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Journal articles on the topic 'Dietary fiber'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Li, Yina, Yuanshan Yu, Jijun Wu, et al. "Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification." Foods 11, no. 3 (2022): 248. http://dx.doi.org/10.3390/foods11030248.

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Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace

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2

Türker, İzzet, and Hilal İşleroğlu. "Dietary fibers of fenugreek seeds: Storage stability and food application." Food and Health 9, no. 2 (2023): 160–69. http://dx.doi.org/10.3153/fh23015.

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This study aimed to determine the storage stability of soluble and insoluble dietary fibers of fenugreek seeds, and their use in yoghurt. Dietary fibers were stored at 25°C - 40% RH for 180 days and 38°C - 90% RH for 90 days, and the changes in their physico-chemical and functional properties were determined, namely water retention, oil holding, and swelling capacities, glucose adsorption index and α-amylase inhibition. All of the physico-chemical and functional properties’ values of soluble and insoluble dietary fibers decreased during storage. The reduction of the values was more rapid at 38

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3

Guan, Zhi-Wei, En-Ze Yu, and Qiang Feng. "Soluble Dietary Fiber, One of the Most Important Nutrients for the Gut Microbiota." Molecules 26, no. 22 (2021): 6802. http://dx.doi.org/10.3390/molecules26226802.

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Dietary fiber is a widely recognized nutrient for human health. Previous studies proved that dietary fiber has significant implications for gastrointestinal health by regulating the gut microbiota. Moreover, mechanistic research showed that the physiological functions of different dietary fibers depend to a great extent on their physicochemical characteristics, one of which is solubility. Compared with insoluble dietary fiber, soluble dietary fiber can be easily accessed and metabolized by fiber-degrading microorganisms in the intestine and produce a series of beneficial and functional metabol

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4

Fahey, George C., Lawrence Novotny, Brian Layton, and David R. Mertens. "Critical Factors in Determining Fiber Content of Feeds and Foods and Their Ingredients." Journal of AOAC INTERNATIONAL 102, no. 1 (2019): 52–62. http://dx.doi.org/10.5740/jaoacint.18-0067.

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Abstract Background: Because of its chemical complexity, the estimation of dietary fiber content of feed and food materials is a difficult analytical challenge. Three major fiber analyses are conducted routinely in the United States including crude fiber (CF), detergent fiber, and total dietary fiber (TDF). Objective: Factors crucial to the successful measurement of dietary fibers are described and suggestions provided as to how to overcome potential analytical problems within assays. Methods: An accounting of methodological details that result in variation in fiber concentration values is pre

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5

Soliman, Ghada A. "Dietary Fiber, Atherosclerosis, and Cardiovascular Disease." Nutrients 11, no. 5 (2019): 1155. http://dx.doi.org/10.3390/nu11051155.

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Observational studies have shown that dietary fiber intake is associated with decreased risk of cardiovascular disease. Dietary fiber is a non-digestible form of carbohydrates, due to the lack of the digestive enzyme in humans required to digest fiber. Dietary fibers and lignin are intrinsic to plants and are classified according to their water solubility properties as either soluble or insoluble fibers. Water-soluble fibers include pectin, gums, mucilage, fructans, and some resistant starches. They are present in some fruits, vegetables, oats, and barley. Soluble fibers have been shown to low

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6

Haskey, Natasha, Stephanie L. Gold, Jeremiah J. Faith, and Maitreyi Raman. "To Fiber or Not to Fiber: The Swinging Pendulum of Fiber Supplementation in Patients with Inflammatory Bowel Disease." Nutrients 15, no. 5 (2023): 1080. http://dx.doi.org/10.3390/nu15051080.

