“…Scrophularia ningpoensis (Family Scrophulariaceae), commonly known as Ningpo figwort or Chinese figwort, is used since centuries as an ingredient of Chinese herbal tea for its antipyretic, anti‐inflammatory, antioxidant, anti‐angiogenic, neuroprotective, antidepressant, cardiovascular‐protective, antidiabetic, immunostimulating, memory enhancing and antineoplastic properties. The main active chemical constituents identified to be responsible for these properties include angoroside C, acetoside, sibirioside A, 6‐O‐caffeoyl sucrose and oligosaccharides of raffinose, stachyose and verbascose . Although it was recently reported by a study that harpagoside, a chemical constituent of S. ningpoensis , along with other Chinese herbs ( P. notoginseng , S. miltiorrhiza and A. membranaceus ) is responsible for the antidiabetic retinopathy potential of clinically established Chinese capsules Fufang Xueshuantong, certain other constituents of S. ningpoensis also posses this potential.…”