Arctii fructus, a widely utilized traditional Chinese medicinal herb, possesses therapeutic properties such as dispersing wind-heat, detoxifying, relieving sore throat, promoting lung qi circulation, and facilitating rash eruption. Arctii Fructus has long history of processing, and there were records of steaming with wine as early as the Southern and Northern Dynasties. Subsequently, various methods such as stir-frying, roasting, and boiling have been developed. After processing, Arctii fructus exhibits a moderated cold and slippery properties, making it more suitable for clinical application. Contemporary research has identified that the primary chemical constituents of Arctii fructus include lignans, volatile oils, fatty acids, and others, which exhibit pharmacological effects such as anti-tumor, anti-diabetic, anti-inflammatory, and anti-viral activities. This article reviews ancient and modern herbal and medical classics, along with relevant Chinese and international literature and materials, to discuss the historical evolution of processing, chemical composition, and pharmacological effects of Arctii fructus, aiming to provide a reference for further research on Arctii fructus.

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