Abstract
The role of dietary fiber (DF) in human nutrition and health has become increasingly topical in recent years as its physiological effects have been more widely appreciated and as its chemistry has been better understood. In our institute we have studied the composition, structure, properties, and organization of cell walls (CW) derived from edible plant organs and from fiber preparations used in clinical feeding trials. Our objectives were to define the physiological role of DF, to improve methods of CW and DF analysis, and to understand the factors that determine texture in fresh, cooked, and processed vegetables and in fruits during ripening.
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