Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

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 productsDiscusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicinesDefines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materialsIncludes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions INDICE: Part 1: Prebiotics in Health Promotion 1. Prebiotics and probiotics: An assessment of their safety and health benefits 2. Pre- and Probiotic Supplementation in Ruminant Livestock Production 3. Prebiotic addition in dairy products: processing and health benefits 4. Low lactose Prebiotic-enriched milk 5. Intestinal microbiota in breast-fed infants: insights into infant-associated bifidobacteria and human milk glycans 6. Probiotics and Prebiotics for Promoting Health: via Gut Microbiota 7. Prebiotics in human milk and in infant formulas 8. Prebiotics and Probiotics in infant nutrition 9. Synthesis of Prebiotic Galactooligosaccharides: Science and Technology 10. Prebiotics as protectants of lactic acid bacteria 11. Prebiotic agave fructans and immune aspects 12. Prebiotic use in children 13. Structural characteristics and prebiotic effects of lotus seed resistant starch Part 2: Probiotics in Food 14. Probiotic Lactobacillus strains from Iranian traditional cheeses 15. Safety of Probiotic Bacteria 16. Stressors and food environment: towards strategies to improve robustness and stress tolerance in probiotic 17. Effect of food composition on probiotic bacteria viability 18. Probiotics and antibiotic use 19. Multistrain Probiotics: the present forward the future 20. Production of Probiotic Cultures and Their Incorporation into Foods 21. Prebiotics and Other Microbial Manipulations in Fish Feeds: Prospective Update of Health benefits 22. Current and future applications of bacterial extracellular polysaccharides   23. Probiotic and prebiotic dairy desserts 24. Lactobacillus paracasei-enriched vegetables containing health promoting molecules 25. Probiotics from the olive microbiota 26. Kimchi (Korean fermented vegetables) as a probiotic food 27. Probiotics as potential adsorbent of aflatoxin Part 3: Synbiotics: Production, Application, and Health Promotion 28. Beta-glucans and synbiotics 29. Probiotics and synbiotics in lactating mothers 30. Symbiotics and the immune system 31. Synbiotics and immunization against H9N2 Avian influenza virus 32. Probiotics, prebiotics, synbiotics and foodborne illness 33. In vitro screening and evaluation of synbiotics 34. Synbiotics and infantile acute gastroenteritis 35. Symbiotics, probiotics and fiber diet in diverticular disease 36. Gut Microbiota: Impact of Probiotics, Prebiotics, Synbiotics, Pharmabiotics and Postbiotics on Human Health 37. Potential benefits of probiotics, prebiotics, and synbiotic on the intestinal microbiota of the elderly 38. Synbiotics in gastrointestinal surgery 39. Probiotics, Prebiotics, Synbiotics and other strategies to modulate the gut microbiota in Irritable Bowel Syndrome (IBS) 40. Gut microbiota & IBS 41. Synbiotics: a new strategy to improve immune system from gut to the peripheral sites 42. Probiotics and prebiotics for prevention of viral respiratory tract infections 43. Synbiotics in the Intensive Care Unit 44. Properties of probiotic bacteria: a proteomic approach 45. Symbiotic organisms and gut epithelial homeostasis 46. Non prebiotic actions of prebiotics Part 4: Probiotics in Health 47. Probiotics and physical strength 48. Probiotics in Invasive Candidiasis 49. Probiotics and usage in bacterial vaginosis 50. Evidence and rational for probiotics to prevent infections in the elderly 51. Probiotics usage in childhood Helicobacter pylori infection  52. Lipoic acid function and its safety in Multiple sclerosis 53. Probiotics and health: What publication rate on probiotics, prebiotics and synbiotics implies? 54. The Cholesterol lowering effects of probiotic bacteria on lipid metabolism 55. The Use of Prebiotics, Probiotics, and Synbiotics in the Critically Ill 56. Gynecological health and probiotics Part 5: Probiotics and Chronic Diseases 57. Probiotics in inflamatory bowel diseases and cancer prevention 58. Resistant starch as a bioactive compound in Colorectal Cancer prevention 59. Probiotics in cancer prevention, updating the evidence 60. Cardiovascular Health and Disease Prevention: Association with Foodborne Pathogens and Potential Benefits of Probiotics 61. Probiotics usage in heart disease and psychiatry 62. Intestinal microbiota and susceptibility to viral infections. Role of probiotics. 63. Probiotics and usage in urinary tract infection  64. Probiotics: immunomodulatory properties in allergy and eczema 65. Prebiotics and Probiotics for the Prevention and Treatment of Food Allergy 66. Prebiotics and probiotics for the prevention and treatment of allergic asthma 67. Amelioration of Helicobacter pylori induced PUD by probiotic lactic acid bacteria

• ISBN: 978-0-12-802189-7
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 952
• Fecha Publicación: 15/10/2015
• Nº Volúmenes: 1
• Idioma: Inglés