Short-chain fatty acids (SCFAs) are the main products of dietary fiber fermentation and are
believed to drive the fiber-related prevention of the metabolic syndrome. Here we show that …

Thiazolidinediones (TZDs) act through peroxisome proliferator activated receptor (PPAR) γ
to increase insulin sensitivity in type 2 diabetes (T2DM), but deleterious effects of these …

The role of dietary fibre and short-chain fatty acids (SCFA) in obesity development is
controversially discussed. Here, we investigated how various types of dietary fibre and …

Fermented foods represent a significant portion of human diets with several beneficial
effects. Foods produced by bacterial fermentation are enriched in short-chain fatty acids …

In mammals, excess energy is stored primarily as triglycerides, which are mobilized when
energy demands arise. This review mainly focuses on the role of long chain fatty acids …

Over the last 20 years there has been an increasing interest in the influence of the
gastrointestinal tract on appetite regulation. Much of the focus has been on the neuronal and …

Over the past several decades, increasing global prevalence of obesity‐related
nonalcoholic fatty liver disease (NAFLD) has been one of main challenges to human health …

Short-chain fatty acids (SCFAs), eg acetic acid, propionic acid and butyric acid, generated
through colonic fermentation of dietary fibers, have been shown to reach the systemic …

The human gut microbiota influences obesity, insulin resistance, and the subsequent
development of type 2 diabetes (T2D). The gut microbiota digests and ferments nutrients …

Introduction Obesity is linked to type 2 diabetes and risk factors associated to the metabolic
syndrome. Consumption of dietary fibres has been shown to have positive metabolic health …