Baicalin: bridging traditional medicine and modern science in food and functional applications

Baicalin, a bioactive flavonoid derived from Scutellaria baicalensis Georgi, epitomizes the ancient Chinese "medicine-food homology" (MFH) theory, serving dual roles in therapeutics and functional foods. This review synthesizes recent advances (2018-2024) on baicalin's multifaceted biological activities, pharmacological mechanisms, and emerging applications in food science. Structurally characterized by a flavone-7-O-glucoside backbone, baicalin exerts potent anti-inflammatory, antioxidant, antitumor, antiviral, and antimicrobial effects through modulation of key pathways, including NF-κB, Nrf2, TLR4/MyD88, and PI3K/AKT. Its anti-inflammatory action involves suppression of NLRP3 inflammasome activation and cytokine release, while its antioxidant capacity is mediated by Nrf2-driven detoxification. In food systems, baicalin enhances oxidative stress resistance in aquaculture feeds and improves hydrophobic nutraceutical bioavailability via nanoparticle encapsulation. Challenges such as low water solubility (0.5 mg/mL) and pH-dependent stability are addressed through innovative formulations, such as β-cyclodextrin complexes and ternary solvent systems, which enhance solubility by sevenfold. Network pharmacology and bioinformatics analyses reveal baicalin's multi-target engagement in cardiovascular, metabolic, and neurological disorders, underscoring its therapeutic versatility. Clinically, baicalin demonstrates cardioprotective, antidiabetic, and neuroprotective efficacy, while nano-delivery systems-including liposomes and metal-organic frameworks-overcome bioavailability limitations. This review bridges traditional MFH principles with cutting-edge research, positioning baicalin as a promising candidate for functional food development and preventive healthcare, aligned with global trends in natural product utilization and sustainable therapeutics.