Effects of the combination of ω-3 PUFAs and proanthocyanidins on the gut microbiota of healthy rats.
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DOI: 10.1016/j.foodres.2017.04.024
Abstract: ω-3 Polyunsaturated fatty acids (PUFAs) reduce risk factors for cardiovascular diseases (CVD) and other pathologies that involve low-grade inflammation. They have recently been shown to exert complementary functional effects with proanthocyanidins. As the reduction of… read more here.
Keywords: combination; gse; pufas proanthocyanidins; pufas ... See more keywords