文章基本信息

标题：The Importance of Prebiotics in Functional Foods and Clinical Practice
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作者：Valéria Maria Caselato de Sousa ; Elisvânia Freitas dos Santos ; Valdemiro Carlos Sgarbieri 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2011
卷号：2
期号：2
页码：133-144
DOI：10.4236/fns.2011.22019
出版社：Scientific Research Publishing
摘要：Prebiotics are substances that can promote the growth of beneficial microorganisms, mainly in the intestinal tract, and will modify the colonic microbiota. The following health benefits are attributed to prebiotics: relief from poor digestion of lactose, increased resistance to bacterial infection, better immune response and possible protection against cancer, reduction of the risk of diseases such as intestinal disease, cardiovascular disease, non-insulin dependent diabetes, obesity and osteoporosis. This article presents a discussion of prebiotics, with descriptions of the concepts and its use in clinical practice, and a review of some recent research showing the benefits that these ingredients provide to human health and providing data on the recommended intakes for consumption.
关键词：Prebiotics; Oligossaccharides; Nutrition; Human