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 EditorFereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.

• List of Contributors xiPreface xv1 Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? 1Anthony Fardet1.1 Influence of the Chemical and Physical Structure on the Metabolic Effects of Fibers 21.1.1 Changing the Molecular Weight 21.1.2 Changing the Degree of Crystallinity 31.1.3 Modifying Particle Size 41.2 Influence of the Physicochemical Properties of Fibers on their Metabolic Effects 51.2.1 Modifying the Degree of Solubility 51.2.2 Changing the Water-Holding Capacity 51.2.3 Changing Fiber Porosity 61.2.4 Adsorption of Bile Acids 61.2.5 The Ability to Complex Minerals and to Increase their Extent of Absorption 71.2.6 Fiber Structure and Hindgut Health 71.3 The Effect of Fiber Structure on Fermentation Patterns and Microbiota Profiles: Slowly versus Rapidly Fermented Fiber 81.3.1 Fiber Structure and Fermentation Patterns 91.3.2 Fiber Structure and Fecal Microbiota Profiles 111.4 Conclusions 122 Interaction of Phenolics and their Association with Dietary Fiber 21Fereidoon Shahidi and Anoma Chandrasekara2.1 Introduction 212.2 Phenolic Compounds 222.3 Bioactivities of Phenolics 242.4 Dietary Fiber 262.5 Antioxidant Dietary Fiber 282.6 Protein–Phenolic Interactions 282.7 Starch–Phenolic Interactions 292.8 Phenolic Compounds and Starch Digestibility 312.9 Interactions of Phenolic Compounds 332.10 Phenolics and Dietary Fiber 332.11 Conclusion 363 Dietary Fiber-Enriched Functional Beverages in the Market 45Aynur Gunenc, Farah Hosseinian and B. Dave Oomah3.1 Introduction 453.2 Dietary Fiber Definition and Classification 463.3 Fiber-Enriched Non-Dairy Beverages 463.3.1 Addition of Dietary Fiber into Beverages 483.4 Suitable Dietary Fiber Types for Fortifying Non-Dairy Drinks 493.4.1 β-Glucans 493.4.2 Inulin 493.4.3 Flaxseed Dietary Fiber 533.5 Contributions of Beverages in Dietary Studies 563.6 The Functional Beverage Market 583.7 Fiber-Enriched Dairy Products 604 Dietary Fiber as Food Additive: Present and Future 77Anaberta Cardador-Martinez, María Teresa Espino-Sevilla, Sandra T. Martín del Campo and Maritza Alonzo-Macias4.1 Dietary Fiber: Definition 774.2 Chemical Nature of Dietary Fiber Used as Food Additive 784.3 Sources of Dietary Fiber 814.4 Role of Dietary Fiber as a Food Additive 834.5 Food Products Added with Fiber 834.5.1 Bread 844.5.2 Breakfast Cereals 844.5.3 Pasta 864.5.4 Jam and Marmalades 874.5.5 Beverages 874.5.6 Dairy Products 874.5.7 Meat Products 884.6 Conclusions 885 Biological Effect of Antioxidant Fiber from Common Beans (Phaseolus vulgaris L.) 95Diego A. Luna-Vital, Aurea K. Ramírez-Jiménez, Marcela Gaytan-Martinez, Luis Mojica and Guadalupe Loarca-Pina5.1 Introduction 955.2 Phaseolus vulgaris Generalities 965.2.1 Nutritional Properties 965.2.2 Nutraceutical Composition 965.3 Composition of Common Bean Antioxidant Fiber 975.3.1 Definition 975.3.2 Polysaccharides 985.3.3 Polyphenols 1005.3.4 Peptides 1005.4 Biological Potential of Antioxidant Fiber of Common Bean 1015.4.1 Antioxidant Capacity 1015.4.1.1 Non-Digestible Carbohydrates 1015.4.1.2 Phenolic Compounds 1035.4.1.3 Peptides 1035.4.2 Anticancer Activity 1045.4.2.1 In Vivo Studies 1045.4.2.2 In Vitro Studies 1085.4.2.3 Protein Modulation 1105.4.2.4 Gene Expression 1126 In Vivo and In Vitro Studies on Dietary Fiber and Gut Health 123Rocio Campos-Vega, B. Dave Oomah and Haydé A. Vergara-Castañeda6.1 Introduction 