Mulberry ( Morus alba L.) leaf, recognized as a traditional Chinese medicine, plays an important role in both food and pharmaceutical applications owing to its distinctive medicinal-food homology properties. This article systematically reviews the chemical structure characteristics, pharmacological activities, and related mechanisms of action of the main active ingredients in mulberry leaves, including flavonoids, alkaloids, and phenolic acids. The focus is on the biosynthetic pathways of flavonoids and alkaloids, and explores the feasibility of large-scale production through synthetic biology strategies and the use of key enzymes and synthetic intermediates. It also analyzes the main challenges faced by mulberry leaves in pharmaceutical and food applications, such as poor solubility and unpleasant odors, and proposes targeted solutions. By integrating existing research results, this article aims to systematically elucidate the medicinal and nutritional functions of mulberry leaves, providing a theoretical basis and practical guidance for their in-depth development and rational utilization in the health industry. • This review delves into the multifaceted value of mulberry leaf. • Chemical structure and biological activities of mulberry leaf were summarized. • It highlights its traditional uses in medicine and nutrition. • We explore innovative strategies for mulberry leaf utilization in functional foods.
Yi et al. (2026) studied this question.