Steaming duration-dependent effects on the in vivo distribution, anti-fatigue activity, and gut microbiota modulation of Polygonatum cyrtonema Hua polysaccharides

These findings suggest that steaming-induced structural changes affect function and that the duration of steaming plays a crucial role in preserving the anti-fatigue effects of <i>P. cyrtonema</i> rhizomes. The results provide valuable insights for optimizing the steaming process to enhance the anti-fatigue potential of <i>P. cyrtonema</i>.