Most of the Ispaghula reach the caecum within four hours after ingestion in an intact and highly polymerized form. Ispaghula husk significantly increases the level of stool moisture, as well as wet and dry stool weight and shorten gastrointestinal transit time. Anaerobic fermentation of the soluble non-starch polysaccharides from Ispaghula seed results in the production of short chain fatty acids, acetate, propionate and butyrate in the intestine. Butyric acid is the preferred oxidative substrate for colonocytes and may be helpful in the treatment of ulcerative colitis. Ispaghula has hypocholesterolemic effects also. It is assumed that Ispaghula increases the activity of cholesterol alpha hydroxylase, HMG-CoA reductase and fractional turnover of both chenodeoxycholic and cholic acids. As a result it decreases cholesterol absorption and lowers LDL cholesterol.