Comparative metabolomic evaluation of Schisandraceae leaves as novel food ingredients: nutritional quality and biofunctional components across genera

Key Points

• The study highlights the nutritional quality of Schisandraceae leaves, revealing diverse biofunctional components.
• Biofunctional components varied significantly, with some genera displaying higher antioxidant properties.
• Using metabolomic evaluation, this research identifies key metabolites contributing to the nutritional profiles of these leaves.
• These findings may enable further development of Schisandraceae leaves as sustainable food ingredients.