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What is liver cirrhosis?

Cirrhosis is a chronic disease of the liver in which fibrous tissue replaces the functioning hepatic cells. Cirrhosis is the most serious or final stage of liver injury and degeneration. In contrast to enlarged fatty liver, the cirrhotic liver is contracted and has lost most of its function.  The liver carries out many important functions such as detoxifying chemicals, metabolizes drugs, synthesis of plasma proteins, lipoproteins, phospholipids, cholesterol, glycogen and storage of glycogen, iron and copper. Conversion of blood coagulation factors to prothrombin in the presence of Vitamin K, B carotene to retinol and Vitamin D to its active metabolites.

 Dietary Fiber consists of nondigestible carbohydrates and lignin that are intrinsic and intact in plants. Nondigestible means that the material is not digested and absorbed in the human small intestine. Dietary fiber occurring in foods and food products can be considered to consist of cellulose, hemicelluloses, pectic substances, hydrocolloids (gums and mucilages), resistant starches, and resistant oligosaccharides.


Nonalcoholic fatty liver disease (NAFLD) is a very common disorder. It is a spectrum of liver disease ranging from steatosis to steatohepatitis. It involves the accumulation of fat in the liver of people who drinks little or no alcohol. The most common form of NAFLD is fatty liver. It is a non-serious condition.  Nonalcoholic steatohepatitis is a type of NAFLD. 

The concept of prebiotics was introduced by Gibson and  Roberfroid, 1995. Prebiotics are indigestible carbohydrate that promotes the growth of bacteria (good bacteria), such as Bifidobacteria and other species.  Most potential prebiotics is carbohydrates (such as oligosaccharides). Oligosaccharides, inulin, resistant starch, gum and mucilages are prebiotic material.  These substances are not digested in the small intestine and are fermented by the microflora in the large intestine.By modifying the ecology of the gut, prebiotics tends to reduce the pH and control the growth of pathogenic bacteria. Their fermentation results in the production of short-chain fatty acids, such as acetate, butyrate, and propionate.

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