Nowadays, tons of bioactive compounds, especially polysaccharides with functional properties have been discovered, mainly those isolated from natural sources. With the appropriate harvesting of natural products, suitable extraction and precipitation methods, purification, characterization, the bioactive properties have been reported with the effects of antioxidant, antitumor, immunomodulatory, immunostimulatory, inflammatory, antinociception, anticoagulant, antiviral, antiprotozoal, antibacterial, antilipemic, or lipid-lowering. The molecular chemical structures, functional groups and mechanisms need to be investigated precisely and clearly as a supplementing background of knowledge. Based on the foundation of basic science in chemistry and biology, the future exploration of novel nutraceuticals and supplements needs to be developed continuously to serve the demand for complementary medicine, disease prevention, and management.
As mentioned above, researchers and scientists have focused on searching for new ingredients to design functional foods with high potential properties for human health. Nowadays, the increased interest in food-derived bioactive polysaccharides by researchers and consumers has risen dramatically as an alternative to pharmacological treatments and personalized food for the prevention of health diseases. We welcome in this research topic articles, review papers including but not limited to the following themes:
- Fabrication, characterization, and application of different polysaccharide-based delivery systems.
- The use of polysaccharides to mediate carbohydrate digestion and thus manipulate the nutritional quality of foods.
- The use of polysaccharides as pharmaceuticals and medical biomaterials to overcome the effects of metabolic syndrome
- Bioactive polysaccharides produced and functionalized from sugar-based materials for developing novel products in the field of functional foods
- Metabolites of polysaccharides in the gastrointestinal tract
- All fields of polysaccharide materials, including natural, synthetic, and modified polysaccharides, with new functions and applications, especially in therapeutic and health-promoting properties as personalized foods.
Nowadays, tons of bioactive compounds, especially polysaccharides with functional properties have been discovered, mainly those isolated from natural sources. With the appropriate harvesting of natural products, suitable extraction and precipitation methods, purification, characterization, the bioactive properties have been reported with the effects of antioxidant, antitumor, immunomodulatory, immunostimulatory, inflammatory, antinociception, anticoagulant, antiviral, antiprotozoal, antibacterial, antilipemic, or lipid-lowering. The molecular chemical structures, functional groups and mechanisms need to be investigated precisely and clearly as a supplementing background of knowledge. Based on the foundation of basic science in chemistry and biology, the future exploration of novel nutraceuticals and supplements needs to be developed continuously to serve the demand for complementary medicine, disease prevention, and management.
As mentioned above, researchers and scientists have focused on searching for new ingredients to design functional foods with high potential properties for human health. Nowadays, the increased interest in food-derived bioactive polysaccharides by researchers and consumers has risen dramatically as an alternative to pharmacological treatments and personalized food for the prevention of health diseases. We welcome in this research topic articles, review papers including but not limited to the following themes:
- Fabrication, characterization, and application of different polysaccharide-based delivery systems.
- The use of polysaccharides to mediate carbohydrate digestion and thus manipulate the nutritional quality of foods.
- The use of polysaccharides as pharmaceuticals and medical biomaterials to overcome the effects of metabolic syndrome
- Bioactive polysaccharides produced and functionalized from sugar-based materials for developing novel products in the field of functional foods
- Metabolites of polysaccharides in the gastrointestinal tract
- All fields of polysaccharide materials, including natural, synthetic, and modified polysaccharides, with new functions and applications, especially in therapeutic and health-promoting properties as personalized foods.
