ReviewCurrent research in food science2025
The development prospects of morel polysaccharides as potential food functional factors: From acquisition routes to structural characteristics, derivatives, biological activity and beyond.
Review in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Pharmacokinetic Profiling Evaluation ofMarine drugs · 2026Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
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 application of morel polysaccharides in the future were discussed. This review offers valuable perspectives for future research and practical utilization of morel polysaccharides.
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Registered trials
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