Open AccessWhole Rye Consumption Improves Blood and Liver n-3 Fatty Acid Profile and Gut Microbiota Composition in Rats
Author(s) -
Fayçal Ounnas,
Florence Privé,
Patricia Salen,
Nadia Gaci,
William Tottey,
Luca Calani,
Letizia Bresciani,
Noelia López-Gutiérrez,
Florence Hazane-Puch,
François Laporte,
François Brugère,
Daniele del Rio,
Christine Demeilliers,
Michel de Lorgeril
Publication year - 2016
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
DOI - 10.1371/journal.pone.0148118.s003
Subject(s) - gut flora , food science , composition (language) , fatty acid , chemistry , biochemistry , fatty liver , biology , medicine , philosophy , linguistics , disease
International audienceBackgroun