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.
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