Role of polysaccharides in food, digestion, and health. Issue 2 (22nd January 2017)

• Record Type: Journal Article
• Authors: Lovegrove, A.; Edwards, C. H.; De Noni, I.; Patel, H.; El, S. N.; Grassby, T.; Zielke, C.; Ulmius, M.; Nilsson, L.; Butterworth, P. J.; Ellis, P. R; Shewry, P. R.
• Is Part Of: Critical reviews in food science and nutrition. Volume 57:Issue 2(2017)
• Page Start: 237
• Page End: 253
• Publication Date: 2017-01-22
• Subjects: Starch -- nonstarch polysaccharides -- dietary fiber -- food processing -- health benefits; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2014.939263
• Languages: English
• ISSNs: 1040-8398

Abstract

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.