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Evidence-based dietary guidance around dietary fiber in inflammatory bowel disease (IBD) has been limited owing to insufficient reproducibility in intervention trials. However, the pendulum has swung because of our increased understanding of the importance of fibers in maintaining a health-associated microbiome. Preliminary evidence suggests that dietary fiber can alter the gut microbiome, improve IBD symptoms, balance inflammation, and enhance health-related quality of life. Therefore, it is now more vital than ever to examine how fiber could be used as a therapeutic strategy to manage and pr

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7

Isleroglu, Hilal, and Sedanur Dastan. "ULTRASONIC-ASSISTED EXTRACTION OF DIETARY FIBERS FROM FENUGREEK SEEDS." Latin American Applied Research - An international journal 54, no. 1 (2024): 67–73. http://dx.doi.org/10.52292/j.laar.2024.2809.

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In this study, soluble and insoluble dietary fibers were extracted from fenugreek (Trigonella-foenum graecum L.) seeds using the ultrasonic-assisted extraction method and the fibers were characterized. The effects of the solid–solvent ratio, ultrasonic amplitude and extraction time were investigated using the response surface methodology to obtain the highest total dietary fiber yield. In addition, functional and physicochemical properties of soluble and insoluble dietary fibers such as water holding capacity, oil holding capacity, swelling capacity, glucose adsorption index and ?-amylase inhi

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8

Singh, Amandeep, Varinder Kaur, and R. S. S. Kaler. "A review on dietary fiber in cereals and its characterization." Journal of Applied and Natural Science 10, no. 4 (2018): 1216–25. http://dx.doi.org/10.31018/jans.v10i4.1894.

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The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufactu

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9

Zhang, Zhaoxia, Bo Chen, Jingjing Zeng, et al. "Associations between Consumption of Dietary Fibers and the Risk of Type 2 Diabetes, Hypertension, Obesity, Cardiovascular Diseases, and Mortality in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey." Nutrients 14, no. 13 (2022): 2650. http://dx.doi.org/10.3390/nu14132650.

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Although many studies have explored the relationship between total dietary fiber intake and the risk of chronic non-communicable diseases, the results are mixed. There is also a lack of research on the association between dietary fiber intake from different food sources and disease. Using data from the China Nutrition and Health Database from 2004 to 2015, Cox proportional risk models were used to explore the associations between total dietary fiber and fiber intake from different food sources and the occurrence of type 2 diabetes, hypertension, obesity, cardiovascular disease, and all-cause m

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10

TSUJI, KEISUKE. "Dietary Fiber." Sen'i Gakkaishi 46, no. 10 (1990): P453—P457. http://dx.doi.org/10.2115/fiber.46.10_p453.

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11

Takahashi, Yoko. "Fiber and Dietary Fiber." Nippon Shokuhin Kagaku Kogaku Kaishi 58, no. 4 (2011): 186. http://dx.doi.org/10.3136/nskkk.58.186.

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12

Loy, Laura, Lorenzo Petronio, Giacomo Marcozzi, Cristina Bezzio, and Alessandro Armuzzi. "Dietary Fiber in Inflammatory Bowel Disease: Are We Ready to Change the Paradigm?" Nutrients 16, no. 8 (2024): 1108. http://dx.doi.org/10.3390/nu16081108.

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Accumulating evidence from pre-clinical and clinical studies demonstrate the benefit of dietary fibers for inflammatory bowel disease (IBD). However, the majority of patients avoid or limit their consumption to manage their symptoms during the active and remission phases, although limited research supports these long-term dietary habits. Although recent evidence-based dietary guidelines highlight the importance of promoting an adequate intake of dietary fiber in IBD patients, intervention trials have not yet clearly clarified the quality and quantity of dietary fiber that should be consumed to

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13

Erşova, Svetlana, Daria Suhovici, Tatiana Cesko, Maria-Marcela Barbaroș, Liliana Popescu, and Aliona Ghendov-Mosanu. "POSSIBILITIES OF OBTAINING AND VALORIZING DIETARY FIBERS IN THE CONTEXT OF THE CIRCULAR BIOECONOMY." JOURNAL OF ENGINEERING SCIENCE 31, no. 1 (2024): 75–96. http://dx.doi.org/10.52326/jes.utm.2024.31(1).07.

