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Psyllium Husk: A Comprehensive Review of its Functional Properties, Health Benefits, Mechanisms of Action, and Potential Adverse Effects.

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第一作者： Akash,Kumar

第一单位： MMICT & BM (HM), Maharishi Markandeshwar (Deemed to be University), Mullana, India. akashksr@gmail.com.

作者： Akash,Kumar ^[1] ; Riya,Patel ^[2] ; Sangeeta,Yadav ^[3] ; Bhupendra,Prajapati ^[4] ; Simple,Sharma ^[5] ; Kajol,Batta ^[6] ; Rekha,Kaushik ^[7] ; Shiv,Kumar ^[7] ; Kiran,Dudhat ^[8] ; Sarvesh,Rustagi ^[9]

作者单位： MMICT & BM (HM), Maharishi Markandeshwar (Deemed to be University), Mullana, India. akashksr@gmail.com. ^[1] Department of Pharmaceutical Technology, LJ Institute of Pharmacy, LJ University, Ahmedabad, Gujarat, India. ^[2] Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, 125001, India. ^[3] Department of Pharmaceutics, Parul Institute of Pharmacy, Faculty of Pharmacy, Parul University, Waghodia, Vadodara, Gujarat, 391760, India. bhupen27@gmail.com. ^[4] Department of Food Science and Technology, I. K. Gujral Punjab Technical University, Kapurthala, Punjab, 144603, India. ^[5] Department of Food Technology, ITM University, Gwalior, India. ^[6] MMICT & BM (HM), Maharishi Markandeshwar (Deemed to be University), Mullana, India. ^[7] School of Pharmacy, RK University, Kasturbadham, Rajkot, Gujarat, 360020, India. ^[8] School of Agriculture, Dev Bhoomi Uttarakhand University, Dehradun, Uttarakhand, India. ^[9]

关键词 Bile acids Diabetes mellitus Gastrointestinal microbiome Hypercholesterolemia Plantago Viscosity

DOI 10.1007/s13668-025-00727-z

PMID 41697448

发布时间 2026-06-25

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