# A Systematic Review of Evidence-Based Health Benefits of Oroxylum indicum and Its Functional Food Potential

## TL;DR

This review summarizes the health benefits of Oroxylum indicum and its potential as a functional food, highlighting research gaps and challenges in its application.

## Contribution

The paper systematically reviews O. indicum's functional food potential using a novel ADO framework and identifies research priorities.

## Key findings

- O. indicum contains flavonoids like baicalein and baicalin linked to antioxidant and cardiovascular benefits.
- Bibliometric analysis shows growing interest in molecular docking and cancer research related to O. indicum.
- Translation into functional foods is limited by bitterness and lack of standardized preparations.

## Abstract

Oroxylum indicum is a traditional food in Asia rich in flavonoids and health-related effects. However, research into the use of O. indicum as a functional food ingredient is overlooked. This review synthesized literature from 2010 to 2025 using the PRISMA framework, bibliometric mapping, and the Antecedents–Decisions–Outcomes (ADO) model. In total, 185 articles were included, covering in vitro, in vivo, in silico, and limited human investigations. Bibliometric analysis shows a growing global interest, with recent focuses on molecular docking, cancer, and conservation. Phytochemical investigations consistently report key flavonoids, including baicalein, baicalin, oroxylin A, chrysin, oroxin A, and oroxin B. Studies have linked these compounds to different health benefits, including antioxidants, cardiovascular, and neurological protection. Application of the ADO framework organized research into motives, methods, and outcomes, and highlighted scientifically validated ethnomedicinal uses, such as diabetes and liver protection. Meanwhile, gaps, including obesity-related studies, long-term safety, and clinical trials, remain. More importantly, although young fruits are locally consumed as vegetables or beverages, translation into functional foods is limited by bitterness, lack of standardized preparations, and insufficient dose–response data at dietary intakes. This review discusses the bioactive potential of O. indicum and outlines research priorities for its development in functional food.