Pogostone as a bioactive natural compound with potential relevance for functional foods, nutraceuticals, and food preservation: a review

Abstract

Pogostone, a characteristic secondary metabolite of Pogostemon cablin , has recently gained attention due to its diverse biological activities and potential relevance as a bioactive compound for functional food development. This review summarizes current knowledge on the origin, biosynthesis, biological activities, molecular mechanisms, and potential applications of pogostone, with particular emphasis on properties relevant to food and nutrition science. Available studies demonstrate that pogostone exhibits notable antioxidant, anti-inflammatory, antimicrobial, and gastroprotective activities in both cellular and animal models. These effects are associated with the modulation of key signaling pathways involved in oxidative stress and inflammation, including Nrf2, NF-κB, MAPK, SIRT1, and the NLRP3 inflammasome. Such mechanisms suggest that pogostone may contribute to the regulation of redox balance, intestinal barrier protection, and microbial control processes that are closely linked to the development of functional foods aimed at supporting gastrointestinal and metabolic health. In addition to its biological effects, emerging research has explored the biosynthetic pathways of pogostone and its metabolic transformation in mammalian systems, providing initial insights into its pharmacokinetic behavior after oral exposure. Pogostone represents a promising plant-derived bioactive compound with potential relevance for nutraceutical and functional food innovation, although further interdisciplinary research is required to support its practical applications.