M
Marcel Roberfroid
Researcher at Université catholique de Louvain
Publications - 96
Citations - 27315
Marcel Roberfroid is an academic researcher from Université catholique de Louvain. The author has contributed to research in topics: Prebiotic & Functional food. The author has an hindex of 53, co-authored 96 publications receiving 25566 citations. Previous affiliations of Marcel Roberfroid include École Normale Supérieure & The Catholic University of America.
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Journal ArticleDOI
Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics
TL;DR: By combining the rationale of pro- and prebiotics, the concept of synbiotics is proposed to characterize some colonic foods with interesting nutritional properties that make these compounds candidates for classification as health-enhancing functional food ingredients.
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Dietary modulation of the human colonic microbiota: updating the concept of prebiotics
TL;DR: The future use of prebiotics may allow species-level changes in the microbiota, an extrapolation into genera other than the bifidobacteria and lactobacilli, and allow preferential use in disease-prone areas of the body.
Journal ArticleDOI
Prebiotic effects: metabolic and health benefits.
Marcel Roberfroid,Glenn R. Gibson,Lesley Hoyles,Anne L. McCartney,Robert A. Rastall,Ian Rowland,Danielle Wolvers,Bernhard Watzl,Hania Szajewska,Bernd Stahl,Francisco Guarner,Frédérique Respondek,Kevin Whelan,Véronique Coxam,Marie-Jeanne Davicco,Laurent Léotoing,Yohann Wittrant,Nathalie M. Delzenne,Patrice D. Cani,Audrey M. Neyrinck,Agnes Meheust +20 more
TL;DR: The present document has been written by a group of both academic and industry experts and aims to validate and expand the original idea of the prebiotic concept, defined as the selective stimulation of growth and/or activity of one or a limited number of microbial genus(era)/species in the gut microbiota that confer(s) health benefits to the host.
Journal ArticleDOI
Functional food science and gastrointestinal physiology and function
Seppo Salminen,C Bouley,Marie-Christine Boutron-Ruault,J H Cummings,A Franck,Glenn R. Gibson,E Isolauri,M C Moreau,Marcel Roberfroid,Ian Rowland +9 more
TL;DR: The develop-ment of functional foods for the gut is in its infancy and will be successful only if more fundamental research is done on digestive physiology, the gut microflora, immune system and mucosal function.
Journal ArticleDOI
Prebiotics: the concept revisited.
TL;DR: A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health and the "dose argument" is not supported by the scientific data: it is misleading for consumers and should not be allowed.