Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism
Food Research International, ISSN: 0963-9969, Vol: 136, Page: 109473
2020
- 114Citations
- 187Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations114
- Citation Indexes114
- 114
- CrossRef45
- Captures187
- Readers187
- 187
Review Description
Human gut microbiota (HGM) is a microbial complex where dynamic mutualistic interactions related to digestion and absorption of dietary components take place. The consumption of specific food ingredients, such as prebiotics and dietary fibers, constituted mainly by carbohydrates polymers, can modulate the HGM composition and metabolism serving as a fermentable substrate to produce bacterial metabolites with beneficial effects on host health. Especially, bacterial short-chain fatty acids, tryptophan and organic acids have shown positive effects on pathogenic bacteria control, mineral absorption, weight control and obesity, immune response homeostasis, gut barrier improvement, brain modulation and anticancer activity. Despite the fact that these effects vary between individuals due to personal HGM richness, the information presented in this review contributes to understanding the effects of prebiotics and dietary fibers consumption on the generation of HGM metabolites and the mechanisms by which these metabolites interact with host cells improving host health.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0963996920304981; http://dx.doi.org/10.1016/j.foodres.2020.109473; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85087202423&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/32846558; https://linkinghub.elsevier.com/retrieve/pii/S0963996920304981; https://dx.doi.org/10.1016/j.foodres.2020.109473
Elsevier BV
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