Purpose: This article summarizes natural products that target the MAPK-signaling pathway in cancer therapy. The classification, chemical structures, and anti-cancer mechanisms of these natural products are elucidated, and comprehensive information is provided on their potential use in cancer therapy. Methods: Using the PubMed database, we searched for keywords, including “tumor”, “cancer”, “natural product”, “phytochemistry”, “plant chemical components”, and “MAPK-signaling pathway”. We also screened for compounds with well-defined structures that targeting the MAPK-signaling pathway and have anti-cancer effects. We used Kingdraw software and Adobe Photoshop software to draw the chemical compound structural diagrams. Results: A total of 131 papers were searched, from which 85 compounds with well-defined structures were selected. These compounds have clear mechanisms for targeting cancer treatment and are mainly related to the MAPK-signaling pathway. Examples include eupatilin, carvacrol, oridonin, sophoridine, diosgenin, and juglone. These chemical components are classified as flavonoids, phenols, terpenoids, alkaloids, steroidal saponins, and quinones. Conclusions: Certain MAPK pathway inhibitors have been used for clinical treatment. However, the clinical feedback has not been promising because of genomic instability, drug resistance, and side effects. Natural products have few side effects, good medicinal efficacy, a wide range of sources, individual heterogeneity of biological activity, and are capable of treating disease from multiple targets. These characteristics make natural products promising drugs for cancer treatment.

Frankincense is a resin drug used widely in the medical field. Comprehensive qualitative and quantitative analyses of the differences in the chemical composition of frankincense, stir-fried frankincense and vinegar frankincense were done by combining GC-MS and LC-MS. GC-MS revealed six chemical compositions with high content in frankincense: β-ocimene, 1-octanol, acetic acid, octyl ester, nerolidol, lauric acid and incensole acetate. LC-MS revealed eight more widely studied chemical compositions: 11-keto-β-boswellic acid, β-elemolic acid, acetyl-11-keto-β-boswellic acid, β-elemonic acid, α-boswellic acid, β-boswellic acid, 3-O-acetyl-α-boswellic acid and 3-O-acetyl-β-boswellic acid. In addition, the chemical composition of frankincense was identified by the fragmentation information afforded by LC-MS.

Background: Huangjiu has diverse flavor characteristics across four official sweetness classifications, and complementary analytical measurements can provide a more detailed comparison of volatile profiles among commercial products. Methods: Commercial Huangjiu samples representing dry, semi-dry, semi-sweet, and sweet types from the same manufacturer were characterized using an electronic nose, HS-SPME-GC-MS, and GC-IMS. Results: E-nose responses indicated differences in response patterns among the four commercial products. HS-SPME-GC-MS tentatively identified 56 volatile compounds, while GC-IMS tentatively identified 54 volatile compounds, excluding the internal standard. The two platforms were complementary: GC-MS provided broader compound coverage, while GC-IMS showed enhanced sensitivity toward low-molecular-weight volatile compounds. Comparative analysis revealed differences in volatile composition and identified differential volatile compounds associated with sample separation in the fitted models. Conclusion: These findings provide a comparative chemical basis for understanding the quality characteristics of commercial Huangjiu with different sweetness classifications and demonstrate the value of integrating complementary analytical techniques for fermented food characterization and quality evaluation.