Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, changing the gut microbiota composition and thus improving host health (Holscher, 2017). The potential prebiotics that we are interested in are lemon extract, glycerin, and nanocellulose. Lemon extract is associated with a vast array of health benefits, including anti-inflammation, antioxidant, anti-atherosclerotic and anti-diabetic effects. It is also associated with increasing memory and decreasing depression. Glycerin can mimic caloric restriction, and its metabolite functions as a broad-spectrum antimicrobial. Additionally, it has a dehydrating effect in the CNS, and can reduce focal cerebral edemas, the leading cause of death for children with type I diabetes, and improve athletic performance by expanding plasma volume. However, it may have a hyperglycemic effect. Therefore, combined treatment of lemon extracts and glycerin might mitigate each other’s side effects while exerting their benefits. Nanocellulose has gained attention in food science as an emulsifier due to its renewability, abundance, and biocompatibility, and as a potential replacement for some emulsifiers currently on the market that are associated with inflammatory diseases such as colitis. However, further research is needed due to its novelty. Experiments were conducted to better understand the effects these compounds might have when consumed. A combination treatment of lemon and glycerin resulted in a reduction of side effects of individual treatments such as hyperglycemia, with additional benefits such as weight loss, anti-inflammation, and increases in memory. Chronic consumption of cellulose nanofibrils altered immune homeostasis, energy metabolism, and depressive symptoms. The gut microbiome was modulated in all the experiments and is likely to have contributed to the observed effects.