Search results for: probiotics-and-prebiotics-in-food-nutrition-and-health

Probiotics and Prebiotics in Food Nutrition and Health

Author : Semih Otles
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Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastrointestinal disorders, infections, cancer prevention, allergies, asthma, and other disorders. It also discusses the use of these supplements in infant, elderly, and animal nutrition, and reviews regulations and safety issues.

Prebiotics and Probiotics

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Probiotic bacteria are found in the intestinal microbiota of the host and favor multiple metabolic reactions. Prebiotics provide food for probiotic bacteria and have an effect on their own performance in favor of host health. Numerous metabolic and immunological mechanisms are involved in its effects. Probiotics have been studied for several decades and their use for human consumption is still unclear. However, new types of molecules with prebiotic functions and components of probiotic bacteria with therapeutic potential are still being studied. The versatility of these molecules makes their incorporation into human food and animal diets feasible. This book is a compendium of recent scientific information on the use of probiotics and prebiotics for the benefit of human and animal health.

Probiotics Prebiotics and Synbiotics

Author : Ronald Ross Watson
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Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

Handbook of Prebiotics and Probiotics Ingredients

Author : Susan Sungsoo Cho
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While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distributio

Nutraceuticals

Author : Ramesh C. Gupta
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Nutraceuticals: Efficacy, Safety and Toxicity, Second Edition, brings together everything that is currently known about nutraceuticals and their potential toxic effects. The book introduces readers to nutraceuticals, herbal medicines, Ayurvedic medicines, prebiotics, probiotics, adaptogens, and their uses and specific applications. This essential reference discusses the mechanism of action for the judicious use of these nutraceuticals and the best tools for their evaluation before detailing the safety and toxicity of nutraceuticals and interactions with other therapeutic drugs. Finally, and crucially, regulatory aspects from around the world are covered. Completely revised and updated, this updated edition provides toxicologists, pharmacologists, pharmaceutical scientists, and those interested in medicinal plants and natural products with a comprehensive overview of the most effective tools upon which to evaluate the safety and toxicity of nutraceuticals, prebiotics, probiotics and alternative medicines. Presents a completely revised and updated resource on the impact of nutraceuticals and various disease states such as diabetes and ophthalmic and dermal diseases Grants an overview of the current state-of-the-science of nutraceuticals, their use and applications, and known adverse effects Provides effective tools to evaluate the potential toxicity of any nutraceutical Includes details of regulatory issues as written by international experts

How Fermented Foods Feed a Healthy Gut Microbiota

Author : M. Andrea Azcarate-Peril
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This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.

Natural Polymers for Drug Delivery

Author : Harsha Kharkwal
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Natural polymers have been utilized extensively in food, pharmaceuticals, cosmetics, textiles, oil drilling and paint industries. Their non-toxic and inexpensive attributes readily enhance their commercial acceptability and make them potent agents in lieu of synthetic polymers. This book explores the opportunistic utility of natural polymers in developing effective drug delivery systems and provides a comprehensive and up-to-date analysis of their source, chemical structure and mechanism of action. Covering novel polymers for drug delivery - in particular extracts from plants, microorganisms and proteins, as well as water soluble and water insoluble biodegradable polymers - it presents an encyclopaedic overview of natural polymers'. Natural Polymers for Drug Delivery is an invaluable resource for researchers, students and industrial scientists in the fields of biochemistry, chemistry, pharmacology and food science.

Gut Microbiota

Author : Edward Ishiguro
File Size : 71.80 MB
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Gut Microbiota: Interactive Effects on Nutrition and Health provides a detailed account of gut microbiota research, an exploration of how diet influences gut microbiota and the implications of gut microbiota for health. The book provides a summary of how diet interacts with the gut microbiome and presents practical applications focused on food, supplements and safety. This book provides scientists and clinicians who have an interest in the microbiome with an understanding of the future potential—and limitations—of this tool, as they strive to make use of evidence-based diet information for the maintenance of good health. Consolidates new research on how gut microbiota affects nutrition Identifies how the research applies to food, supplements and safety Provides diet recommendations to improve health Includes case studies from clinical populations Explores how diet influences gut microbiota

Bioactive Foods in Promoting Health

Author : Ronald Ross Watson
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Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies. Feature: Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies Benefits: Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines Feature: Key insights into gut flora and the potential health benefits thereof. Benefit: Health scientists and nutritionists will use this information to map out key areas of research. Food scientists will use it in product development. Feature:Information on pre-and probiotics as important sources of micro-and macronutrients Benefit: Aids in the development of methods of bio-modification of dietary plant molecules for health promotion. Feature: Coverage of a broad range of bacterial consituents Benefits: Nutritionists will use the information to identify which of these constituents should be used as dietary supplements based on health status of an individual Feature: Science-based information on the health promoting characteristics of pre-and probiotics Benefits: Provides defense of food selections for individual consumption based on health needs and current status Feature: Diverse international authoring team experienced in studying prebiotics and probiotics for medical practice Benefits: Unusally broad range of experiences and newly completed clinical and animal studies provides extended access to latest information

