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Type: Artigo
Title: Polydextrose: Physiological Function, And Effects On Health
Author: Ramiro do Carmo
Mariane Moreira; Leite Walker
Julia Clara; Novello
Daiana; Caselato
Valeria Maria; Sgarbieri
Valdemiro Carlos; Ouwehand
Arthur C.; Andreollo
Nelson Adami; Hiane
Priscila Aiko; dos Santos
Elisvania Freitas
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.
Subject: Polydextrose
Functional Foods
Editor: MDPI AG
Rights: aberto
Identifier DOI: 10.3390/nu8090553
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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