April 2016 Paper in Comprehensive Reviews of Food Science and Food Safety Describing D-Mannose: “Properties, Production, and Applications: An Overview”
Authors: Xing Hu, Yaning Shi, Peng Zhang, Ming Miao, Tao Zhang, and Bo Jiang
Summary: This review of literature has revealed that d-mannose, as a highly potential functional and valuable ingredient, exhibits relatively impressive biological functions of great interest in the cosmetic, pharmaceutical, and food industries. The use of chemical methods in the production of d-mannose has the advantages of applying rapid and convenient processes, but some consumers do not agree with the production by chemical methods. Thus, with ongoing efforts in research and development, the biotransformation approach to d-mannose production with enzymes has gradually gained increasing interest and has become the most promising method.
Properties and Benefits of D-Mannose Based on Research in China