Meet the editor

Dr. Viduranga Waisundara obtained her Ph.D. in Food Science and Technology from the Department of Chemistry, the National University of Singapore in 2010. She was a lecturer at Temasek Polytechnic (TP), Singapore from July 2009 to March 2013. She relocated to her motherland Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 to October

2016. She was a senior lecturer on a temporary basis at the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka. She is currently the deputy principal of the Australian College of Business and Technology, Kandy Campus, Kandy, Sri Lanka. She is also the present Global Harmonization Initiative (GHI) ambassadress to Sri Lanka.

Contents

**Section 1**

**Preface XI**

Fundamentals of Dietary Fibers **1**

**Chapter 1 3**

**Chapter 2 11**

Dietary Fibers and Disease Prevention **25**

**Chapter 3 27**

**Chapter 4 39**

**Chapter 5 57**

**Chapter 6 69**

*by I. Gusti Ayu Nyoman Danuyanti and Z.S. Ahmad Fahrurrozi*

*by Oluwafunmilayo Dorcas Adegbaju, Gloria Aderonke Otunola* 

Signaling Pathways Associated with Metabolites of Dietary Fibers

*by Kavita Rani, Jitendra Kumar, Sonia Sangwan, Nampher Masharing,* 

Suitability of Fruits and Vegetables for Provision of Daily

Prebiotic Dietary Fibers for Weight Management

Introductory Chapter: The Basics of Dietary Fibers *by Kanchana Samarasinghe, Chamodya R. Dharmadasa* 

*and Viduranga Y. Waisundara*

*by Ranu Agrawal*

**Section 2**

Psyllium: A Source of Dietary Fiber

Dietary Fiber and Dyslipidemia

*and Anthony Jide Afolayan*

Link to Host Health

Requirement of Dietary Fiber Targets

*by Ceren Gezer and Gözde Okburan*

*Murli Dhar Mitra and H.B. Singh*

## Contents


Preface

As a component of food, dietary fibers gained importance when their functional properties came into the limelight. Their role in gut health was identified to be significant, and therefore, they are being incorporated into food products in the

This book primarily covers two areas: the fundamentals of dietary fibers and their health benefits. Under the fundamentals of dietary fibers, the chemical, structural, and biochemical aspects of a food component are covered. As for health benefits, emphasis is primarily placed on their benefits imparted to gut microorganisms. The chapters covering these two areas are positioned in such a way that readers who do not come from the relevant academic background can go through the content and

As a book that is highly relevant to food chemistry, it is expected that the contents of the chapters will add to the existing knowledge on dietary fibers and also open doors to research that would widen the horizons concerning their importance in health and wellness. From an industrial perspective, it is anticipated that knowledge shared herein would benefit food manufacturers in making scientific judgments about the incorporation and processing of dietary fibers in their food products

I would like to take this opportunity to extend my appreciation to the authors who have contributed all the wonderful and informative chapters to this book. Also, heartfelt appreciation goes to the Publisher IntechOpen with whom I have worked on several publications prior to this one. Last but not least, my appreciation goes to the Publishing Process Managers Ms. Marijana Francetic and Ms. Marina Dusevic who were assigned to this book had rendered their fullest support in putting the

**Dr. Viduranga Y. Waisundara**

Kandy Campus, Kandy, Sri Lanka

Australian College of Business and Technology,

materials together and acted on all my requests in a timely manner.

market to enhance the health benefits.

realize the importance of dietary fibers for themselves.

without causing damage to the functional properties.
