Effect ofSome Probiotic and Prebiotic Food Sources on University Students Inflicted with Indigestion.

Given the importance of probiotic and prebiotic as a pure pharmaceutical and medical preparations in the treatment of digestive problems, this research aims to study the impact of some food sources probiotic and prebiotic (yogurt, parsley, sprouted wheat) on the health of a sample of University students inflicted with indigestion.
          The research was conducted on a sample of students (64 students) (48 dormitory and 16 external housing) are all suffering from symptoms of indigestion, data were collected through a questionnaire with questions about the social situation, health status, dietary habits and anthropometric measurements in addition to analysis of complete blood picture and stool analysis.
          Participants involved in this study were randomly divided into three groups as follows:
The first group (G1): Consisted of 20 students who added fresh parsley (Petroselinumcrispum)  (100 g/day) to their usual daily diet.
The second group (G2): Consisted of 22 students who added unflavored plained yogurt (full creamed) (180 g/day) to their usual daily diet.
The third group (G3): Consisted of 22 students who added sprouted wheat (Triticumaestivum)  (50 g seeds/day) to their usual daily diet.
          The results showed a significant improvement in symptoms that were complained by the complaints while diarrhea appeared in nearly a quarter of the sample, not a distinct change in the CBCs has been observed. A significant decrease was noticed in the weights for two groups who eat parsley or yogurt, respectively. The study therefore recommends yogurt intake as a dietary source of probiotic, parsley and sprouted wheat as food sources for prebiotic to relieve and prevent the symptoms of indigestion.