Botany, extraction methods, chemical constituents, pharmacological activities, and food applications of Stauntonia chinensis.

Stauntonia chinensis DC. (Lardizabalaceae), the sole official species in the 2025 Chinese Pharmacopoeia, is a subtropical woody vine endemic to southern China. Its traditional ethnomedicinal uses for pain, inflammation, and metabolic disorders are supported by modern extraction technologies-ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), flash extraction, and enzymatic hydrolysis-that enhance the recovery of bioactive constituents. Phytochemical profiling reveals over 60 pentacyclic triterpenoid saponins, phenylpropanoids, flavonoid glycosides, and acidic polysaccharides. Pharmacological mechanisms include COX-2 inhibition, TRPV1 blockade, and ASIC3 downregulation for analgesia and anti-inflammation; AMPK/IRS-1 pathway activation for antitumor and metabolic effects; enhancement of superoxide dismutase (SOD) activity for antioxidant activity; and Bax/Bcl-2 modulation for hepatoprotection. Food applications include enzyme-assisted juice, fermented vinegar, clarified wine, and spray-dried powders. This review synthesises botany, phytochemistry, pharmacology, and processing innovations, highlighting its commercial potential and proposing metabolomic strategies for discovering novel bioactive compounds to accelerate its integration into nutraceutical and medicinal formulations.