This study was aimed to extract the total flavonoids from the flowers of Abelmoschus manihot (L.) Medicus, clarify the composition of the individual flavonoid compounds as well as its ameliorative effect on hyperuricemia in mice. The dried flower of Abelmoschus manihot (L.) Medicus was used as raw materials for this study. Both single-factor and response surface approaches were performed to optimize the parameters for the isolation of total flavonoid from Abelmoschus manihot (L.) Medicus. The molecular composition of Abelmoschus manihot (L.) Medicus extract was analyzed using the targeted metabolomics approach. Furthermore, an animal model of hyperuricemia was established to elucidate the hypouricemic activity of total flavonoid. The maximum content of total flavonoid could reach 19.73±0.11 mg/g when the extraction lasting for 35 min under the conditions set at a liquid/material ratio 25:1 mL/g, ultrasonic power 250 W and microwave power 190 W. The targeted metabolomics data revealed that the dominant flavonoid compounds were myricetin, phenylalanine, rutin, quercetin 3-glucoside, quercetin, etc. Compared to the level of uric acid (124.95±26.22 μmol/L) in the hyperuricemic mice, the administration with low- and high-dose of total flavonoid extract significantly decreased the uric acid levels, being 52.62±2.76 μmol/L and 43.80±9.94 μmol/L, respectively. The findings indicated that total flavonoid extract could exert hypouricemic effects by alleviating kidney and liver damage in mice, lowering levels of interleukin-1β, interleukin-6, tumor necrosis factor, creatinine and urinary nitrogen in the serum, malondialdehyde content in the kidney, and xanthine oxidase activity in the liver, while enhancing the activity of superoxide dismutase and catalase in the kidney. These findings are expected to provide theoretical guidance and data support for the value-added utilization of Abelmoschus manihot (L.) Medicus and also for the development of novel hypouricemic products.

This work was to develop a processing strategy that simultaneously optimizes the drying time and quality of dried products. The fresh chili pepper was assigned into eight groups, being hot-air drying, CaCl2 + hot-air drying, freezing + hot-air drying, CaCl2 + freezing + hot-air drying, vacuum drying, CaCl2 + vacuum drying, freezing + vacuum drying, and CaCl2 + freezing + vacuum drying (Ca x FVD). Results showed that Ca x FVD had relatively better drying performance with moderate drying rate, rehydration capacity (1.31), water-holding capacity (3.66), and the largest expansion force (4.00 mL/g). Swebull2 was determined as the optimal model to predict the drying process of chili pepper. The dried chili pepper from Ca x FVD group maintained the color quality (L* = 43.43, a* = 38.90, b* = 23.73, and Delta E = 4.26) similar to the fresh samples and alleviated the loss of nutrients. The flavor of Ca x FVD product was featured by baking and nutty. Metabolomics analyses revealed that Ca x FVD could exert positive influences mainly via maintaining cell integrity, inhibiting oxidation and regulating Maillard reaction. All data suggest Ca x FVD has the potential to be a workable approach for manufacturing high-quality dried chili pepper.

This study developed a novel and green active film by incorporating chili pepper leaf essential oil (CPLEO)-loaded Pickering emulsion (stabilized by tremella polysaccharide) into chitosan/polyvinyl alcohol matrices via single factor trails and response surface methodology. Results demonstrate that composite film containing 1.5% CPLEO Pickering emulsion (1.5%TC-CP) had an 18.5 MP tensile strength, 280% elongation at break, 80° water contact angle, 2.0 g/m2/h water vapor permeability, and a smooth/dense structure with a thickness of 0.11 mm. The antioxidant activity was statistically significantly higher than that of the chitosan/PVA film (p < 0.05), with DPPH and ABTS radical scavenging rates reaching 21.95% and 20%, respectively, and a FRAP value of 7.65 μmol/g. The developed film increased inhibition zone diameter by 50% against Listeria monocytogenes and 158% against Erwinia carotovora. During 10 days of storage at 4 ± 2 °C, broccoli packaged with 1.5%TC-CP film maintained a higher hardness value (72.32 vs. 47.20 N), but lower malondialdehyde content (10.98 vs. 15.60 nmol/g), and total viable count (6.18 vs. 6.41 lg CFU/g) compared to the blank control group. Additionally, the new film suppressed the transcriptional abundances of chlorophyll degradation genes (e.g., BoCLH2 by 12.53 fold) and thus delayed yellowing of broccoli. This work provides a novel strategy for valorizing agricultural by-products and developing biodegradable packaging for vegetable preservation.

