Baijiu: Chemical compositions, biological functions, and endogenous metabolic profiles.

Baijiu, one of the six major distilled spirits in the world and the national liquor of China, boasts a history spanning over 2000 years. Since ancient times, alcoholic beverages have held considerable cultural and medicinal value in China. Research on Baijiu has increasingly focused on its health effects, with its chemical composition central to its functionality. Alterations in endogenous substances following Baijiu consumption may lead to various phenotypic changes. This paper reviews the chemical composition of Chinese Baijiu, its health benefits when consumed in moderation, the detrimental effects of excessive consumption, the changes in endogenous substances post-consumption, and the influence of Baijiu composition on health. This paper aims to guide healthy Baijiu consumption and outline future research directions while offering a systematic reference for producers to improve Baijiu quality.