Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application

• Published in: Trends in food science & technology Vol. 96; pp. 166 - 175
• Main Authors: Franco, Elisangela Aparecida Nazario, Sanches-Silva, Ana, Ribeiro-Santos, Regiane, de Melo, Nathália Ramos
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.02.2020; Elsevier BV
• Subjects: Arabinoxylan; Cholesterol; Dairy products; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Dietary fiber; Diseases; Dyslipidemia; Flavor; Food industry; Food intake; Food processing industry; Food production; Food products; Gluten; Gluten-free; Health; Meat; Metabolic disorders; Obesity; Psyllium; Satiety; Soluble fiber; Type 2 diabetes; Type 2 diabetes; Gluten-free; Psyllium; Satiety; Soluble fiber; Cholesterol; Arabinoxylan
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2019.12.006

Fiber intake has been associated with a lower risk of developing various chronic diseases such as metabolic diseases (e.g. obesity, diabetes, dyslipidemia). In this line, psyllium presents a high content of soluble fiber, associated with health benefits. The aim of this review is to evaluate the scientific evidence of psyllium health benefits. The nutritional properties of psyllium are presented, as well as its various applications in food products. The main functional benefits of psyllium are presented in topics, as follows: the effect on cholesterol control, on type 2 diabetes, and on obesity and satiety. Products containing psyllium can be an effective alternative to improve the functionality and produce healthy foods. The addition of psyllium to a food product (e.g. bakery goods, dairy, meat and gluten-free products). Can provide the health claim for a fiber-containing product, which is an important advantage in the market. In addition, it may allow consumers to ingest adequate amounts of fiber without increasing calorie intake, as well as contributing to other health benefits such as cholesterol control, glycemic control, satiety, among others. Psyllium can be easily added to food formulations and does not change the flavor perception of the product. Thus, the food industry may play an important role in the prevention of chronic non-communicable diseases when using psyllium in food products. •The consumption of psyllium reduces the levels of LDL cholesterol.•Psyllium contributes to the reduction of fasting and postprandial blood glucose concentrations.•Psyllium supplementation causes satiety, reduces hunger, and reduces the urge to eat.•Psyllium assists in weight loss.•Contemporary approaches on the use of psyllium in food products.