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Role of Polysaccharides in Food, Digestion and Health.

Lovegrove, A, Edwards, CH, De Noni, I, Patel, H, El, SN, Grassby, T, Zielke, C, Ulmius, M, Nilsson, L, Butterworth, PJ , Ellis, PR and Shewry, PR (2015) Role of Polysaccharides in Food, Digestion and Health. Critical reviews in food science and nutrition, 57 (2). pp. 237-253.

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Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fibre. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behaviour in the gastro-intestinal tract and their contribution to healthy diets.

Item Type: Article
Subjects : Biosciences and Medicine
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine
Authors :
Lovegrove, A
Edwards, CH
De Noni, I
Patel, H
El, SN
Grassby, T
Zielke, C
Ulmius, M
Nilsson, L
Butterworth, PJ
Ellis, PR
Shewry, PR
Date : 28 April 2015
DOI : 10.1080/10408398.2014.939263
Copyright Disclaimer : © 2017 The Author(s). Published with license by Taylor & Francis Group, LLC© Rothamsted Research. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.
Depositing User : Symplectic Elements
Date Deposited : 02 Feb 2017 08:57
Last Modified : 31 Oct 2017 19:05

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