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Publishing Language: Chinese | Open Access

Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review

Wenyi KANG1,2,3 , Lijun MENG1,2,3, Li WANG1,2,3, Jiaojiao QU1,2,3, Lijun LIU1,4 ( ), Changqin LI1,2,3 ( )
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng 475004, China
Functional Food Engineering Technology Research Center, Kaifeng 475004, China
Huaihe Hospital, Henan University, Kaifeng 475004, China
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Abstract

Flowers have a high medicinal value and contain secondary metabolites including flavonoids, volatile oils, organic acids, terpenoids and alkaloids as well as polysaccharides as important active compounds with many functions including antioxidant, anti-inflammatory, hypoglycemic, hypolipic, anti-tumor, and immunoenhancing properties. In this article, the progress in the chemical composition and biological activity of polysaccharides in flowers in the past five years is summarized, and future research directions and application prospects are discussed. Through this review, we hope to provide an impetus for further research on flower-derived polysaccharides and provide reference for the development and utilization of related health products.

Keywords

flowerspolysaccharideschemical constituentsbioactivity
CLC number: R282.71 Document code: A Article ID: 1002-6630(2022)01-0001-13

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Food Science
Volume 43 Issue 1,
January 2022
Pages 1-13
DOI: 10.7506/spkx1002-6630-20210813-176

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Cite this article:
KANG W, MENG L, WANG L, et al. Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review. Food Science, 2022, 43(1): 1-13. https://doi.org/10.7506/spkx1002-6630-20210813-176

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Received: 13 August 2021
Published: 15 January 2022
© Beijing Academy of Food Sciences 2022.

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