Angelica sinensis polysaccharides are extracted from Angelica sinensis in Minxian County, Gansu Province, and undergo chemical structural modification to form cationic and anionic Angelica sinensis polysaccharides, which improve their water solubility and thermal stability. In vitro antioxidant experiments have shown that the ion modified products of Angelica sinensis polysaccharides can significantly enhance their ability to scavenge hydroxyl and ABTS free radicals, and have a certain degree of in vitro antioxidant capacity.
Wang, J. et al. / J. Chin. Pharm. Sci. 2024, 33 (4), 316–328.
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