Abstract
Dietary fiber (DF), which has been studied for decades because of its heterogeneity and potential for preventing several diseases, has demonstrated many benefits for human health. Cellulose and pectin comprise the most relevant DF in fruits and vegetables while glucans, fructooligosaccharides (FOS), and xyloolisaccharides (XOS) are the main components in cereals. These three groups comprise the greatest contribution of DF in diet where dietary intake has been fixed in around 10g/day to be effective.
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