Oligosaccharides dietary sources

In recent years, there has been increasing interest in those carbohydrates that escape absorption in the small intestine and enter the colon, where they may have specific health benefits due to their fermentation by the colonic microflora and their effect on gut physiology. This entry considers the definition, classification, dietary sources, methods of analysis, colonic fermentation, and health benefits of both resistant starch and oligosaccharides, and compares them with those of dietary fiber. 

Besides the traditional use of polysaccharides, described above, in recent years, the scientific community and industries have been exploring a great number of health benefits associated to their consumption. Some of the health benefits reported for the polysaccharides and oligosaccharides are related with their use as dietary fiber and as prebiotic sources, leading to a reduction of cholesterol and glucose blood levels of consumers. 

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