prebióticos

Prebiotics are non-digestible fibers that selectively stimulate the growth and/or activity of beneficial bacteria in the gut, thus improving host health. They are distinct from probiotics, which are live microorganisms that confer a health benefit. Prebiotics are typically carbohydrates, such as certain types of oligosaccharides, that escape digestion in the upper gastrointestinal tract and reach the colon.

In the colon, these prebiotic fibers serve as a food source for beneficial bacteria, most notably Bifidobacteria and Lactobacilli. The fermentation of these fibers by these bacteria produces short-chain fatty acids (SCFAs) like acetate, propionate, and butyrate. These SCFAs play a crucial role in gut health, providing energy to colonocytes, influencing the gut barrier function, and modulating immune responses.

Common sources of prebiotics in the diet include foods rich in inulin and fructooligosaccharides (FOS), such as onions, garlic, leeks, asparagus, bananas, and chicory root. They are also available as dietary supplements. The consumption of prebiotics is associated with several health benefits, including improved digestion, enhanced mineral absorption, a stronger immune system, and potentially a reduced risk of certain chronic diseases. Research continues to explore the full spectrum of prebiotic effects and their applications in maintaining overall well-being.