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POLYSACCHARIDES (complex carbohydrate)

 

Polysaccharides are long chains of many monosaccharides joined together such as cellulose, dextrin, glycogen, pectin and starch and are known as complex carbohydrates.  Some can be used as potential sources of energy, whereas others can provide anti-inflammatory and immune modulating properties.

 

Polysaccharides stimulate the activity of macrophages which are the white blood cells that destroy bacteria, fungi, viruses, other foreign invaders and even wayward cells within the human body. They also have a powerful anti-inflammatory effect.

 

The dietary polysaccharides, including arabinogalactans, fucoidans, galactomannans, glucans, glucomannans, heteroglycans and pectins  have been shown, in scientific studies, to provide these effects in tissues, including the blood, GI tract and spleen. These substances are absorbed through the colon and move from the intestinal walls into the lymphatic system. When in the lymph, they interact with macrophages to activate or suppress immune response. They are also able to modulate mucosal immunity of the large intestine, an essential part of immune functions and healthy gut flora.

 

Polysaccharide intake also dampens the allergic response to respiratory inflammatory agents and improves survival in cancer patients. They also help to stabilise cholesterol levels, blood pressure and blood sugar so are an important dietary requirement for diabetics and individuals with heart disorders.

 

Natural sources of polysaccharides

 

  • Aloe vera

  • Bananas

  • Barley

  • Beans

  • Bran

  • Buckwheat

  • Cereals

  • Corn

  • Dates

  • Goji berries

  • Lentils

  • Lucuma

  • Mushrooms (reishi)

  • Oats

  • Peals

  • Potatoes

  • Rice (brown)

  • Rye

  • Wheat

 

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