Prébiotiques

Prebiotics are compounds of plant origin, primarily non-digestible dietary fibres, that the human body cannot directly absorb. They occur naturally in foods such as garlic, onion, leek, asparagus, banana and chicory. The most studied forms include fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS) and inulin. Their main role is to act as a fermentable substrate for the gut microbiota. By selectively feeding beneficial bacteria — particularly bifidobacteria and lactobacilli — they contribute to a balanced intestinal flora. This fermentation process also produces short-chain fatty acids, which help maintain the integrity of the intestinal mucosa. Prebiotic supplementation may be of interest when dietary fibre intake is insufficient, or to support a weakened microbiota. They are often combined with probiotics in a complementary approach aimed at contributing to the normal functioning of the digestive system.