Development and evaluation of a medicine-food homology herbal tea for anti-heat stroke efficacy and antioxidant activity

Abstract Heat stroke (HS) is a life-threatening condition with limited preventive options. Inspired by the classical Qingshu Yiqi Decoction, this study developed a palatable health tea Xiao Qingshu Yiqi Decoction (XQYD) using exclusively medicine-food homology substances—licorice root, bamboo leaves, lotus stalk, and watermelon rind. The extraction process was optimized via response surface methodology, yielding optimal conditions of 70°C, 63.5 min, and a 10:1 liquid-solid ratio. In a rat model of heat stroke, XQYD pretreatment significantly increased survival rates to 100% and alleviated oxidative damage by modulating serum SOD, MDA, and NR levels, while down-regulating hepatic HSP70 overexpression. UPLC-MS/MS analysis identified 29 bioactive compounds, with glycyrrhizin as the most abundant constituent. Network pharmacology and molecular docking analyses suggested that the observed protective effects may be mediated through key targets including AKT1, TNF, and CASP3. Crucially, an acute oral toxicity test demonstrated an excellent safety profile, with no adverse effects observed at 30 g/kg and no pathological lesions in major organs. This study successfully transformed a classical formula into a consumer-friendly health product, offering a safe, effective, and naturally-derived strategy for heat stroke prevention.