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taste-active compound; heilaohu; 9-norlignans; antioxidant activity; drug-like; human health; chemometrics; lignan; bitterness; red-flowered Chinese magnolia vine; antioxidant; ruminant; secoisolariciresinol diglucoside; quantification; intermolecular interactions; cattle; anti-inflammatory activity; acyl-Claisen; LOX; seed; food groups; microtubules; anti-proliferative; acetylcholinesterase inhibitors; flax; arylnaphthalene lignan; epiboly; aryldihydronaphthalene lignan; multiple bioactive components; enterolignan; total synthesis; genetic; synthesis; cultivated; cell cycle; chronic diseases; national databases; oxidation; chemical components; molecular dynamics; COX; lignans; hydroxycinnamic acid; chemical structures; Chinese magnolia vine; stereoselective synthesis; sPLA2; Bursera fagaroides; in silico studies; antibacterial activity; semisynthesis; dibenzyl butyrolactones; flavonoid glycoside; lignan glycoside; chemical characterization; hydroxymatairesinol; podophyllotoxin; Lespedeza cuneata; Bursera; oak ageing; Schisandrae Chinensis Fructus; F-actin; cultivar; UHPLC-MS/MS; bioactivity; podophyllotoxin-type lignans; harmonized databases; graph theory; antioxidants; health promotion; simultaneous quantitation; natural products; dietary intake; cell migration; Lignan; chemical space; diet; Lauraceae; pharmacokinetic; cytotoxicity; tujia ethnomedicine; flavonolignans; flavonol; adipocyte and osteoblast differentiation; Burseraceae; environment; dietary lignans; phytochemical analysis; Schisandra chinensis; animal health; neolignans; Schisandra rubriflora; cancer; norlignans; wild