Role of polysaccharides in food, digestion, and health

Lovegrove, Alison; Edwards, Cathrina H.; Noni, Ivano De; Patel, Harshad B.; El, Sedef Nehir; Grassby, Terri; Zielke, Claudia; Ulmius, Matilda; Nilsson, Lars; Butterworth, Peter; Ellis, Peter R.; Shewry, Peter R.

doi:10.1080/10408398.2014.939263

reviewCritical Reviews in Food Science and NutritionApr 28, 2015HYBRID OA

Role of polysaccharides in food, digestion, and health

ALAlison Lovegrove CHCathrina H. Edwards IDIvano De Noni HBHarshad B. Patel SNSedef Nehir El

Rothamsted Research · King's College London · +6 more institutions

PubMed

Indexed incrossrefpubmed

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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579

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FWCI: 12.57
Percentile: 100%
References: 199

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Authors

12

Topics & keywords

Topics

Keywords

Polysaccharide
Food science
Dietary fiber
Digestion (alchemy)
Human health
Functional food
Gastrointestinal tract
Digestive tract

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