Prebiotic (nutrition) – Wikipedia, the free encyclopedia

A prebiotic is 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.

Additionally, in his 2007 revisit of prebiotics, Roberfroid stated that only two particular prebiotics then fully met this definition: trans-galactooligosaccharide and inulin.[4] Other authorities also classify resistant starch,fructooligosaccharide (FOS) and lactulose as prebiotics. Mannan Oligosaccharides (MOS) have been termed as prebiotics but would more correctly be termedimmunosaccharides.

http://en.m.wikipedia.org/wiki/Prebiotic_%28nutrition%29

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