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This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and char

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14

Erşova, Svetlana, Daria Suhovici, Tatiana Cesko, Maria-Marcela Barbaroș, Liliana Popescu, and Aliona Ghendov-Mosanu. "Possibilities of obtaining and valorizing dietary fibers in the context of the circular bioeconomy." Journal of Engineering Science 31, no. 1 (2024): 75–96. https://doi.org/10.52326/jes.utm.2024.31(1).07.

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This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and char

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15

Turner, Nancy D., and Joanne R. Lupton. "Dietary Fiber." Advances in Nutrition 2, no. 2 (2011): 151–52. http://dx.doi.org/10.3945/an.110.000281.

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16

Kritchevsky, D. "Dietary Fiber." Annual Review of Nutrition 8, no. 1 (1988): 301–28. http://dx.doi.org/10.1146/annurev.nu.08.070188.001505.

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17

Cummings, John H. "Dietary fiber." American Journal of Clinical Nutrition 45, no. 5 (1987): 1040–43. http://dx.doi.org/10.1093/ajcn/45.5.1040.

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18

Mendeloff, Albert I. "Dietary Fiber." Nutrition Reviews 33, no. 11 (2009): 321–26. http://dx.doi.org/10.1111/j.1753-4887.1975.tb05197.x.

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19

Prosky, Leon. "Dietary Fiber." Journal of AOAC INTERNATIONAL 82, no. 2 (1999): 467–69. http://dx.doi.org/10.1093/jaoac/82.2.467.

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20

Labarthe, Darwin R. "Dietary Fiber." Circulation 94, no. 11 (1996): 2696–98. http://dx.doi.org/10.1161/01.cir.94.11.2696.

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21

SLAVIN, JOANNE L. "Dietary Fiber." Nutrition Today 25, no. 6 (1990): 6–10. http://dx.doi.org/10.1097/00017285-199011000-00003.

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22

Schneeman, Barbara O., and Lesley F. Tinker. "Dietary Fiber." Pediatric Clinics of North America 42, no. 4 (1995): 825–38. http://dx.doi.org/10.1016/s0031-3955(16)39019-8.

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23

Kritchevsky, David. "Dietary fiber." Nutrition Research 18, no. 4 (1998): 605–6. http://dx.doi.org/10.1016/s0271-5317(98)00045-1.

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24

Tremaine, William J. "Dietary fiber." Gastroenterology 89, no. 1 (1985): 228–29. http://dx.doi.org/10.1016/0016-5085(85)90783-8.

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25

Prosky, Leon. "Dietary Fiber." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 143. http://dx.doi.org/10.1093/jaoac/74.1.143.

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26

Prosky, Leon. "Dietary Fiber." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 109. http://dx.doi.org/10.1093/jaoac/75.1.109.

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27

Prosky, Leon. "Dietary Fiber." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 132–33. http://dx.doi.org/10.1093/jaoac/76.1.132.

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28

Prosky, Leon. "Dietary Fiber." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 151. http://dx.doi.org/10.1093/jaoac/77.1.151.

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29

Prosky, Leon. "Dietary fiber." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 152–53. http://dx.doi.org/10.1093/jaoac/81.1.152a.

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30

Sweat, Whitney, and Melinda M. Manore. "DIETARY FIBER." ACSMʼs Health & Fitness Journal 19, no. 1 (2015): 9–16. http://dx.doi.org/10.1249/fit.0000000000000091.

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31

Freedman, Gerald C. "Dietary Fiber." JAMA: The Journal of the American Medical Association 263, no. 16 (1990): 2179. http://dx.doi.org/10.1001/jama.1990.03440160041024.