1236.2 Research into Dietary Fiber and Health 1246.3 In Vivo Studies on Intestinal Function 1256.3.1 SCFA Production and Intestinal Epithelium Protection 1256.3.2 Mineral Absorption 1276.3.3 Immunomodulation 1276.3.4 Prebiotic Effect 1296.3.5 Enteroendocrine Activities 1316.3.6 Dietary Fiber and Inflammatory Bowel Disease 1346.3.7 Diabetes 1366.3.8 Cardiovascular Disorders 1366.3.9 Colon Cancer 1366.4 In Vitro Studies 1386.4.1 Prebiotic Effect 1386.4.2 SCFA Production 1416.4.3 Dietary Fiber, Microbiota, and Diseases 1436.4.3.1 Immunity 1436.4.3.2 Ulcerative Colitis 1466.4.3.3 Irritable Bowel Syndrome 1466.4.3.4 Crohn's Disease 1466.4.3.5 Weight Management 1476.4.3.6 Diabetes 1486.4.3.7 Cardiovascular Disorders 1496.4.3.8 Colon Cancer 1516.5 Current Trends and Perspectives 1526.6 Conclusion 1637 Dietary Fiber and Colon Cancer 179Maria Elena Maldonado and Luz Amparo Urango7.1 Introduction 1797.2 Physiological Action and Function of Dietary Fiber in Colon Cancer 1817.3 Colon Cancer Chemopreventive Bioactivities 1837.3.1 In Vitro Evidence 1837.3.2 In Vivo Studies in Animal Models 1857.3.3 Human Intervention Studies 1897.3.4 Epidemiological Evidence of Dietary Fiber Consumption and Colon Cancer Incidence 1917.4 Future Directions: Food Designs New Structures for Colon Cancer Prevention 1947.5 Conclusions 1958 The Role of Fibers and Bioactive Compounds in Gut Microbiota Composition and Health 205Émilie A. Graham, Jean-François Mallet, Majed Jambi, Nawal Alsadi and Chantal Matar8.1 The Influence of Gut Microbiota in Health and Disease 2058.2 Bioactive Substances and Fiber Promoting a Healthy Gut 2088.2.1 Fiber 2098.2.1.1 In Vitro Studies 2098.2.1.2 In Vivo Studies 2108.2.1.3 Clinical Studies 2108.2.2 Polyphenols 2118.2.2.1 In Vitro Studies 2128.2.2.2 In Vivo Studies 2138.2.2.3 Clinical Studies 2138.2.3 Saponins 2148.2.3.1 In Vitro Studies 2148.2.3.2 In Vivo Studies 2148.2.3.3 Clinical Studies 2158.3 Survey of Epidemiological Studies 2158.3.1 Age 2168.3.1.1 Pediatric Microbiota Composition 2168.3.1.2 The Influence of Diet and the Role of Fibers in an Aging Population 2178.3.2 Sex 2208.3.3 Geographical Location 2208.3.3.1 Global Similarities in Gut Microbiota Composition 2208.3.3.2 Geographically and Culturally Influenced Diets 2218.3.3.3 Malnutrition 2228.3.4 Conclusion 2238.4 Diabetes 2238.4.1 Gut Microbiota and Type 1 Diabetes 2238.4.2 Gut Microbiota and Type 2 Diabetes 2258.5 Infertility 2258.6 Mental Health and Gut Microbiota 2278.6.1 Mood, Stress, and Depression 2278.6.2 Autism Spectrum Disorders 2298.6.3 Dementia 2308.7 Cancer of the Gastrointestinal Tract and Extragastrointestinal Organs 2318.7.1 Gastrointestinal Tract Cancer 2318.7.1.1 Inflammation 2318.7.1.2 Colon Cancer 2328.7.1.3 Gastric Cancer 2348.7.2 Extragastrointestinal Organ Cancer 2348.7.2.1 Pancreatic Cancer 2358.7.2.2 Liver Cancer 2358.7.3 Last Remarks 2368.8 Conclusion 2369 Effect of Processing on the Bioactive Polysaccharides and Phenolic Compounds from Aloe vera (Aloe barbadensis Miller) 263José Rafael Minjares-Fuentes and Antoni Femenia9.1 Aloe vera 2639.1.1 Bioactive Compounds of Aloe vera 2659.1.1.1 Acemannan 2659.1.1.2 Pectic Polysaccharides from Aloe vera Gel 2679.1.1.3 Phenolic Compounds in Aloe vera 2699.2 Effect of Processing on the Main Bioactive Compounds from Aloe vera 2729.2.1 Pasteurization 2729.2.2 Drying 2739.2.3 Ultrasound – An Emergent Technology in Aloe vera Processing 2759.3 Conclusions 277References 278Index 289