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

    136 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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