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Nutrients 2016, 8(9), 553; doi:10.3390/nu8090553

Polydextrose: Physiological Function, and Effects on Health

1
Food Technology and Public Health Division, Center of Biological Sciences and Health, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil
2
Sector of Health Sciences, Department of Nutrition, State University of Centro-Oeste, Guarapuava 85040-080, Paraná, Brazil
3
Institute of Nutrition Josué de Castro, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Rio de Janeiro, Brazil
4
School Food Engineering, State University of Campinas, Campinas 13083-862, São Paulo, Brazil
5
Active Nutrition, DuPont Nutrition & Health, Kantvik 02460, Finland
6
School of Medical Sciences, State University of Campinas, Campinas 13083-887, São Paulo, Brazil
*
Author to whom correspondence should be addressed.
Received: 9 June 2016 / Revised: 5 August 2016 / Accepted: 12 August 2016 / Published: 8 September 2016
View Full-Text   |   Download PDF [236 KB, uploaded 8 September 2016]

Abstract

Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health. Therefore, the objective of this review was a survey of the literature on the effect of supplementation with PDX in health, and to list the benefits for maintaining health and/or reducing the development of diseases. View Full-Text
Keywords: polydextrose; prebiotics; health; functional foods; fiber polydextrose; prebiotics; health; functional foods; fiber
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

do Carmo, M.M.R.; Walker, J.C.L.; Novello, D.; Caselato, V.M.; Sgarbieri, V.C.; Ouwehand, A.C.; Andreollo, N.A.; Hiane, P.A.; dos Santos, E.F. Polydextrose: Physiological Function, and Effects on Health. Nutrients 2016, 8, 553.

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