Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?

Emanuele Rinninella, L Costantini

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

The International Scientific Association for Probiotics and Prebiotics (ISAPP), in its last consensus statement about prebiotics, defined polyunsaturated fatty acids (PUFAs) as "candidate prebiotics" due to a lack of complete scientific evidence. Previous studies have demonstrated the ability of microbiota to metabolize PUFAs, although the role of the resulting metabolites in the host is less known. Recent partial evidence shows that these metabolites can have important health effects in the host, reinforcing the concept of the prebiotic action of PUFAs, despite the data being mostly related to omega-6 linoleic acid and to lactobacilli taxon. However, considering that the symbionts in our gut benefit from the nutritional molecules that we include in our diet, and that bacteria, like all living organisms, cannot benefit from a single nutritional molecule, the concept of the "correct prebiotic diet" should be the new frontier in the field of gut microbiota research.
Lingua originaleEnglish
pagine (da-a)1-6
Numero di pagine6
RivistaFoods
Volume2022
DOI
Stato di pubblicazionePubblicato - 2022

Keywords

  • Omega 3 fatty acids
  • Gut microbiota

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