Prébiotics

Prebiotics are a type of dietary fiber that human digestive enzymes cannot break down. Instead, they serve as food for beneficial bacteria, primarily in the gut. These beneficial bacteria, often referred to as probiotics, ferment the prebiotic fibers, producing short-chain fatty acids (SCFAs). SCFAs such as butyrate, acetate, and propionate are important for gut health, providing energy to colon cells and influencing various metabolic processes.

Common sources of prebiotics include certain fruits, vegetables, and grains. Examples include onions, garlic, leeks, asparagus, bananas, chicory root, oats, and apples. The most well-studied prebiotic fibers are inulin and fructooligosaccharides (FOS), as well as galactooligosaccharides (GOS).

The consumption of prebiotics is associated with several health benefits. By selectively promoting the growth of beneficial gut bacteria, prebiotics can help improve the balance of the gut microbiome. This can lead to enhanced digestion, better nutrient absorption, and a strengthened immune system. Some research also suggests prebiotics may play a role in weight management, blood sugar control, and bone health. They are distinct from probiotics, which are live beneficial microorganisms themselves. Prebiotics are essentially the fuel that helps probiotics thrive.