Honeysuckle as a Food-Medicine Resource: A Review of Its Multi-Target Pharmacological Effects and Emerging Applications.

Lonicera japonica Thunb. (honeysuckle), a traditional herb with "food-medicine homology" status in Chinese medicine, is valued for its antipyretic and detoxifying properties. This review systematically summarizes its chemical composition-over 507 identified compounds, including phenylpropanoids, flavonoids, triterpenoids, saponins, and the plant-specific miR2911-as well as its multi-target pharmacological mechanisms and emerging translational applications, with particular emphasis on the gut-brain axis-mediated neuroprotective effects. Despite low oral bioavailability, honeysuckle polysaccharides and chlorogenic acid have been shown to exert significant neuroprotection in Alzheimer's disease models by modulating gut microbiota composition, increasing short-chain fatty acid production, and restoring intestinal barrier integrity-a mechanism that challenges conventional direct-action paradigms. We also outline the applications of honeysuckle in functional foods, pharmaceuticals, animal husbandry, and cosmetics, and propose future directions including precision fermentation and mechanism-driven clinical trials. By integrating phytochemistry, pharmacology, and biotechnology, this review provides a roadmap for the evidence-based development of honeysuckle as a precise medicinal and edible resource.