Phytochemical and functional diversity of <i>Magnolia</i> Species: quantitative and mechanistic insights into processing-induced bioactivity enhancement

Magnolia species have a long history in traditional Asian medicine, and many reviews have been reported.However, to differentiate from previous comprehensive reviews, this paper provides a focused analysis on how processing methodsspecifically fermentation and browning-quantitatively alter the phytochemical profiles of Magnolia extracts and enhance their bioactivities.Modern research has identified key bioactive compounds in Magnolia, especially neolignans such as magnolol and honokiol, which display anti-inflammatory, antioxidant, anticancer, and anti-obesity effects.This review critically evaluates the processing-induced conversion of phytochemicals, such as the increase of aglycone flavonoids and the synthesis of phenylethanoid glycoside isomers, and links these changes to enhanced pharmacological functions.For example, fermentation with specific microbes significantly increases the concentration of magnolol and honokiol, leading to greater antioxidant and antimicrobial activities.