“…People are urgent to find more alternative active ingredients in our daily food and health care products, and sanghuang polysaccharides are in line with this (Aida et al, 2009 ; Yang M. Y. et al, 2019 ; Li N. Y. et al, 2021 ; Martinez-Medina et al, 2021 ; Yadav and Negi, 2021 ). Innumerable works, in vitro and in vivo , have been implemented to substantiate that the sanghuang polysaccharides have multiple biological activities and health benefits, such as antioxidant and anti-aging (Wang et al, 2014a ; Yuan et al, 2018 ; Zuo et al, 2021 ), anti-tumor and immunomodulatory (Chen et al, 2011 ; Liu et al, 2018 ; Wan et al, 2020 ), anti-inflammatory and anti-nociceptive (Li et al, 2015 ; Wang et al, 2019 ; Sun et al, 2021 ), anti-diabetic (Kim et al, 2010 ; Wu et al, 2016 ; Khursheed et al, 2020 ), anti-microbial (Lee S. M. et al, 2010 ; Reis et al, 2014 ), anti-fatigue (Zhong, 2020 ), hepatoprotective (Liu et al, 2019b ; Zhang et al, 2019 ; Chen C. et al, 2020 ), neuroprotective (Liu Y. H. et al, 2015 ; Yang P. et al, 2019 ) activities, etc. Even though the bioactivities of sanghuang polysaccharides are intensively mined, scientific research focusing on deciphering the structure-bioactivity relationships and underlying mechanisms is still relatively insufficient.…”