Due to today’s fast-paced lifestyle, most people are in a state of sub-health and face “unexplained fatigue”, which can seriously affect their health, work efficiency, and quality of life. Fatigue is also a common symptom of several serious diseases such as Parkinson’s, Alzheimer’s, cancer, etc. However, the contributing mechanisms are not clear, and there are currently no official recommendations for the treatment of fatigue. Some dietary polysaccharides are often used as health care supplements; these have been reported to have specific anti-fatigue effects, with minor side effects and rich pharmacological activities. Dietary polysaccharides can be activated during food processing or during gastrointestinal transit, exerting unique effects. This review aims to comprehensively summarize and evaluate the latest advances in the biological processes of exercise-induced fatigue, to understand dietary polysaccharides and their possible molecular mechanisms in alleviating exercise-induced fatigue, and to systematically elaborate the roles of gut microbiota and the gut-muscle axis in this process. From the perspective of the gut-muscle axis, investigating the relationship between polysaccharides and fatigue will enhance our understanding of fatigue and may lead to a significant breakthrough regarding the molecular mechanism of fatigue. This paper will provide new perspectives for further research into the use of polysaccharides in food science and food nutrition, which could help develop potential anti-fatigue agents and open up novel therapies for sub-health conditions.

This study employed deep eutectic solvents (DES) combined with ultrasonic-assisted extraction technology to green and efficiently extract flavonoids from honeysuckle, and systematically evaluated its inhibitory mechanism on α-amylase (α-AMY). Through comparative screening of six DES systems and traditional solvents, DES-4 (Choline chloride–propylene glycol) was identified as the optimal extraction solvent. After single-factor and response surface optimization, the yield of honeysuckle flavonoids (HF) was significantly increased to 9.12 ± 0.08% under the conditions of ultrasonic power 300 W, solid–liquid ratio 1:32 (g/mL), and extraction time 60 min. HPLC-MS analysis revealed that luteolin (4.59 ± 0.09 mg/g) and quercetin (3.05 ± 0.02 mg/g) were the main active components, and they exhibited strong antioxidant activity. Enzyme kinetics and Lineweaver–Burk analysis indicated that the inhibition type of HF on α-AMY was reversible mixed inhibition. Fluorescence spectroscopy, thermodynamic analysis, and molecular docking results further revealed that HF primarily bound to α-AMY through hydrogen bonds and van der Waals forces (ΔH = −63.80 kJ/mol, ΔS = −0.19 J/mol·K), causing static fluorescence quenching and altering its hydrophobic microenvironment and spatial conformation. This study aims to provide new theoretical basis for the green and efficient extraction of HF and its development and application in functional foods and natural medicines.

Edible oleogels have emerged as promising alternatives to conventional solid fats. They convert liquid oils into semi-solid structures while reducing saturated and trans fatty acid intake. Despite rapid growth in this field, their performance is not governed by a single factor but by coupled effects of oil composition, oleogelator properties, intermolecular interactions, and processing history. In recent years, substantial progress has been achieved in understanding the formation mechanisms, structural regulation strategies, and food applications of oleogels. This review systematically summarizes the key factors influencing oleogel formation and performance, including oil phase composition, gelator type and concentration, molecular interactions, and processing parameters. Emerging structural modulation approaches, such as multi-component oleogelators, hybrid biopolymer systems, and advanced processing technologies, are critically discussed with respect to their effects on crystallization behavior, network architecture, rheological properties, thermal stability, and oil-binding capacity. Particular emphasis is placed on the hierarchical structure–function relationships linking molecular assembly and network organization to macroscopic functionality, digestibility, and bioactive compound delivery. Recent applications of oleogels in bakery products, meat analogs, dairy alternatives, confectionery products, and frying systems are also reviewed. Finally, current challenges and future opportunities related to next-generation oleogelators, hierarchical structural regulation, intelligent responsive systems, and industrial-scale manufacturing are discussed. This review provides a comprehensive framework for understanding the structural engineering of edible oleogels and offers insights into the rational design of healthier and more functional lipid-based food systems.