Systematic review of Lonicerae Japonicae Flos: A significant food and traditional Chinese medicine

Abstract

Lonicerae Japonicae Flos has been used as a tea and medicine for more than 1,500 years. It has the functions of clearing heat, detoxification, and is often used to treat carbuncle, furuncle, throat arthralgia, erysipelas, heat-toxic blood dysentery, febrile fever. This paper summarizes the botany, ethnopharmacology, chemical composition and pharmacological action of Lonicerae Japonicae Flos from 1986 to 2022, and looks forward to the future research direction of Lonicerae Japonicae Flos. At present, the components isolated from Lonicerae Japonicae Flos include essential oils, organic acids, flavonoids, iridoids, saponins and other compounds. It has the effects of anti-inflammation, anti-virus, anti-bacteria, anti-oxidation, anti-tumor, protect liver and galltesticles, hypotensive, hypolipidemic, anti-thrombosis, anti-allergy, immune regulation and so on. It is often used in clinical treatment of diarrhea, hematochezia, febrile disease, exogenous wind-heat, and cold, swelling and toxin of carbuncle, sore throat and so on. The comprehensive evaluation of the quality of Lonicerae Japonicae Flos and the understanding of multi-target network pharmacology also need to be studied. As a kind of health food with high value, LJF is worthy of further promotion and development.

Investigation of the Microstructure and Dynamical Evolution Following Gradient Hydration of Deep Eutectic Solvent, with Application to Polyphenol Extraction

“…In China, Lonicerae japonicae Flos is a commonly used herb for both medicinal and food purposes. 1 Past studies have isolated polyphenols, saponins, and iridoids. It is worth mentioning that due to the significant antioxidant and anti-inflammatory properties of polyphenols, 2,3 their content has become an indicator for measuring the quality of Lonicerae japonicae Flos.…”

“…Subsequently, in combination with experimental and computational techniques, water was introduced to the gradient, and its structural and dynamical evolution was tracked. Techniques employed included Fourier transform infrared (FT-IR) spectroscopy, 1 H nuclear magnetic resonance ( 1 H NMR) spectra, classical molecular dynamics (CMD) simulations, and electrostatic potential (ESP). In addition, we performed solubilization experiments on quantized polyphenol constituents and performed an indepth study of the interaction between DESs and solubilized constituents.…”

“…The exploration of polyphenols holds great significance in the advancement of human nutrition, as they possess a wide range of potential advantages for human health, overall well-being, and lifespan. In China, Lonicerae japonicae Flos is a commonly used herb for both medicinal and food purposes . Past studies have isolated polyphenols, saponins, and iridoids.…”

Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid‐phase microextraction gas chromatography–mass spectrometry techniques

“…LJF has significant therapeutic properties, especially in the treatment of febrile diseases, dysentery, and certain infectious ailments. [5][6][7] LJF holds a prominent position as a mainstream medicinal herb within the herb market. Significantly, LJF occupies a main role as the principal medicinal material in formula like Lianhua Qingwen Capsule, a prominent antiviral remedy amidst the COVID-19 pandemic.…”

“…These attributes hold relevance in their applications for addressing respiratory conditions, fevers, and various ailments. 6 Furthermore, certain VOCs, including palmitic acid found in both LJF and LF, exhibit antiviral and antibacterial properties, potentially bolstering the fight against infections and inhibiting the growth of harmful microorganisms. 29 Hence, VOCs exert a significant impact on product quality, with those specifically found in LJF and LF assuming a pivotal role in defining the ultimate flavor and aroma characteristics of the end product.…”