黄芩苷属于黄酮类化合物，具有降血糖、抗炎和降脂等多种生物活性，尤其是其降脂活性在近些年来受到了广泛关注。然而，由于独特的胃肠吸收特征，黄芩苷的生物利用度较低，使得其需要较高的剂量才能达到良好的降脂效果，从而限制其应用。因此，利用各种物理或化学的方法改善黄芩苷的生物利用度已成为国内外的研究热点。该研究从抑制脂肪生成、促进脂质代谢、抑制食欲、调节营养吸收和肠道菌群等方面总结了黄芩苷的降脂活性及其作用机制，并从胃肠吸收与代谢方面分析了黄芩苷生物利用度差的原因，进一步综述了目前改善黄芩苷生物利用度的方法。最后，对提高黄芩苷生物利用度的研究进行了展望，为推动黄芩苷在食品、营养和保健品领域中的高值化应用提供了理论依据。

Baicalin is a flavonoid with an array of biological activities, such as hypoglycemic, anti-inflammatory, and lipid-lowering activities. In particular, its lipid-lowering activity has garnered extensive attention in recent years. However, due to its unique gastrointestinal absorption characteristics, the bioavailability of baicalin is low, requiring a higher dose to achieve a satisfactory lipid-lowering effect, which limits its application. Therefore, improving the bioavailability of baicalin through various physical or chemical methods represents a domestic and an international research hotspot. In this study, the lipid-lowering activity of baicalin and the underlying mechanism were summarized from the aspects of inhibiting lipogenesis, promoting lipid metabolism, suppressing appetite, and regulating nutrient absorption and gut microbiota, and the factors responsible for the poor bioavailability of baicalin were analyzed from the aspects of gastrointestinal absorption and metabolism, with further review of current research on methods to improve the bioavailability of baicalin. Finally, research on improving the bioavailability of baicalin was prospected to provide a theoretical basis for promoting the high-value application of baicalin in food, nutrition, and health products.

国家自然科学基金资助项目（21978101）；广东省岭南特色食品科学与技术重点实验室项目（2021B1212040013）