Published Paper Details:

Psyllium (Plantago ovata), a rich source of soluble and insoluble dietary fiber, boasts an impressive nutritional profile. Native to Persia and extensively cultivated in India, psyllium husk contains up to eight times more soluble fiber than oat bran, rendering it highly effective for various health applications.Its multifaceted benefits extend to pharmaceutical applications, where it serves as a natural disintegrant, gelling, suspending, and emulsifying agent, enhancing drug formulation and delivery. The bioactive compounds present in psyllium exhibit a broad spectrum of biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, and cardioprotective effects, which collectively contribute to disease prevention, health promotion, and overall well-being.Traditionally employed to treat constipation, diarrhea, and hypercholesterolemia, psyllium husk has demonstrated potential in managing obesity, diabetes, and heart disease, contributing to healthy aging. Despite its extensive health benefits, research on incorporating psyllium into food products remains limited. This review aims to highlight psyllium's pharmaceutical and pharmacological attributes, emphasizing its potential in innovative food formulations to support global health and well-being. Developing psyllium-fortified, low-calorie food products could address public health concerns while promoting nutritional awareness. Adequate water intake alongside psyllium consumption is essential to maximize its therapeutic efficacy.