Prebiotics

Journal of Probiotics & Health is one of the open access journals in probiotics and health. The open access policy of the journals aims at increasing the visibility and accessibility of the published content and thus providing the desirable researches to the readers. 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 “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 Group is among best open access publishers with expert reviewers and renowned scientists in its Editorial Board. Both editors and reviewers actively participate in the peer-review process and help in completing the review process within 21 days. Apart from this OMICS Group organizes more than 3000+ International Scientific Conferences.

• Share this page
• 
• 
• 
• 
• 
• 

Last date updated on April, 2024