Prebiotics

Journal of Probiotics & Health is one of the leading Scholarly journals in probiotics and health. The journal strives to add in theoretical and technological innovations as part of its publishing remit and is devoted to publishing the highest quality papers. The administration of the journal is integrative, reflecting the fact that imaging neuroscience is a multi-disciplinary science. The original definition of prebiotics was that they are food ingredients which are indigestible in the upper GI tract and reach the colon to beneficially influence the host by selectively promoting the growth and/or activity of certain bacteria in the colon. Given the large number of bacterial strains present in the GI tract, some of which are non-cultivable, the definition was revised to “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”. Consumers often take in moderate levels of prebiotics naturally from many fruits and vegetables including leeks, Jerusalem artichokes, chicory, onion, garlic, banana, and asparagus, but the levels of prebiotics in these food sources are generally too low to exhibit any significant effect on the composition of intestinal microflora. "O'Bryan CA, the Role of Prebiotics and Probiotics in Human Health." OMICS is devoted to the prompt publication of original findings of the highest scientific priority and value that provide novel mechanistic insights, represent a clear advance over previous Studies and have the potential to generate exciting future research.

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Last date updated on September, 2024