A Review on Ayurvedic Non-Carbohydrate Prebiotics

Abstract

Prebiotics facilitates the growth of microorganisms, which makes a healthy gut microbiota, hence known as food for probiotics. They also lower the risk of inflammation and oxidative damage in the gut. Gut enzymes cannot digest prebiotics, so gut microbiota uses their own enzymes to ferment them. Upon their fermentation, SCFAs are produced, which helps to lower the level of pathogenic species. Primary prebiotic sources are carbohydrate-based like inulin, which are present in fiber-based foods. Prebiotics are an essential part of a healthy diet, but their primary sources have a limitation to their consumption. Maintaining a healthy lifestyle through a healthy diet is the key focus in Ayurveda. It highlights the use of non-carbohydrate sources of prebiotics like curcumin, triphala, anthocyanin, licorice, and other such phytochemicals, spices, and supplements. It also describes the health benefits of all the individual components of a balanced meal and their prebiotic potential.

Lab-on-chip technologies for exploring the gut–immune axis in metabolic disease

“…105 Prebiotics mainly consist of dietary non-digestible oligosaccharides like fibre, but due to increasing evidence, further food constituents have recently been included like polyphenols. 106,107 In contrast to prebiotics, which serve as a substrate for the gut microbiome, probiotics are defined as the "actual administration of live organisms for health-promoting effects". These organisms are able to live on foods, supplements and most importantly in the intestine.…”