Probiotics for Human Nutrition in Health and Disease. Dieser Artikel ist nicht verfügbar.Probiotics for Human Nutrition in Health and Disease

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.

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.

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.

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