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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محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:Curr Dev Nutr
المؤلفون الرئيسيون: 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
التنسيق: Artigo
اللغة:Inglês
منشور في: Oxford University Press 2020
الموضوعات:
Nutritional Microbiology/Microbiome
الوصول للمادة أونلاين: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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