Marigold flavonoids are by-products of extracting lutein from marigold, accounting for 90% of the total content. Exploring the physiological functions of marigold flavonoids and repurposing processing byproducts are crucial for industrial applications. The purpose of this study was to investigate the effect of quercetagetin (QG) on hyperuricemia. A comparative study with quercetin (Que) revealed that both QG and Que significantly reduced cellular and serum uric acid (UA) levels, as well as creatinine (CRE), blood urea nitrogen (BUN), adenosine deaminase (ADA), and purine nucleotide phosphorylase (PNP) levels. Furthermore, QG and Que suppressed the activities of hepatic ADA, PNP, xanthine oxidase (XOD), and phosphate ribose pyrophosphate synthetase (PRPS) in mice. In renal tissues, QG down-regulated the mRNA expression of glucose transporter 9 (GLUT9) and urate anionic transporter 1 (URAT1) but up-regulated ATP-binding cassette subfamily G member 2 (ABCG2). Moreover, QG and Que also decreased oxidative stress markersu0026nbsp;including malondialdehyde (MDA), tumor necrosis factor-u03B1 (TNF-u03B1), interleukin-1u03B2 (IL-1u03B2), and interleukin-6 (IL-6), and elevated anti-inflammatory mediators (nitric oxide (NO) and interleukin-10 (IL-10)) and antioxidant enzyme activities such as glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD). QG also improved intestinal health via enhanced microbial diversity, lowering the microbiota dysbiosis index (MDI), and modulating gut microbiota composition. These changes promoted beneficial bacteria (e.g., Bifidobacterium, Faecalibaculum). These alterations suggest that QG alleviates hyperuricemia-induced oxidative stress, inflammation, and intestinal dysbiosis. QG and Que exhibit overlapping anti-hyperuricemic mechanisms.

This study was conducted to develop a phase change material (PCM) and validate its applicability in the preservation of cabbage. The optimal formula was 20 g/L xylitol as primary energy storage agent, 2.5 g/L potassium chloride as temperature regulator, 0.05 g/L silicon dioxide as nucleating agent, 1.0 g/L potassium sorbate as preservative, and 12.0 g/L sodium alginate as thickener. Novel PCM exhibited a phase change latent heat of 344.75 J/g, low super-cooling degree, sound thermal stability, and resistance to phase separation after 20 freeze-thaw cycles. Its cold-storage efficiency was validated in the preservation of cabbage at 4°C. Results demonstrated that the PCM effectively maintained an environment below 6°C for 12 h, significantly reduced the weight loss (1.49 vs. 6.93%), delayed chlorophyll degradation, preserved firmness (92.29 vs. 65.80 N), titratable acidity (8.2 vs. 5.6 g/L), contents of soluble solid (55.3 vs. 49.8 g/L), vitamin C (31.64 vs. 24.51 mg/100 g) and phenols (0.89 vs. 0.77 mg/g), and suppressed the transcriptional abundances of yellowing genes (BoNYC1, BoNOL, BoCLH1, BoPPH, and BoRCCR), compared to CK group. These indicate that the novel composite PCM could be utilized as a stable and sustainable alternative for long-period preservation and/or transportation of fresh vegetables like cabbage.

Improper disposal of ginger stalks leads to resource wastage and environmental pollution. To promote the utilization of discarded ginger stalks, this study systematically investigated the extraction process, chemical composition, antibacterial activity, and potential application of ginger stalk essential oil in preserving salmon. Three essential oil fractions were obtained via supercritical CO₂ fluid extraction coupled with three‑stage gradient pressure reduction separation. Gas chromatography–ion mobility spectrometry combined with multivariate statistical analysis identified 70 volatile compounds, among which 18 were key discriminative markers. Antibacterial tests showed that the third-stage fraction was the most effective. Its minimum inhibitory concentration and minimum bactericidal concentration against common foodborne pathogens were 2.43 mg/mL and 38.97 mg/mL, respectively. Further application to salmon preservation demonstrated that essential oil treatment effectively delayed the increase in total volatile basic nitrogen during storage, inhibited microbial proliferation, slowed color deterioration and texture softening, and exhibited outstanding comprehensive preservation performance. This study provides a viable technical pathway for the resource utilization of ginger stalk waste, holding positive implications for developing natural, efficient food preservatives and promoting the green value-added transformation of agricultural by-products.

