Natural plant polysaccharides: structural characteristics, biological activities, and recent advances in food applications.

Authors

Xuemei Ma, Baotang Zhao, Jing Zhang, Shengfang Wang, Guofeng Li, Yulong Huang, Qi Liang, Jing He, Yongpei Xiao, Jishan He

Published in

Food science and biotechnology. Volume 35. Issue 9. Pages 2437-2453. Epub Feb 12, 2026.

Abstract

Polysaccharides are natural macromolecules possessing diverse biological activities, holding significant value for functional food development. This paper reviews the latest advances in extraction techniques, structure-activity relationships, and innovative application formats of naturally occurring bioactive polysaccharides derived from plants. It introduces emerging green extraction methods and details their biological activities, such as immunomodulation and antioxidant effects, which underpin their use as functional food ingredients, natural additives, and systemic modulators. Current challenges, including high extraction costs and the lack of standardized evaluation, are discussed. Future prospects indicate that green processing, in-depth mechanistic research, and personalized nutrition represent key directions for advancing this field.

PMID:
42534536
Bibliographic data and abstract were imported from PubMed on 31 Jul 2026.

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