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Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener. It is a major source of mannan oligosaccharide (MOS) found in nature, the other being galactomannan, which is insoluble. [1]
When considering a fiber supplement, look for ones that contain natural fiber sources like psyllium husk or inulin since they’re more easily tolerated and effective. Also, choose a supplement ...
Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon. [5]: 595 Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: 魔芋; lit. 'demonic taro'), and the jelly is called "konjac tofu" (魔芋豆腐 móyù dòufu) or "snow konjac" (雪魔芋 xuě móyù).
Fibre supplements (also spelled fiber supplements) are considered to be a form of a subgroup of functional dietary fibre, and in the United States are defined by the Institute of Medicine (IOM). According to the IOM, functional fibre "consists of isolated, non-digestible carbohydrates that have beneficial physiological effects in humans".
Yeast and some plants such as conjac and salep have a different type of mannans in their cell wall, with a α(1-6) linked backbone and α(1-2) and α(1-3) linked glucose branches, hence "glucomannan". It is water soluble. It is serologically similar to structures found on mammalian glycoproteins.
“It’s typically used as a fiber supplement,” she says. Psyllium husk is found in the seeds of an herb grown in India called Plantago ovata, says Keri Gans, R.D., author of The Small Change ...
A daily fiber supplement may improve brain function, new research finds. In just 12 weeks, researchers found that those who received a daily fiber supplement were performing better in tests ...
Dietary fiber is found in plants, typically eaten whole, raw or cooked, although fiber can be added to make dietary supplements and fiber-rich processed foods. Grain bran products have the highest fiber contents, such as crude corn bran (79 g per 100 g) and crude wheat bran (43 g per 100 g), which are ingredients for manufactured foods. [20]
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