Alexandru Mihai Grumezescu - Diet, Microbiome and Health

1. Tables in Chapter 1
2. Tables in Chapter 3
3. Tables in Chapter 4
4. Tables in Chapter 5
5. Tables in Chapter 6
6. Tables in Chapter 7
7. Tables in Chapter 8
8. Tables in Chapter 9
9. Tables in Chapter 10
10. Tables in Chapter 11
11. Tables in Chapter 13
12. Tables in Chapter 15

1. Figures in Chapter 1
2. Figures in Chapter 2
3. Figures in Chapter 3
4. Figures in Chapter 4
5. Figures in Chapter 6
6. Figures in Chapter 7
7. Figures in Chapter 8
8. Figures in Chapter 10
9. Figures in Chapter 11
10. Figures in Chapter 13
11. Figures in Chapter 14

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ISBN: 978-0-12-811440-7

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Navneet Agnihotri , Panjab University, Chandigarh, India

Asif Ahmad , Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Punjab, Pakistan

Fasiha Ahsan , National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

Hussain Al Dera

King Saud bin Abdulaziz University for Health Sciences

King Abdullah International Medical Research Center, Riyadh, Saudi Arabia

Rawan Aldahash , King Saud bin Abdulaziz University for Health Sciences, Riyadh, Saudi Arabia

Priyanka Bhadwal , Panjab University, Chandigarh, India

Chetna Bhandari , Panjab University, Chandigarh, India

Maira R. Segura Campos , Autonomous University of Yucatan, Mrida, Yucatn, Mxico

Petko Denev , Institute of Organic Chemistry with Center of Phytochemistry, Plovdiv, Bulgaria

Afaf El-Ansary

King Saud University

Autism Research and Treatment Center, Riyadh, Saudi Arabia

Masatoshi Hara , The Japan Dietetic Association, Tokyo, Japan

Rita M. Hickey , Teagasc Food Research Centre, Fermoy, Ireland

Jane A. Irwin , University College Dublin, Dublin, Ireland

Monika E. Jach , The John Paul II Catholic University of Lublin, Lublin, Poland

Daniel C. Javitt , Columbia University Medical Center, New York, NY, United States

Gabriel A. Javitt , Technion University, Haifa, Israel

Akira Kanda , HANA Nutrition College, Tokyo, Japan

Sumaira Khalid

Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi

Government College University, Faisalabad, Punjab, Pakistan

Samanta S. Khora , VIT University, Vellore, Tamil Nadu, India

Danuta Kooyn-Krajewska , Warsaw University of Life Sciences, Warsaw, Poland

Sandeep Kumar , Panjab University, Chandigarh, India

Edwin E. Martnez Leo , Autonomous University of Yucatan, Mrida, Yucatn, Mxico

Sana Mahmood , National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

Yuseok Moon

Department of Biomedical Sciences, Pusan National University, Yangsan

Immunoregulatory Therapeutics Group in Brain Busan 21 Project, Busan, South Korea

Sinead T. Morrin

Teagasc Food Research Centre, Fermoy

University College Dublin, Dublin, Ireland

Nalan H. Noay , Erciyes University, Kayseri, Turkey

Armando M. Martn Ortega , Autonomous University of Yucatan, Mrida, Yucatn, Mxico

Fanny Ribarova , Medical College J. Filaretova, Medical UniversitySofia, Sofia, Bulgaria

Suma Sarojini , Department of Life Sciences, Christ University, Bangalore, Karnataka, India

Anna Serefko , Medical University of Lublin, Lublin, Poland

Mian K. Sharif , National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

Bhoomika Sharma , Panjab University, Chandigarh, India

Prerna Sharma , Panjab University, Chandigarh, India

Barbara Sionek , Warsaw University of Life Sciences, Warsaw, Poland

Silvia Tsanova-Savova , Medical College J. Filaretova, Medical UniversitySofia, Sofia, Bulgaria

Dorota Zieliska , Warsaw University of Life Sciences, Warsaw, Poland

In the last 50 years an increasing number of modified and alternative foods have been developed using various tools of science, engineering, and biotechnology. The result is that today most of the available commercial food is somehow modified and improved, and made to look better, taste different, and be commercially attractive. These food products have entered in the domestic first and then the international markets, currently representing a great industry in most countries. Sometimes these products are considered as life-supporting alternatives, neither good nor bad, and sometimes they are just seen as luxury foods. In the context of a permanently growing population, changing climate, and strong anthropological influence, food resources became limited in large parts of the Earth. Obtaining a better and more resistant crop quickly and with improved nutritional value would represent the Holy Grail for the food industry. However, such a crop could pose negative effects on the environment and consumer health, as most of the current approaches involve the use of powerful and broad-spectrum pesticides, genetic engineered plants and animals, or bioelements with unknown and difficult-to-predict effects. Numerous questions have emerged with the introduction of engineered foods, many of them pertaining to their safe use for human consumption and ecosystems, long-term expectations, benefits, challenges associated with their use, and most important, their economic impact.