Hawthorn Fruit Research Articles

Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: sensory, flavor, antioxidant properties

Hawthorn fruit with high citric acid content leads to sour taste, and compacted flesht is not conducive to process into juice. To solve these problems, Leuconostoc citreum, Lactobacillus casei, and Lactobacillus brevis were screened out for compounding, by which the rate of degradation of citric acid reached 81.147% after solid-state fermentation (SSF). Results show that pectin solubility is improved, the cell-wall structure is dissolved and loosened, the fruit becomes softer, and the juice yield is increased to 60.63%, while the surface color is slightly affected after fermentation. Meanwhile pH value of fermented hawthorn fruit grows to 5.05, the content of citric acid reduces to 1.54 mg/kg, and the solidity-acid ratio is increased to 11.55, so sourness and astringency are alleviated and the taste is apparently improved. Additionally, total phenolics and total flavones are released and the antioxidant activity is enhanced by a factor of 1.2 ∼ 1.6. Besides, the contents of undesirable flavor substances such as acids and sulpho-compounds are reduced in fermented hawthorn fruit, while the content and diversity of flavor substances including esters, phenolics, and aldehydes are increased. This is positive for improving the flavor of hawthorn fruit. Based on the KEGG(Kyoto Encyclopedia of Genes and Genomes)results, it is proven that seven pathways are mainly involved in the fermentative metabolism, in which nine metabolites are produced. Therein, the phenylalanine metabolism pathway involving benzeneacetaldehyde shows the highest enrichment. Therefor, SSF of compound LAB is feasible in improving the processing quality and the suitability of hawthorn fruit.

Phenolic Content, Antioxidant and Antimicrobial Properties of Hawthorn (Crataegus orientalis) Fruit Extracts Obtained via Carbohydrase-Assisted Extraction

The enzyme-assisted approaches for plant phenolics extraction are more eco-friendly methods compared to acid or alkaline hydrolysis. Carbohydrase enzymes can release free phenolics from plant materials by cleaving the glycosidic bonds between phenolic compounds and cell wall polymers. In this study, the efficiency of carbohydrase-assisted treatment approaches was evaluated to extract bioactive phenolics from hawthorn (Crataegus orientalis) fruit residues. Enzymatic treatment of the fruits was operated by using a crude cellulolytic enzyme cocktail from Rhizomucor miehei NRRL 5282 and a pectinase preparate from Aspergillus niger. Both cellulase and combined cellulase–pectinase treatments improved the total phenolic content (TPC) and antioxidant activity of extracts. The TPC increased to 1899 ± 27 mg gallic acid equivalents/100 g dry matter during the combined enzyme treatment, showing a strong correlation with the average antioxidant capacity determined by ferric-reducing antioxidant power (1.7-fold increment) and 2,2-diphenyl-1-picrylhydrazyl (1.15-fold increment) reagents. The major phenolics in enzyme-treated extracts were vanillic and ferulic acids, the concentrations of which increased 115.6-fold and 93.9-fold, respectively, during carbohydrase treatment. The planktonic growth of Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Chromobacterium violaceum was slightly inhibited by the extracts with minimum inhibitory concentration values between 15.0 and 77.9 mg/mL, while the yeasts tested were quite resistant to the samples. B. subtilis and yeast biofilms were sensitive to the enzyme-treated extracts, which also showed quorum-sensing inhibitory effects against C. violaceum. The obtained bioactive hawthorn extracts hold potential as a natural source of antioxidants and antimicrobials.

