Year: 2025
Type: review
Abstract: The carbohydrate-rich plant-based dietary fibres, commonly known as roughage, are indigestible in the human intestine. Fruits, vegetables, cereal grains, nuts, and legumes are the most common sources of dietary fibers. An adequate intake of natural dietary fibre is linked to improved intestinal health and reduced metabolic conditions, such as diabetes, obesity, and cardiovascular disease. Psyllium husk is a plant-based dietary fibre source with potential health benefits. It is a derivative of seeds of Plantago ovata from Plantaginaceae family. This review examines the botanical origin, biochemical properties, health benefits, role in managing various diseases, safety, and recommended dosages. Psyllium enhances gastrointestinal health by alleviating constipation, regulating bowel movements, controlling diarrhoea, and promoting a balanced gut microbiota through its excellent gelling properties. As a prebiotic, it stimulates digestion and reduces inflammation by promoting the growth of gut-beneficial bacteria such as Lactobacillus and Bifidobacterium. It is a valued dietary supplement that helps manage metabolic syndrome, including obesity, diabetes, and heart disease. Psyllium increases satiety, decreases hunger, and reduces caloric intake, all of which are beneficial in weight management. It contributes to reducing postprandial peaks by enhancing insulin sensitivity and regulating blood glucose levels. It binds bile acids in the intestine and minimizes the levels of Low-Density Lipoprotein (LDL), thus favouring cardiovascular health while eliminating the possibility of atherosclerosis. Psyllium’s efficacy in addressing kidney diseases, cognitive issues, and skin inflammation, based on the gut-brain axis association, is an emerging area of research. The diverse health benefits profile of psyllium husk provides an opportunity to explore its innovative applications in functional foods and nutraceuticals, offering a promising solution to modern dietary and health issues.
Authors: Kavita Mane, Atharva Mhasalkar
Institution: MIT Art, Design and Technology University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4414580334
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