Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects
Year: 2024
Type: article
Abstract: Psyllium husk, derived from the seeds of Plantago ovata, is a well-recognized dietary fiber with diverse applications in the food industry, waste treatment, and health management. Its nutritional profile, rich in soluble fiber, has been extensively studied for its functional benefits, including enhancing digestive health, regulating blood sugar levels, and lowering cholesterol. Psyllium’s gelling and water-holding properties make it valuable in food formulation, contributing to texture improvement, moisture retention, and fat replacement in various products. Beyond food applications, psyllium husk has shown promise in wastewater treatment due to its natural adsorption capabilities. However, potential negative effects such as gastrointestinal discomfort, allergic reactions, and interactions with certain medications warrant careful consideration. This review consolidates current knowledge on the nutritional, functional, and health benefits of psyllium husk, explores its industrial applications, particularly in the food and waste treatment sectors, and addresses the potential adverse effects associated with its consumption.
Source: CyTA - Journal of Food
Institutions: Injibara University, Bahir Dar University, Amity University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $1,790
OpenAlex ID: W4403214224