Improvement of blood lipid metabolism through the administration of Moro orange, hawthorn fruit, tamarind pulp, and Gynostemma pentaphyllum leaf extracts in mice fed a high-fat diet

Improvement of blood lipid metabolism through the administration of Moro orange, hawthorn fruit, tamarind pulp, and <i>Gynostemma pentaphyllum</i> leaf extracts in mice fed a high-fat diet

Melatonin Use in Post-harvest Fruit Physiology: Effect of Melatonin Treatments on Quality Properties, Primer and Seconder Metabolites Contents of Hawthorn Fruit During Cold Storage

Melatonin Use in Post-harvest Fruit Physiology: Effect of Melatonin Treatments on Quality Properties, Primer and Seconder Metabolites Contents of Hawthorn Fruit During Cold Storage

Improving hawthorn fruit pulp processing and quality through optimized freeze-thaw cycles

Hawthorn fruit is firm, making it difficult to process into fruit pulp. To improve the processing suitability of hawthorn fruit pulp, one, two, and three freeze-thaw cycles (FTCs, frozen at −18 °C for 24 h, then thawed at 5 °C or 25° C for 6 h) were performed on hawthorn fruit in this study. Using unfrozen specimens as the controls, the study assessed fruit softening characteristics and rheological properties, taste traits, and nutritional components of the fruit pulp. Freeze-thaw treatments decreased fruit firmness and cell-wall stability, increased juice yield during pulp processing, and reduced the viscosity, sourness, and astringency of hawthorn fruit pulp, likely by enhancing pectin solubility. The treatment effect was influenced by both FTC number and thawing temperature. Two FTCs with a thawing temperature of 5 °C were most effective, promoting the transformation of protopectin into water-soluble pectin (WSP) to the fullest extent. The treatment reduced firmness to about 25 % of the initial value, increased juice yield by about 22 %, increased the sugar-acid ratio to 11.6, and reduced the sourness and astringency of the fruit pulp. It increased the contents of total flavones and anthocyanidins without affecting the contents of vitamin C. Therefore, the use of two FTCs with a thawing temperature of 5 °C can facilitate the preparation of hawthorn fruit pulp while preserving its nutritional properties and improving its taste profile.

Synergistic Activity of Antibiotics and Bio Active Plant Extract: Astudy Against Mdr Gram Negative Bacteria in Kirkuk City

Increasing multidrug resistance (MDR) is becoming a problematic issue worldwide. Finding alternatives to cope with this rising problem is becoming crucial for community healthcare. The present study aimed to investigate the antibacterial activityCopper oxide nanoparticles (CuONPs) synthesised using hawthorn fruit extract against different MDR gram-negative bacteria isolates. CuoNPs were synthesized from Fresh hawthorn fruits (Crataegus). The biosynthesized copper oxide nanoparticles were Characterization of the synthesised nanoparticles was performed using UV-visible spectroscopy, Scanning Electron Microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD) to confirm CuONP production and assess their properties. Antibacterial activity was determined by disc diffusion and the healthy diffusion method. The considerable inhibitory action of hawthorn fruit extract was observed in gram-negative bacteria isolates. Also, the green synthesised CuoNPs demonstrated remarkable antibacterial activity against two human pathogenic bacteria when combined with commercially available antibiotics. The current study suggested that CuoNPs have become an essential approach for nanobiotechnology applications in the development of antibacterial treatments for different bacterial infections, particularly for non-treatable antibiotic resistance pathogen.

The Effectiveness of Hawthorn Fruits in Improving Biochemical Changes in Hepatic Rats

The Effectiveness of Hawthorn Fruits in Improving Biochemical Changes in Hepatic Rats

Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

Research on the nutritional content of wild plant fruits in Kazakhstan, including Hawthorn fruit (Crataegus laevigata), rosehip fruit (Rose canina L. variety), sea buckthorn fruit (Hippophae rhamnoides - Altai variety), and black chokeberry fruit (Aronia melanocarpa), has determined that these fruits possess a combination of properties essential for maintaining human health, attributed to the presence of bioactive substances (BAS) and other components. The technological process for obtaining extracts and concentrates from wild-growing raw material fruit has developed. The following extraction modes were proposed: ultrasonic wave frequency 40 kHz, extraction time 30 minutes, temperature 500С, and concentration of the obtained extracts was carried out by vacuum evaporation method, using IKA RV-10 apparatus at 40-50°С and pressure 800 mbar. Found that extracts and concentrates have a higher concentration of nutritional substances when compared to the fruits themselves. Thus, the vitamin C content in hawthorn fruits was 27.8 mg, while in the extract, it was 47.84 mg, and in the concentrate – 62.19 mg. The vitamin C content in rosehip fruits, extracts, and concentrates was 578.01 mg, 811.8 mg, and 1101.3 mg, respectively. The vitamin C content in sea buckthorn fruits, extracts, and concentrates was 285.05 mg, 518.8 mg, and 640.9 mg, respectively. The vitamin C content in black chokeberry fruits, extracts, and concentrates was 86.2 mg, 128.8 mg, and 160.5 mg, respectively. A similar increase was observed for the content of vitamin E and other components. Furthermore, the obtained concentrates meet the safety parameters required by regulatory documents. A technology for producing grain crispbread using the extrusion method has developed, incorporating whole grains, groats, flavouring additives, and concentrates derived from wild fruits such as hawthorn, rosehip, sea buckthorn, and black chokeberry into the recipe.

The genome sequence of the Hawthorn Fruit Fly, Anomoia purmunda (Harris, 1780).

We present a genome assembly from a female Hawthorn Fruit Fly, Anomoia purmunda (Arthropoda; Insecta; Diptera; Tephritidae). The genome sequence has a length of 798.30 megabases. Most of the assembly is scaffolded into 6 chromosomal pseudomolecules, including the X sex chromosome. The mitochondrial genome has also been assembled and is 16.48 kilobases in length.

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

Hawthorn fruits (Crataegus pinnatifida) present high content of high-methoxyl pectin, able to gel under high-sugar acidic conditions. In this work, the proximate and phytochemical composition of two cultivars of hawthorn fruit and the gelling ability of their unrefined (not further processed) dried powders and their extracted pectins were evaluated and systematically compared with citrus pectins (CP1 and CP2). Mianqiu (MI), a less known cultivar, showed two-fold higher pectin content and titratable acidity than Dajinxing (DA), one of the most common cultivars. DA showed higher starch, insoluble dietary fiber, pasting viscosity and total and extractable (EPP) phenolic compounds. EPP content was almost two-fold higher in DA than MI, resulting in stronger antioxidant properties. All high-methoxyl sugar acid gels exhibited a predominantly elastic response. MI resulted in hawthorn-powder gels with higher elastic modulus (G′) after gel-making (initially stronger gels), and lower G′ increase during storage (hardening) than DA. Citrus pectins (CP2 > CP1) showed higher gel-strength and faster gelling ability than hawthorn pectin gels (DA > MI) based on the lower G’ and lack of gel formation after 90 min of cooling in hawthorn pectin-based gels. The gelation results were closely linked to the starch-to-pectin ratio, purity, and degree of methyl esterification.

The hawthorn (Crataegus pinnatifida Bge.) fruit as a new dietary source of bioactive ingredients with multiple beneficial functions

AbstractThe discovery of new natural sources has brought increased attention to the development of functional foods. The hawthorn (Crataegus pinnatifida Bge.) fruit is an underutilized fruit due to its benefits for human health and good taste. It contains a variety of bioactive ingredients, contributing to its multiple beneficial functions and applications. This review summarized and discussed the main bioactive ingredients, beneficial functions based on in vitro, in vivo, and human studies, and different applications of the hawthorn fruit according to the updated literature in the past 3 years. Hawthorn berries contain phenolic acids, flavonoids, proanthocyanidins, pectin, and many other bioactive components, which have a variety of beneficial functions, such as antioxidant, anti‐inflammatory, antibacterial, antidiabetic, intestinal protection, cardiovascular protection, hepatoprotection, anti‐cancer, and neuroprotection. Its potential molecular mechanism and different food‐related applications such as hawthorn wine and antioxidant drink are discussed in detail in this review. Additionally, hawthorn berries are shown to be safe when consumed within the proper dosage. Collectively, this updated review indicates that the hawthorn fruit can be a new dietary source of bioactive ingredients with multiple beneficial functions and can be affordably developed into functional and medicinal foods for the prevention and management of certain chronic diseases.

