Abstract
The ingestion of dietary fibre has been correlated with the prevention of many health-threatening diseases and cancers. Plant cell walls are the major source of dietary fibre and this review investigates the relationship between the structure of different types of plant cell walls and their beneficial effects. The effects of processing and cooking on dietary fibre are also examined. Structure–function relationships between individual cell wall components and the beneficial effects of dietary fibre are not well defined and it may be that the physical, physiochemical and topochemical properties of plant cell walls and their components are also important.
Copyright © 1996 SCI
Copyright © 1996 SCI
| Original language | English |
|---|---|
| Pages (from-to) | 133-150 |
| Number of pages | 18 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 70 |
| Issue number | 2 |
| Publication status | Published - 1996 |
Keywords
- dietary fibre
- plant cell walls
- health
- gastrointestinal tract
- structure-benefit relationships
- polysaccharides
- lignin
- food processing
