National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Commonly called Psyllium (Ispaghula Psyllium, Plantago ispaghula and Plantago ovata), has a long history of use as a dietary fiber supplement. Humankind has used Psyllium since ancient times; it has miraculous medicinal properties and health benefits that have been attributed to it throughout the ages. There are various health benefits of consuming psyllium. Its positive effects include relieving the symptoms of constipation as well as mild diarrhea. It improves digestion and cleanse colon, lower hypercholesterolemia, reduces the chances of heart diseases, helps in weight reduction, controls type-2 diabetes, treats inflammatory bowel disease (ulcerative colitis) and hemorrhoids. In older days it was also applied topically to treat skin problems and insect stings. In food and dairy industry, it is used as a thickening agent in the preparation of several food products. It has been popularly used as therapeutic agent. Dietary fibers from psyllium husk have been used extensively both as pharmacological supplements and food ingredients in processed food. The intent of this review is to summarize the functional benefits of Psyllium fiber consumption and to explore the potential application this fiber has for first-line dietary prevention of these diseases and disorders.
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