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Probiotics for Human Nutrition in Health and Disease

  • 1st Edition - June 15, 2022
  • Latest edition
  • Editors: Evandro Leite de Souza, José Luiz de Brito Alves, Vincenzina Fusco
  • Language: English

Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and applicati… Read more

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Description

Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses. Key issues related to the general aspects of probiotics, probiotics in human nutrition, and probiotics in human health promotion and disease treatment are described and discussed. Sections discuss general features of probiotics, such as relationships with prebiotics, probiotics in human nutrition, including pregnancy, lactation, in children, and in the elderly, and the role of probiotics in human health and disease treatment.

This book provides the most significant knowledge, mechanistic bases, uses, clinical perceptions, case studies and perspectives about probiotics for humans, considering possibilities and limitations in light of the appropriate available reference materials. Written by highly qualified researchers and edited by a team of experts, each chapter summarizes the latest available information on probiotics in human health and critically interprets the most significant evidence by applying the author’s own practical experience from investigations with probiotics.

Key features

  • Present traditional and emerging concepts, developments and the evolution of probiotics
  • Provides key insights that characterize probiotics as promising and innovative options for human nutrition
  • Discusses how probiotics can be used in a perspective of health promotion and prevention and treatment of human metabolic disorders and illnesses

Readership

Researchers and practitioners in human nutrition, advanced undergraduate and graduate students, academics, and food product manufacturers involved with human nutrition studies and research

Table of contents

Section I: General aspects of probiotics

1. Probiotics: Concepts, evolution and applications

2. Foods and supplements as probiotic delivery vehicles

3. Indigenous probiotics for production of fermented foods

4. Authenticity of probiotic foods and supplements

5. Technology aspects of probiotic production and live biotherapeutics

6. Probiotics and bioactive metabolite production

7. Probiotics and human gut microbiota modulation

8. Interplay between probiotics and prebiotics for human nutrition and health

9. Legislation of probiotics

10. Current evidence on risk and safety of probiotics for humans

Section II: Probiotics in human nutrition

11. Probiotics in pregnancy and lactation

12. Probiotics in pediatrics

13. Probiotics in the elderly

14. Probiotics in sports and physical exercise

15. Probiotics and gut-brain axis modulation

Section III: Probiotics in human health promotion and disease treatment

16. Probiotics for periodontal health and disease treatment

17. Probiotics for gastrointestinal health and disease treatment

18. Probiotics in gastrointestinal surgery

19. Probiotics for neurological health and disease treatment

20. Probiotics for skin health and disease treatment

21. Probiotics for obesity and cardiovascular disease prevention and treatment

22. Probiotics for diabetes mellitus prevention and treatment

23. Probiotic for dyslipidemia prevention and treatment

24. Probiotics for urinary tract disease prevention and treatment

25. Probiotics for cancer prevention and treatment

26. Probiotics for respiratory disease prevention and treatment

27. Probiotics for immune disease prevention and treatment

28. Probiotics for liver disease prevention and treatment

Product details

  • Edition: 1
  • Latest edition
  • Published: June 20, 2022
  • Language: English

About the editors

EL

Evandro Leite de Souza

Evandro L. de Souza, PhD is an Associate Professor in Department of Nutrition, Health Science Center, Federal University of Paraiba, João Pessoa, Paraíba, Brazil. He is also Head Researcher, Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraiba. His research expertise deals with food microbiology, focusing on characterization of new probiotics and prebiotic ingredients and their potential application in foods, beverages and supplements (healthcare biotechnology), as well as on effects of bioactive compounds on physiological functions, pathogenicity and resistance/tolerance of food-related microorganisms. He has published over 200 manuscripts in peer-reviewed journals and book chapters with focus on development and applications of probiotics, prebiotics and other bioactive components/compounds in foods and beverages and their potential health promoting properties.
Affiliations and expertise
Associate Professor, Department of Nutrition, Health Science Center, Federal University of Paraiba, João Pessoa, Paraíba, Brazil; Head Researcher, Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraiba, Brazil

Jd

José Luiz de Brito Alves

José Luiz de Brito Alves, PhD is an Adjunct professor at the Department of Nutrition of the Federal University of Paraiba in Brazil since 2016. Professor de Brito Alves received his master degree in nutrition science and his PhD in neuroscience at the Federal University of Pernambuco (Brazil). During his PhD, held a sandwich doctorate, for one year, at the CarMeN Laboratory (Cardio-Metabolism, Diabetes, and Nutrition), in Université Lyon 1, France. Applying a translational approach, professor de Brito Alves’s research expertise is on probiotic therapy and gut microbiota modulation in the treatment and/or prevention of cardiovascular and metabolic disorders. ResearcherID: R-7175-2017. Orcid ID: 0000-0003-4696-3809.
Affiliations and expertise
Adjunct Professor, Department of Nutrition, Health Science Center, Federal University of Paraiba, João Pessoa, Paraíba, Brazil

VF

Vincenzina Fusco

Vincenzina Fusco, PhD is a senior researcher at the Institute of Sciences of Food Production of the National Research Council (CNR-ISPA) of Italy in Bari since 2007, after receiving her magna cum laude master degree in Sciences of Food Productions and her PhD in Sciences and Technologies of Agri-Food Productions, and her Italian Official License for the profession of Food Technologist at the University of Naples Federico II. Dr. Fusco’s research expertise is on food microbiology, mainly dealing with the isolation, molecular and technological characterization of indigenous probiotic lactic acid bacteria for their use as starter or adjunct in (probiotic) fermented milk and dairy products as well as the quantitative detection, genetic, genomic and phenotypic characterization of probiotic, technological, alterative, and foodborne pathogenic bacteria in foods. Scopus Author ID: 8639175700. Orcid ID: 0000-0002-5608-7657
Affiliations and expertise
Researcher, Institute of Sciences of Food Production of the National Research Council (CNR-ISPA), Italy

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