Metabolites and bioactivities of the Acer species with edible and medicinal values

The genus Acer (Sapindaceae) includes numerous species with long-standing edible and medicinal applications, particularly in East Asia and North America. Notably, Acer truncatum Bunge, A. tataricum subsp. ginnala (Maxim.) Wesm., A. saccharum Marshall, A. rubrum L., A. tegmentosum Maxim., and Acer nikoense (Miq.) Maxim. have been consumed as teas, syrups, edible oils, or herbal preparations and are increasingly recognized for their health-promoting potential. This review summarizes their traditional uses, phytochemical composition, and biological activities. Phytochemical investigations reveal that the representative species have yielded structurally diverse metabolites, including flavonoids, tannins, phenylpropanoids, diarylheptanoids, terpenoids, and benzoic acid derivatives. Moreover, these species possess various bioactivities, particularly antioxidant, anti-inflammatory, neuroprotective, hepatoprotective, antidiabetic, antimicrobial, and cardioprotective effects. In brief, these six species exhibit both dietary and health-promoting value, supporting their relevance as promising functional food ingredients. Despite increasing attention, current research remains fragmented. Comparative studies across species are scarce, structure-activity relationships are insufficiently characterized, and systematic toxicological and safety evaluations are largely lacking. Further interdisciplinary research is needed to clarify active constituents, mechanisms of action, and translational potential, thereby facilitating the sustainable development and utilization of Acer species as edible and medicinal resources.