Quercetin is increased in heat-processed Cuscuta campestris seeds, which enhances the seed's anti-inflammatory and anti-proliferative activities

► The chemical constituent profile of Cuscuta campestris changes significantly after plain stir-baking. ► The compound that increases most significantly in the processed seeds is quercetin (23 fold). ► Cuscuta seeds exhibit anti-inflammatory and antiproliferative activities. ► The processed seeds exhibit higher anti-inflammatory activity against RAW264.7 cells and higher antiproliferative activity against MDA-MB-231 and MCF-7 cells. ► Quercetin aglycone in Cuscuta campestris seeds plays an important role in its bioactivities.