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 journalArticleScientificpeer-review

126 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 languageEnglish
Pages (from-to)3 - 11
JournalTrends in Food Science and Technology
Volume13
Issue number1
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Keywords

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

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