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Related Concept Videos

Dietary Connections01:23

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
Carbohydrate Digestion00:57

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
Fibrous Proteins00:55

Fibrous Proteins

Fibrous proteins are either long and narrow proteins or assemble to form long and thin structures. They contain repetitive units and usually consist of either alpha helices or beta sheets and, in rare cases, a mix of both. The amino acids in the primary structure often consist of repeating amino acid sequences. The role of fibrous proteins is primarily structural. Many are located in the extracellular matrix and are present in connective tissues to impart strength and joint mobility. They are...
Carbohydrates: Dietary Sources and Requirements01:15

Carbohydrates: Dietary Sources and Requirements

Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ meats, shellfish,...

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Twin-Screw Extrusion Process to Produce Renewable Fiberboards
07:21

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Published on: January 27, 2021

Dietary fiber.

R M Kay

    Journal of Lipid Research
    |February 1, 1982
    PubMed
    Summary
    This summary is machine-generated.

    Dietary fiber, indigestible plant material, aids digestion and health. It improves gut function, helps manage blood sugar, and lowers cholesterol by altering gut bacteria and absorption processes.

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    Comparative Study on the Polysaccharide Contents and Antioxidant Activities of Hippophae rhamnoides subsp. sinensis and Hippophae gyantsensis

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    Area of Science:

    • Nutrition Science
    • Gastroenterology
    • Biochemistry

    Background:

    • Dietary fiber is plant-derived material resistant to human digestive enzymes.
    • It comprises non-alpha-glucan polysaccharides and lignins, acting as a polymer matrix in the GI tract.
    • Fiber's properties, like water-holding and fermentation susceptibility, influence its physiological effects.

    Purpose of the Study:

    • To review the clinical significance and physiological actions of dietary fiber.
    • To elucidate the mechanisms by which fiber impacts colonic function, glucose, and lipid metabolism.
    • To highlight the established therapeutic uses of fiber in specific gastrointestinal conditions.

    Main Methods:

    • Literature review and analysis of existing studies on dietary fiber.
    • Examination of fiber's physicochemical properties and their relation to physiological actions.
    • Synthesis of data on fiber's effects on stool bulk, glucose absorption, and lipid metabolism.

    Main Results:

    • Dietary fiber increases stool bulk by retaining water and promoting bacterial growth.
    • Specific fibers reduce glucose absorption, mitigating postprandial glucose and insulin spikes.
    • Mucilaginous fibers lower plasma cholesterol by increasing fecal acidic sterol excretion.

    Conclusions:

    • Dietary fiber plays a crucial role in maintaining gastrointestinal health and metabolic balance.
    • Its varied composition dictates its diverse physiological functions, including benefits for constipation and diverticular disease.
    • Fiber-based interventions show promise in managing metabolic disorders like hyperglycemia and hyperlipidemia.