Development of prebiotic food products and health benefits
Cienc. tecnol. aliment
;
35(1): 3-10, Jan.-Mar. 2015. tab, ilus
Article
Dans Anglais
| 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.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
Sujet Principal:
Prébiotiques
Limites du sujet:
Humains
langue:
Anglais
Texte intégral:
Cienc. tecnol. aliment
Thème du journal:
Agricultura
/
Sciences de la nutrition
Année:
2015
Type:
Article
Pays d'affiliation:
Brésil
Institution/Pays d'affiliation:
Universidade Federal do Rio Grande do Norte/BR
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