Isolation and purification of carbohydrate components in functional food: a review.
- 2024-07-23
- RSC advances 14(32)
- Chao Ji
- Ying Ma
- Yuxin Xie
- Junli Guo
- Haoran Ba
- Zheng Zhou
- Kongxiang Zhao
- Min Yang
- Xiahong He
- Wenjie Zheng
- PubMed: 39045398
- DOI: 10.1039/d4ra02748e
Study Design
- Type
- Review
Medicinal plants, increasingly utilized in functional foods, possess potent therapeutic properties and health-promoting functions, with carbohydrates playing a crucial role and exhibiting a range of effects, such as antioxidant, antitumor, immune-enhancing, antibacterial, anticoagulant, and hypoglycemic activities. However, comprehensively, accurately, rapidly, and economically assessing the quality of carbohydrate components is challenging due to their diverse and complex nature. Additionally, the purification and identification of carbohydrates also guarantee related efficacy research. This paper offers a thorough review of research progress carried out by both domestic and international scholars in the last decade on extracting, purifying, separating, identifying, and determining the content of carbohydrate components from functional foods, which are mainly composed of medicinal plants, and also explores the potential for achieving comprehensive quantitative analysis and evaluating structure-activity relationships of carbohydrate components. These findings aim to serve as a valuable reference for the future development and application of natural carbohydrate components in functional food and medicine.