To nourish the entire colon, it is necessary to combine three types of prebiotics: fast-fermenting soluble fibers for the first part, slow-fermenting resistant starch for the second half, and polyphenols.

noli's read

The distribution of fermentation along the colon is a well-established biological concept. The International Scientific Association for Probiotics and Prebiotics (ISAPP), through its expert opinions, confirms that the synergy between fibers and polyphenols, typical of the Mediterranean diet, is ideal for microbiota diversity. Observational studies also support the link between resistant starch consumption, butyrate production, and intestinal barrier health. Similarly, the positive effect of polyphenols on friendly bacteria such as Akkermansia is documented in basic research. However, the evidence of efficacy presented for the specific product is based on an M-SHIME study, which is a laboratory simulation model (in vitro). Although these results are fascinating for understanding fermentation mechanisms, they do not replace a randomized clinical trial (RCT) on humans to confirm these increases in short-chain fatty acids in real life.

the sources

1. 1McDonald D et al. (American Gut Project) 2018
2. 2Reynolds A et al. 2019