<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2529-850X</journal-id>
<journal-title><![CDATA[Journal of Negative and No Positive Results]]></journal-title>
<abbrev-journal-title><![CDATA[JONNPR]]></abbrev-journal-title>
<issn>2529-850X</issn>
<publisher>
<publisher-name><![CDATA[Research and Science S.L.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2529-850X2020001200010</article-id>
<article-id pub-id-type="doi">10.19230/jonnpr.3990</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Alimentos funcionales como alternativa para incrementar la ingesta de fibra dietética y proantocianidinas. Posibles efectos sobre la microbiota intestinal]]></article-title>
<article-title xml:lang="en"><![CDATA[Functional foods as an alternative to increase the consumption of dietary fiber and proanthocyanidins. Possible effects on the gut microbiota]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Saldaña Cejudo]]></surname>
<given-names><![CDATA[Paloma]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bastida]]></surname>
<given-names><![CDATA[Sara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Macho-González]]></surname>
<given-names><![CDATA[Adrián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Muniz]]></surname>
<given-names><![CDATA[Francisco José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Complutense de Madrid. Facultad de Farmacia Departamento de Nutrición y Ciencia de los Alimentos]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hospital Clínico San Carlos Instituto de Investigación Sanitaria ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>5</volume>
<numero>12</numero>
<fpage>1575</fpage>
<lpage>1598</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2529-850X2020001200010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2529-850X2020001200010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2529-850X2020001200010&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción. La fibra dietética es un componente Nutriciónal fundamental, destacando su acción moduladora sobre la microbiota intestinal. El consumo de alimentos de origen vegetal y por ende el de la fibra dietética, tanto en España como en otros muchos países, se ha reducido. Los alimentos funcionales parecer ser una buena alternativa alimentaria para paliar este déficit.  Objetivos. 1. Revisar el concepto de fibra dietética. 2. Conocer la situación real de consumo de fibra dietética en España y en otros países europeos en diferentes intervalos de edad. 3. Estudiar los efectos principales del consumo de la fibra dietética y en particular de proantocianidinas (PA) con respecto a la microbiota intestinal. 4. Revisar el concepto de alimento funcional y las posibilidades de incorporar fibra dietética y PA a diferentes alimentos de alto consumo.  Materiales y métodos. El principal motor de búsqueda ha sido la base de datos PubMed, aunque también se ha hecho uso de Google Scholar, ResearchGate y sciELO. Se han revisado artículos científicos, libros, e informes en fuentes fiables y contrastadas. También se han consultado documentos oficiales, como el Informe de Consumo de Alimentos en España de 2018, publicado por el Ministerio de Agricultura, Pesca y Alimentación; la página web de la AESAN y los Reglamentos vigentes de alimentación.  Resultados. Se confirma que las ingestas reales de fibra dietética en distintos países de la Unión Europea incluyendo a España, son inferiores de las ingestas dietéticas de referencia (IDR) para la mayoría de los intervalos de edad. Esta inadecuación se exacerba al aumentar la edad. En el artículo se proponen estrategias para alcanzar las IDR, en particular incorporando fibra dietética en alimentos de consumo muy frecuente (p.ej. matrices cárnicas). Se revisa el concepto de alimento funcional y aquellas publicaciones que estudian los efectos de las proantocianidinas (PA) en la recuperación de la microbiota intestinal a otra similar a la que poseen individuos sanos. Se comentan los mecanismos mediante los cuales la microbiota es capaz de hidrolizar las PA y liberar metabolitos con acción protectora intestinal y sistémica.  Conclusiones. Dado que modificar los hábitos de consumo por parte de la población parece tarea difícil, se plantea la alternativa de formular alimentos funcionales enriquecidos en fibra dietética y PA. La evidencia positiva creciente observada en cárnicos funcionales enriquecidos con fibra de algarrobo rica en PA sugiere la importancia de continuar investigando en este campo y de iniciar la formulación de nuevos alimentos funcionales (p.ej. cereales, cremas, gominolas, etc.) enriquecidos en este tipo de fibra dietética rica en PA, que propicien un adecuado consumo y los beneficios de sus propiedades funcionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction. Dietary fiber is an essential nutritional component, which, its modulating action on gut microbiota must be outlined. The consumption of foods of vegetable origin, and therefore, the dietary´s fiber consumption, in Spain, as well as in some other countries, has been reduced. Functional foods have been found to be a great food alternative to solve this dietary deficiency.  Objectives. 1. To review dietary´s fiber concept. 2. To get to know the real consumption situation of dietary fiber in Spain, in other European countries; in different age groups. 3. To study the main effects related to dietary fiber consumption, particularly the effects of proanthocyanidins (PA) with respect to the gut microbiome. 4. To revise functional foods concept, and the possibilities of incorporating dietary fiber and PA into different highly consumed foods.  Materials and methods: The main research support has been the PubMed database, although it has also been used Google Scholar, ResearchGate and SciELO. At the same time scientific articles, books and reports from reliable and corroborated sources have been revised. In addition, official documents have been consulted, as the 2018 Spanish Foods Consumption Report, published by the Spanish Ministry of Agricultura, Pesca y Alimentación; the AESAN website, and the current food regulations.  Results. It is proved that the real dietary fiber intakes in different European countries, including in Spain, are far below the dietary reference intakes (DRI), in most of the studied age ranges. In this article, there are proposed strategies to achieve these DRI, particularly adding dietary fiber into highly consumed foods (i.e. meat matrices). The concept of functional foods is reviewed, and some of the most relevant publications reporting the effects of PA in relationship to the gut microbiome recovery, and its change to another related to the healthy people´s microbiome. The mechanisms by which the gut microbiome is able to hydrolyse the PA, and consequently release metabolites with gut and systemic protective activity, is also discussed.  Conclusions. Given that modifying the population consumption habits seems a difficult task, the alternative of formulating functional foods enriched with dietary fiber and PA it is suggested. The increasing positive evidence observed derived from the consumption of functional meat products to which carob fruit fiber has been added, suggests the relevance of continuing investigating in this field, and therefore start the formulation of new functional foods (i.e. cereals, creams, sweets, etc.) enriched with this PA-enriched fiber, which would lead to an adequate dietary fiber consumption and the benefits from its functional functions.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[consumo de fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[ingesta dietética recomendada de fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[microbiota intestinal]]></kwd>
<kwd lng="es"><![CDATA[proantocianidinas]]></kwd>
<kwd lng="es"><![CDATA[algarroba]]></kwd>
<kwd lng="en"><![CDATA[Dietary fiber]]></kwd>
<kwd lng="en"><![CDATA[dietary´s fiber consumption]]></kwd>
<kwd lng="en"><![CDATA[dietary fiber recommended dietary intakes]]></kwd>
<kwd lng="en"><![CDATA[gut microbiome]]></kwd>
<kwd lng="en"><![CDATA[proanthocyanidins]]></kwd>
<kwd lng="en"><![CDATA[carob-fruit]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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