Polygonatum Kingianum As a Functional Food: Bioactive Compounds, Health Effects, and Food Applications

Polygonatum kingianum Coll. et Hemsl. (PK) is increasingly recognized as a promising functional food ingredient due to its rich bioactive composition and diverse health-promoting effects. Traditionally consumed as food and medicine, PK has attracted growing interest for its applications in functional foods and nutraceuticals. However, current reviews have largely focused on phytochemical constituents or selected pharmacological activities, while several critical aspects remain inadequately explored. To the best of our knowledge, no comprehensive and systematic review specifically dedicated to PK has been published in the past 9 years. Evaluations of its traditional uses and toxicological evidence remain limited, and the links between traditional functions and modern findings are unclear. In this review, we summarize the major bioactive constituents of PK and their health-promoting effects, particularly in metabolic regulation, antioxidant defense, and gut microbiota modulation. Advances in PK-based functional foods, including processing strategies and applications, are also evaluated. Challenges related to chemical variability, bioavailability, safety, and quality control are highlighted, and future directions are proposed. Overall, this review provides an integrated framework linking the composition, biological functions, and food applications of PK.