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Nutrients 2018, 10(8), 1055; https://doi.org/10.3390/nu10081055

Beneficial Effect of Intestinal Fermentation of Natural Polysaccharides

College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
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Received: 4 July 2018 / Revised: 27 July 2018 / Accepted: 7 August 2018 / Published: 9 August 2018
(This article belongs to the Special Issue Health Benefits of Fermentation)
View Full-Text   |   Download PDF [967 KB, uploaded 9 August 2018]   |  

Abstract

With the rapid development of modern society, many chronic diseases are increasing including diabetes, obesity, cardiovascular diseases, etc., which further cause an increased death rate worldwide. A high caloric diet with reduced natural polysaccharides, typically indigestible polysaccharides, is considered a health risk factor. With solid evidence accumulating that indigestible polysaccharides can effectively prevent and/or ameliorate symptoms of many chronic diseases, we give a narrative review of many natural polysaccharides extracted from various food resources which mainly contribute their health beneficial functions via intestinal fermentation. View Full-Text
Keywords: polysaccharide; microbiota; dietary fiber; metabolic syndrome; diabetes polysaccharide; microbiota; dietary fiber; metabolic syndrome; diabetes
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Zhang, T.; Yang, Y.; Liang, Y.; Jiao, X.; Zhao, C. Beneficial Effect of Intestinal Fermentation of Natural Polysaccharides. Nutrients 2018, 10, 1055.

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