficient reliable information to know if it is safe when used in the larger amounts found in medicine. Arrowroot is possibly safe for pregnant and breast-feeding women when taken by mouth in food amounts. There is not enough reliable information to know if arrowroot is safe to use in the larger amounts found in medicine.

Adverse Effects

Arrowroot may cause constipation and stomach discomfort when taken in excessive quantities, consistent with the high-starch, low-residue nature of the product. When applied to the skin, there is insufficient reliable information to know the full range of side effects.

Arrowroot allergy is rare but possible; it should be used with caution in individuals with unknown hypersensitivity. No well-characterized IgE-mediated allergy has been formally described in the clinical literature, but the possibility cannot be excluded given the absence of systematic data.

Drug and Nutrient Interactions

No pharmacokinetic drug interactions between arrowroot starch and specific medications have been documented in the peer-reviewed literature as of the most recent available sources. There is some scientific evidence that arrowroot may affect cholesterol levels; there is insufficient information about the mechanisms involved. Given that arrowroot's primary active constituent is starch and dietary fiber, it is theoretically possible that very high doses could impair the absorption of co-administered medications by slowing gastric emptying, as is the case with other viscous fiber sources, but this has not been directly studied for arrowroot.

Regulatory Status

Arrowroot starch is recognized by the FDA as a stabilizer or thickener in the Substances Added to Food list, where it is approved for specific uses in foods as a prior-sanctioned substance dating to before September 6, 1958. It is not currently approved or evaluated by the FDA as a drug for any therapeutic indication. No Commission E, ESCOP, or EMA/HMPC monograph specifically for Maranta arundinacea as a medicinal herb was identified in the available literature.

10. Distinction from Other "Arrowroots"

Other root starches are frequently named "arrowroot" as well, even tapioca starch from cassava. The name for the Japanese kuzu starch, also derived from roots, is Japanese arrowroot. When interpreting any nutritional, medicinal, or safety claim about "arrowroot," it is essential to confirm whether Maranta arundinacea specifically is intended, as other botanical sources will differ in their composition, digestibility, and activity profiles.

References

• Cooke C, Carr I, Abrams K, Mayberry J. Arrowroot as a treatment for diarrhoea in irritable bowel syndrome patients: a pilot study. Arq Gastroenterol. 2000;37(1):20–24 — PubMed
• Gastrointestinal Tolerance to Maranta arundinacea (Arrowroot) Powder Added to Formula Feeds in ICU Patients. Indian J Crit Care Med. — IJCCM
• Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry — PMC / ScienceDirect (2023)
• Lestari LA, Huriyati E, Marsono Y. The development of low glycemic index cookie bars from foxtail millet, arrowroot, and kidney beans. J Food Sci Technol. 2017;54(6):1406–1413 — PMC
• Kumalasari ID et al. Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea L.) in vitro and in vivo. Cytotechnology. 2012;64(2):131–137 — PubMed
• Antimicrobial and anti-inflammatory properties of Maranta arundinacea extract against Campylobacter jejuni and Campylobacter coli in T84 cells — PMC (2025)
• Brito V et al. Arrowroot (Maranta arundinacea L.): Botany, Horticulture, and Uses. Horticultural Reviews. Wiley (2021)
• Konch et al. Novel Frontier of arrowroot starch: Extraction, modification, characterization and application in food industry. Food Biomacromolecules. 2025 — Wiley
• Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review. International Food Research Journal. 2022 — ResearchGate
• Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review — IFRJ (2022, PDF)
• Arrowroot (Maranta arundinacea): A Versatile Starch Source and its Emerging Applications in the Food Industry — IJERT (2025)
• Sandoval Gordillo CA et al. Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes — ResearchGate
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• A comprehensive review on phytochemistry and pharmaceutical applications of Maranta arundinacea L. — ResearchGate
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• Spennemann DHR. Traditional Arrowroot Production and Uses in the Marshall Islands. Journal of Ethnobiology. 1994;14(2):211–234