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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Pubblicato in:Curr Dev Nutr
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Oxford University Press 2020
Soggetti:
Nutritional Microbiology/Microbiome
Accesso online: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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