chapter 1 Cereal-Glucans: Structures, Physical Properties, and Physiological Functions -- chapter 2 Resistant Starch -- chapter 3 Konjac Glucomannan -- chapter 4 Seed Polysaccharide Gums -- chapter 5 Microbial Polysaccharides -- chapter 6 Chitosan as a Dietary Supplement and a Food Technology Agent -- chapter 7 Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides -- chapter 8 Carbohydrates and the Risk of Cardiovascular Disease -- chapter 9 Carbohydrates and Obesity -- chapter 10 Dietary Carbohydrates and Risk of Cancer -- chapter 11 The Role of Carbohydrates in the Prevention and Management of Type 2 Diabetes -- chapter 12 Carbohydrates and Mineral Metabolism -- chapter 13 Dietary Carbohydrates as Mood and Performance Modulators -- chapter 14 Carbohydrates and Gastrointestinal Tract Function -- chapter 15 Probiotics, Prebiotics, and Synbiotics: Functional Ingredients for Microbial Management Strategies -- chapter 16 Potential Use of Carbohydrates as Stabilizers and Delivery Vehicles of Bioactive Substances in Foods -- chapter 17 Food Regulations: Health Claims for Foods Fortified with Carbohydrates or Other Nutraceuticals.