Marigold (Tagetes erecta L.) is rich in bioactive compounds, with lutein and quercetagetin as the primary components. However, the effects of these two substances on type 2 diabetes mellitus (T2DM) and their underlying molecular mechanisms remain incompletely understood. This study was designed to explore the hypoglycemic potential of quercetagetin and lutein, both individually and in combination, and to decipher the underlying molecular pathways. A T2DM mouse model was established using a high-fat diet (HFD) in combination with streptozotocin (STZ) administration. The results showed that quercetagetin and lutein effectively reduced fasting blood glucose and insulin levels, restored glucose metabolic homeostasis, and improved insulin sensitivity in T2DM mice. Additionally, these compounds improved blood lipid profiles, reduced the production of inflammatory factors, alleviated histological damage, and restored intestinal barrier function. Further mechanistic analysis revealed that quercetagetin and lutein could ameliorate intestinal dysbiosis, decrease intestinal lipopolysaccharide (LPS) content, mitigate local intestinal inflammation, and upregulate the expression of tight junction proteins. These alterations suggest that quercetagetin and lutein collectively contribute to the improvement of intestinal barrier dysfunction and systemic inflammation in type 2 diabetic (T2DM) mice.

Glycation has great potential to enhance protein gel properties. The purpose was to investigate the glycation of oyster myofibrillar protein (MP) with monosaccharides (glucose [Glu]) and oligosaccharides (dextran 5 [Dex5]) combined with scallop columns for 3D printing and conventional gels to elucidate the differences in gel properties (texture characteristics, water-holding capacity, cooking yield, cooking loss, thermal characteristic, and water distribution) and digestive properties (in vitro digestibility, degree of hydrolysis, and molecular weight distribution) between the two gels. The results demonstrated that Glu-modified oyster MP had the best gel and digestive properties. The digestibility in vitro of MP-Glu modified 3D printing and conventional gels increased by 17.1% and 11.88%, while the degree of hydrolysis increased by 12.19% and 10.62%, respectively. Hydrogen and disulfide bonds were determined to be the main intermolecular forces maintaining the protein gels, and all prepared gels conformed to the transitional foods in the International Dysphagia Diet Standardization Initiative (IDDSI). In vitro digestibility was significantly positively correlated with gel hardness, degree of hydrolysis, L*, ΔE*, WHC and cooking loss. This study could fully utilize the potential advantages of glycation modification and 3D printing technology, aiming to provide theoretical support for the development of shellfish 3D printing products with personalized needs for people with dysphagia.

Introduction:This study aims to investigate the ameliorative effects and molecular mechanisms of combined quercetin and luteolin intervention on dextran sulfate sodium (DSS)-induced colitis in mice. Methods:By establishing a DSS-induced colitis model, we systematically evaluated the comprehensive effects of the combined treatment on colonic histopathological damage, inflammatory cytokine expression, intestinal barrier function, and gut microbiota composition. Results:The quercetin-luteolin combination treatment group significantly ameliorated colon shortening, with colon length restored to 7.33 ± 0.09 cm (p < 0.05), reduced the severity of colonic ulcers, and decreased the disease activity index. The protective effects were manifested in two aspects: first, by synergistically upregulating the expression of tight junction proteins ZO-1, claudin-1, and occludin, the combined treatment maintained the functional integrity of the intestinal epithelial barrier; second, by inhibiting the PI3K/AKT/NF-κB signaling pathway, oxidative stress indicators were reduced by 52.6 and 20.2% (p < 0.05)., and the mRNA expression levels of inflammatory factors such as IL-1β, MyD88, P65, TNF-α, and TLR2 were downregulated. The expression level of AKT mRNA decreased by 69.5% (p < 0.05). In the LU + QR group compared to the IBD group. Additionally, the combined treatment reshaped the gut microbiota of colitis mice by modulating the relative abundances of Firmicutes, Bacteroidota, and Pseudomonadota. Discussion:Ultimately, a synergistic alleviation model characterized by "inhibition of inflammatory pathways-restoration of barrier function-regulation of microbial homeostasis" was established. This study provides a theoretical foundation for the application of quercetin and luteolin in the treatment of colitis.

Marigold (Tagetes erecta L.), an abundant natural source of bioactive components such as lutein, quercetin, and quercetagetin, holds significant promise as a basis for developing therapeutic formulations aimed at promoting ocular wellness. Dry eye disease (DED), a prevalent condition leading to ocular surface dehydration and inflammation, significantly impacts quality of life. However, conventional management strategies often require sustained application and may have limitations. Therefore, exploring safe and effective natural alternatives—particularly synergistic combinations derived from food sources like marigold—is crucial for advancing ocular health management. To evaluate the therapeutic effects of marigold-derived lutein, quercetin (Que), and quercetagetin (QG), both individually and in combination, on dry eye syndrome, a hyperosmotic model was established using NaCl-induced human corneal epithelial cell line (HCE-T) cells. Optimal concentrations were determined by assessing cell viability. The combined therapeutic potential of lutein with Que and QG was further investigated by analyzing their effects on apoptosis, inflammatory markers, and antioxidant activity. Additionally, a murine dry eye model was developed through a two-week topical application of benzalkonium chloride (BAC). Results showed that the lutein-Que/QG combination significantly alleviated ocular damage, as evidenced by enhanced tear secretion, increased goblet cell density, reduced apoptosis in corneal and conjunctival tissues, downregulated inflammatory factors, and activated antioxidant systems. These findings highlight the superior efficacy of the combined application of lutein, Que, and QG in mitigating dry eye symptoms compared to individual treatments. This study not only deepens our understanding of marigold's therapeutic potential but also supports the development of standardized plant-based preparations—such as marigold extracts standardized for lutein and quercetin—as novel treatments for dry eye syndrome.

Cherry tomatoes are praised for their sweet flavor, but their post-harvest value is often diminished by rapid decay and quality deterioration during storage. This study investigated the synergistic effect of combining a low voltage electrostatic field (LVEF) with modified atmosphere packaging (MAP) to enhance their post-harvest quality. After 24 days of storage at 10 degrees C, the LVEF + MAP combination treatment significantly preserved better quality compared to either treatment applied alone. Specifically, it reduced weight loss by 65.23 % and 23.38 %, increased firmness by 7.04 % and 31.96 %, and lowered relative conductivity by 3.97 % and 9.40 %, respectively. The combined treatment also suppressed malondialdehyde accumulation, helping maintain membrane integrity, and increased total phenols and flavonoids to 2124.19 mu g/g and 468.83 mu g/g, respectively. Notably, combined treatment significantly enhanced the activity of key phenylpropanoid metabolism enzymes-specifically phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), and cinnamyl alcohol dehydrogenase (CAD). Meanwhile, the LVEF + MAP treatment positively regulated phenylpropanoid metabolism by significantly upregulating genes expression of key enzymes (SlPAL, SlC4H, Sl4CL, and SlCAD), which stimulated lignin biosynthesis. In conclusion, the synergistic application of LVEF and MAP effectively extends the storage life and quality of cherry tomatoes, presenting a highly promising approach for the preservation of fruits and vegetables.

Petroleum-based polymers have significantly contributed to modern convenience. However, their non-biodegradable nature has led to severe environmental pollution. Cellulose nanocrystals (CNC) have emerged as a novel matrix for eco-friendly packaging materials due to their unique advantageous properties. Furthermore, as technology advances, consumer demands for packaging materials have evolved, requiring enhanced functionality, sustainability, and safety. CNC, derived from native cellulose, exhibit not only superior biodegradability and biocompatibility but also demonstrate high crystallinity and mechanical toughness, thereby significantly enhancing the performance characteristics of composite films. When incorporated into composite systems, CNC form a three-dimensional network structure capable of immobilizing various functional additives-such as inorganic metal nanoparticles or bioactive plant-derived compounds. This uniform dispersion within the matrix imparts advanced functionalities to the resulting films, including antimicrobial and antioxidant properties, while also enabling sustained release mechanisms that prolong their functional lifespan. This review systematically examines the extraction methodologies of CNC, the variety of functional additives incorporated into CNC, and their subsequent impacts on film characteristics. Furthermore, this review summarizes the applications of CNC-enhanced packaging materials in the food industry. CNC-reinforced composite packaging films incorporated with functional additives demonstrate significant potential for use in edible packaging, biodegradable materials, and intelligent packaging systems.

