Consumption of Fermented Plant Foods Is Associated with Systematic Differences in the Human Gut Microbiome and Metabolome

OBJECTIVES: Fermented foods have gained much attention due to their proposed gut health benefits from recent clinical trials. However, very few studies have explored the effects of fermented foods, especially of plant origin, on gut microbiota composition and functional capacity in large human cohor...

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Dades bibliogràfiques
Publicat a:Curr Dev Nutr
Autors principals: Litwin, Nicole, Taylor, Bryn, Lejzerowicz, Franck, Poirel, Marion, Shaffer, Justin, Jiang, Lingjing, Aksenov, Alexander, Humphery, Gregory, Martino, Cameron, Miller-Montgomery, Sandrine, Dorrestein, Pieter, Veiga, Patrick, Song, Se Jin, McDonald, Daniel, Derrien, Muriel, Knight, Rob
Format: Artigo
Idioma:Inglês
Publicat: Oxford University Press 2020
Matèries:
Nutritional Microbiology/Microbiome
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7259012/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa062_030
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