Colonic Microbiota, Nutrition and Health

  • Glenn R. Gibson
  • Marcel B. Roberfroid

Table of contents

  1. Front Matter
    Pages i-viii
  2. George T. Macfarlane, Andrew J. McBain
    Pages 1-25
  3. Henrik Andersson, Anna Maria Langkilde
    Pages 27-35
  4. Annick Bernalier, Joël Dore, Michelle Durand
    Pages 37-53
  5. Christian Demigne, Christian Remesy, Christine Morand
    Pages 55-69
  6. Sandra Macfarlane, John H. Cummings, George T. Macfarlane
    Pages 71-87
  7. Roy Fuller
    Pages 89-99
  8. Glenn R. Gibson, Robert A. Rastall, Marcel B. Roberfroid
    Pages 101-124
  9. Simon F. Park
    Pages 191-200
  10. Eduardo J. Schiffrin, Dominique Brassart
    Pages 201-211
  11. Nathalie Delzenne, Christine M. Williams
    Pages 213-231
  12. Susan J. Fairweather-Tait, Ian T. Johnson
    Pages 233-244
  13. A. V. Rao
    Pages 257-265
  14. Erika Isolauri, Heikki Arvilommi, Seppo Salminen
    Pages 267-279
  15. R. Korpela, M. Saxelin
    Pages 281-289
  16. Anne Franck
    Pages 291-300
  17. Back Matter
    Pages 301-304

About this book


1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality". Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.


Colon Nutrition Oligosaccharid biochemistry cancer carbohydrate cells enzymes microbiology probiotic probiotics

Editors and affiliations

  • Glenn R. Gibson
    • 2
  • Marcel B. Roberfroid
    • 1
  1. 1.Department of PharmaceuticalUniversité Catholique de LouvainBrusselsBelgium
  2. 2.Food Microbial Sciences Unit, Department of Food Science and TechnologyThe University of ReadingReadingUK

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1999
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-90-481-4022-0
  • Online ISBN 978-94-017-1079-4
  • Buy this book on publisher's site