This study incorporated purple sweet potato anthocyanin (PSPA) and silver-nanoparticles (AgNPs) into the chitosan/polyvinyl alcohol film matrix (PVA/CS) to successfully prepare a composite film, which effectively inhibited bacterial growth and indicated product freshness. The addition of AgNPs and PSPA led to a dense structure of the film, which effectively enhanced its physical properties, barrier properties and functional properties. The incorporation of PSPA made the composite film highly pH-sensitive, which exhibited distinct color changes in varying pH solutions. The PVA/CS-AgNPs-PSPA10 composite film with PSPA and AgNPs resulted the shelf life of strawberries to 13 days at 4 °C, which effectively reduced strawberry breathing during storage. Additionally, such composite film changed color from purple to yellow-purple, indicating the deterioration of strawberries. It also showed an antibacterial indication through its excellent antibacterial property and freshness indication performance, which demonstrated its significance in developing antibacterial indicator composite packaging materials for fruits and vegetables preservation.

The occurrence of hyperuricemia is increasing yearly. Based on network pharmacology, this study predicted the molecular targets and signaling pathways of ferulic acid and p-coumaric acid for improving hyperuricemia. The results were verified through in vitro cell experiments. After enrichment analysis of 11 core targets of ferulic acid and p-coumaric acid to improve hyperuricemia, the phosphatidylinositol 3 kinase/protein kinase B (PI3K/Akt) signaling pathway was considered as the most significant signaling pathway. In the hyperuricemia cell model, ferulic acid and p-coumaric acid significantly increased cell viability and decreased the cell uric acid (UA) content. Ferulic acid and p-coumaric acid significantly regulated the expression of UA transport-related proteins, namely urate organic anion transporter 1, glucose transporter 9, and adenosine triphosphate-binding transporter protein G2. Ferulic acid and p-coumaric acid also downregulated the phosphorylation of PI3K and Akt, which inhibited the PI3K/Akt signaling pathway. This study confirmed that ferulic acid and p-coumaric acid could regulate UA-related proteins through the PI3K/Akt pathway and promote UA excretion to alleviate hyperuricemia. The results of this research provided a theoretical basis for further research and development of UA-lowering products.

Capsaicin and quercitrin have proved to be two major ingredients in fresh chili pepper. However, the effect of these two compounds on hyperlipidemia and the related molecular mechanisms were still unclear. This work was performed to examine the hypolipidemic capacity of capsaicin and quercitrin as well as the related signaling pathways. Hyperlipidemia was induced in mice by feeding them with a high-fat diet for 4 weeks. Both capsaicin and quercitrin were beneficial to inhibit a rise in fasting glucose, total cholesterol, total triglycerides, low-density lipoprotein cholesterol, and total bile acids and to lift the level of high-density lipoprotein cholesterol in the serum. The optimal lipid-lowering data were achieved in the capsaicin and quercitrin/3:1 group. Supplementation with capsaicin and quercitrin both singly and together in the feed caused a significant influence on the metabolite profiles of mouse serum. The signaling pathway for the hypolipidemic effect of capsaicin and quercitrin was related to the down-regulation of epidermal growth factor receptor (EGFR) but the up-regulation of phosphatidylin-ositol-3-kinase (PI3K), protein kinase Bb(Akt), farnesoid X receptor 1 (FXR1), and cholesterol 7α-hydroxylase (CYP7A1). This study confirmed the jointly hypolipidemic effect of capsaicin and quercitrin, which would benefit the valorization of chili pepper resources.

