Psyllium: A Nutraceutical and Functional Ingredient in Foods

Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, and functional properties to promote its food applications. This manuscript reviews and discusses the current knowledge of psyllium, focusing on its health benefits, utilizations as a functional additive in foods and hydrogel delivery carrier, approaches to modify its molecular and chemical structures, nonfood utilizations, and potential side effects and toxicity. Perspectives on future research and development of psyllium are also provided. This review may serve as a scientific foundation for improved food application of psyllium to enhance human health and food quality.