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Prebiotic effects: metabolic and health benefits

Author: Roberfroid M, Gibson GR, Hoyles L, McCartney AL, Rastall R, Rowland I, Wolvers D, Watzl B, Szajewska H, Stahl B, Guarner F, Respondek F, Whelan K, Coxam V, Davicco MJ, Léotoing L, Wittrant Y, Delzenne NM, Cani PD, Neyrinck AM, Meheust A. | Journal: British Journal of Nutrition

Volume: 104
Issue: S2
DOI:10.1017/S0007114510003363

In the 1980s, Japanese researchers had already demonstrated that specific non-digestible oligosaccharides (especially fructo-oligosaccharides) were selectively fermented by bifidobacteria and had the capacity, upon feeding, in stimulating their growth in human faeces. These observations were confirmed and further expanded by Gibson & Roberfroid who introduced the concept of prebiotics and have recently published a review of the research which includes the most recent development.During the last 15 years, this concept has attracted the interest of many academic as well as industrial scientists and it has become a popular research topic in nutrition and, more recently, in the biomedical fields. Read More

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