LEADER 03669nam  22006255  450 
001 9910254050003321
005 20250808100240.0
010   $a81-322-2586-4
024 7 $a10.1007/978-81-322-2586-7
035   $a(CKB)3710000000499019
035   $a(EBL)4068867
035   $a(SSID)ssj0001584180
035   $a(PQKBManifestationID)16264079
035   $a(PQKBTitleCode)TC0001584180
035   $a(PQKBWorkID)14865632
035   $a(PQKB)10900286
035   $a(DE-He213)978-81-322-2586-7
035   $a(MiAaPQ)EBC4068867
035   $a(PPN)19051955X
035   $a(EXLCZ)993710000000499019
100   $a20151027d2016      u|         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aProbiotics and Bioactive Carbohydrates in Colon Cancer Management /$fby Maya Raman, Padma Ambalam, Mukesh Doble
205   $a1st ed. 2016.
210  1$aNew Delhi :$cSpringer India :$cImprint: Springer,$d2016.
215   $a1 online resource (136 p.)
300   $aDescription based upon print version of record.
311 08$a81-322-2585-6 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $a1. Introduction -- 2. Probiotics and Colorectal Cancer -- 3. Bioactive Carbohydrate- Dietary Fibres and Colorectal Cancer -- 4. Bioactive Carbohydrate- Prebiotics and Colorectal Cancer -- 5. Synbiotics and Colorectal Cancer -- 6. Short Chain Fatty Acids -- 7. Conclusion.
330   $aThis book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC). The book will be of practical and scientific use to academicians, research scholars, students, health professionals, nutritionists, etc. and could support the cause of preventing CRC by adopting smarter food habits. CRC is the third leading cause of death, in terms of both incidence and mortality, among men and women. Excess consumption of red and processed meat, roasted coffee, etc. have shown an increase in CRC, indicating that compounds formed in food containing free amino acids and sugars interact at elevated temperatures to form mutagens or carcinogens. Standard treatment options for CRC include invasive surgery and chemotherapy or radiation. Several lifestyle and dietary factors could prevent this ailment. Probiotics, prebiotics and synbiotics that are found in functional foods, health supplements and nutraceuticals and short chain fatty acids that are formed in the colon as a result of microbial fermentation of undigested bioactive carbohydrates by Bifidobacterium and Lactobacillus inhibit colonic epithelial cells and minimize inflammation, thereby exhibiting immunomodulatory effects. This book tries to address the novel unexplored benefits and mechanism of action of these functional foods.
606   $aFood science
606   $aCancer
606   $aBiochemistry
606   $aFood Science
606   $aCancer Biology
606   $aBiochemistry
615  0$aFood science.
615  0$aCancer.
615  0$aBiochemistry.
615 14$aFood Science.
615 24$aCancer Biology.
615 24$aBiochemistry.
676   $a540
700   $aRaman$b Maya$4aut$4http://id.loc.gov/vocabulary/relators/aut$01065408
702   $aAmbalam$b Padma$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aDoble$b Mukesh$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910254050003321
996   $aProbiotics and Bioactive Carbohydrates in Colon Cancer Management$92545275
997   $aUNINA