Gut Microbiota

Interactive Effects on Nutrition and Health
Erscheinungsjahr 2018
ISBN: 978-0-12-810541-2
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 208 Seiten, Format (B × H): 152 mm x 230 mm, Gewicht: 350 g

Gut Microbiota: Interactive Effects on Nutrition and Health focuses on the fascinating intestinal microbiome as it relates to nutrition. The book covers the core science in the microbiome field and draws links between the microbiome and nutrition in medicine. Reflecting the most current state of evidence available in the field, the early chapters introduce key concepts about the microbiome, and the latter focus on the application of the gut microbiome and nutrition science. Both human studies and animal studies (where appropriate) are discussed throughout the work.

Addressing topics such as gut microbiota throughout the lifespan, gut microbiota in health and disease, and genetic and environmental influences on gut microbiota, this book will provide 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.

Autoren/Hrsg.

Ishiguro, Edward

Haskey, Natasha

Campbell, Kristina (M.Sc., Victoria, BC, Canada)

Campbell, Kristina

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. An Overview of the Human Microbiome2. The Gut Microbiota3. Gut Microbiota Throughout the Lifespan4. Gut Microbiota in Health and Disease5. Genetic and Environmental Influences on Gut Microbiota6. Impact of Nutrition on the Gut Microbiota 7. Therapeutic Manipulation of Gut Microbiota8. Practical Diet Recommendations9. Applications of Gut Microbiota and Nutrition Science10. The Future of Gut Microbiota and Nutrition

Über Autor(innen)

Campbell, Kristina
Kristina Campbell is a science and medical writer who specializes in creating resources for healthcare professionals on the emerging translational aspects of the gut microbiome, probiotics, and prebiotics. She covers microbiome science for online and print media throughout Europe and North America and is also the author of The Well-Fed Microbiome, a book on the microbiome and diet written for the general public.

Haskey, Natasha
Natasha Haskey is a clinician scientist and a registered dietitian in Canada with more than 20 years of clinical experience. Fascinated by all things microbiome, Natasha completed her PhD at the University of British Columbia, focusing on how diet influences inflammation and the gut microbiome. She is passionate about translating emerging scientific information about nutrition and the microbiome for healthcare professionals.

Ishiguro, Edward
Edward Ishiguro is a microbial biochemist and a professor emeritus at the University of Victoria, Canada. His 35-year research career is notable for the discovery of how bacteria in nongrowing or slowgrowing states develop temporary tolerance to antibiotics, a condition known as persistence, which is an important consideration in chemotherapy of infections involving biofilms. A recipient of the UVic Faculty of Science Teaching Excellence Award (2005) and the UVic Alumni Association Harry Hickman Teaching Excellence Award (2006), he currently dedicates much of his time as a science communicator to local schools and various lay audiences.