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Research Article | Open Access | Just Accepted

Chimonanthus salicifolius S. Y. Hu. leaves flavonoids alleviate alcoholic liver disease by activating the Nrf2/HO-1 signaling pathway and maintaining intestinal homeostasis

Siqi LiHui ChenLingli ChenWenbing HuSuyun LinWenjun Wang( )

Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

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Abstract

Alcoholic liver disease (ALD) is thought to be primarily caused by oxidative damage and disruption of intestinal homeostasis. This study aimed to examine the protective effects of Chimonanthus salicifolius S. Y. Hu. leaves flavonoids (CLFs) against ALD and explore the underlying mechanisms based on hepatic oxidative stress, inflammation, intestinal barrier function and non-targeted metabolomics. The results indicated that CLFs improved the condition of mice with alcoholic liver disease and restored normal liver function. Through a combination of biochemical assays, non-targeted metabolomics, and gut microbiota analysis, we found that CLFs regulated glutathione metabolism and the tryptophan metabolic pathways, and activated the Nrf2/HO-1 signaling pathway, thus alleviating oxidative stress levels. Additionally, by regulating the composition of the gut microbiota and preserving intestinal barrier function, CLFs led to a decrease in harmful microorganisms like g-Sutterella and an increase in helpful microbes like g-Clostridium-f-Clostridiaceae. In summary, these findings provide a scientific basis for considering CLFs in the treatment of alcoholic liver disease.

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Food Science and Human Wellness

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Cite this article:
Li S, Chen H, Chen L, et al. Chimonanthus salicifolius S. Y. Hu. leaves flavonoids alleviate alcoholic liver disease by activating the Nrf2/HO-1 signaling pathway and maintaining intestinal homeostasis. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9250972

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Received: 29 September 2025
Revised: 10 November 2025
Accepted: 06 January 2026
Available online: 02 February 2026

© 2026 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/).