Fungus powder/Polysaccharides/Beta-glucans

Fungus powder/Polysaccharides/Beta-glucans

Black fungus with Qi for Health, Kidney stomach, blood circulation and other functions, it can anti-coagulation, anti-thrombosis, reducing blood fat, lower blood viscosity, softening blood vessels, so blood flow smooth and reduce the occurrence of cardiovascular disease effect.

Introduction

1.Black fungus with Qi for Health, Kidney stomach, blood circulation and other functions, it can anti-coagulation, anti-thrombosis, reducing blood fat, lower blood viscosity, softening blood vessels, so blood flow smooth and reduce the occurrence of cardiovascular disease effect. Black fungus also strong adsorption, regular consumption is conducive to the body of waste generated in a timely manner excreted.Black fungus on gallstones, kidney stones and has a good resolving capabilities, as it contains alkaloids with the promotion of the digestive tract, urinary tract and the characteristics of a variety of glandular secretion, secretion of these alkaloids synergistic catalytic stones, intestinal lubrication , so  excreted. 

2.Polysaccharides (Polysaccharides) are dehydrated by multiple monosaccharide molecules and are linked by glycosidic linkages. They can form long-chain or branched long-chain, and the corresponding monosaccharides and oligosaccharides can be obtained after hydrolysis. For example, starch and glycogen used to store energy, and cellulose and chitin used to make up biological structures.

Polysaccharides are often composed of slightly modified repeat units. Because of the different structure, the polysaccharide polymer and its constituent monosaccharide molecules have different properties, may be amorphous, or even insoluble in water. The sugars present in nature (such as glucose, fructose, and glyceraldehyde) are generally monosaccharides with the general formula (CH2O)n, where n ≥ 3 {\displaystyle n\geq 3} n\geq 3. In contrast, polysaccharides have the general formula CxH2O)y, where x is usually between 200 and 2500. Given that polysaccharides are usually composed of six carbon sugars, the general formula of polysaccharides can also be written as (C6H10O5)n, where 40 ≤ n ≤ 3000 {\displaystyle 40\leq n\leq 3000} 40\leq n\leq 3000, but polysaccharides and oligosaccharides The division of sugar is a matter of opinion. Polysaccharides are an important biopolymer that has the effect of storing energy and compositional structure in organisms. Starch (including amylose and amylopectin) is a polymer of glucose that is used in plants to store energy. Animals store energy in glycogen (also called animal starch). Glycogen is also formed by the polymerization of glucose, but there are more branches in the molecule. Animals are more active and therefore use faster metabolic glycogen.                                                                                                                                     3.β-Glucans (beta-glucans) comprise a group of β-D-glucose polysaccharides naturally occurring in the cell walls of cereals, bacteria, and fungi, with significantly differing physicochemical properties dependent on source. Typically, β-glucans form a linear backbone with 1-3 β-glycosidic bonds but vary with respect to molecular mass, solubility, viscosity, branching structure, and gelation properties, causing diverse physiological effects in animals.

At dietary intake levels of at least 3 g per day, oat fiber β-glucan decreases blood levels of LDL cholesterol and so may reduce the risk of cardiovascular diseases.[1] β-glucans are used as texturing agents in various nutraceutical and cosmetic products, and as soluble fiber supplements, but can be problematic in the process of brewing.


Functions and Applications

1. Reduce human serum cholesterol, lower blood pressure and prevent hepatitis, gastric ulcer;

2. Good for Cancer prevention, regulations of menopausal syndrome, improving metabolism, strengthening body power;    

3. Can be used as major ingredients for all kinds of health care products, flavor food (drinks, ice cream, etc.), functional foods.




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