ABSTRACT
Arjen Nauta, Astrid M. Bakker-Zierikzee, and Margriet H. C. Schoterman
4.1 INTRODUCTION
The interest in functional foods or food ingredients that exert a benecial effect on human well-being and health is expanding. This is clearly illustrated by the increasing use of prebiotics. Prebiotics are dened as “nondigestible food ingredients that benecially affect the host by selectively stimulating the growth and/or activity
CONTENTS
4.1 Introduction .................................................................................................... 75 4.2 Manufacturing ................................................................................................ 76 4.3 Composition .................................................................................................... 76 4.4 Applications ....................................................................................................77 4.5 Physiological Effects....................................................................................... 79
4.5.1 Digestibility ........................................................................................ 79 4.5.2 Gut Health and Well-Being ................................................................ 79
4.5.2.1 Bidogenic Activity ............................................................. 81 4.5.2.2 Inhibition of Pathogens ........................................................ 82 4.5.2.3 Gastrointestinal Diseases ..................................................... 83 4.5.2.4 Retardation of the Development of Colon Cancer ............... 83 4.5.2.5 Stimulation of the Absorption of Minerals ..........................84 4.5.2.6 Alleviation of Constipation ..................................................84
