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As a group of essential biopolymers, carbohydrates exist widely in living organisms and play many known and unknown biological roles in life activities via different pathways. Carbohydrates are widely used in foodstuffs, pharmaceuticals, biofuels, and biomaterials, to name a few. Parallelly, a growing understanding and deeper investigation drive the development of natural carbohydrates for novel applications, especially for treating chronic diseases, e.g., hyperlipidemia, obesity, and diabetes. The emerging evidence indicates that carbohydrates are effective for modulating gut microbiota, a vital organ in health and diseases. In addition, modifying carbohydrates alters and/or enhances nutrition properties, further expanding their application potential. Notably, the nutritional properties of carbohydrates depend on their chemical structures and chain conformations. Thus, structural identification of carbohydrates and their derivatives helps expand their food, pharmaceutical, and related applications. To this end, a Research Topic entitled “Research Advances of Modification and Nutrition Properties of Food Carbohydrates” was launched by Frontiers in Nutrition, Food Chemistry (Frontiers) to provide a forum for researchers to disseminate their latest research findings on starch, non-starch polysaccharides, dietary fiber, pectin, cellulose, hemicellulose, and other food components. A total of 16 manuscripts from various countries were submitted, of which 12 were accepted for publication after the peer review, including two reviews and 10 research articles.

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Frontiers in Nutrition



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