Journal of Probiotics & Health is among the best peer-reviewed journals which are characterized by probiotics & health in medical terms, study of impact of microflora on health, and its role in control of diseases, dairy products, and fermentation process. Articles published in this peer-reviewed journal are properly reviewed by at least two reviewers 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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Last date updated on July, 2014