Table 1.

Benefits of functional dietary components in gastrointestinal disorder in correlation with improvement of gut dysbiosis.

Dietary Components	Potential Benefits in GI Health	References
Dietary fibers	Increase growth and/or activity of beneficial microbes Enhance SCFAs production by intestinal flora Decrease inflammatory cascade Positive impact on constipation and diarrhea Decrease gastrointestinal pain and symptoms of IBS	[62,63,64,65,66]
Prebiotics	Enhance the growth and/or activities of favorable indigenous probiotic bacteria Regulate intestinal immune system Enhance production of SCFAs Improve lactose intolerance Prevent or treat constipation, IBS, and Crohn’s disease	[67,68,69]
Probiotics	Regulate immunity of GI mucosa Decrease gut barrier disruption Inhibit pathogenic microbial growth and activity Improve functional GI symptoms Prevent hepatic pathologies Negatively correlate with H. pylori infections Improve lactose intolerance	[70,71,72,73,74]
Polyphenols	Negatively correlate with chronic inflammation of GIT Bidirectional association with gut microbiota Modulates gut microbiota Beneficial effects against H. pylori infections Anti-carcinogenic (colon cancer)	[75,76,77]
Spices	Modulate the immune system Negatively regulate inflammatory cascade Reversal of visceral hypersensitivity in IBS Decrease pathogenic bacteria like H. pylori Enrichment of SCFAs producing bacteria	[78,79,80]

Irritable bowel syndrome (IBS); gastrointestinal mucosa (GI mucosa); Helicobacter pylori (H. pylori); short chain fatty acids (SCFAs); gastrointestinal tract (GIT).