Scutellaria baicalensis Georgi, or Chinese skullcap, has been widely used as a medicinal plant in China for thousands of years, where the preparation from its roots is called Huang-Qin. It has been applied in the treatment of diarrhea, dysentery, hypertension, hemorrhaging, insomnia, inflammation and respiratory infections. Flavones such as baicalin, wogonoside and their aglycones baicalein wogonin are the major bioactive compounds extracted from the root of S. baicalensis. These flavones have been reported to have various pharmacological functions, including anti-cancer, hepatoprotection, antibacterial and antiviral, antioxidant, anticonvulsant and neuroprotective effects. In this review, we focus on clinical applications and the pharmacological properties of the medicinal plant and the flavones extracted from it. We also describe biotechnological and metabolic methods that have been used to elucidate the biosynthetic pathways of the bioactive compounds in Scutellaria.
Baicalein is a natural flavone (a type of flavonoid) isolated from scutellaria baicalensis. It is also known as a dietary flavonoid and phytonutrient along with quercetin, apigenin, luteolin,and myricetin as it is found in high concentrations in various foods such as vegetables, fruits, beverages, and many traditional herbs. Baicalein has been found to have multiple beneficial properties including antioxidant, anti-inflammatory, anti-allergic, and anti-cancer activities.
Radix Scutellariae extract improves the immune system, increases energy, protect the liver, and strengthens bones. Furthermore it improves phagocytes and promotes blood circulation.Especially effective in lowering blood pressure of patients with hypertension.
1. It is used to treat respiratory and gastrointestinal infections, allergic rhinitis, jaundice, viral hepatitis, nephritis, pelvic inflammation, sores or swelling, and fever.
2. It is also used orally for scarlet fever, headache, irritability, red eyes, flushed face, seizures, epilepsy, hysteria, nervous tension, and a bitter taste in the mouth.