Summary
The chemical structure of cellulose as a linear polysaccharide significantly affects its properties – unlike simple sugar compounds, it is resistant to many factors from the external environment. Unlike water-soluble pectins, cellulose is an insoluble dietary fiber.
Cellulose is therefore of great importance in the diet. Thanks to its properties, it is used in medicine and cosmetics.
With the development of industry, new areas of application of cellulose are emerging, with medicine at the forefront, in human nutrition, cellulose plays the role of a regulating substance or is an ecological food additive. Cellulose, thanks to its unique properties, is also used in the production of paper or biofuels.
Cellulose in food can be a substance of natural origin or added in food processing due to its thickening properties.
Although cellulose is not a for humans, a source of energy or nutrients, is important. Its presence in the diet is also important, as it plays the role of fiber, cleanses the digestive tract of undigested food residues and remains of intestinal contents. This has a positive effect on the regulation of defecation and reduces fermentation of food particles. Fiber is recommended in the diet. According to the guidelines of the National Institute of Public Health Centre, we should consume at least 5 servings of fruit and vegetables. That amount of fiber products of plant origin is for the healthy people are completely safe. Excess cellulose can limit the absorption of beneficial nutrients, e.g. vitamins or ingredients