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32

Rakel, Robert E. "Dietary Fiber." JAMA: The Journal of the American Medical Association 263, no. 16 (1990): 2179. http://dx.doi.org/10.1001/jama.1990.03440160041025.

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33

Jayesh, Trivedi. "Dietary Fiber." Global Journal of Obesity, Diabetes and Metabolic Syndrome 3, no. 1 (2016): 006–7. https://doi.org/10.17352/2455-8583.000012.

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To the identification of food components that can optimize our physiological and psychological functions. This development, which aims to ensure the welfare, health and reduced susceptibility to disease during life, gave birth to the concept of “functional foods”.  “Dietary fiber is the remnants of the edible part of plants and analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the human large intestine.

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34

Sivaprakasam, Sathish, Pramodh K. Ganapathy, Mohd Omar Faruk Sikder, et al. "Deficiency of Dietary Fiber in Slc5a8-Null Mice Promotes Bacterial Dysbiosis and Alters Colonic Epithelial Transcriptome towards Proinflammatory Milieu." Canadian Journal of Gastroenterology and Hepatology 2019 (December 28, 2019): 1–12. http://dx.doi.org/10.1155/2019/2543082.

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Inflammatory bowel disease (IBD) is characterized by chronic inflammation in the intestinal tract due to disruption of the symbiotic relationship between the host immune system and microbiota. Various factors alter the gut microbiota which lead to dysbiosis; in particular, diet and dietary fibers constitute important determinants. Dietary fiber protects against IBD; bacteria ferment these dietary fibers in colon and generate short-chain fatty acids (SCFAs), which mediate the anti-inflammatory actions of dietary fibers. SLC5A8 is a high-affinity transporter in the apical membrane of colonic epi

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35

Merenkova, S., O. Zinina, M. Stuart, E. Okuskhanova, and N. Androsova. "EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW." Human Sport Medicine 20, no. 1 (2020): 106–13. http://dx.doi.org/10.14529/hsm200113.

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The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and

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36

Gunawan, Almira Devina, Saptawati Bardosono, and Ninik Mudjihartini. "Association between apolipoprotein B and dietary fibers." World Nutrition Journal 4, no. 2 (2021): 73–83. http://dx.doi.org/10.25220/wnj.v04.i2.0010.

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Introduction Global awareness to the importance of natural fibers in vegetables and fruits are still generally very low. Indonesian people consume less fibers, which has been associated with the development of heart disease. Heart disease has been known as the leading cause of morbidity and mortality. Apolipoprotein B (ApoB) is a component of atherogenic particles that can be used as a marker for an increased risk of cardiovascular disease. Researches on apoB profile and its relationship with fiber intake has provided inconsistent results. This is an article review of the current literatures o

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37

Divyashree, K., Sankar Amar, Chandni R.C., and V. Raghu A. "DIETARY FIBER IMPORTANCE IN FOOD AND IMPACT ON HEALTH." International Journal of Research - Granthaalayah 5, no. 4 RAST (2017): 17–21. https://doi.org/10.5281/zenodo.846392.

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Dietary fibre is a non-digestable part of plant material in the diet which is resistant to enzymatic digestion in humans which includes cellulose, non-cellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diet rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Higher intakes of dietary fiber are linked to less cardiovascular disease, diabetes, obesity, intestinal cancer, constipation, and other

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38

Mišurcová, L., S. Kráčmar, B. Klejdus, and J. Vacek. "Nitrogen content, dietary fiber, and digestibility in algal food products." Czech Journal of Food Sciences 28, No. 1 (2010): 27–35. http://dx.doi.org/10.17221/111/2009-cjfs.

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The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (<I>Spirulina pacifica, S. platensis</I>), green algae (<I>Chlorella pyrenoidosa</I>), red algae (<I>Palmaria palmata, Porphyra tenera</I>), and brown algae (<I>Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida</I>) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8–

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39

Yang, Zixin, Ting Huang, Ping Li, et al. "Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner." Foods 10, no. 6 (2021): 1386. http://dx.doi.org/10.3390/foods10061386.

