Fiber-rich foods, health benefits

Dietary fibers impact all aspects of gut physiology and are a vital part of healthy diet. There is a need for development of novel fiber-rich foods that are both acceptable to the consumer and have proven health benefits. However, many fibers (particularly those that are rapidly fermented)... 

One problem with this idea is that added fibers, such as those found in many supplements or used to fortify foods, might not have the same health benefits as naturally occurring, or intact, fiber. Added fiber generally comes in the form of isolated fibers, which include inulin, polydextrose, and maltrodextrin. These fibers, also known as functional fiber, can be extracted from foods or chemically synthesized. Naturally occurring fiber-rich foods like whole grains, beans, fruits, nuts, seeds, and vegetables contain a variety of fiber types, often in a combination of water-soluble and insoluble fiber. These... 

Non-starch polysaccharides (NSP) Plant cell-wall NSP Other NSP Many different types of polysaccharides Main constituents arabinose, xylose, mannose, galactose, glucose, uronic acids Many types of constituents Escape digestion in the small intestine and are fermented to different extents Encapsulate and slow absorption of nutrients. Good marker for naturally fiber-rich diets for which health benefits have been shown Food additives. Minor components of the human diet. The amounts added to foods are known and regulated... 

Fruits and vegetables have historically been considered rich sources of some essential dietary micronutrients and fibers, and more recently they have been recognized as important sources for a wide array of phytochemicals that individually, or in combination, may benefit health (Stavric 1994 Rechkemmer 2001). Therefore, some people have conferred on fruits and vegetables the status of functional foods. There are many biologically plausible reasons for this potentially protective association, including the fact that many of the phytochemicals act as antioxidants. 

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