La fibra dietaría como alimento funcional
DOI:
https://doi.org/10.17533/udea.vitae.459Keywords:
alimentos funcionales, fibra dietaria, fermentaciòn colònica, acidos grasos de cadena corta(AGCC), functional foods, fiber diet, colonic fermentation, short chain fatty acids(CSFAs)Abstract
En las tres últimas décadas se han desarrollado estudios e investigaciones que señalan la asociación a nivel epidemiológico entre el bajo consumo de fibra dietara y la alta incidencia de enfermedades crónicas del tracto digestivo. En la actualidad los estudios se han enfocado en los efectos de la fermentación de la fibra dietaría en el colon. Los autores hacen referencias a las propiedades funcionales de la fibra dietaría y en especial su capacidad fermentativa para conocer los productos de la fermentación y sus beneficios fisiológicos en la salud humana.Downloads
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