Role of polysaccharides in food,digestion, and health |
| |
| Authors: | A. Lovegrove C. H. Edwards I. De Noni H. Patel S. N. El T. Grassby |
| |
| Affiliation: | 1. Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom;2. King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom;3. Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy;4. Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey |
| |
| Abstract: | Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets. |
| |
| Keywords: | Starch nonstarch polysaccharides dietary fiber food processing health benefits |
|
|
