Prebiotic

Prebiotic refers to the non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, thus improving host health. Prebiotics can be found in many forms of food, including whole grains, onions, bananas, garlic, honey, and more.

Definition[edit | edit source]

The term "prebiotic" was first used in 1995 by Gibson and Roberfroid, who defined it as "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." This definition has been updated and refined over the years, with the most recent definition being "a substrate that is selectively utilized by host microorganisms conferring a health benefit."

Types of Prebiotics[edit | edit source]

There are several types of prebiotics, including Fructooligosaccharides (FOS), Galactooligosaccharides (GOS), and Inulin. These prebiotics are found in a variety of foods, including fruits, vegetables, and whole grains.

Health Benefits[edit | edit source]

Prebiotics have been shown to have a number of health benefits, including improving gut health, enhancing the absorption of minerals, and potentially reducing the risk of certain diseases, such as colorectal cancer and cardiovascular disease.

References[edit | edit source]

Prebiotic Resources
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