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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

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