BACKGROUND:Wheat flour paste is a typical Chinese fermented food, valued for its distinct flavors and health benefits. However, evidence regarding volatile organic compounds (VOCs) in Chinese wheat flour paste is limited. This study aims to examine the effect of fermentation on the VOCs and their physicochemical properties. Chinese wheat flour paste fermented at different stages was characterized using headspace gas chromatography ion-mobility spectrometry (HS-GC-IMS) with an electronic nose (E-nose) and an electronic tongue (E-tongue). RESULTS:The results revealed that around 76 VOCs were found in Chinese wheat flour paste from all stages of fermentation. These included esters, alcohols, aldehydes, ketones, acids, furans, and pyrazines. The E-tongue and E-nose analyses also showed high responses for saltiness, umami, WIW, and W5S. The fermentation process changed the color of the wheat flour paste, and the taste, and smell parameters. Principal component analysis (PCA) showed that taste parameters were positively associated with the volatile flavor profile detected in wheat flour paste. Partial least squares discriminant analysis also identified 28 VOCs as distinct flavor metabolites across fermentation stages. CONCLUSION:At the 'after ripening' (AR) and 'sterilization' (S) stages of wheat flour paste fermentation there were strong umami and salty flavors, with minimal sour and sweet notes in comparison with the other stages. These stages were characterized by elevated terpene concentrations, inorganic sulfides, and key flavor enhancers such as 2-hexanol and propyl sulfide. Headspace gas chromatography ion-mobility spectrometry and E-nose technologies are recommended for a more precise assessment of volatile changes during fermentation. The findings indicate that the 'sterilization' stage of wheat flour paste fermentation is optimal for achieving the required flavor profile. © 2024 Society of Chemical Industry.

This research was performed to ascertain the impact of cold shock precooling and the underlying mechanism on broccoli storage quality. After being harvested and placed at 0 ± 2 °C, the broccoli was sealed in polyethylene bags and stored at 4 ± 2 °C. Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock. The regulation of important metabolic enzymes such as peroxidase, catalase, pheophytinase, and magnesium-dechelatase was credited with these beneficial effects. It was found that a 90 min duration of cold shock was the ideal treatment. Results showed that cold shock precooling was a useful, economical, and environmentally responsible way to reduce postharvest loss and postpone broccoli senescence during storage.

This study explored the effect of three thermal processing methods, namely drying, steaming and microwaving on non-volatile and volatile flavor compounds of Penaeus vannamei; electronic tongue, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used in combination with multiple statistical methods. Correlation analysis of the results showed that these processing methods resulted differences in flavor composition; the non-volatile flavor compounds, such as sweet free amino acids, 5′-nucleotides, and organic acids were higher in thermal processed samples. Aspartic acid, glutamic acid, succinic acid, guanine nucleotide, and hypoxanthine nucleotide were main flavor active components. Additionally, the volatile flavor compounds determined were 38 compounds via GC-IMS analysis, which mainly included 9 alcohols, 8 esters, 6 aldehydes, 4 ketones, 4 acids, 1 ether, 1 pyrazine, 1 furan, 1 thiazole, and 3 others. Based on these flavor profiles, the principal component analysis of E-tongue and E-nose data showed a distinct difference among the different thermally processed samples. Overall, the diversity and content of flavor compounds were higher in dried and microwaved samples than in steamed ones, indicating the former two processing as better methods. This study is expected to provide knowledge for consumers to choose thermal processing method while purchasing Penaeus vannamei products.

The objective of this study was to investigate the molecular mechanism behind the regulatory effect of capsaicin combined with quercitrin on liver lipid metabolism.The effects of capsaicin alone or in combination with quercitrin on the survival rate of HepG2 cells with oleic acid-induced lipid accumulation were investigated.Oil red O staining was used to observe lipid accumulation in HepG2 cells.Meanwhile,the levels of total triglyceride(TG),total cholesterol(TC),high-density lipoprotein cholesterol(HDL-C),low-density lipoprotein cholesterol(LDL-C)and total bile acid(TBA)were determined.Moreover,the expression levels of epidermal growth factor receptor(EGFR),phosphatidylinositol 3-kinase(PI3K),protein kinase B(Akt),farnesoid X receptor 1(FXR1),cholesterol 7α-hydroxylase(CYP7A1)and fibroblast growth factor 19(FGF19)were determined by Western blotting.The results showed that the proliferation rate of HepG2 cells in each treatment group was greater than 75％,demonstrating no significant cytotoxicity.The results of oil red O staining showed a reduction in lipid accumulation in both single and combined treatment groups.The application of capsaicin alone or combined with quercitrin reduced the contents of TG,TC and LDL-C,increased the contents of HDL-C and TBA,and up-regulated the protein expression levels of EGFR,PI3K,Akt,FXR1 and FGF19.In summary,capsaicin combined with quercitrin exerted a synergistic regulatory effect on lipid metabolism in HepG2 cells,with the most pronounced effect being observed at a 3:1 ratio.