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Lookup NU author(s): Dr Iain Brownlee,
Professor Adrian Allen,
Professor Jeffrey Pearson
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Alginate, an algal polysaccharide, is widely used in the food industry as a stabilizer, or as a thickening or emulsifying agent. As an indigestible polysaccharide, alginate may also be viewed as a source of dietary fiber. Previous work has suggested that dietary fibres may protect against the onset and continuation of a number of cardiovascular and gastrointestinal diseases. This article aims to examine what is currently understood about the fiber-like activities of alginate, particularly its effects on intestinal absorption and the colon, and therefore aims to gauge the potential use of alginate as a dietary supplement for the maintenance of normal health, or the alleviation of certain cardiovascular or gastrointestinal diseases. Copyright © Taylor and Francis Inc.
Author(s): Brownlee IA, Allen A, Pearson JP, Dettmar PW, Havler ME, Atherton MR, Onsoyen E
Publication type: Article
Publication status: Published
Journal: Critical Reviews in Food Science and Nutrition
ISSN (print): 1040-8398
ISSN (electronic): 1549-7852
Publisher: Taylor & Francis Inc.
PubMed id: 16183570
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