The development prospects of morel polysaccharides as potential food functional factors: From acquisition routes to structural characteristics, derivatives, biological activity and beyond.

ABSTRACT: There is a need for new functional food sources to meet people's pursuit of high-quality life and maintain a healthier physique. Morel polysaccharides is considered to be a potential functional food factor considering their abundant material sources, high nutritional quality and reliable safety, which has attracted increasing attention. Therefore, this review describes the latest developments in the bioactivity and nutritional value of the polysaccharides, with a particular focus on the extraction techniques and chemical modifications of morel polysaccharides. Moreover, the similarities and differences in the structure, physicochemical properties, derivatives, and bioactivity of morel polysaccharides sourced from various origins were summarized. Finally, the challenges faced by the wide ap

SUBMITTER: Guo W 

PROVIDER: S-EPMC12280347 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature