Dietary fiber/ja: Difference between revisions

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[[File:WheatBran.jpg|thumb|[[Wheat/ja|小麦]]と[[bran/ja|ふすま]]には食物繊維が多く含まれている。]]

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'''Dietary fiber''' ~~(in~~ [[English in the Commonwealth of Nations|Commonwealth English]] '''fibre'''~~) or '''roughage''' is the portion of plant-derived~~ [[food]] ~~that cannot be completely broken down by human~~ [[digestive enzyme]]~~s. Dietary fibers are diverse in chemical composition, and can be grouped generally by their~~ [[solubility]], [[viscosity]]~~, and~~ [[Fermentation#Biological role|~~fermentability~~]]~~, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as~~ [[legume]]s, [[whole grain]]~~s and~~ [[cereal]]s, [[vegetable]]s, [[fruit]]~~s, and~~ [[nut (fruit)|nuts]] or [[seed]]s. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-[[starch]] [[polysaccharide]]~~s and other plant components such as~~ [[cellulose]], [[resistant starch]]~~, resistant~~ [[dextrin]]s, [[inulin]], [[lignin]]s, [[chitin]]~~s (in~~ [[fungi]]), [[pectin]]s, [[beta-glucan]]~~s, and~~ [[oligosaccharide]]s.

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 [[File:WheatBran.jpg|thumb|[[Wheat/ja|小麦]]と[[bran/ja|ふすま]]には食物繊維が多く含まれている。]]
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+'''食物繊維(Dietary fiber)'''（[[:en:English in the Commonwealth of Nations|Commonwealth English]]では '''fibre'''）または粗飼料は、植物由来の[[food/ja|食品]]のうち、人間の[[digestive enzyme/ja|消化酵素]]では完全に分解できない部分である。食物繊維の化学組成は多様で、一般的に[[solubility/ja|溶解性]]、[[viscosity/ja|粘性]]、[[Fermentation/ja#Biological role/ja|発酵性]]によってグループ分けすることができる。食物繊維には主に水溶性食物繊維と不溶性食物繊維の2種類があり、[[legume/ja|豆]]類、[[whole grain/ja|全粒穀物]]、[[cereal/ja|穀類]]、[[vegetable/ja|野菜]]、[[fruit/ja|果物]]、[[nut (fruit)/ja|ナッツ類]]や種子類などの植物性食品に含まれている。食物繊維を多く含む食事は、一般的に健康を維持し、いくつかの病気のリスクを下げると言われている。食物繊維は、[[cellulose/ja|セルロース]]、[[resistant starch/ja|レジスタントスターチ]]、レジスタント[[dextrin/ja|デキストリン]]、[[inulin/ja|イヌリン]]、[[lignin/ja|リグニン]]、[[chitin/ja|キチン]]（[[fungi/ja|菌類]]）、[[pectin/ja|ペクチン]]、[[beta-glucan/ja|β-グルカン]]、[[oligosaccharide/ja|オリゴ糖]]などの非[[starch/ja|デンプン性]][[polysaccharide/ja|多糖類]]やその他の植物成分から構成されている。
-'''Dietary fiber''' (in [[English in the Commonwealth of Nations|Commonwealth English]] '''fibre''') or '''roughage''' is the portion of plant-derived [[food]] that cannot be completely broken down by human [[digestive enzyme]]s. Dietary fibers are diverse in chemical composition, and can be grouped generally by their [[solubility]], [[viscosity]], and [[Fermentation#Biological role|fermentability]], which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as [[legume]]s, [[whole grain]]s and [[cereal]]s, [[vegetable]]s, [[fruit]]s, and [[nut (fruit)|nuts]] or [[seed]]s. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-[[starch]] [[polysaccharide]]s and other plant components such as [[cellulose]], [[resistant starch]], resistant [[dextrin]]s, [[inulin]], [[lignin]]s, [[chitin]]s (in [[fungi]]), [[pectin]]s, [[beta-glucan]]s, and [[oligosaccharide]]s.
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