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Life sciences · Journal article
Journal of Functional Foods · September 2, 2026
Encouraging direction, but not yet definitive.
In mice fed a high-fat diet, oral chrysanthemum polysaccharides (200–400 mg/kg) for 12 weeks significantly reduced weight gain and fat accumulation, improved insulin sensitivity and lipid profile, reduced hepatic steatosis and systemic inflammation, and remodeled the gut microbiota with increased short-chain fatty acid production. This is a well-controlled animal study showing plausible mechanisms but cannot establish efficacy in humans.
Randomized controlled trial in mice. C57BL/6J mice; groups included normal diet control, high-fat diet model controls, and high-fat diet with chrysanthemum polysaccharide intervention. Intervention: Huai Chrysanthemum polysaccharides (CPs) at 200 mg/kg or 400 mg/kg body weight by oral gavage for 12 weeks. Compared with: Normal diet control group and high-fat diet model group without CPs.
CPs intervention for 12 weeks significantly inhibited weight gain and reduced fat accumulation Improved insulin resistance and dyslipidemia in treated mice Decreased Bacillota/Bacteroidota (B/B) ratio and reduced abundance of pro-inflammatory genera
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These findings support further investigation of chrysanthemum polysaccharides as a potential functional food ingredient for obesity prevention, but human clinical trials are required before clinical recommendation. The mechanistic pathway via microbiota and SCFA metabolism is of scientific interest but remains to be validated in humans.
Sound preclinical study with multiple relevant endpoints showing consistent benefit of chrysanthemum polysaccharides in a mouse obesity model, but animal-only evidence and lack of human data limit clinical applicability.
As stated by the source record.
Quoted from the source exactly as published.
These findings support further investigation of chrysanthemum polysaccharides as a potential functional food ingredient for obesity prevention, but human clinical trials are required before clinical recommendation. The mechanistic pathway via microbiota and SCFA metabolism is of scientific interest but remains to be validated in humans.
Graded across the dimensions that decide whether you should act, each from what the source actually supports. There is no single score, and where a dimension was not assessed it says so.
Obesity and its associated metabolic diseases have become a global public health issue. However, the long-term application of existing therapeutic drugs for obesity is limited due to their side effects. Huai Chrysanthemum is a medicinal and edible chrysanthemum cultivar from Jiaozuo, China, and is known to contain bioactive polysaccharides. In this study, we used water extraction and ethanol precipitation to prepare Huai Chrysanthemum polysaccharides (CPs). C57BL/6J mice were randomly divided into a normal group, a high-fat diet model group, and a CPs intervention group (treated with 200 or 400 mg/kg of CPs by oral gavage for 12 weeks). We analyzed metabolic indicators, inflammatory factors, the gut microbiota, and short-chain fatty acids. Analysis revealed that CPs intervention for 12 weeks significantly inhibited weight gain, reduced fat accumulation, improved insulin resistance and dyslipidemia, alleviated hepatic steatosis, and reduced systemic inflammation levels. Phenotypic observations revealed that CPs intervention was accompanied by restoration of intestinal barrier injury, modulation of gut microbiota structure (decreased Bacillota/Bacteroidot a (B/B) ratio, reduced abundance of pro-inflammatory genera), and elevated production of short-chain fatty acids (SCFAs) in obese mice. Collectively, these data indicate that CPs exert significant anti-obesity activities and can improve metabolic disorders, and the concurrent improvements in intestinal barrier integrity, microbial composition, and SCFAs metabolism may be closely associated with the metabolic benefits of CPs. Our findings provide scientific evidence for the use of CPs as a functional food ingredient to prevent diet-induced obesity.
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