Medicinal Plant Research 2025, Vol.15, No.2, 88-98 http://hortherbpublisher.com/index.php/mpr 95 6.2 Health foods and capsule formulations Hangbaiju flavonoids not only have strong antioxidant capacity but also possess certain potential therapeutic value. Therefore, they are considered suitable for the development of health food products in the form of capsules, tablets, etc. This type of dosage form has a significant advantage - it is convenient for precise quantification and better meets consumers' demands for specific health benefits. The introduction of embedding technology has solved a common problem: the poor stability of hydrophobic flavonoids. Through encapsulation treatment, not only can the active substances be better protected during storage and digestion, but they can also be more easily integrated into various nutritional products (Premathilaka et al., 2022; Tang et al., 2024). Of course, the effect of a single ingredient is sometimes limited. Combining Hangbaiju flavonoids with other plants or edible ingredients that are both medicinal and edible is an effective way to expand the functions of the product. Such combinations can not only bring about synergistic effects, but also enable personalized formula adjustments according to different populations and health goals (Tang et al., 2024). Among them, the structure-activity relationship of flavonoids provides theoretical support for this combination, making it more directional and targeted in physiological regulation. 6.3 Exploration of innovative food applications Introducing Hangbaiju flavonoids into baked goods or snack foods is no longer just an idea but a direction that is increasingly attracting attention in the innovation of functional foods. The key lies in whether the structural characteristics and physicochemical behaviors of these flavonoids can be truly understood. Only in this way can it be considered clearly at the initial design stage: what kind of formula can both maintain activity and adapt to the processing requirements of different food matrices (Tang et al., 2024). Many practices have also shown that as long as the technology is appropriate, the flavor and function of flavonoids can actually be well integrated into a variety of daily foods. Fortified beverages and nutritional supplements are also becoming the mainstream in the functional food market. However, the poor solubility and low stability of flavonoids themselves often pose challenges in the development process. Fortunately, the embedding technology can effectively solve these problems. It can not only improve its dispersibility in water, but also protect the activity from being damaged by high temperature or storage conditions, ensuring that the product still plays the expected health role throughout the processing chain (Premathilaka et al., 2022; Tang et al., 2024). 7 Concluding Remarks People are paying increasing attention to natural active substances, especially in the fields of health promotion and functional food development. Medicinal and edible plants have once again been pushed to the forefront. Hangbaiju is a typical representative among them. The flavonoids it is rich in are active in terms of antioxidation and anti-inflammation, and are regarded as components with great development value. The research focused on the types and biological activities of flavonoids in Hangbaiju, sorted out their antioxidant and anti-inflammatory mechanisms, and compared traditional extraction methods with green extraction techniques such as ultrasonic, microwave, enzymatic hydrolysis, and supercritical fluid extraction. The key variables that affect the maintenance of extraction activity were also analyzed. At the product development level, various application forms ranging from flower tea, granular drinks, capsules to baked goods and nutritional beverages were demonstrated, laying a foundation for subsequent industrialization. Although research is progressing, problems are not uncommon. For instance, there is still little in vivo experimental evidence, and the metabolic pathways, intestinal absorption processes, and long-term mechanisms of action of flavonoids, are not clear enough. The extraction and purification process, will also encounter practical obstacles when moving towards large-scale application, like high equipment investment, complex operation links, and difficulty in standardizing product quality.
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