Processing reduces diester diterpenoid alkaloids content of fuzi products, resulting in reduced toxicity and modified bioactivities.

Fuzi is a generic term for various processed products of the lateral roots of Aconitum carmichaelii Debeaux, with a long history of medicinal use including hypoglycemic, anti-inflammatory, and immunity-enhancing. However, the toxicity of Fuzi limits its widespread use. Different processing methods have been used to minimize toxicity and improve the medicinal properties of Fuzi. Three processed Fuzi products were prepared according to Chinese Pharmacopoeia and their chemical compositions were qualitatively and quantitatively analysed using UPLC-MS. The toxicity, antioxidant properties and bioactivity changes were assessed in Caenorhabditis elegans. A total of 99 compounds were preliminarily identified, and a subsequent multivariate analysis showed significant differences among the different processed products in terms of chemical compositions. The processing led to a significant loss of alkaloids, decrease in the contents of total polyphenols and flavonoids, and a decrease in antioxidant capacity while increasing the total polysaccharide and uronic acid contents in Yan Fuzi and Hei Shunpian as well as the content of monoester diterpenoid alkaloids in Hei Shunpian and Bai Fupian. Furthermore, the processed products prevented cold stress in C. elegans. In conclusion, processing altered the composition and reduced the toxicity of Fuzi and led to differences in the pharmacological activities of different processed Fuzi products. These results provide a theoretical basis for the in-depth pharmacological study and application of processed products of Fuzi.