Plant prebiotics and their role in the amelioration of diseases

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dc.contributor.authorKaur, Amrit Pal
dc.contributor.authorBhardwaj, Sonali
dc.contributor.authorDhanjal, Daljeet Singh
dc.contributor.authorNepovimova, Eugenie
dc.contributor.authorCruz-Martins, Natália
dc.contributor.authorKuča, Kamil
dc.contributor.authorChopra, Chirag
dc.contributor.authorSingh, Reena
dc.contributor.authorKumar, Harsh
dc.contributor.authorȘen, Fatih
dc.contributor.authorKumar, Vinod
dc.contributor.authorVerma, Rachna
dc.contributor.authorKumar, Dinesh
dc.date.accessioned2021-03-25T15:45:40Z
dc.date.available2021-03-25T15:45:40Z
dc.date.issued2021-03-16
dc.description.abstractPrebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.en_UK
dc.identifier.citationKaur AP, Bhardwaj S, Dhanjal DS, et al., (2021) Plant prebiotics and their role in the amelioration of diseases. Biomolecules, Volume 11, Issue 3, March 2021, Article number 440en_UK
dc.identifier.issn2218-273X
dc.identifier.urihttps://doi.org/10.3390/biom11030440
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/16506
dc.language.isoenen_UK
dc.publisherMDPIen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectprebioticsen_UK
dc.subjectdietary fiberen_UK
dc.subjectoligosaccharidesen_UK
dc.subjectnon-digestible carbohydratesen_UK
dc.subjectshort-chain fatty acidsen_UK
dc.titlePlant prebiotics and their role in the amelioration of diseasesen_UK
dc.typeArticleen_UK

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