FROM THE PREFACE:The original purpose of the First Edition of Physiology of the Gastrointestinal Tractto collect in one set of volumes the most current and comprehensive knowledge in our fieldwas also the driving force for the Fourth Edition. The explosion of information at the cellular level, made possible in part by the continued emergence of powerful molecular and cellular techniques, has resulted in a greater degree of revision than that of any other edition. The first section, now titled "Basic Cell Physiology and Growth of the Gl Tract" contains numerous new chapters on topics such as transcriptional regulation, signaling networks in development, apoptosis, and mechanisms in malignancies. Most of the chapters in this section were edited by Juanita L. Merchant. Section II has been renamed "Neural Gastroenterology and Motility" and has been expanded from seven chapters with rather classic titles to more than twenty chapters encompassing not only the movement of the various parts of the digestive tract but also cell physiology, neural regulation, stress, and the regulation of food intake. Almost all of the chapters were recruited and edited by Jackie D. Wood. The third section is entirely new and contains chapters on "Immunology and Inflammation" which were edited by Kim E. Barrett. The fourth section on the "Physiology of Secretion" consists of chapters with familiar titles, but with completely updated information to reflect the advances in our understanding of the cellular processes involved in secretion. The last section on "Digestion and Absorption" contains new chapters on the intestinal barrier, protein sorting and ion channels along with those focusing on the uptake of specific nutrients. These chapters were recruited and edited by Hamid M. Said and Fayez K. Ghishan.· Collected in one set - the most current and comprehensive coverage of gastrointestinal physiology· Information presented in a style that is both readable and understandable· Valuable to the specialized researcher, the clinical gastroenterologist, the teacher, and the student· Features an entirely new section on Immunology and Inflammation· Each section edited by the preeminent scientist in the field

Physiology of the Gastrointestinal Tract, Fifth Edition — winner of a 2013 Highly Commended BMA Medical Book Award for Internal Medicine — covers the study of the mechanical, physical, and biochemical functions of the GI Tract while linking the clinical disease or disorder, bridging the gap between clinical and laboratory medicine. The gastrointestinal system is responsible for the breakdown and absorption of various foods and liquids needed to sustain life. Other diseases and disorders treated by clinicians in this area include: food allergies, constipation, chronic liver disease and cirrhosis, gallstones, gastritis, GERD, hemorrhoids, IBS, lactose intolerance, pancreatic, appendicitis, celiac disease, Crohn's disease, peptic ulcer, stomach ulcer, viral hepatitis, colorectal cancer and liver transplants. The new edition is a highly referenced and useful resource for gastroenterologists, physiologists, internists, professional researchers, and instructors teaching courses for clinical and research students. - 2013 Highly Commended BMA Medical Book Award for Internal Medicine - Discusses the multiple processes governing gastrointestinal function - Each section edited by preeminent scientist in the field - Updated, four-color illustrations

Physiology of the Gastrointestinal Tract, Sixth Edition, a Two-Volume set, covers the study of the mechanical, physical and biochemical functions of the GI Tract by linking clinical disease and disorder, thus bridging the gap between clinical and laboratory medicine while also covering breakthroughs in gastroenterology, such as the brain-gut axis and microbiome. Additionally, information is provided at the organism level, including animal models of gastrointestinal disorders and therapeutic possibilities. The book covers a wide range of conditions, from food allergies, constipation, chronic liver disease and IBS, also exploring emerging techniques to diagnose and normalize functions of the GI tract. As a highly referenced book, this is a useful resource for gastroenterologists, physiologists, internists, professional researchers and instructors teaching courses for clinical and research students. - Discusses the multiple processes governing gastrointestinal function - Presents new information on the brain-gut axis and microbiome - Edited by preeminent scientists in the field - Includes coverage of issues, such as food allergies, constipation, chronic liver disease, IBS, Crohn's disease, and more

This book offers one of the most comprehensive reviews in the field of gastrointestinal (GI) physiology, guiding readers on a journey through the complete digestive tract, while also highlighting related organs and glandular systems. It is not solely limited to organ system physiology, and related disciplines like anatomy and histology, but also examines the molecular and cellular processes that keep the digestive system running. As such, the book provides extensive information on the molecular, cellular, tissue, organ, and system levels of functions in the GI system. Chapters on the roles of the gut as an endocrine, exocrine and neural organ, as well as its microbiome functions, broaden readers’ understanding of the multi-organ networks in the human body. To help illustrate the interconnections between the physiological concepts, principles and clinical presentations, it outlines clinical examples such as pathologies that link basic science with clinical practice in special “clinical correlates” sections. Covering both traditional and contemporary topics, it is a valuable resource for biomedical students, as well as healthcare and scientific professionals.

Annotation This is a system- and disease-based approach to the aspects of gastrointestinal pathophysiology, essential for an understanding of clinical medicine. Bridging the gap between basic science and clinical medicine, this text provides students with a solid understanding of symptom identification and the underlying disease mechanism.

This volume provides a comprehensive collection of classical and cutting edge protocols and techniques to examine the normal development and physiological functions of the gastrointestinal system and to model the most common digestive diseases. The chapters focus on diverse research topics including ex vivo systems to study gastrointestinal development and functions, in vivo imaging of the gastrointestinal tract, isolation and characterization of intestinal immune cells, and animal models of gastrointestinal inflammation and cancer. The Gastrointestinal Physiology and Diseases: Methods and Protocols book targets wide audience of physiologists, cell and developmental biologists, immunologists, and physician-scientists working in the field of gastroenterology and beyond. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Highly practical and clearly written, Gastrointestinal Physiology and Diseases: Methods and Protocols will serve both seasoned researchers as well as newcomers to the field and will provide a unique resource and expert guidance to modern laboratory techniques developed for examining normal functions and diseases of the gastrointestinal tract.

Two volume set - a complete guide to medical physiology for undergraduate medical students. Covers both clinical and applied physiology of all anatomical systems. Includes numerous photographs and invaluable learning tools.

Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.