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Role of polysaccharides in food, digestion, and health

Lovegrove, Julie A; Edwards, C. H.; De Noni, I.; Patel, H. LU ; Petris, S N; Grassby, T.; Zielke, C. LU ; Ulmius, M. LU ; Nilsson, L. LU and Butterworth, P. J., et al. (2017) In Critical Reviews in Food Science and Nutrition 57(2). p.237-253
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.

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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
dietary fiber, food processing, health benefits, nonstarch polysaccharides, Starch
in
Critical Reviews in Food Science and Nutrition
volume
57
issue
2
pages
17 pages
publisher
Taylor & Francis
external identifiers
  • scopus:84992724544
  • wos:000387762600001
ISSN
1040-8398
DOI
10.1080/10408398.2014.939263
language
English
LU publication?
yes
id
44458897-744e-4e04-bff1-36cd5630e18e
date added to LUP
2017-02-15 08:08:32
date last changed
2017-09-18 11:32:24
@article{44458897-744e-4e04-bff1-36cd5630e18e,
  abstract     = {<p>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.</p>},
  author       = {Lovegrove, Julie A and Edwards, C. H. and De Noni, I. and Patel, H. and Petris, S N and Grassby, T. and Zielke, C. and Ulmius, M. and Nilsson, L. and Butterworth, P. J. and Ellis, P. R. and Shewry, P R},
  issn         = {1040-8398},
  keyword      = {dietary fiber,food processing,health benefits,nonstarch polysaccharides,Starch},
  language     = {eng},
  month        = {01},
  number       = {2},
  pages        = {237--253},
  publisher    = {Taylor & Francis},
  series       = {Critical Reviews in Food Science and Nutrition},
  title        = {Role of polysaccharides in food, digestion, and health},
  url          = {http://dx.doi.org/10.1080/10408398.2014.939263},
  volume       = {57},
  year         = {2017},
}