Pogostemon cablin essential oil: a food‐grade natural product attenuating heatstroke‐induced multi‐organ injury via intestinal barrier reinforcement and macrophage polarization modulation

BACKGROUND: Climate change-induced heatstroke (HS) presents a critical global public health threat, necessitating the development of preventive strategies using natural, food-derived resources. Pogostemon cablin (patchouli) is a medicinal and edible dual-purpose resource that yields an essential oil (PEO), which serves as a core ingredient in traditional medicines and a promising functional food additive. However, the bioactive basis and mechanisms of PEO in maintaining physiological homeostasis against HS remain to be fully elucidated. This study assessed the protective effects of PEO on intestinal barrier function and immune homeostasis under HS conditions. RESULTS: Gas chromatography-mass spectrometry analysis identified 42 volatile constituents in PEO, predominantly sesquiterpenes and sesquiterpene alcohols. In an HS mouse model, oral administration of PEO accelerated thermoregulatory recovery and markedly attenuated hepatic and ileal structural damage. Specifically, PEO preserved intestinal barrier integrity by upregulating key tight junction proteins, including Zonula Occludens-1 and Occludin. Furthermore, PEO suppressed the systemic pro-inflammatory cytokine storm and modulated immune balance in heat-stressed RAW264.7 macrophages by inhibiting M1 polarization (iNOS, TNF-α) and promoting M2 markers (Arg1, IL-10). CONCLUSION: These results revealed that PEO serves as a potent effective component that protects against HS-induced injury by reinforcing intestinal barrier function and regulating immune homeostasis. These findings provide theoretical support for the development of PEO as a promising functional food or beverage additive for mitigating heat-related challenges. © 2026 Society of Chemical Industry.