The genus is a medicinal plant that has been used as food for a long time, containing various biologically active compounds, including polysaccharides, saponins, flavonoids, alkaloids, and many others. , like other Chinese herbal plants, can be employed as natural medicines, exhibiting a reduced incidence of adverse effects compared to synthetic pharmaceuticals. Flavonoids are key biomarkers that indicate the quality of the genus , and constitute one of the primary active ingredients. Additionally, flavonoids exhibit a range of nutritional, biological and health-promoting characteristics, including antibacterial, antioxidant, anti-inflammatory, antitumor, and hypoglycemic properties. This paper reviewed biosynthesis and bioactivities of flavonoids from the genus . We hope that this paper would ultimately serve as a valuable reference for the development of flavonoid-related functional foods from the genus .