Prebiotics and probiotics have grown in popularity over the past 2 decades despite
being introduced as biotherapeutics as early as the turn of the 20th century.
1
Today these substances can be found as naturally occurring in whole foods such as
fruits, legumes, nuts, and seeds, but also in various popular manufactured food items,
including fermented foods, supplements, yogurts, juices, and fortified granola and
chocolate bars. The International Scientific Association for Probiotics and Prebiotics
defined probiotics as nonpathogenic “live microorganisms that, when administered in
adequate amounts, confer a health benefit on the host.”
2
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References
- Emerging health concepts in the probiotics field: streamlining the definitions.Front Microbiol. 2019; 10: 1047
- Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic.Nat Rev Gastroenterol Hepatol. 2014; 11: 506-514
- Expert consensus document: the international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics.Nat Rev Gastroenterol Hepatol. 2017; 14: 491-502
- Chapter 1, the biotics family.in: Ranadheera CS Nazzaro F Mortazavian A Probiotics and Prebiotics in Foods: Challenges Innovations and Advances. Academic Press, 2021
- Probiotics: reiterating what they are and what they are not.Front Microbiol. 2019; 10: 424
Article info
Publication history
Accepted:
August 3,
2021
Identification
Copyright
© 2021 Published by Elsevier Inc. on behalf of Society for Nutrition Education and Behavior.
