Food and Fermentation Industries >

2026 , Vol. 52 >Issue 16: 428 - 436

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044644

Review of research progress on health efficacy of burdock active components and its processing technologies

  • QIN Yanbin ,
  • ZHOU Guozhong ,
  • ZHANG Shaojie ,
  • TAN Yuxuan ,
  • LIU Baolin
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  • (School of Health Sciences and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2025-10-09

  Revised date: 2025-12-29

  Online published: 2026-09-10

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Abstract

Arctium lappa L., as a typical food-medicinal plant, has drawn increasing attention in recent years.The active components abundant in its rhizomes and fruits, such as Arctium lappa polysaccharides (ALPs), arctigenin (ATG), and chlorogenic acid, have been found to exert favorable effects on human metabolic regulation, anti-inflammation, anti-oxidation, and anti-tumor activities.This article systematically summarized the mechanisms by which burdock active substances contribute to improving lipid metabolism disorders, inhibiting inflammatory responses, preventing tumor progression, and exerting neuroprotective effects through regulating signaling pathways, including AMPK, NF-κB, and PI3K/Akt.Meanwhile, the article also sorted out the research progress of current mainstream processing technologies, focusing on analyzing the application value of green extraction technologies (e.g., microwave, ultrasound, and supercritical fluid extraction) in the extraction of burdock active components, the flavor optimization effect of burdock by microbial fermentation, and the prominent advantages of thermal processing and low-temperature drying technologies in burdock preservation, aiming to provide references for the development of burdock functional foods and the expansion of the burdock industry scale.

Key words： burdock; active components; health; processing technology; arctigenin; research progress

Cite this article

QIN Yanbin , ZHOU Guozhong , ZHANG Shaojie , TAN Yuxuan , LIU Baolin . Review of research progress on health efficacy of burdock active components and its processing technologies[J]. Food and Fermentation Industries, 2026 , 52(16) : 428 -436 . DOI: 10.13995/j.cnki.11-1802/ts.044644

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