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Article | Open Access

Bioactive phytochemicals and associated multifunctional health-promoting effects of Polygonati Rhizoma

Shuzhen Wanga,b,1, Feng Hea,b,1, Yunli Xiaoa, Fu Xianga, Lan Luc, Wei Wua, Chi-Tang Hod, Shiming Lia,d( )
College of Biology and Agricultural Resources and Li Shizhen College of Traditional Chinese Medicine, Huanggang Normal University, Huanggang 438000, China
Hubei Key Laboratory of Germplasm Improvement and Utilization of Genuine Medicinal Materials in Dabie Mountains, Huanggang Normal University, Huanggang 438000, China
School of Computer and Information Technology, Beijing Jiaotong University, Beijing 100044, China
Department of Food Science, Rutgers University, New Brunswick 08901, USA

1 Authors contributed equally to this review.

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Abstract

Polygonati Rhizoma, a functional food and a traditional Chinese medicine broadly used in China and several Southeast Asia countries, possesses effective health-promoting activities. Prepared from 3 plants in Polygonatum genus (Polygonatum kingianum, Polygonatum sibiricum, and Polygonatum cyrtonema), Polygonati Rhizoma has drawn increasing attention due to its remarkable immune-enhancing and metabolic regulatory activities in recent years. In this review, we summarized the updated research of chemical constituents and biological activities of Polygonati Rhizoma, especially the metabolic regulation, immunomodulatory effects, and anti-fatigue activities, aiming to provide a comprehensive understanding, broaden the usage and promote more in-depth exploration of Polygonati Rhizoma as a functional food.

Keywords

Polygonati RhizomaFunctional foodHerbal medicineHealth-promoting activityImmune-enhancing activity

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Food Science and Human Wellness
Volume 14 Issue 6,
June 2025
Article number: 9250126
DOI: 10.26599/FSHW.2024.9250126
Cite this article:
Wang S, He F, Xiao Y, et al. Bioactive phytochemicals and associated multifunctional health-promoting effects of Polygonati Rhizoma. Food Science and Human Wellness, 2025, 14(6): 9250126. https://doi.org/10.26599/FSHW.2024.9250126

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Received: 09 November 2023
Revised: 28 December 2023
Accepted: 10 March 2024
Published: 09 May 2025
© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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