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Int J Biol Macromol. 2019 Apr 1;126:273-281. doi: 10.1016/j.ijbiomac.2018.12.203. Epub 2018 Dec 23.

Health-promoting effects of konjac glucomannan and its practical applications: A critical review.

Author information

1
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China.
2
Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India.
3
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China. Electronic address: baojunxu@uic.edu.hk.

Abstract

Konjac glucomannan (KGM) is a dietary fiber hydrocolloidal polysaccharide isolated from the tubers of Amorphophallus konjac. Over the last few decades, the purified KGM has been offered as a food additive as well as a dietary supplement in many countries. Also, a diet containing konjac flour or KGM is considered as healthier, and these foods are popular in many Asian and European markets. Further, due to the adhesive property of KGM, it can form a defensive covering on the surface of the intestine. Additionally, KGM can reduce the levels of glucose, cholesterol, triglycerides, and blood pressure and can enable weight loss. Its wide-ranging effects prevent many chronic diseases through the regulation of metabolism. In this review, the recent studies on the health benefits such as anti-diabetic, anti-obesity, laxative, prebiotic, and anti-inflammatory activities of KGM were discussed. Also, this review deals with the applications of KGM and its derivatives in bio-technical, pharmaceutical, tissue engineering, fine chemical fields, etc.

KEYWORDS:

Applications; Health benefits; Konjac glucomannan; Soluble dietary fiber

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