A prebiotic is generally accepted as a nondigestible food ingredient that selectively stimulates the growth and/or activity of native bacteria in the colon to beneficially affect the host. This generally, but not always, implies:
• ability to by-pass the upper GI tract (not digested);
• ability to be selectively fermented by 'beneficial,' nonpathogenic colonic bacteria;
• ability to modify the established microflora; and
• ability to confer an advantageous physiologic activity to the host.
Was this article helpful?