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Initially, molecular weights increase due to depolymerization, but with further steaming, they decrease ( 3 Da) from crude PCH were primarily composed of fructose, with minor quantities of glucose ( 4 Da) from steam-processed PCH consisted of glucuronic acid, galacturonic acid, mannose, xylose, glucose, arabinose, and fructose ( 4.1.3 Affecting glycosidic bond In terms of structure, polysaccharides from raw PCH contain -type glycosidic bonds, while steaming first degrades the -type fructofuranose in PCHP ( p and an increase in -1,4-Man p , which enhances antioxidant activity ( 4.2 Nine-steam-nine-bask Steam processing has gradually evolved into the nine-steam-nine-bask method, involving 9 cycles of steaming and sun-drying (Zheng et al., 2022

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User 20 ran three separate 8-week cycles for De Quervain's tendinitis, suggesting that repeat cycles are used when conditions respond partially but do not fully resolve