From Husks and Seeds to Health: an Inevitable Outcome Rather than a Fluke

This review was conducted to examine the promising health benefits of psyllium, its therapeutic potential in relation to various chronic diseases, its mechanisms, and its possible side effects or toxicity; to explore its applications in food systems; to identify the positive and negative effects of its consumption; and to provide perspectives for future research and development efforts for psyllium.

Psyllium, also known as ispaghula, is a dietary fiber obtained from the shells of Plantago ovata seeds. The most abundant monosaccharides in its composition are xylose and arabinose. Psyllium is a natural alternative to the use of food additives such as gum and hydrocolloid to increase the fiber content in fortified foods. Psyllium may have therapeutic effects on various diseases. In recent years, its potential in the management of conditions such as hypertension, diabetes, and liver disease has been emphasized and multifaceted therapeutic applications have been introduced. Psyllium may help to regulate blood glucose, blood pressure and cholesterol levels. It may also increase feelings of fullness and reduce food intake. Furthermore, psyllium may promote bowel regularity and improve the composition of gut microbiota. Psyllium has been reported to exhibit antioxidant and antimicrobial properties, as well as reducing inflammatory mediators such as TNF-α and nitric oxide. Furthermore, psyllium has been associated with lower creatinine and uric acid levels, as well as a reduced risk of carcinogenesis. Studies in the literature support the therapeutic effects of psyllium. However, longer-term clinical trials are needed to determine the effective dose and duration of use. Innovative product development studies should be conducted to enhance the functional benefits of psyllium in the food industry.