Development of functional ingredients for gut health

Riitta Puupponen-Pimiä; Anna-Marja Aura; Kirsi-Marja Oksman-Caldentey; Päivi Myllärinen; Maria Saarela; Tiina Mattila-Sandholm; Kaisa Poutanen

doi:10.1016/S0924-2244(02)00020-1

Development of functional ingredients for gut health

Riitta Puupponen-Pimiä (Corresponding Author), Anna-Marja Aura, Kirsi-Marja Oksman-Caldentey, Päivi Myllärinen, Maria Saarela, Tiina Mattila-Sandholm, Kaisa Poutanen

Research output: Contribution to journal › Article › Scientific › peer-review

162 Citations (Scopus)

Abstract

Microbial reactions in the gut have an essential role not only in gut health, but in general human health. The gut is the site of active fermentation of non-digestible diet components, as well as bioconversions and absorption of plant-derived compounds, such as phenolics. When developing nutritionally designed foods that promote health through gut microbial reactions, three different types of food ingredients can be used: living micro-organisms (probiotics), non-digestible carbohydrates (dietary fiber and prebiotics) and bioactive plant secondary metabolites (e.g. phenolics).

Original language	English
Pages (from-to)	3 - 11
Journal	Trends in Food Science and Technology
Volume	13
Issue number	1
DOIs	https://doi.org/10.1016/S0924-2244(02)00020-1
Publication status	Published - 2002
MoE publication type	A1 Journal article-refereed

Keywords

human health
gut microflora
gastrointestinal (GI) microbiota
phenolics
probiotics
prebiotics
dietary fibres

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10.1016/S0924-2244(02)00020-1

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abstract = "Microbial reactions in the gut have an essential role not only in gut health, but in general human health. The gut is the site of active fermentation of non-digestible diet components, as well as bioconversions and absorption of plant-derived compounds, such as phenolics. When developing nutritionally designed foods that promote health through gut microbial reactions, three different types of food ingredients can be used: living micro-organisms (probiotics), non-digestible carbohydrates (dietary fiber and prebiotics) and bioactive plant secondary metabolites (e.g. phenolics).",

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AU - Puupponen-Pimiä, Riitta

AU - Aura, Anna-Marja

AU - Oksman-Caldentey, Kirsi-Marja

AU - Myllärinen, Päivi

AU - Saarela, Maria

AU - Mattila-Sandholm, Tiina

AU - Poutanen, Kaisa

PY - 2002

Y1 - 2002

N2 - Microbial reactions in the gut have an essential role not only in gut health, but in general human health. The gut is the site of active fermentation of non-digestible diet components, as well as bioconversions and absorption of plant-derived compounds, such as phenolics. When developing nutritionally designed foods that promote health through gut microbial reactions, three different types of food ingredients can be used: living micro-organisms (probiotics), non-digestible carbohydrates (dietary fiber and prebiotics) and bioactive plant secondary metabolites (e.g. phenolics).

AB - Microbial reactions in the gut have an essential role not only in gut health, but in general human health. The gut is the site of active fermentation of non-digestible diet components, as well as bioconversions and absorption of plant-derived compounds, such as phenolics. When developing nutritionally designed foods that promote health through gut microbial reactions, three different types of food ingredients can be used: living micro-organisms (probiotics), non-digestible carbohydrates (dietary fiber and prebiotics) and bioactive plant secondary metabolites (e.g. phenolics).

KW - human health

KW - gut microflora

KW - gastrointestinal (GI) microbiota

KW - phenolics

KW - probiotics

KW - prebiotics

KW - dietary fibres

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DO - 10.1016/S0924-2244(02)00020-1

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VL - 13

SP - 3

EP - 11

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

IS - 1

ER -

Development of functional ingredients for gut health

Abstract

Keywords

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