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins

In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (L*, a*, and b*) of raw beef tenderloin samples (P < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (P < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 μg/g to 2.5 μg/g, while CEL formation decreased from 17.58 μg/g to 16.63 μg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.

Conserved cold tolerance of Rhagoletis species from different host fruits and elevations in Colorado, USA

AbstractUnderstanding and characterizing how insects tolerate low temperatures is important for predicting their overwintering survival and subsequent geographic spread. This study characterized the cold tolerance of two members of the Rhagoletis genus (Diptera: Tephritidae) in Colorado, USA. Pupae were collected from the infested fruits in late summer and early fall. For the first time, we show that the rosehip fly Rhagoletis basiola Osten Sacken is freeze‐avoidant; overwintering pupae could supercool to temperatures as low as −26°C and survive. Interestingly, the temperature at which ice forms (supercooling point; SCP) did not vary between R. basiola at high (c. 2900 m above sea level [m a.s.l.]) and lower (c. 1650 m a.s.l.) elevations. We also report the apple maggot R. pomonella Walsh infesting an unusual host fruit, the Dolgo crabapple, in close proximity to infested hawthorn trees. R. pomonella infesting hawthorn fruits and crabapples had similar SCPs and survived temperatures as low as −21°C. Pupae from both host fruits also survived prolonged exposure (2 weeks or more) to mild low temperatures (0 to −5°C). Further study into the mechanisms underlying the impressive and conserved cold tolerance of R. pomonella and R. basiola is an interesting avenue for future research.

Current state of research in the field of lollipop adjusted dosage form and the possibility of using alcohol-water extract from hawthorn fruits in this dosage form (review)

Lollipops are a solid dosage form obtained by pouring, containing one or more active ingredients evenly distributed in an appropriate base, and intended for oral disintegration in order to provide a topical effect in the oral cavity and pharynx. As a rule, lollipops have a round shape and a smooth and uniform surface. Technological solutions for obtaining lollipops involve pouring. As a basis for the production of lollipops, a mixture of sucrose and a mixture of glucose, oligosaccharides, and polysaccharides (liquid glucose) are most commonly used (in an approximate ratio of 60:40). The range of this dosage form is small. These are mainly lollipops and lozenges with sage («Natur Produkt Europe B. V.», the Netherlands, OOO «Valent», Russia), hematogen candy (OOO «Vozrozhdenie and Razvitie», Russia), Lasolvan lozenges (Ambroxol) (AO «Sanofi Russia», Russia, «Boehringer Ingelheim International GmbH», Germany). Purpose of the study: to summarize the available literature data on lollipops as a dosage form and the possibilities of their use. Materials and methods. We conducted a literature review of scientific papers over the last 20 years, using the resources of the PubMed and eLIBRARY search engines with the key words below. For this meta-analysis, we used articles that provided evidence on the most current issues regarding lollipops as a dosage form. Results. Lollipops are a convenient adjusted dosage form. The list of available drugs included in this dosage form is limited. The introduction of alcohol-water extract from hawthorn fruits is a promising way to expand the range of dosage forms containing hawthorn. Conclusion. The result of the research was the establishment of prospects for expanding the range of dosage forms through the development of lollipops containing an alcohol-water extract from hawthorn fruits.

Comparison of reverse osmosis (X‐20, RO‐99) and nanofiltration (NF‐270) membranes in the concentration of hawthorn fruit and anise seed extracts

