Scholarly record

THE INFLUENCE OF THE FRUITS FIBERS ON THE CONSUMER HEALTH

Steluța Radu

Abstract

This scientific research shows that some of the dietary fiber has a structural role in its plant sources, being insoluble in water. These are cellulose, hemicellulose and lignin. Some part of the food fibers have a repairing role and are soluble in water. This category includes pectin, gums, mucilage and hemicelluloses.[1] They are found in a lot of fruits like apples, bananas, tangerines, oranges, pears, plums, quine, grapes, kiwi. In this research it studied the protection mechanism of different types of fibers starting from the most common fruits from the modern consumer's diet. So that, we determined the hydrophilic capacity of various nutrients according to their fiber content, following the water absorption capacity of grams of food fiber, as well as the water absorption per 100 g of fruit.[1] The studies of research have been shown the benefits of insoluble and soluble fiber associated with their mechanical action in the body. They are the ones that emphasize the intestinal transit contents through the digestive system, preventing the digestive discomfort and helping to eliminate blocked toxins in the intestines. By eating food fiber the digestion works more efficiently and being accelerated. This reduces the risk of cardiovascular disease, especially of coronary heart disease in women. Fiber is an element key in the diet for weight control through reduced caloric intake; lowers cholesterol levels in blood. Although fruits contain slow metabolizable glucose and dietary fiber that increase digestibility.[1] However, the pH level indicates that they can be consumed with caution to prevent the increase of the acidity of the food bowl again. The smallest level of glucose is at the bananas (12.6 mg/100g), kiwi (12.4 mg/100 g) and oranges (9.6 mg/100g).

Publication details

Back to publication list