DSpace

Digital.CSIC > Ciencia y Tecnología de Alimentos > Instituto de Agroquímica y Tecnología de Alimentos (IATA) > (IATA) Artículos >

Share

EndNote

Impact

Open Access item Interactions of gut microbiota with functional food components and nutraceuticals

Authors:Laparra, José Moisés
Sanz, Yolanda
Keywords:Gut microbiota, Functional foods, Nutraceuticals, Prebiotics, Polyunsaturated fatty acids, Phytochemicals
Issue Date:Mar-2010
Publisher:Elsevier
Citation:Pharmacological Research 61 (3): 219-225 (2010)
Abstract:The human gut is populated by an array of bacterial species, which develop important metabolic and immune functions, with a marked effect on the nutritional and health status of the host. Dietary component also play beneficial roles beyond basic nutrition, leading to the development of the functional food concept and nutraceuticals. Prebiotics, polyunsaturated fatty acids (PUFAs) and phytochemicals are the most well characterized dietary bioactive compounds. The beneficial effects of prebiotics mainly relay on their influence on the gut microbiota composition and their ability to generate fermentation products (short-chain fatty acids) with diverse biological roles. PUFAs include the ω-3 and ω-6 fatty acids, whose balance may influence diverse aspects of immunity and metabolism. Moreover, interactions between PUFAs and components of the gut microbiota may also influence their biological roles. Phytochemicals are bioactive non-nutrient plant compounds, which have raised interest because of their potential effects as antioxidants, antiestrogenics, anti-inflammatory, immunomodulatory, and anticarcinogenics. However, the bioavailability and effects of polyphenols greatly depend on their transformation by components of the gut microbiota. Phytochemicals and their metabolic products may also inhibit pathogenic bacteria while stimulate the growth of beneficial bacteria, exerting prebiotic-like effects. Therefore, the intestinal microbiota is both a target for nutritional intervention and a factor influencing the biological activity of other food compounds acquired orally. This review focuses on the reciprocal interactions between the gut microbiota and functional food components, and the consequences of these interactions on human health.
Description:7 pages, 1 table, 1 figure.-- Online version published 13 November 2009
Publisher version (URL):http://dx.doi.org/10.1016/j.phrs.2009.11.001
URI:http://hdl.handle.net/10261/22673
ISSN:1043-6618
???metadata.dc.identifier.doi???:10.1016/j.phrs.2009.11.001
Appears in Collections:(IATA) Artículos

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.