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

112 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

Fingerprint

ingredients
digestive system
Health
Food
Prebiotics
health foods
Probiotics
Dietary Fiber
Phytochemicals
prebiotics
biotransformation
intestinal microorganisms
active sites
probiotics
secondary metabolites
Fermentation
human health
Catalytic Domain
dietary fiber
fermentation

Keywords

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

Cite this

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title = "Development of functional ingredients for gut health",
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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Development of functional ingredients for gut health. / Puupponen-Pimiä, Riitta (Corresponding Author); Aura, Anna-Marja; Oksman-Caldentey, Kirsi-Marja; Myllärinen, Päivi; Saarela, Maria; Mattila-Sandholm, Tiina; Poutanen, Kaisa.

In: Trends in Food Science and Technology, Vol. 13, No. 1, 2002, p. 3 - 11.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Development of functional ingredients for gut health

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

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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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