Traditional Foods

Impact on Gut Health
1. Auflage 2025
ISBN: 978-1-032-84637-8
Verlag: CRC Press

Buch, Englisch, 270 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 575 g

Reihe: Sustainable Industrial and Environmental Bioprocesses

Traditional Foods: Impact on Gut Health delves into the profound influence of traditional foods and dietary interventions on gut health, immune modulation, and disease prevention. This comprehensive book unites ancient culinary wisdom with contemporary scientific advancements, presenting a detailed exploration of traditional food practices, their phytochemical properties, and their profound impact on digestive and overall health.

Drawing from a multidisciplinary perspective, the chapters traverse diverse topics such as the historical and nutritional value of traditional foods, the gut health benefits of millets, phytochemicals and their chemistry, the dynamic interplay of fermented foods and microbiomes, and strategies for food allergy management. Special emphasis is placed on critical health concerns, including gut-associated cancers, liver disorders, leaky gut syndrome, and the emerging roles of biopolymers in cancer treatment.

By integrating state-of-the-art research with historical practices, this volume serves as an invaluable resource for researchers, health professionals, and anyone intrigued by the science of food and health. Real-world case studies, illustrative examples, and cutting-edge insights offer a bridge between cultural heritage and modern medicine, showcasing the transformative power of food as medicine.

Zielgruppe

Postgraduate and Professional Reference

Autoren/Hrsg.

Sharma, Sapna

Singh, Anand Prakash

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie Medizinische Biotechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Importance of Traditional Foods Phytochemicals Chemistry and its Benefits Significance of millets in gut health Traditional Fermented Foods: Microbes, Fermentation Processes, and Impact on Health Food allergies and their management Leaky gut syndrome and sensitivities toward specific food Gut associated Cancers and traditional foods Liver Associated Disorders and Gut-Friendly Food Role of biopolymer in cancer treatment Immunomodulation by dietary interventions

Über Autor(innen)

Sapna Sharma serves as an assistant professor at Uttar Pradesh State Institute of Forensic Science, Lucknow, India. She completed her Ph.D. at CSIR–Indian Institute of Toxicology Research, focusing on probiotics in hepatotoxicity. With extensive academic and research experience, Dr. Sharma has worked in leading institutions worldwide, including Jawaharlal Nehru University and the University of Gothenburg. Her expertise encompasses gut-associated metabolic diseases, intestinal permeability, and vaccine development. Dr. Sharma has authored more than 25 publications and holds several patents.

Anand Prakash Singh is a research investigator at the Institute for Heart and Brain Health, University of Michigan, U.S.A. He earned his Ph.D. from Jawaharlal Nehru University, India, with significant contributions to understanding the disruption of tight junctions by bacterial effectors. With over seven years of postdoctoral experience, Dr. Singh has worked at renowned institutions, including Harvard Medical School and the Broad Institute. His research spans cardiac regeneration, cancer therapy-induced cardiovascular toxicity, and the gut-heart axis. He has authored over 24 research publications in esteemed journals.