Development of prebiotic food products and health benefits
Cienc. tecnol. aliment
;
35(1): 3-10, Jan.-Mar. 2015. tab, ilus
Artículo
en Inglés
| LILACS
| ID: biblio-834302
ABSTRACT
In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of ChronicNon-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers andrich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting theimportance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer.Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrientsthat support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouragedthe development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention,besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of themain known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologiesto the recognition of pre and probiotic functions.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Prebióticos
Límite:
Humanos
Idioma:
Inglés
Revista:
Cienc. tecnol. aliment
Asunto de la revista:
Agricultura
/
Ciencias Nutricionales
Año:
2015
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal do Rio Grande do Norte/BR
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