Dietary short-chain fatty acid intake improves the hepatic metabolic condition via FFAR3

Fermented foods represent a significant portion of human diets with several beneficial effects. Foods produced by bacterial fermentation are enriched in short-chain fatty acids (SCFAs), which are functional products of dietary fibers via gut microbial fermentation. In addition to energy sources, SCF...

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Detalles Bibliográficos
Autores principales: Shimizu, Hidenori, Masujima, Yuki, Ushiroda, Chihiro, Mizushima, Rina, Taira, Satsuki, Ohue-Kitano, Ryuji, Kimura, Ikuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6851370/
https://www.ncbi.nlm.nih.gov/pubmed/31719611
http://dx.doi.org/10.1038/s41598-019-53242-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6851370/
https://www.ncbi.nlm.nih.gov/pubmed/31719611
http://dx.doi.org/10.1038/s41598-019-53242-x

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