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2024
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What are the properties of polysaccharides and what are plant polysaccharides
Classification:
【Summary Description 】Polysaccharides are polymeric sugar macromolecular carbohydrates composed of at least more than 10 monosaccharides, which are composed of the same monosaccharides, such as starch, cellulose and glycogen. Polysaccharides composed of different monosaccharides are called heteropolysaccharides, such as arabic gum, which is composed of pentose and galactose. Polysaccharide is not a pure chemical substance, but a mixture of substances with different degrees of polymerization. Polysaccharides are generally insoluble in water, have no sweetness, cannot form crystals, and have no reduction and variable rotation. Polysaccharides are also glycosides, so they can be hydrolyzed. In the process of hydrolysis, a series of intermediate products are often produced, and finally monosaccharides are completely hydrolyzed.
Polysaccharides are polymeric sugar macromolecular carbohydrates composed of at least more than 10 monosaccharides, which are composed of the same monosaccharides, such as starch, cellulose and glycogen. Polysaccharides composed of different monosaccharides are called heteropolysaccharides, such as arabic gum, which is composed of pentose and galactose. Polysaccharide is not a pure chemical substance, but a mixture of substances with different degrees of polymerization. Polysaccharides are generally insoluble in water, have no sweetness, cannot form crystals, and have no reduction and variable rotation. Polysaccharides are also glycosides, so they can be hydrolyzed. In the process of hydrolysis, a series of intermediate products are often produced, and finally monosaccharides are completely hydrolyzed.
1. what is plant polysaccharide?
Plant polysaccharide is a kind of polysaccharide composed of more than 10 monosaccharides produced by cell metabolism, which is a kind of biological macromolecules widely used in food. Astragalus polysaccharide, ginseng polysaccharide, lycium barbarum polysaccharide and so on have been studied deeply.
There are many types of plant polysaccharides, which can be divided into two categories according to their functions: one is to form supporting tissues and store nutrients for plants; the other is polysaccharides with special activities, such as assisting digestion, anti-fatigue, anti-virus, antibacterial and anti-inflammatory, Anti-aging, anti-radiation, anti-tumor, hypoglycemic, hypolipidemic and immune regulation.
2. the efficacy of plant polysaccharides
1. Enhance cellular immunity and inhibit tumor
Plant polysaccharides can enhance cellular immunity and inhibit tumor, by increasing the number and function of lymphocytes and macrophages, improving immunity and inhibiting the synthesis of tumor genes. It has inhibitory or killing effect on tumor cells.
2. Lowering blood sugar and preventing cardiovascular and cerebrovascular diseases
Plant polysaccharides can reduce blood sugar and blood fat, effectively protect and repair islet cells, regulate glucose metabolism enzyme activity, reduce blood sugar levels, and have significant preventive and therapeutic effects on diabetes; they can also reduce blood cholesterol and triglyceride levels, and have significant anticoagulant and antithrombotic effects, reducing the probability of cardiovascular disease.
3, anti-aging, anti-fatigue
Plant polysaccharides can antioxidant, anti-aging, anti-fatigue, can inhibit and scavenge free radicals; can promote the release of superoxide dismutase SOD, enhance the body's ability to scavenge free radicals and antioxidant capacity, enhance physical strength, anti-fatigue, anti-aging.
4 Other effects
In addition, plant polysaccharides also have antibacterial, anti-inflammatory, anti-virus, enhance the body's anti-radiation damage function, protect cells, inhibit the harm of various bacteria and viruses.
Safety and Application Range of 3. Plant Polysaccharides
Plant polysaccharides are widely present in various plants and have very high safety. At present, plant polysaccharides have been widely used in health food, medicine and clinical research, and become a hot spot in the field of food science, natural medicine, biochemistry and life science.