Functional foods - fiber


Functional foods made ​​with dietary fiber of Second Generation


”Fibrec” food fibers are concentrated of vegetable fibers, multifunctional with high content in dietary fiber. It has soluble and insoluble vegetable fibers produced and isolated using a very sophisticated mechanical process, without chemical processes, prepared from the plant structures.

These dietary fibers are called second-generation dietary fibers and are very nice to eat because of taste and texture in contrast to first generation fibers like wheat bran that are very difficult to consume for its ruggedness, flavor and color.


Dietary Fiber o Dietaria

fibre_alimentariConcept and definition

“Fiber is good”, say emphatically everyone whose feel minimal concern that their food is as healthy as possible ... "diet products to lose weight or to correct certain metabolic disorders contain fiber." In addition, the info box of the packaging has been highlighted the word "fiber". That means, it is considered a real advantage and in many cases a differential factor.

The indication "contains fiber" is found in many products, ranging from those intended to supplement certain diets, until even dairy products such as yogurt.

Populations of the Central European countries, for many years have given special importance to fiber intake. In Germany, for example, is very widely the concept of eating foods high in waste substances (Ballasstoffe), which is equivalent to taking much fiber. Dietary establishments offer a lot of products made from wheat or oat bran, and the spectacular bakeries are full of a variety of kinds of bread, most of them of integral type, i.e., high-fiber cereals from wheat and rye.


But really what is dietary fiber?

It is known as fiber to various compounds of vegetable origin which have as common denominator being constituted by nondigestible macromolecules because human intestine enzymes can’t hydrolyze it.


"The cytoskeleton of vegetables is what we call vegetable or dietary fiber; apparently inert substance that can be fermented by some bacteria, but not split by digestive enzymes, so it is nonabsorbable. It has very different characteristics depending of plant species origin and within it depending on the variety. "

But to understand the true role that nature has bestowed on the fiber, it must be seen in the right context. Plants have been and are the first link in the food chain of living beings. Although apparently fibers not seem to have a great nutritional interest, thanks to them we can cover much of our food requirements by providing protein, fats and carbohydrates. These essential elements are within the plant cytoskeleton consisting mostly of cellulose. Incorporated in this molecule is a wide range of water soluble polysaccharides such as gums, pectins and mucilages, and other soluble polysaccharides, such as some hemicelluloses and lignin, whose main function is to provide the necessary rigidity to the plant cytoskeleton.

fibra saludable

When we eating a food plant not only we advantage its immediate content principles, but we eat their cytoskeleton, that is where the plant or dietary fiber is.


As mentioned above, the current trend is to consider dietary fiber not a substance, but as a concept, moreover, as a number of different concepts according to the discretion of the botanist, physiologist, dietitian or gastroenterologist.