National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Functional Food Engineering Technology Research Center, Henan, Kaifeng, 475004, China
Xinjing Meng
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Functional Food Engineering Technology Research Center, Henan, Kaifeng, 475004, China
Huihui Zhou
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
Yuhang Liu
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
Yadan Zhang
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
Haiyang Liang
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
Gaixia Hou
College of Physical Education, Henan University, Henan, Kaifeng, 475004, China; National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Corresponding author. National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
Wenyi Kang
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China; Shenzhen Research Institute of Henan University, Shenzhen, 518000, China; Corresponding author. National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
Zhenhua Liu
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China; Shenzhen Research Institute of Henan University, Shenzhen, 518000, China; Corresponding author. National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China.
Iridoid is a special class of monoterpenoids, whose basic skeleton is the acetal derivative of antinodilaldehyde with a bicyclic H-5/H-9β, β-cisfused cyclopentan pyran ring. They were often existed in Valerianaceae, Rubiaceae, Scrophulariaceae and Labiaceae family, and has various biological activities, such as anti-inflammatory, hypoglycemic, neuroprotection, and soon. In this review, iridoids from Patrinia (Valerianaceae family), and the active ones as well as their mechanisms in recent 20 years were summarized. Up to now, a total of 115 iridoids had been identified in Patrinia, among which 48 had extensive biological activities mainly presented in anti-inflammatory, anti-tumor and neuroprotective. And the mechanisms involved in MAPK, NF-κB and JNK signal pathways. The summary for iridoids and their activities will provide the evidence to exploit the iridoids in Patrinia.
