Dietary Fibers and their Role as Functional Food for Human Health

2017 ◽  
pp. 29-44
Author(s):  
Murlidhar Meghwal ◽  
Ravi-Kumar Kadeppagari
Keyword(s):  
Gastrointestinal Tract ◽  
Cardiovascular Diseases ◽  
Human Health ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Functional Food ◽  
Whole Grains ◽  
Dietary Fibers ◽  
Effect Of Food ◽  
Digestive Disorders

This chapter mainly summarizes the sources of dietary fibers and how they act as functional food for benefiting the human health. Dietary fibers could be soluble and insoluble in water and the major sources are fruits, vegetables, nuts and whole grains. Dietary fibers play role in the control of various disorders like cardiovascular diseases, digestive disorders, diabetes, obesity and colonic cancer. Dietary fibers benefit the human health by acting through various mechanisms in the gastrointestinal tract. According to the WHO recommendations at least 25 g of dietary fiber per day should be consumed. Effect of food processing practices on the physiochemical and functional properties of dietary fibers is also covered in this chapter.

scholarly journals EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW

2020 ◽  
Vol 20 (1) ◽  
pp. 106-113 ◽  
Author(s):  
S Merenkova ◽  
O Zinina ◽  
M Stuart ◽  
E Okuskhanova ◽  
N Androsova
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Physiological Effect ◽  
Review Literature ◽  
Physiological Effects ◽  
Dietary Fibers ◽  
Consensus Definition ◽  
Nutrition Research ◽  
Structural And Functional Properties

The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.

Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects

2021 ◽  
Author(s):  
Xiao Yang ◽  
Juan Dai ◽  
Yan Zhong ◽  
Xuelin Wei ◽  
Yuexin Zhang ◽  
...  
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Food ◽  
Food Sources ◽  
Calorie Intake ◽  
Insoluble Dietary Fiber

Dietary fiber is considered an important functional food for improving human health and controlling calorie intake. In this study, insoluble dietary fiber (IDF) from three sources (enoki mushrooms, carrots, and...

scholarly journals Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 737 ◽  
Author(s):  
Fatma Bouaziz ◽  
Amal Ben Abdeddayem ◽  
Mohamed Koubaa ◽  
Raoudha Ellouz Ghorbel ◽  
Semia Ellouz Chaabouni
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Water Soluble ◽  
Wheat Bread ◽  
Dietary Fibers ◽  
Bread Making ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Date Seed

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

scholarly journals Hydrogen peroxide modification affects the structure and physicochemical properties of dietary fibers from white turnip (Brassica Rapa L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qi Gao ◽  
Xue-jie Zhou ◽  
Rui Ma ◽  
Han Lin ◽  
Jia-le Wu ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Brassica Rapa ◽  
Structural Changes ◽  
Pearson Correlation ◽  
Hydroxyl Groups ◽  
Dietary Fibers ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties

AbstractTurnip (Brassica rapa L.) is widely consumed as a vegetable and traditional Chinese medicine with high dietary fiber content. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained from white turnips, and the IDF was modified with alkaline hydrogen peroxide to obtain modified IDF (MIDF) and modified SDF (MSDF). The compositional, structural, and functional properties of the four samples were investigated. After modification, the modified dietary fibers (MDFs) showed smaller particle sizes and lower contents of pectin and polyphenol than those of unmodified dietary fibers (DFs) The results of scanning electron microscopy (SEM), Fourier transformed infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) showed that compared to the DFs, the MDFs were smaller and had more exposed hydroxyl groups. Analysis of the microrheological behaviors showed that the MDFs had higher viscosity than that of the DFs, with a looser structure for the MSDF and a stable structure for the MIDF. Therefore, due to structural changes, the physical and functional properties of the MDFs were improved compared to those of the unmodified DFs. Pearson correlation analysis showed that the particle size was positively correlated with the pectin content. The water holding capacity (WHC), oil adsorption capacity (OAC) and water swelling capacity (WSC) showed positive correlations with each other. This work indicated that white turnip could be a potential new source of DFs, which presented desirable functional properties after modification.

scholarly journals Dietary Fiber and Chronic Disease

EDIS ◽  
2018 ◽  
Vol 2018 (4) ◽  
Author(s):  
Wendy Dahl
Keyword(s):  
Small Intestine ◽  
Chronic Disease ◽  
Dietary Fiber ◽  
Large Intestine ◽  
Whole Grains ◽  
Dietary Fibers ◽  
Plant Foods ◽  
Positive Effects ◽  
Prevention And Treatment

Dietary fibers are carbohydrates that are not digestible – it’s what is left over after we digest proteins, fats, starches, and sugars from foods. Plant foods contain dietary fiber and sources include: whole grains, legumes, fruits, vegetables, nuts, and seeds. When we eat foods containing dietary fiber, the fiber moves unchanged through the stomach and small intestine to the colon (large intestine). Once in the colon, fiber works to promote laxation and prevent constipation. However, dietary fiber has many more positive effects on health. This publication describes the relationships between dietary fiber and the prevention and treatment of chronic disease. 

scholarly journals Physiological Effects of Bioactive Compounds Derived from Whole Grains on Cardiovascular and Metabolic Diseases

