Gut-microbial butyrate is a short-chain fatty acid (SCFA) of significant physiological
importance than the other major SCFAs (acetate and propionate). Most butyrate producers …

The gut microbiota is a changing ecosystem, containing trillions of bacteria, continuously
shaped by many factors, such as dietary habits, seasonality, lifestyle, stress, antibiotics use …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

A high-fat diet (HFD) induces changes in gut microbiota leading to activation of pro-
inflammatory pathways, and obesity, as a consequence of overnutrition, exacerbates …

Health effects of trans fatty acids (TFAs) on human organisms can vary according to their
type, structure, composition, and origin. Even though the adverse health effects of industrial …

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented
products consumed worldwide. Many of those LAB fermented foods are recognized as …

In addition to providing nutrients, food can help prevent and treat certain diseases. In
particular, research on soy products has increased dramatically following their emergence …

Dairy fat and its fatty acids (FAs) have been shown to possess pro-health properties that can
support health maintenance and disease prevention. In particular, branched-chain FAs …

Excessive training may limit physiological muscle adaptation through chronic oxidative
stress and inflammation. Improper diet and overtraining may also disrupt intestinal …