title: Health-Promoting Properties of Eucommia ulmoides: A Review.
abstract: Eucommia ulmoides (EU) (also known as "Du Zhong" in Chinese language) is a plant containing various kinds of chemical constituents such as lignans, iridoids, phenolics, steroids, flavonoids, and other compounds. These constituents of EU possess various medicinal properties and have been used in Chinese Traditional Medicine (TCM) as a folk drink and functional food for several thousand years. EU has several pharmacological properties such as antioxidant, anti-inflammatory, antiallergic, antimicrobial, anticancer, antiaging, cardioprotective, and neuroprotective properties. Hence, it has been widely used solely or in combination with other compounds to treat cardiovascular and cerebrovascular diseases, sexual dysfunction, cancer, metabolic syndrome, and neurological diseases. This review paper summarizes the various active ingredients contained in EU and their health-promoting properties, thus serving as a reference material for the application of EU.
authors.affiliation: Observation and Experiment Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; University of the Chinese Academy of Sciences, Beijing 10008, China.
authors.forename: Tarique
authors.initials: T
authors.lastname: Hussain
authors.affiliation: Observation and Experiment Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410000, China.
authors.forename: Bi'e
authors.initials: B
authors.lastname: Tan
authors.affiliation: University of the Chinese Academy of Sciences, Beijing 10008, China.
authors.forename: Gang
authors.initials: G
authors.lastname: Liu
authors.affiliation: Department of Animal Nutrition, College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta 110101, Nigeria.
authors.forename: Oso Abimbola
authors.initials: OA
authors.lastname: Oladele
authors.affiliation: Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tando Jam, Sindh 70050, Pakistan.
authors.forename: Najma
authors.initials: N
authors.lastname: Rahu
authors.affiliation: Observation and Experiment Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; University of the Chinese Academy of Sciences, Beijing 10008, China.
authors.forename: M C
authors.initials: MC
authors.lastname: Tossou
authors.affiliation: Observation and Experiment Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China.
authors.forename: Yulong
authors.initials: Y
authors.lastname: Yin