Abstract
Lophatheri Herba (Danzhuye in Chinese) is derived from the dried stems and leaves of Lophatherum gracile and has a long history of use as a medicinal and food source. Flavonoids and phenolic acids are the main active ingredients in Lophatheri Herba, which produce diuretic, anti-inflammatory, and antipyretic effects. Flavonoid glycosides and hydroxybenzoic acids are respectively the main structure in 44 flavonoids and 16 phenolic acids obtained from Lophatheri Herba. Modern pharmacological studies have found that the main chemical constituents of Lophatheri Herba play important roles in anti-inflammatory, cardioprotective, hepatoprotective and hypoglycaemic effects. Studies have demonstrated that flavonoid monomers, for example, luteolin, isoorientin, luteolin-7-O-β-D-glucoside and apigenin are more effective in exerting the above pharmacological effects. In addition, Lophatheri Herba is used in different food products as the main ingredient or as an accessory. This review describes Lophatheri Herba in terms of its chemical composition, pharmacological effects and efficacy, food development and applications, and clinical utility, and discusses the problems facing its use. This study provides valuable ideas and a scientific basis for the future development and use of L. gracile.