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Dietary Phytochemicals and Microbes

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Cover of 'Dietary Phytochemicals and Microbes'

Table of Contents

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    Book Overview
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    Chapter 1 An Overview of Antimicrobial Properties of Different Classes of Phytochemicals
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    Chapter 2 Antimicrobial Properties of Flavonoids
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    Chapter 3 Antiviral Properties of Phytochemicals
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    Chapter 4 Antimicrobial Properties of Organosulfur Compounds
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    Chapter 5 Antimicrobial Activities of Essential Oils
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    Chapter 6 Phytochemicals Against Drug-Resistant Microbes
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    Chapter 7 Phytochemicals as Anti-microbial Food Preservatives
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    Chapter 8 Dietary Tannins on Microbial Ecology of the Gastrointestinal Tract in Ruminants
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    Chapter 9 Manipulating Ruminal Biohydrogenation by the Use of Plants Bioactive Compounds
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    Chapter 10 Essentials Oils and Rumen Microbial Populations
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    Chapter 11 Saponins: Effects on Rumen Microbial Ecosystem and Metabolism in the Rumen
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    Chapter 12 Effect of Plant Secondary Metabolites on Rumen Methanogens and Methane Emissions by Ruminants
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    Chapter 13 Phytochemicals and Gut Microbial Populations in Non-ruminants
Attention for Chapter 1: An Overview of Antimicrobial Properties of Different Classes of Phytochemicals
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