الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The risk of chronic diseases can be reduced by frequent consumption of fruits and vegetables. A common component of food products is dietary fiber which consists of variety of non- starch polysaccharides such as cellulose, hemi celluloses, pectin, β-glucans, gums, and lignin and due to their beneficial effects on food nutritional properties are consumed as foods. Consumption of dietary fiber plays a significant role in the prevention, reduction, and treatment of chronic diseases such as bowel, gastrointestinal disorders, obesity, diabetes, cardiovascular disease, cancer and also promotes physiological functions such as lowering blood triglycerides and glucose control. Byproducts from fruits, vegetables and whole grains are assuring sources of dietary fibers and functional compounds. The recommended dietary fiber intake of 25–30 g/day can help to overcome the fiber deficit diet and has been related to several physiological and metabolic effects. Cholesterol ester accumulation which led to the risk of heart disease can be controlled by phenolic compounds present in fruits and vegetables. In addition to this, other properties such as anti- inflammatory and anticarcinogenic have also been reported. The phenolic compounds are known to comprise of an antioxidant activity.