Dietary Fiber Functionality in Food & Nutraceuticals - from Plant to Gut(Hui: Food Science and Technology)

食品与营养中的膳食纤维的功能:从植物到肠道

食品科学技术基础学科

售   价:
1708.00
发货周期:预计3-5周发货
作      者
出  版 社
出版时间
2016年12月27日
装      帧
精装
ISBN
9781119138051
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页      码
328
开      本
24.6 x 17.3 x 2 cm
语      种
英文
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库存 30 本
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图书简介
  About 8% (471 million people) of the global population is estimated to be classified as "pre-diabetic" by 2035, in addition to the 220 million people already affected by type 2 diabetes. Increasing fibre consumption can address, and even reverse, the progression of pre-diabetes and/or other associated non-communicable diseases. Understanding/exploring the link between plant dietary fibre and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book will provide that link and awareness. Dietary fibres include polysaccharides, oligosaccharides, lignin and associated plant substances. They promote beneficial physiological effects by resisting digestion and absorption in the small intestine with partial or complete fermentation in the large intestine. Early investigation into cancer epidemiology (Burkitt, 1971) demonstrated the association of low dietary fibre intake with high incidence of non-infectious bowel diseases in economically developed countries. The rate of colon cancer in developed countries was ten times more common than in African countries at the time. The decade long Zutphen study confirmed the strong relationship between low dietary fibre intake and high mortality rate and recommended a diet containing at least 37 g of dietary fibre per day to protect against chronic diseases in Western societies (Kromhout, Bosschieter, & de Lezenne Coulander, 1982).  
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