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Functional ingredients of food, also known as functional factors, functional ingredients, and physiologically active ingredients, refer to substances that can regulate human body functions by activating enzyme activity or other pathways. It is a component that really plays a physiological regulating role in health food or functional food, and substances rich in these components are called food functional ingredient bases.

1. Functional polysaccharides

Polysaccharide refers to a class of macromolecular substances formed by the polymerization of more than 10 monosaccharides, belonging to carbohydrates. Functional polysaccharides are usually divided into dietary fiber and active polysaccharides. Active polysaccharides can be further divided into animal polysaccharides (chitosan), plant polysaccharides (tea polysaccharides, ginseng polysaccharides, astragalus polysaccharides, Lycium barbarum polysaccharides, etc.), microbial polysaccharides (Fungal polysaccharides and cellular polysaccharides, etc.).

Dietary fiber can promote human intestinal peristalsis and prevent constipation and colon cancer. Can lower cholesterol, prevent arteriosclerosis and coronary heart disease. It can delay and inhibit the digestion and absorption of carbohydrates and regulate blood sugar levels. It can improve immunity, increase satiety, remove heavy metal ions, etc., and can prevent breast cancer, obesity, gallstones, etc. Active polysaccharide has the functions of improving immunity, improving glucose metabolism, regulating blood lipid level, anti-tumor, anti-mutation, antibacterial virus and so on.