Issue 32, 2024

Isolation and purification of carbohydrate components in functional food: a review

Abstract

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.

Graphical abstract: Isolation and purification of carbohydrate components in functional food: a review

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Article information

Article type
Review Article
Submitted
13 apr 2024
Accepted
09 jul 2024
First published
23 jul 2024
This article is Open Access
Creative Commons BY license

RSC Adv., 2024,14, 23204-23214

Isolation and purification of carbohydrate components in functional food: a review

C. Ji, Y. Ma, Y. Xie, J. Guo, H. Ba, Z. Zhou, K. Zhao, M. Yang, X. He and W. Zheng, RSC Adv., 2024, 14, 23204 DOI: 10.1039/D4RA02748E

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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