The International Scientific Association of Probiotics and Prebiotics (ISAPP) defines “dietary prebiotics” as “a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health.” (That’s you!) So what DOES that mean for you? In layman’s terms, prebiotics have six important characteristics:
1) They’re resistant to acidic pH of stomach. Why? We want it to get to the intestine.
2) They can’t be broken down with enzymes. After all, that would defeat the purpose in our products.
3) They should not be “absorbed” into the body.
4) Prebiotics should be able to be fermented by the bacteria in your gut.
5) The growth and/or activity of specific bacteria can be selectively stimulated by this compound.
6) The prebiotic should all do something good for your health!