Effect of dietary fiber concentrated from celery, parsnip, and rutabaga on intestinal function, serum cholesterol, and blood glucose response in rats

Effects of the insoluble fiber derived fromPassiflora edulis seed on plasma and hepatic lipids and fecal output

“…The higher fecal moisture content with insoluble FRF diet versus cellulose diet might explain the corresponding higher values in the fecal output and fecal bulking effect. The findings from Mongeau et al [28] reported that the feeding of insoluble fibers prepared from celery, parsnip, and rutabaga could also result in an increase in fecal weight and bulk. Table 5 reveals that the insoluble FRF diet could significantly (P a 0.05) elevate the levels of fecal total lipids, fecal cholesterol, and fecal bile acids (120, 127, and 183%, respectively) when compared with the cellulose diet.…”

Carrot insoluble fiber-rich fraction lowers lipid and cholesterol absorption in hamsters

“…Our results indicated that the inclusion of cellulose and IFRF into the fiber-free diet at 5% level could significantly (Po0:05) increase the fecal weight (159% and 155%, respectively). Insoluble fibers prepared from vegetables such as celery, parsnip, and rutabaga could also result in an increase in fecal weight and bulk (Mongeau, Siddiqui, Emery, & Brassard, 1990). The variation in the fecal weight generally depended on the type, quantity, and physicochemical properties of dietary fiber being consumed (Shankardass et al, 1990).…”

Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions

“…This agricultural byproduct is generally disposed as feed. Many studies have pointed out that agricultural byproducts from fruits and vegetables could be promising sources of dietary fibers and functional compounds, hence the composition, functional properties, and physiological effects of many byproduct fibers have been investigated to explore their potential applications (Mongeau, Siddiqui, Emery, & Brassard, 1990;Larrauri, 1999;Schieber et al, 2001;Chau & Huang, 2003). The functional properties of fibers might explain their functionality in foods, and would provide clues to their physiological effects as well as industrial applications (Gordon, 1989).…”