Role of polysaccharides in food, digestion, and health
Makaleler > Tam Makale · 2015
Yazarlar: A. Lovegrove, C. H. Edwards, I. De Noni, H. Patel, Sedef Nehir EL, T. Grassby, C. Zielke, M. Ulmius, L. Nilsson, P. J. Butterworth, P. R. Ellis, P. R. Shewry
Critical Reviews in Food Science and Nutrition, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2015, cilt 57, ss 237-253
DOI: 10.1080/10408398.2014.939263
Özet
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.