This review provides an overview of the Chinese yam (Dioscorea opposita Thunb.), a plant with a long history in traditional Chinese medicine (TCM) and as a nutritional food. The Chinese yam, also known as Huai Shanyao, is highly valued for its diverse chemical composition, including starch, polysaccharides, proteins, and various bioactive compounds such as batatasins. These compounds contribute to the yam's potential health benefits, including anti-diabetic, anti-oxidative, anti-inflammatory, immunomodulatory, anti-hyperlipidemic, anti-hypertensive, and anti-cancer properties. The yam is also used in food applications, such as in the production of functional foods and dietary supplements. The review highlights the physiochemical composition of the Chinese yam, emphasizing its high starch content and the presence of various polysaccharides, proteins, and bioactive compounds. It discusses the role of these components in the yam's medicinal and nutritional applications. The study also explores the potential of the Chinese yam in modern medicine, including its use in treating various diseases and conditions, such as diabetes, inflammation, and cancer. The review notes that the Chinese yam has been extensively studied for its health benefits, and its use in both food and medicine is supported by a growing body of scientific evidence. The review concludes that the Chinese yam has significant potential as a nutraceutical, with a wide range of applications in both food and medicine.This review provides an overview of the Chinese yam (Dioscorea opposita Thunb.), a plant with a long history in traditional Chinese medicine (TCM) and as a nutritional food. The Chinese yam, also known as Huai Shanyao, is highly valued for its diverse chemical composition, including starch, polysaccharides, proteins, and various bioactive compounds such as batatasins. These compounds contribute to the yam's potential health benefits, including anti-diabetic, anti-oxidative, anti-inflammatory, immunomodulatory, anti-hyperlipidemic, anti-hypertensive, and anti-cancer properties. The yam is also used in food applications, such as in the production of functional foods and dietary supplements. The review highlights the physiochemical composition of the Chinese yam, emphasizing its high starch content and the presence of various polysaccharides, proteins, and bioactive compounds. It discusses the role of these components in the yam's medicinal and nutritional applications. The study also explores the potential of the Chinese yam in modern medicine, including its use in treating various diseases and conditions, such as diabetes, inflammation, and cancer. The review notes that the Chinese yam has been extensively studied for its health benefits, and its use in both food and medicine is supported by a growing body of scientific evidence. The review concludes that the Chinese yam has significant potential as a nutraceutical, with a wide range of applications in both food and medicine.