Bai Shao (Paeonia lactiflora) (Paeonia lactiflora)

Bai Shao (Paeonia lactiflora) root is primarily valued for its bioactive compounds rather than conventional macronutrients. Key bioactive constituents include: Paeoniflorin (the dominant monoterpene glycoside, comprising approximately 2–5% of dry root weight, typically 20–50 mg/g in dried root preparations), which is the principal pharmacologically active compound responsible for analgesic, anti-inflammatory, and hepatoprotective effects. Albiflorin is present at approximately 1–3% dry weight, contributing to smooth muscle relaxation. Oxypaeoniflorin and benzoylpaeoniflorin are present in smaller concentrations (~0.1–0.5% dry weight). Paeonol (a phenolic compound) occurs at approximately 0.5–1% dry weight with demonstrated anti-inflammatory properties. Gallic acid and its derivatives (tannins, including 1,2,3,4,6-penta-O-galloyl-β-D-glucose) are present at roughly 1–3% dry weight, contributing antioxidant activity. Polysaccharides constitute approximately 15–20% of dry weight, supporting immunomodulatory effects. Crude protein content is modest at approximately 5–8% dry weight, with limited bioavailability as a dietary protein source. Carbohydrates (including starch) comprise roughly 40–50% dry weight. Fat content is minimal, under 2% dry weight. Calcium is present at approximately 800–1200 mg/kg dry weight; iron at 50–100 mg/kg; potassium at 3000–5000 mg/kg. Bioavailability note: Paeoniflorin undergoes hydrolysis by intestinal microbiota to paeonimetabolin compounds, enhancing systemic absorption; oral bioavailability of paeoniflorin is estimated at 3–5% in its native form but increases significantly with gut microbial conversion.