Watson Probiotics, Prebiotics, and Synbiotics

Bioactive Foods in Health Promotion
1. Auflage 2015
ISBN: 978-0-12-802371-6
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 938 Seiten

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

Autoren/Hrsg.

Watson, Ronald Ross

Leseproben

Contributors

Numbers in parenthesis indicate the pages on which the authors’ contributions begin.

Amir Hossein Abdolghaffari     (227), Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, and Tehran University of Medical Sciences, International Campus (TUMS-IC), Tehran, Iran

Mohammad Abdollahi     (227), Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, Iran

Hamid Ahanchian

(575), Queensland Children's Medical Research Institute, The University of Queensland, Brisbane, Queensland, Australia

Department of Allergy and Immunology, Mashhad University of Medical Sciences, Mashhad, Iran

Farah N. Ahmad     (409), Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia

Fariborz Akbarzadeh     (807), Clinical Cardiovascular Research Center, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran

Giovanni Alighieri     (101), Division of Neonatology, Catholic University of the Sacred Heart, Rome, Italy

Amir Amini     (773), Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

Arturo Anadón     (3), Departamento de Toxicología y Farmacología, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain

Caterina Anania     (669), Department of Pediatrics and Child Neuropsychiatry, Sapienza University of Rome, Rome, Italy

Bruno Annibale     (501), Department of Medicine, Surgery and Translational Medicine, Sant’Andrea Hospital, Sapienza University of Rome, Rome, Italy

Mattia Pia Arena     (245, 423), Department of Agriculture, Food and Environment Sciences, University of Foggia, Foggia, Italy

Angela Arena     (641), Department of Anesthesia, Intensive Care and Palliative Care, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy

Irma Arés     (3), Departamento de Toxicología y Farmacología, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain

Anthoula A. Argyri     (371), Hellenic Agricultural Organisation DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece

Belma Aslim     (699), Department of Biology, Faculty of Science, Gazi University, Ankara, Turkey

Selcen Babaoglu Aydas     (699), Gazi University Vocational School of Health Services, Gölbasi-Ankara, Turkey

Amirreza Azimi     (683), MS Research Center, Neuroscience Institute, Tehran University of Medical Sciences, Tehran, Iran

Antonio O. Ballesteros     (47), Instituto de Catálisis y Petroleoquímica, CSIC, Madrid, Spain

Joana Barbosa     (741), CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal

Parvin Bastani     (655, 827), Department of Obstetrics and Gynecology, Women’s Reproductive Health Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Raquel Bedani     (345, 525), Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil

Pasqua Betta     (279), NICU, AOU Policlinico-Vittorio Emanuele, Catania, Italy

Mohammad-Hossein Biglu     (691), Department of Medical Information Sciences, Tabriz University of Medical Sciences, Tabriz, East Azerbaijan, Iran

Sandra Borges     (741), CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal

C. Bucci     (557), Department of Medicine and Surgery, University of Salerno, Salerno, Italy

Flávia C.A. Buriti     (345), Department of Pharmacy, Center of Biological and Health Sciences, State University of Paraíba, Campina Grande, Brazil

R.M. Camacho-Ruiz     (165), Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara, Jalisco, Mexico

Vittorio Capozzi     (245, 423), Department of Agriculture, Food and Environment Sciences, University of Foggia, and Promis Biotech Srl, Foggia, Italy

Piero Catenazzi     (101), Division of Neonatology, Catholic University of the Sacred Heart, Rome, Italy

Camilla Celani     (669), Department of Pediatrics and Child Neuropsychiatry, Sapienza University of Rome, Rome, Italy

Saikiran Chaluvadi

(515), Harris Tea Company, Moorestown, New Jersey

U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania

Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA

Claude P. Champagne     (303), Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Claudio Chiesa     (669), Institute of Translational Pharmacology, National Research Council, Rome, Italy

Eva H. Clark     (723), Baylor College of Medicine, Houston, Texas, USA

Robert J. Collier     (25), Department of Animal Sciences, School of Animal and Comparative Biomedical Sciences, Agricultural Research Center, University of Arizona, Tucson, Arizona, USA

Jacopo Colombo     (641), Department of Pathophysiology and Transplantation, University of Milan, Milan, Italy

Alejandra de Moreno de LeBlanc     (755), Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucumán, Argentina

Elisa Carvalho de Morais     (37), Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil

M. Dekker     (361), Wageningen University, Food Quality and Design Group, Wageningen, The Netherlands

D. Di Venere     (361), Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy

Lorenzo Drago     (831), Laboratory of Technical Sciences for Laboratory Medicine, Department of Biomedical Sciences for Health, University of Milan, Milan, Italy

Edward R. Farnworth     (303), Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada

Wojciech Feleszko     (849), Department of Pediatric Pneumology and Allergy, The Medical University of Warsaw, The Medical University Children's Hospital, Warszawa, Poland

Lucia Fernandez-Arrojo     (47), Instituto de Catálisis y Petroleoquímica, CSIC, Madrid, Spain

J. Fernández-López     (257), Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández de Elche, Orihuela Alicante, Spain

Alberto Finamore     (567), Functional Food and Metabolic Stress Prevention Laboratory, Council for Agricultural research and Economics (CRA-NUT), Rome, Italy

Daniela Fiocco     (245, 423), Department of Clinical and Experimental Medicine, University of Foggia, Foggia,...