ClinicalTrials.gov
public full text
Public Domain
Effects of Fermented Vegetables on Gut Microflora and Inflammation in Women
This proposal will examine whether daily consumption of fermented vegetables for 6 weeks can impact the gut microflora and markers of inflammation of women between the ages of 18-70 years.
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Fermented Millet Porridge, Gut Microbiota and Inflammation Status in Women#1124877
- Gut microbiome and metabolic health: mechanisms and precision interventions#202207
- Isoflavones and Functional Foods Alter the Dominant Intestinal Microbiota in Postmenopausal Women#422611
- Characterization of Gut Microbiota Composition and Activity After a Daily Supplementation of 4.5 g/Day of ChitinGlucan Fibre During 3 Weeks in At-cardiometabolic Risk Volunteers#903157
- Fiber-enriched Croissant Consumption and Effects on Metabolic Status, Appetite and Gut Microbiota#1350962
Record · ID 1340017
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive