Health benefits of oligosaccharides

Research output: Contribution to journalReview article

8 Citations (Scopus)

Abstract

Oligosaccharides received little attention in the nutrition community until recently. Oligosaccharides such as raffinose and stachyose were considered nuisance components in beans, onions, and garlic and many strategies devised to remove them from products because of their gas-forming properties. Recent evidence that fructooligosaccharides (FOS) enhance bifidobacteria in the gut as well as increase production of short chain fatty acids has increased interest in oligosaccharides. Isolated oligosaccharides are now available for incorporation into functional foods and have been added to medical foods and foods such as dairy products and desserts. Clinical trials are underway to document the health-promoting properties of oligosaccharides.

Original languageEnglish (US)
Pages (from-to)43-55
Number of pages13
JournalJournal of Nutraceuticals, Functional and Medical Foods
Volume1
Issue number4
DOIs
StatePublished - Jan 1 1999

Fingerprint

Insurance Benefits
Oligosaccharides
oligosaccharides
medical foods
Raffinose
Food
stachyose
health promotion
Functional Food
Garlic
desserts
Bifidobacterium
Onions
Dairy Products
fructooligosaccharides
Volatile Fatty Acids
raffinose
short chain fatty acids
garlic
onions

Keywords

  • Bifidobacteria
  • Cholesterol-lowering
  • Fructooligosaccharides
  • Gut fermentation
  • Oligosaccharides
  • Probiotics

Cite this

Health benefits of oligosaccharides. / Slavin, Joanne L.

In: Journal of Nutraceuticals, Functional and Medical Foods, Vol. 1, No. 4, 01.01.1999, p. 43-55.

Research output: Contribution to journalReview article

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