Health Benefits and Application of Prebiotics in FoodsYounis K1, Ahmad S1* and Jahan K2
- *Corresponding Author:
- Saghir Ahmad
Department of Post-Harvest
Engineering and Technology
Aligarh Muslim University, UP, India
E-mail: alsaghi[email protected]
Received date:February 11, 2015; Accepted date: March 06, 2015; Published date: March 13, 2015
Citation: Younis K, Ahmad S, Jahan K (2015) Health Benefits and Application of Prebiotics in Foods. J Food Process Technol 6:433. doi: 10.4172/2157-7110.1000433
Copyright: © 2015 Younis K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Prebiotics are supplements or foods that contain nondigestible food ingredients that selectively stimulate the favourable growth and/or enhance the activities of indigenous probiotic bacteria. Prebiotic therapies have been found to cure gut related diseases such as constipation relief, suppression of diarrhoea, reduction of the risks of osteoporosis, atherosclerotic cardiovascular disease associated with dyslipidemia, insulin resistance, obesity, and possibly type 2 diabetes. Fast life style of humans has changed the regular diets which were sufficiently enriched with fibers needed for proper gut work. Prebiotics are special fibers having selective fermenting ingredients that are needed by microbiota of human gut. Human colon is one of the body’s most metabolically active organs because of the presence of microbiota. Lot of work has been done to overcome the problems related to the market foods having low fibre. Thus, this review will focus on the health benefits of prebiotics and their application in foods.