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).
- human health
- gut microflora
- gastrointestinal (GI) microbiota
- dietary fibres