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Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition

Rastall, R. A. (2013) Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition. Current Opinion in Clinical Nutrition and Metabolic Care, 16 (6). pp. 675-678. ISSN 1363-1950

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To link to this item DOI: 10.1097/MCO.0b013e328365b5fd

Abstract/Summary

Purpose of review: Much of the recent research literature in the field of prebiotics is on galacto-oligosaccharides. Gluco-oligosaccharides represent an interesting emerging class of candidate prebiotics. Recent findings: Recent research on galacto-oligosaccharides has shown that these can have a positive impact on immunity, calcium absorption and markers of metabolic syndrome. The fact that galacto-oligosaccharides and gluco-oligosaccharides are enzymatically manufactured means that novel forms have been produced, and preliminary evaluation looks to be encouraging. Summary: Galacto-oligosaccharides are rapidly gaining an impressive weight of evidence for health effects in humans. The field will generate novel molecules, which may be considered as prebiotics in the future.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:69050
Publisher:Lippincott, Williams & Wilkins

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