|Journal of Probiotics & Health is one of the best journals in the field of probiotics and health. All the contents published in the journal are very interesting and new in the branch of probiotics. The aim of the journal is to provide all the latest information of the associated fields.
It mainly deals with Aging, Neural mechanism, Probiotics, Prebiotics, Dietary component, Synbiotics, Host Immune System, Food chemistry.
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 âa 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 healthâ. 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."
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