Prebiotics: Healthy Bacteria for Body
Prebiotics are classified as the non-digestible food ingredients that probiotics can feed off. They are used in the gut to increase populations of healthy bacteria, aid digestion and enhance the production of valuable vitamins.
Good bacteria play a significant role in regulating immune system, inhibiting the growth of pathogens (disease causing bacteria) and digesting food. Galactooligosaccharides (GOS) are the most advanced form of prebiotics which belong to a group of particular nutrient fibres that feed and encourage the growth of good bacteria in the gut.
Source of Prebiotics
The major source of prebiotics is dietary fibre. They occur naturally in fruits and vegetables, but can also take them in the form of nutritional supplements.While all prebiotics are fibres, not all fibres are prebiotics.
- Prebiotic supplements can be taken regularly to help increase and drive the growth of good bacteria in your gut.
- Prebiotic supplements contain fermentable fibre which provide food for beneficial bacteria, such as lactobacilli and bifidobacteria.
- Prebiotic supplements differ from probiotic supplements in that they are not live bacteria, are highly stable and are unaffected by heat and acidity and reach your gut intact. It’s important to note that not all prebiotics are the same and some are more targeted in the type of bacteria they feed.
The Journal publishes papers/articles of or related to nutrition, diet, nutrition disorders and metabolism. It is of immense pleasure to invite Researchers to this inaugural issue for “Insights in Nutrition & Metabolism”
The Journal Considers Editorial, letter, case reports, short communications, original and review articles from leading scientists and scholars around the world in all areas of food, nutrition, biochemistry, physiology, pathology and medicine.
Authors can directly submit the article through online link: https://www.scholarscentral.org/submissions/insights-nutrition-metabolism.html
or as an attachment to this E-mail firstname.lastname@example.org
The articles once published can be accessed freely.
Insights in Nutrition and Metabolism