Viscose and Non-Viscose Fibers: What and What Are They?

complexes or lignin) composed of glycosidic bonds that cannot be hydrolyzed (broken) by the human digestive enzymes of saliva, pancreatic juices and the intestinal brush border.

Shutterstock Legumes are a very rich source of viscous fiber

Although all types of dietary fiber are commonly grouped under the unique term of "fiber", specialists have more accurately defined TWO subgroups that distinguish them on the basis of chemical properties and the consequent metabolic effect which cover; these are VISCOUS fibers and NON-VISCOUS fibers.

NB: the term viscous and non-viscous fibers is NOT synonymous with soluble and insoluble. From some researches it has been observed that the solubility of the fibers does not always represent a valid criterion for the prediction of the ability to gel, therefore of their potential metabolic effect; nevertheless, the terms soluble fiber and insoluble fiber are still widely used among food and human nutrition professionals.

some plants;

Cellulose: complex polymeric carbohydrate with β-1,4 glycosidic bonds contained in the cell wall of plants;

Beta-glucans: complex polymeric carbohydrates with β-1,3 and β-1,4 glycosidic bonds (mainly contained in "oats and" barley);

Hemicelluloses: mixed complex polymeric carbohydrates (formed by pentoses and hexoses) which, like cellulose, are mainly contained in the cell wall of plants;

Pectins: viscous complex polymeric carbohydrates contained mainly in fruit;

Gums: viscous complex polymeric carbohydrates contained mainly in seeds;

Inulin and oligofructose: polymeric carbohydrates (long and short) viscous complexes composed of fructose ending with a glucose molecule; they are found mainly in roots and bulbs such as onions and Jerusalem artichokes;

Resistant or NOT available starch: typical of plant cell walls, it cannot be digested because it is sequestered by other non-digestible components or because it is structurally altered; RAW bananas and legumes are abundant sources. Please note: resistant or NOT digestible starch can be formed / converted by cooking or cooling.

SOLUBLE FIBERS NON-SOLUBLE FIBERS Beta-glucans, gums, mucilages (e.g., psyllium, flax), pectins and some hemicelluloses.
Oats and derivatives, carrots, onion, apple peel and citrus fruit albedo, and legumes (dried beans, peas and lentils) are excellent sources of soluble fiber. Cellulose, lignin, some pectins and some hemicelluloses. VISCOUS FIBERS NON VISCOUS FIBERS Pectins, beta-glucans, some gums (guar gum) and mucilage (psyllium). Cellulose, lignin, and some hemicelluloses. FERMENTABLE FIBERS NON-FERMENTABLE FIBERS Pectins, beta-glucans, guar gum, inulin and FOS are rapidly fermented. Foods that are high in fermentable fiber are oats and barley, as well as fruits and vegetables. Cellulose and lignin. The fibers of cereals which are very rich in cellulose, such as wheat bran, are relatively resistant to bacterial fermentation. intestinal;

They have a positive effect on the prevention of diverticular disease;

They have a positive effect on the prevention of the accumulation of toxic and carcinogenic waste (even if the correlation between dietary fiber and colorectal cancer is not yet well defined).

On the other hand, the different fibers have different chemical-physical properties. The viscous ones are characterized by a remarkable solubility; they, diluted in water, form a real gel, while the non-viscous ones remain intact and (after bacterial fermentation in the colon ) favor the production of intestinal gas.

The most interesting aspect relating to the intake of viscous and non-viscous fibers was highlighted by a randomized study of NIH-AARP - Diet and Health Study, conducted on subjects of geriatric age; this research has shown that: "the sample of elderly people characterized by a diet with higher fiber intake (both viscous and non-viscous) has a mortality index of 22% LOWER than that with a diet poor in fibrous components".

The viscous and non-viscous fibers (in quantities that are around 30 g / day) preserve the state of health of the human being and prevent the onset of some diseases, especially in old age.

) include the group of pectins, beta-glucans, some gums (for example, guar gum) and mucilages (for example, psyllium); these are typically soluble molecules that determine above all:

• An increase in satiety by mechanical action on the stomach walls;
• A modulation of intestinal absorption, more precisely:
• They have a positive effect on the prevention of type 2 Diabetes Mellitus (more total fiber in the diet leads to an improvement in the glycemic index and a decrease in the glycemic load);
• They have a positive effect on the prevention of some cardiovascular diseases (more total fiber in the diet determines an optimal modulation of the absorption of lipids with an improvement in the blood profile of fats).

More precisely, viscous fibers play a decisive role in the modulation of lipidemia, REDUCING serum LDL cholesterol (commonly called "bad"); moreover, by modulating the absorption of energy nutrients by moderating the glycemic index of the meal, with a beneficial effect on the overall insulin response.