AIDP Introduces New Science Further Demonstrating Prebiotics Are the Essential First Step to Wellness

Functional ingredients leader says the fundamental answer to illness lies in the gut and food and beverages are the preferred, natural delivery platforms.

Dr. Jennifer Gu to address show press about new prebiotic research for food manufacturing.

Released: 8-Jul-2015 9:05 AM EDT

Embargo expired: 14-Jul-2015 2:00 PM EDT

Source Newsroom: AIDP

Newswise — CHICAGO, IL – June 14, 2015

At a press conference held during the annual Institute of Food Technology meeting today, Jennifer Gu, Ph.D., Vice President for Research and Development at AIDP said, “The ground-breaking scientific research done at the University of California-Los Angeles (UCLA) on PreticX, a new non-gluten, non-GMO prebiotic xylooligosacchride (XOS), adds significant new knowledge to the essential role prebiotics play by creating a diverse ecology in the gastrointestinal (GI) tract, the critical first step to optimal wellness.”

“The typical American diet lacking in nutrient dense foods such as whole grains, vegetables and fruits is harming the delicate ecosystem of GI tract,” Gu further states.

“Heavily processed foods, artificial fillers, additives and colors, and the use of agricultural chemicals all destroy good gut bacteria and foster the growth of bad gut flora. This cycle wears down the body’s immune defenses, leading to the possibility of chronic illness.”

“PrecticX is a fundamental first step to restoring and balancing a healthy ecosystem in the digestive tract.

It acts as a ‘fertilizer’ to enable good bacteria to flourish and cover our intestine with many strains of good bacteria, thus synergizes with probiotics.

Most importantly, prebiotics can promote a great many good strains of bacteria and suppress bad bacteria at the same time.

Prebiotics are more stable in acid and heat conditions, whereas probiotics are not. In addition, a lot of consumers like the idea that prebiotics can promote the beneficial balance of one’s own flora system, in addition to adding a few strains of good bacteria that probiotics provide,” she concluded.

Zhaoping Li, MD, PhD.,Professor of Medicine and Director of Center for Human Nutrition at UCLA, the Principal Investigator of the “gold-standard” human double-blind, placebo controlled PreticX trial said, “It is quite shocking to realize that the roots of the health of every organ of the body, including the brain, links with a healthy gut micro biome ”

“We have a large educational process ahead in helping consumers understand that first they must change the environment of the GI be able to achieve a healthy balance of gut bacteria. Typical consumption of Western diet will need to be supplemented with a prebiotic, such as PreticX, to change the gut environment to bring equilibrium to the gut bacteria. Prebiotics are essential for the probiotic to survive and improve health.”

In summary, PreticX:

• Creates the right balance of good and bad GI tract bacteria which enables probiotics to grow and flourish in the gut

• Is backed by a UCLA “gold standard” study, showing its effectiveness to balance to the microbiome at small amounts

• Is Non-GMO and gluten free

• Is one of the few ingredients in the industry that is FDA GRAS certified, acid and temperature stabile and has an excellent taste profile for food and beverage manufacturing

Dr. Jennifer Gu, AIDP’s chief technical officer, will be presenting new findings from the UCLA RCT study at a press conference on Tuesday, July 14, at 11 a.m. in room S104B at McCormick Place.

Her presentation will focus on new prebiotic technology, and how it applies to innovations in food production.

She will also be available in the AIDP booth #3209 for press interviews.

AIDP will be sampling PreticX lemonade at Booth #3209.

# # #

AIDP is a leader in functional ingredients, with a focus on extensively researched products that meet consumer demand for wellness and healthy aging.

Our commitment is to source high-quality ingredients and provide proprietary solutions that address formulation challenges.

AIDP’s success is grounded in its depth of experience and commitment to strong science for functional food and beverage product development.

http://www.newswise.com/articles/view/636829/?sc=sphn