The diet as a source of dietary fibre
Article Abstract:
The physiological characteristics of dietary fiber are known by the structural arrangements of the non-starch polysaccharides and other constituents in the plant cell-wall, plant tissues and plant foods. The foods making up the diet and the steps of processing and preparation for consumption are the factors that characterize the composition and physical characteristics of the dietary fiber mixture. The polysaccharides making up the dietary fiber have structural resemblances to that of biopolymers.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Effects of pea and soybean fibre on postprandial lipaemia and lipoproteins in healthy adults
Article Abstract:
Low-fiber meals enriched with fiber from soybeans or peas were fed to six healthy subjects and the postprandial effects on lipaemia and lipoproteins were observed. Fiber is known to have long term effects on lipid metabolism, and this study was intended to identify possible processes involved. Soybean fiber increased chylomicron triglyceride, and pea fiber had the most effect on lowering cholesterolaemia. Both fibers moderated the rise in chylomicron cholesterol and phospholipids.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1993
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Chemical and physiological aspects of enzyme-modified fibre
Article Abstract:
A study of chemical and physiological aspects of enzyme-modified fiber reveals that 10% of total dietary fiber is lost in pea bran and 10% of total dietary fiber is increased in spelt wheat bran due to enzymic modifications. These changes are attributed to the mineral and protein losses. Consumption of modified pea fiber increased the stool weight but no effect on transit time and blood cholesterol was observed.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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