||I U P A C
Organizations & People
and the Environment Division (VI)
Title: What are dietary fibres?
Battaglia, Catherine Renard, Robert Redgwell , Monika Fischer,
Hans Steinhart, Willie York, Klaus Englyst, Kaisa Poutanen, Simin
Liu, and Takahisa Hayashi
To characterize the nature of dietary fibres and how they are altered
as a result of food processing, and to offer a clear set of internationally
Dietary fibre is today defined based on the analytical methods
used to measure it. Every method, however, may provide a different
answer. What is needed is a more rigorous application of chemistry
to define dietary fiber in terms of its components. The components
are largely but not entirely macromolecules including polysaccharides
and glycoproteins, but also include such other components as polyphenols
which may play a crucial role. Measure the different macromolecules
which make up the cell wall. A proper understanding of the chemical
nature of individual components of dietary fibres can lead to better
understanding of how they operate in the plant cell wall and how
they act as dietary fibre in the human digestive system. This will
clarify differences between extracted dietary fibre and in situ
dietary fiber as it occurs in food.
Last update: 16 July 2007
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