Certain vegetables & grains show prebiotic potential
Posted 7 months ago by Soraya in General Health News
A study has been prepublished in the Journal of Agricultural and Food Chemistry, as part of an international team of researchers' efforts to investigate the potential 'prebiotic' effects of oligosaccharides extracted from certain vegetables and grains like lupine, cottonseed and soy whey. These particular oligosaccharides are 'raffinose-derived' were found to stimulate the production of probiotics as well as to generate a volume of gas similar to that generated by inulin, a well-known prebiotic (not to be confused with insulin). Professor Bob Rastall from the University of Reading stated that resarch was part of a larger programme looking into the potential benefits of prebiotic fibres dextran-bran and pectin.
Certain vegetables are already thought to have prebiotic benefit, including Jerusalem artichoke, garlic and onions. This research suggests that we could be seeing a growing amount of vegetables with prebiotic benefits - helping to stimulate probiotics in the gut and maintain healthy digestion and regularity. More studies are required into these 'raffinose-derived' oligosaccharides; we will, of course, keep you posted!
Reference: http://www.nutraingredients.com/Research/Novel-raffinose-derived-oligosaccharides-show-prebiotic-promise
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