OLUFUNKE FROM PUNCH
The vitamin C in Chrysophyllum albidum (agbalumo/ Udara) is about 100 times that of orange and 10 times that of guava or cashew.
Vitamin C (Ascorbic Acid) cannot be synthesised by humans and other primates. It has to be obtained from diet.
Let us take the advantage of the high content of vitamin c in Chrysophyllum albidum now that it is in season.
We just concluded discussions on probiotics. What is keeping those friendly bacteria alive? How can you get the bacteria to work better for you? The answer is prebiotics.
Prebiotics are non-digestible plant fibres that nourish the good bacteria (probiotics) in your digestive system, helping them grow and flourish. Once consumed, they travel to your digestive tract, where they act as a food source for the healthy gut bacteria, stimulating their growth and resulting in health benefits.
Humans are not able to digest these types of fibres but your good gut bacteria can digest them. They can be found in plant-based foods that make up a healthy diet such as fruits, vegetables and whole grains.
Prebiotics allow your gut bacteria to produce nutrients for your colon cells, which leads to a healthier digestive system. Some of these nutrients include short-chain fatty acids like butyrate, acetate and propionate. These fatty acids can be absorbed into your bloodstream and improve metabolic health.
For clarity, probiotics are beneficial bacteria while prebiotics are food for these bacteria.
Prebiotics and probiotics can support our gut microflora and bring things back into balance. While they work in slightly different ways, both offer a wide range of health benefits.
The definition of prebiotics and the food ingredients that can fall under this classification has evolved since its first definition in 1995. In its earliest definition, the term prebiotics was used to refer to non-digestible food ingredients that were beneficial to the host through their selective stimulation of specific bacteria within the colon.
Further research has suggested that selective stimulation has not been scientifically demonstrated. As a result of research suggesting that prebiotics could impact microorganisms outside of the colon, in 2016 the International Scientific Association for Probiotics and Prebiotics produced the following definition of prebiotics: a substrate that is selectively used by a host microorganism to produce a health benefit. In 2021, The Global Prebiotic Association (GPA) defined a prebiotic as a product or ingredient that is utilized in the microbiota producing a health or performance benefit.
In a research recently presented by San José State University, one of the researchers, Cassandra Boyd said ‘Prebiotics are healthy precisely because they have been indicated to improve the microbiome. They are substrates that beneficial bacteria can use directly to confer health benefits on the host, as these bacteria perform functions that are advantageous to human health.”
In addition to supporting probiotics, prebiotics are also known to:
- Improve digestion and metabolism
- Help regulate bowel movements
- Improve calcium absorption and increase bone density
- Regulate blood sugar and insulin resistance
- Stimulate the production of hormones that aid in appetite suppression
- Lower inflammation in the body
- Strengthen the immune system
- Help balance and maintain hormone levels
- Reduce risk of allergy
- Lower the risk of cardiovascular disease
- Regulate moods and reduce stress hormone levels
- Lower cholesterol level
- Reduce risk of colon cancer.
Let us look at foods that are rich in Prebiotics:
- Dandelion greens
Dandelions are a great source of fibre.
A high portion of this fibre comes from inulin. The inulin fibre in dandelion greens reduces constipation, increases friendly bacteria in your gut and boosts your immune system.
The botanical name for dandelion is Taraxacum officinale. It is native to Eurasia and North America.
