ReviewFood chemistry: X2024
Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed.
- Oligosaccharide prebiotics in functional foods and therapeutics: innovations and challenges.3 Biotech · 2026Review
- Advances in the Preparation, Characterization, and Bioactivity of Oligosaccharides From Traditional Chinese Medicine Polysaccharides: A Comprehensive Review.Chemistry & biodiversity · 2026Review
- Codonopsis pilosula polysaccharides: structural characteristics, structure-activity relationships, biological activities, and potential applications.Frontiers in chemistry · 2026Review
- Cereal biomass-derived xylo- and malto-oligosaccharides as next-generation prebiotics: a comprehensive review of sustainable production and translational benefits for human and animal gut microbiota.Frontiers in microbiology · 2026Review
- Microbiome-dependent functional responses to structurally distinct oligosaccharides revealed by metaproteomics.NPJ biofilms and microbiomes · 2025Article
- Oligosaccharides: a comprehensive review of various types, biological activities and emerging health benefits.Archives of microbiology · 2025Review
- The Impact of Human Milk Oligosaccharides on Antibiotic-Induced Microbial Dysbiosis and Gut Inflammation in Mice.Antibiotics (Basel, Switzerland) · 2025Article
- Antioxidant capacities and in vitro anti-microbial activities of rice (Oryza sativa var Bajong) from Borneo.BMC chemistry · 2025Article
- Supplementation with Lentil (Foods (Basel, Switzerland) · 2025Article
- Article
- Effects of Diet Xylooligosaccharide Supplementation on Growth Performance, Carcass Characteristics, and Meat Quality of Hu Lambs.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiological properties. Their research and production involve many disciplines such as medicine, chemical industry, and biology. Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflammatory, antioxidant, and lipid-lowering properties. Therefore, the industrial applications of oligosaccharides have increased rapidly in the past few years. It has great prospects in the field of food and medicinal chemistry. This review summarized the preparation, structural features and biological activities of oligosaccharides, with particular emphasis on the application of functional oligosaccharides in the food industry and human nutritional health. It aims to inform further research and development of oligosaccharides and food chemistry.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.