Prebiotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health. They were first identified and named by Marcel Roberfroid in 1995.[1]
A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health"
Researchers now also focus on the distinction between short-chain, long-chain, and full-spectrum prebiotics. "Short-chain" prebiotics, e.g. oligofructose, contain 2-8 links per saccharide molecule and are typically fermented more quickly in the right-side of the colon providing nourishment to the bacteria in that area. Longer-chain prebiotics, e.g. inulin, contain 9-64 links per saccharide molecule, and tend to be fermented more slowly, nourishing bacteria predominantly in the left-side colon. Full-spectrum prebiotics provide the full range of molecular link-lengths from 2-64 links per molecule, and nourish bacteria throughout the colon, e.g. Oligofructose-Enriched Inulin (OEI). The majority of research done on prebiotics is based on full-spectrum prebiotics, typically using OEI as the research substance
Prebiotic oligosaccharides are increasingly added to foods for their health benefits. Some oligosaccharides that are used in this manner are fructooligosaccharides (FOS),xylooligosaccharides (XOS), polydextrose, and galactooligosaccharides (GOS). Moreover disaccharids like lactulose or some monosaccharides such as tagatose are also used sometimes as prebiotics
EFFECTS-
calcium and other mineral absorption
immune system effectiveness
bowel pH
reduction of colorectal cancer risk
inflammatory bowel disorders (Crohn's disease and ulcerative colitis)
and intestinal regularity
| Top 10 Foods Containing Prebiotics | |
|---|---|
| Food | Prebiotic Fiber Content by Weight |
| Acacia Gum | 85.6% |
| Raw Chicory Root | 64.6% |
| Raw Jerusalem Artichoke | 31.5% |
| Raw Dandelion Greens | 24.3% |
| Raw Garlic | 17.5% |
| Raw Leek | 11.7% |
| Raw Onion | 8.6% |
| Cooked Onion | 5% |
| Raw Asparagus | 5% |
| Raw Wheat bran | 5% |
| Whole Wheat flour, Cooked | 4.8% |
| Raw Banana | 1% |
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