More than food: Study on the metabolites and bioactivity of edible flowers of Campylotropis polyantha (Leguminosae)

Campylotropis polyantha is a shrub valued for its striking pink flowers and its dual ornamental and edible uses in Yunnan. However, limited research has been conducted on the chemical composition and bioactivity of its flowers. In this study, we analyzed the C. polyantha flowers extract (CPFE) using UPLC-ESI-MS/MS and evaluated its biological activities. A total of 21 compounds were identified, with flavonoids, alkaloids, and phenolic acids being the predominant compounds, including various bioactive compounds such as apigenin-6- C -glucoside, vanillic acid and nepetin-7- O -glucoside. CPFE exhibited significant antioxidant activity, selective cytotoxicity against MGC-803, A549 and Hela cells (IC 50 : 133.6–221.3 μg/mL), and inhibition of NF-κB nuclear translocation in an inflammatory model. At concentrations below 1 mg/mL, CPFE promoted the growth of Lactobacillus acidophilus , suggesting its potential probiotic properties. These findings highlight the untapped culinary and functional food potential of C. polyantha flowers, promoting their sustainable utilization and biocultural conservation of edibles flowers. • The edible Campylotropis polyantha flowers are rich in flavonoids, alkaloids and phenolic acids. • C. polyantha flowers exhibit significant bioactivity, particularly in anti-inflammatory effects. • C. polyantha flowers have the capacity to promote the proliferation of Lactobacillus acidophilus . • C. polyantha flowers hold potential as a functional food and dietary supplement.