SummaryHawthorn fruit and anise seeds are considered medicinal plants. Both have a long history of medical use, which dates back to traditional medicine and has been supported by scientific studies that have demonstrated their effectiveness in many areas. Through pressure‐driven membrane processing, this study describes an environmentally friendly approach to concentrating bioactive compounds in extracts of these plants. Two reverse osmosis membranes (RO‐99 and X‐20) and one nanofiltration membrane (NF‐270) were tested. The composition of initial extracts and the resulting streams (permeates and concentrates) was compared, and the process efficiency was assessed based on the flux profiles and the contents of examined compounds such as antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC). For the concentration of these extracts, the X‐20 membrane presented the most effective results, showing the lowest overall decrease in permeability. RO99 and NF‐270 followed this. In addition, X‐20 shows the lowest fouling index, followed by RO‐99, and both exhibit reversible contamination. In contrast to the NF‐270 membrane, the contamination was irreversible. Additionally, TPC increased 20 and 18‐fold, respectively, in the final retentate of anise seed extract and hawthorn fruit extract. TFC increased 8‐fold for both extracts compared to the initial content. Furthermore, the process using X‐20 showed an improvement of around 12‐fold for anise extracts, 15‐fold for hawthorn extracts for antioxidant activity by FRAP, and around 9‐fold by the DPPH method for both anise and hawthorn extracts. The phenolic and flavonoids compounds were detected at values &lt;0.4 mg/g in the permeate from X‐20.

Hawthorn Fruit (Crataegus spp.) Polysaccharides Exhibit Immunomodulatory Activity on Macrophages via TLR4/NF-κB Signaling Activation.

The immunostimulatory effects and the involved molecular mechanisms of polysaccharides from hawthorn fruit (Crataegus spp.) have not been well understood. In this study, the chemical composition, monosaccharide composition, uronic acid content, and structural features of hawthorn fruit polysaccharides (HFP) and the two collected fractions were analyzed. Both AF1-2 and AF2 have pectic-like structural features rich in galacturonic acid. AF2 showed superior proinflammatory effects on macrophages which significantly increased the secretion of pro-inflammatory cytokines interleukin-1β, interleukin-6, and tumor necrosis factor-α, but not AF1-2. AF2 was found to activate the nuclear factor-κB signaling pathway with suppressed expression of IκBα but up-regulated expression of p-IκBα and nuclear factor-κB P65. The surface binding site of AF2 on macrophage cells was characterized and toll like receptor-4 was responsible for AF2 induced activation of down-stream nuclear factor-κB signaling pathways. AF2 from hawthorn fruit could be potentially used as a natural source of immunomodulator in functional foods.

Heat, ultrasound, and microwave assisted extraction methods for recovering bioactive components from hawthorn fruit (Crataegus monogyna Jacq.)

AbstractIn this work, an assessment of effective solvents and extraction methods was carried out to recover the bioactive compounds from hawthorn fruit (Crataegus monogyna Jacq.). Extractions assisted by heat, microwave, and ultrasound were carried out using various organic solvents (methanol, ethanol, and isopropanol). pH differential, Folin–Ciocalteu's, and aluminum chloride methods were used to determine total monomeric anthocyanin (TMA), total phenolic compound (TPC), and total flavonoid content (TFC), consecutively. Ferric Reducing Antioxidant Power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl Hydrate (DPPH), and 2,2′- azino- bis (3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) assays were used to measure the antioxidant activity (AA) of the extracts. The outputs revealed that extraction methods and solvents significantly affect anthocyanin concentration, TPC, TFC, AA, and color values of hawthorn fruit extracts. Due to the highest recovered TMA (0.152 ± 0.002 mg ECy3Gl/g of dry weight), TPC (49.14 ± 0.38 mg gallic acid equivalents/g of dry weight), and TFC (18.38 ± 0.19 mg quercetin equivalents/g of dry weight) contents, the ultrasonic-assisted extraction is superior to heat and microwave-assisted extractions. Accordingly, it was also observed that the methanol solvent is more profound than ethanol and isopropanol. Further, the bioactive compounds' content and the extracts' antioxidant activity are shown to be highly correlated. Thus, hawthorn extracts are considered to have antioxidant properties because of their concentrated bioactive compounds.

