<unk>  are compounds in food that induce the growth or activity of beneficial microorganisms such as bacteria and fungi. The most common example is in the gastrointestinal tract, where<unk>  can alter the composition of organisms in the gut microbiome. Dietary<unk>  are typically nondigestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth or activity of advantageous bacteria in the colon by acting as substrates for them. They were first identified and named by Marcel Roberfroid in 1995. Depending on the jurisdiction, they may have regulatory scrutiny as food additives for the health claims made for marketing purposes. Common<unk>  used in food manufacturing include beta-glucan from oats and inulin from chicory root.
Prebiotic 
Probiotic
Postbiotic
Antiseptic
Cathartic
Anthelmintic
Fungicide
Antiparasitic