Abstract: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.
