Fiber and the gut microbiome and its impact on inflammation
| dc.contributor.author | Duman, Hatice | |
| dc.contributor.author | Karav, Sercan | |
| dc.date.accessioned | 2025-01-27T18:53:22Z | |
| dc.date.available | 2025-01-27T18:53:22Z | |
| dc.date.issued | 2024 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | In recent years, there has been significant research interest focused on the gut microbiota. Given the significance of the gut microbiome, for human health, a deeper comprehension of the variables affecting the composition and functionality of this microbial community is imperative. Over 100 trillion different types of microbes reside in the human gut, contributing to metabolic processes, immunological response, physiology, and nutrition absorption. The composition and function of the microbiota have been found to be influenced by diet. Dietary fibers are a diverse group of nutrients present in the diet, offering numerous health benefits such as reduced risk of diabetes, gastrointestinal problems, hypertension, and other health advantages. Also, they can act as powerful prebiotics by altering the makeup of the gut microbiota and encouraging the proliferation of beneficial bacteria in the colon, which may help decrease the occurrence inflammatory diseases such as inflammatory bowel diseases (IBD) and other chronic inflammatory intestinal disorders including ulcerative colitis and Crohn’s disease. The chapter explores the impact of dietary fiber intake on gut microbiota, focusing on physicochemical attributes. It highlights how changes in microbial composition affect host well-being, especially in relation to inflammation, aiming to provide a comprehensive understanding of this relationship. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies. | |
| dc.identifier.doi | 10.1016/B978-0-443-18979-1.00004-6 | |
| dc.identifier.endpage | 76 | |
| dc.identifier.isbn | 978-044318979-1 | |
| dc.identifier.isbn | 978-044318980-7 | |
| dc.identifier.scopus | 2-s2.0-85213194042 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 51 | |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-443-18979-1.00004-6 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/12693 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.relation.ispartof | Nutrition in the Control of Inflammation: Emerging Roles for the Microbiome and Epigenome | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_Scopus_20250125 | |
| dc.subject | fibers; health; inflammation; Microbiota; prebiotics | |
| dc.title | Fiber and the gut microbiome and its impact on inflammation | |
| dc.type | Book Chapter |
