Development of functional ingredients for gut health

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 nutritional...

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Published inTrends in Food Science & Technology Vol. 13; no. 1; pp. 3 - 11
Main Authors Puupponen-Pimiä, R, Aura, A.-M, Oksman-Caldentey, K.-M, Myllärinen, P, Saarela, M, Mattila-Sandholm, T, Poutanen, K
Format Book Review Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2002
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Summary: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).
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ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(02)00020-1