Medicinal Plant Research 2025, Vol.15, No.2, 88-98 http://hortherbpublisher.com/index.php/mpr 93 apigenin, tricloside and their glycosides, are the main contributors to antioxidant effects (Gong et al., 2019; 2021). The hyperspectral imaging technology developed can achieve rapid, and non-destructive detection of total flavonoids, providing an effective means for quality control in functional food production (He et al., 2018). The anti-inflammatory effects of flavonoids in chrysanthemum are not merely theoretical speculation; studies have validated this through NF-κB reporter gene assays. Flavonoids, like apigenin-7-O-glucoside, luteolin-7-O-glucoside, and quercetin derivatives, have all been shown to significantly inhibit the activation of inflammatory signaling pathways (Han et al., 2015; Huang et al., 2023). Molecular docking and bioinformatics analyses suggest that, these flavonoids bind to various proteins involved in inflammatory responses, and liver protection, potentially exerting cytoprotective effects (Yang et al., 2022). Spectrum-effect relationship studies also support this view. Studies have shown that luteolin, trifolioside-7-O-glucoside, and apigenin-7-O-glucoside play a key role in the anti-inflammatory effects of chrysanthemum, representing some of the most prominent active compounds (Huang et al., 2023). 5.2 In vivo functional studies Previous studies have shown that the water extracts of other species in the genus Chrysanthemum have demonstrated certain liver-protecting effects in animal experiments. For example, in the model of acute alcoholic liver injury, they can improve liver function indicators and enhance antioxidant capacity, thereby exerting a protective effect (Chen et al., 2021). Some varieties also demonstrated a significant ability to regulate oxidative stress and inflammatory responses, reducing indicators such as malondialdehyde (MDA) and aspartate aminotransferase (AST), while increasing the levels of glutathione (GSH) and superoxide dismutase (SOD). This to some extent confirmed the relevant findings in in vitro experiments. It is worth noting that the results of bioinformatics analysis and molecular docking also gave similar hints, suggesting that Hangbaiju flavonoids may have anti-inflammatory and liver-protecting potential in the body (Yang et al., 2022). However, at present, the animal experimental evidence regarding the role of Hangbaiju flavonoids in blood sugar regulation, lipid improvement or intestinal flora regulation is still relatively limited. Nevertheless, its performance in terms of antioxidation and anti-inflammation has provided a preliminary basis for the possibility of its application in the field of metabolic health and pointed out the direction for subsequent in-depth research (Gong et al., 2019; Yang et al., 2022). 5.3 Safety and toxicological analysis Considering the traditional usage history of Hangbaiju in tea beverages and food, coupled with the relatively low toxicity of dietary flavonoids themselves, existing studies generally consider it safe at the conventional intake (Khan et al., 2021; Sarkar et al., 2022). Such plant-based ingredients have always been regarded as natural and mild, especially when consumed in low doses in the diet, with fewer side effects. However, some studies have cautioned that whether potential adverse reactions will occur if the intake dose is too high or taken for a long time cannot be completely ruled out at present and further systematic verification is still needed (Wang et al., 2022). The problem lies in the fact that there is currently a lack of authoritative data support regarding the specific upper limit of safe intake and regulatory standards for flavonoids in Hangbaiju. Although the general view holds that a daily intake of no more than 100 milligrams of dietary flavonoids poses a lower risk and is beneficial to health, this is only a reference value. To apply them in functional foods or health products, more targeted research is needed to refine the dosage range and verify safety And lay the foundation for establishing standardized usage standards in the future (Khan et al., 2021) 6 Research on the Development of Functional Foods Based on Hangbaiju Flavonoids 6.1 Functional teas and instant products Hangbaiju is traditionally consumed in the form of flower tea. Products such as "Taiju" and "Duoju", are widely used in tea beverages and dietary supplements. Studies have shown that advanced extraction techniques, like steam blasting, can increase the flavonoid content in the stems of Hangbaiju, thereby developing flavonoid
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