The Physiological Effect of Dietary Fiber: An Update

Eastwood, M. A.

doi:10.1146/annurev.nu.12.070192.000315

Cited by 191 publications

(80 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The functions of dietary fiber in the colon are susceptible to bacterial fermentation, ability to increase bacterial mass and saccharolytic enzyme activity and water holding capacity of the fiber residue after fermentation. The most important mechanism whereby dietary fiber increases stool weight is through the water-holding capacity of unfermented fiber (Eastwood 1992). Potential negative effects of dietary fiber are reduced absorption of vitamins, minerals and proteins.…”

Section: Structural and Functional Features Of Nspmentioning

confidence: 99%

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

View full text Add to dashboard Cite

show abstract

Section: Structural and Functional Features Of Nspmentioning

confidence: 99%

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

View full text Add to dashboard Cite

show abstract

“…Os taninos hidrolisáveis, em função da acidez gástrica, liberam a cadeia peptídica e expõe seus sítios de hidrólise. As substâncias terpenóides de maior importância nutricional são as saponinas, destacando-se em leguminosas como alfafa pelo efeito hipocolesterolêmico sobre os coelhos (EASTWOOD, 1992;FERREIRA, 1994;BRETT;WALDRON, 1996).…”

Section: Caracterização Da Fibra Dietéticaunclassified

Importância da fibra na nutrição de coelhos

et al. 2003

View full text Add to dashboard Cite

ResumoObjetivou-se nesta revisão reunir as informações de maior relevância no campo nutricional referentes às características físico-químicas e efeitos fisiológicos da fibra na alimentação de coelhos. Esta área pode representar um ponto de estrangulamento na expansão da cunicultura como uma atividade rentável em nosso país, diante da diversidade de ingredientes fibrosos ou não convencionais passíveis de uso em rações completas balanceadas e seus efeitos sobre o rendimento produtivo e reprodutivo, principalmente devido às características privilegiadas da carne e da pelagem desta espécie. Palavras-chave: Coelhos, fibra, nutrição. AbstractIt was objectified in this revision to gather the larger relevance information in the nutritional field referring to the physical-chemistries characteristics and physiologic effects of the fiber in the rabbits feeding. This area can represent a narrowing point in the cuniculture expansion as a profitable activity in our country, due to the diversity of fibrous ingredients or don't stipulate passive use in balanced complete diets and its effects on the productive and reproductive yield, mainly due to the privileged characteristics of the meat and of the coat of this species.

show abstract

“…Lack of dietary fibre in the meat and meat products has been mainly implicated for such problems. Dietary fibre in foods is known to reduce the risk of cancer, obesity, cardiovascular diseases and several other disorders (Eastwood 1992). Epidemiological data also reveal that a diet high in fibre generally promotes a healthier life style (Kritchevsky 2000) and fibre intake can be viewed as a marker of healthy diet.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

View full text Add to dashboard Cite

Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P <0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P <0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P <0.05) in the treated products. Addition of PHF significantly (P <0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

show abstract

The Physiological Effect of Dietary Fiber: An Update

Cited by 191 publications

References 28 publications

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Importância da fibra na nutrição de coelhos

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Contact Info

Product

Resources

About