2022 ◽  
Vol 12 (2) ◽  
pp. 658
Author(s):  
Sang-Won Chung ◽  
Jin-Taek Hwang ◽  
Soo-Hyun Park
Keyword(s):  
Cardiovascular Diseases ◽  
Dietary Fiber ◽  
Dietary Intervention ◽  
Metabolic Diseases ◽  
Whole Grains ◽  
Therapeutic Effects ◽  
Healthy Foods ◽  
Bioactive Ingredients ◽  
Preclinical And Clinical Studies ◽  
Dietary Strategies

Cardiovascular diseases are a global health burden with an increasing prevalence. In addition, various metabolic diseases, such as obesity, diabetes, and hypertension are associated with a higher risk of cardiovascular diseases. Dietary strategies based on healthy foods have been suggested for the prevention or improvement of cardiovascular and metabolic diseases. Grains are the most widely consumed food worldwide, and the preventive effects of whole grains (e.g., oats, barley, and buckwheat) on metabolic diseases have been reported. The germ and bran of grains are rich in compounds, including phytochemicals, vitamins, minerals, and dietary fiber, and these compounds are effective in preventing and improving cardiovascular and metabolic diseases. Thus, this review describes the characteristics and functions of bioactive ingredients in whole grains, focusing on mechanisms by which polyphenols, antioxidants, and dietary fiber contribute to cardiovascular and metabolic diseases, based on preclinical and clinical studies. There is clear evidence for the broad preventive and therapeutic effects of whole grains, supporting the value of early dietary intervention.

scholarly journals Association between apolipoprotein B and dietary fibers

2021 ◽  
Vol 4 (2) ◽  
pp. 73-83
Author(s):  
Almira Devina Gunawan ◽  
Saptawati Bardosono ◽  
Ninik Mudjihartini
Keyword(s):  
Heart Disease ◽  
Cardiovascular Diseases ◽  
Dietary Fiber ◽  
Apolipoprotein B ◽  
Natural Fibers ◽  
Experimental Studies ◽  
Fiber Intake ◽  
Dietary Fibers ◽  
Increased Risk ◽  
The Relationship

Introduction Global awareness to the importance of natural fibers in vegetables and fruits are still generally very low. Indonesian people consume less fibers, which has been associated with the development of heart disease. Heart disease has been known as the leading cause of morbidity and mortality. Apolipoprotein B (ApoB) is a component of atherogenic particles that can be used as a marker for an increased risk of cardiovascular disease. Researches on apoB profile and its relationship with fiber intake has provided inconsistent results. This is an article review of the current literatures on the relationship between dietary fiber and serum apoB levels. Methods: This is an article review of the current literatures on the relationship between dietary fiber and apoB. We searched PubMed and Google Scholar using keyword “dietary fibers” and “ApoB” to capture meta-analyses, observational and experimental studies. A total of 97 publication and abstracts were screened for this review. After careful screening, nine studies were finally included. Results: Two studies did not find associations between dietary fiber and serum apoB, while other seven found the association. Dietary fiber has been reported to be involved in the metabolism of serum cholesterol and blood pressure; hence, the deficiency of dietary fiber intake is believed to contribute to the epidemic of cardiovascular diseases. Several factors including nutritional status, dietary diet pattern, age, gender, physical activity, and smoking habits might influence the relationship between dietary fiber and serum apoB. Conclusion: More studies are required in the future for better understanding on the effect of dietary fiber on the apoB; hence, the risk of cardiovascular diseases.

scholarly journals Soluble Dietary Fiber, One of the Most Important Nutrients for the Gut Microbiota

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6802
Author(s):  
Zhi-Wei Guan ◽  
En-Ze Yu ◽  
Qiang Feng
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Dietary Fiber ◽  
Physicochemical Characteristics ◽  
Dietary Fibers ◽  
Soluble Dietary Fiber ◽  
Physiological Functions ◽  
Clinical Interventions ◽  
Insoluble Dietary Fiber ◽  
Gastrointestinal Health

Dietary fiber is a widely recognized nutrient for human health. Previous studies proved that dietary fiber has significant implications for gastrointestinal health by regulating the gut microbiota. Moreover, mechanistic research showed that the physiological functions of different dietary fibers depend to a great extent on their physicochemical characteristics, one of which is solubility. Compared with insoluble dietary fiber, soluble dietary fiber can be easily accessed and metabolized by fiber-degrading microorganisms in the intestine and produce a series of beneficial and functional metabolites. In this review, we outlined the structures, characteristics, and physiological functions of soluble dietary fibers as important nutrients. We particularly focused on the effects of soluble dietary fiber on human health via regulating the gut microbiota and reviewed their effects on dietary and clinical interventions.

scholarly journals Fonksiyonel Özellik Sağlayan Doğal Bileşenlerin Et Ürünlerinde Kullanımı

2020 ◽  
Vol 8 (6) ◽  
pp. 1297-1307
Author(s):  
Işıl İlter ◽  
Figen Ertekin
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Bioactive Peptides ◽  
New Technologies ◽  
Meat Products ◽  
Daily Diet ◽  
Made In

Meat products have great importance in daily diet. The physical and functional properties of meat products provide consumer appreciation. In addition to these features, an evaluation has been made in terms of their impact on human health. In this study, the formulation of meat products according to the functional properties, processing, storage and consumption modifications and functional meat products are discussed. Meat and meat products have great potential with some important nutrients to the diet, such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides. In addition, new technologies have been developed to produce successful products, increase their stability and be tasteful. It is important that the components used are natural in order to ensure that the existing health beneficial components in their structures are taken up by diet. In vitro studies performed due to the participation of food products in metabolism by digestion are also an important evaluation criterion for meat products developed with natural ingredients.

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