This new book, Prebiotic Foods for a Healthy Gut: Scientific Studies to Manage Metabolic Disorders, is the result of over 20 years of research and analysis in the field of gut health by experts in the field. The book focuses on prebiotics, a magical component that has proved its worth in the management of various metabolic disorders and other diseases. It includes results of thorough clinical experimentation that formed the basis for this research-based data in this book.
The book introduces prebiotics as a food component and goes on to cover the potential of various prebiotics and their safety, their proven health implications, their mechanisms of action, and their use in day-to-day consumption. The book provides an overview of highly dynamic gut molecular ecology and diversity and discusses potential factors that define a healthy gut. It also provides insight into recent developments in shaping the gut microbiota for improved human health.
The book examines the prevalence, etiology, and pathophysiology of various metabolic disorders and diseases, including recent research-based results on the management of disorders and diseases such as diarrhea, constipation, IBS, oral health, depression, Alzheimer’s disease, diabetes, obesity, cancer, and immunity. Different in vivo and in vitro techniques to evaluate prebiotic properties and the extraction and mechanism of prebiotic action are also covered. Other topics include certain prebiotics as functional foods, prebiotic regulatory issues, consumer attitudes, commercialization and market potentials of such prebiotic therapeutic products. To top it off, the book also includes an informative chapter on standardized recipes using prebiotics.
The book examines the prevalence, etiology, and pathophysiology of various metabolic disorders and diseases, including recent research-based results on the management of disorders and diseases such as diarrhea, constipation, IBS, oral health, depression, Alzheimer’s disease, diabetes, obesity, cancer, and immunity. Different in vivo and in vitro techniques to evaluate prebiotic properties and the extraction and mechanism of prebiotic action are also covered. Other topics include certain prebiotics as functional foods, prebiotic regulatory issues, consumer attitudes, and commercialization and market potentials of such prebiotic therapeutic products. To top it off, the book also includes an informative chapter on standardized recipes using prebiotics.
With its engaging style, this book will be of prime benefit for academicians, medical professionals, nursing staff, students of nutrition and dietetics, and others interested in the field of prebiotics, probiotics and synbiotics.
