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Diet, Microbiome and Health
This up-to-date volume examines the latest research into how gut microbiota influence and are impacted by health and disease
Alexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)
9780128114407
Paperback / softback, published 8 January 2018
526 pages
23.4 x 19 x 3.3 cm, 1.06 kg
Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly impact the diversity of microbial species in the gut and their numeric values, which may balance health and disease.
Section 1: State of the art and applications 1. Gut microbes- the miniscule labourers in the human body 2. Role Of Probiotics Towards The Improvement Of Gut Health With Special Reference to Colorectal Cancer Section 2: Probiotics and prebiotics 3. Therapeutic aspects of probiotics and prebiotics 4. Lactic acid bacteria beverage contribution for preventive medicine and nationwide health problems in Japan 5. Microbiome Alterations in People with Obesity: The Probiotics Double Role 6. Safety of probiotics Section 3: Nutritional aspects 7. Flavonoids in foods and their role in healthy nutrition 8. The role of milk oligosaccharides in host-microbial interactions and their defensive function in the gut 9. Nutritional yeast biomass: characterisation and application Section 4: Health, disease and therapy 10. Effect of diet on gut microbiota as etiological factor in Autism spectrum disorder 11. Dietary fibres: A way to a healthy microbiome 12. Effects of the Gut Microbiota on Autism Spectrum Disorder 13. Diet, Microbiome, and Neuropsychiatric Disorders Section 5: Function and safety 14. Gastrointestinal Exposome for Food Functionality and Safety 15. Risk from viral pathogens in seafood
Subject Areas: Food & beverage technology [TDCT]
