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Dietary fibre/prebiotics

Most dietary fibre in human nutrition comes from plant foods such as grains, vegetables or legumes. Dietary fibres are indigestible food components. This means that they are not or only incompletely absorbed by the body. Nevertheless, depending on their species and structure, they have important functions: For example, they influence the retention time of food in the gastrointestinal tract, increase satiety, delay glucose uptake (influence on blood sugar levels and insulin secretion) and fat absorption, bind toxins or change the bacterial community (microbiome) in the intestine. Some dietary fibres, called prebiotics, are specifically added to food or offered in the form of food supplements. The best known of these dietary fibres are inulin, oligofructose and lactulose.



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