Tungland B C, Meyer D
Author Tungland is with the Imperial Sensus, LLC.
Author Meyer is with Sensus Operations, Roosendaal, Netherlands.
Compr Rev Food Sci Food Saf. 2002 Oct;1(3):90-109. doi: 10.1111/j.1541-4337.2002.tb00009.x.
Nondigestible polysaccharides (NDP) and nondigestible oligosaccharides (NDO) occur naturally in many foods. The physicochemical and biological properties of these compounds, as they relate to dietary fiber, are associated with physiological actions in the small and large intestine, having important implications in human health. These properties include water dispersibility and solubility, viscosity effects, bulk, absorption and fermentability, and binding of other compounds. These features may lead to various physiological actions such as reducing cholesterol and attenuating blood glucose, maintaining gastrointestinal health, and positively affecting calcium bioavailability and immune function. Moreover, based on their physiochemical properties, many of the new oligosaccharides can help improve the organoleptic properties and nutritional value of foods.
不可消化的多糖（NDP）和不可消化的寡糖（NDO）天然存在于许多食物中。这些化合物与膳食纤维相关的物理化学和生物学特性，与小肠和大肠中的生理作用有关，对人类健康具有重要意义。这些特性包括水分散性和溶解性、粘度效应、体积、吸收和发酵性，以及与其他化合物的结合。这些特性可能导致各种生理作用，如降低胆固醇和降低血糖、维持胃肠道健康，以及对钙的生物利用度和免疫功能产生积极影响。此外，基于其物理化学性质，许多新型寡糖有助于改善食品的感官特性和营养价值。
