Gut Microbiota: Interactive Effects on Nutrition and Health

ISBN-13: 9780128105412 / Angielski / Miękka / 2018 / 208 str.

Edward Ishiguro; Natasha Haskey; Kristina Campbell

Spis treści

1. An Overview of the Human Microbiome2. The Gut Microbiota3. Gut Microbiota Throughout the Lifespan4. Gut Microbiota in Health and Disease5. Genetic and Environmental Influences on Gut Microbiota6. Impact of Nutrition on the Gut Microbiota 7. Therapeutic Manipulation of Gut Microbiota8. Practical Diet Recommendations9. Applications of Gut Microbiota and Nutrition Science10. The Future of Gut Microbiota and Nutrition

O autorze

Edward Ishiguro is a microbial biochemist and a professor emeritus at the University of Victoria, Canada. His 35-year research career is notable for the discovery of how bacteria in nongrowing or slowgrowing states develop temporary tolerance to antibiotics, a condition known as persistence, which is an important consideration in chemotherapy of infections involving biofilms. A recipient of the UVic Faculty of Science Teaching Excellence Award (2005) and the UVic Alumni Association Harry Hickman Teaching Excellence Award (2006), he currently dedicates much of his time as a science communicator to local schools and various lay audiences. Natasha Haskey is a clinician scientist and a registered dietitian in Canada with more than 20 years of clinical experience. Fascinated by all things microbiome, Natasha completed her PhD at the University of British Columbia, focusing on how diet influences inflammation and the gut microbiome. She is passionate about translating emerging scientific information about nutrition and the microbiome for healthcare professionals. Kristina Campbell is a science and medical writer who specializes in creating resources for healthcare professionals on the emerging translational aspects of the gut microbiome, probiotics, and prebiotics. She covers microbiome science for online and print media throughout Europe and North America and is also the author of The Well-Fed Microbiome, a book on the microbiome and diet written for the general public.