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dc.contributor.authorWu, Dongmei
dc.contributor.authorZheng, Jiaqi
dc.contributor.authorMao, Guizhu
dc.contributor.authorHu, Weiwei
dc.contributor.authorYe, Xingqian
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorChen, Shiguo
dc.date2020
dc.date.accessioned2022-06-27T15:46:20Z
dc.date.available2022-06-27T15:46:20Z
dc.date.issued2020-09-24
dc.identifier.citationRethinking the impact of RG-I mainly from fruits and vegetables on dietary health, D. Wu, J. Zheng, G. Mao, W. Hu, X. Ye, R. J. Linhardt, S. Chen, Critical Reviews in Food Science and Nutrition, 59, 2938-2960, 2020.
dc.identifier.issn15497852
dc.identifier.issn10408398
dc.identifier.urihttps://doi.org/10.1080/10408398.2019.1672037
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5526
dc.descriptionCritical Reviews in Food Science and Nutrition, 59, 2938-2960
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractRhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1080/10408398.2019.1672037
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleRethinking the impact of RG-I mainly from fruits and vegetables on dietary health
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1080/10408398.2019.1672037
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dcterms.isVersionOfhttps://doi.org/10.1080/10408398.2019.1672037
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages2938-2960
rpi.description.volume60


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