REVIEW article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1569034
Recent Advances in Flavonoids from the Genus Polygonatum: Extraction and Processing Methods
Provisionally accepted
- 1Tourism College of Zhejiang, Hangzhou, China
- 2Hangzhou Normal University, Hangzhou, Zhejiang Province, China
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The genus Polygonatum is recognised for both its medicinal and food applications. It demonstrates a range of beneficial activities, making it a strong candidate for the development of health-promoted products. The activities, including hypoglycaemic, antioxidant, anti-fatigue, immune regulatory, anticancer, antibacterial and antiatherosclerotic properties, are highly associated with various substances, including polysaccharides, saponins, alkaloids, flavonoids, and many others. Flavonoids in the genus Polygonatum are regarded as being one of the primary functional constituents, exhibiting a broad spectrum of molecular structures and bioactivities. Among them, flavonoids such as homoisoflavonoids, chalcones, isoflavones, and flavones, have been identified in the genus Polygonatum. Many studies have indicated its capacity to manifest various kinds of potently biological functions, for instance, anti-tumor, anti-viral, and glycemic control properties. Various processing methods, notably nine steamnine bask, have been investigated. It has been observed that various chemical constituents including flavonoids, and pharmacological activities undergo significant alterations following processing. This present study aims to offer a review of the current research state on the extraction and processing of Polygonatum flavonoids, providing a theoretical foundation for their scientific advancement and reasonable utilisation of Polygonati Rhizoma in food industry.
Keywords: Polygonatum, Flavonoids, extraction, nine steam-nine bask processing, Fermentation
Received: 31 Jan 2025; Accepted: 09 Jun 2025.
Copyright: © 2025 Tang, Ye, Jiang, Chen, Shen, Hu and Shi. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Zhen-Xing Tang, Tourism College of Zhejiang, Hangzhou, China
Lu-E Shi, Hangzhou Normal University, Hangzhou, Zhejiang Province, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.