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Issue 5, 2016
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Prebiotics as functional food ingredients preventing diet-related diseases

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Abstract

This paper reviews the potential of prebiotic-containing foods in the prevention or postponement of certain diet-related diseases, such as cardiovascular diseases with hypercholesterolemia, osteoporosis, diabetes, gastrointestinal infections and gut inflammation. Also the data on prebiotics as food ingredients and their impact on food product quality are presented. Prebiotics are short chain carbohydrates that are resistant to the digestion process in the upper part of the digestive system, are not absorbed in any segment of the gastrointestinal system, and finally are selectively fermented by specific genera of colonic bacteria. The mechanisms of the beneficial impacts of prebiotics on human health are very difficult to specify directly, because their health-promoting functions are related to fermentation by intestinal microflora. The impact of prebiotics on diet-related diseases in many ways also depends on the products of their fermentation. Prebiotics as functional food ingredients also have an impact on the quality of food products, due to their textural and gelling properties. Prebiotics as food additives can be very valuable in the creation of functional food aimed at preventing or postponing many diet-related diseases. They additionally have beneficial technological properties which improve the quality of food products.

Graphical abstract: Prebiotics as functional food ingredients preventing diet-related diseases

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Article information


Submitted
29 Nov 2015
Accepted
27 Feb 2016
First published
01 Mar 2016

Food Funct., 2016,7, 2147-2155
Article type
Review Article

Prebiotics as functional food ingredients preventing diet-related diseases

A. Florowska, K. Krygier, T. Florowski and E. Dłużewska, Food Funct., 2016, 7, 2147 DOI: 10.1039/C5FO01459J

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