**12. Prebiotics**

Prebiotics are non-digestible fibers present in plants and help healthy bacteria to grow in the gut and make the human digestive system work better. Most of the

prebiotics are oligosaccharides that stimulate selectively the growth of *bifidobacteria*. Some prebiotics are fructooligosaccharides, lactosucrose, inulins, lactilol, isomaltooligosaccharides, lactulose, soy oligosaccharides, pyrodextrins, transgalacto-oligosaccharides, and xylo-oligosaccharides.

#### **12.1 Sources**

Main sources of prebiotics are fruits, vegetables, and whole grains, such as apples, artichokes, asparagus, bananas, barley, berries, chicory, cocoa, dandelion greens, flaxseed, garlic, green vegetables, leeks, konjac root, legumes, oats, tomatoes, onions, soybeans, wheat, and yacon root. Also, some foods are fortified with prebiotics, for example, baby formula, bread, cereal, cookies, and yogurt.

#### **12.2 Function**

Prebiotics work as anticarcinogenic, antimicrobial, and antiosteoporotic activities. Prebiotics are also used for the treatment of constipation, hepatic encephalopathy, and inflammatory bowel disease. There is a beneficial role of prebiotics in diabetes mellitus. Prebiotics also have an important role in improving mineral absorption and balance and enhancing the colonic absorption of some minerals. Prebiotics also ferment foods faster in the intestine and prevent constipation. Prebiotics reduce sepsis and mortality in premature and low-birth-weight infants [104].
