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

doi:10.1080/10408398.2014.939263

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

Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

449 Citations (Scopus)

517 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 language	English
Pages (from-to)	237-253
Number of pages	17
Journal	Critical Reviews in Food Science and Nutrition
Volume	57
Issue number	2
Early online date	28 Apr 2015
DOIs	https://doi.org/10.1080/10408398.2014.939263
Publication status	Published - 2017

Keywords

dietary fiber
food processing
health benefits
nonstarch polysaccharides
Starch

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1080/10408398.2014.939263Licence: CC BY

Role of polysaccharides in food_LOVEGROVE_Accepted24Jun2014_GOLD VoRFinal published version, 1.16 MBLicence: CC BY

Cite this

@article{8848648446764482bf1faa9970b984cd,

title = "Role of polysaccharides in food, digestion, and health",

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.",

keywords = "dietary fiber, food processing, health benefits, nonstarch polysaccharides, Starch",

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

year = "2017",

doi = "10.1080/10408398.2014.939263",

language = "English",

volume = "57",

pages = "237--253",

journal = "Critical Reviews in Food Science and Nutrition",

issn = "1040-8398",

publisher = "Taylor and Francis Ltd.",

number = "2",

}

TY - JOUR

T1 - Role of polysaccharides in food, digestion, and health

AU - Lovegrove, A.

AU - Edwards, C. H.

AU - De Noni, I.

AU - Patel, Hamung

AU - El, S. N.

AU - Grassby, T.

AU - Zielke, C.

AU - Ulmius, M.

AU - Nilsson, L.

AU - Butterworth, P. J.

AU - Ellis, P. R.

AU - Shewry, P. R.

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - dietary fiber

KW - food processing

KW - health benefits

KW - nonstarch polysaccharides

KW - Starch

UR - http://www.scopus.com/inward/record.url?scp=84992724544&partnerID=8YFLogxK

U2 - 10.1080/10408398.2014.939263

DO - 10.1080/10408398.2014.939263

M3 - Article

AN - SCOPUS:84992724544

SN - 1040-8398

VL - 57

SP - 237

EP - 253

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

IS - 2

ER -

Role of polysaccharides in food, digestion, and health

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this