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Review | Publishing Language: Chinese | Open Access

Research Progress on Structural Characteristics, Biological Activity and Action Mechanism of Tetracyclic Triterpenoids from Kadsura coccinea

Hongguo YIN1 Zhonghou LIANG1,2Haiyan QUAN1,2Keqian XU3Yajun LI1,2 ( )
School of Pharmaceutical Technology, Hunan Polytechnic of Environment and Biology, Hengyang 421005, China
Hunan Engineering Research Center for Applied Technology of Understory Medicinal Plants, Hengyang 421005, China
Xiangya School of Medicine, Central South University, Changsha 410013, China
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Abstract

Kadsura coccinea (Lem.) A.C.Smith, a plant in the Schisandraceae family, has high medicinal and nutritional value. Tetracyclic triterpenoids are one of the major bioactive components in K. coccinea, exhibiting diverse biological activities such as wind-dampness dispelling, anti-inflammatory, anti-cancer and anti-viral function, and immune modulation. In order to identify effective substances for preventing and treating diseases from K. coccinea, researchers have focused their attention on its tetracyclic triterpenoids due to their structural diversity. However, the pharmacological basis and action mechanisms of K. coccinea’s tetracyclic triterpenoids remain to be further elucidated. This paper systematically reviews the structural characteristics, biological activity and mechanism of action of the effective tetracyclic triterpenoids in K. coccinea, aiming to provide a theoretical foundation for the development and utilization of high-value-added products from K. coccinea, expand its application fields and promote the sustainable and healthy development of the K. coccinea industry.

CLC number: TS201.2 Document code: A Article ID: 1002-6630(2025)16-0388-10

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Food Science
Pages 388-397

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Cite this article:
YIN H, LIANG Z, QUAN H, et al. Research Progress on Structural Characteristics, Biological Activity and Action Mechanism of Tetracyclic Triterpenoids from Kadsura coccinea. Food Science, 2025, 46(16): 388-397. https://doi.org/10.7506/spkx1002-6630-20250205-011

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Received: 05 February 2025
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

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