領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Angelica sinensis, a well-known traditional Chinese medicinal herb with the unique property of being both a medicine and an edible plant, has been widely used for promoting blood circulation, modulating immunity, and relieving pain. This review comprehensively investigates the extraction methods, structural characteristics, and biological activities of its primary bioactive components, such as polysaccharides, volatile oils, organic acids, and flavonoids. The biosynthesis pathways of these compounds, along with the key enzymes and transcription factors involved, are investigated to understand the factors influencing their synthesis and accumulation. Additionally, the biological activities of A. sinensis, including hepatoprotective, anti-inflammatory, immune-modulatory, anti-tumor, circulatory benefits, and neuroprotection, along with their underlying mechanisms are introduced. These findings provide a solid foundation for the development of A. sinensis as a valuable resource in functional foods and pharmaceutical products.
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