Role of polysaccharides in food, digestion, and health

A. Lovegrove*, C. H. Edwards, I. De Noni, Hamung Patel, S. N. El, T. Grassby, C. Zielke, M. Ulmius, L. Nilsson, P. J. Butterworth, P. R. Ellis, P. R. Shewry

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

399 Citations (Scopus)
414 Downloads (Pure)

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.

Original languageEnglish
Pages (from-to)237-253
Number of pages17
JournalCritical Reviews in Food Science and Nutrition
Volume57
Issue number2
Early online date28 Apr 2015
DOIs
Publication statusPublished - 2017

Keywords

  • dietary fiber
  • food processing
  • health benefits
  • nonstarch polysaccharides
  • Starch

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