Role of polysaccharides in food, digestion, and health

Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):237-253. doi: 10.1080/10408398.2014.939263.

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: Starch; dietary fiber; food processing; health benefits; nonstarch polysaccharides.

Publication types

  • Review

MeSH terms

  • Carbohydrates / biosynthesis
  • Carbohydrates / chemistry
  • Cell Wall / metabolism*
  • Chronic Disease / epidemiology
  • Chronic Disease / prevention & control
  • Cold Temperature / adverse effects
  • Dietary Carbohydrates / adverse effects
  • Dietary Carbohydrates / metabolism*
  • Dietary Carbohydrates / therapeutic use
  • Dietary Fiber / adverse effects
  • Dietary Fiber / analysis
  • Dietary Fiber / metabolism*
  • Dietary Fiber / therapeutic use
  • Digestion*
  • Energy Intake*
  • Food Handling
  • Glycemic Index
  • Hot Temperature / adverse effects
  • Humans
  • Malnutrition / epidemiology
  • Malnutrition / metabolism
  • Malnutrition / prevention & control
  • Models, Biological*
  • Molecular Structure
  • Plants, Edible / adverse effects
  • Plants, Edible / chemistry*
  • Plants, Edible / metabolism
  • Risk Factors
  • Satiety Response
  • Starch / adverse effects
  • Starch / chemistry
  • Starch / metabolism
  • Starch / therapeutic use

Substances

  • Carbohydrates
  • Dietary Carbohydrates
  • Dietary Fiber
  • Starch