Skip to main content
SpringerLink
Log in

Colonic Microbiota, Nutrition and Health

  • Book
  • © 1999

Overview

Editors:
  1. Glenn R. Gibson

    1. Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Marcel B. Roberfroid

    1. Department of Pharmaceutical, Université Catholique de Louvain, Brussels, Belgium

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (19 chapters)

  1. Front Matter

    Pages i-viii
    Download chapter PDF

  2. The Human Colonic Microbiota

    • George T. Macfarlane, Andrew J. McBain
    Pages 1-25

  3. Growth Substrates for the Gut Microflora

    • Henrik Andersson, Anna Maria Langkilde
    Pages 27-35

  4. Biochemistry of Fermentation

    • Annick Bernalier, Joël Dore, Michelle Durand
    Pages 37-53

  5. Short Chain Fatty Acids

    • Christian Demigne, Christian Remesy, Christine Morand
    Pages 55-69

  6. Bacterial Colonisation of Surfaces in the Large Intestine

    • Sandra Macfarlane, John H. Cummings, George T. Macfarlane
    Pages 71-87

  7. Probiotics

    • Roy Fuller
    Pages 89-99

  8. Prebiotics

    • Glenn R. Gibson, Robert A. Rastall, Marcel B. Roberfroid
    Pages 101-124

  9. Dietary Fibre and Non-Digestible Oligosaccharides

    • Joanne Slavin
    Pages 125-147

  10. Taxonomy and Systematics of Predominant Gut Anaerobes

    • Paul A. Lawson
    Pages 149-166

  11. Application of Taxonomy and Systematics to Molecular Techniques in Intestinal Microbiology

    • Richard Sharp, Cherie J. Ziemer
    Pages 167-190

  12. The Molecular Biology of Bifidobacteria

    • Simon F. Park
    Pages 191-200

  13. Intestinal Microflora and the Mucosal Mechanisms of Protection

    • Eduardo J. Schiffrin, Dominique Brassart
    Pages 201-211

  14. Actions of Non-Digestible Carbohydrates on Blood Lipids in Humans and Animals

    • Nathalie Delzenne, Christine M. Williams
    Pages 213-231

  15. Bioavailability of Minerals

    • Susan J. Fairweather-Tait, Ian T. Johnson
    Pages 233-244

  16. Diet and Biotransformation of Carcinogenic Compounds in the Gut by Enzymes of Microflora and of Intestinal Cells

    • Beatrice L. Pool-Zobel
    Pages 245-255

  17. Large Bowel Cancer and Colonic Foods

    • A. V. Rao
    Pages 257-265

  18. Gastrointestinal Infections

    • Erika Isolauri, Heikki Arvilommi, Seppo Salminen
    Pages 267-279

  19. Probiotics in Consumer Products

    • R. Korpela, M. Saxelin
    Pages 281-289

  20. Prebiotics in Consumer Products

    • Anne Franck
    Pages 291-300
Back to top

Keywords

About this book

1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality". Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.

Editors and Affiliations

  • Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK

    Glenn R. Gibson

  • Department of Pharmaceutical, Université Catholique de Louvain, Brussels, Belgium

    Marcel B. Roberfroid

Bibliographic Information

  • Book Title: Colonic Microbiota, Nutrition and Health

  • Editors: Glenn R. Gibson, Marcel B. Roberfroid

  • DOI: https://doi.org/10.1007/978-94-017-1079-4

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1999

  • Hardcover ISBN: 978-0-412-79880-1Published: 31 August 1999

  • Softcover ISBN: 978-90-481-4022-0Published: 01 December 2010

  • eBook ISBN: 978-94-017-1079-4Published: 14 March 2013

  • Edition Number: 1

  • Number of Pages: VIII, 304

  • Topics: Food Science, Human Physiology, Microbiology, Nutrition, Gastroenterology, Medical Microbiology

Publish with us

Policies and ethics

Back to top

Search

Navigation