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Lycium polysaccharides (LP)

Proteoglycan polysaccharides (Lycium polysaccharides, LP) are a unique group of substances of the pasta . These polysaccharides differ from conventional plant polysaccharides such as starch and inulin. Proteoglycan is sugar that is bound to protein. At the saccharide, the carbohydrate portion of LP is 90-95% by weight of the whole macromolecule, the rest is protein ( Potterat2010glb ).

Dried fruit juice contains more than 20% LP ( Yin2008oet ), according to some studies even up to 40% ( Chang2008uah ). The total carbohydrate content of the dried parsley is 68%, so that roughly half of the carrot juice is bound in this slowly releasing form.

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