## 1 Introduction  
People have long relied on biological resources such as plants, animals, and microbes to treat and prevent illnesses [1]. In recent years, the Western medical system has become more accepting of herbal remedies and has begun testing their chemical constituents as treatments for a variety of disorders as it has become educated about their nutritional qualities, biological activity, and health advantages [2]. Several commercial pharmaceuticals currently on the market, including digoxin, atropine, silymarin, teniposide, and aescin, were created from plants and other biological resources. Consequently, understanding how natural products have traditionally been used is crucial for both the discovery and development of new drugs [3]. _Handraanthus impegiensisus_, a member of the Bignoniaceae family, is native to and distributed throughout North, Central, and South America, from northern Mexico south to northern Argentina, and features purple flowers [4; 5]. _Handraanthus impeginismum_ (Mart. ex DC.) [PERSON], synonym tabebuia impegtiinosa (Mart. ex DC.) Standl., or tabebuia wellanedae Lor. ex Griseb [6]. Herbal items derived from Tabebuia bark are referred to as taheebo, ipe roxo, pau d'arco, and lapacho [7]. Taheebo/lapacho has historically been used to treat digestion-related problems, diabetes, prostatitis, syphilis, cancer, fungal infections, and allergies [8]. For centuries, Brazilians have used this herb as an analgesic, anti-inflammatory, and antiophidic against the venom of snakes [9; 10]. Additionally, the inner part of the bark is used to cure boils, ulcers, fever, diarrhea, arthritis, and prostate inflammation [11]. This inner bark can be used to make a poultice or concentrated tea to relieve a variety of skin-inflammatory conditions [12]. The FDA (Food and Drug Administration) has designated taheebo/lapacho tea as a nutritional supplement \"herb recommended to treat diseases and cancer indications\" [13]. The FDA has classified taheebo/lapacho as \"generally recognized as safe\" (GRAS). Although single chemicals, such as lapach, have demonstrated Vitamin K toxicity, the combination of ingredients in Red Lapacho tea appears to negate that toxicity because it contains some pro-vitamin K compounds [14]. Various components, including iridoids, benzoic acids, coumarin derivatives, flavonoids, quinones, furanonaphthoquinones, anthraquinones, cyclopentene, dialdehydes, benzaldehyde derivatives, and naphthoquinones, have been identified in taheebo [13; 15]. Some members of this genus contain lapacol and \(\beta\)-lapachone, which act by preventing the growth of tumor cells during the glycolysis process [16; 17]. Both have shown significant anticancer effects in vitro [13]. Recent studies have shown that both crude extracts of taheebo and compounds isolated from those extracts have demonstrated a variety of pharmacoological functions, such as anti-obesity, anti-posoriatic, antifungal, anti-inflammatory, and anti-cancer effects [3]. Previously, it was reported that water and ethanol extracts of taheebo showed anti-inflammatory activity [12; 18]. Also, methanol, butanol, and water extracts of taheebo displayed dose-dependent antioxidant activity [19]. Furthermore, an n-butanol extract of taheebo prevented adipocyte accumulation, promoted weight loss, and decreased fat mass in mice [20]. Moreover, a water extract of taheebo suppressed the growth of the breast cancer cell line MCF-7 [21]. Ethanol extracts of taheebo exhibited antinociceptive activity [18], immunomodulatory efficacy by inhibiting proliferation and activation of IL-2-independent T-lymphocytes [22], anti-osteoarthritis effects by minimizing cartilage degeneration [23], and anti-depression activity in forced swimming and tail suspension experiments [24]. Puffing is a food processing method that treats high temperatures in a short period of time to gelatinize starch present in food, inactivate enzymes that cause rancidity of lipids, destroy naturally occurring harmful substances, and deodorize and transform raw ingredients.