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J. C. Parajo, G. Garrote, J. M. Cruz and H. Dominguez, “Production of Xylooligosaccharides by Autohydrolysis of Lignocellulosic Materials,” Trends in Food Science and Technology, Vol. 15, No. 3-4, 2004, pp. 115-120. doi:10.1016/j.tifs.2003.09.009

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• TITLE: The Importance of Prebiotics in Functional Foods and Clinical Practice

  AUTHORS: Valéria Maria Caselato de Sousa, Elisvânia Freitas dos Santos, Valdemiro Carlos Sgarbieri

  KEYWORDS: Prebiotics, Oligossaccharides, Nutrition, Human

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.2, March 31, 2011

  ABSTRACT: Prebiotics are substances that can promote the growth of beneficial microorganisms, mainly in the intestinal tract, and will modify the colonic microbiota. The following health benefits are attributed to prebiotics: relief from poor digestion of lactose, increased resistance to bacterial infection, better immune response and possible protection against cancer, reduction of the risk of diseases such as intestinal disease, cardiovascular disease, non-insulin dependent diabetes, obesity and osteoporosis. This article presents a discussion of prebiotics, with descriptions of the concepts and its use in clinical practice, and a review of some recent research showing the benefits that these ingredients provide to human health and providing data on the recommended intakes for consumption.