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<p>Baicalin, a bioactive flavonoid derived from <i>Scutellaria baicalensis Georgi</i>, epitomizes the ancient Chinese “medicine-food homology” (MFH) theory, serving dual roles in therapeutics and functional foods. This review synthesizes recent advances (2018–2024) on baicalin’s multifaceted biological activities, pharmacological mechanisms, and emerging applications in food science. Structurally characterized by a flavone-7-O-glucoside backbone, baicalin exerts potent anti-inflammatory, antioxidant, antitumor, antiviral, and antimicrobial effects through modulation of key pathways, including NF-κB, Nrf2, TLR4/MyD88, and PI3K/AKT. Its anti-inflammatory action involves suppression of NLRP3 inflammasome activation and cytokine release, while its antioxidant capacity is mediated by Nrf2-driven detoxification. In food systems, baicalin enhances oxidative stress resistance in aquaculture feeds and improves hydrophobic nutraceutical bioavailability via nanoparticle encapsulation. Challenges such as low water solubility (0.5&#xa0;mg/mL) and pH-dependent stability are addressed through innovative formulations, such as β-cyclodextrin complexes and ternary solvent systems, which enhance solubility by sevenfold. Network pharmacology and bioinformatics analyses reveal baicalin’s multi-target engagement in cardiovascular, metabolic, and neurological disorders, underscoring its therapeutic versatility. Clinically, baicalin demonstrates cardioprotective, antidiabetic, and neuroprotective efficacy, while nano-delivery systems—including liposomes and metal–organic frameworks—overcome bioavailability limitations. This review bridges traditional MFH principles with cutting-edge research, positioning baicalin as a promising candidate for functional food development and preventive healthcare, aligned with global trends in natural product utilization and sustainable therapeutics.</p> Graphical Abstract <p></p>

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Baicalin: bridging traditional medicine and modern science in food and functional applications

  • 期刊论文

  • 发表日期：

    2025年9月11日

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  • Chen-qin Xu,
  • Yi-lang Zhong,
  • Tao Liu,
  • Xiao-hui Yang,
  • Miao-miao Wang,
  • Chuang Ke,
  • Yong-bing Cao,
  • Jian Chen

摘要

Baicalin, a bioactive flavonoid derived from Scutellaria baicalensis Georgi, epitomizes the ancient Chinese “medicine-food homology” (MFH) theory, serving dual roles in therapeutics and functional foods. This review synthesizes recent advances (2018–2024) on baicalin’s multifaceted biological activities, pharmacological mechanisms, and emerging applications in food science. Structurally characterized by a flavone-7-O-glucoside backbone, baicalin exerts potent anti-inflammatory, antioxidant, antitumor, antiviral, and antimicrobial effects through modulation of key pathways, including NF-κB, Nrf2, TLR4/MyD88, and PI3K/AKT. Its anti-inflammatory action involves suppression of NLRP3 inflammasome activation and cytokine release, while its antioxidant capacity is mediated by Nrf2-driven detoxification. In food systems, baicalin enhances oxidative stress resistance in aquaculture feeds and improves hydrophobic nutraceutical bioavailability via nanoparticle encapsulation. Challenges such as low water solubility (0.5 mg/mL) and pH-dependent stability are addressed through innovative formulations, such as β-cyclodextrin complexes and ternary solvent systems, which enhance solubility by sevenfold. Network pharmacology and bioinformatics analyses reveal baicalin’s multi-target engagement in cardiovascular, metabolic, and neurological disorders, underscoring its therapeutic versatility. Clinically, baicalin demonstrates cardioprotective, antidiabetic, and neuroprotective efficacy, while nano-delivery systems—including liposomes and metal–organic frameworks—overcome bioavailability limitations. This review bridges traditional MFH principles with cutting-edge research, positioning baicalin as a promising candidate for functional food development and preventive healthcare, aligned with global trends in natural product utilization and sustainable therapeutics.

Graphical Abstract