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The interactions between cell-wall polysaccharides and polyphenols in the gastrointestinal tract have attracted extensive attention. We hypothesized that dietary fiber modulates the fermentation patterns of cyanidin-3-O-glucoside (C3G) in a fiber-type-dependent manner. In the present study, the effects of four dietary fibers (fructose-oligosaccharides, pectin, β-glucan and arabinoxylan) on the modulation of C3G fermentation patterns were investigated through in vitro fermentation inoculated with human feces. The changes in gas volume, pH, total carbohydrate content, metabolites of C3G, antioxi

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40

Nowak, Karolina, Sascha Rohn, and Michał Halagarda. "Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables." Molecules 30, no. 3 (2025): 590. https://doi.org/10.3390/molecules30030590.

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Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional–physiological p

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41

Bede, Evelyn Njideka, Beluonwu Chijioke Mmuoasinam, Ngozika Chioma Onuegbu, Ndidiamaka Nnennaya Ahaotu, and Anne Iheduzaju Peter-Ikechukwu. "Maize cob as dietary fiber source for high-fiber biscuit." GSC Biological and Pharmaceutical Sciences 12, no. 1 (2020): 138–44. https://doi.org/10.5281/zenodo.4269898.

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The potential use of maize cob as source of dietary fiber, for high-fiber biscuits was investigated in this work. Dry maize cob was boiled, meshed, dried, milled and sieved to obtain the soft fraction of maize cob (SFMC) which was incorporated into a master mix of biscuit at 50 g, 100 g and 150 g to produce high-fiber biscuit samples B, C and D respectively. Sample A served as control which contained no maize cob fiber. The maize cob was analyzed for proximate composition, dietary fiber and antinutritional contents while the biscuits samples were analyzed for Total carbohydrate and mineral (Mg

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42

Timm, Madeline, Lisa C. Offringa, B. Jan-Willem Van Klinken, and Joanne Slavin. "Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods." Nutrients 15, no. 19 (2023): 4138. http://dx.doi.org/10.3390/nu15194138.

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Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, whic

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43

Ariyarathna, Pathumi, Patryk Mizera, Jarosław Walkowiak, and Krzysztof Dziedzic. "Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits." Foods 14, no. 14 (2025): 2447. https://doi.org/10.3390/foods14142447.

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The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochem

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44

Armstrong, H., R. Dickner, A. Rieger, et al. "A15 MICROBES MEDIATE FIBER-INDUCED INFLAMMATION IN IBD." Journal of the Canadian Association of Gastroenterology 3, Supplement_1 (2020): 17–19. http://dx.doi.org/10.1093/jcag/gwz047.014.

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Abstract Background The etiology of inflammatory bowel diseases (IBD) remains unknown, although gut microorganisms and diet have been implicated. Dietary fibers pass through the bowel undigested and are fermented within the intestine by microbes, promoting gut health. However, many IBD patients describe experiencing sensitivity to fibres. Interestingly, fiber receptors on immune cells are able to interact with fibers typically found on the surface of fungal cells (which share properties with dietary fibers), for example, resulting in a paradoxical pro-inflammatory response. Aims As an altered

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45

Kartika Pratiwi, I. Desak Putu, Gusti Ayu Kadek Diah Puspawati, and Komang Ayu Nocianitri. "Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34." JURNAL AGROTEKNOLOGI 17, no. 01 (2023): 28. http://dx.doi.org/10.19184/j-agt.v17i01.27811.

