PREBIOTIC AND PROBIOTIC FOODS IN HUMAN HEALTH MAINTENANCE: WHAT IS THE COMPREHENSIVENESS?

• Autor(a) principal: da Costa Silva, Bruna Yhang
• Data de Publicação: 2015
• Outros Autores: Freire Martins, Tiago
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Atenção à Saúde
• Texto Completo: http://seer.uscs.edu.br/index.php/revista_ciencias_saude/article/view/2584
• topic: Prebiotics; probiotics; dietary fiber; disease prevention; Prebióticos; probióticos; fibras na dieta; prevenção de doenças

Introduction: Prebiotics and probiotics have great utility in the field of nutrition and dietetics becauseof its comprehensive properties that support a better quality of life. However, their features are not fullyelucidated, motivating research on the subject. Objectives: Show how the use of prebiotic and probioticfoods can improve various human physiological functions. Materials and Methods: This is a review of literature,whose documentary inclusion conditions consisted of books, journals, monographs, dissertationsand theses in Portuguese, English and Spanish, published between 2000 and 2013, using the followingkeywords: “functional foods”, “prebiotics”, “probiotics”, “fibers” and “intestinal bacteria”. Results: Werefound in the literature clear scientific evidence of the benefits of the using probiotics for the maintenanceof intestinal balance, as well as its use prophylactic and/or therapeutic treatment in several diseases, suchas constipation, obesity, diabetes mellitus, dyslipidemia, ulcerative colitis, short bowel syndrome, cancer,besides the improvement in the absorption of minerals such as calcium. About the use of probiotics,the evidence also suggested benefits in maintaining balance intestinal and anti-inflammatory activity, aswell as its use prophylactic and/or therapeutic treatment in several diseases, dyslipidemia, oral diseases, diarrhea, eradication of Helicobacter pylori, irritable bowel syndrome, necrotizing enterocolitis, pouchitis, cirrhosis, hepaticencephalopathy, chronic fatigue syndrome and cancer. Conclusions: The introduction of these foods in adequate amountsshould be part of the daily lives of people who value the quality of life.