What are the polysaccharide foods and what are the foods that belong to polysaccharides

Polysaccharides are a kind of polymers that are widely present in animal cell membranes, plants, and microbial cell walls. Polysaccharides have anti-cancer effects, and a large number of pharmacological and clinical studies have shown that polysaccharides can improve the body's immunity, promote cytokine production, and have anti-tumor, antioxidant and anti-fatigue effects.

With the in-depth study of the activity and mechanism of action of polysaccharides, people have begun to pay more attention to the role of polysaccharides, which will have a certain effect on lowering blood lipids, and there will be more foods containing polysaccharides. For example, magic fish, pumpkin, wolfberry, gentian, white shou wu, jade mussel, green willow, schisandra chinensis, cactus, etc., it can be seen that polysaccharides have the functions of **, lipid-lowering, and laxative.

There are more benefits of polysaccharides, and there will be more foods with polysaccharides, we can according to our own situation, through foods containing polysaccharides, play a role in lowering blood lipids, for the role of polysaccharides, we have understood, but when we choose polysaccharide food, we are worried that it will affect the health of the body because of the high sugar content, we can rest assured, there are more polysaccharide foods, we can match at will.

1. Candied fruit is a kind of product made of fruits and vegetables as the main raw materials, with (or without adding) food additives and other auxiliary materials, and cured (or not pickled) by sugar or honey or salt. Including candied fruits, preserved fruits, preserved fruits, huahua, fruit cakes and fruit pills.

2. Candy is a kind of candy and pastry, which refers to a snack with sugar as the main ingredient. If a fruit or nut food is coated with sugar, it is called a sweet (e.g. sugar gourd). In a broad sense of Asian culture, chocolate and chewing gum are often considered as a type of candy.

In Europe and the United States, candy refers only to products made from white sugar or maltose.

3. Kiwifruit, also known as kiwifruit. China is the origin of kiwifruit, which was introduced to New Zealand in the early 20th century. On November 6, 2008, at the International Kiwifruit Conference held in New Zealand, more than 200 experts from 19 countries around the world unanimously agreed:

China is the origin of kiwifruit, and the origin of kiwifruit in the world is in Wuduhe Town, Yiling District, Yichang City, Hubei Province.

4. Lycium barbarum is a plant of the Solanaceae family and Lycium barbarum. Goji barbarum is a general term for the genus Lycium barbarum species such as commercial wolfberry, Ningxia wolfberry, and Chinese wolfberry. Most of the wolfberries used for daily consumption and medicine are the fruits of Ningxia wolfberry, and Ningxia wolfberry is the only variety included in the 2010 edition of the Chinese Pharmacopoeia.

5. Pumpkin is a species of pumpkin in the Cucurbitaceae family, an annual creeping herbaceous plant, the stem is often rooted, the petiole is stout, the leaves are broadly ovate or oval, the quality is slightly soft, the leaf veins are raised, the tendrils are slightly thick, monoecious, the fruit peduncle is stout, there are ridges and grooves, different from variety, there are often several longitudinal grooves or none outside, the seeds are numerous, oblong or oblong.

Which foods are high in polysaccharides.

Pumpkin stuffed pumpkin flower stuffed is a delicacy rich in polysaccharides, the main ingredients are pumpkin flowers, pork, etc., the taste is delicious and sweet, is a home-cooked recipe.

Blueberry agaricus powder soaked in water.

Blueberry agaricus powder is composed of blueberry powder, agaricus extract, cherry powder, vitamin C, etc., rich in polysaccharides and selenium, and is a better one of the known polysaccharide foods.

Goji berry soup. Goji berry soup seems to be a dish that many friends will make, but specifically what kind of wolfberry soup to make, some friends will feel very nerve-wracking, in fact, random matching, taste and effect will not be very bad.

Buckwheat tea soaked in water.

There are many varieties of buckwheat tea, which is a kind of cereals that have become very popular recently, but there is only one that is really good, and that is buckwheat tea rich in natural selenium.

Kiwifruit Kiwifruit not only contains organic substances such as kiwi nut, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acids required by the human body, but also rich in vitamin C, grape acid, fructose, citric acid, malic acid and fat. You can eat more on weekdays.

Foods such as shiitake mushrooms, lion's mane mushrooms, white fungus, kelp, kiwifruit, ginseng, and cordyceps sinensis contain polysaccharide complexes, which have been shown to have certain anti-cancer effects.

In addition to sweets, there are starch-rich foods such as bread, steamed buns, taro, potatoes, and dragon fruit.

Foods high in sugar include honey, sugar, brown sugar, flour, sugar cane, sweet potato, jujube, sugar beet and fruits.

Polysaccharide is a class of carbohydrates with complex molecular structure and large amounts of sugars formed by the condensation and loss of water of multiple monosaccharide molecules. In addition to simple sugars such as fructose, galactose, glucose, etc., the sugars composed of monosaccharides are polysaccharides, starch, glycogen, cellulose, agar, etc. are all polysaccharides. Therefore, there are polysaccharides everywhere in food, basically all foods contain polysaccharides, and no food can be said to contain only one kind of sugar.

