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The term “dietary fiber” (DF) refers to the indigestible parts of plants that are particularly challenging for humans to absorb and digest. The human large intestine ferments them in whole or in part. The food sector relies heavily on DF, which may be found mostly in cereals, legumes, fruits, and vegetables. Many health benefits are associated with DF. Prevention of chronic and cardiovascular illness is greatly aided by IDF. Colon health is maintained by SDF, which is fermented by gut bacteria and connected to lipid and glucose metabolism. This review focuses on various DF sources, methods of extraction, and the major health impacts. The technique of employing non-thermal extraction technologies, such as microwave, high pressure, ultrasound, and cold plasma, could be adopted to address the practical challenges of extracting DF. In addition, the digestive system is affected by the physicochemical qualities of the components of DF. Its non-digestibility and fermentability potential make it useful for boosting gut bacteria activity. Therefore, more research is needed to assess and uncover the possible health benefits of DF, which could propel the research to the next level in the food and pharmaceutical industries.