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dc.contributor.author
Levit, Romina
dc.contributor.author
Savoy, Graciela
dc.contributor.author
de Moreno, Maria Alejandra
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.other
Watson, Ronald Ross
dc.contributor.other
Collier, Robert J.
dc.contributor.other
Preedy, Victor R.
dc.date.available
2020-04-02T19:44:40Z
dc.date.issued
2018
dc.identifier.citation
Levit, Romina; Savoy, Graciela; de Moreno, Maria Alejandra; Leblanc, Jean Guy Joseph; Increasing B vitamins in food to prevent intestinal inflammation and cancer; Elsevier; 2018; 193-204
dc.identifier.isbn
978-0-12-809762-5
dc.identifier.uri
http://hdl.handle.net/11336/101727
dc.description.abstract
Vitamins are micronutrients normally present in a variety of foods; however vitamin deficiency is still a problem in many countries because of a suboptimal intakes. Vitamin producing-microorganisms appear as an alternative to chemical fortification in order to obtain foods that are naturally bioenriched. Lactic acid bacteria (LAB) producing B vitamins are used as strategy to increase riboflavin and folate content in foods improving their nutritional value, and allow the development of novel functional foods. Certain vitamins have shown protective effects in chronic pathological conditions such as intestinal inflammations, colorectal cancer and also in intestinal mucositis associated with oncological therapy. Riboflavin-producing LAB have been evaluated in experimental animal models of colitis and intestinal mucositis and showed promising results. Foods such as milk and dairy products containing vitamin-producing LAB could be used to complement conventional treatments for patients suffering these pathologies in addition to improve their vitamin intake.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COLORECTAL CANCER
dc.subject
FOLATE
dc.subject
INFLAMMATION
dc.subject
INFLAMMATORY BOWEL DISEASE
dc.subject
LACTIC ACID BACTERIA
dc.subject
MUCOSITIS
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RIBOFLAVIN
dc.subject
VITAMIN DEFICIENCY
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Increasing B vitamins in food to prevent intestinal inflammation and cancer
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-02-19T20:02:07Z
dc.journal.pagination
193-204
dc.journal.pais
Reino Unido
dc.journal.ciudad
Oxford
dc.description.fil
Fil: Levit, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.elsevier.com/books/nutrients-in-dairy-and-their-implications-for-health-and-disease/watson/978-0-12-809762-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/B978-0-12-809762-5.00015-2
dc.conicet.paginas
490
dc.source.titulo
Nutrients in dairy and their implications for health and disease
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