Rubus chingii Hu: Ethnopharmacology, phytochemistry, quality control, functions and products

• Botany, phytochemistry, functions, and applications of R. chingii were investigated. • R. chingii has a long history of drug and food use in the world. • R. chingii is rich in flavonoids, diterpenoids, terpenes, coumarins, and vitamins. • R. chingii can be made into wine, jam, vinegar, tea, and other beverages. • R. chingii foods have anti-oxidation, enhancing immunity, anti-fatigue functions. Rubus fructus, the dried fruit of Rubus chingii Hu, is a versatile medicinal and edible plant. In this review, we used “ Rubus chingii ” or “Fupengzi” as the keyword and collected relevant information from classical Chinese herbal texts, PubMed, Web of Science, China National Knowledge Infrastructure database, and patent websites. An ethnopharmacological survey shows that R. chingii Hu belongs to a class of Rubus plants known for nourishing the kidneys and liver, consolidating essence, reducing urine, and improving vision. R. chingii is rich in flavonoids, phenolic compounds, terpenes, amino acids, and vitamins. Currently, ellagic acid and kaempferol-3-O-rutinoside are used as quality markers of R. chingii . Modern medical research indicates that it has multiple functional activities, including antioxidation/anti-aging, blood glucose regulation, immune enhancement, growth promotion, reproductive support, regulation of intestinal flora, and improvement of gastrointestinal function. Due to its numerous health benefits, various health products such as canned foods, fruit wine, fruit vinegar, beverages, teas, jams, and other foods have been developed worldwide. In summary, this review provides a comprehensive and up-to-date overview of the ethnopharmacology, phytochemistry, quality control, functions, and food application of R. chingii , contributing to the advancement of health food and medical development related to this plant .