Dietary fiber fruit

Fruit dietary fiber is the product obtained by drying the washed wet pulp (the main by-product of juice industries) that remains after fruit juice extraction. Because fruit dietary fibers contain a high level of pectins as the major water-soluble fibers, they have similar technological functions as isolated pectins (Diepenmat-Wolters, 1993)... 

Control group no more than 3 apples p/w hypercholesterolemic men — 4 months according to cholesterol and fruit dietary fiber intake HDL t... 

Terry P, Giovannucci E, Michels KB, Bergkvist L, Hansen H, Holmberg L and Wolk A. 2001. Fruit, vegetables, dietary fiber, and risk of colorectal cancer. J Natl Cancer Inst 93(7) 525-533. 

Dietary Fiber and Associated Antioxidants in Fruit and Vegetables... 

Fruits and vegetables are generally high in water and low in fat, and, in addition to vitamins and minerals, they contain significant amounts of dietary fiber (DF) and phytochemicals—mainly polyphenols and carotenoids—with significant biological properties, including antioxidant activity. 

Table 8.1. Dietary fiber content (% edible fresh matter) in common fruits and vegetables...

Table 8.2. Composition of dietary fiber in several fruits and vegetables (g/100 g edible dry weight)...

Contribution of Fruits and Vegetables to the Intake of Dietary Fiber and Antioxidants in the Diet... 

Bunzel M, Seiler A and Steinhart H. 2005. Characterization of dietary fiber lignins from fruits and vegetables using the DCFR method. J Agric Food Chem 53 9553-9559. 

Jimenez-Escrig A, Rincon M, Pulido R and Saura-Calixto F. 2001. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J Agric Food Chem 49 5489—5493. 

Marlett JA and Vollendorf NW. 1994. Dietary fiber content and composition of different forms of fruits. Food Chem 51 39-44. 

Pak ND. Dietary fiber in fruits cultivated in Chile. 2003. Arch Latinoam Nutr 53 413 117. 

Ramalu P and Rao PU. 2003. Total, insoluble and soluble dietary fiber contents of Indian fruits. J Food Compos Anal 16 677-685. 

Inicimn in particular, are readily converted into a nondigesltble or slowly digestible physical form ander certain food processing conditions. These resistant starches are readily fermented by colonic bacteria. Small amounts of waxes, cutin. and minerals in fruits and vegetables contribute to total dietary fiber values but may be physiologically inert. 

The beneficial effects of dielary fiber, including both soluble and insoluble fiber, are generally recognized. Current recommendations arc for daily intakes of 20-35 g in a balanced diet of cereal products, fruits, vegetables, and legumes. However, the specific preventive role of dietary fiber in certain diseases has been difficult to establish, in pan because dielary risk factors such as high saturated fat and high protein levels are reduced as fiber levels increase. 

In the study on colorectal cancer (Table 20.4), a reduced risk was found for increasing intake of anthocyanidins (OR, 0.67 for the highest versus the lowest quintile,p-trend, 0.001), flavonols (OR, 0.64,p-trend < 0.001), flavones (OR, 0.78, p-trend, 0.004), and isoflavones (OR, 0.76, p-trend, 0.001). [Rossi et al., 2006], The estimates did not substantially differ for colon and rectal cancers. After allowance for fruit and vegetable consumption, for dietary fiber, or for micronutrients previously associated to this tumor including vitamin C, the associations with flavonoids did not change by more than 10%. A recent case-control study of 1456 pairs of cases and controls conducted in Sweden confirmed a significant decrease in risk of colorectal cancer for intake of anthocyanidins and flavonols [Theodoratou et al., 2007], but there was no relation for isoflavones and flavones. However, the results on isoflavones and flavones are questionable due to the unusually and generally low intakes of the populations studied. In the Italian population, anthocyanidins were derived mainly from wine, red fruit, and onions, and flavonols from apples or pears, wine, and mixed salads. 

NCSDCc,f 6.3 yr 3405 3692 1074 M-F Dietary or supplemental intake of vitamin A, C, E, folates and carotenoids are not associated with bladder risk of cancer inverse association were found between the intake of vitamins, carotenoids, and dietary fibers and risk of gastric carcinoma inverse association with lung cancer is found both for vegetables and fruit intake. (148,212) (213)... 

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