Beneficial health properties of psyllium and approaches to improve its functionalities

Adv Food Nutr Res. 2009;55:193-220. doi: 10.1016/S1043-4526(08)00404-X.

Abstract

Psyllium is an excellent dietary source for both soluble and insoluble fibers and has been used in supplemental and food products for its beneficial health effects. The strong water-absorbing and gelling capacities have made it a great challenge to incorporate psyllium in foods at the level needed to claim health benefits on the label. This review is focused on the approaches to improve the functionality, sensory property, and bioactivity of psyllium. Also included is a brief summary of the health beneficial effects of psyllium, along with its possible adverse effects. The information may be useful for those in psyllium research and functional food development.

Publication types

  • Review

MeSH terms

  • Anticarcinogenic Agents / adverse effects
  • Anticarcinogenic Agents / analysis
  • Anticarcinogenic Agents / pharmacology
  • Anticholesteremic Agents / adverse effects
  • Anticholesteremic Agents / analysis
  • Anticholesteremic Agents / pharmacology
  • Cathartics / adverse effects
  • Cathartics / analysis
  • Cathartics / pharmacology
  • Chemical Phenomena
  • Chemistry, Physical*
  • Dietary Fiber / adverse effects
  • Dietary Fiber / analysis
  • Dietary Fiber / pharmacology*
  • Food Technology
  • Food, Organic*
  • Gels / chemistry
  • Hypoglycemic Agents / adverse effects
  • Hypoglycemic Agents / analysis
  • Hypoglycemic Agents / pharmacology
  • Nutritional Physiological Phenomena / physiology*
  • Psyllium / adverse effects
  • Psyllium / chemistry
  • Psyllium / pharmacology*
  • Solubility
  • Water / chemistry

Substances

  • Anticarcinogenic Agents
  • Anticholesteremic Agents
  • Cathartics
  • Dietary Fiber
  • Gels
  • Hypoglycemic Agents
  • Water
  • Psyllium