Foods rich in<unk> s: fruits, vegetables and grains Wheat bran has a high content of<unk> .<unk>  (British spelling<unk> e) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes.<unk> s are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how<unk> s are processed in the body.<unk>  has two main components: soluble<unk>  and insoluble<unk> , which are components of plant foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular<unk>  consumption is generally associated with supporting health and lowering the risk of several diseases. Food sources of<unk>  have traditionally been divided according to whether they provide soluble or insoluble<unk> . Plant foods contain both types of<unk>  in varying amounts, according to the<unk>  characteristics of viscosity and fermentability. Advantages of consuming<unk>  depend upon which type of<unk>  is consumed and which benefits may result in the gastrointestinal system. Bulking<unk> s – such as cellulose and hemicellulose (including psyllium) – absorb and hold water, promoting regularity. Viscous<unk> s – such as beta-glucan and psyllium – thicken the fecal mass. Fermentable<unk> s – such as resistant starch, xanthan gum, and inulin – feed the bacteria and microbiota of the large intestine, and are metabolized to yield short-chain fatty acids, which have diverse roles in gastrointestinal health. Soluble<unk>  (fermentable<unk>  or prebiotic<unk>  – which dissolves in water – is generally fermented in the colon into gases and physiologically active by-products, such as short-chain fatty acids produced in the colon by gut bacteria. Examples are beta-glucans (in oats, barley, and mushrooms) and raw guar gum. Psyllium a soluble, viscous, nonfermented<unk>  is a bulking<unk>  that retains water as it moves through the digestive system, easing defecation. Soluble<unk>  is generally viscous and delays gastric emptying which, in humans, can result in an extended feeling of fullness. Inulin (in chicory root), wheat dextrin, oligosaccharides, and resistant starches (in legumes and bananas), are soluble non-viscous<unk> s. Regular intake of soluble<unk> s, such as beta-glucans from oats or barley, has been established to lower blood levels of LDL cholesterol, a risk factor for cardiovascular diseases. Insoluble<unk>  – which does not dissolve in water – is inert to digestive enzymes in the upper gastrointestinal tract. Examples are wheat bran, cellulose, and lignin. Coarsely ground insoluble<unk>  triggers the secretion of mucus in the large intestine, providing bulking. Finely ground insoluble<unk>  does not have this effect and can actually have a constipating effect. Some forms of insoluble<unk> , such as resistant starches, can be fermented in the colon.<unk>  consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides.
Dietary fiber
Omega-3 acid ethyl esters
Omega-3 fatty acid
Omega-3 carboxylic acids
Saturated fat
Fish oil 
Fish oil
Omega-6 fatty acid