Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers.

González, S; Fernández-Navarro, T; Arboleya, S; de Los Reyes-Gavilán, C G; Salazar, N; Gueimonde, M

González, S; Fernández-Navarro, T; Arboleya, S; de Los Reyes-Gavilán, C G; Salazar, N; Gueimonde, M.

Afiliação

González S; Area of Physiology, Department of Functional Biology, Faculty of Medicine. University of Oviedo, Oviedo, Spain.
Fernández-Navarro T; Group Diet, Microbiota and Health, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
Arboleya S; Area of Physiology, Department of Functional Biology, Faculty of Medicine. University of Oviedo, Oviedo, Spain.
de Los Reyes-Gavilán CG; Group Diet, Microbiota and Health, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
Salazar N; Group Diet, Microbiota and Health, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
Gueimonde M; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Spain.

Front Microbiol ; 10: 1046, 2019.

Article em En | MEDLINE | ID: mdl-31191465

Palavras-chave

fermented foods; inflammation; microbiota; oxidative stress; yogurt

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Microbiol Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Espanha País de publicação: Suíça

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