According to our research (data not shown), Chinese jujube fruits have low levels of natural oligosaccharides.
In this study, we extracted oligosaccharides through polysaccharide degradation of Chinese jujube. The exact structural information and bioactivities of these oligosaccharides need further study.
This experiment has laid a foundation for further studies on the degradation of jujube polysaccharides and provided a reference for the development of new functional oligosaccharides and a new direction for the development and utilization of Chinese jujube.
Liu, "Chinese Jujube: Botany and Horticulture," Horticultural Reviews, vol.