Used primarily in the pharmaceutical and food industries. In pharmaceuticals, it serves as an active ingredient in drugs aimed at improving blood circulation and treating cardiovascular and cerebrovascular diseases, such as stroke and ischemia, due to its vasodilatory and neuroprotective properties. It is also studied for its antioxidant effects, helping reduce oxidative stress in tissues. In the food industry, it functions as a flavor enhancer, contributing a nutty, roasted aroma to products like soy sauce, coffee, and fermented foods. Its presence in traditional Chinese medicine formulations is notable, where it supports recovery from stroke and enhances cognitive function. The trihydrate form improves stability and solubility, making it suitable for oral and injectable formulations.