Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum by M.L. Gargano, G. Balenzano, G. Venturella, M.M. Cavalluzzi, N.P. Rotondo, G. Lentini, F. Cirlincione, G. Mirabile, E. Zapora, M. Wołkowycki, L. Pecoraro, V. Ferraro

“…The analysis of a dry sample of L. scabrum showed a significant content of vitamins and minerals and also a remarkable content of carbohydrates, protein, dietary fibre, total sugars, total free amino acids, and polyunsaturated fatty acids. …”
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Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity by Jelena Radović, Aleksandra Leković, Ana Tačić, Margarita Dodevska, Tatjana Stanojković, Tijana Marinković, Čedomir Jelić, Tatjana Kundakovic-Vasović

“…C. cornucopioides was low in energy, fat and carbohydrate contents, but rich in dietary fibre, especially β-glucan as well as niacin and α-tocopherol. …”
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Food groups, macronutrient intake and objective measures of total carotenoids and fatty acids in 16-to-24-year-olds following different plant-based diets compared to an omnivorous... by Synne Groufh-Jacobsen, Christel Larsson, Isabelle Mulkerrins, Dagfinn Aune, Anine Christine Medin

“…Furthermore, all groups consumed <25g/d of dietary fibre, except vegans and pescatarians. For omega-3, lacto-ovo-vegetarians had intakes below recommendations. …”
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A wheat germ-rich diet preserves bone homeostasis by regulating gut microbiota and plasma metabolites in aged rats by Luanfeng Wang, Zebin Weng, Tong Chen, Yu Li, Ling Xiong, Haizhao Song, Fang Wang, Xiaozhi Tang, Bo Ren, Xuebo Liu, Xinchun Shen

“…Wheat germ (WG) is consists of high amounts of bioactive peptides, polyunsaturated fatty acids, and dietary fibre. Currently, WG has been proven to possess strong antioxidant and anti-inflammatory properties. …”
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Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake by Qian Jiang, Jiayi Yan, Chen Song, Yunning Yang, Guangyuan Chen, Fanhua Kong, Jingfeng Yang, Shuang Song

“…In response to this situation, the present study proposed a saltiness enhancement strategy using alginate, which is a dietary fibre from brown algae and has many health benefits, such as regulating intestinal microbiota, anti-hypertension and anti-obesity. …”
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Statistical Analysis on the Mechanical Properties of ATH Nanofiller Addition on the Woven Jute/Polyester Hybrid Composites by the Grey–Taguchi Method by CR Mahesha, Suprabha R, D. Raja Ramesh, Rajesh A S, Melvin Victor De Poures, Ram Subbiah, Wadi B. Alonazi, S. Sivakumar, Agegnehu shara shata

“…According to the study by Grey, biocomposites with 6% ATH dust and 250 gsm of weaved jute filaments in tierce have such a satisfactory outcome. Inclusion of dietary fibres to pure synthetic materials improved aggregate material properties. …”
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Changes in bioactive compounds' stability and colour of functional plum spread during different storage conditions by Bajić Aleksandra R., Mastilović Jasna S., Cvetković Biljana R., Kovač Renata M., Ubiparip-Samek Dragana N., Djordjević Marijana Z., Djordjević Miljana Z., Dragojlović Danka M.

“…As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. …”
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Chemical Composition of Date-Pits and Its Potential for Developing Value-Added Product - a Review by Hossain Mohammad Zakir, Waly Mostafa I., Singh Vandita, Sequeira Venitia, Rahman Mohammad Shafur

“…Date-pits showed effectives in animal and poultry feeds and it could be used as value added products, such as: dietary fibres, functional polysaccharides, caffeine-free drinks (similar to coffee), oil (biofuel or cooking oil), and other functional or medicinal products. …”
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Spent coffee grounds as a sustainable coffee flavouring ingredient in muffins by Sina Breian Solberg, Svein Øivind Solberg

“…Research has shown that SCG is rich in dietary fibres and antioxidants, and we liked to examine if SCG could be used in flavouring muffins. …”
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Gut microbiota drives colon cancer risk associated with diet: a comparative analysis of meat-based and pesco-vegetarian diets by Carlotta De Filippo, Sofia Chioccioli, Niccolò Meriggi, Antonio Dario Troise, Francesco Vitali, Mariela Mejia Monroy, Serdar Özsezen, Katia Tortora, Aurélie Balvay, Claire Maudet, Nathalie Naud, Edwin Fouché, Charline Buisson, Jacques Dupuy, Valérie Bézirard, Sylvie Chevolleau, Valérie Tondereau, Vassilia Theodorou, Claire Maslo, Perrine Aubry, Camille Etienne, Lisa Giovannelli, Vincenzo Longo, Andrea Scaloni, Duccio Cavalieri, Jildau Bouwman, Fabrice Pierre, Philippe Gérard, Françoise Guéraud, Giovanna Caderni

“…Abstract Background Colorectal cancer (CRC) risk is strongly affected by dietary habits with red and processed meat increasing risk, and foods rich in dietary fibres considered protective. Dietary habits also shape gut microbiota, but the role of the combination between diet, the gut microbiota, and the metabolite profile on CRC risk is still missing an unequivocal characterisation. …”
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