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Review Article | Open Access

Therapy and mechanism of natural polysaccharides for atopic dermatitis treatment

Wenjie Wanga,b, Lijun Shaoa,b, Xiao Jiangc, Qiulu Chua,b, Jian Xiaoa,b, Shufang Wua,b( )
Jiangsu Co-Innovation Center of Effi cient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
Department of Forest Biomaterials, North Carolina State University, Raleigh 27695, USA

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

Atopic dermatitis (AD) is a common multifactorial skin disease characterized by chronic inflammation, unbearable itching, and significant physical and mental burden on patients. In recent years, there has been extensively studied on the use of natural polysaccharides in anti-inflammatory therapy, due to their low toxicity and multi-target pharmacological activity. The unique biological activities of polysaccharides from natural sources as functional food additives and cosmeceuticals present a new option for the treatment of AD. This review aims to summarize the pathogenesis of AD, the therapeutic effects, and the mechanisms of natural polysaccharides, as well as discuss the limitations and prospects of these compounds in the treatment of AD. The insights provided in this review can serve as references and inspiration for the development of applications of natural polysaccharides in the treatment of AD.

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Food Science and Human Wellness
Article number: 9250101

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Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

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Cite this article:
Wang W, Shao L, Jiang X, et al. Therapy and mechanism of natural polysaccharides for atopic dermatitis treatment. Food Science and Human Wellness, 2025, 14(5): 9250101. https://doi.org/10.26599/FSHW.2024.9250101

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Received: 28 August 2023
Revised: 10 October 2023
Accepted: 07 November 2023
Published: 18 April 2025
© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).