Explore: Polysaccharide

Polysaccharides (/ˌpɒliˈsækəraɪd/), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates

Polysaccharide-K (Krestin, PSK) is a protein-bound polysaccharide isolated from the mycelium of Trametes versicolor. Although PSK is approved in Japan

Pneumococcal polysaccharide vaccine, sold under the brand name Pneumovax 23, is a pneumococcal vaccine that is used for the prevention of pneumococcal

Polysaccharide peptide (PSP) is a protein-bound polysaccharide extracted from the edible mushroom Coriolus versicolor. PSP is currently in the animal-testing

chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecular weight)

Xanthan gum (/ˈzænθən/) is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer

the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant

potted plant. The leaves of Aloe vera contain significant amounts of the polysaccharide gel acemannan, which can be used for topical purposes. The leaves also

Lipopolysaccharides are large molecules consisting of three parts: an outer core polysaccharide termed the O-antigen, an inner core oligosaccharide and Lipid A (from

Polysaccharide A (PSA) is a polysaccharide produced by the Gram-negative bacterium Bacteroides fragilis. B.fragilis produces eight identified distinct