Southgate, D. A. T. (1978). Dietary fiber: analysis and food sources. The American Journal of Clinical Nutrition, 31: S107-S110.
Dietary fiber is derived from two sources: plant cell walls and nonstructural polysaccharides (gums and mucilages) that occur naturally in food or as food additives (gums, algal polysaccharides and modified celluloses). It is a mixture of components dependent on types of food in diet. Composition of cell wall is dependent on stage of maturity of plant and the cultural conditions with which the plant was grown. Author suggests that crude fiber isn’t a good indicator for effects on physiology and the identifying the individual components of fiber is necessary. He analyzes foodstuffs down to polysaccharide species. Discusses extraction rates of cereals and how they are positively affiliated with amount of dietary fiber, thus inversely related to digestibility. This is interesting as the lower the extraction rate, the more digestible a product; however, the fibrous aspect of the foodstuff may be the person’s end goal to promote colon health.
No comments:
Post a Comment