| 書(shū)目名稱 | How Fermented Foods Feed a Healthy Gut Microbiota | | 副標(biāo)題 | A Nutrition Continuu | | 編輯 | M. Andrea Azcarate-Peril,Roland R. Arnold,José M. | | 視頻video | http://file.papertrans.cn/429/428607/428607.mp4 | | 概述 | Compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity associated with industrialization.Explores the oral microbiota a | | 圖書(shū)封面 |  | | 描述 | .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 tradition | | 出版日期 | Book 2019 | | 關(guān)鍵詞 | food microbes; oral microbiome; probiotics; prebiotics; personalized nutrition | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-28737-5 | | isbn_softcover | 978-3-030-28739-9 | | isbn_ebook | 978-3-030-28737-5 | | copyright | Springer Nature Switzerland AG 2019 |
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