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Chemistry, bioactivity and quality control of Dendrobium, a commonly used tonic herb in traditional Chinese medicine

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Abstract

The fresh or dried stems of many Dendrobium species are well known as one of the most expensive tonics in traditional Chinese medicine. Documented as a “superior grade” herbal medicine in the ancient text “Shen Nong’s Herbal Classic”, Dendrobium has been used for thousands of years and is now a popular health food worldwide. The main chemical components of Dendrobium are alkaloids, aromatic compounds, sesquiterpenoids and polysaccharides, with multiple biological activities, including immunomodulatory, neuroprotective and anti-tumor effects, etc. Various qualitative and quantitative methods have been developed for the quality evaluation of Dendrobium. In this review, the research progress since the 1930s relating to the chemistry, bioactivity and quality control of Dendrobium is summarized, existing problems and prospects are also discussed.

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Acknowledgments

This study was supported by Hong Kong Chinese Materia Medica Standards Phase VII Project from Department of Health, the Government of the Hong Kong Special Administrative Region (DH/TCMD/HKCMMS/5-80/180C) and the Non-profit Special Fund from State Administration of Traditional Chinese Medicine of the People’s Republic of China (No. 201307008).

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  1. School of Chinese Medicine, Hong Kong Baptist University, Hong Kong SAR, China

    Jun Xu, Quan-Bin Han, Zhong-Zhen Zhao & Hu-Biao Chen

  2. Department of Pharmaceutical Analysis and Metabolomics, Jiangsu Province Academy of Traditional Chinese Medicine, No. 100, Shizi Street, Hongshan Road, Nanjing, 210028, China

    Song-Lin Li & Xiao-Ning Wang

  3. State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China

    Xiao-Jia Chen

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  1. Jun Xu
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Xu, J., Han, QB., Li, SL. et al. Chemistry, bioactivity and quality control of Dendrobium, a commonly used tonic herb in traditional Chinese medicine. Phytochem Rev 12, 341–367 (2013). https://doi.org/10.1007/s11101-013-9310-8

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