Dietary Fibre Functionality In Food And Nutraceuticals

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

"Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

Here is an in-depth and informative introduction to dietary fibers and food supplements, elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes, obesity, coronary heart disease, colorectal and other types of cancer, and gut health. The book also discusses the formulation-based approaches for the delivery of food supplements and dietary fibers as well as the use of botanicals in dietary supplements and fibers. The chapter on regulatory guidance of food supplement and dietary fiber discusses the current statutes and regulations addressing dietary ingredients, manufacturing standards, safety, labelling, and claims. The book explains how dietary fibers and food supplements work to maintain gut health, addressing such issues as constipation, loose stools, inflammatory bowel diseases, hiatal hernias, gastroesophageal reflux disease, Barrett’s esophagus, diverticular disease, hemorrhoids, peptic ulcers, gastritis, celiac disease, gallstones, and colon cancer.

"Dietary fibre is of interest to both science and industry, and yet despite growing awareness of its benefits to health and nutrition, intakes remain below the recommended level. Industry has responded by developing new applications, products and processes to help consumers increase their fibre intake in a convenient way. While regulations on health claims are being developed for example in the EU, some countries have allowed the use of health claims to help promote consumer awareness of the benefits of a higher fibre intake, and to inform consumers of good sources of fibre. At the same time science is developing the concept of dietary fibre. The mechanisms and actual components behind the physiological effects are of particular interest, and so are the analytical tools to measure these. The fate of dietary fibre in the gut, where certain fibre components are fermented and converted by microbes gains a great deal of attention. The role of molecular weight and viscosity of dietary fibre components in determining the health benefits are also discussed. This book is essential reading for all researchers and those who concern themselves with bioprocesses and food technology. 'Dietary fibre components and functions' covers the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists involved in research and development in this field."

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world. Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics. Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.

"This new book provides important information on the role of food and dietary fibers in human health and disease. The volume provides in-depth and informative introductions to dietary fibers and food supplements and then goes on to elaborate on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes, obesity, coronary heart disease, colorectal and other types of cancer, and gut health. Also discussed are the formulation-based approaches for the delivery of food supplements and dietary fibers as well as the use of botanicals in dietary supplements and fibers. The chapter on regulatory guidance of food supplement and dietary fiber will be especially helpful, as it discusses the many current statutes and regulations addressing dietary ingredients, manufacturing standards, safety, labelling, and claims, all of which promote the safe use of dietary supplements and help to preserve continued consumer access. Food Supplements and Dietary Fibers in Heath and Disease takes a look at how dietary fibers and food supplements work to maintain gut health, addressing such issues as constipation, loose stools, inflammatory bowel diseases, hiatal hernias, gastroesophageal reflux disease, Barrett's oesophagus, diverticular disease, hemorrhoids, peptic ulcers, gastritis, celiac disease, gallstones, and colon cancer. Chapters also examine the probable interactions among other dietary compounds, drug treatments, and nutritional fibers as well as how some supplements may interact with medications used before and after surgery. The volume aims to be useful and of interest to healthcare professionals, nutritionists, and others involved in research on food supplements and dietary fibers"--