A review of the extraction processes and biological characteristics of Chrysanthemum polysaccharides.

Polysaccharides are the main chemical components of Chrysanthemum, which has long been used as a tea drink and as a medicinal and nutritional food in China. Research on Chrysanthemum polysaccharides has illustrated their strong phytochemistry and pharmacology properties. Here, the physicochemical and structural properties and biological activities of Chrysanthemum polysaccharides are reviewed and described. First, Chrysanthemum polysaccharide extraction processes are categorized and discussed (including dissolution, filtration, concentration, separation, and purification). Second, the effects of Chrysanthemum polysaccharides on immunomodulatory, antioxidant, antitumor, hepatoprotective, antibacterial, and gastrointestinal prebiotic functions are summarized. Finally, the relationships between the structure and function of Chrysanthemum polysaccharides that merit further research are investigated. This article provides a reference for furthering the theoretical basis, preparation, and use of Chrysanthemum polysaccharides in health food and pharmaceutical products.