Chemical properties, antioxidant, and antimicrobial activities of fruit extracts of Crataegus monogyna var. odemisii

Fruit of the Crataegus species (Rosaceae), known as the “Hawthorn” wild plant, has important benefits for human health. The purpose of this study was to determine the chemical properties of one of the local endemic taxa, Crataegus monogyna var. odemisii in west Turkey. Based on the chemical analysis results, antioxidant and antimicrobial activities of fruit extracts, the fruit lipid contents, total phenol, and total flavonoid contents were studied. Five different methods were used to measure antioxidant capacity, namely the CUPRAC, β-Carotene-linoleic acid, DPPH•, ABTS•+, and CUPRAC analyses were used for the measurement of antioxidant capacity. The results showed that the highest antimicrobial activity was against C. albicans, and it was more effective against Gr+ bacteria than Gr- bacteria. The qualitative, as well as quantitative, analyses of lipid contents of the fruits of C. monogyna var. odemisii were made by gas chromatographic analysis. Folin-Ciocalteu reagent was used for determining the total phenolic content, and aluminum chloride was used for determining the flavonoid content. Results revealed that there was a statistically significant relationship between the antioxidant activities and the phenolic and flavonoid contents in the extracts of Hawthorn fruits.

Effects of Hawthorn Flavonoids on Intestinal Microbial Community and Metabolic Phenotype in Obese Rats.

Obesity (OB) is a prevalent metabolic disorder. With the advancement of the economy, the prevention and treatment of obesity is a big problem for the global community. The methods to lose weight include exercise, diet, medicine, and surgery. Compared with other methods, diet regulation is safer and more effective. Hawthorn fruit has the effect of reducing weight, but the mechanism of effectiveness are not clear. In this study, obesity model rats are used to conduct scientific pharmacological research on hawthorn flavonoids. Hawthorn flavonoids can effectively improve the body weight, lipid accumulation, and lipid levels of obese rats. The contents of the colon of rats are analyzed using 16S rDNA sequencing technology. The intestinal microflora in obese rats changed significantly after flavonoids treatment, and they tended to be the control group. Based on liquid chromatography-mass spectrometry, serum metabolomics showed that the metabolites in the serum changed significantly, after hawthorn flavonoids treatment. Hawthorn flavonoids are especially involved in the biological processes of grade bile acid biosynthesis, histidine metabolism, and lipid metabolism. Pearson correlation analysis showed that the disorder of intestinal microorganisms is connected to changes in serum metabolites. These findings give a new idea about how hawthorn flavonoids help with obesity.

Study on the hypotensive effect and mechanism of hawthorn (Crataegus pinnatifida) fruits and hyperoside in spontaneously hypertensive rats.

Hawthorn fruits have a sweet and sour taste, besides having beneficial therapeutic effects on hyperlipidemia, hypertension, and coronary heart disease, making them widely used in food and clinical medicine. However, their hypotensive effects and potential mechanisms of anti-hypertension still need to be elucidated. This study aims to explore the antihypertensive effect of hawthorn and its monomer hyperoside on spontaneously hypertensive rats through pharmacodynamics, serum metabolomics, and in vivo mechanism studies. After 7 weeks of intervention with hawthorn extract and hyperoside, the blood pressure was significantly reduced. Aortic vascular staining results showed that the injury was significantly improved after intervention with hawthorn extract and hyperoside. According to the serum metabolomics study, the main metabolic pathway regulating blood pressure in hawthorn extract and hyperoside groups was the primary bile acid biosynthesis pathway. Quantitative experiments confirmed that the level of bile acid in the model group was significantly different from that in the normal group, while that in the hawthorn group and the hyperoside group was close to that in the normal group. Based on the prediction of bile acid-hypertension related targets and the literature, nine genes involved in bile acid metabolism and inflammatory pathways were selected for further study. The FXR, TGR5, ET-1, NOS3, Akt1, TNF-α, Ptgs2, ACE2 and Kdr mRNA expression levels in the hawthorn extract and hyperoside groups were significantly different from those in the model groups. In summary, hawthorn extract and hyperoside have a hypotensive effect on spontaneously hypertensive rats through bile acid and inflammation related targets. Hence, hawthorn extract has the potential to become a functional food or an alternative therapy for hypertension.