Prebiotics And Probiotics

Author : Lionel Lybecker
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Probiotics and prebiotics are both pretty big topics in nutrition these days. Yet even though they sound similar, the two play different roles in your health. Probiotics are beneficial bacteria, and prebiotics is food for these bacteria. Prebiotics and probiotics both support the body in building and maintaining a healthy colony of bacteria and other microorganisms, which supports the gut and aids digestion. These food components help promote beneficial bacteria by providing food and creating an environment where microorganisms can flourish. In this book, you will find every piece of information you need about probiotics and prebiotics, associating with how it benefits your health.

Colonic Microbiota Nutrition and Health

Author : Glenn Gibson
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This book reviews the microbiology of the human gastrointestinal tract and how its composition and activities may affect host welfare. Drawing on the expertise of internationally recognised authors, a comprehensive account of gut microbiology is given. In particular, the nature of the microbiota, the fermentation process, gut flora modulation through diet (probiotics, prebiotics), molecular approaches for studying the bacteria, health outcomes associated with colonic microbial function and consumer aspects are all detailed. It is now believed that gut function, and colonic bacteria specifically, can play an important role in human nutrition and health. Whilst it has long been realised that the gastrointestinal microbiota can affect host well-being, the full extent of this interaction is only now emerging. This book gives a balanced review of current knowledge on how gut flora can be optimised for improved health and on some of the more important target outcomes. Its contents will therefore be of topical relevance to scientists and students involved in microbiology, gastroenterology, nutrition and the food industry.

Dietary Interventions in Gastrointestinal Diseases

Author : Ronald Ross Watson
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Dietary Interventions in Gastrointestinal Diseases: Foods, Nutrients and Dietary Supplements provides valuable insights into the agents that affect metabolism and other health-related conditions in the gastrointestinal system. It provides nutritional treatment options for those suffering from gastrointestinal diseases including Crohn’s Disease, Inflammatory Bowel Disease, Ulcerative Colitis and Allergies, among others. Information is presented on a variety of foods, including herbs, fruits, soy and olive oil, thus showing that changes in intake can change antioxidant and disease preventing non-nutrients and affect gastrointestinal health and/or disease promotion. This book serves as a valuable resource for biomedical researchers who focus on identifying the causes of gastrointestinal diseases and food scientists targeting health-related product development. Provides information on agents that affect metabolism and other health-related conditions in the gastrointestinal tract Explores the impact of composition, including differences based on country of origin and processing techniques to highlight compositional differences and their effect on the gastrointestinal tract Addresses the most positive results from dietary interventions using bioactive foods to impact gastrointestinal diseases, including reduction of inflammation and improved function of organs

Functional and Medicinal Beverages

Author : Alexandru Grumezescu
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Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology. Highlights new concepts, innovative technologies and current concerns in the functional beverages field Covers detailed information on the engineering and processing of novel ingredients for health benefits Includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages

Gut Flora Nutrition Immunity and Health

Author : Roy Fuller
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Some foods, as well as contributing essential nutrients to the body, also contain additional components that improve disease resistance and general health status over and above that induced by ingestion of conventional foods. The so-called functional foods, and prebiotics and probiotics exemplify the relationship that exists between nutrition, the gut (the largest element of the body’s immune system) and its flora, immunology and health. This important book contains chapters covering the basic principles of nutrition, gut microecology and immunology, as well as chapters which discuss the way in which this knowledge may be used to explain the positive and negative effects of food consumption, metabolism, probiotics and prebiotics. Food hypersensitivity and allergic reactions, carcinogenesis, and the role of nutrition in the reduced immunity of the aged are also discussed in detail. The editors of this exciting and informative book, who between them have a vast wealth of knowledge of the area, have drawn together and carefully edited international contributions from many well known and respected workers in the area. Gut Flora, Nutrition, Immunity and Health provides essential information for a range of professionals including nutritionists, dietitians, food scientists, microbiologists, gastroenterologists, immunologists and all personnel working in the development and use of functional foods and supplements, prebiotics and probiotics. Libraries in universities and research establishments where these subjects are studied and taught, and pharmaceutical and food companies should have multiple copies of this very useful book on their shelves. Roy Fuller is a consultant in gut microecology, based in Reading, UK; Gabriela Perdigón is based at the Centro de Referencia para Lactobacillus (CERELA) and at the Faculty of Biochemistry, Chemistry and Pharmacy of Tucuman University, Argentina.

