Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

Dr Farah Hosseinian, Associate Professor, Food Science and Nutrition, Department of Chemistry, Carleton University, Canada.

Dr B. Dave Oomah, Retired research scientist, formerly with the Pacific Agri-Food Research Centre, Summerland, Agriculture and Agri-Food Canada.

Dr Rocio Campos-Vega, Research Professor, Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Mexico.

Series Editor
Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.