Inferior polysaccharide foods:

Desserts, preserves, sweets, etc.

High-quality polysaccharide food:

Fruits, potatoes, honey, dried fruits, etc.

Fruits, desserts, cakes, honey, etc. are simple sugars.

Starchy foods such as potatoes are polysaccharides.

High-quality polysaccharide foods: fruits, potatoes, honey, dried fruits, etc.

Monosaccharides include glucose, fructose, which are mainly found in grapes and various fruits; Polysaccharides include starch, pectin, and fibrous sugars, which are mainly found in cereals and potatoes.

1. Monosaccharide: Sugars that can no longer be hydrolyzed into simpler forms, and can be divided into three-carbon sugars, four-carbon sugars, five-carbon sugars, six-carbon sugars, seven-carbon sugars, eight-carbon sugars, etc. according to the number of carbon atoms.

Glucose: Hydrolysate from starch, sucrose, maltose, and lactose, and is the most important type of sugar used by tissues. Diabetic patients also have higher concentrations of sugar in the urine due to higher blood sugar, commonly known as diabetes.

2. Polysaccharides: After hydrolysis, at least 6 molecules of monosaccharides can be produced, which may be straight or branched.

It is a storage polysaccharide in animals, and it is often referred to as animal starch cellulose: it is the main component of the plant skeleton.

Potatoes, sweet potatoes, taro, corn, rice, bananas, apples, etc. There are many types of polysaccharides, including glycogen, starch, aminoglycans and cellulose. Polysaccharides are polymeric glycosaccharides composed of glycosidic chains, at least more than 10 monosaccharides, which can be expressed by a general formula.

Polysaccharides composed of the same monosaccharides are called homopolysaccharides, such as starch, cellulose and glycogen; Polysaccharides composed of different monosaccharides are called heteropolysaccharides, such as gum arabic, which is composed of pentose and galactose. Polysaccharides are not a pure chemical, but a mixture of substances with different degrees of polymerization. Polysaccharides are generally insoluble in water, have no sweetness, cannot form crystals, and have no reduction and rotometry.

Polysaccharides are also glycosides, so they can be hydrolyzed, and in the hydrolysis process, a series of intermediate products are often produced, and finally monosaccharides are completely hydrolyzed.

High-sugar foods are staple foods. Foods with high sugar content include honey, sugar, brown sugar, flour, sugarcane, sweet potato, jujube, sugar beet and some fruits with high sugar contentLess strong"Love sweets,"Boss"In vain sadness?

But a recent new study may surprise you: sweets can make people sad in the long run...The findings of a recent study published in Scientific Reports suggest an association between foods high in sugar and common psychiatric disorders

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Potatoes, white fungus, shiitake mushrooms, pumpkin, grapes. Potatoes are rich and complete in nutrients, and their higher protein and sugar content are much higher than those of ordinary vegetables;

The chemical composition of Tremella fuciformis is relatively complex, and preliminary analysis proves that Tremella fuciformis contains protein;

The edible portion of dried shiitake mushrooms accounts for 72%, and every 100 grams of edible portion contains 13 grams of water, fat grams and so on.

According to your description, your mother usually has diabetes, and her blood sugar has been very high recently, and the doctor recommends not to eat too many sugary foods, sugary foods, there are many, such as cakes, bread, and bananas, cantaloupe and other fruits with high sugar content. You can appropriately consume more fruits and vegetables with less sugar, and you should exercise more appropriately, and it is best to control your weight to the normal range, which is conducive to the stability of blood sugar.

Such as magic fish, pumpkin, wolfberry, gentian, white shou wu, jade mussel, green money willow and so on.

Polysaccharides --- is a general term for a class of macromolecular carbohydrates composed of more than 10 monosaccharides. There are three types of polysaccharides that play an important role in nutrition, namely glycogen, starch, and fiber, which are mainly found in grains such as rice and flour. Diabetic patients, especially those who are already taking insulin**.

Intake of carbohydrates in the right proportion on the basis of reasonable control of total energy can improve insulin sensitivity and improve glucose tolerance.

i.e., glycogen, starch, and fiber, which are mainly found in grains such as rice, flour, etc. This is especially true for diabetics.

Polysaccharide foods include: potatoes, white fungus, shiitake mushrooms, pumpkin, grapes.

1. Potatoes.

Potatoes are rich and complete in nutrients, and their rich vitamin C content far exceeds that of food crops; Its higher protein and sugar content is much higher than that of ordinary vegetables.

2. Tremella fuciformis. Preliminary analysis proves that Tremella fuciformis contains protein, carbohydrates, 65% fat, crude fiber, inorganic salts, water and a small amount of vitamin B.

3. Shiitake mushrooms. The edible portion of dried shiitake mushrooms accounts for 72%, and each 100 grams of edible portion contains 13 grams of water, grams of fat, 54 grams of carbohydrates, grams of crude fiber, grams of ash, 124 mg of calcium, 415 mg of phosphorus, milligrams of iron, 1 mg of vitamin B1, vitamin B2 mg, and milligrams of niacin.

