Download Complex Carbohydrates in Foods by Susan Sungsoo Cho PDF
By Susan Sungsoo Cho
"Explores the results of complicated carbohydrates (starch, gums, and nutritional fibers) on human physiological functionality and establishes a suitable nutritional consumption point for inclusion on dietary labels. Addresses present learn, purposes, and implementation issues."
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G. by bifidobacteria) and exert systemic effects. As a consequence of these properties they have bulking effects and they might positively modulate lipid metabolism without interfering with mineral absorption. Indeed, they tended to enhance and improve said absorption. From a conceptual perspective non-digestible oligosaccharides in general and chicory fructooligosaccharides in particular have to be classified as dietary fiber and they have to appear as such on nutrition labeling. From a nutritional perspective, chicory fructooligosaccharides have to be viewed as prebiotics: due to their selective fermentation by bifidobacteria they improve the composition of the colonic microbiota.
The botanical structure and particle size may account for a significant proportion of the beneficial effects of dietary fiber on postprandial blood glucose response and intestinal function (11). PHYSIOLOGICAL EFFECTS AND LABELING The approach we suggest here focuses on two groups of components that can be analyzed using available methods. The ingestion of starches can have a variety of effects depending on the plant source, cooking conditions and the individual’s digestive tract. These variations result from interactions in both the upper gastrointestinal tract and in the colon and are not necessarily a consequence of chemical differences that are easily identified.