Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health

Authors
Wu, Dongmei
Zheng, Jiaqi
Mao, Guizhu
Hu, Weiwei
Ye, Xingqian
Linhardt, Robert J.
Chen, Shiguo
ORCID
https://orcid.org/0000-0003-2219-5833
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Other Contributors
Issue Date
2020-09-24
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
Degree
Terms of Use
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Full Citation
Rethinking 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.
Abstract
Rhamnogalacturonan 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.
Description
Critical Reviews in Food Science and Nutrition, 59, 2938-2960
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Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Critical Reviews in Food Science and Nutrition
https://harc.rpi.edu/
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