4. Pumpkin. Pumpkin polysaccharide is a non-specific immune enhancer, which can improve the body's immune function, promote the production of cytokines, and play a multi-faceted regulatory function on the immune system through the activation of complement and other pathways.

5. Grapes. Nutrients of grapesGrapes are not only delicious but also highly nutritious. Grapes in ripe berries contain up to 10%-30% sugar, mainly glucose.

Typical polysaccharides such as starch, silver cellulose, glycogen.

1. Plant polysaccharides water-soluble polysaccharides, such as those extracted from Chinese herbal medicines: angelica polysaccharides, wolfberry polysaccharides, water-insoluble polysaccharides, starch segments, cellulose, etc.

2. Animal polysaccharides, polysaccharides isolated and purified from animal tissues, organs and body fluids, water-soluble mucopolysaccharides, heparin, chondroitin sulfate, hyaluronic acid, porcine placenta lipopolysaccharides, etc.

3. Microbial polysaccharides, lentinan mushroom polysaccharides, Poria cocos polysaccharides, Tremella fuciformis polysaccharides, Polysaccharides of Zhu Ling, and Coriolus versicolor polysaccharides have significant effects on tumors and regulating immunity.

4. Marine biological polysaccharides, polysaccharides isolated and purified from marine and lake organisms. Chitin (chitosan, chitin), spirulina polysaccharides, etc.

Encyclopedia polysaccharides.

The broad classification of polysaccharides is divided into: homogeneous polysaccharides and heterogeneous polysaccharides.

Homogeneous polysaccharides.

Polysaccharides formed by the condensation of a monosaccharide molecule are called homogeneous polysaccharides. The most abundant homogeneous polysaccharides in nature are starch and glycogen and cellulose. They are all made up of glucose.

Starch and glycogen are the storage forms of glucose in plants and animals, respectively, and cellulose is the main structural component of plant cells.

1 starch.

2 glycogen.

3 Cellulose structure.

4 Chitin (chitosan).

5 inulin.

6 Agar.

Heterogeneous polysaccharides.

Polysaccharides formed by the condensation of different monosaccharide molecules are called heterogeneous polysaccharides. Common ones are: hyaluronic acid, chondroitin sulfate, etc.

Interbasal state of sugar starch molecules. There are some heterogeneous polysaccharides that consist of a series of repetitive disaccharides containing glycosamines, called glycosaminoglycans, also known as mucopolysaccharides. aminopolysaccharides, etc.

Glycosaminoglycans are the main components of proteoglycans, and there are five types of glycosaminoglycans according to the different units of repeated disaccharides:

1 Hyaluronic acid.

2 Chondroitin sulfate.

3 Sulfate**.

4 Layer acid for sulfuric acid.

5 Heparin 6 Heparan sulfate.

Classification of polysaccharides.

1) Polysaccharides are classified according to their **.

1. Plant polysaccharides.

Water-soluble polysaccharides, such as those extracted from Chinese herbal medicines: Angelica sinensis polysaccharides

Goji berry polysaccharides, water-insoluble polysaccharides, such as starch, cellulose, etc.

2. Animal polysaccharides.

It is isolated and purified from animal tissues, organs and body fluids.

of polysaccharides. Water-soluble mucopolysaccharides.

Heparin, chondroitin sulfate, hyaluronic acid, porcine placenta lipopolysaccharides.

Wait. 3. Microbial polysaccharides.

Lentinan mushroom polysaccharides, Poria cocos polysaccharides, Tremella fuciformis polysaccharides, Poria polysaccharides, Coriolus versicolor polysaccharides.

It has a significant effect on tumors and regulating immunity.

4. Marine biological polysaccharides.

Polysaccharides isolated and purified from marine and lake organisms.

Chitin (chitosan, chitin), spirulina polysaccharides, etc.

2) Classification of polysaccharides according to their physiological functions in living organisms.

1. Store polysaccharides.

It is also known as energy storage polysaccharide.

Starch and glycogen are the main storage polysaccharides in plants and animals, respectively.

2. Structural polysaccharides.

Water-insoluble polysaccharides.

Chitin, cellulose.

3) Classification of polysaccharides according to their constituent components.

1 Homopolysaccharide (homogeneous polysaccharide).

It is formed by condensation of a monosaccharide.

Starch, glycogen, cellulose, chitin.

2 Heteropolysaccharides (heterogeneous polysaccharides).

Heteropolysaccharide) is formed by condensation of different types of monosaccharides, heparin, hyaluronic acid, rhubarb polysaccharides, angelica polysaccharides, etc

tea polysaccharides, etc.

3 Mucopolysaccharide, also known as glycosaminoglycan, is a class of nitrogen-containing heterogeneous polysaccharides, usually uronic acids.

and hexosamine or its derivatives, some also contain sulfur.

Sour. Hyaluronic acid, heparin, chondroitin sulfate, etc.

4 Binding sugars.

Also known as glycoconjugate or complex sugar, it refers to:

A complex of sugars that combine with non-sugary substances such as proteins and lipids.