Dietary fiber: a functional food ingredient with physiological benefits
Sirma Yegin , Aneta Kopeć , David D. Kitts , Jerzy Zawistowski
AbstractDietary fibers are polysaccharide constituents of plants that are resistant to digestion and thus have limited absorption capacity in the human small intestine, however, are partially or completely fermentable in the large intestine. Dietary fiber(s) are well-recognized food additives that contribute important technological properties to formulated foods which impact on safety, sensory, and quality. Moreover dietary fibers are an important functional component in the human diet with recognized health properties that can reduce risk of specific chronic diseases, such as diabetes type-2 and coronary heart disease. It has been proven to be a key ingredient of commercial functional foods designed for consumers who are concerned about elevated circulating blood glucose and cholesterol levels. This review is focused on the primary health benefits as well as important technological properties of dietary fibers that have significance with functional food formulations.
|Publication size in sheets||1.2|
|Book||Preuss Harry G., Bagchi Debasis (eds.): Dietary Sugar, Salt and Fat in Human Health, 2020, Academic Press, ISBN 978-0-12-816918-6, 648 p.|
|Keywords in English||Dietary fiber(s), β-glucan, psyllium, pectin, glucomannan, chitosan, inulin, cardiovascular disease, diabetes, weight reduction|
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