Tannins and phenolics in animal nutrition : chemistry and challenges
著者
書誌事項
Tannins and phenolics in animal nutrition : chemistry and challenges
（Food and beverage consumption and health）
Nova Science Publishers, c2011
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注記
Includes bibliographical references (p. [115]-146) and index
内容説明・目次
内容説明
Feeding the world's human population of nearly seven billion people is probably the most demanding challenge we face in the 21st century. We need to serve ourselves between 2500 and 3200 kcal of energy from food every day to survive and perform our daily chores. About a third of this figure comes from animal products. Traditionally, tannins in forage, browse, silage and grains for feed formulations have been thought of as classical antinutritionals. Today, however, this concept is changing as our knowledge about the intimacies of tannin-food-digestion chemistry and gut bacterial interaction improves. The central issue of this book is to examine how far these developments around tannins go in the area of nutrition and the chemistry involved, and the manner in which in vitro and in vivo models illustrate their beneficial as well as troublesome aspects.
目次
- Introduction
- What exactly are tannins
- Classification of tannins
- Deleterious effects of tannins
- Sequestration of essential minerals
- Inhibition of nutrient absorption in the gut
- Enhanced excretion of nutrients
- Impact on gut membrane structure
- Impact on gut microorganisms
- Adaptive responses in bacteria to polyphenolics
- Dietary tannins: The animals perspective
- Ways to circumvent tannin dietary interference
- Neutralizing tannin anti-nutritional effects
- Beneficial effects
- Index.
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