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NTIS 바로가기Gut: journal of the British Society of Gastroenterology, v.68 no.3, 2019년, pp.453 - 464
Anhê, Fernando F (Department of Medicine, Faculty of Medicine, Cardiology Axis of the Qué) , Nachbar, Renato T (bec Heart and Lung Institute, Laval University, , Qué) , Varin, Thibault V (bec, Canada) , Trottier, Jocelyn (Department of Medicine, Faculty of Medicine, Cardiology Axis of the Qué) , Dudonné, Stéphanie (bec Heart and Lung Institute, Laval University, , Qué) , Le Barz, Mélanie (bec, Canada) , Feutry, Perrine (Institute of Nutrition and Functional Foods, Laval University, , Qué) , Pilon, Geneviève (bec, Canada) , Barbier, Olivier (Laboratory of Molecular Pharmacology, Endocrinology-Nephrology Axis, CHU-Qué) , Desjardins, Yves (bec Research Centre, , Qué) , Roy, Denis (bec, Canada) , Marette, André (Institute of Nutrition and Functional Foods, Laval University, , Qué)
ObjectiveThe consumption of fruits is strongly associated with better health and higher bacterial diversity in the gut microbiota (GM). Camu camu (Myrciaria dubia) is an Amazonian fruit with a unique phytochemical profile, strong antioxidant potential and purported anti-inflammatory potential.Design...
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