Intestinal microbiota alterations by dietary exposure to chemicals from food cooking and processing. Application of data science for risk prediction

Diet is one of the main sources of exposure to toxic chemicals with carcinogenic potential, some of which are generated during food processing, depending on the type of food (primarily meat, fish, bread and potatoes), cooking methods and temperature. Although demonstrated in animal models at high do...

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Detalles Bibliográficos
Autores principales: Ruiz-Saavedra, Sergio, García-González, Herminio, Arboleya, Silvia, Salazar, Nuria, Emilio Labra-Gayo, José, Díaz, Irene, Gueimonde, Miguel, González, Sonia, de los Reyes-Gavilán, Clara G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Research Network of Computational and Structural Biotechnology 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7892627/
https://www.ncbi.nlm.nih.gov/pubmed/33680352
http://dx.doi.org/10.1016/j.csbj.2021.01.037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7892627/
https://www.ncbi.nlm.nih.gov/pubmed/33680352
http://dx.doi.org/10.1016/j.csbj.2021.01.037

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