| Development of functional ingredients for gut health | |
Abstract/OtherAbstract
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Trends in Food Science & Technology Vol.13 Nr.1, 3 - 11, Microbial reactions in the gut have an essential role not only in gut health, but in general human health. The gut is the site of active fermentation of non-digestible diet components, as well as bioconversions and absorption of plant-derived compounds, such as phenolics. When developing nutritionally designed foods that promote health through gut microbial reactions, three different types of food ingredients can be used: living micro-organisms (probiotics), non-digestible carbohydrates (dietary fiber and prebiotics) and bioactive plant secondary metabolites (e.g. phenolics)., Microbial reactions in the gut have an essential role not only in gut health, but in general human health. The gut is the site of active fermentation of non-digestible diet components, as well as bioconversions and absorption of plant-derived compounds, such as phenolics. When developing nutritionally designed foods that promote health through gut microbial reactions, three different types of food ingredients can be used: living micro-organisms (probiotics), non-digestible carbohydrates (dietary fiber and prebiotics) and bioactive plant secondary metabolites (e.g. phenolics). |
Authors
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Puupponen-Pimiä, Riitta, Aura, Anna-Marja, Oksman-Caldentey, Kirsi-Marja, Myllärinen, Päivi, Saarela, Maria, Mattila-Sandholm, Tiina, Poutanen, Kaisa |
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Publication Detail
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Publisher : - Type : text Format : - |
Date Detail
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2002 |
Subject
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human health, gut microflora, gastrointestinal (GI) microbiota, phenolics, probiotics, prebiotics, dietary fibres |
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Copyright Information
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Other Details
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Languages : eng |
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