From Green Extraction to Gut Bioaccessibility: Synergistic Potential of Ginkgo biloba, Astragalus membranaceus, and Salvia miltiorrhiza Phytochemicals for Functional Food Applications

What if the key to unlocking nature's full medicinal power lies not in a single herb, but in a carefully orchestrated trio? A new study reveals that a specific blend of three traditional plants, extracted with green technology, might be a multitasking super-ingredient for functional foods.

But a functional food must survive digestion. Simulated gastrointestinal tests showed that the extract's phenolics and flavonoids remained bioaccessible through the digestive phases, though levels tapered off toward the intestinal phase. This suggests the benefits could indeed reach the gut. While more in vivo research is needed, this tri-herbal extract stands as a compelling candidate for future nutraceuticals—a testament to the power of plant synergy and green chemistry.

Key Points

• 1:1:2 blend of three herbs boosts phenolic synergy.
• Probe-ultrasound extraction yields 342.73 mg GAE/g.
• Extract shows antioxidant, anti-inflammatory, and antimicrobial activity.