Gut Insight

Author : Mph Rd Jo Ann Tatum Hattner
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Gut Insight will teach you about probiotics (friendly bacteria) and prebiotics (fibers that feed those bacteria) and how they can positively influence your health. Positive effects include: enhanced immunity, reduction of pathogenic bacteria, increased mineral absorption, prevention of allergy, freedom from constipation, lactose intolerance, antibiotic-associated diarrhea, and irritable bowel. Learn what probiotics and prebiotics are, why they are necessary for gut health and immunity, which foods contain them, and how to integrate them into meals and snacks. You will find resources for shopping using natural foods and specialty probiotic foods. Our guide to prebiotic food sources, familiar and exotic, serves as a resource for using these plant foods. Web links help you to quickly find information on these foods.

Probiotics for Human Nutrition in Health and Disease

Author : Evandro Leite de Souza
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Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information about the traditional and emerging health concepts, development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses. Key issues related to general aspects of probiotics, probiotics in human nutrition, and probiotics in human health promotion and disease treatment are described and discussed in three sections. This book provides the most significant knowledge, mechanistic bases, uses, clinical perceptions, case studies and perspectives about probiotics for humans considering possibilities and limitations in the light of the appropriate available reference materials. Written by highly qualified researchers and edited by a team of experts, each chapter summarizes the latest available information on probiotics in human health and presents and critically interprets the most significant evidence by applying the author's own practical experience from investigations with probiotics. The book's first section looks at general features of probiotics, such as its relationship with prebiotics, its role in bioactive metabolite production, and its functions as a supplement. The second section looks at probiotics specifically interacting with human nutrition, including pregnancy, lactation, in children, and in the elderly. The third and final section of the book assesses the role of probiotics in human health promotion and disease treatment, in such cases as periodontal health, gastrointestinal surgery, obesity and cardiovascular disease, and cancer prevention. Probiotics for Human Nutrition in Health and Disease is a valuable and comprehensive resource for researchers and practitioners involved in the field of human nutrition. This book will also benefit academics, students, consultants, and industry professionals interested in the subject. Present traditional and emerging concepts, development and application evolution of probiotics Provides key insights characterizing probiotics as promising innovative options for human nutrition Discusses how probiotics can be used in a perspective of health promotion and prevention and treatment of human metabolic disorders and illnesses

Encyclopedia of Food Chemistry

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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Healing Your Body

Author : Raeann Huesman
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Probiotics and prebiotics are both pretty big topics in nutrition these days. Yet even though they sound similar, the two play different roles in your health. Probiotics are beneficial bacteria, and prebiotics is food for these bacteria. Prebiotics and probiotics both support the body in building and maintaining a healthy colony of bacteria and other microorganisms, which supports the gut and aids digestion. These food components help promote beneficial bacteria by providing food and creating an environment where microorganisms can flourish. In this book, you will find every piece of information you need about probiotics and prebiotics, associating with how it benefits your health.

Food Science and Technology Bulletin

Author : Glenn Gibson
File Size : 79.6 MB
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Food Science and Technology Bulletin: Functional Foods is an online minireview journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods. Newly published minireviews are compiled to form an annual printed volume. Contents for Volume 3 of the Bulletin include minireviews on: Nutrigenomics - new frontiers in antioxidant research; Dietary fat composition and cardiovascular disease; Phytochemicals - a future in functional foods? Inulin: a prebiotic functional food ingredient; Assessment of the efficacy of probiotics, prebiotics and synbiotics in swine nutrition; Lactitol, an emerging prebiotic; Guidelines for an evidence-based review system for the scientific justification of diet and health relationships under Article 13 of the new European legislation on nutrition and health claims

The nutrition and health potential of geographical indication foods

Author : Food and Agriculture Organization of the United Nations
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Traditional foods, diets and food systems play an important role in people’s nutritional status. As the best products of traditional food systems, geographical indication (GI) foods have a great potential to contribute to healthy diets and curb non-communicable diseases. This paper presents five case studies around the world on the nutritional potential of registered GI foods and explores the link between the production processes and the nutritional composition of the final products. The nutritional characteristics of these foods can be largely attributed to their unique ingredients and production procedures, which are linked to their geographical origins.The paper also discusses the development of GI specifications to maintain and improve nutritional values, the role of GI foods in healthy diets, and the determination of food composition. Finally, suggestions on how to leverage GI foods for healthy diets are provided.