Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutritionRastall, 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 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1097/MCO.0b013e328365b5fd Abstract/SummaryPurpose 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.
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