Wu Zhu Yu (Evodia rutaecarpa)

Wu Zhu Yu (Evodia rutaecarpa) is not consumed as a nutritional food but as a medicinal herb, so macronutrient profiling (carbohydrates, fats, protein) is not clinically relevant at typical dosage (1.5–5 g dried fruit per decoction). Key bioactive compounds include: Alkaloids – Evodiamine (approx. 0.2–1.5% w/w of dried fruit), Rutaecarpine (approx. 0.1–1.0% w/w), Dehydroevodiamine (approx. 0.05–0.5% w/w), and Synephrine (trace amounts); these are the primary pharmacologically active constituents responsible for thermogenic, analgesic, and anti-inflammatory effects. Quinolone alkaloids – including 1-methyl-2-undecyl-4(1H)-quinolone. Limonoids – Evodin, Limonin, and related bitter terpenoids (collectively ~0.5–2.0% w/w), contributing to the intensely bitter flavor and gastric-stimulating properties. Essential/Volatile oils – approximately 2–6% of dried fruit, containing Ocimene, Myrcene, β-Pinene, and Evodia-specific sesquiterpenes; these contribute to the aromatic warming quality. Flavonoids – including Quercetin and Isorhamnetin glycosides (trace to minor concentrations, ~0.1–0.3%). Minerals – trace amounts of potassium, calcium, magnesium, iron, and zinc are present but not at nutritionally significant levels given typical medicinal doses. Vitamins – no significant vitamin content at therapeutic dosages. Fiber – present in the fruit matrix but negligible at medicinal doses. Bioavailability notes: Evodiamine has relatively low oral bioavailability (estimated ~10–20% in animal models) due to extensive first-pass hepatic metabolism and P-glycoprotein efflux; co-administration with warm water decoction (traditional preparation) may modestly improve solubilization. Rutaecarpine undergoes significant CYP1A2-mediated metabolism, which also limits systemic availability. Decoction preparation (boiling 10–20 minutes) effectively extracts alkaloids and limonoids but may reduce volatile oil content. Bioavailability of alkaloids may be enhanced when combined with other traditional formula herbs (e.g., Sheng Jiang/fresh ginger) that modulate gastrointestinal absorption.