Prebiotics and probiotics: are they functional foods?

By M. Roberfroid. American Journal of Clinical Nutrition, 2000

748 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/91b4e50ba8a1975164561b848c5ec57de1d38cf8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

In Genetics

In Nutrition and Dietetics

Citations in the corpus

Resistant starch as functional ingredient: A review (2010, background): “Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or more bacteria (probiotics) in the gastrointestinal tract and thereby exert a health-promoting effect (Scholz-Ahrens et al., 2007; Roberfroid, 2000).”
Synbiotic as Feed Additives Relating to Animal Health and Performance (2016, background): “Also, Prebiotic is “indigestible fermented diet substrates that selectively stimulate the composition, growth, and activity of microflora in gastrointestinal tract and thus improve hosts’ health” [56]-[58].”
The Hologenome Concept: Human, Animal and Plant Microbiota (2014, background): “…Synbiotics, and Phage Therapy action (Ooi and Liong 2010), improved calcium bioavailability and osteoporosis management (Cashman 2003), alleviation of menopausal symptoms (Smejkal et al. 2003), improvement of vitamin supply, and possibly protection against type 2 diabetes (Roberfroid 2000).”
Inulin: Properties, health benefits and food applications. (2016, background): “However, only few studies has demonstrated the beneficial impact of inulin on mineral absorption in adult men (Roberfroid, 2000).”
Effects of dietary chitosan oligosaccharides and Bacillus coagulans on the growth, innate immunity and resistance of koi (Cyprinus carpio koi) (2012, background): “…showed that probiotics given in the form of synbiotics to the host can enhance the survival of probiotics in gastrointestinal tract of humans (Roberfroid, 2000), rats (Bielecka et al., 2002), shrimp (Li et al., 2009), lobster (Daniels et al., 2010) and sea cucumber (Zhang et al., 2010), and…”