Prebiotics and Probiotics
Fundamental of Human Nutrition.
Topic: Prebiotics and Probiotics
Prebiotics:
Definitions:
“A non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health.”
Or
“A selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal micro flora that confers benefits upon host well-being and health.”
Types:
Fructo-oligosaccharides: These are found in fruits like tomatoes, banana, and kiwi. They feed the good bacteria, and promote the absorption of vital vitamins and mineral like Vitamin D and calcium.
Xylo-oligosaccharides: These types of prebiotics are found in vegetables such as cabbage, lettuce, Jerusalem artichokes, onion and garlic. Kiwi fruit is also rich on in xylo-oligosaccharides. These types are also effective at lowering blood sugar and cholesterol.
Soybean-oligosaccharides: These are derived from soybean and other legumes and nuts like peanuts. These types are broken down by probiotics into lipids that form the mucus lining in the intestines. They are also proven to help lower bad cholesterol and blood sugar; hence, they are helpful for heart disease as well as to those that have diabetes.
Galacto-oligosaccharides: These are prebiotics which are synthetically made and commonly added to some foods. The common foods to which this type of prebiotics is added include biscuits, crackers and baby food. Just like the other natural prebiotics, this type is claimed to be able to promote the growth of probiotics it the digestive system as well as help easy constipation.
Sources:
Prebiotics can be found naturally in a variety of foods, such as: * artichokes, barley, bananas, kiwi, berries, chicory, flax, garlic, greens, honey, leeks, legumes, onions, dairy products, brown rice, whole grains, soy beans and soy products.
Prebiotics are also
Topic: Prebiotics and Probiotics
Prebiotics:
Definitions:
“A non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health.”
Or
“A selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal micro flora that confers benefits upon host well-being and health.”
Types:
Fructo-oligosaccharides: These are found in fruits like tomatoes, banana, and kiwi. They feed the good bacteria, and promote the absorption of vital vitamins and mineral like Vitamin D and calcium.
Xylo-oligosaccharides: These types of prebiotics are found in vegetables such as cabbage, lettuce, Jerusalem artichokes, onion and garlic. Kiwi fruit is also rich on in xylo-oligosaccharides. These types are also effective at lowering blood sugar and cholesterol.
Soybean-oligosaccharides: These are derived from soybean and other legumes and nuts like peanuts. These types are broken down by probiotics into lipids that form the mucus lining in the intestines. They are also proven to help lower bad cholesterol and blood sugar; hence, they are helpful for heart disease as well as to those that have diabetes.
Galacto-oligosaccharides: These are prebiotics which are synthetically made and commonly added to some foods. The common foods to which this type of prebiotics is added include biscuits, crackers and baby food. Just like the other natural prebiotics, this type is claimed to be able to promote the growth of probiotics it the digestive system as well as help easy constipation.
Sources:
Prebiotics can be found naturally in a variety of foods, such as: * artichokes, barley, bananas, kiwi, berries, chicory, flax, garlic, greens, honey, leeks, legumes, onions, dairy products, brown rice, whole grains, soy beans and soy products.
Prebiotics are also