The bioactive ingredients in commonly consumed foods include, but are not limited to, prebiotics, prebiotic‐like components, probiotics, and postbiotics. The bioactive ingredients in functional foods have also been associated with beneficial effects on human health. For example, they aid in shaping of gut microflora and promotion of immunity. These functional components also contribute in preventing serious diseases such as cardiovascular malfunction and tumorigenesis. However, the specific mechanisms of these positive influences on human health are still under investigation. In this review, we aim to emphasize the major contents of probiotics, prebiotics, and prebiotic‐like components commonly found in consumable functional foods, and we present an overview of direct and indirect benefits they provide on human health. The major contributors are certain families of metabolites, specifically short‐chain fatty acids and polyunsaturated fatty acids produced by probiotics, and prebiotics, or prebiotic‐like components such as flavonoids, polyphenols, and vitamins that are found in functional foods. These functional ingredients in foods influence the gut microbiota by stimulating the growth of beneficial microbes and the production of beneficial metabolites that, in turn, have direct benefits to the host, while also providing protection from pathogens and maintaining a balanced gut ecosystem. The complex interactions that arise among functional food ingredients, human physiology, the gut microbiota, and their respective metabolic pathways have been found to minimize several factors that contribute to the incidence of chronic disease, such as inflammation oxidative stress.

中文翻译：

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益生菌、益生元和类益生元成分在常见功能性食品中的有效性

常用食品中的生物活性成分包括但不限于益生元、益生元类成分、益生菌和后生元。功能性食品中的生物活性成分也与对人类健康的有益影响有关。例如，它们有助于塑造肠道菌群和增强免疫力。这些功能性成分还有助于预防心血管功能障碍和肿瘤发生等严重疾病。然而，这些积极影响人类健康的具体机制仍在研究中。在这篇综述中，我们旨在强调消费品功能性食品中常见的益生菌、益生元和类益生元成分的主要成分，并概述它们对人类健康提供的直接和间接益处。主要贡献者是某些代谢物家族，特别是由益生菌产生的短链脂肪酸和多不饱和脂肪酸，以及益生元，或功能性食品中发现的类益生元成分，如类黄酮、多酚和维生素。食物中的这些功能性成分通过刺激有益微生物的生长和有益代谢物的产生来影响肠道微生物群，这些有益代谢物反过来对宿主有直接益处，同时还提供保护免受病原体侵害并维持平衡的肠道生态系统。已经发现功能性食品成分、人体生理学、肠道微生物群及其各自的代谢途径之间出现的复杂相互作用可以最大限度地减少导致慢性病发病率的几个因素，