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Proso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was to analyze the effect of preprocessing on millet flour dietary fiber and its ability to stimulate the growth of probiotic Lactobacillus rhamnosus SKG34. The research was conducted in two stages, i.e. preprocessing millet flour and viability of probiotic bacteria (Lactobacillus rhamnosus SKG34) on different broth media. First, millet flour was made in various p

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46

Khavkin, A. I., A. V. Nalyotov, P. V. Shumilov, and S. I. Sitkin. "The effectiveness of dietary fiber in inflammatory bowel disease." Voprosy detskoj dietologii 22, no. 2 (2024): 74–81. https://doi.org/10.20953/1727-5784-2024-2-74-81.

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The gut microbiome plays a fundamental role in maintaining human health and the development of a number of diseases. A change in the number of bacteria metabolizing indigestible dietary fibers is considered as a link in the pathogenesis of inflammatory bowel disease. A growing body of evidence supports the benefits of dietary fiber in maintaining the composition of the intestinal microbiome and its effect on intestinal health. Some fermentable fibers are metabolized by intestinal bacteria to short-chain fatty acids (acetate, butyrate and propionate), which have immunomodulatory properties, pro

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47

Shubhangi, Bhide Kshirsagar, Takarkhede Smita, Govind Jha Anjali, Pradeep Jain Ronak, Sunil Jadhav Vedika, and Dharmendra Jadhav Diksha. "A comprehensive review on dietary fiber and their functional properties in human body." World Journal of Biology Pharmacy and Health Sciences 4, no. 3 (2020): 059–76. https://doi.org/10.5281/zenodo.4430982.

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The term 'dietary fiber' (DF) was first presented in the 1950s, alluding to plant cell divided materials; later it was utilized to portray a class of plant-started polysaccharides, which can't be processed and retained in the gastrointestinal plot. Dietary fiber is seen as a physiologically torpid material, and although the best glycemic list building and properties of various fiber sources have for a long while been recognized. Dietary fiber isn't just attractive for its wholesome properties, yet additionally for its useful and mechanical properties. Dietary fiber can be class

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48

Han, Jiaqi. "Current Status of Research on Diets High in Dietary Fiber for Patients with Gestational Diabetes Mellitus." International Journal of Biology and Life Sciences 4, no. 3 (2023): 36–39. http://dx.doi.org/10.54097/ijbls.v4i3.10.

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The purpose of this study is to analyze whether the intake of soluble dietary fiber plays a positive role in regulating the blood glucose level of patients with gestational diabetes mellitus through the comparative analysis of experimental data of the previous researchers and the dietary nutritional data of various countries, and to explore whether supplementing the nutritional combination of high soluble dietary fiber has a positive effect on blood glucose level of patients with diabetes mellitus in the whole period of pregnancy and thus verify whether high soluble dietary fiber has an effect

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Chibuzo, Carole Nweze, William Nebechukwu Eneh, and Yusuf Bawa Muhammad. "Dietary fiber and risk of coronary heart diseases." GSC Advanced Research and Reviews 9, no. 3 (2021): 001–9. https://doi.org/10.5281/zenodo.5813256.

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Dietary fiber is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers can be grouped generally by their solubility, viscosity, and fermentation, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. Consumption of cereals, vegetable and fruit may lower the risk of coronary heart disease. Coronary heart disease involves the reduction of blood flow

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Martinez, Taylor M., Rachel K. Meyer, and Frank A. Duca. "Therapeutic Potential of Various Plant-Based Fibers to Improve Energy Homeostasis via the Gut Microbiota." Nutrients 13, no. 10 (2021): 3470. http://dx.doi.org/10.3390/nu13103470.

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Obesity is due in part to increased consumption of a Western diet that is low in dietary fiber. Conversely, an increase in fiber supplementation to a diet can have various beneficial effects on metabolic homeostasis including weight loss and reduced adiposity. Fibers are extremely diverse in source and composition, such as high-amylose maize, β-glucan, wheat fiber, pectin, inulin-type fructans, and soluble corn fiber. Despite the heterogeneity of dietary fiber, most have been shown to play a role in alleviating obesity-related health issues, mainly by targeting and utilizing the properties of

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