Microbes in Food and Health
This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with
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robes in Food and Health
Microbes in Food and Health
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Neelam Garg • Shadia Mohammad Abdel-Aziz • Abhinav Aeron Editors
Microbes in Food and Health
Editors Neelam Garg Department of Microbiology Faculty of Life Sciences Kurukshetra University Kurukshetra, Haryana India
Shadia Mohammad Abdel-Aziz Genetic Engineering and Biotechnology Division Microbial Chemistry Department National Research Center Dokki, Giza Egypt
Abhinav Aeron Department of Biosciences DAV (PG) College Muzaffarnagar Uttar Pradesh India School of Basic Sciences and Research School of Engineering and Technology Sharda University Greater Noida Uttar Pradesh India Division of Biotechnology Chonbuk National University Iksan Jeollabuk South Korea (Republic of)
ISBN 978-3-319-25275-9 ISBN 978-3-319-25277-3 DOI 10.1007/978-3-319-25277-3
(eBook)
Library of Congress Control Number: 2016936881 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Contents
Non-dairy Functional Foods: Potential of Probiotics . . . . . . . . . . . . . . . Rama Bhadekar and Priyanka Parhi
1
Impact of Probiotics and Gut Microbiota on Host Behavior . . . . . . . . . Sarabjit Singh Kanwar, Sohini Walia, and Sakshi Sharma
29
Antioxidant and Antimicrobial Potential of Polyphenols from Foods . . . Anita Dua, Sharad Agrawal, Avtar Singh, and Ritu Mahajan
43
Oxidative Stress: Role of Natural Antioxidant Compounds . . . . . . . . . . Vivek K. Bajpai, Irfan Ahmad Rather, and Shruti Shukla
65
Medicinal Importance of Mangrove Plants . . . . . . . . . . . . . . . . . . . . . . Shadia M. Abdel-Aziz, Foukia E. Mouafi, Yomna A. Moustafa, and Nayera A.M. Abdelwahed
77
Health Benefits and Possible Risks of Herbal Medicine . . . . . . . . . . . . . Shadia M. Abdel-Aziz, Abhinav A
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