Physiological And Clinical Aspects Of Short-chain Fatty Acids

This is the first comprehensive volume to look at the importance of short-chain fatty acids in digestion, the function of the large intestine and their role in human health. Short-chain fatty acids are the major product of bacterial fermentation of dietary carbohydrates in the human and animal large intestine. Through their absorption from the caecum and colon they provide a means whereby energy can be salvaged from carbohydrates not digested in the upper gut. It is now increasingly recognized that they may have a significant role in protecting against large-bowel diseases and in metabolism in other tissues. This volume has been prepared by an international team of contributors who are at the forefront of this area of research. The volume will be an essential source of reference for gastroenterologists, nutritionists and others active in this area.

Short chain fatty acids are the major product of bacterial fermentation of dietary carbohydrates in the human and animal large intestine. They represent the major end products of digestive processes occurring in the caecum and large intestine. As such, they form an important dietary component and it is increasingly recognized that they may have a significant role in protecting against large bowel cancer and in metabolism in other tissues. This is the first comprehensive volume to look at the important role of short chain fatty acids in the digestive function of the large intestine and to survey the role of these products in human Looks at the important role of short chain fatty acids in the digestive function of the large intestine and surveys the role of these products in human health.