Xuehua Wang1,2, Daotong Li1, Chen Ma1

  • 1College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, China.

Nutrients
|March 13, 2024
PubMed
概括

高水静压 (HHP) 加工的番茄汁显著增加了肠道细菌的多样性和像Bacteroides这样的有益微生物. 这种HHP番茄汁还可以增加肠道中有益的短链脂肪酸 (SCFA).